Sunday Supper Series Jan 6-12

Monday - Red Beans and Rice
Tuesday - left overs
Wednesday - Brunswick Stew
Thursday - left overs
Friday - Pecan Crusted Catfish
Saturday - Eating Out for Dinner
Sunday - Beef Stew in the Crock Pot

Brunswick Stew

Ingredients:

2 tsp vegetable oil

1 ½ Cup cubed, frozen hash brown potatoes

1 Cup chopped onion

1 Can (14 ½ oz) chicken broth

1 Cup frozen corn kernels

1 Can (15 0z) Lima beans

1 Can (15 oz) black-eyed peas

1 Can 14 ½ oz stewed tomato

3 Cans (5 oz) white chicken meat

1 tsp Worcestershire sauce

½ tsp black pepper

½ tsp dried basil

½ tsp dried thyme

Directions:

1. Heat the oil in a 4 ½ quart Dutch oven or soup pot over high heat.  Add the potatoes and onions.  Cover and cook for 4 minutes, uncovering to stir about every 30 seconds.   (the potatoes will stick to the bottom)  Add the chicken broth and stir and scrape the brown bits from the pot bottom.

2. Add the corn, then cover and cook while opening the cans.  Rinse and drain the lima beans and black-eyed peas and add them to the pot, then add the tomatoes and the chicken with its juice.

3. Stir in Worcestershire, pepper, basil, and thyme, then re-cover and bring to a boil, uncovering occasionally and stirring.  Reduce the heat to medium-high and continue boiling, stirring occasionally for 8 minutes.

Serve with hot, fresh from the oven buttered cornbread.

Recipe from Desperation Dinners! by Beverly Mills and Alicia Ross

Catfish with Pecan Crust

Ingredients:

Cooking oil sray

¼ cup fine bread crumbs

2 tsp Cajun seafood seasoning

4 boneless skinned catfish fillets (6 ounce each)

¼ cup pecan pieces

1 lemon cut in half

Directions:

1. Preheat the oven ot 450 F Spray a 13x9 baking dish with cooking oil spray and set it aside

2. Put the bread crumbs and Cajun seasoning in a 1-gallon zipper top plastic bag and shake well to combine.  Add the fish fillets to the bag and shake vigorously until they are coated with the crumb mixture.  Place the fillets in the prepared baking dish.

3. Use a chef’s knife to finely chop the pecans.  Use your fingertips to lightly press the chopped pecans onto the top side of the fish fillets.

4. Place the butter in a microwave safe dish, cover it with paper towel and microwave on high power until melted about 30 seconds.  Meanwhile squeeze the juice from the lemon halves through a strainer over the fish.  Spoon the melted butter evenly over the fillets.

5. Bake, uncovered, until the fish is opaque throughout and flakes easily with a fork, about 15 minutes.

Recipe from Cheap. Fast. Good! by Beverly Mills and Alicia Ross

I'm linking this up to Menu Plan Monday  @ I'm an Organized Junkie.
and Save Money Monday @ Frugality Gal