4.26.2010

Dinner Menu/Recipes this Week.

It's Whats for Dinner this Week
Week of April 26th- May 2nd
Monday- Corn Chowder in Bread Bowls from Our Best Bites. 
The Mr. will load up on the bacon, I'll go without. 

Wednesday- Thai Lettuce Wraps from Sister's Cafe
ThursdayPanini Wrap from The Peppered Pantry.
 
Friday- Homemade Pizza - I think we'll try this. It looks pretty tasty from How Sweet It Is
Sat- Leftovers

Sunday- Pot Roast/Potatoes/Carrots 
Ingredients:
1 Beef Chuck Pot Roast (about 2 1/2 pounds)
Salt and Pepper TT
3 medium baking potatoes
2 large carrots, cut into 2 inch pieces
2 large celery stalks, cut into 2 inch sticks
1 medium onion, sliced
2 bay leaves
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 cup low sodium beef broth

Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and pepper.
Scrub potatoes. Cut potatoes into quarters. Cut carrots, celery, and onion. Place potatoes, carrots, celery, onion, and bay leaves in crock pot. Sprinkle rosemary and thyme over vegetables.
Arrange beef over vegetables in crock pot.
Pour broth over beef.
Cover and cook on low heat for 8 1/2-9 hours or on high for ~4 hours or until beef is fork tender.
Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from crock pot if desired.
makes 8-10 servings.

Click here and here for previous weeks menu ideas and recipes.

1 comment:

  1. Love your recipes for this week! I also noticed How Sweet It Is...and her pizza. Yum!

    ReplyDelete