Tag Archives: meal plan

Slow Cooked Pot Roast + Menu Plan {10.21.2013}

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So,  I have found a little cheat for making a slow cooked pot roast….using Campbell’s Slow Cooker Sauces. I loved the Tavern Style Pot Roast, and have the Korean BBQ flavor in the cupboard for next week.Slow Cooked Pot Roast

All you need is to place a piece of Chuck Roast, Campbell’s sauce, carrots, onions, and mushrooms. Turn on the slow cooker on low for 8 hours. Serve with potato’s and a vegetable side like broccoli. This will provide you with at least 4 servings and some meat leftovers for sandwiches.Pot Roast + Vegetables

Here is our meal plan for this week:

DAY BREAKFAST DINNER
Sunday Soft boiled egg Chicken & Spinach Indian Curry + Rice
Monday Pumpkin Bread Spinach, Mushroom, Ham Omlette
Tuesday Oatmeal + Banana Macaroni Cheese with Broccoli
Wednesday Toast + Banana + Peanut Butter Lentil + Kale soup
Thursday Pumpkin Bread Chicken Corden Bleu (light) + Broccoli + Potatoes
Friday Oatmeal + Dried Fruit Slow Cooked Beef Stew + Bread

Menu Plan {30.09.2013} + Autumn/Fall Recipes I

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With the temperatures starting to become cooler here, the fall recipes have come out this week.

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Here are some of the recipes I use on a regular basis for this time of year.

I will be adding more in the next couple of weeks, some are on the list for this week’s meal plan.

DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Pumpkin Soup
Sunday Bacon, Eggs, Hash browns Homemade Pizza
Monday Toast with sliced ham Split pea and ham soup + homemade bread
Tuesday Oatmeal + Banana Pot Roast + Vegetables
Wednesday Toast + Banana + Peanut Butter Meatball Spinach Pasta Bake
Thursday Green Vegetable Omlete Lentil + Kale soup
Friday Oatmeal + Dried Fruit Salsa chicken casserole 

Meal Plan {16.09.2013} + Bacon & Egg Pie

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One of my favorite pies is Bacon & Egg Pie, as such I am reposting the recipe, as it is on the menu this week.

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1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese

  1. Preheat oven at 375 degrees F (190 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Place the chopped onion,  bacon and frozen pies on the bottom of each pie crust.
  4. Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
  5. Sprinkle the cheese on the top
  6. Place in the oven for 30 mins or until the egg is cooked through
  7. Take them out of the oven and let stand and cool for 5 -10 mins
  8. Serve with either ketchup or a tasty tomato relish (my preference ;-) )

NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.

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DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Out for dinner
Sunday Toast + Banana+ Peanut Butter Soup
Monday Raisin Toast Toasted Sandwiches
Tuesday Berry Spirulina Smoothie Meatball + Spinach Pasta Bake
Wednesday Oatmeal + Banana + Walnuts Beef Tips + Salad
Thursday Berry + Spirulina Smoothie Chicken Stir Fry + Brown Rice
Friday Oatmeal + Dried Fruit Bacon + Egg Pie