Ok people I need some help. I'm working on our menu for the next week plus. So I'm asking you for some suggestions. What are your fave go to recipes what does you family love.
Thank you I look forward to trying some new things.
We like healthy, kid friendly and cheap! Here are two of our favorites Kentucky Hot Browns Under the broiler toast both sides of sliced french bread until golden melt one stick of butter (4oz.) in large sauce pan, on medium, once melted add handfuls of flour slowly until you have a thick roux. Add three cups of low-fat milk and wisk until roux is combined. Wisk in six tablespoons of grated parmasean cheese. Continue to stir and cook until thickens to gravy like consistency.
Place toasted bread in 9x13 backing dish in a single layer. place two slices of roasted turkey breast on each piece of bread, ladel sauce over the top. Place under the broiler until bubble and brown Top each piece with a slice of tomato and two pieces of bacon (we use turkey bacon) Sprinkle with parmasean cheese and parsley if desired.
This is another one of our favorites and is about three night worth of meals for us. Beef roast with empanada leftovers
For the Roast Ingredients 1/2 cup chopped onion 2 large sweet potatoes, cut into 2-inch pieces 2 parsnips, peeled and chopped 1 celery root (celeriac), peeled and chopped 1 (5-pound) boneless beef roast, trimmed of fat Salt and ground black pepper 3 tablespoons all-purpose flour 1 (14-ounce) can diced tomatoes 1/3 cup maple syrup 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Directions Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use
YOU CAN SUBSTITUTE ANY ROOT VEGGIES, BRODY LOVES BUTTERNUT SQUASH THAT WORKS WELL WITH THIS TOO! Ingredients 2 (9-inch) refrigerated pie crusts 2 cups cooked shredded beef 1 cup shredded Monterey jack cheese 1 (4-ounce) can diced green chiles Directions Preheat oven to 425 degrees F.
Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown. IT REALLY TAKES ABOUT 20-30 MINUTES TO GET GOLDEN AND WARMED THROUGH...ALSO I USED CHEDDAR CHEESE OR THE KRAFT MEXI MIX WHATEVER I HAVE AT THE TIME
We like this with chips and salsa, and a good salad.
3 comments:
Orange chicken, anything with peanut sauce, fish and fries, any breakfast, curry, refried beans (or as Maddie likes to call it, beans and cream).
black bean enchiladas
madras lentils with naan
spinach salad w/french bread
turkey burgers w/sweet potato fries
alton brown's pot roast w/roasted red potatoes
mango papaya chicken w/rice & steamed veggies
tuna casserole
We like healthy, kid friendly and cheap!
Here are two of our favorites
Kentucky Hot Browns
Under the broiler toast both sides of sliced french bread until golden
melt one stick of butter (4oz.) in large sauce pan, on medium, once melted add handfuls of flour slowly until you have a thick roux.
Add three cups of low-fat milk and wisk until roux is combined.
Wisk in six tablespoons of grated parmasean cheese. Continue to stir and cook until thickens to gravy like consistency.
Place toasted bread in 9x13 backing dish in a single layer.
place two slices of roasted turkey breast on each piece of bread, ladel sauce over the top.
Place under the broiler until bubble and brown
Top each piece with a slice of tomato and two pieces of bacon (we use turkey bacon)
Sprinkle with parmasean cheese and parsley if desired.
This is another one of our favorites and is about three night worth of meals for us. Beef roast with empanada leftovers
For the Roast
Ingredients
1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Directions
Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use
YOU CAN SUBSTITUTE ANY ROOT VEGGIES, BRODY LOVES BUTTERNUT SQUASH THAT WORKS WELL WITH THIS TOO!
Ingredients
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chiles
Directions
Preheat oven to 425 degrees F.
Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.
IT REALLY TAKES ABOUT 20-30 MINUTES TO GET GOLDEN AND WARMED THROUGH...ALSO I USED CHEDDAR CHEESE OR THE KRAFT MEXI MIX WHATEVER I HAVE AT THE TIME
We like this with chips and salsa, and a good salad.
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