Back when I was a stay at home mom, we were on such a tight budget that I would plan every single meal done to the letter (I know some of you do this.) Well, once I went back to work we started to get a little lazy. You’ve had a rough day and are already exhausted, but you still need to provide a meal, clean the house, and do the laundry. I was so overwhelmed getting back into work with all that I had to do, that before hadn’t seemed to overwhelming (most days, when Ade was cooperative of course.)
So we would get some fast food. Just to give me a break.
And soon it became a habit, and I gained a few pounds. (We are going to say few, because I REALLY don’t like the real number.)
It is time to rid ourselves of this habit! This week marks our first week of ‘planned’ meals since I made this declaration, and I am quite pleased with us. Here was the menu starting Sunday and ending tomorrow night (Click on the titles to go to the source/printable version):
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
- Cover and cook on low for 9-10 hours or until meat is tender.
- Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
2 T butterFor directions, click on the title, she has an awesome step by step picture directions on her blog!
There are a bunch of different grilled cheese sandwich recipes out there, this is one that I have pieced together after having an awesome lunch with a friend.
8 slices rye bread
4 slices Swiss Cheese
4 slices tomato
1 cup basil pesto
3-4 cut up Avocados
1 cup crumbled feta cheese
Toast bread on a griddle, laying one piece of cheese, slice tomato, and pieces of avocado on 4 slices of bread and spreading pesto on the other four. Divide crumbled Feta cheese over pesto bread slices. Once browned to your liking flip one pesto/feta bread slice onto the cheese/tomato/avocado slice and serve.
Meatloaf (My mom’s recipe)
2 cups Cooked, Shredded Chicken
2 cups Shredded Monterey Jack Cheese, Divided
1 can (10 Oz. Size) Enchilada Sauce, Divided
10 whole Soft Shell Tacos
3 Tablespoons Butter
3 Tablespoons Flour
2 cups Chicken Broth (low Sodium Prefered)
1 cup Sour Cream
1 can (4 Oz. Size) Chopped Green Chiles
1. Preheat oven to 350ºF. Grease a 9×13 pan.
2. Mix chicken, half of the cheese, and half of the can of enchilada sauce. Roll up in tortillas and place in the pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream, remaining enchilada sauce, and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then broil on high broil for 3 minutes to brown the cheese.
4 bone-in pork loin chops (¾ inch thick and 7 ounces each)
2 Tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tablespoons honey mustard
1 Tablespoon brown sugar
1. In a large skillet, brown pork chops in oil on each side.
2. Season with salt and pepper; remove and keep warm.
3. In the same skillet, sauté onions and apple wedges until crisp-tender.
4. Combine mustard and brown sugar; brush over chops.
5. Return to the skillet; cook for 4 minutes or until meat juices run clear.
½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it’s well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.