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Recipes bolded have instructions listed below.
Sunday: Steak, turnip greens and beans
Monday: Eat at the baseball game
Tuesday: Caesar Pita Burgers, carrot sticks and applesauce
Wednesday: Beef and Broccoli Stir-fry with whole grain brown rice
Thursday: Homemade mac and cheese with zucchini vegetable mix
Sunday: Slow-Cooker Pot Roast with fresh green beans
Slow-Cooker Pot Roast:
2 tbsp unsalted butter
1 tbsp oil
1 large onion, cut in wedges
3 lb roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp salt
2 envelopes (1.4 oz each) onion soup mix
1 tbsp corn starch
Heat butter and oil in large skillet. Add onion and beef. Brown beef on all sides and Transfer the beef and onion to a slow cooker.
Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowl or measuring cup, combine the soup mix with three cups of boil water, stirring til smooth.
Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on HIGH until the meat is very tender, about 3.5 hours.
In a medium saucepan, combine the cornstarch and about 1 tsp water; stir to form a paste. Add 2 cups hot liquid from slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.