Weekly Menu for 10/21

Chicken a la Criolla

Like many working cooks, I love using my crockpot to create comforting meals while I'm at work. To be honest, I don't use it as much as I'd like. My complaint? Lean meats cook too quickly. Although 6-8 hours seems like a full day, I'm often gone for closer to 10 hours. But since this week was my first back at work, my thoughts turned immediately to the crockpot. Luckily, I had a revelation - cook recipes overnight! 7-8 hours is perfect for chicken thighs. An added bonus is that the flavors mingle during the day in the fridge, improving the dish even more. Chicken a la Criolla was a new recipe for me, but it's definitely a keeper.

Another highlight was the roasted red pepper sauce from Pioneer Woman. I've found that cook times are usually proportional to how well a recipe freezes. Chilis takes hours of simmering, but freeze beautifully. Stir-fries are ready in a flash, but freezing them for later? Not so much. This sauce is an exception - chop a little, blend, and simmer while the pasta cooks and you're done. If you leave out the cream, it freezes wonderfully. I've made it for myself a half dozen times and have gotten my mom hooked, too. Happy cooking!
 
Sunday: Italian wedding soup
Monday: Leftovers
Tuesday: Chicken a la Criolla with rice and salad
Wednesday: Leftovers
Thursday: Roasted red pepper sauce over spinach pasta and salad
Friday: Dinner out
Saturday: Quesadillas and lime avocado salad