Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Monday, October 24, 2011
Crock Pot Roast Beef with Gravy
1 lb baby carrots
6 med potatoes, peeled and cut into chunks
2 T Wylers Beef Crystals
4 cups water
seasoned meat tenderizer (McCormick makes a good one, as does 5th Season)
salt & pepper to taste
3 T corn starch (or 1 T per cup of broth)
1/4 cup water
Sprinkle meat liberally with seasoned tenderizer on both sides. Place meat in bottom of large 5 - 6 qt crock pot. Place vegetables on top of meat. Add the water, beef crystals, salt, and pepper. Cover and cook on high for 8 - 10 hours or until meat is tender and falling apart.
For gravy (or graby as my grandson calls it ;)), turn crock pot off and ladel broth into small saucepan. Mix cornstarch and 1/4 cup water blending well. Place saucepan over medium heat; add cornstarch mixture stirring until well blended. Stir often until gravy comes to a boil. Season with salt and pepper to taste.