Meal Planning and Recipes A great way to keep your sabbath special is to make sure that the dinners you prepare are meals that are just a little bit more exceptional than those that you would prepare throughout the week. It is also a good idea to make sure that your meals are simple and prepared ahead of time as much as possible. Another idea that you might like to incorporate in the day is to have a different child each week choose the Sunday dinner, go shopping for the ingredients, and help to make it. This helps instill the knowledge of budgeting while shopping, how to become self reliant in the kitchen and gives a little indispensable alone time with mom. The following are some recipes that you can either do all of the prep work for on Saturday, or throw into the slow cooker just before church on Sunday. This way, the time spent cooking is minimized so that you have more time to spend doing things that should be done on a day of rest.
*Chicken Stroganoff* from the kitchen of: ShaRee Hymas 4 chicken breasts, cubed ½ c. margarine 1 packet Italian dressing mix 8 oz. cream cheese 1 c. milk 1 can cream of mushroom soup Combine chicken, margarine and dressing mix in slow cooker. Cook on high for 3 ½ hours. Combine cream cheese, milk and mushroom soup. Add to slow cooker and cook for 30 more minutes. Serve over egg noodles.
*Sweet and Sour Meatballs* from the kitchen of: ShaRee Hymas Meatballs 1 lb. ground beef 1 egg 1 T. cornstarch 1 tsp. salt ¼ tsp. pepper 1 T. dried onions Combine all ingredients and roll into balls. Sauce 3 T. vinegar ½ c. sugar 1 T. soy sauce 3 T. cornstarch Combine sauce ingredients and pour into slow cooker. Carefully drop meatballs into sauce. Simmer on high for 3 hours. Add 1 c. pineapple chunks. Cook for an additional 30 minutes. Serve over rice.
*Pepper Steak* from the kitchen of: Lynne Florence ½ c. butter ½ c. chopped onion 2 sliced green peppers 2 lb. beef chuck, sliced into thin, bite size pieces 1/8 tsp. garlic powder 2 quarts tomatoes 2 T. beef bullion 6 T. cornstarch ¼ c. water 5 T soy sauce 1½ tsp. sugar 1 tsp. salt Saute onion and peppers in butter until tender. Remove from pan and set aside. Add beef and cook until brown. Add garlic powder, tomatoes, and beef bullion. Combine water, soy sauce and cornstarch and add to the tomato mixture. Simmer for 15 minutes. Add sugar, salt and vegetables. Simmer for an additional 5 minutes. Serve over rice or mashed potatoes. (Note: For faster preparation on Sunday, have all of the vegetables and beef chopped and sliced the night before. If serving over mashed potatoes, potatoes can be peeled, sliced and sit in a covered pot of water on the stove overnight.)
*Teriyaki Beef Sandwiches* from the kitchen of: Michelle Bruveleit 2 lb. boneless chuck steak ½ c. soy sauce 2 T. brown sugar 2 tsp. ground ginger 2 cloves garlic, minced 1 T. + 1 tsp. cornstarch 2 c. water 2 can pineapple rings, drained 8 French rolls ¼ c. butter ½ c. green onions, chopped Cut steak into thin, bite size pieces. In slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and let cook on low for 4-5 hour until meat is tender. Remove meat with a slotted spoon and set aside. Pour liquid to measure 2 c. Pour into a large saucepan. Combine cornstarch and water and add to pan. Cook and stir until thick. Add meat and heat through. Cut rolls in half, lengthwise and brush with butter. Broil until toasted. Top one half of each roll with meat, pineapple and green onion.
*Awfully Easy Chicken* From the Kitchen of: Christie Peterson 1/4 c. water 2 large onions, quartered or sliced 4-lb. Chicken legs and thighs 14-oz. Bottle barbecue sauce Pour water into bottom of slow cooker. Add onions, then chicken. Pour barbecue sauce over top. Cover. Cook on low for 8 hours. Serve any additional sauce over mashed potatoes.
*Slow Cooker Lasagne* From the Kitchen of: Christie Peterson 1 lb. ground beef 1 medium onion, chopped 2 cloves garlic, minced ½ tsp garlic powder 29 oz can tomato sauce 1 c. water 6 oz can tomato paste 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. salt ¼ tsp. black pepper 8 oz package lasagne noodles, uncooked 4 c. shredded mozzarella cheese 1 ½ c. small curd cottage cheese ½ grated Parmesan cheese Cook ground beef, chopped onion and garlic together in saucepan until browned. Drain. Stir in tomato sauce, water, tomato paste, oregano, basil, salt and pepper. Mix well. Spread a quarter of the meat sauce in ungreased slow cooker. Arrange one third of the noodles over the sauce. Combine cottage cheese and mozzarella cheese and spoon a third of the mixture over the noodles. Repeat all layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours.