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Healthy Beef Lo Mien

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This dish was soooo good, I only got a taste of it when it came out of the crock pot, because my daughter claimed the rest of it!  It always makes a mamma happy when your kids love what you make.

This was made in the crock pot, but it’s not exactly a dump and walk way recipe.  You start out with the steak in the crock pot with the sauceweekend adventures 2262017 047

The sauce was soooo good, some garlic, soy & oyster sauce, with ginger, brown sugar and a little Sriracha sauce.

Then once that had cooked for a couple of hours I dumped a bag of frozen Chinese veggies on top, then the last half hour I took the steak out, sliced it and diced it (and this is why you can use a cheap piece of meat, slow cooked + dicing it small, it won’t be tough)  put it back in the crock pot and stirred in some cooked noodles, and it came out amazing!

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Healthy Slow Cooker Lo Mein

1 lb. round steak

2 cloves garlic, minced

1/3 cup soy sauce, low sodium

1 TBSP. brown sugar

1 TBSP . oyster sauce

1 TBSP. grated ginger

1 tsp. Sriracha sauce

1 16 oz. bag of frozen Chinese veggies

6 oz. cooked whole wheat angel hair pasta

salt & pepper

Place steak in the bottom of crock pot and in a small bowl combine garlic, soy sauce, brown sugar, oyster sauce, ginger and Sriracha sauce.  Pour over steak and cook on high for 2 hours, then add frozen veggies on top of the steak, cook for 1 1/2 hours, then remove steak and cut in small pieces(cheap steak works great for this because it’s cut up small so it being tender isn’t a problem) and stir steak and cooked pasta in the sauce and veggies.  Save a little pasta water in case it’s dry, but I didn’t have that problem.

This recipe was shared on The Country Cooks Weekend Potluck Party

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Peanut Butter Trifles

Peanut Butter Triffles

I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!

Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.

 

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They started with a brownie crust.  Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum

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Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse fillingweekend cooking 017

Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups

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The perfect dessert for whatever reason you come up with!

 

Peanut Butter Trifles

Brownie mix and ingredients to make brownies

1 large box or 2 small boxes of vanilla pudding mix

3 cups of milk

1/2 cup of peanut butter

8 oz. Cool Whip

1/2 of Heavy whipping cream*

3 TBSP sugar*

1 tsp. vanilla*

Mini Reese Cup and Small Reese Cups

Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick.  Add peanut butter and mix until just combined.  Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.

In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.

This recipe was shared at The Country Cooks Potluck Party

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Best Ever Pot Roast

Best Ever Pot Roast

This was without a doubt the best pot roast I’ve ever made.  So simple and just a few ingredients and cook it all day long.

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I started with a couple of onions quartered in the bottom of my large cast iron dutch oven.

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Next up was the cheapest piece of beef I could find in the store, a 3 to 4 pound chuck roast.  Place on top of the onions and season well with salt, pepper and garlic powder.

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Then I just mixed 2 packages of brown gravy mix with 1 1/2 cups of water and poured over the beef.  I placed it in a 275 degree oven for about 1 to 1 1/2 hours then turned it down to 225 and cooked it 10 to 12 hours WEEKEND ADVENTURE 4 023

And it just fell apart. It was the most tender, juice beef I’ve ever cooked.

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All I did for the gravy, was thicken it a little with corn starch.

So if you need a money-saving recipe, cause you can use cheap meat, this is the one for you! I assume this would work in a crock pot, but I haven’t tried it, so if you do let me know

Best Ever Pot Roast

  • Time: 10 to 12 hours
  • Print

1 3 to 4 lb. beef chuck roast

2 to 3 medium onions, quartered

1 tsp. salt, pepper and garlic powder

2 packages of brown gravy mix

1 1/2 cups water

In a large cast iron dutch oven placed quartered onions, the lay beef on top and season with salt, pepper and garlic powder.  In a small bowl, mix gravy mix with water and pour over beef.  Place dutch oven in a preheated 275 degree oven.  Bake for an hour to an hour and a half, then turn oven down to 225 and bake for 10 to 12 hours.

This was so easy and such a cheap meal, just add some mashed potatoes or rice and thicken then pan juices with a little water and corn starch.

 

This recipe was shared at The Country Cooks Potluck Party