Happy Chinese New Year! It is now the year of the dragon! Our family celebrated last night. My mother-in-law prepared a delicious hot pot feast, which was incredibly easy and delicious. We had a plain broth as well as a spicy broth in which we cooked all different kinds of seafood and meat, in addition to lots of great veggies.
I did make it into the kitchen to make one thing this past week, and that was Apple Pie Steel-Cut Oats in the slow cooker. This was a cinch to prepare the night before and then have it steam overnight in the slow cooker so that we awoke Sunday morning to the delicious apple-pear aroma wafting from the kitchen. I did make a few minor adjustments to the recipe based on what I had on hand. I used soy milk in place of the half and half, substituted a grated pear for the apple and used both apple butter and apple sauce (probably totaling about 3/4 cup). Even my son lapped it up. I enjoyed the leftovers this morning too!
We continue to be blessed by the generosity of friends bringing us delicious meals. Last week, we had spaghetti, a chicken pesto and vegetable pasta and a taco salad. I have more friends bringing us meals this week as well. I can’t wait to see what new and wonderful foods we’ll get to have this week!
In the meantime, here is a pieced together menu plan from last year:
Monday: Roasted teriyaki salmon with quinoa and Asian stir-fry veggies
Tuesday: Turkey bratwurst patties with mixed vegetables
Wednesday: Shrimp and grits with spinach
Friday: Slow cooker cassoulet with broccoli
Saturday: Curried lentils and rice (loosely based on recipe found here) and sliced tomatoes
Sunday: Herb garden slow cooker chicken with roasted sweet potatoes and green beans