(no subject)
We are on week three of my menu planning! Tonight was Dijon chicken thighs with artichoke sauce from Crockpot: the original slow cooker. This was one of two recipes I pulled from this book because it had a meat and veggie base with no added fat or sugar (except a few tablespoons of milk I added). I served it with whole wheat fetticune and I only made the correct amount of pasta for two people as a form of carb portion control so our South American escaped Nazi officer descendant doctor can kiss it!
Dijon Chicken with Artichoke Sauce
1/3 cup Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon dried tarragon
2 lbs. skinless chicken thigh fillets
1 cup chopped onion
1 cup sliced mushrooms
1 12 oz jar quartered artichoke hearts, undrained
1/4 cup chopped fresh parsley (garnish)
Add the first four ingredients to the crock and then toss to coat. Layer the vegetables on top. Cook on low 6-8 hours or on high for 4 hours or until chicken is tender. Stir in parsley just before serving. Serve with the starch of your choice
I crave artichokes and this just hit the spot! I couldn't find a 12 oz jar that wasn't packed in oil so I used a 15.4 oz can of artichokes packed in water. It left the sauce a little watery so I added a flour milk slurry about 20 minutes before I was ready to eat which resulted in a creamy sauce texture. I added more of the spices plus pepper to taste. For budget reasons I omitted the parsley and used two small cans of mushrooms.
This round of menu planning was particularly successful I think. I basically plan out what ends up to be about three weeks of dinners (about 5 a week) and do a bulk shopping trip buying needed ingredients for the recipes plus stuff for breakfasts and lunches. We do end up having to go back to the store at some point during the three weeks to pick up fresh fruit, milk and bread but those trips are quick and brainless.
I kind of have to compromise on freshness of ingredients to make this work though. I sub in frozen veggies and dried spices to save on money and prevent possible food waste. I am really trying to strike a balance between our food cost and our nutrtion in the hope that paying a little bit more now to eat quality foods will result in lower costs for our future health care. I hope this practice also takes me a step back on the path to becoming the typical fat and ignorant American slob. Ugh....
Dijon Chicken with Artichoke Sauce
1/3 cup Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon dried tarragon
2 lbs. skinless chicken thigh fillets
1 cup chopped onion
1 cup sliced mushrooms
1 12 oz jar quartered artichoke hearts, undrained
1/4 cup chopped fresh parsley (garnish)
Add the first four ingredients to the crock and then toss to coat. Layer the vegetables on top. Cook on low 6-8 hours or on high for 4 hours or until chicken is tender. Stir in parsley just before serving. Serve with the starch of your choice
I crave artichokes and this just hit the spot! I couldn't find a 12 oz jar that wasn't packed in oil so I used a 15.4 oz can of artichokes packed in water. It left the sauce a little watery so I added a flour milk slurry about 20 minutes before I was ready to eat which resulted in a creamy sauce texture. I added more of the spices plus pepper to taste. For budget reasons I omitted the parsley and used two small cans of mushrooms.
This round of menu planning was particularly successful I think. I basically plan out what ends up to be about three weeks of dinners (about 5 a week) and do a bulk shopping trip buying needed ingredients for the recipes plus stuff for breakfasts and lunches. We do end up having to go back to the store at some point during the three weeks to pick up fresh fruit, milk and bread but those trips are quick and brainless.
I kind of have to compromise on freshness of ingredients to make this work though. I sub in frozen veggies and dried spices to save on money and prevent possible food waste. I am really trying to strike a balance between our food cost and our nutrtion in the hope that paying a little bit more now to eat quality foods will result in lower costs for our future health care. I hope this practice also takes me a step back on the path to becoming the typical fat and ignorant American slob. Ugh....