I always seem to get more things done when the weather is good outside. Something about sitting in a nice clean house with the windows open and drinking a glass of ice tea just makes me happy :)
Menu Monday
Monday-Bacon wrapped chicken, potato salad, corn and salad
Tuesday- French dips and waffle fries
Slow Cooker French Dip Sandwiches
approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Wednesday- Leftovers for the hubs,kidgit night for myself and Isabella
Thursday- Sour cream noodle bake, broccoli and garlic toast
- 1.25lb ground chuck
- 15oz tomato sauce
- 1/2 t. salt
- freshly ground black pepper
- 8oz egg noodles
- 1/2 c. sour cream
- 1 1/4 c. small curd cottage cheese
- 1/2 c. sliced green onions (less to taste)
- 1 c. grated sharp cheddar
{1} Brown meat in large skillet. Drain and add tomato sauce, 1/2 t. salt and plenty ground pepper. Stir and simmer while preparing other ingredients.
{2} Cook egg noodles to al dente. Drain and set aside.
{3} Combine sour cream, cottage cheese, and plenty fresh ground pepper in a medium bowl. Stir in noodles and green onion. (I totally forgot the green onions at the store, so I just added some chopped yellow onion to my meat while cooking. I'll try it with the green next time though.)
{4} To assemble - spread half of noodles in to a baking dish. Top with half of meat mixture, then half of cheese. Repeat each layer once, ending with a final layer of cheese. (So - noodles, meat, cheese, noodles, meat, cheese.)
{5} Bake for 20 minutes at 350, or until cheese is melted.
Friday-Dinner at G's, I am making dessert
Saturday- Leftovers
Sunday-Braizilian chicken stroganoff
Have a great week!!!
