Sunday, November 8, 2009

Weekly Dinner Menu for November 9th - November 15th

Monday - Breakfast Tacos (Bacon, Egg, and Cheese; Potato, Egg, and Cheese)
Tuesday - BBQ Chicken Baked Potatoes
Wednesday - Chicken Noodle Casserole
Thursday - Slow Cooker Orange Chicken
Friday - Chicken Noodle Casserole Leftovers
Saturday - Off
Sunday - Foil Packet Tilapia Slow Cooker Recipe

Monday - Breakfast Tacos

I will use 1 to 1 1/2 eggs per taco. Fill flour tortillas with scrambled eggs, shredded cheese (I'll use a Monterrey Jack/Cheddar mix), and crumbled bacon. Another variation will have the eggs, shredded cheese, and potatoes. I bought a bag of frozen tater tots. I'll bake those as printed on the bag, then crumble them for the tacos.

Also try with sausage or jalapenos!

Tuesday - Zesty Slow Cooked Chicken Barbecue - serves 6

This is my "go to" meal for families that have just had a baby. I'll be taking some out to a friend, and we'll have some for dinner too!
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce (I use Jack Daniel's Original Recipe Sauce)
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
** I usually make this recipe with 3-4 chicken breasts, but still use the full amount of sauce/Italian Dressing/brown sugar/Worcestershire mixture...I think it gives the chicken more flavor! You might alter the recipe to be 1 1/2 times the sauce for 6 breasts.
  1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Wednesday - Chicken Noodle Casserole - 6 Servings

  • 4 skinless, boneless chicken breast halves
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter
  • *I'm going to add some chopped broccoli as well. Other reviewers mentioned that peas, onion, and celery were also great additions.
  1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Thursday - Slow Cooker Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt **less if using iodized salt!
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Friday - Leftover Chicken Noodle Casserole

Saturday - Off

Sunday - Foil Packet Tilapia Slow Cooker Recipe

  • 3 or 4 filets of Tilapia (or other favorite white fish)
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheese (Note from the original recipe: "I used cheddar. I've made it before with Parmesan and it was amazing. If I was planning a trip to the store specifically to get ingredients for this dish I would pick Parmesan.")
  • juice of 2 lemons
  • 4 chopped garlic cloves
  • pinch each of salt and black pepper
  1. Mix mayonnaise, cheese, lemon juice, garlic, salt, and pepper in a bowl
  2. Lay out a piece of foil
  3. Rub sauce mixture on both sides of fish
  4. Fold foil over and make a little packet for the fish
  5. Put all the packets into the crock pot
  6. Cook on LOW for 2-4 hours; fish should flake easily with a fork
*Foil packet will be very hot when you take it out of the crock pot and open it!


  1. Did you get the slow cooked BBQ recipe from I made the EXACT same one last week and it was soooooooooooooo yummy!