This week’s post is by Leah Kelley.
My husband, Derrick, is in St. Louis for work this week, so it’s just me and the kids for dinner! Now, when we talk about Meal Planning around here, we frequently remind folks that it’s not a straight jacket. This means that you can feel free to switch around your meals for the week if you feel like it. However, this week I’m going to try an experiment – I plan to make everything on its scheduled day. When my husband is home, our Meal Plan usually gets rearranged a bit based on what sounds good. That’s not too big of a deal until Derrick wants meals that aren’t even planned! He can be quite the difficult one at times! I have a busy week planned for us, so I’ve got easy meals on the schedule. We plan on visiting the Newport Aquarium, Cincinnati Zoo, and a few parks for picnic lunches. Here’s my Meal Plan for this week.
Monday ~ Beer Chicken in the Crockpot. I found this recipe on Pinterest and made it last week. It will be making a lot of appearances on my dinner list – it was delicious!
Tuesday ~ Spaghetti with Meatballs
Wednesday ~ Pizza Night! I won a free pizza on Domino’s Facebook page last week!
Thursday ~ Breakfast for Dinner! We’re having pancakes with bacon and eggs.
Friday ~ Crockpot Chicken and Dumplings. This is by far one of my favorite comfort foods.
Saturday ~ Date Night. Hopefully Derrick is back in town; if not we’ll have leftovers.
Sunday ~ Chili and cornbread.
Here’s the recipe for the Beer Crockpot Chicken. Thank you My Daily Dish for the recipe!
Beer Crockpot Chicken
4-6 Chicken Breasts or 1 Whole or cut-up Chicken
1 Can of any kind of Beer
1/2 tsp. Garlic Powder
1/2 tsp. Basil
1/2 tsp. Paprika
1/2 tsp. Black Pepper
1/2 tsp. Kosher Salt
*You can use whatever spices you like. I used Lawry’s seasoning salt, garlic powder, and pepper on mine.
Put all ingredients into crockpot
If chicken is frozen, cook on high 4-5 hours or low 8-10 hours.
If chicken is fresh, cook on high 3-4 hours or low 7-8 hours.