Slow it Down Slow Cooker Week

Wow! What a Thanksgiving we had! My sister, Erin, and her sister-in-law really out did themselves. This was the first Stephenson-Duree-Owen-Nickel Family Thanksgiving the Bear and I had the pleasure to experience. It was actually pretty awesome because it not only included my sister's in-laws, but also my mom, youngest sister Amy, the Bear and myself. Later my dad and Brenda stopped by with Gavin, Sylvie, and Veda, my stepbrother's kiddos. Quite the blended family, quite the good times. Everyone remained peaceful, the food was AMAZING, and we got to visit everyone in one easy trip. With a 22 lb. turkey, my in-laws could have even joined in on the fun. Maybe next year Doug and Marilyn? Tee hee!

Now on to this week's menu post. Since we've been going warp 10 speed since about July, I am ready to slow things down for the year. Sure there is work which never ceases to slow down, but at least I can slow things down in the kitchen a little so we can finish decorating and get some shopping done for Christmas. Hence, my use of the slow cooker. As the Bear was inspecting the menu he asked, "Is this for real? You're using the Crock Pot three times next week!" Yes Bear, this is for real. The beauty of the Crock Pot is that I can prep all of the meals ahead of time, drop them in the Crock Pot on the day I intend to serve them, set that puppy on low, and come home to a meal that is practically done without me having to do too much. The sun is starting to set before I even get home. On top of all that needs to get done, I also need to add some walking activity to my evening routine while the weather continues to cooperate. Bring on the slow cooked meals my friends!! I'm sure you're already on the edge of your seats:)

Sunday 12/1            Slow Cooker Italian Chicken Sandwiches with Salad

Monday 12/2           Make Ahead Kale & Sweet Corn Penne Bake with Tomato Salad

Tuesday 12/3           Leftovers

Wednesday 12/4     Slow Cooker Sesame Chicken with Brown Rice & Broccoli

Thursday 12/5         Leftovers

Friday 12/6             Slow Cooker Beef Stroganoff with Gluten-Free Tagliatelle and Green Beans

Here is what you will need:

1 lb. beef stew meat
1 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
1 pint cherry or grape tomatoes
1 small red onion
1 bulb garlic
1 1-inch knob ginger root
1 bag washed, pre-cut kale
1 bag salad
1 bunch fresh basil (this will be the first I've bought at the store since March)
1 large box sliced mushrooms
1 loaf gluten-free French bread (1 regular demi loaf for the Bear)
1 bag or box gluten-free penne noodles
1 bag or box gluten-free tagliatelle noodles (or other wide noodles similar to an egg noodle)
1 container grated Parmesan cheese
1 14.5 oz. can diced tomatoes
1 jar roasted red peppers
1 jar sliced banana peppers
1 jar capers
1 box gluten-free beef broth
1 bag frozen corn (I will be using some frozen sweet corn I got from a friend this summer)
1 bag frozen broccoli florets
1 bag frozen green beans
1 bag shredded 2% mozzarella cheese
1 bag shredded Parmesan cheese
1 8 oz. box 1/3 less fat cream cheese
1 container fat-free or light sour cream
16 oz. 2% milk

Pantry items you will need:

Extra virgin olive oil
Balsamic vinegar
Sesame oil
Low sodium, gluten-free soy sauce
Ketchup
Corn starch
Brown sugar
Dried brown rice
Dried minced onion
Salt and pepper

Enjoy the rest of your Thanksgiving weekend! Let the holiday season begin!!