Monday, February 1, 2010

Menu Monday

In an effort to put SOME consistency and order in this blog I propose a new addition of Menu Monday.

But Jess, what is Menu Monday?

Menu Monday will be stay with me now...a Menu for the week which will be posted still with me? Monday.

In my internet travels I've met many women searching for ideas for dinner that aren't boring and aren't a pain in the butt to make during the week after trudging home, in the snow, up hill both ways after a long work day.

Now, I'll admit I'm having a difficult time with meal planning lately mostly because Keagan is at the stage where purees won't cut it and he wants what we have. Which is all fine and great only Randy and I enjoy some spice in our So I've been attempting to modify some recipes so that I'm not a) cooking an entirely different meal for Keagan or b) having my child live on grilled cheese and macaroni. But I digress.

So here goes:

Monday: Slow Roasted Pot Roast with Mashed Potatoes and Veggies. (Recipe below)

Tuesday: Chicken parmesan with angel hair pasta and a lightly seasoned tomato sauce.

Wednesday: Baked Tilapia with Rice and Veggies.

Thursday: Cajun Pulled Pork Sandwiches on Kaiser Rolls

Friday: Twice Baked Lasagna with fresh Italian Bread.


Slow Roasted Pot Roast


5 strips of bacon, diced and uncooked
1 boneless Beef Chuck Roast (about 2lbs)
2 medium cooking onions, halved and thinly sliced
3 cloves of garlic, minced
6 fresh bay leaves
32oz culinary beef stock
Fresh thyme

1. Add bacon to braising pan on Medium Heat and cook 5 minutes or until crispy. Remove bacon from pan (don't discard bacon fat. Transfer to slow cooker.

2. Dust beef with pan-searing flour; pat off excess. Heat braising pan on Medium-High until bacon fat faintly smokes; add beef. Turn beef over when edges turn brown, about one-quarter of the way up the sides.

3. Transfer beef to slow cooker.

4. Reduce heat to Medium. Add onions to braising pan. Cook 2 minutes, stirring to loosen the browned bits in pan. Add garlic. Stir to combine. Cook 3 minutes until onions begin to soften.

5. Add culinary beef stock and bring to a simmer. Add bay leaves and thyme, bring to a simmer.

6. Add stock/onion mixture to slow cooker. Cover and cook on low for 8-10 hours.

1 comment:

jCam said...

I'm gonna need that twice baked lasagna recipe, tyvm.