Meal Plan Monday

Hello everyone, I'm back again with this week's meal plan.  I'm sorry if you

missed me last week - I took a little break from the blog - had some stuff going on, and was also busy with Halloween.  

How was your Halloween?  We had a phenomenal night.  We have a great neighborhood with some creative neighbors who like to get right into the fun spirit of Halloween.  It's nice because there is no competition in the neighborhood, just everyone wanting to make it a great evening!  We welcomed 155 kids to our door - my husband had a blast entertaining the groups when they came to our house, and I had a blast trick-or-treating with the kids.  I was so proud of my little guys, at each house they visited they both showed great manners, thanking everyone for their treats, wishing everyone a Happy Halloween, and complimenting homes where there were decorations that they liked.

Now that the "holiday" is over, I'm "back to the grind"...here is this week's meal plan!

Sunday - Slow Cooker Meatballs, Rice and Corn

Monday - Slow Cooker Pulled Pork Sandwiches, Dawn's Baked Beans, and Carrots

Tuesday - Leftovers

Wednesday - Spaghetti with Dawn's Tomato Sauce

Thursday - Butternut Squash Soup with Cheddar, Chive and Sundried Tomato Bread

Friday - Breakfast for Dinner Night - Cinnamon Raisin French Toast, Bacon, Hashbrowns

Saturday - Steak, Baked Potatoes, Grilled Vegetables

I hope you have a fantastic week!

Dawn's Baked Beans (Homemade, Slow Cooker)

Our youngest is on a bean kick.  He is loving loving LOVING beans.  As far as I know, I have only ever had beans from a can, which I do typically purchase...but now that I am on summer holidays, I figured it was time to come up with a homemade version so to try.  I also wanted the recipe to be a slow cooker recipe (thinking ahead to hockey season!).  After reading several recipes and thinking about the flavours that my family would like, this is the recipe that I have come up with:

Dawn's Baked Beans

2 cups navy beans
6 slices bacon, cooked crispy and crumbled
3/4 - 1 cup onion, diced
1/2 - 3/4 cup green pepper, diced
1 cup molasses
2/3 cup brown sugar
1 156 mL can tomato paste
6 tablespoons maple syrup
2 tablespoon apple cider vinegar
3 teaspoons ground mustard
4 cloves garlic, minced
1/4 teaspoon paprika
1/4 teaspoon chipotle spice
1-2 drops liquid smoke
Dash red pepper flakes

Rinse the navy beans and soak overnight in cold water.

In the morning, strain the beans and rinse them out.  Put the beans into a large saucepan, cover with water, bring to a boil, reduce the heat and simmer for 45-50 minutes. After 45-50 minutes, drain off any excess water.

Meanwhile, cook the bacon.

In a small bowl, combine the molasses, brown sugar, tomato paste, maple syrup, apple cider vinegar, ground mustard, garlic, paprika and red pepper flakes.  Mix well.  Set aside for a moment.

Cover the bottom of the slow cooker with beans.  Layer in some of the bacon, green pepper and onion.  Add the remaining beans, bacon, green paper and onion on top.  Top with the molasses mixture.  Cover, and heat on low for 5-6 hours.

VERDICT:
Big big BIG hit!  Our toddler ate these for lunch and dinner (and lunch and dinner again and again), and hubs had two giant helpings at dinner.  Keeper!