Week 3 Meals

wheat cattle

My rancher and I had a great weekend out of town for a meeting and looking at cattle, but another busy week awaits.  From school plays to fence building, the chaos seems to never stop.  Two easy crock pot meals, some revamped leftovers, and an easy taco skillet is in store to provide healthy, hot meals in a flash to bring the family together at the end of the day.

Monday:  Pork Roast with Broccoli Salad

My love affair with shredded meat continues this week, but in the form of a pork roast.  This roast makes a lot of meat, so there will be plenty for revamped leftovers later in the week.  Add a little broccoli salad for a complete meal!

Pork Roast

  • Pork Roast – 3-6lbs
  • 1/4 Cup Worcestershire sauce
  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup unsalted beef broth
  • 2 tbsp honey or sugar
  • 2 tbsp apple cider vinegar
  • juice of a lemon
  • 1 tsp mustard
  • 4 cloves garlic, diced
  • onion, chopped
  • pepper, to taste

Place onion in the bottom of a crock pot.  sprinkle the roast with pepper and place on top of the onion. In a small bowl mix together remaining ingredients and pour over the pork.  Cook on low for 8-10 hours or high for 4-6.  When the meat is done shred with 2 forks and add some of the cooking liquid to the meat. (I like to just put the shredded meat back in the crock pot and simmer while the broccoli salad cools.)

the original pork roast recipe

  • This makes great sandwiches for lunch during the week.  Just add a little BBQ sauce on some deli rolls.
  • Reserve about 8 oz of the meat to put in the freezer for a later recipe.
  • For a little added flavor marinate the meat for 3-4 hours before cooking.

Broccoli Salad

  • Bag of broccoli florets
  • 1/2 cup carrots, shredded
  • 1/4 cup sunflower seeds
  • 2-3 green onions, chopped
  • 1/4 balsamic vinaigrette dressing

Mix all ingredients together and chill for 30 minutes.

*Remember you pay for convenience,  so if you are looking to save money go with 2 broccoli heads and shred your own carrots.

Tuesday:  Cheese Taco Skillet and Mexican Rice

I love any recipe that has a Mexican flare to it and hides the vegetables so my kids don’t know they are eating vegetables (the baby is a very picky eater).  This recipe has both of those characteristics!  I made this recipe from Sweet C’s Designs without any of my own alterations which rarely happens!

  • 1 lb ground meat
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1 tsp extra virgin olive oil
  • salt, pepper, and garlic powder to taste
  • 1 can diced tomatoes with green chilies, drained
  • 1 package of taco seasoning
  • 3 cups of spinach, roughly chopped
  • 1 1/2 cups shredded Mexican cheese

Heat olive oil in a skillet.  Add bell peppers and onion.  Cook until tender.  Add ground meat and season with salt, pepper, and garlic powder.  Cook until meat is done(160 degrees).  Add canned tomatoes,taco seasoning and enough water to have the taco seasoning coat the meat.  Add spinach and let fully wilt.  Mix well.  Cover with cheese and let fully melt.

The Sweet C’s Design original recipe

I bought a package of Mexican rice to serve with this for the kids and my rancher.  I cooked according to package directions, but I added 1/4 to 1/2 cup of frozen peas and carrots to the rice to sneak some more vegetables for the kids.  For myself, I served over a little lettuce and drizzled with a little of my favorite dressing since I didn’t want the carbs from the rice.

Wednesday:  Crock Pot Bistro Chicken with Almond Green Beans

This herb- filled chicken may be as close to France as I may ever be, and that is okay with me.  My rancher and kids at the dinner table is French enough for me.

Crock pot Bistro Chicken

  • 1 onion, diced
  • 4 garlic cloves, peeled and minced
  • 1 Tbsp butter
  • 2-3 boneless skinless chicken breast
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 1/2 lemon sliced
  • 1/4 tsp paprika
  • 1 cup unsalted chicken broth
  • salt and pepper to taste

In a skillet melt the butter.  Then add the chopped onion and garlic.  Saute until soft and tender, about 3-5 minutes.  Add cooked onions and garlic to the crock pot.

Sprinkle the chicken with paprika, salt, and pepper then place on top of the onions.  Add the chicken broth, then the herbs and lemon slices on the top of the chicken.  Cover and cook on high for 2-3 hours or low for 4-5 hours.  When ready to serve, cut into chunks.

the original recipe

Almond Roasted Green Beans

I actually followed this recipe step by step from the Emily Bites blog, twice in one week, and the link is included below.  This is one of my favorite new ways to fix green beans.  And of course, I am all about convenience;  I just bought the green beans in the produce department already trimmed!

  • 12 oz raw green beans, ends trimmed
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper to taste
  • 2 garlic cloves, minced
  • 2 tablespoons sliced almonds
  1. Preheat the oven to 425 degrees.
  2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.
  3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.

Emily Bites link for green beans

Thursday:  Dance Night!

Friday:  Asian Lettuce Wraps

Today is the day for revamped leftovers. I normally make this with a beef roast, but since I did pork this week with the same flavors that I cook the beef, the pork will just have to do. After all the school activities, dance, house cleaning, and fence building this week has had in store, something that requires NO COOKING and just a little prep work is going to be amazing!

  • green leaf lettuce
  • shredded pork
  • shredded carrots
  • broccoli slaw
  • soy sauce or Asian style salad dressing

Warm the pork in your preferred method.  On the lettuce leaves, layer the pork, coleslaw, and shredded carrots.  Drizzle with soy sauce or dressing.

  • I like to buy my lettuce already prepared.  I love my convenience products.  You can find the lettuce leaves the heads of lettuce in the produce department.
  • I usually have a sesame ginger dressing on hand, but if you don’t want to invest, the soy sauce works great.
  • Usually this works best to eat like a taco.

This week I did my part in getting some of the other sources of protein off the market to make more beef available for the masses.  Sometimes you just have to take one for the team! Quick and easy flavorful meals, even if they aren’t beef, still bring the family together for the laughter and joy at the end of busy days. So, ring the dinner bell, grab the family, and pull up a chair.  It’s time for dinner!







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