I didn't make Classic French Cassoulet from Dierbergs Everybody Cooks Magazine last week because Dierbergs was still out of Eckrich Sausage. I'm putting it back on the menu - hoping Dierbergs restocks the sausage and I will get to use my raincheck. But I'm going to give Stacy's from Every Little Thing recipe a try. Reader Lynda didn't have the best review for Dierbergs version. Has anyone else tried the recipe from Dierbergs?
Monday: Pasta Ham & Peas, garlic bread,
(I'm going to twink this recipe a bit and use the Philly Cooking Creme I bought a few weeks ago. I hope it works.)
Tuesday: Breakfast burritos, orange juice
Wednesday: Spaghetti, garlic bread, green salad
Thursday: Pizza
Friday: Fish and fries, peas
Saturday: French Bean Cassoulet, fresh fruit
Sunday: Grilled chicken, baked potatoes, frozen veggie
If you would like more meal planning ideas, visit Menu Plan Monday at orgjunkie.com
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My daughter made the Classic French Cassoulet last week. She did not have dry navy beans, so used a couple of cans of pinto beans. It had a little too much broth, but had a good flavor. I tried it with the dry navy beans. I did use a local sausage we like, that is rather spicy. We thought it needed more broth, so added some more water. I thought the flavor of my daughter's was better; probably because my sausage was so spicy. Glad I tried the recipe, but not sure I would make it again as I have recipes I like better.
ReplyDeleteJeri,
ReplyDeleteI made chicken with pasta last night, using the cooking creme and it was delicious! I'm not sure I would pay full price for this product (ok, I know I wouldn't, lol) but it will be nice while all these high $ coupons are around. I hope your family likes it too. :)
I'm not sure if I mentioned it but I did cook the sausage the entire time with the stew. I used Aidell's gruyere cheese sausage, available in the Dierberg's meats. It's an all natural turkey/chicken sausage and REALLY good, though pricey at %5.99 per 4-pack. I just love it though, and I'm not a huge sausage person. We made it with 3 links.
ReplyDeleteThis week we're having veggie lasagna (didn't get to it last week!), crunchy shrimp tacos, cajun chicken pasta, and last night we had won ton ravioli's!
Hi All
ReplyDeleteKC - I've never cooked beans in the Crockpost before. I'm thinking maybe I should do this on the stove top the first time, since I'm comfortable cooking beans there.
audannave - This will be my first time using Philly Cooking Creme , but I'm like you, I'm not sure I'd pay full price for anything not matter how much we might like it.
Stacy at Every Little Thing - Are you going to post your crunchy shrimp taco recipe? That sounds really yummy!
Jeri - Let us know how the Pasta Ham & Peas is with the cooking creme. I'd been thinking of making pasta con broccoli using cooking creme.
ReplyDeleteCJ - Pasta Ham & Peas worked well with Philly Cooking Creme. The family liked it a lot and it was so easy.
ReplyDelete