Hectic Week Ahead

This week is starting out to be a busy one.  Last night was my treatment so I put the roast in the slow cooker before I left for work.  After my treatment I microwaved some store bought mashed potatoes and heated up some of the leftover cabbage and corn casserole.

Tonight we will eat out because we are trick or treating at the mall with Lily and April.  Tomorrow night will not be chicken casserole because I don't have any chicken to cook it with.  So we will have to have something else.  Not sure what, just yet but will figure that out. 

Thursday night we will grab a bite out because we are taking a class on Cattle Nutrition and don't have time to go home before the class.

Friday night is my normal grocery shopping night, but I may try to get that done earlier in the week so I can get some other things done Friday night.

Saturday we will begin painting the kitchen the go to Lily's birthday party at Chuck E Cheese.

Hopefully next week will be a little slower with more time spent at home working to get things ready for Daniel & Larissa's visit and the family Thanksgiving dinner we are having the Sunday before Thanksgiving. 

Here is my recipe for the Roast Beef and gravy we had last night:

1 Chuck roast
1 can cream of mushroom soup
1 can cream of chicken soup
1 can beef broth
1 packet Au Jus mix
1 packet brown gravy mix
1 packet onion soup mix (or raw onions0
Salt & garlic pepper,

Rinse roast, add salt & garlic pepper to taste.  Place in slow cooker.  Mix remaining ingredients together with 1 soup can of water. Stir until blended. Pour over roast and cook on low for 8 hours.  I usually strain the gravy before serving. This makes a really nice brown gravy.


Enjoy!
Mae

Slow Cooker Salisbury Steak and Menu

Last night's dinner was another new recipe (2nd for the month of October) the Slow Cooker Salisbury Steak.  We weren't impressed.  There didn't seem to be very much flavor and the texture of the meat was a little mushy.  Here is the recipe and what I actually did:

2 pounds lean ground beef (I used 1.5 pounds)
1 envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk (I used a little less since I wasn't using as much ground beef)
1/4 cup all-purpose flour (I really didn't measure)
2 tablespoons vegetable oil (I didn't measure)

2 (10.75 ounce) cans condensed cream of chicken soup (I used 1 cream of chicken and 1 cream of mushroom) 

1 (1 ounce) packet dry au jus mix

3/4 cup water

I also added some dried onions to the gravy mix 

Directions

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties (I only had 6 patties).
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. I browned the patties the night before and put them in the fridge til the next morning.  Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.        

I didn't feel as if it was going to have much flavor without some onions so I added the dried onions.  The flavor wasn't bad and if it had been just that I would keep experimenting with this recipe but we just really did not like the texture.

Here is my menu for the next week:

Wednesday: Slow cooker chicken, mashed potatoes, green beans

Thursday: Pork chops, stove top Mac & Cheese, pork & beans

Friday: Out

Saturday: Family birthday party I have to make Corn Casserole and Apple Dumplings

Sunday: Loaded Baked Potato Soup

Monday: Pot roast

Tuesday: Out trick or treating with April & Lily

 

This week doesn't really have any new recipes but this apple dumpling recipe is YUMMMMMMMYYYYYY.

 

Have a great day!

Mae