Sundays are CookdaysPosted: January 22, 2012 | |
I love Sundays!
First thing this morning, I emptied a large package of chicken legs into the crock pot, poured a smaller bottle of Franks Hot Sauce over, turned on high and then made a cup of coffee. While I made the girls breakfast, emptied the dishwasher, caught up on world events, social media and then took a shower, I planned my attack for the day. We hit the grocery store and wah-lah! 5 hours later, the chicken was off the bone and ready to separate. From the drumsticks (which are a super cheap meat option) I will make Buffalo Chicken, as well as a not-so-paleo BUT as-okay-as-I-can-make-it Buffalo Chicken Dip for my husband’s football watching enjoyment (Go Niners?).
After removing the bones and sifting through for skin, I made 2 containers of chicken. The first, I added a bit more hot sauce to and after cooling, put into the fridge. I will use this to top salads and celery as needed for meal or snack options. I love a spicy chicken salad!
The other dish is reserved for the dip. Instead of following the recipes I’ve seen involving LOADS of cheese and dressing, I decided to see how little I could get away with, as I typically steer clear of dairy but love this dip. In a small pot on the stove top (low heat), I put a quarter block of cream cheese and a small handful of crumbled blue cheese, whisking occasionally. When melted, I let the mixture sit till the oil collected on the surface then poured off into the sink. I added the mixture to the shredded chicken, along with a load of hot sauce and stirred. I had my husband taste test to make sure the consistency was satisfactory for his non-Paleo palate because the lack of cheese was OKAY by me! It was perfect. Enjoy with cut celery.
While I sorted the chicken, I made a dozen Hardboiled Eggs to be used for salads, snacks and, if I find the time today, deviled eggs! (I didn’t find the time before cookday burnout set in and two little girls needed more direct attention.)
Next up: APPLE SAUCE! We love applesauce. I like to dip my meat in it (you read me!) pork, chicken, jerky, WHATEVER. Core, slice, dice and add to the crock pot on low with about a half cup of water for 3lbs of apples, then sprinkled cinnamon on top. I am loosely following a recipe for Homemade Applesauce that has recommendations on the types of apples to use for sauce. Our market had bags of Granny Smith and so it was decided. I stirred every 10-15 minutes until soft enough to throw in the blender, about an hour and a half today.
In the meantime, I dumped a pound of ground beef into a bowl, followed by salt, black pepper, pressed garlic, diced onions and celery along with a snip of countertop chives for good measure. Mixed, smooshed and mashed into Sliders for my husband, and (even mini’er) Mini Sliders for my girls. I packaged them in twos and threw them in the freezer. I have sliders scheduled for dinner on Wednesday. Incidentally, ground beef is another cheap, and filling, meat option.
Now for the luxury item, Almond Stuffed Dates Wrapped in Bacon. This is an amazing hors d’oeuvre, side or snack and one that I haven’t made since 2003, until recently. Let’s just say, the last time I attempted these delicious little buggers the fire department showed up. I apparently gained some sort of culinary sense over the last 8 year, though, since there were no flames when I made them last week, or today. Just keep an eye on them at 350 for 15-20 minutes or until the bacon looks done, flipping once. Use pitted dates and stuff as many almonds as you can in them, typically 1 or 2 depending on the size of the date.
Somewhere along the way, I also put together a few Chicken Kabobs. I used tenders (another cheap option) and sewed them on the skewers (remember to soak in water for fire prevention, see, I’m learning) surrounding them with onions and green peppers. I salt and peppered them, added some Wildtree garlic seasoning and wrapped them up for dinner this week. The remaining tenders were tossed in a freezer storage bag with some herbs and spices and thrown in the freezer for another easy option.
My week’s dinners look like this:
- Sunday – Buffalo Chicken Dip & Celery, Almond Stuffed Dates/Bacon (what, it’s Football season!)
- Monday – Steaks and salads (already marinating in the fridge)
- Tuesday – Chicken Kabobs and baked sweet potatoes
- Wednesday – Sliders with sweet potato fries and salad, or just salad, we’ll see what I’m feeling
- Thursday – Pork loin and steamed veggies
- Friday – Leftovers!
- Saturday – Chicken Salads
What’s on your menu?