Week 4 Meals

horseWow!  Where has the time gone?!  I can’t believe that this is the fourth week.  And what a week it will be.  Assuming the weather cooperates, my rancher, the kids, and I are going to start exercising horses to prepare their wintered bodies for spring shipping.  Sounds like the activities in my household, and of course another week of delicious, easy, and healthy meals will help with the household part of that activity with a traditional pot roast in the crock pot with revamped left overs, a roasted pepper “tostado” with pork(remember that pork I told you to freeze?!), and an Italian crockpot zucchini and chicken.

Monday:  Crock Pot Roast with Carrots and Green Beans

Just because we are trying to eat a little healthier doesn’t mean that some of my traditional favorites have to be avoided.  I love pot roast!(I think part of it goes back to my shredded meat love!)  I love the memories of pot roast.  When my dad was on the road a lot when I was growing up, pot roast was usually one of the things he would request upon his return; the family gathered around the table catching up from his absence.  What is not to love?

Crock Pot Roast

  • chuck roast
  • onion, sliced
  • 3-4 garlic cloves, minced
  • 2 springs of thyme
  • 1 cup of unsalted beef broth
  • salt and pepper to taste
  • 3 carrots, peeled and cut into about 2 inch pieces

Sprinkle the roast with salt and pepper.  Place the onion in the bottom of the crock pot.  Place the roast on the top with the garlic and thyme.  Pour in the beef broth.  Cook on high for 4-6 hours or low for 8-10.

With about an hour and a half left to cook, I like to dump the carrots in the roast.  Cook the carrots until tender.  (If cooking on high it will take less time.)

Green Beans

  • 16 oz bag frozen green beans
  • 4 cups of unsalted chicken broth
  • salt and pepper to taste

Pour all ingredients in a pot.  Bring to a boil, then reduce heat and cook until desired tenderness is reached.

*Save leftover pot roast and green beans for a recipe later in the week; just drain the liquid off the green beans before storing in the refrigerator.

*If you have a favorite way to cook your roast and green beans, use it.  This is just a meal planning web site!

*For the green beans, you could use water and bullion cubes instead.  For a little added flavor, you could add some bacon and onions, but I was trying to keep it a little healthier!

Tuesday:  Roasted Pepper “Tostados” with Mexican Zucchinipork

This was a nice twist for a lower carb count.  Using the pork from last week really simplified this meal.  To make it easier, use canned whole green chilies. In this case, I roasted my own to avoid the “pickled” flavor.  I went ahead and made the kids one of these, but they ended up just picking the meat off the pepper.  Anything with a visible pepper is instantly deemed too hot with them, but it was worth the try.  My rancher and I loved this!

Roasted Pepper “Tostados”

  • 4 Anaheim peppers, roasted
  • cooked Pork
  • 1/4 cup of corn
  • 1 tsp cumin
  • pepper jack cheese, sliced

Preheat oven to 350 degrees.  Take the roasted pepper, cut off the top, slice open, and remove the seeds.  Lay the pepper on a cookie sheet lined with foil (for easy clean up) with the outside of the pepper on the foil.

In a skillet, heat up the pork.  Add the corn and cumin.  Heat for 5-10 minutes.  Place pork mixture on the peppers and top with pepper jack cheese.  Place in the oven and cook until the cheese is melted.

*Eliminate the corn for a true low carb meal.

Here is a link if you need to know how to roast peppers.

Mexican Zucchini

  • 1 Tbsp of olive oil
  • 2 small zucchini, quartered and cut into 1″ pieces
  • 1 Roma tomato, diced, seeds removed
  • 1 garlic clove, minced
  • salt and pepper to taste
  • juice of half of a lime

Heat oil in a skillet.  Add zucchini and cook for about 10 minutes, until tender.  Add tomatoes and garlic and cook for another 2-3 minutes.  Add salt, pepper, and lime juice.

Wednesday: Crock Pot Italian Zucchini and Chicken with Pastachicken

This was a great easy recipe that was not only in the crock pot, but hid the veggies!  It was a perfect recipe, especially for chicken!

  • 1 1/2 lbs of boneless skinless chicken breast, cut into cubes
  • 1 onion, diced
  • 1 large or 2 small zucchini, diced
  • 1 green pepper
  • 1/2 tsp onion powder
  • 1/2 tbsp Italian seasoning
  • 1 1/2 cup pasta sauce
  • 1 cup mozzarella cheese

Combine all the ingredients in the crock pot.  Stir together.  Cover and cook on high for 3-4 hours or low for 6-8 hours.  During the last 30 minutes, top with cheese and allow to melt.

**I made some pasta for the kids, and for myself I steamed some broccoli slaw for pasta.  If you wish, add a salad but I used this as a complete meal.

Thursday:  Dance Night!!

Friday:  Philly Cheesesteak Bell Peppers with Sauted Green Beans

pepper
I think asparagus is in the picture, not green beans.  OOPS!

Tonight is the night for revamped leftovers, and this time we are revamping the veggie too.  Who doesn’t love complete and total simplicity, especially on a Friday when you are drained from the week.

Philly Cheesesteak Bell Peppers

  • 2 red bell pepper
  • leftover pot roast, shredded
  • onion, sliced
  • 1/2 tbsp olive oil
  • Provolone cheese slices

Preheat oven to 350 degrees.  In a skillet, heat olive oil.  Add onion and cook until tender and translucent.  Meanwhile, cut the bell peppers in half and remove the tops, seeds, and ribs.  Place the pepper in a baking dish with a little water in the bottom to steam the peppers and make tender.  After the onions are done place in the bottom of the pepper, then add meat, and top with cheese.  Cover the dish with foil and cook for about 30- 40  minutes.

Sauted Green Beans

  • 1 tsp olive oil
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • zest of a lemon

In a skillet (I would use the same skillet I cooked the onions into avoid washing another pan), heat olive oil.  Add garlic and cook for 1 minute.  Add grean beans and lemon zest. Saute until warm.

I don’t know who said healthy food had to be dull and boring, but they were wrong.  With a family that is just as flavorful as the food, especially when horseback, boring is not a word that is used very often around.  Life is better when seen through the ears of a horse during the day and gathered with the family at night.  So, gather your family, ring the dinner bell, and pull up a chair.  It’s time for dinner!

 

 

 

 

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