Meal Planning {9 June-15 June}

Meal Planning {9 June-15 June}

We have a busy week, so I will try to get pictures of our meals to add to this post.  I get so much "in the moment" that I forget to snap a picture.  Or these teens of mine, swear they're starving, and they know they can't eat til we pray and I finish "hashtagging" as they call it! LOL

Saturday: Pizza!

Sunday: (We had dinner at a friends house)

Monday: Teriyaki Chicken, Rice and Broccoli. 

Tuesday: Pulled BBQ Chicken, Potato Pierogies and Mixed Veggies

Wednesday: Herbed Chicken Breast, Black Beans and Rice, and Green Beans

Thursday: Pork Chops, Sweet Potatoes, peas and biscuits

Friday: Shepards Pie and Corn

Meal Planning {Week of 2 June-8 June}

Meal Planning {Week of 2 June-8 June}

This week had some of my favorite in it! 

Saturday: Chicken and Gravy over Mashed potatoes

Sunday: Bacon encrusted pork tenderloin, baked sweet potatoes, steamed broccoli, and dinner rolls

Monday: Salisbury steak in a french onion gravy, mashed potatoes, steamed peas, and croissants

Tuesday: Chicken and Rice peas and fruit

Wednesday: Spaghetti, Green beans and fruit

Thursday: Hot dogs, Mac N Cheese, TaterTots, and peas

Friday: {Breakfast Dinner, a Parker Favorite}Sausage Gravy and Biscuits, Sausage, Bacon, Hash Browns, Green Beans

Meal Planning {26 May-1 June}

Meal Planning {26 May-1 June}

Do you ever have one of those weeks where you are too "In the moment" and forget to take pictures?  That's where this week was.  It was the first full week off school, and we were just so busy having fun, and enjoying each other's conversation, that I didn't take pictures of our meals! But, I will post what we had for the week! 

Saturday: Flat Bread Pizzas

Sunday: Pork Roasts (doubled so I could use part of it for BBQ pulled pork) with Mashed potatoes and steamed broccoli

Monday: BBQ Pork, Baked beans, Mac n cheese, and Salad

Tuesday: 

BBQ meatloaf, roasted red potatoes, steamed green beans, watermelon, and rolls

Wednesday: Italian Sausage pasta, and salad

Thursday: Asian Chicken, vegetable fried rice, egg rolls, and fresh pineapple

Friday: 

Zuppa Tuscana soup, garlic bread sticks and salad

Do you know that you only have 18 summers with your children, and as they get older, they get busier, and then you find yourself with not as much time with them?  That's where I am at now.  Our baby is 9 and will be 10 this year.  They are all getting into friends, and sports, and taking extra classes for school, and camps, etc. It goes by so fast, and there are so many days I feel like I miss opportunities to slow down and spend good, quality time with them.  So, Before these days are gone, I try to be more "in the moment"! So be patient with me, and know that I am making memories! <3 a="" always="" and="" as="" be="" family="" friends="" great="" have="" make="" most="" nbsp="" needed="" of="" out="" p="" person="" self="" smile="" the="" time="" week="" with="" you="" younger="" your="">

Beef and Broccoli {Instapot}

We have come to love the Swanson's Brand Beef and Broccoli recipe, and have made it for years!  But recently, I wanted to try it in the Instapot, because everything should be made in the Instapot!!!  So here is the recipe I came up with this past week.

Beef and Broccoli

{Picture coming soon}

1 cup of beef stock

2 pounds of thin sliced beef, cut Carne Asada style

2 garlic clove crushed

salt and pepper 

1/2 soy sauce

1/2 teaspoon ginger

1/2 cup beef stock

2 tablespoons of Corn Starch

4 cups raw broccoli

Make it:

1. In the Instapot pan, pour the beef stock, add the thin sliced beef, and garlic clove, salt and pepper.

2. Cook on the meat setting for 25 minutes, and do a quick release when done.

3. In a small bowl, mix together the soy sauce, ginger, remaining 1/2 cup of beef stock, and cornstarch.  Whisk well.  

4.  Pour over beef.  Put the steam rack in the top, and add the broccoli to the rack.  Close the pot back up, seal, and cook on the vegetable setting for 2 minutes, quick release when done! 

5. Pour over cooked rice, and serve! YUM!

What kind of recipes would you like to see?

Cube Steak in Gravy {Instapot}

This is my go-to comfort food!  I love a super tender Cube Steak! <3 font="" nbsp="">

Ingredients:

• 1-2 pounds cube steak
• 1 10 oz can french onion soup
• 1 packet of Au Jus Gravy Mix
• 10 oz water
• 1 tbs steak sauce optional
• 2 tbs corn starch

Make it:

1. Place steak in your InstaPot. Pour gravy mix over the steaks.
2. Pour in your can of onion soup and fill the same can with water and pour in.
3. Place your InstaPot on Manual High Pressure for 4 minutes.
4. Do a natural release for 5 minutes then quick release and pull out the steaks, and place on a plate for serving.  Place your instant pot on saute.
5.  Bring to a boil and whisk in cornstarch if your gravy is not thick enough. 
6.  Serve and enjoy!

Sunday Pot Roast {Instapot}

Sunday Pot Roast {Instapot}

Ingredients

4lb boneless chuck roast

1 cup beef stock (we prefer to use Vegetable stock)

2 onions, quatered

2 carrots, peeled and cut into pieces

2 celery sticks, cut into pieces

1 sprig of thyme

3 Bay leaves

2 garlic cloves, Crushed

Salt and Pepper

2 tbsp cornstarch

Make it:

1. Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your Instapot or Electric Pressure Cooker, and adjust it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it. 

   If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
2. Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
3. Tuck the thyme and bay leaves along the sides of the meat.
4. Pour in the beef stock or water, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at High Pressure. 

   My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the time a little.
5. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes. 
6. After 12 minutes you can carefully and slowly release the rest of the pressure.
7. Remove the meat and cover with foil.
8. If you want to cook potatoes and carrots to serve with this then remove the meat once it's cooked and cover with foil to keep warm.

   Add baby potatoes and carrot chunks to a Steamer Basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
9. To make the gravy mix the cornstarch, with a little cold water.

   Add half of the corn starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.

   Strain out the vegetables and serve over the meat. 

Instapot Beef Stroganoff

Beef Stroganoff

Makes 4-6 Servings

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot(R).

Ingredients:

• 2 tablespoons canola oil
• 1/2 onion, diced
• 1 teaspoon salt
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Worchestershire sauce

3 cups chopped mushrooms

• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Ketchup
• 1 (16 ounce) package wide egg noodles
• 3/4 cup sour cream, or to taste

Make It:

1. 1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
2. 2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
3. 3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in beef broth. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
4. 4. Release pressure carefully using the quick-release method. Open pressure cooker; mix in ketchup, then add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
5. 5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
6. Serve and Enjoy!