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Saturday, August 24, 2013

Menu plan for weekend of Sept. 6th-8th

Given this weekend goes according, and the girls are here Friday, this is the menu I have set, however, with 1 slight change. I don't have any sweet potatoes, so will be using some Russet potatoes instead. I do have to purchase a few things on this list that I ran out of already since my last shopping day, but, it won't be that much. I'm still averaging $20-40 per weekend for 3 meals., still not bad at all.

Friday, Sept 6th
Slow Cooker Beef Stroganoff

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)
1 md. yellow onion, diced
1 t. salt
1/4 t. black pepper
1 1/2 c. beef broth or stock
1 T. Worcestershire sauce
1 T. ketchup
1/4 t. garlic salt
1/3 c. all-purpose flour
6-7 T. water
8 oz. mushrooms, sliced (optional)
1/2 c. sour cream

Place the beef, onion, salt, and pepper in a slow cooker. Stir to combine. In a small bowl, whisk together the beef broth, Worcestershire sauce, ketchup, and garlic salt. Pour the broth mixture into the slow cooker. Put the lid on the cooker and cook on low for 7 to 9 hours or on high for 4 to 5 hours. In a small bowl, combine the flour and water and whisk to combine. The mixture should be thick but still be able to be poured. (Add extra water, 1 tablespoon at a time, if necessary, to achieve the proper consistency.) Pour the flour mixture into the slow cooker and whisk to combine. Add the mushrooms and stir to combine. Cook on high for 30 minutes. Stir in the sour cream just before serving.

Serves 6.

Saturday, Sept. 7th
  I have to figure out something for this date, as I'm out of chicken breasts & can't do what I wanted to do originally...

Sunday, Sept 8th
Overnight egg, cheese, sausage breakfast----crock pot

5 large eggs
3/4 cup cut up cooked sausage (I had chicken and apple)
1 1/2 cups shredded cheese
4 baby potatoes
1 cup milk
salt & pepper to taste

Chop up your potatoes in little cubes. Mx egg and milk together inside your crockpot insert. Add other ingredients, mix again. Cover and cook on low for 8 hours or so.

Note: If using sausage, no need for salt & pepper.

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