Monday
CrockPot Pork Ragu
This was very, very good. I would definitely make it again.
Changes and Notes: 1) Used homemade chicken/veggie stock (I combined the ingredients into one CrockPot instead of making them separately); 2) Served over pasta (for Paul) and quinoa (for me).
Tuesday
Had dinner at separate work events
Wednesday
Chana Masala
Since I had all the ingredients I needed, I decided to make a double-batch so I could use the extra for work lunches over the next few days. I served it with quinoa instead of my usual brown rice.
Thursday
CrockPot Cajun Chicken and Shrimp Creole
Yum! This was easy and delicious.
Changes & Notes: 1) Decided to use a 28 oz-can of crushed tomatoes instead of only one 15-oz can of stewed tomatoes (I prefer more sauce); 2) Didn’t add sugar; 3) Didn’t add Cajun seasoning (I substituted a dash each of garlic powder, onion powder, and oregano). Served with rice noodles (for me) and regular pasta (for Paul).
Friday
Fresh zucchini/squash and leftovers
I cut up some zucchini and squash that I had in the fridge and cooked it in coconut oil with salt and pepper. That’s all it needed — it was very good. I ate most of it because I’m a squash & zucchini fiend, but Paul had some as well and liked it.
Saturday
Dinner out with friends
Sunday
Herb-Roasted Whole Chicken and CrockPot Quinoa Casserole
The casserole had an interesting flavor. I really liked it.
Changes & Notes: 1) Didn’t add almonds because Paul doesn’t like them; 2) Didn’t add tomatoes; 3) Substituted golden raisins for the dried cranberries; 4) Used more spinach than it called for (half of a 10-oz bag of baby spinach instead of just a handful).
:The Crock-pot pork ragu looks so tasty! I don’t think I’ve had pork cooked in tomato sauce! Also, the shrimp and chicken creole looks awesome too….there is a version I make that was adapted from our sister Angela’s recipe. That calls for sausage and shrimp instead of chicken. I noticed that on the site you got the recipe her picture shows the recipe with okra but okra isn’t in the recipe. Sometimes when I make it I add a bag of frozen okra and it cooks up well and tastes yummy. It adds beautiful green color to an otherwise neutrally colored dish :)
The Pork Ragu was really good…I’d recommend it! The creole as well. And yes, I DID notice that when I went to look at the other woman’s photo, she had okra in hers — but she didn’t say anything about it in her recipe, so I forgot to add any! I’d definitely do so next time. Whenever I make Angela’s recipe, I always put it in.