Sunday, October 19, 2008

Menu Plan Monday

We have been doing really well sticking to our meal plan after getting back from NY. Last week I got both buy one get one free pork chop loins and roast so we will be using these this week. The weather is getting colder so I am choosing heavier filling meals. Yum! Happy eating ladies!

For more great menu plans check out

Monday- Italian pot roast over noodles with beer bread (recipe to follow)

Tuesday- Leftover night / Breakfast for dinner

Wednesday- Grilled marinated chicken, roasted carrots and salad

Thursday- Beef vegetable soup, cheddar biscuits

Friday- Pizza Night!

Saturday- Spaghetti and meat sauce, salad and garlic bread

Sunday- Breaded pork chops, green beans, mashed potatoes

Italian pot roast with noodles
1 2 to 2 1/2 lb beef chuck pot roast
1 Tbs cooking oil

2 Medium carrots, coarsely chopped
2 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 Tbs quick cooking tapioca

1 14 1/2 oz can Italian style stewed tomatoes
1 6 ounce can Italian style tomato paste
1 Tbs brown sugar
1/2 Tsp salt
1/4 Tsp pepper
1 bay leaf

4 cups hot cooked noodles

Trim fat from pot roast. If necessary, cut roast to fit into the crock pot. In a large skillet brown roast on all sides in hot oil.
Meanwhile place carrots, celery, onions and garlic in crock pot. Sprinkle tapioca over veggies. Place meat atop pf veggies.
In a bowl combine undrained tomatoes, tomato paste, brown sugar, salt, pepper and bay leaf: pour over the meat.
Cover and cook on low heat setting for 10 to 12 hours or on high setting for 4 or 5 hours. Discard bay leaf. Skim off fat. Serve over hot cooked noodles.