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Pouring gravy on slow Cooker Beef Pot roast

Slow Cooker Pot Roast


  • Author: RebeccaBlackwell
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 6-8 servings

Description

After dinner reserve leftover pot roast AND the leftover cooking liquid. You’ll use both in Leftover Pot Roast Soup on Day #5.

This recipe was modified for this week’s meal plan. Click here for the original Slow Cooker Pot Roast Recipe.


Ingredients

  • 47 lbs beef chuck roast, depending on how many people you’re serving and how many leftovers you want
  • 1/4 cup butter
  • 1-oz packet dry ranch dressing mix
  • 1-oz packet dry onion soup mix
  • 25-oz jar mild pepperoncinis
  • salt and pepper

Instructions

  1. Place the meat in a slow cooker.
  2. In a small bowl, melt the butter in the microwave. Stir in ranch dressing mix and drizzle over the beef roast. Sprinkle the onion soup mix over the meat, then pour the jar of pepperonicinis, liquid and all, over the meat. Sprinkle with salt and pepper.
  3. Cover with the lid and cook on low for about 8 hours, at which point the meat should be fall-apart tender.
  4. Remove the pot roast and pepperoncinis to a platter. Serve with the liquid from the pot as is, or pour the liquid into a sauce pan and let it simmer over medium-high heat for about 15 minutes to thicken it slightly.

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Simple, perfect oven roasted potatoes.

Roasted Potatoes


  • Author: RebeccaBlackwell
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Description

Reserve the leftover potatoes for Leftover Pot Roast Soup on Day #5.

*This recipe is modified for this week’s meal plan. Click here for the original Roast Potato Recipe


Ingredients

  • 5 lbs potatoes – I like to use Yukon Gold, but red potatoes or russet potatoes will also work
  • 1/2 cup extra virgin olive oil
  • Two 1-oz packet dry onion soup mix
  • salt and pepper

Instructions

  1. Preheat your oven to 425 degrees.
  2. Peel potatoes and cut into 2-inch chunks. Lay the potatoes in an even layer across a rimmed baking sheet. Add enough water to the baking sheet to cover the surface completely, coming up the sides about 1/4 of an inch – about 2 cups.
  3. Cover the pan tightly with 2 layers of aluminum foil, crimping the foil tightly along the edges of the pan to seal the potatoes in.
  4. Bake for 20 minutes. Remove from the oven and allow to cool, still covered, for about 5 minutes. Turn the oven up to 500 degrees.
  5. Use tongs to carefully peel back one corner of the foil, just enough to be able to pour the water from the pan. Be careful of the steam – it will be very hot.
  6. Tip the pan over your sink to pour out the water, keeping the potatoes in the pan.
  7. Remove the foil from the pan. Drizzle the olive oil over the potatoes and gently toss with a spoon to coat. Sprinkle the potatoes with the onion soup mix, salt and pepper.
  8. Roast for 20-25 minutes, until deeply browned and crisp, and the edges are sizzling in the hot oil.

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Microwave green beans with bacon

Microwave Green Beans with Bacon


  • Author: RebeccaBlackwell
  • Total Time: 20 minutes

Description

Reserve 1 cup leftover beans for Vegetable Rice Pilaf on Day #2. Save any additional leftover beans for Leftover Pot Roast Soup on Day #5.

This recipe has been modified for this week’s meal plan. Click here for the original Green Beans and Bacon recipe.


Ingredients

  • 810 slices thick cut bacon, chopped into 1-inch pieces.
  • 24 oz (2 lb) cut green beans, fresh or frozen (if fresh, trim both ends of beans and cut into pieces about 1-inch long)
  • 1 tbsp butter
  • Salt and pepper

Instructions

  1. Heat a skillet over medium-high heat until a tiny bit of water dropped in the pan sizzles. Add the bacon and sauté, stirring often, until crisp. Remove to a plate covered with a couple of paper towels to drain.
  2. Add the beans to a microwave safe bowl. If using fresh green beans, add 1/4 cup water. (There’s no need for water if using frozen green beans.) Top with the pat of butter.
  3. Cover the bowl loosely with plastic wrap and microwave on high for 5 minutes, stopping to stir the beans halfway through. Remover the bowl from the microwave and carefully peel back the plastic wrap, being cautious of the hot steam. Taste one of the beans. If it is tender-crisp, or cooked to the consistency you like it, then proceed. If not, return the beans to the microwave and cook in 1-minute increments until done.
  4. Drain excess water from the pan and sprinkle the beans with salt, pepper. Top with the bacon. Toss with a spoon and serve.

2 Fool Proof Methods for How to Roast Chicken

 

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A whole buttermilk marinated roast chicken


  • Author: RebeccaBlackwell
  • Prep Time: 5-10 minutes (plus time to soak in buttermilk if using method #2)
  • Cook Time: 60-90 minutes
  • Total Time: 90 minutes
  • Yield: 1 roast chicken (4 servings)

Description

Two genius methods, from two of the most acclaimed chefs, for how to make the most tender, juicy, richly flavorful Roast Chicken. Both methods require minimal prep time (5-10 minutes) and only 3 ingredients, including the chicken.

For more information about both of these methods for roasting chicken as well as information about trussing and salting chicken in preparation for roasting, please see this post: 2 Fool Proof Methods for Perfect Roast Chicken.


Ingredients

Method #1: Simple Roast Chicken

(*Modified from Bouchon, by Thomas Keller)

  • One 34 pound chicken
  • Kosher salt and ground black pepper

Method #2: Buttermilk Marinated Roast Chicken

(*Modified from Salt, Fat, Acid, Heat, by Samin Nosrat)

  • One 34 pound chicken
  • Kosher salt
  • 2 cups buttermilk

Instructions

Method #1:

  1. Preheat your oven to 450 degrees.
  2. Rinse a 3-4 pound chicken and dry thoroughly with paper towels. It’s important to get the chicken as dry as possible if you want that lovely crisp skin. Too much moisture in the oven will cause the chicken to steam, and you’ll end up with soft, slightly soggy skin.
  3. Pour some kosher salt and ground black pepper into the cavity of the chicken and place in a baking dish. Sprinkle a generous amount of kosher salt over the outside of the chicken, then sprinkle with pepper. Rain the salt over the bird so the skin is uniformly covered.
  4. Put the chicken in the oven and let it roast until an instant read thermometer stuck into the thickest part of the thigh registers 165 degrees, about 50-80 minutes (more if your chicken is large or if you’re roasting more than one at a time).
  5. Remove from the oven, baste with the pan juices, and let it rest for 15 minutes on a cutting board.
  6. Carve and serve.

Method #2: Buttermilk Marinated Roast Chicken

  1. One to two days before you plan to roast your chicken, sprinkle a 3-4 pound chicken with a generous amount of salt and let it sit at room temperature for 30 minutes.
  2. Put the chicken in a zip-top bag. Stir 2 tablespoons of kosher salt into 2 cups of buttermilk and then pour the buttermilk over the chicken. Seal the bag and smush it around in there to coat it all over with the buttermilk. (You might want to put it in a second bag at this point just in case the first bag springs a leak.) Put the chicken in the refrigerator.
  3. If you think about it, turn the chicken over every now and then to even out the marinading process. If you forget to do this, don’t worry about it. It doesn’t make enough of a difference to stress about it.
  4. An hour before you want to cook your chicken, remove it from the refrigerator and let it rest on the countertop (still in the bag) for an hour. Heat the oven to 425 degrees (F). Remove the chicken from the bag, shaking of excess buttermilk as you do, and put it into a roasting pan.
  5. Roast the chicken for 20 minutes, then reduce the oven temperature to 400 degrees (F) and cook for another 40-60 minutes (depending on the size of your bird), until the chicken is nicely browned all over and an instant read thermometer stuck into the thickest part of the thigh registers 165 degrees.
  6. Remove the chicken from the oven and let it rest for 10 minutes. Then carve and serve.

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Easy vegetable rice pilaf with bacon.

Vegetable Rice Pilaf with Bacon


  • Author: RebeccaBlackwell
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 cup Microwave Green Beans with Bacon
  • 1 cup sautéed veggies
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp ground thyme
  • 1 cup long grain rice, uncooked
  • 2 cups chicken broth or water
  • 1 tsp each salt and pepper
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dry roasted almonds (optional)

Instructions

  1. Heat oil and butter in a large saucepan over medium-high heat until butter is melted and the oil is shimmering. Add diced onion and cook, stirring frequently, until the onion is soft and beginning to brown. Stir in the garlic and thyme; cook, stirring constantly for 1 minute longer.
  2. Stir in the rice and cook, stirring constantly, for 2-3 minutes to toast the rice. Stir in chicken broth, and salt and pepper. Bring to a boil, then cover, turn down the heat to low, and allow to simmer gently for about 20 minutes. Pull off the lid and taste the rice for doneness. If still slightly crunchy, keep cooking for a few minutes longer.
  3. If the green beans or sautéed veggies are in long pieces, chop into small 1/2-inch pieces. Add green beans and bacon and sautéed vegetables to the pot and stir to combine. Remove from the heat, cover the pot and allow to sit for 5 minutes to heat the vegetables through.
  4. Taste for seasoning and add more salt and pepper if desired. Top with chopped parsley and serve with chopped almonds, if desired.

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Cuban Chicken and Rice

Cuban Chicken and Rice


  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

Use some of the homemade chicken broth you made earlier in the week for this simple one-pot meal.

This recipe was adapted to fit this week’s meal plan. Click here for the original Cuban Chicken and Rice Recipe.


Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 lb thick cut bacon (about 67 slices), cut into 1-inch pieces
  • 1 medium or large yellow onion, peeled and diced
  • 1 red (or any color) bell pepper, seeded and diced
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/81/4 tsp cayenne pepper (depending on how spicy you like your food)
  • 1 cup long grain rice
  • 3 cups chicken broth
  • 1 tbsp tomato paste
  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 cups (15 oz) black beans, drained (see note)
  • 1 cup frozen peas
  • 1/2 cup chopped cilantro

Instructions

  1. Heat oil in a large heavy bottomed sauce pan or dutch oven over medium-high heat. Add the bacon and cook, stirring often, until the bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate.
  2. Remove all but 2 tbsp of fat from the pan and return the pan to the burner. Turn the burner down to medium heat. Add the diced onion and bell pepper, and cook until the vegetables are soft and the onion is translucent, about 5 minutes. Add the minced garlic, cumin, oregano, salt, black pepper, cayenne pepper, and rice, and cook stirring constantly for 2 minutes longer to toast the rice.
  3. Pour the broth into the pan and whisk in the tomato paste. Add the bacon back into the pan, then add the chicken thighs, nestling them down into the broth. Turn the burner to high and bring to a boil. Cover, turn the burner down to low, and let simmer until the rice is tender and the chicken is cooked through, about 15-20 minutes.
  4. Stir in the beans and frozen peas. Cover the pot and remove it from the heat. Let sit covered for 5 minutes to cook the peas and warm the beans.
  5. Taste, and adjust seasoning. Sprinkle with cilantro and serve.

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Taking a bite of Vegetarian Spaghetti Carbonara

Vegetarian Spaghetti Carbonara


  • Author: RebeccaBlackwell
  • Total Time: 35 Minutes
  • Yield: 4 servings

Description

This recipe was modified to fit this weeks meal plan. Click here for the original Vegetarian Spaghetti Carbonara Recipe.


Ingredients

  • 10 oz dried spaghetti noodles (see note)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped shallot
  • 1/21 1/2 tsp crushed red pepper flakes (depending on how much heat you prefer)
  • 8 oz portabella mushrooms – chopped if large, sliced if using baby portabellas
  • 2 tsp minced garlic
  • 4 large eggs + 1 large egg yolk
  • 7 oz smoked mozzarella cheese, grated
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 5 oz grated parmesan cheese
  • 1/2 cup chopped parsley

Instructions

  1. Fill a large saucepan with water, set it over high heat and bring the water to a boil. Add about 1 tablespoon of salt. Add the pasta and cook according to the package directions. Drain, reserving 1/2 cup of the pasta’s cooking water.
  2. Pour the olive oil into a large skillet or saucepan and set over medium heat. Add the chopped shallot and crushed red pepper flakes and cook, stirring constantly, for 2 minutes, until the shallots are just beginning to brown. Add the mushrooms and garlic and cook, stirring frequently, until the mushrooms are a deep brown. Add the cooked pasta to the pan and toss to combine. Remove from the heat.
  3. In a medium size bowl, whisk the eggs and egg yolk with the smoked mozzarella to combine. Slowly whisk in the reserved pasta cooking water.
  4. Set the pan with the pasta back on the burner, with the heat set to medium-low. Pour in the egg and cheese mixture, stirring constantly to melt the cheese and cook the eggs. Stir in the grated parmesan and cook, stirring constantly until melted.
  5. Remove from the heat, sprinkle with chopped parsley, and serve.

Notes

Homemade fresh pasta is also delicious in this dish. If you’ve never made homemade pasta but want to try your hand at it, here’s a pasta making picture tutorial that will take you through the process, step-by-step.

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Leftover Pot Roast Soup

Leftover Pot Roast Soup


  • Author: RebeccaBlackwell
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

Use leftover pot roast and the reserved pot roast liquid, roasted potatoes, green beans with bacon, sautéed veggies, and chicken broth to make this warm and comforting soup in a flash.

This recipe has been modified to fit this week’s meal plan. Click here for the original Leftover Pot Roast Soup Recipe


Ingredients

  • 1 tbsp vegetable or extra virgin olive oil
  • 1 large yellow onion, peeled and diced
  • 2 tsp minced garlic
  • 2 tsp dried herbs (such as thyme, oregano, rosemary, or Italian seasoning)
  • A dash or two of cayenne, crushed red pepper flakes, or chili powder (optional)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp granulated sugar
  • One 15-oz can diced tomatoes
  • A couple dashes of Worcestershire sauce (optional)
  • 45 cups beef, chicken, or vegetable broth – OR – reserved pot roast cooking liquid (fat removed after chilling) – OR – a combination of both
  • 23 cups of cooked vegetables, cut into bite size pieces
  • 23 cups of roasted potatoes (or more vegetables)
  • 23 cups leftover pot roast, cut or shredded into bite size pieces

Instructions

  1. Pour oil into a large heavy bottom saucepan or dutch oven and set over medium heat. When the oil is hot, add diced onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, dried herbs, salt, pepper, and sugar and cook 1 minute longer.
  2. Add the tomatoes, Worcestershire sauce, and broth or pot roast cooking liquid to the pan. Turn the heat to high and bring to a boil. Let simmer for 5-10 minutes.
  3. Add vegetables, potatoes, and pot roast and cook just long enough to heat through. Taste and add more salt and pepper if desired.
  4. Serve with croutons, if desired.