Name: Red Fork Pot Roast
Prep time: 20 min
Cook time: 3 h
Yield: 4-6 people
Ingredients: 1 package Red Fork Pot Roast Slow Cooker Sauce; 2.5-3 pounds Chuck roast; 1 cups water (or beef or vegetable broth); 1 cup red wine (or water; omit if using slow cooker); 1 pound baby carrots; 1 pound parsnips (or potatoes); 1 tablespoon olive oil

eMeal Plan Week of Feb 11

Posted on February 10, 2018February 15, 2018 by Lisa P

Dinners This Week

It’s kind of a mixed bag this week. Some beef, some vegetarian, some seafood… all easy with most of the time effort coming from chopping ingredients, which you can do while binge watching This Is Us. If you have an extra 30-40 minutes handy on Sunday I recommend doing the chopping in advance so your meals during the week can go uber-quick. Otherwise we’re pushing the edge of the 30-minute target time on several of the recipes this week.

Sunday

This meal is going to knock your socks off. It’s delicious and incredibly easy. The recipe has it cooking in the oven although you could use a slow cooker as well. I love these easy one pot meals on a Sunday. You cook, eat, get ready for the week and relax for the rest of the evening. Continue reading “eMeal Plan Week of Feb 11” →

5-Minute Power Breakfast

I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.

Continue reading “5-Minute Power Breakfast” →

Red Fork Pot Roast

As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend.

Red Fork Pot Roast Yum

Prep Time

20 minutes

Cook Time

3-7 hours

Servings

people

Ingredients

1 package Red Fork Pot Roast Slow Cooker Sauce
2.5-3 pounds Chuck roast
1 cups water or beef or vegetable broth
1 cup red wine or water; omit if using slow cooker
1 pound baby carrots
1 pound parsnips or potatoes
1 tablespoon olive oil

Prep Time

20 minutes

Cook Time

3-7 hours

Servings

people

Ingredients

1 package Red Fork Pot Roast Slow Cooker Sauce
2.5-3 pounds Chuck roast
1 cups water or beef or vegetable broth
1 cup red wine or water; omit if using slow cooker
1 pound baby carrots
1 pound parsnips or potatoes
1 tablespoon olive oil

Instructions

Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).

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Garlicky Bay Scallops on Toast

This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.

When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.

Continue reading “Garlicky Bay Scallops on Toast” →

A Healthier Skillet Lasagna

I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!

Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂

Continue reading “A Healthier Skillet Lasagna” →

Pasta with Roasted Vegetables

Posted on February 3, 2018February 3, 2018 by Lisa P

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots. Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables” →