Weekly meal plan, Monday dinners & new recipe!

Here's the place to share your meal ideas for the evening or the week, post where you bought the ingredients frugally and even share a recipe if you would like. I've also included a new mushroom recipe we tried this weekend that was AMAZING!

Posted 10:04 a.m. Jun 8, 2015 — Updated 10:04 a.m. Jun 8, 2015

Here's the place to share your meal ideas for the evening or week, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas.

What's on your menu tonight?

Parmesan Ranch Mushrooms in Slow Cooker Recipe

On Saturday, I tried a new recipe I found on Food.com for Parmesan Ranch Mushrooms for the slow cooker. It was AMAZING and we all loved it! As many of you know, I adore mushrooms and I could seriously eat this recipe every single day. Forever. I embellished the recipe just a bit by adding some fresh basil from our herb garden. If you like mushrooms, you will love this recipe!

Ingredients

16 oz fresh mushrooms ( I actually used 24 oz of mushrooms because, well, I love mushrooms)

1/2 cup butter, melted

1 ounce ranch dressing mix (I used 1 packet of store brand ranch dressing/dip mix seasoning)

2 tablespoons parmesan cheese (or more, if desired)

Directions

Rinse the mushrooms and then put them in the slow cooker.

Melt butter in a bowl and then add the Ranch Dressing Packet to the melted butter.

Mix well and pour over mushrooms in the slow cooker. Mix mushrooms so they are covered in the butter/seasoning mix.

Sprinkle with Parmesan Cheese. (I used about 2 tablespoons and then a little more just before they were served.)

Cook in slow cooker on low for 4 hours. (I cooked them on high for 2.5 hours)

These were fabulous as a side dish but would be perfect on steak, grilled chicken, baked potatoes, or really just about anything.

My thoughts: Although I added an additional 8 oz of mushrooms, I did not change the amount of butter or seasoning. It was perfect. The basil I added gave it a wonderful flavor and I will include that in the recipe the next time I make it. There was a bunch of leftover buttery mushroom sauce so I let it cool and then put it in the fridge. The next night, I warmed it back up and served it as a dipping sauce for crusty bread. It was fabulous. You can see the recipe and tips from other people who have made the recipe on Food.com.

Weekly Menu:

Meatless Monday: Alfredo pasta with Boca veggie chicken, salad, fruit

Tuesday: Beef roast and mushrooms in slow cooker, baked potatoes, steamed carrots with butter and parm

Wednesday: Salmon, wild rice, sauteed veggies including zucchini, mushrooms and onions

Thursday and Friday: One night we are going out to dinner to celebrate the success my girls have had in school this year and one night we are having leftovers. Not sure which night we are going out yet, but at least both nights will be easy ones for cooking!

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