Month: October 2016

Weekly Meal Plan

I’ve got two of my all time favorite meals on the weekly meal plan this week: pork and pineapple fried rice and peanut noodles. Matt is finally finished travelling for work, so I’m excited to cook for two again. (Not that I couldn’t finish off the pineapple fried rice or peanut noodles solo 😉 )

Menu Week 10-23-16 | Mrs Tea & Mr Coffee

Sunday Pork with Pineapple Fried Rice and Egg Drop Soup – This meal is one of our favorite dishes in our house. It’s packed with flavor. It’s got caramelized pineapple, crispy onions and a delicious sauce that ties it all together. The leftovers are also amazingly delicious.

Monday Baked Potato Soup, Pumpkin Cornbread and Roast Broccoli – Baked Potato Soup is so creamy and filling. I love all of the toppings; the cheese, bacon, and green onions. The ingredients in this soup are so simple, but super yummy.

Tuesday – Steak, Broccolini and Buffalo Blue Potatoes – We’ve got to get a couple more grilled meals in before it gets too cold and winter-y here in Kansas. I’m going to try a new side dish recipe, Buffalo Blue Cheese Potatoes. They should be delicious and the perfect pairing to a juicy, grilled steak.

WednesdayPeanut Noodles and Salad – Oh my goodness, I love peanut noodles! Peanut butter is one of my absolute favorite condiments, so if I can sneak it in with some vegetables, it’s even better.

ThursdayBalsamic Pork, Rice and Brussels – I bought 8 pounds of pork shoulder at the grocery store a few weeks ago when it was on sale. I was able to cut it up and freeze half. This easy crockpot recipe will be a great way to use it up.

Friday – Out

Saturday – Out

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!

Spinach Artichoke Dip (in the Crockpot!)

I know there are a million and one Spinach Artichoke Dip recipes circling the internet, but this recipe is always a crowd pleaser. It’s made in the crockpot, has minimal ingredients, is smooth and creamy, and deliciously cheesy!

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

I always make a batch of this for any event that I have. You can prep all of the ingredients in advance. I like to get everything ready  and put them in a large plastic ziploc and keep it in the fridge until I’m ready to go (except the cream cheese). All you’ll have to do is throw the ingredients in the crockpot a few hours in advance, and your dip is ready to go. I use my little food processor to chop up the artichokes and the spinach, which cuts the prep time in half.

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

I love to use fresh spinach in this dip and I think it adds better flavor. I feel like I always have a bag of spinach in my fridge and this is a great way to use it. I also hate squeezing out the liquid of frozen spinach. It’s soooo cold! You can serve this dip with vegetables, tortilla chips or crackers. I especially love it with these pumpkin tortilla chips.

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

This dip only has a few ingredients and I love it’s smooth and creamy texture. There are three types of cheese in this Spinach Artichoke Dip, mozzarella, parmesan and cream cheese. I guess cream cheese counts as a cheese. These three cheeses melt beautifully and complement each other in this dip. It’s also chocked full of spinach and artichokes, which blend with the cheese and spices. This yummy dip is great for any event and so easy to throw together! Get out your crockpot to serve this up at your next party!

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups fresh spinach, chopped
  • 2 cans artichokes, drained, chopped
  • 1 8oz block of cream cheese
  • 1 tub (about 1 ½ cups) shredded parmesan cheese
  • ½ cup mozzarella, shredded
  • 1 teaspoon basil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Chips and veggies for dipping
Instructions
  1. Use a small food processor to chop up the spinach and artichokes. I like mine chopped very small, so the dip is smooth and not chunky, but chop to your liking.
  2. Combine all ingredients in the slow cooker and cook on low for 2 to 4 hours, or until completely melted. Be sure to stir a few times during the heating process to incorporate all of the cheeses.
  3. Serve hot with chips and vegetables!

 

Spinach Artichoke Dip | Mrs Tea & Mr Coffee

 

Weekly Meal Plan

This week is my busy week at work, so it’s going to be a quick and easy meal plan week.

Menu Week 10-2-16 | Mrs Tea & Mr Coffee

Sunday – Out – We went over to a friend’s house for a delicious dinner.

Monday Enchilada Orzo with Chicken & Homemade Tortilla Chips – This is a super easy meal, because you make it in the crockpot. I’m going to add rotisserie chicken to make this a little more hearty.

Tuesday – White Chicken Chili, Cornbread & Broccolini – White chicken chili only requires minimal ingredients and time. It’s a delicious one pan meal and great for busy weeknights.

WednesdaySheet Pan Asian Stir Fry – I love Asian dishes and love the idea of a one pan dish. And just look at those rainbow of colors! Roast vegetables are my favorite, so this will be an all around home run.

Thursday – Mac & Cheese with Green Beans – I love Annie’s GF mac & cheese. It’s easy to make for a quick dinner and I love to pair it with a big serving of vegetables.

Friday – High School Reunion

Saturday – KSU Game

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!