Sunday: 3 Envelope Beef Sliders with Fries and
Fruit
Slow Cooker Three
Envelope Pot Roast Sliders
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This
recipe is actually a combination of Six
Sisters’ Three Envelope Pot Roast Sliders and You’re
Too Crafty’s Best Pot Roast Ever. I
saw the Six Sisters recipe first and liked the idea of having pot roast sliders
rather than traditional roast with sides.
But, I didn’t want the flavor of salsa, so I used a Coke instead, as
suggested by You’re Too Crafty.
So,
I put my roast in the crock pot. Then I
mixed 1 packet of onion soup mix, 1 packet of Italian dressing mix, & 1
packet of Au Jus gravy mix with 1 cup of water.
I poured that on top of the roast, then poured a Coke on top of
that. I cooked it on high for 2 hours,
then on low for 3-4 (my slow cooker cooks pretty hot). It was SO, SO GOOD! The house smelled amazing all afternoon! Seriously, the gravy is so ridiculously
delicious that I could have downed it with a straw. J
I
used King’s Hawaiian Rolls, spicy mustard, & Havarti cheese to make our
sliders. I put the gravy in small bowls
so we could dip our sliders into it. I’m
not kidding…these are DELISH! Make them! As a bonus, we not only had leftovers for
dinner the next night, but I also had it for lunch once or twice.
Monday: Leftover Sliders J
Tuesday: Forgotten Chicken with Roasted Broccoli
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Ranger
has begun his first season of t-ball (so excited!!), and he had his first
practice tonight from 5-6. So, I needed
a dinner that was easy to put together that could be eaten pretty quickly after
we arrived back home from practice. I
found this recipe from http://www.darlingdoodlesdesign.com
and thought we might like it. It’s very
easy to put together.
I will say exactly what she says on her blog…it’s not the healthiest meal,
and it’s your choice to make it or not make it, or even to alter the
ingredients to suit your diet choices.
It calls for the…da, da, DA!!!!...DREADED CREAM SOUPS!!! Hide your kids!!! I actually used some organic, gluten free
soups from our Sprouts Farmers Market, but as rarely as I make something with a
“cream of” soup, I don’t freak out about it either way.
I also made ours with brown rice.
Your kitchen, your family, your choice.
J
We
liked it, and I loved that it was ready when we came in from practice. I actually set my oven to turn off before we even came home so that it didn’t bake too long.
Our chicken breasts were a little thick, so Chad and I both thought they
were a tad dry. Next time, I will slice
or pound the chicken to be a little thinner and more tender, or I will use
bone-in to retain some moisture. The
rice was scrumptious! It made enough
that I had it for leftovers for lunch for several days.
Wednesday: Chad at a Mavericks game…Leftovers for
the kids and me!
Thursday: Black Bean and Quinoa Enchilada Bake with
Chips and Spinach Salad
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This
recipe was recommended to me from a friend, Kelli, a few weeks back. I’m so glad she told me about it! It’s absolutely amazing!! It’s from http://www.twopeasandtheirpod.com/,
and she mentions it has become a staple in their home. I think it will in ours too. It really is delicious. I saved a little time in the evening by dicing
up all of the veggies while the kids were napping earlier in the day. There are a few steps, but they are all
simple. All of us really enjoyed
this!
I
prepared a full recipe, but only baked half of it. The other half I put in the freezer for
another time. I served ours with chips, avocado, and a spinach salad with strawberries, sliced almonds, feta, and a dressing
made of olive oil, balsamic vinegar, and some fresh-squeezed orange juice. Yum!! Since
our kids don’t eat that much, there was enough for Chad and I to have it for
lunch the next day inside corn tortillas.
Friday: Dinner with Out-of-Town Friends…Yay!
Saturday: Pizza Night
·
We had a
very impromptu multi-family play date with some friends from out of town, so I
scrapped my original dinner plans, and we ordered pizza instead for our rowdy
bunch. J
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