Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Frugalistas Frugalistas

Meal Plan for the week of February 3-9

Posted by   + Show Post
Share your week here.
Posted on the NEW CafeMom Mobile
by on Feb. 3, 2013 at 9:56 AM
Replies (21-25):
KenzieQsMommy
by Heather on Feb. 7, 2013 at 10:22 PM

 

YUM!! I need to start adding salads

Quoting ziff130:

M: turkey burgers, corn on the cob and green salad

T: Creamy One Pot Pasta with homemade hot French Bread

W: beef pot pie in the crock pot with green salad

Th: grilled Honey mustard chicken, roasted green beans and corn on the cob

F: quick Italian Soup and fresh bread

Sa: Sesame Teriyaki Chicken, yellow rice, and steamed broccoli 

Su: leftovers


 

BeachLifeMama
by Beachy on Feb. 7, 2013 at 11:48 PM

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.
  9. Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.


Quoting mckinneymom918:

Can you share your chili lime cilantro chicken? That sounds like something right up our alley!

Quoting BeachLifeMama:

Sun: Superbowl @ so's brother.
Mon: Pork ribs and potato salad.
Tues: Chili cilantro lime chicken and salad.
Wed: Chicken parmesan.
Thurs: Taco night.
Fri: Beer chicken and green beans.
Sat: leftover.



mckinneymom918
by on Feb. 8, 2013 at 6:37 AM
Yum! Thank you!!

Quoting BeachLifeMama:

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.
  9. Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.



Quoting mckinneymom918:

Can you share your chili lime cilantro chicken? That sounds like something right up our alley!



Quoting BeachLifeMama:

Sun: Superbowl @ so's brother.

Mon: Pork ribs and potato salad.

Tues: Chili cilantro lime chicken and salad.

Wed: Chicken parmesan.

Thurs: Taco night.

Fri: Beer chicken and green beans.

Sat: leftover.




Posted on the NEW CafeMom Mobile
BeachLifeMama
by Beachy on Feb. 8, 2013 at 2:25 PM
You're welcome. Enjoy!


Quoting mckinneymom918:

Yum! Thank you!!



Quoting BeachLifeMama:

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.
  9. Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.




Quoting mckinneymom918:

Can you share your chili lime cilantro chicken? That sounds like something right up our alley!





Quoting BeachLifeMama:

Sun: Superbowl @ so's brother.


Mon: Pork ribs and potato salad.


Tues: Chili cilantro lime chicken and salad.


Wed: Chicken parmesan.


Thurs: Taco night.


Fri: Beer chicken and green beans.


Sat: leftover.






Posted on the NEW CafeMom Mobile
chrissysnow22
by on Feb. 8, 2013 at 10:27 PM
That sounds really good

Quoting BeachLifeMama:

You're welcome. Enjoy!




Quoting mckinneymom918:

Yum! Thank you!!





Quoting BeachLifeMama:

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.
  9. Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.





Quoting mckinneymom918:

Can you share your chili lime cilantro chicken? That sounds like something right up our alley!







Quoting BeachLifeMama:

Sun: Superbowl @ so's brother.



Mon: Pork ribs and potato salad.



Tues: Chili cilantro lime chicken and salad.



Wed: Chicken parmesan.



Thurs: Taco night.



Fri: Beer chicken and green beans.



Sat: leftover.







Posted on the NEW CafeMom Mobile
Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)