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I can’t believe we’re already in week 3 of Plan It, Don’t Panic!
I’m having so much fun gathering new recipes, and I’ve even created a “To Try in October” board on Pinterest just for this challenge!
I’m also working on being better at watching exactly where our food budget goes. For that reason, I spent several hours at several different stores this past weekend price checking.
I purchased 3 whole chickens yesterday, and I’m excited about cooking them in the crockpot for the first time this week! I am really hoping to get several meals out of each chicken!
Something else I’m working on is only have one meal per week that is cheese heavy. It seems my baby’s cheeks break out when I eat too much dairy, and I am extra sensitive to this after finding out about my 3-year-old’s major food sensitivities.
Without further ado, check out the recipe for Wednesday’s dinner–Crockpot Seafood Paella–and scroll down for this week’s meal plan!
Image by kkma
Crockpot Seafood Paella
Yield 6 servings
Ingredients
- 3/4 c. chopped sweet peppers
- 1/2 c. chopped onion
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1 c. uncooked brown rice
- 1/2 tsp. dried thyme
- 1/4 tsp. crushed red pepper
- 1/4 tsp. ground tumeric
- 12 oz. fresh or frozen shrimp, thawed, peeled and halved
- 6 oz. canned or pouched wild-caught pink salmon, flaked
- 1 c. frozen peas
Instructions
- Grease crock pot and add all veggies except peas.
- In a medium sauce pan, combine chicken broth, rice and spices.
- Heat until boiling, then pour over veggies in the crock pot.
- Cover and cook on low for 4 hours.
- After about 3 hours, add the shrimp, salmon and peas.
- Once done, let stand for about 10 minutes before serving.
Notes
I modified this recipe from a recipe I found in the January 2010 issue of Parents magazine.
Meal Plan for 10/3-10/9
Monday:
Breakfast-fresh fruit
Lunch-black beans and rice
Dinner-rotisserie-style chicken in the crock pot, brown rice and green beans
Prep: bake breakfast bars, soak beans, make rotel, chop peppers, shred and freeze remaining chicken, make stock
Tuesday:
Breakfast-egg/dairy/GF breakfast bars
Lunch-leftovers
Dinner-Southwest Chicken Chili Mac w/ homemade rotel (leave out Ranch & use GF noodles)
Prep: thaw shrimp, chop veggies
Wednesday:
Breakfast-egg/dairy/GF breakfast bars
Lunch-leftovers
Dinner-Seafood Paella in the crock pot (recipe above)
Thursday:
Breakfast-Bob’s Red Mill GF pancakes w/ blueberries
Lunch-leftovers
Dinner-At my best friend/college roommate’s house!
Prep: pack snacks for trip!
Friday:
With Friends–Woo Hoo! A break from the kitchen!
Saturday:
With Friends–Yay for fall breaks!
Sunday:
With friends
Have you ever made a crockpot seafood paella? Share your recipe in the comments!
Get Stephanie Langford’s eBook, Plan It, Don’t Panic here. This is a comprehensive meal planning tip book!
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Kristen
Paella consists of a couple of main spices: paprika and saffron. How is this paella if it doesn’t have either? Sounds more like a seafood rice pilaf.
Erin
I guess it’s just my version of paella! Enjoy! 🙂
Karyn
We made this once and loved it. I am currently making a freezer pack of the recipe. I plan to cook the veggies, then add them to a bag with the broth, rice, and spices. That would go in the crock pot frozen with a splash of extra water, then the peas (and we like corn as well) and shrimp would go in shortly before dinner. I am hoping ti will work ok not to pre-boil the broth and rice, but with a lengthened cooking time.
Lucy
Quick question! When you’re putting the salmon and shrimp in the crockpot, is that already cooked, or can they be raw?
Thanks!