Sunday, November 16, 2014

Eating Write Recipes Days 18-25

Pre-Thanksgiving Writers' Recipes

Below you'll find the meals for the coming week. Between your writing goals and your holiday preparations, I'm sure you are pressed for time. The upcoming meals are pretty basic. If you've been following along,  much of the work should already be done. Here's hoping you stay productive this week (and stay well-fed)!

Correction: I forgot to add a meat to the shopping list for Day 21's stir fry. Pick up 1.5 lbs of chicken or pork, or throw in leftover Teriyaki chicken from Day 19. I am SO sorry. The list is corrected now, if you haven't shopped yet. Thanks for your flexibility.

If this is your first visit, you'll find tips and instructions on How Not To Starve During PiBoIdMo
All the ingredients needed for this list can be found on yesterday's post.
You should have frozen pot roast for Day 18, teriyaki chicken for Day 19, and chili for Day 25.
Just a reminder that many recipes can be found in their original states on my Writers' Menu Pinterest Board.

Please feel free to contact me with any questions or constructive comments.
Note: The numbers in [brackets] correspond to the dates on the meal planning calendar.
I've made a printable version of the information below, in case you don't want to keep referring back to this post.
Thanks for reading!

Writers' Recipes November 18-25

[18] Pot Roast, courtesy EatingWellSpendingLess
Thawed pot roast
6-8 red potatoes, diced
6 raw carrots, diced
1 onion, chopped

  • Place in slow cooker.
  • Cook on low for 8-9 hours or on high for 3 to 4 hours.
  • Add chopped carrots, red potatoes, and onion to the crock pot after 2 hours.
Complete the meal:
Serve with (or over) mashed potatoes, with a side of fruit.

Note: Thaw the Teriyaki Chicken in the refrigerator overnight. Or find the recipe here and marinate in refrigerator overnight.

[19] Teriyaki Chicken, courtesy KojoDesigns
Thawed chicken in marinade
Sweet potatoes

  • Prick skins of washed sweet potatoes with fork.
  • Wrap sweet potatoes in foil.
  • Add to 350 degree F oven, (50-60 minutes)
  • Place chicken and marinade in greased baking pan. 
  • Cover. Bake at 350 degrees F 20 - 30 minutes. Uncover. Bake 20 - 30 minutes longer until juices run clear.
Complete the meal:
Serve over rice with a side of peas. Unwrap sweet potatoes. Slip from skins and serve with cinnamon / sugar or brown sugar and butter.

Note: Don't forget to start the slow cooker first thing tomorrow morning.

[20] Chicken Fingers
Frozen chicken fingers
dipping sauce or ketchup

  • Cook chicken according to package directions.
  • Cut celery, carrots, green pepper, and additional veggies into sticks.

Complete the meal: 
Serve veggies with dip and sections of orange for a finger food festival!

Note: Leftover vegetables will be used in tomorrow's stir fry. Cut additional vegetables into uniform pieces, if desired. Refrigerate.

[21] Stir fry
1.5 lbs chicken or pork
leftover raw vegetables, plus additional green pepper, onion, carrot
any canned stir fry vegetable, like baby corn or bamboo shoots
Bottled stir fry sauce.

  • Chunk chicken or pork. Cut veggies into uniform pieces.
  •  Fry meat in small amount of oil. Remove from pan.
  • Line up vegetables according to cooking time. 
  • One at a time, add veggies to skillet. Cook and Stir after each addition. 
  • Stir in bottled sauce. Return meat to pan. Heat through.
Complete the meal: 
Serve over rice with chopsticks!

Note: Thaw hot dogs in refrigerator overnight.

[22] Nacho Cheese Dogs, courtesy Pillsbury
2  12 oz cans Pillsbury Grands Big & Flaky refrigerated crescent dinner rolls (16 rolls)
8 cheese slices 
8 hot dogs
2 Tbl milk
4 cups cheddar tortilla chips, crushed  (about 64 chips)
dipping sauces, if desired

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • Separate each dough into 4 rectangles. 
  • To make each sandwich, place 1 slice of cheese lengthwise down center of dough rectangle; place hot dog lengthwise over cheese. Fold short sides of dough up over hot dog. Fold one long side of rectangle up over hot dog, rolling dough to form tube with cheese and hot dog inside.
  • Using pastry brush, brush milk over each wrapped hot dog. Roll each in crushed chips; place seam side down on cookie sheet.
  • Bake 20 minutes or until golden brown. Serve immediately with dipping sauces.
Complete the meal:
Serve with macaroni and cheese, apple slices, and pickles for a kid-friendly favorite.

Note: Check the fridge! There should be enough leftovers for a full meal tomorrow.

[23] Leftover night
leftover odds and ends
Ramen noodles

  • Supplement leftover night with Ramen noodles, or add random meat and veggies to cooked noodle soup for a change of pace.
Note: Thaw bacon in refrigerator overnight.

[24] Pancake Breakfast
3 eggs
1 cup buttermilk
1.5 cups whole milk
6 Tbl oil
3 cups flour
3 Tbl sugar
3 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt

  • Combine dry ingredients in a mixing bowl.
  • In a separate bowl, beat eggs.
  • Beat in buttermilk, milk, and oil. 
  • Add dry ingredients and beat until combined.
  • Let rest 5 minutes.
  • Lightly grease a griddle or pan. 
  • Ladle approximately 1/2 cup of batter into griddle.
  • Flip when pancake fluffs and bubbles form. brown second side.
  • Remove and keep warm.
Complete the meal: 
Top with butter and syrup. Fry the bacon and serve with side of grapes.

Note: Thaw chili in the refrigerator overnight.

[25] Chili
refrigerated chili

  • Reheat chili to boiling
  • Simmer 15-30 minutes to blend flavors.
  • Meanwhile prepare cornbread.
Complete the meal: 
Serve with cornbread and an optional salad.

I hope these simple family favorites have left you plenty of time to prepare for Thanksgiving. Holidays are made for celebrating, not stressing out!  
That leaves just five more meals on the Writers' Menu. I'll combine the last shopping list and recipes into one post later this week. Thanks for sticking with it.

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