This week we're going to be eating on a beef roast. A few weeks ago Publix had beef bottom round roast on sale for $1.99 a pound. The catch? I had to purchase the entire bottom round. 24 pounds. The butcher was nice enough to cut it into 4 small roasts and 4 one-pound packages of beef strips to use in fajitas and stir fry. So the idea is to sear the beef roast and then cook it in the slow cooker with some beef broth and seasonings. I'm hoping we'll have enough leftovers to remake them into Shredded BBQ Beef and Shredded Beef Tacos.
Here's the meal plan for the week.
Weekly breakfasts: cereal with bananas, blueberry muffins,
Weekly snacks: graham crackers with Nutella, cherries, blueberry muffins, peaches, crackers with peanut butter, grapes,
Weekly lunches: Veggie Pasta Salad with Pepperoni, Cheese & Macaroni with Hot Dogs, Applesauce, Apple slices
Monday: Beef Roast (crock pot) Potatoes, Carrots, Onions, Celery, Yorkshire Pudding
Wednesday: Eggs, Bacon & Cheese Frittata
Thursday: Beef Roast REMAKE #2: Shredded Beef Tacos, Mexican Rice & Beans (making burritos with leftovers)
Friday: BBQ Chicken Pizza
Saturday: Lunch: Tuna Sandwiches; Supper: Nachos
Sunday: Lunch: Mexican Beef & Rice Burritos (from the Thursday); Supper: Crock Pot Lasagna, Salad, Garlic Bread Sticks
This week I'm hoping to share our recipe for Garlic Bread Sticks and my mother-in-law's Fig Preserves.
Hope you have a tasty and filling week! Be sure to visit Organizing Junkie for more weekly meal plans.