Let’s get at this!

Okay, ladies. This is our first week of shared meal planning. I tried to have some variety and also keep the recipes/preparation simple. I also generally did not include sides and vegetables. Do read through the whole week so you can see where leftovers can be brought in. Enjoy! Mom

This Week’s Menu:
Pot Roast & Chocolate Cake
Bubble & Squeak
Lentil Curry Mash
Hawaiian Haystacks
Aunt Holly’s Amazing Pasta Salad
Baked Potato Bar
Pizza Casserole


Perfect Pot Roast
(Taken from Food.com http://www.food.com/recipe/perfect-pot-roast-slow-cooker-239829 )

**Make a large portion of beef and veggies so that you will have leftovers**

o 2 lbs beef roast
o 4 potatoes, peeled and cut into 1-inch cubes
o 1 1/2 cups baby carrots
o 1 large onion, quartered and pulled apart
o 1 1/2 cups beef broth
o 1 (1 1/2 ounce) envelopes dry vegetable soup mix (I use Knorr)
1. Place roast into crockpot and surround with vegetables.
2. Combine beef broth and vegetable soup mix, then add to crockpot.
3. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal

Magic Cake

1 cake mix
½ C Sugar
4 Eggs
¾ C Water
¾ C Oil
Blend, then Add:
1 Sm pkg Instant Chocolate Pudding
1 Cup Sour Cream
Chocolate Chips to Taste

Spray and pour into Bundt Pan
Bake at 350 for 45-60 minutes.

Serve Warm with Ice Cream or Whipped Cream

Bubble & Squeak

This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan – bubbling and squeaking, whatever the reason, this simple dish is delicious and a wonderful way to “fry up” your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper.

Head of cabbage, Sliced into strips
Onion, Chopped
Leftover potatoes, veg, meat
Salt and Pepper

Melt 2 TB or more butter in large skillet. Saute onion, add cabbage. Add leftover veggies. Add more butter and salt and pepper to taste. The Potatoes really drink up the butter and need lots to boast the flavor.

Slow-Cooker Indian-Spiced Lentils
Posted By Kate @ Our Best Bites On 11.09.2012 @ 12:01 am
Indian-Spiced Slow-Cooker Lentils
Recipe lightly adapted from Weight Watchers
Ingredients: 2 cups red lentils (if you can find them…check the bulk bins or a Middle Eastern market)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired
Instructions: Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice. Weight Watchers says this makes 6 servings, but I’d say it’s closer to 8-10.
For 8 Servings:
Calories: 87.3
Fat: .6
Carbs: 15.7
Fiber: 5.7
Protein: 6.6
Weight Watcher Points: 2
Article printed from Our Best Bites: http://ourbestbites.com
URL to article: http://ourbestbites.com/2012/11/slow-cooker-indian-lentils/
(Once you have these spices on hand, you can do this more easily and less expensively)
Hawaiian Haystacks

Throw fresh or frozen chicken in a sprayed crock pot. Pour dressing on top. Cook on low throughout the day or a few hours in the afternoon on high. Can served shredded or cut up when raw in chunks and served as chunks.

Serve chicken with Rice, Chopped veggies, Chopped fruit, Chinese noodles, Cheese, Nuts—whatever suits your taste or whatever you have in the cupboard.

Aunt Holly’s Amazing Pasta Salad

Penne pasta—prepared from package instructions as much as you want, drained

Add in:
chicken leftovers
halved cherry tomatoes
sun dried Tomato in oil
red onion slices
fresh basil

Pour on Italian dressing.

Tastes great fresh or may marinate in fridge.

Baked Potato Bar

Bake Potatoes—I usually do extra to add into eggs later

Sour Cream
Any of your leftovers from the week, particularly the lentils

Pizza Casserole
(Taken from Tastes Better from Scratch Blog—Lauren Bailey Allen-PC http://tastesbetterfromscratch.com/2015/08/pizza-casserole.html )
Yield: Serves 6-8
• 4 cups penne pasta
• 1 lb ground beef
• 1/2 lb pork sausage
• 4 oz pepperoni’s
• 1/2 of a green bell pepper, chopped
• 1 small onion, chopped
• 1/2 cup freshly grated parmesan cheese
• 1 tsp oregano
• 2 cloves garlic, minced
• 1 can sliced mushrooms (optional)
• 1 can sliced olives
• 24 oz jar pizza/marina sauce
• 1-2 cups shredded mozzarella cheese

1. Cook penne pasta according to package instructions. Drain and set aside.
2. Brown ground beef and sausage in a large skillet over medium heat. Drain grease. Add cooked meat to a large mixing bowl. Add pepperonis, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives. Add noodles and pasta sauce and toss to combine. Pour mixture into a greased 9×13” pan. Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you want). Bake for at 350 degrees F. for 25-30 minutes or until cheese is golden and bubbling.

Shopping List:

2+ lb Beef Roast
3 or 4 Chicken breasts
Pepperoni or Sausage—pizza topping

5 lb Potatoes
3 Onions
1 Red Onion
Small head cabbage
10 oz Spinach (fresh or frozen)
Lemon or Lime
Cilantro Bunch
Peppers—Green & Red or yellow
Cherry Tomatoes
Fresh Basil
Sun-dried Tomatoes in oil

1 ½ C Beef broth
4 C Chicken broth
1 1/2oz envelope dry vegetable soup mix
Curry Paste
Mustard Seeds
Ground Coriander
Ground Cumin
Cayenne Pepper (Optional)

2 C Red lentils
2 box Penne Pasta
Chinese Noodles
Cashews or other nuts
Italian Dressing

Canned Goods
Mandarin Oranges
Crushed Pineapple
Mushrooms, Olives–Pizza toppings
24 oz jar pizza/marinara sauce

Baking Supplies
1 Cake mix
Cooking Oil
1 sm pkg Chocolate Instant Pudding
Chocolate Chips

Pint Sour Cream
Ice Cream
Cheese—cheddar, 2 cups Mozzarella
Feta Cheese


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