Mississippi Pot Roast

 Another TikTok inspired meal. This one was sent to me by Melissa. Quote: "I’m eating this on rolls for lunch today and it’s sooooooo good." After a brief conversation: "On Hawaiian rolls is unreal 🤣🤤I never think of pepperoncinis as spicy but they for sure have a kick." I vowed to add it to our families meal rotation. I couldn't copy the exact recipe because I'm too stubborn to sign up for TikTok and I didn't want to handwrite the recipe, but I found a Mississippi Pot Roast recipe that is super similar. 

Mississippi Pot Roast

Source: Lindsey Arnold (yay dancing with the stars) via Melissa Walker Lewis

3–4 lb. beef rump roast (Both rump roast and chuck roast work perfectly. **See Note)
1 packet ranch dressing mix
1 packet aus jus gravy mix
8–10 pepperoncini peppers (with 1/4 cup juice from jar)
1/4 cup butter, cut into 4 or 5 square pats


Cook Mode Prevent your screen from going dark

Instructions
Place the roast in your slow cooker.
Sprinkle the ranch dressing mix and aus jus mix over the top of the roast.
Add pepperoncini peppers on top of and around the roast.
Cut the butter into slices and arrange on top of the roast.
Add 1/4 cup pickle juice from pepperoncini jar to the bottom of the slow cooker.
Cover and cook on low for 6 to 8 hours or until the roast is fork tender. Internal temperature should be about 160° when you remove it to rest for at least 15 minutes before serving. In most slow cookers, my guess is this will be achieved by the 6 hour mark. If you’re cooking rump roast with the intention of slicing it, this may be the time you want to take it out and rest it. If your plan is to break the roast (rump or chuck) into larger chunks and pieces or to shred it, the full 8 hours will be more to your liking.

Serve over Mashed Potatoes, on Rolls, or over Noodles. 




Notes

I find that the cut of roast I choose has more to do with how I plan to use the beef. When I want larger pieces or even slices of roast beef, I prefer a rump roast. This is the one I usually serve over mashed potatoes and my typical go-to.

However, if my plan is to shred the beef, then I choose a chuck roast. It just tends to fall apart on its own in the slow cooker. This lends itself well to French dip sandwiches or even over homemade noodles for a beef and noodles type of dish.

Both roasts work equally well. Both are tender and delicious. And, in our area, they are similarly priced.

Homemade Nacho Soup

 We are on the hunt for the best "homemade Nacho Soup" recipe, because Campbells discontinued the key ingredient to our favorite recipe. Here are our top contenders: 

https://www.thecookierookie.com/mexican-cheesy-chicken-chowder/

https://ohsweetbasil.com/cheesy-southwestern-chicken-tortilla-soup-recipe/

https://www.thereciperebel.com/creamy-nacho-potato-soup/

https://insidebrucrewlife.com/nacho-potato-chowder/

https://southernbite.com/chicken-corn-chowder/

Cheesy Chicken Fajita Burritos

Social Media made me make these. I've been influenced and I'm glad. 

Cheesy Chicken Fajita Burrito

Source: Stealth Health Life

THE SHEET PAN MEAL PREP SERIES Episode 1

Per Burrito (Makes 12) 445 Calories 42g Protein 35g Carbs 16g Fat

——

Fajita Veggies: 6 bell peppers, diced
2 onions, diced
15g (1 Tbsp) coarse salt

Fajita Chicken: 1360g (48oz) boneless, skinless chicken thighs, diced
40g (2 Tbsp) tomato paste
30g (2 Tbsp) chili paste (harissa or adobo sauce)
3 packets taco seasoning
20g (1 ½ Tbsp) neutral oil
Optional: oregano and chili powder, to taste

Burrito Fillings: 280g (10oz) pico de gallo 150g (⅔ cup) 0% Greek yogurt 120g (1 cup) reduced-fat mozzarella cheese
80g (⅔ cup) reduced-fat cheddar cheese
 Optional Topping 80g (⅔ cup) reduced-fat mozzarella (for melting on top)
Chopped fresh cilantro, for garnish

Assembly: 12 @eatcounter burrito-sized protein tortillas (or burrito sized tortillas of choice)

Instructions 1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers and onions with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.

2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste, chili paste, taco seasoning, oil, and optional spices. Mix everything together directly on the pan until well combined.

3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.

4.) Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt. Stir everything together on the pan until the cheese is melted and mixture is fully combined.

5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.

6.) Use a spatula to divide the mixture on the pan into 12 evenly sized sections - these will be your burrito portions.

7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.

Veggie Cellentani

 I wanted to make a version of Daniel Tiger's "Veggie Spaghetti" with a different pasta noodle. I have this recipe from 2020: Veggie Spaghetti. However, I wanted to try this new recipe to see if it would fit my criteria a little better. I decided to go with Cellentani Noodles because that's the best that Walmart had, but I'm super tempted to go to Trader Joes and see what they have for me there. 

Veggie Cellentani
Source: Inspired Taste



12 ounces (340g) spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140g) chopped onion
2 medium zucchini, chopped
2 medium yellow squash, chopped
8 oz. mushrooms, sliced (baby bella)
3 garlic cloves, minced, about 1 tablespoon
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28oz) can whole peeled tomatoes
One (12oz) jar roasted red peppers, drained and cut into 1/2-inch pieces, about 1 cup
2 tsp soy sauce
5 cups (226g) spinach leaves
Handful of fresh basil leaves, plus more for serving
Salt and fresh ground black pepper
Parmesan cheese 

Directions:

Make Vegetable Pasta Sauce

1.Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

2.Add the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt, then cook, stirring occasionally, until softened but still with some crunch, 5 to 8 minutes.

3.Stir in the tomato paste and cook another minute.

4Add the roasted red peppers, tomatoes, and mushrooms. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, use a spoon to break the whole tomatoes into smaller pieces for a chunky sauce.

Make Veggie Pasta

1.While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.

2.Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed.

3.Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.



Tips
Storing: Leftover veggie spaghetti lasts in an airtight container in the fridge for up to 4 days. You can also make the sauce and store it in the refrigerator for 4 days before tossing it with the pasta. Freeze the sauce for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta.

Frappe

 

• 1.5 Quarts Sherbet Ice Cream
• 1 can Liters Lemon Lime Soda

Instructions

 

• Use an ice cream scoop to scoop sherbet ice cream into a large punch bowl.
• Pour 1/2-3/4 of the can of soda over the top.
• Mix in Kitchenaid or other mixer until smooth. This is not a punch, but a frozen treat. 

Pineapple Delight

Pineapple Delight

Source: 

Pineapple delight is a swoon-worthy dessert with the lush flavors of pineapple, cream cheese, whipped cream, and graham crackers, and it’s deliciously easy to make.

PREP TIME10 mins
COOK TIME10 mins
CHILL TIME4 hrs
TOTAL TIME4 hrs 20 mins


INGREDIENTS

1 ¾ cups graham crackers, crushed (plus 1 tablespoon for garnish)
1 tablespoon sugar
9 tablespoons butter, melted
1 ¾ cups powdered sugar
4 ounces cream cheese, softened
8 tablespoons butter, softened
1 teaspoon clear vanilla
8 ounces whipped topping
20 ounce crushed pineapple in heavy syrup, drained

DIRECTIONS 

Preheat the oven to 325°F.
Lightly spray an 8×8 baking dish (metal or glass is fine).
In a small bowl combine the 1 ¾ cups of crushed graham crackers, 1 stick plus 1 tablespoon of melted butter and 1 tablespoon of sugar.
Press the graham cracker mixture in the bottom of the baking dish.
Bake for 10 minutes. Allow the crust to completely cool.
Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
Gently spread the whipped topping over the cream cheese layer.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving.
Store in an airtight container in the refrigerator.

Vegetable Beef Soup

All it takes is one pot, frozen vegetables, and tender beef to create a hearty soup perfect for any night of the week.







Vegetable Beef Soup
Source: Quaker Barley Box 

Ingredients
1/2 lb lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
7 cups water
1/2 cup Quaker® - Medium Barley
1/2 cup sliced celery
1/2 tsp basil
1 bag of frozen vegetables (9 oz)


Cooking Instructions

In 4-quart saucepan or Dutch oven, brown ground beef.
Add onion and garlic.
Cook until onion is tender; drain off juices.
Add remaining ingredients except frozen vegetables.
Cover, bring to a boil.
Reduce heat; simmer 50-60 minutes, stirring occasionally.
Add frozen vegetables; cook about 10 minutes or until vegetables are tender.
Add additional water if soup becomes too thick upon standing.