Today is our first official Menu Plan Monday and I am so excited to be sharing our weekly meals with you along with recipes for some of the meals planned for the week! Since I know I have quite a few friends and followers that are frugal like I am and especially when it comes to the household grocery shopping, I also will be sharing my weekly savings from my frugal grocery shopping trips each and every week with my Super Savings post. Hopefully, I will be able to pass on some savings to others in the process and help you save your family a little extra dough while still having a pantry filled with everything needed to create a tasty meal for the entire family! Wouldn't that be fabulous???
Now onto this week's menu plan....
MONDAY 2.22 (tonight!) - Slow Cooker Pot Roast with Garlic Smashed Potatoes
TUESDAY 2.23 - Russian Chicken over white rice with steamed brocolli - recipe to follow
WEDNESDAY 2.24 - Spaghetti & Meatballs with garlic toast - recipe to follow
THURSDAY 2.25 - Tortilla Soup - recipe to follow
FRIDAY 2.26 - BNLTA's - our version - bacon, no lettuce - ha! - tomato - add avocado :)
SATURDAY 2.27 - Cajun Chicken Pasta - recipe to follow
SUNDAY 2.28 - Grilled rib-eye steak with loaded baked potato
So, what are you and your family eating this week???
3 comments:
Charlotte,
Thank you for sending your recipe planner. I am definitely going to be stealing ideas and recipes from you!! Would love to know how you do your pot roast - there are so many different ways.
Stacy Amerson
Charlotte,
Thank you for sending your recipe planner. I am definitely going to be stealing ideas and recipes from you!! Would love to know how you do your pot roast - there are so many different ways.
Stacy Amerson
Hi Stacy!!! Sure, we've actually done pot roast several different ways, but I always do them in the slow-cooker. My favorite way is just to put the roast in the crock pot, fill with just enough water to cover the roast and then add chopped potatoes, whole baby carrots, sliced yellow onions, chopped celery and fresh mushrooms halved. I add cracked black pepper, sea salt and a basic seasoning mix (the one I currently use is McCormick's No Salt All Seasoning Blend of herbs and spices) and that's it! I don't like to put too much seasoning and other stuff in there. This way we just have the roast with all of the veggies as the side and sometimes add another frozen or canned veggie too. Although, there are a TON of recipes out there for roast and I might start experimenting with some, but I just haven't really bothered since we always like the way we've been doing it, so I wasn't sure if I wanted to mess with it or not. Sometimes we do the roast without the veggies and then have mashed potatoes as the side which is what we had last night. I used to also do a bbq roast with just pouring in a whole bottle of bbq sauce and adding water until it covered the roast and then cooking. Once it is done, you can just shred the beef and add more bbq sauce and seasoning to make an easy bbq beef. Usually it cooks for about 6 - 8 hours on high or 8 - 10 hours on low, but largely depends on the size of the roast.
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