I don't know about most of you, but for the last year or maybe more, our dinners had much to be desired. Most nights I had absolutely no plan at. all. The kids would ask me what was for dinner and my answer six days a week was "Whatever." Sundays were the days I actually had a plan.
But that all changed when I came across this website. Most of the posts are by a wonderful girl that I knew back in my college days, Nancy Griffin. I don't think I ever told her but I looked up to her. She was just so positive and cared so much for people. Anyway, I don't know how I came across her blog but I did and it has been so fun to "reconnect" with her. I love all of the ideas that she has.
Anyway, she had an INCREDIBLE weekly menu plan and it has completely changed my life. No longer do I answer "Whatever". It is awesome! It's simply having a "theme" each night. I know that's not a new idea, but it was the themes she suggested that have really worked for our family. You can read about it here.
But generally this is what we do:
- Sunday: Crock-pot
- Monday: Comfort food
- Tuesday: Taco Tuesday
- Wednesday: Quick meal
- Thursday: Breakfast for dinner
- Friday: Pizza night
- Saturday: Healthy/Asian/Fish (Maybe we will experiment with having fish ;) )
We have tried some yummy recipes lately. Here are a couple:
French Dip SandwichesOur Best Bites (ourbestbites.com)
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.
Slow Cooker Chile Verde Pork Roast (sixsistersstuff.com)
Ingredients:
2-3 lb. pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped*
1 jalapeno, seeded and chopped (optional- I usually don't add this because of my kids)
1 (16 oz) jar green salsa
1 (4 oz) can green chilis
1 (14 oz) can diced tomatoes
1 tsp cumin
2-3 lb. pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped*
1 jalapeno, seeded and chopped (optional- I usually don't add this because of my kids)
1 (16 oz) jar green salsa
1 (4 oz) can green chilis
1 (14 oz) can diced tomatoes
1 tsp cumin
*These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!
Directions:
Spray your slow cooker with non-stick cooking spray. Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast). Cook on low for 8-10 hours. Once finished, shred the roast with two forks (it will literally fall apart). Serve on flour tortillas for tacos and add desired toppings.
Spray your slow cooker with non-stick cooking spray. Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast). Cook on low for 8-10 hours. Once finished, shred the roast with two forks (it will literally fall apart). Serve on flour tortillas for tacos and add desired toppings.
Our favorite toppings:
Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos
Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos
And I guess my Mormon heritage is really coming out lately because it seems I can't have a Sunday dinner without some kind of jello something. This was a hit this Sunday...
Orange Fluff Jello Salad Recipe: (sixsistersstuff.com)
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces) (I actually used instant and it turned out fine.)
1 large package orange jell-o (6 ounces) (I used the 3 oz because that was all I had.)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 large package orange jell-o (6 ounces) (I used the 3 oz because that was all I had.)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
(Note: I didn't add the pineapple, marshmallows or bananas because I didn't have pineapple or marshmallows and the bananas weren't ripe enough. We all thought it was really good without.)
So maybe try these with your family or the menu planning. I'm telling you it has been a lifesaver!!
We've tried both of these main dish recipes and my family likes them too!
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