Those cabbage rolls I was going to make last week? Too ambitious for a weeknight. I ditched the plan and made grilled cheese sandwiches instead. The Hub made the cabbage rolls on Saturday (along with a Polish apple cake…mmm…) and they were worth the effort. (His effort, that is. My efforts on Saturday involved a paintbrush.) There was enough left for another full dinner, so I packed them into the freezer for another week.
This week we included one slow cooker meal (pot roast) and one meal created from leftovers (ragout made from leftover roast). Wednesday is the most complicated meal, but I’ll cook the barley in the morning. If you’re not home during the day, you could cook it the night before–it takes about an hour.
Monday: Sesame noodles, potstickers and edamame
Tuesday: Pot roast (slow cooker), mashed potatoes, broccoli
Wednesday: Chicken breasts with bay leaves, barley with carrots & scallions (Cook This Now), roasted brussels sprouts
Thursday: Beef ragout on pasta, salad
Friday: Pizza Night
Last week on Home Baked
Getting organized for homework and music practice
What are you cooking this week? Share a meal in the comments!
What cut of meat do you use for your pot roast? What spices and liquid do you use?
Jill–Usually chuck roast. Dust the roast with flour, salt and pepper, and brown in a skillet on all sides. Transfer to slow cooker; add chunks of onion, carrots, celery, smashed garlic cloves. I might add a little thyme or some Italian seasoning. Deglaze the hot skillet with a splash of red wine (or broth), scrape up all the brown bits, and pour the liquid over the roast. 8 hrs. on low. 🙂
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