Week 3 is coming up! How does it feel? You’re starting to get used to this, right?
I feel like I’m struggling this week to make up an exciting menu with new ideas (things you want me to try? Shoot me an e-mail). So, we’re going to take a break from egg bakes for breakfast. Instead, sausage + roasted veggies = winning way to start your day.
I did try to work ahead this week and trouble shoot the recipes/cook up. Having personally tested each and every recipe, I suggest you learn from my experiences: Don’t try to stuff more things into your crock pot than it is made to hold. And definitely don’t forget to fully latch it, either. Short ribs don’t braise well when they are overcrowded and exposed to air flow.
Anyway, enough with my sad crock pot misadventures, and on to this week’s eats! You’ll be putting your crock pot to good use this week AND (maybe) trying new veggies. On the menu this week: rutabaga! I had never eaten/prepared rutabaga before this winter, and I’m kind of obsessed now. Thanks, WLC, for forcing me outside of my potato comfort zone.
Clockwise, from top left, recipes (and photos) are:
- Crockpot Simple Short Ribs from Civilized Caveman
- Vietnamese Style Chicken and Cabbage Salad from Urban Poser
- Roasted Rosemary Brussels and Rutabaga from PaleOMG
- (not pictured) Slow Cooker Kale, Leek, and Chicken Soup
- (not pictured) Slow Cooker Apple Pork Chops with Sauerkraut (omit sugar and add a pat of butter to each chop!)
Side Dish/Meal Suggestions
With the exception of the roasted rosemary brussels and rutabaga (to be eaten with the sausage of your choice), most of these are fairly stand alone dishes. I added some rutabaga to the short ribs to up the carbs, and you could add a green vegetable of your choice if you wanted additional veggies. We threw some toasted cashews on the vietnamese chicken salad, and a side of brussels accompanied our apple pork chops.
Remember to add anything else you might want to the WLC 2013 Week 3 Grocery List!
Print out your recipes and:
- Preheat your oven to 405.
- Chop any necessary veggies and throw everything in the crockpot for the Slow Cooker Kale, Leek, and Chicken Soup. (Don’t forget to set aside the chicken breasts at the end! They’ll go into your chicken and cabbage salad.)
- Chop your veggies for your Roasted Rosemary Brussels and Rutabaga. I went lighter on the rosemary than her recipe, so trust your own taste/judgment. Start them roasting (do them all now, or do half now and put the pre-chopped veggies in the fridge to roast later in the week for “fresher” breakfast. Your call.)
- While that’s roasting, chop all of your veggies for the Vietnamese-Style Chicken and Cabbage Salad. Put them in a storage container or Ziploc bag and put them in the refrigerator for later. Mix up the Nuoc Cham salad dressing (omit honey) in a mason jar and put it in the refrigerator. If you bought any supplemental chicken, poach those breasts. (Don’t know how? Here’s a suggestion from The Wednesday Chef: “[J]ust bring a pot of water to boil, add some salt, a garlic clove, and a slice or two of fresh ginger, then slip in the chicken breasts and let cook, at a bare simmer, for about 15 minutes. Drain, cool, shred” then store)
- Chop your veggies for your Crockpot Simple Short Ribs and put them in a container in the refrigerator. Measure out your spices and put them in a container next to your veggies. (Day of: dump in the crockpot with meat, water, and vinegar mixture).
- Chop your onion for your apple pork chops with sauerkraut and put it in a container in the refrigerator. (Unfortunately, your other components will discolor if you chop them too early, and you’ll have to do some prep the day of. The horrors!) If you think you might not make the pork chops until more than 3 days later, consider putting them in the freezer and defrosting them the night before you put them in the slow cooker.
- Cook your sausages.
- Eat some soup or some salad. Enjoy!
Note: The short ribs will be ready to essentially dump into the crock pot on the day you want to make them, while you’ll need to prepare your apple and sweet potato (about 5 minutes of total chopping) and rinse/drain your sauerkraut the day of making the pork.
Here are the WLC 2013 Week 3 Prep Day Instructions if you want them printed out.
Hope you enjoy!