*NEW* Easy Meals Tonight Page

EXTRA!  EXTRA!  Check out my new Easy Meals Tonight page today!  EXTRA!  EXTRA! 

 

"If you're anything like me, you lead a busy, stressful life. Somedays the last thing I want to think about when I get home from work is what we are going to eat for supper. On my new Easy Meals Tonight page, I have gathered recipes that will help on those weeknights when you just don't have a lot of time to pull together dinner for your family. So check it out and while you're there, I hope that you find answers to that age old question "What's For Dinner?" Let's get cookin' and make an EASY MEAL TONIGHT!!!"

 

 

Pineapple and Mandarin Orange Jello Salad

"This recipe is so easy to put together and is a perfect addition to any potluck or family gathering.  It combines simple ingredients and only takes minutes to make.  If you like orange and pineapple, you will LOVE this recipe!"

1 large (6 ounce) package of orange flavored Jello, unprepared

1 large (16 ounce) container of cottage cheese

1 large (20 ounce) can of crushed pineapple, drained very well

2-(8.25 ounce) or 1-(15 ounce) cans of mandarin oranges, drained very well

1 (8 ounce) container of Cool Whip, thawed

 

Mix together the (dry) orange Jello and the cottage cheese.  Allow to sit for 10 minutes.  Stir in drained pineapple and mandarin oranges.  Fold in Cool Whip.  Refrigerate until serving.  Simple huh? 

Sunday Dinner Beef Pot Roast and Vegetables

"This dish is comfort food at it's ultimate!  We love to make it for Sunday dinner so that we can have leftover roast beef to use in recipes all week.  Hopefully your family will add it to your Sunday dinner menus."   

 

2-1/2 to 3 pound Beef Rump Roast

salt, pepper, onion powder and garlic powder, desired amount

2 Tablespoons of canola oil

1 medium onion, chopped

1 green pepper, chopped

1 garlic clove, minced

1 Tablespoon ketchup

1 Tablespoon Worcestershire sauce

1 (14.5 ounce) can low sodium beef broth

2-3 large Idaho potatoes, cut into chunks

2 ribs of celery, cut into chunks

2 carrots, peeled and cut into chunks

1 packet of Lipton beefy onion soup mix

1 (10-3/4 ounce) can of creamed soup (cream of chicken, mushroom or celery)

1/2 cup water

 

Preheat oven to 350 degrees.  Season roast with desired amounts of salt, pepper, onion and garlic powders.  In a dutch oven or large roasting pan that has a cover, heat canola oil on medium-high heat.  Sear roast on all sides.  Remove roast from the pan and reduce the heat to medium.  Add onion, green pepper and garlic to pan and cook until vegetables are softened.  Stir in ketchup and Worcestershire.  Return roast to the pan.  Pour beef broth over roast.  Cover and bake in 350 degree oven for 2-1/2 hours.  Remove from the oven (liquid will be very concentrated) and add potatoes, celery and carrots.  Combine onion soup mix, creamed soup and water.  Pour over roast and vegetables.  Cover and return to oven.  Bake for 1 hour or until vegetables are tender.  Serve with crusty bread to dip in gravy.

 

*TIP:  If using a larger roast, increase the total cooking time.  Just add the vegetables and soup mixture for the last hour of cooking.