Weekly Menu 3/19-3/23

I started a new job last week and found that I didn't have time to cook. Our meals consisted of several drive through meals and cereal. I've decided to make a menu this week, two meals will always be crock pot meals because I get home late those days. So here goes!

Monday 3/19: Baked Cod

Tuesday 3/20: Dijon Pork Tenderloin (Crock Pot)

Wednesday 3/21: Hamburger Goulash

Thursday 3/22: Creamy Sun-Dried Tomato Chicken (Crock Pot)

Friday 3/23: Country Ham

We go out on the weekends and eat any leftovers. Look for blog posts on the meals by Sunday! :)

Gnocchi Mac N Cheese

It's recipe swap time and this time the theme was pasta. I got Gnocchi Mac N Cheese from The Jey of Cooking and it was awesome! I followed the recipe exactly and it received rave reviews. I made gnocchi from scratch before but due to time restraints I used the kind in the package. It was just as good.

Gnocchi Mac N Cheese:

1 Lb. Gnocchi (I used pre-packaged)
6 Slices Bacon
1 Sweet Onion, chopped
2 Tbsp. Butter
2 Cloves Garlic, finely chopped
8 Sage Leaves, finely chopped (I used a small palm full of dried)
1 Tbsp. Flour
1 Cup Milk
1 Tbsp. Ground Mustard (omitted-I didn't have any)
1/2 Cup (or more) Gruyere Cheese, shredded
1/2 Cup (or more) Fontina Cheese, shredded
1/2 Cup (or more) Parmigiano-Reggiano Cheese, shredded

Preheat oven to 375.

Cook bacon in a large skillet over medium low heat, turning frequently until crisp. Transfer bacon to a paper towel lined plate, chop and set aside. Add onion to the skillet with the bacon grease and cook, stirring occasionally, until golden and caramelized, anywhere from 10-30 minutes.

Drop the gnocchi into a pot of salted boiling water and cook until they float to the top, 2-3 minutes. Drain in a colander then return gnocchi to the pot.

Melt the butter in a saucepan over medium heat. Stir in the garlic and sage and cook until fragrant, about 30 seconds. Add the flour and whisk until it bubbles, then add the milk and ground mustard. Cook until slightly thickened, about 3-5 minutes.

Add the Gruyere and Fontina and stir until melted. Mix in the bacon and caramelized onions. Pour over the gnocchi and stir until combined.

Transfer the gnocchi and sauce to a lightly oiled baking dish and cover with the Parmesan cheese. Bake until the cheese is golden and bubbly, about 25 minutes.

Let stand 5 minutes before serving.

Crock-Pot Chicken and Dumplings

I found the original recipe for this on Allrecipes. I had all of the ingredients and love something I set and forget. K put his over rice but I ate it like it is. We both had seconds!

Crock Pot Chicken and Dumplings:

3 boneless skinless chicken breasts (frozen is fine)
2 cans cream of mushroom soup
1 can chicken broth/stock
Can of peas with carrots
Small onion, diced
1 can of canned biscuits

Place chicken in slow cooker and season with spices (I used salt, pepper & garlic). Top with remaining ingredients and cover. Cook on high for six hours. After four hours add canned biscuits by tearing them into pieces and balling it up. I used crescent rolls. Let cook for remaining two hours. Serve!

Breakfast Pocket

I wanted to make something new for breakfast and came up with this. Next time I will use more cheese and add mushrooms and onions. It would also be good with bacon or ham.

Breakfast Pocket:

1 can crescent rolls

1/4 tube of sausage
2 eggs, beaten
Cheese

Preheat oven to according to directions on the can of crescent rolls. Unroll crescent roll dough and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Brown meat and scramble eggs. Set both to the side. On the first half of the dough spread a layer of cheese. Top with sausage and eggs and a second layer of cheese. Take the second half of dough and top. Pinch edges together and bake for 15 minutes or till brown. Cut, serve, enjoy!

Crispy Parmesan Tilapia

This was so good and incredibly easy. K, who is not a huge fan of fish, loved it and even ate the leftovers (which he never does).

Crispy Parmesan Tilapia:

Tilapia filets
Parmesan cheese
Italian bread crumbs
Egg- beaten
Oil for frying

Heat oil in pan. On a small plate add equal parts of Parmesan cheese (I used the shaker kind) and bread crumbs. Dredge both sides of the fish in egg then in cheese mix. Add to the oil and fry till brown and crispy. Transfer to paper towels to drain before plating. I topped mine with a sun-dried tomato Alfredo sauce from a jar *gasp*.