Menu Plan (week of April 29, 2013) and Sunday Pot Roast

This Sunday was a pretty relaxed kind of day. A Sunday Pot Roast kind of day.. Our day started with lots of clouds and cool temperatures. Our weather people had predicted sun and 70's and I was a little depressed to discovered more clouds and cool temps for all of the morning and into the afternoon. Thankfully, it warmed up and the sun came out by about 2PM. Hurray! I needed some sunshine!

This week my menu plan will consist of:

Breakfasts:

Homemade Yogurt Parfaits

Blueberry muffins using the recipe here

with blueberries instead of chocolate chips

Homemade Bread Machine Bagels

Lunches:

Gator Eyes

Sandwiches/PB&J

Leftover sandwiches w/ Sunday Pot Roast

Suppers:

Skillet Lasagna (new to me)

Burgers with Baked Cheesy Fries

Crockpot Chicken Parmesan (new to me)

Breakfast for supper (ham & Perfect Pancakes)

and

Homemade Pizza!

We had this Sunday Pot Roast for supper today (Sunday).

It's nothing special but tastes delicious and made "my man" a very happy man indeed!

Here's how I made Sunday Pot Roast AT HOME MY WAY:

In an oven safe pot or pan (with foil or a lid to cover), place the roast, sliced, peeled potatoes, carrots, onion, salt & pepper in the pot/pan.

Mix 2 cups water with 1/2 teaspoon kitchen bouquet (found at the grocery store near the worcestershire sauce, etc.), or a can of cream of mushroom soup, or a packet of beef gravy mixed with water. Pour over the meat & potatoes.

Bake at 350 degrees for about 2 1/2 hours or until the meat is fork tender.

Careful when you remove the lid/foil. The steam will burn ya!

Enjoy!

Gina

Comments

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

At Home My Way

Search This Blog