This recipe is modified from something I found in Rachael Ray's 30-minute meals 2. I have a bag of yummy meatballs from our meat order, so I'm not going to make my own, so I skipped that part.
2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs
Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.
Sunday, January 2, 2011
Roast recipes, including spicy beef sandwiches
In some of our meat order* we get roast, and I have grown to love having them. There are so many great things to do with roast.
1. Throw roast in crock pot with fresh green beans, 3 or 4 cups of water, and Grandmothers Sunday Roast mix from Homemade Gourmet**
2. Throw roast in crock pot and cover with onion soup mix and 4 cups of water. If you have any potatoes or carrots, throw those in there too.
3. Roast recipe from the Gooseberry Patch Cookbook I got for Christmas (modified for the crock pot)
5 lb pot roast (ours is 3 lbs, and it will be fine, I'm sure)
EVOO (enough to sautee some veggies)
1 large onion
6-8 cloves of garlic
1 stalk of celery
1 tablespoon of rosemary
2 tablespoons of parsley
1 tablespoon of black pepper
1 tsp basil
2 cans of beef broth
2 cans of cream/mushroom soup
2 c. hearty burgandy wine (I might open some kind of red to throw in there, or I might not)
6 medium potatoes (but I'm going to use red potatoes)
8 carrots
Saute onions and celery, add to crock pot. Throw in the roast, and all the rest of the ingredients. Cook on low for 6-8 hours or overnight.
4. Spicy Beef Sandwiches from the Crock Pot recipe collection cookbook
1 boneless beef roast
12 oz. pepperoncini
14 1/2 oz. beef broth
12 oz. bottle of beer (we'll use Shiner Bock or Rolling Rock)
1 onion, minced
2 tablespoons dried Italian seasoning
Place roast into the crock pot. Drain pepperoncini and pull off the stems. Dump into the crock pot with the rest of the ingredients and cook on low for 8-10 hours.
Shred beef with two forks and return to broth. Mix well, and serve on french loaf bread with provolone cheese. We love these! And they are not spicy
* I can't remember if I've mentioned it (or mentioned it 100 times), but we order our meat in 6 month allotments (which lasts us 7 or 8 months, usually) from Town and Country foods. They deliver the best meat-fresh, grain-fed, low-fat meats, great variety (steak, chicken, beef, ground turkey, sausage-they also have fish, but we don't order any), as well as organic veggies and other extras (we usually get some pasta, corn dogs, meatballs, things like that).
** If you ever get invited to a Homemade Gourmet party, GO! And buy lots of stuff, and get on their mailing list. These are great mixes that let you have easy peasy dinners for cheap.
1. Throw roast in crock pot with fresh green beans, 3 or 4 cups of water, and Grandmothers Sunday Roast mix from Homemade Gourmet**
2. Throw roast in crock pot and cover with onion soup mix and 4 cups of water. If you have any potatoes or carrots, throw those in there too.
3. Roast recipe from the Gooseberry Patch Cookbook I got for Christmas (modified for the crock pot)
5 lb pot roast (ours is 3 lbs, and it will be fine, I'm sure)
EVOO (enough to sautee some veggies)
1 large onion
6-8 cloves of garlic
1 stalk of celery
1 tablespoon of rosemary
2 tablespoons of parsley
1 tablespoon of black pepper
1 tsp basil
2 cans of beef broth
2 cans of cream/mushroom soup
2 c. hearty burgandy wine (I might open some kind of red to throw in there, or I might not)
6 medium potatoes (but I'm going to use red potatoes)
8 carrots
Saute onions and celery, add to crock pot. Throw in the roast, and all the rest of the ingredients. Cook on low for 6-8 hours or overnight.
4. Spicy Beef Sandwiches from the Crock Pot recipe collection cookbook
1 boneless beef roast
12 oz. pepperoncini
14 1/2 oz. beef broth
12 oz. bottle of beer (we'll use Shiner Bock or Rolling Rock)
1 onion, minced
2 tablespoons dried Italian seasoning
Place roast into the crock pot. Drain pepperoncini and pull off the stems. Dump into the crock pot with the rest of the ingredients and cook on low for 8-10 hours.
Shred beef with two forks and return to broth. Mix well, and serve on french loaf bread with provolone cheese. We love these! And they are not spicy
* I can't remember if I've mentioned it (or mentioned it 100 times), but we order our meat in 6 month allotments (which lasts us 7 or 8 months, usually) from Town and Country foods. They deliver the best meat-fresh, grain-fed, low-fat meats, great variety (steak, chicken, beef, ground turkey, sausage-they also have fish, but we don't order any), as well as organic veggies and other extras (we usually get some pasta, corn dogs, meatballs, things like that).
** If you ever get invited to a Homemade Gourmet party, GO! And buy lots of stuff, and get on their mailing list. These are great mixes that let you have easy peasy dinners for cheap.
Menu Week 1 2011
I slacked a little toward the end of last year, resulting in lots of "I don't know--just figure something out!" conversations, as well as frozen pizzas or dinners out. Some of that was good, since it led to my sweet husband making things that I usually don't make (see, Potato soup recipe below), but it is not a good way to start the year. Back on the horse, and now I have our meals for this week planned. I'll post, and then also post the recipes that are not on here yet.
Sunday:
Spaghetti-squash spaghetti (slice in half, take out seeds, bake at 350 for 45 minutes, pull out the "spaghetti" with a fork, cover with pasta sauce and serve)
Breadsticks from a can
Salad from a bag
Mini pita pizzas (mini pitas, cover with a tablespoon of pasta sauce and grated Italian blend cheese, bake for 10 minutes on 350)
Monday:
Meatball soup
Grilled cheese sandwiches
Tuesday:
Stroganoff-my mom's recipe she invented
with whole wheat "egg" noodles
Green beans or whatever we still have frozen (peas?)
Wednesday:
Spicy beef sandwiches (they aren't really spicy)
Chips
Salad from a bag
Thursday:
Dinner group
Friday:
Beef Fajitas (beef strips marinated in Fajita Quick, cooked with coarsely chopped onions and green peppers), served on flour tortillas with grated cheddar cheese
Rice
Refried beans
Saturday:
Roast
Sunday:
Spaghetti-squash spaghetti (slice in half, take out seeds, bake at 350 for 45 minutes, pull out the "spaghetti" with a fork, cover with pasta sauce and serve)
Breadsticks from a can
Salad from a bag
Mini pita pizzas (mini pitas, cover with a tablespoon of pasta sauce and grated Italian blend cheese, bake for 10 minutes on 350)
Monday:
Meatball soup
Grilled cheese sandwiches
Tuesday:
Stroganoff-my mom's recipe she invented
with whole wheat "egg" noodles
Green beans or whatever we still have frozen (peas?)
Wednesday:
Spicy beef sandwiches (they aren't really spicy)
Chips
Salad from a bag
Thursday:
Dinner group
Friday:
Beef Fajitas (beef strips marinated in Fajita Quick, cooked with coarsely chopped onions and green peppers), served on flour tortillas with grated cheddar cheese
Rice
Refried beans
Saturday:
Roast
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