Jan 13-18

Monday, Jan. 13-  This evening I made frozen potato encrusted cod along with Trader Joe sweet potato tots and a garden salad.  I must say for frozen fish it was awesome!

Tuesday, Jan. 14- This evening I used Campbells Skillet Sauces, scampi, to prepare shrimp scampi served over angel hair pasta and sliced bread.  It was a simple yet tasty meal.

Wednesday, Jan. 15-  I defrosted one of the crock pot freezer meals prepared earlier to make for dinner tonight. 

Crock-Pot Cheesy Chicken Potato & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped fresh parsley – (I used dried parsley)
•  ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes

1. Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 8 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.

Thursday, Jan. 16-  I am thinking tortillini served in a pink sauce and a garden salad for dinner this evening.  Simple but enjoyed by the whole family!

Friday, Jan. 17-  I plan to oven bake some pork chops most likely season with Shake N Bake served along side roasted garlic red potatoes (diced red potatoes drizzled with olive oil and sprinkled with Tastefully Simple's Garlic Garlic)


Saturday, Jan. 18-  With the purchase of a new deep fryer, we are eargerly anticipating Beer Battered Fish most likely served with fries and a salad.
Alton Brown's Beer Battered Fish

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
 

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. 

 

Bring oil to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil.  Drain the fish on the roasting rack. Serve with malt vinegar.