Linda's Lunacy

Faith, Home, & Family

What’s For Dinner?

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Saturday – Sabbath- Make ahead meals- Dinner at church

Sunday – soup & sandwich day – leftovers

Monday – beef –  Cincinnati Style Chili, Corn on the Cob from neighbors garden

Tuesday – pizza – Steak & Cheese Homemade Pizza, carrot sticks, cucumbers from garden

Wednesday – super simple – Leftovers, veggies from garden

Thursday – chicken – BBQ Chicken with homemade BBQ sauce, rice, quinoa, zucchini from garden

Friday – Friday Night Fire –  Hot Dogs, Packet potatoes & veggies cooked in the fire, S’mores

 

 

For more ideas, visit Menu Plan Monday.

Crockpot Chicken Cacciatore

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*This post contains affiliate links

 

This Crockpot Chicken Cacciatore is a great dish, it’s delicious, and so easy!


 

Crockpot Chicken Cacciatore

 

 

chicken –  I used almost 6 pounds of bonless skinless chicken breast

onions, sliced – I used 2

peppers, seeded and sliced – I used 2

jarred spaghetti sauce – I used one large jar of my homemade spaghetti sauce (yes, that is a peanut butter jar. They are great for storing sauce in the freezer!)

 

 

 

Place chicken, onions and peppers in crockpot. Pour sauce over. That’s it, your done! Well, don’t forget to turn the crockpot on!

I cooked mine for about 6 hours. Cooking time will depend on your crockpot.

 

crockpot chicken cacciatore

 

 

I had mine with rice pasta, and the rest of the family had it with rice. It has such a great sauce, you’ll want something to put it on.

You can easily adjust this recipe to whatever size you need. You can use whatever cut of chicken you want. You can even put it in a casserole dish and bake it in the oven. I love recipes that are easily changed for whatever I may need.

 

This Crockpot Chicken Cacciatore  is so delicious, you’ll love it too!

 

 

*This post contains affiliate links. If you click the link and make a purchase, I will receive a small commission.

What’s For Dinner?

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No fancy meals here this week. Canning veggies from the garden is taking most of my kitchen time. We are having a cook-out for Labor Day.

Are you having one? Let me help you Prepare for a Large Cook-out!

 

Saturday – Sabbath- Make ahead meals- Baked Chicken, rice, fried potatoes, cucumbers

Sunday – soup & sandwich day – Turkey Sandwiches, hard boiled eggs

Monday – beef –  Cook-out! Hamburgers, Brats, Cucumbers & Dill, Potato Salad, watermelon, S’mores

Tuesday – pizza – Homemade Pizza, carrot sticks, cucumbers from garden

Wednesday – super simple – Leftovers, veggies from garden

Thursday – chicken – Chicken Cacciatore in crockpot

Friday – Friday Night Fire/Beef –  Hot Dogs, Potato Salad, S’mores

 

 

For more ideas, visit Menu Plan Monday.

My Canning Cabinets

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I love canning and preserving food that we grow. When you have a small kitchen, storing all those canned goods can be challenging.

My Grandmother used to keep her canning jars under the beds. lol Hopefully, it doesn’t come to that here. My kids would totally reach down and help themselves to an applesauce snack!

 

I bought the cabinet in our dining room from a local man. He’s in his 80’s and still builds things. I bought this a couple of years ago, we recenlty bought two wooden rocking chairs from him. He does awesome work.

Anyway, it makes a great cabinet for storing home canned food.

Our dishwasher died over three years ago, and I decided not to replace it. I acutally don’t even miss it.  When we took it out, I had my husband put some shelves in the opening and I made a curtain for it. It has made a great canning cabinet. I even have room on the bottom for my two water bath canners. My pressure canner is stored elsewhere in the kitchen, as it wouldn’t fit under the shelf.

 

We have been blessed with a productive garden, and awesome neighbors who have shared their corn with us, so I’ve done a lot of canning, with much more to come. I think I will have to find some place new to store the canners, as I will need the space for jars.

Not a bad problem to have, I must say. I have canned even more since I took the pictures of these cabinets last week. The dining room cabinet is full. Well, I can fit in one more half pint jar, but that’s all. And the kitchen cabinet is filling up fast.

The tomatoes are just starting to come in, and I planted a LOT so I could can a lot. 🙂 We have picked the apples, but I haven’t started to can them yet.  I just might have to store some jars under the beds!

 

To see everything that I have canned, visit my Making a Home posts.

See my Canning Tips and Links post for lots of great canning information.

Here’s two links that didn’t make that list:

Stewed Tomatoes
Tomato Float, Sauce Seperation and Loss of Liquid

 

Have you done any canning this year? Where do you store your jars at?

Chili Beef & Cabbage

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1 pound ground beef
1/4 head cabbage
1 can tomato sauce
1 tablespoon chili powder

Brown ground Beef and cabbage, drain. Place back in pan with tomato sauce and chili powder and simmer for 15 minutes.

I usually use a whole head of cabbage and 2 pounds of hamburger and a 29 ounce can of tomato sauce. I served it with rice tonight. Quinoa for me. It’s also really good with homemade bread.

 

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What’s For Dinner?

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No fancy meals here this week. Canning veggies from the garden is taking most of my kitchen time.

 

Saturday – Sabbath- Make ahead meals- Homemade Macaroni and Cheese with Homemade Turkey Sausage

Sunday – soup & sandwich day – Turkey Sandwiches

Monday – beef –  Tacos with homemade tortillas

Tuesday – pizza – Homemade Pizza, carrot sticks, cucumbers from garden

Wednesday – super simple – Leftovers, veggies from garden

Thursday – chicken – Chicken and Rice with veggies from garden

Friday – Friday Night Fire/Beef –  Packet Meals

 

 

For more ideas, visit Menu Plan Monday.

Homemade Turkey Sausage

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I found this recipe for homemade sausage at The Healthy Home Economist Perfectly Delicious Breakfast Sausage.  I thought I’d try it since it looked easy enough to make. You can make it according to your families taste. Original recipe called for cayenne pepper, but since some of us don’t like very spicey sausage, I just use black pepper.

My fmaily loves this sausage. We eat it with breakfast food, put it on pizza, and the kids want to try it mixed into macaroni and cheese.

Here’s how I made the sausage:

 

1 pound ground turkey

1/4 teaspoon cumin

1/4 teaspoon oregano

1/4 teaspoon black pepper

2 teaspoons sea salt

1 egg

2 tablespoons softened butter

 

Mix all the ingredients together. You can refridgerate at this point, but I cook right away. I drop by spoonfuls into a hot, greased skillet. Fry until thoroughly cooked, turning halfway through cooking.

For pizza, pasta, etc. Fry the sausage just like you would hamburger, stirring while cooking.

 

I like to double and triple this recipe. I tripled it today, and got enough for 2 pizza meals and 2 sausage patty meals ( one patty per person). I package the ground sausage in freezer bags with enough for one meal in each bag. For the patties, I place them all in a larger freezer bag, laying flat so they don’t freezer together. If placing the patties in a bag or freezer container in more than one layer, place waxed paper between layers so you can pull them out as you need them.

See the original recipe (and check out her other great recipes) at The Healthy Home Economist Perfectly Delicious Breakfast Sausage.

 

 

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