Golden Acorn Homeschool

When I got home from co-op today, these were waiting for me in a lovely box from amazon.com.

Because I enjoyed them so much, and because I had to send back the ones I borrowed, and because they were nearly 50% off!  For the whole set!  How could I resist a deal like that?!?

Also gracing my shelves today is Stephanie O’Dea’s new cook book, Make it Fast, Cook it Slow.  I cannot wait to crank out some yummy recipes with my crockpot!

The happiest days are the days when new books arrive in my home.  *happy sigh*

I have to tell you, if it were not for my crockpot, I don’t think we would be eating home-cooked meals as often as we do.  Well, maybe that’s not true, but I would definitely be more grumpy because I truly despise having to cook after a long day, especially knowing that I have hours of homework ahead of me.  The crockpot is truly a busy mom’s best friend, and even more so for a busy homeschooling mom!

Meatloaf and potatoes is one of my family’s favorite meals.  You can very easily make it in the crock pot and let it cook all day while you get other things accomplished.  This meal is easy to reduce for smaller families, or single people as well, just use a smaller crock pot.  I use my ginormous one, of course!

Make your meatloaf however you typically make it.  If you don’t have a recipe you already love, here is one of my favorites (I make it different every time, based on what I have):

2.5 pounds of ground turkey (or beef, if you prefer)

1 egg

3/4  cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

1 envelope of Lipton onion soup mix

1/4 Worcestershire sauce

salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil.  Place them around the meatloaf.  Cook for 8-10 hours on low.

There is something about roasting the meatloaf and potatoes all day that really gives this meal a savory and delicious flavor.  It tastes like your regular meatloaf, only better.  The potatoes get very golden and buttery tasting even without the butter.  Serve it up with a favorite veggie or salad.  I hope you try it soon and enjoy!

I have no idea why I am not in bed right now, because I should be! But I am buzzing with excitement, and some evening caffeine, and I have a jones to blog. Maybe I am playing catch up from the holidays. :-)

Here is a little peek at what’s on the menu at Chez Becky tomorrow:

Breakfast: Whole wheat pancakes w/ syrup, bacon, orange slices

AM Snack: Yogurt

Lunch: Baked Chicken Nuggets, brown rice, peas & carrots

PM Snack: Saltine crackers w/ peanut butter, apple slices

Dinner: Lime Chicken Tacos & salad

Recipes are as follows:

Whole wheat pancakes

1. 1 1/4 cups King Arthur White Whole Wheat flour (this flour is so fine and so mild, it can be used in any recipe!)
2. 3 teaspoons baking powder
3. 1 1/2 tablespoons sugar
4. 1/2 teaspoon salt
5. Dash of cinnamon
6. 1 beaten egg
7. 1 cup milk
8. 2 tablespoons vegetable oil
9. 1 teaspoon vanilla

Sift together the dry ingredients. Combine milk, beaten egg, vanilla and salad oil; add to dry ingredients stirring just till moistened. Bake on hot griddle. Makes about 12 dollar-size pancakes. (I usually have to double the recipe to make enough regular-sized pancakes for six people.)

This recipe is courtesy of moi. I created this version from a basic pancake recipe.

Lime Chicken Tacos

1. 1 1/2 pounds boneless skinless chicken breast (leg quarters with skins removed make a fine substitution for those on a budget)
2. 3 tablespoons of lime juice
3. 1 tablespoon chili powder
4. 1 cup frozen corn
5. 1 cup chunky salsa (diced tomatoes, bell pepper and onion for those cooking frugally if you can’t find a deal on salsa)
6. 12 flour tortillas (6 inches), warmed (we are using whole wheat)

• Place the chicken in a 3 qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

This recipe is courtesy of Taste Of Home.