Menu Monday #12: Back to Basics

So, I’m finding this low/no carb diet very hard for me.  I’ve been attempting it for a month now, and I am not sure I can keep up with it.  I think I am going to go back to my tried and true method by focusing on whole foods and not over eating with large portions.  I am also going to try and fit in a walk three times a week somehow.  I feel like my milk supply is well established enough to lower my calorie level just slightly.  Previously I was shooting for 1800 cals/day.  I am going to bump it down to 1600 and see how I do.

So, based on my altered goals, here is this week’s menu:

Sunday: Broccoli Cheese Soup & Salad w/ Raspberry Vinaigrette Dressing

Monday: Homemade Beanie Weenies (this is my least ‘whole food’ meal of the week, but it’s a school night for Steve, and I know Abby will eat this up).

Tuesday: Whole Wheat Tortellini w/ Pesto

Wednesday: Smoked Sausage and Bean Stew

Thursday: Slow Cooker Chicken & Rice*

Friday: Out

Saturday: Crock Pot Ribs* w/ corn & baked beans

*items taken out of my freezer stash

I think I am most looking forward to the tortellini.  The ribs are a rendition of my grandfather’s recipe. 

Recipes

Smoked Sausage and Bean Stew

1 package of Smoked Sausage (I used smoked turkey sausage)

1 can each of kidney, pinto, and great northern beans (I use dry beans, 1 cup each)

2 cups of potatoes, chopped

2 cups of celery, chopped

2 cups of carrots, chopped

1 cup of broth

2-3 cups of water (depending on how soupy you want it)

Handful of fresh parsley

Salt & pepper to taste

Throw everything in your slow cooker, and cook on low 8-10 hours.  Enjoy!

Slow Cooker Chicken & Rice

4 boneless chicken breasts

2 can of cream of whatever soup (I made cream of celery from scratch)

1 16oz package of frozen mixed vegetables

2 cup of brown rice

4 cups of water

Pour rice in slow cooker.  Cover with soup & water.  Add chicken & vegetables on top.  Cook on low for 8-10 hours, or, high for 4-6 hours.

To freeze:  Combine everything into a gallon zip lock bag.  For smaller portions, split recipe in half for each bag.  DO NOT INCLUDE RICE OR WATER.  On the day of cooking, add rice, empty frozen contents into crock pot, and then add water.  Cook as suggested.

Grandpa Lanny's Ribs

I was never a fan of ribs until I ate these.  Seriously.  Try them!

1 Full Rack of Ribs
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 tbsp salt (I use a teaspoon)
1 tsp paprika
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 tsp chili powder
3/4 c. ketchup
3/4 c. water
salt & pepper

Preheat oven to 300 degrees.  Salt & pepper both sides of rack liberally.  Place rack in pan and cook for 30-45 minutes.  While cooking, mix sauce ingredients above.  After 30-45 minutes at 300, turn oven down to 200-250.  Pour sauce over rack, coating both sides.  Cook for 3 hours or until tender.  

I like to add half the sauce, and then add the other half a couple hours later.  My mom likes to finish them off on the grill to crisp them up a bit.  However you do it, they will be tasty!  Also, they are a little spicy!  

Cooking them in the slow cooker is tricky.  I just added the rack & the sauce and turned it to low all day.  They cooked up nice and tender, but the flavor isn't quite as intense as all the sauce oozes off vs. sticking to the meat.