OK so here are the recipes I've used/am using this week:
Sunday Night: Roast, Mashed Potatoes, Bisquick Drop Biscuits, corn, glazed carrots, gravy
Roast:
2T olive oil 2t paprika (use sweet paprika if you're worried about spice)
2 med garlic cloves, minced 1/2t ground rosemary (if you can't find ground just grind the springs)
1t salt 1T grated onion
1/2t pepper 1/2t thyme
Mix together and rub all over roast. Cover and refrigerate for 1-2 hours. Cook Roast at 350F for 2 1/2-3 hours. Baste every 30 minutes. Let rest for 10-15 minutes after it's finished cooking.
Bisquick Drop Biscuits: The recipe is on the bisquick box.
Glazed Carrots:
I had a bag of carrots that was going to go bad soon so I found this great recipe in Parents Magazine and the kids loved it.
1 12 oz bag frozen carrots (I just peeled and chopped 4-5 carrots)
1/2 cup water
1T butter
3T brown sugar
salt and pepper to taste
Place Carrots, water, butter, brown sugar, and salt and pepper in a pot, bring to a boil and cover. Cook on medium heat for 7 minutes. Uncover and cook another 10-12 minutes, until liquid is evaporated and carrots are soft, stirring occasionally.
Gravy:
Pour the drippings from the roast into a large measuring cup. Place the drippings into a 2 cup measuring cup. Add enough beef broth to measure 2 cups. Whisk 1/4 of the liquid and 1/4 cup of flour together in a medium saucepan, over low heat. Cook for a few moments, whisking. Slowly whisk the remaining drippings and broth into the flour mixture. Cook, whisking, over medium heat, until thick and bubbling. Cook one minute more, season with salt and pepper to taste and serve.
Monday: Mexican style Shepherd's Pie
I lb ground beef, browned with diced onion
pkg Fajita seasoning
1 cup frozen corn
1 can of black beans, drained and rinsed
Leftover mashed potatoes (from roast meal)
1 cup grated cheese
Put the ground beef in the bottom of a 2 quart casserole dish. Spinkle 1/4 of a packet of fajita seasoning over the ground beef and stir. Add the beans and the corn to the meat and stir well. Mix mashed potatoes and grated cheese in a bowl and then spoon onto the meat mixture. Bake in 350F oven for 30 minutes or until the potatoes are browned slightly.
Tuesday: Spaghetti with Turkey Meatballs
I used an altered version of Giada De Laurentis' recipe for turkey meatballs http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe/index.html
Instead of cooking them in a skillet like she did I put them in my Crockpot. Then I added 1 can of Hunts Garlic and Herb spaghetti sauce and 1 can of Western Family Italian style diced tomatoes. I turned my crock pot to low and let them cook for 7 1/2 hours, stirring occasionally.
When the meatballs were cooked through I cooked the Whole Grain Spaghetti noodles as per package directions and then drained them and added them to the crock pot.
I heated some frozen peas, and gave them some bread and butter to balance out the meal.
My kids said that this was the best spaghetti they had ever eaten!
Wednesday: Fajitas
2-3 chicken breasts, thawed
sprite
fajita seasoning
red pepper, sliced lengthwise (you can use whatever color are on sale)
green pepper, sliced lengthwise
medium sized purple onion, sliced similar to the peppers
tortillas shells
Place thawed chicken in a gallon size zip top bag or a large container with a lid. Add enough sprite to cover the chicken. Sprinkle half a packet of seasoning in and mix it around. Marinate the chicken for several hours.
In a large skillet heat some olive oil over medium heat. Add chicken cook it through. Remove chicken from pan and add peppers and onions. While peppers and onions are cooking cut chicken into long strips. When peppers and onions are tender add chicken back to pan. Heat for a few minutes until chicken is reheated. Remove from heat and squeeze the juice from half a lime onto the chicken and peppers.
Warm tortilla shells in microwave and top them with chicken and peppers. You can also add shredded cheese, sour cream, salsa, hot sauce or anything else you want.
Thursday: Slow Cooker Orange Chicken
Friday: Meatball Soup
Instead of buying frozen meatballs I made the same ones from my spaghetti and meatballs however Costco has some really good meatballs and so does Ikea.
Saturday: Turkey Chili
I found this recipe in Parents Magazine and it's so easy it can be on your table in only 20 minutes! It was so good.
1/2 lb ground turkey
1/2 tsp chili powder (I used macormics chili seasoning packet to taste)
1 15 oz can kidney beans, drained
1 10oz can of condensed tomato soup
1/2 cup water
In a skillet cook ground turkey until no longer pink. Drain and transfer to a saucepan. Add chili powder and stir to incorporate. Add kidney beans, soup and water and cook until heated through. Ladle into mugs and top with shredded cheese.
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