Mon: Slow Cooker Chicken served with a quick gravy, mashed potatoes and veggies and/or salad. Remove remaining chicken from the bone for dinner on Wednesday.
Tips: Quick gravy can be made by simmering 1 cup of chicken broth and adding a cornstarch slurry (mix 1 Tbl cold water + 1 Tbl cornstarch). Cook for at least 5 minutes to remove the starchy texture and thickened. Add a drop of “Gravy Master” to this to make it darker. Gravy Master is a blend of roasted vegetables and can be found in the spice aisle of your grocery store. Add a few sprinkles of sage and thyme or poultry seasoning as well as salt and pepper to the gravy.
Tips: Make the mashed “dirty” which means to leave the skin on the potatoes. This saves you a step. Cut potatoes into 4-6 pieces, cover with water and add a teaspoon or two of sea or kosher salt. Cover the pot, bring to a boil, lower to a simmer and cook until tender. Mash with milk, butter, salt and pepper.
Tues: Beef Saffron Risotto (one pot meal and a signature recipe!)
Wed: Chicken Enchilada Casserole with quick Spanish rice
Tip: To make a quick "Spanish" rice, place 2 cups of chicken broth, 1 cup of long grain rice, 1 tablespoon tomato paste, 1 tablespoon butter or plain coconut oil and a pinch of salt to a rice cooker. Turn rice cooker on. Serve with your favorite Mexican dish.
Thurs: Ravioli and Sausage Soup
Fri: Burrito Casserole (use leftover rice if you have it or make brown rice in the rice cooker the day before or earlier in the day)