Saturday, November 15, 2008

Menu November 15 - November 21

Saturday - Spicy Pot Roast with Carrots and Potatoes (Leftover sliced and frozen in gravy for Friday)
Sunday - Lamb Shanks Saltimbocca with polenta and peas
Monday - Take out Pizza
Tuesday - Caribbean Chicken and Squash**
Wednesday - Jambalaya with Shrimp in Rice Cooker
Thursday - Grilled THICK Boneless Pork Chops, Asparagus and Brown Rice
Friday - Apple Pumpkin Soup **, open faced Pot Roast Sandwiches

** Recipes below


Slow Cooker Caribbean Chicken and Squash

4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional

In a 3 1/2 to 4 quart slow cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture. Cook on low 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces. Stir into vegetable mixture. Serve with fresh bread and a green salad.


Apple Pumpkin Soup
(This will make enough for dinner and then I will have a few servings left for lunches.)

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar (I will be using Splenda brown sugar)
1/2 teaspoon each ground cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream (I will use evaporated skim milk)
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).

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