Pot roast dinner in the oven or crock pot

Pot Roast with fingerling potatoes, baby carrots and gravy (Makes 4 servings)

2-2.5 lbs boneless beef chuck roast
1 large onion sliced
2 Tbsp chopped fresh rosemary (or 2 tsp dried)
1/2 tsp each salt and pepper
2 tsp garlic powder
1 pound bag of baby carrots
1 pound bag of fingerling potatoes - sliced in half
1 cup beef stock
2 Tbsp worcestershire
2 Tbsp butter
2 Tbsp flour

Preheat oven to 350 degrees. (Crock pot directions are at the end of the post)
In a small baking dish or oven safe pot scatter onions across the bottom and place roast on top of onions.
Season meat with salt, pepper, garlic powder and 1/2 the rosemary.
Place carrots and potatoes around the meat in the pan.  You want a close fit around the meat.  Sprinkle the remaining rosemary over the vegetables.  Whisk together the beef stock and Worcestershire and pour over the vegetables.  Cover pan tightly with foil or pot lid.
Bake for 3-4 hours until roast is tender and pulls apart easily.
Remove roast to a plate and cover with foil, remove vegetables with a slotted spoon to a bowl and cover.
If you used a pot to bake the roast you can make the gravy right in the pot, if you used a baking dish you will need to move all the cooking juices into a skillet and then continue.
In a small skillet melt butter over medium heat and whisk in the flour.  Cook for 1 minute then add the rue to the cooking juices.  Allow to come up to a boil then reduce heat to low.  If the gravy is too thick add a bit of water, if it is too thin let it simmer on low for 5 minutes to thicken up.

Enjoy!

Crock pot directions -
Layer onions in the bottom of the crock pot then add meat, seasons and vegetables as directed above.  Cook on low for 8 hours or on high for 6 1/2 hours.
Gravy can be made right in the crock pot on high.

 

BBQ Turkey Chili

BBQ Turkey Chili (Adapted from Family Circle magazine)
Makes 6 servings with rice or 4 without

2 Tbsp olive oil
1 medium onion chopped
1 green pepper chopped
1 package ground turkey (20.8oz)
3 Tbsp chili powder
1/2 tsp salt
1/2 cup ketchup
1/3 cup vinegar
2 Tbsp molasses
2 tsp sugar
1 can diced tomatoes - drained
1 can small white beans - drained and rinsed
Jalapenos for serving

Heat oil in a large pot or dutch oven over medium heat.  Add onion and pepper and cook 5 minutes until softened.
Add turkey and break apart with a spoon.  Cook 5 minutes until no longer pink.  Sprinkle with chili powder and salt and cook 1 minute more.
Stir in ketchup, vinegar, molasses and sugar.  Add tomatoes and reduce heat to med-low and simmer for 15 minutes.  Add beans and cook 2 more minutes until heated through.
Serve along hot rice and top with sliced jalapenos if desired.

Enjoy!

Enchilada Tortilla Pie

Enchilada Tortilla Pie (Serves 4)
5 8 inch tortillas (Burrito size)
1 medium zucchini sliced
2 Tbsp olive oil
1 lb lean ground beef (or turkey)
2 cloves garlic minced
1 red onion chopped
1 can refried beans
1 10oz can enchilada sauce
3/4 cup rice
1/2 cup tomato sauce
3 cups shredded mexican cheese blend or cheddar cheese
2 tomatoes diced

Heat oven to 400.  Cover a small baking sheet in foil.
Place a large skillet over medium heat and cook each tortilla 1 minute per side then remove to baking sheet.
Once finished with tortillas add oil to pan and cook zucchini until tender.  Remove from pan to a small bowl and mix with tomatoes.
Return pan to heat and cook ground beef with garlic and red onions until browned.
Meanwhile, prepare rice in a small sauce pan.  Bring 1 cup of water and tomato sauce to a slight boil, add rice and return to a simmer.  Cover and let cook for 15 minutes or until all liquid is absorbed.  Turn off heat and allow to cool slightly.
Once beef is fully cooked add enchilada sauce and refried beans and mix well.  The beans will act like glue to hold the meat mixture together.
To assemble -
Place 1 tortilla on baking sheet and top with 1/2 cup of cheese and 1/2 of the meat mixture.  Be sure to spread all the way to the edges so it doesn't droop on the sides.
Top with another tortilla, 1/2 cup of cheese and all of the rice.
Add another tortilla 1/2 cup of cheese and the zucchini and tomato mixture.
Add another tortilla 1/2 cup of cheese and remaining meat mixture.
Add last tortilla and top with remaining cheese.
Bake for 10 minutes until cheese is melted.
Allow to set for 3 minutes before slicing into 4 pieces.
Serve topped with salsa and sour cream.

Enjoy!

Just a note- I found this to be much easier by having the baking sheet and a bowl for the zucchini ready before I started cooking.  That way I wasn't looking for things as I needed them.  I made a stack of tortillas then layered the beef and rice directly from the pans and the zucchini from the bowl.  My kids were not impressed with the zucchini in this I think next time I will try to dice it instead of slicing and I am going to add some corn with it.

Double decker chicken quesadillas and Tropical fruit salad

Double decker chicken quesadillas - (Makes 4)

12 Medium tortillas (fajita size)
2 cups shredded cheddar cheese
4 scallions sliced thinly
2 cups shredded pepper jack cheese
1 cup cooked chicken diced or shredded

Preheat oven to 350 and line 2 baking pans with foil.
Mix scallions with cheddar in a small bowl.
To assemble lightly spray foil with non-stick spray and lay 2 tortillas on each pan.
Top each tortilla with 1/2 cup of the cheddar and scallion mixture.
Place another tortilla on top of the cheese.
Place 1/4 cup chicken and then 1/2 c of jack cheese then top with another tortilla.
Lightly spray the top tortilla with non-stick spray (or lightly brush with oil)
Bake for 8-10 minutes until cheese is melted.  Let sit for 2-3 minutes before slicing.
Serve with sour cream and guacamole for dipping.

Tropical fruit salad - 
1 Pineapple diced
1 Papaya diced
2 Mangoes diced
2 Bananas sliced and tossed with 1 tsp lemon juice
2-3 oranges segemented

Combine all together and toss lightly.  Serve cold.

Meal plan 1/27 - 2/9

We have a lot going on lately so this is a 2 week plan to help me stay on track!

1/27
Picadillo
Rice
Salad

1/28
Left over night

1/29
Baked Ziti with cauliflower
Garlic bread

1/30
Chinese chicken salad (new)
Kung Pao Chicken (new)

1/31
Hot dogs
Potato salad (new)

2/1 (Happy hour party)
Latin chicken and rice (This is the link to the original recipe, I have changed it a bit so I will update that to the new "cleaner" recipe.)
Avocado sour cream
Olive and pepper salsa
Double decked baked quesadillas (new)
Tropical fruit salad (new)
Guacamole, salsa and tortilla chips
Sour cream dip with veggies

2/2
Turkey burgers
Tater tots
Salad

2/3
Pot roast (new)
Fingerling potatoes
Carrots

2/4
Grilled cheese and tomato soup

2/5
Orechiette pasta with sausage and broccolini (new)
Garlic toast

2/6
French onion soup (new)
French bread

2/7
Stuffed Meatloaf (new)
Mashed potatoes
Broccoli

2/8
Pizza night

2/9
Tortellini soup
Stuffed bread (new)

Meal plan 1/20 - 1/26

This is the start of a new recipe meal plan, my goal is to include 4 new meals each week.  Lots of yummy posts to come!

1/20
Chicken Stroganoff (new)
Garlic bread

1/21
Turkey BBQ chili (new)
Rice
Corn bread

1/22
Spanish tortilla
Green salad

1/23
Baked Potato soup (new)

1/24
Enchilada pie (new)

1/25
Pizza night

1/26 (Birthday party night!)
Brisket (new)
Whole baby potatoes
Salad
Bread

Baked potato soup

 So I found myself in a cooking funk lately.  You know what I mean, I have been cooking the same things over and over because I am uninspired and they are easy.  Starting 2 weeks ago I challenged myself to cook 4 new recipes a week to help me get back into a good routine of trying new things.  I am happy to say it is paying off!  I am happy to plan, shop and cook because I am looking forward to new yummy dished coming out of the kitchen.
I will post last weeks meal plan and recipes will be coming up shortly.  In the mean time cozy up with a bowl of this amazing soup.  It is thick and creamy and so filling you wont need anything with it.  It reheated perfectly also so make some extra for lunch.



Loaded Baked Potato Soup (Makes 4-6 servings)
2 1/2 pounds baking potatoes (I used half of a 5 pound bag of small russets)
12 ounces sliced bacon
2 Tbsp butter
1 small onion - chopped fine
2 Tbsp flour (I used white whole wheat but AP is fine as well)
4 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1/4 - 1/2 tsp cayenne pepper
3 cups shredded white cheddar cheese
4-6 scallions - sliced
6 tsp sour cream

Heat oven to 400.  Pierce potatoes a few times with a knife and bake for 50-60 minutes until tender.
Allow to cool then scoop flesh into a bowl and mash.
(I baked the potatoes at lunch time when I was already using the oven then covered them with foil until I was ready to use them for dinner.  It worked out great and saved me from heating the oven twice in one day.  You could easily do them in the microwave as well to save time.)

In a large skillet cook bacon until crisp and remove onto paper towels to drain.  Reserve 2 Tbsp of the rendered fat.  Once cooled break into small pieces.

In a large pot or dutch oven add reserved fat and butter a heat over medium heat.  Add the onion and cook for 3 minutes; sprinkle with flour and cook 1 minute.  Whisk in milk then add salt, pepper, nutmeg and cayenne.  Add in mashed potatoes and bring up to a simmer.  Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.  Stir in 2 cups of the cheese, half of the bacon and     half of the scallions.

To serve ladle hot soup into bowls and top each with cheese, bacon, scallions and a dollop of sour cream.

Enjoy!!