What’s For Dinner!? Chuck Roast and Vegetables (In the Crockpot!)

Add a new recipe to your collection, and you’ll never have to wonder “What’s For Dinner!?”

I’ve been ALL about my crockpot lately. There’s just something about being able to throw your food in, and basically forget about it! Hours later, and you’ve got dinner on the table. I decided to make this very cozy comfort meal for my family and me, and of course it was another success at the dinner table. Now, because I opted to just throw everything in the crockpot, and forget about it, there was no hassle for me, it just cooked all day, and again, it turned out GREAT. From start to finish this meal took me about 15 minutes to prep, and about 5 ½ hours give or take (Who really knows with a crockpot!) on high to cook.

INGREDIENTS
1 Large Roast ( 3lb Chuck Roast)
½ Yellow Onion (cut into chunks)
1 (16oz) bag of Baby Carrots
2-4 cups Beef Broth
1 Clove of Garlic (Minced)
2lbs Red Potatoes (about 4 Large)
2 stalks of celery
Salt
Pepper
Onion Powder
1tsp Thyme
1 sprig of Rosemary
Garlic Powder

DIRECTIONS
1. Prep your veggies for cooking. Chop your celery. Wash and cut your potatoes into large chunks. Cut your yellow onion into chunks (Whatever size you’d prefer!) and mince your clove of garlic.
2. Whisk your seasoning. Season your roast with salt and pepper, garlic powder, onion powder, and thyme. Brown in a pan over medium heat. Add to your crockpot with your chopped veggies and minced garlic.
3. Add your sprig of Rosemary, and cover your roast and veggies with beef broth. Season your crockpot.
4. Occasionally check in on your roast and cook until tender, and your veggies are soft. Lightly pull apart.
5. Enjoy!

Notes: You can choose to peel your potatoes (I didn’t) and you can also use other options other than red potatoes, that’s just what I preferred. For larger roasts, and larger parties to feed, double the recipe, and increase your cooking time.

 

For more recipes from The Chic Kitchen, check them out here!

 

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Weekly Meal Plan Menu #5

Make sure to get a homemade dinner on the table for your family this week with this easy Weekly Meal Plan!

If you’re looking for some new meal ideas, or if you’re just looking to get organized enough to make your family homemade meals throughout the week, you’ve come to the right place.

If it just so happens that you have been a part of The Chic Crowd for a while now, you know that I LOVE meal planning for my family of 5. It’s been one of the most beneficial things that I’ve started doing to stay in budget when it comes to our household groceries. I check in weekly to break down my weekly meal plan, and explain my thought process in planning and scheduling things how I do them. If you’re interested in getting started as a beginner, check out my blog post on how to start meal planning. It’s a great read, really easy explanations, and full of really great tips.

I normally plan out breakfast meals for my kids, a various list of lunch options to keep in the house (We plan, but we definitely wing it!), and then our daily family meals. For other examples of my weekly meal plans, check out the meal planning page here on my blog.

I meal plan on Wednesdays, because I normally like to check out what’s on sale at my local grocery stores. This week I’ll be cooking a lot of meals that require little to no effort. I’ll be coming down from a Thanksgiving high from the week before, and because we’ll be breaking tradition this year, I’ll actually be cooking for Thanksgiving! So, the less cooking the better.

This week I’ve planned the following

Monday: Breakfast: Dairy Free Yogurt, Granola

Lunch: (Options) Peanut Butter Sandwich, String Cheese, Pretzels, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Spaghetti, Salad, Garlic Bread

Tuesday: Breakfast: Oatmeal

Lunch: (Options) Peanut Butter Sandwich, String Cheese, Pretzels, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Barbeque Chicken Sliders (Crockpot)

Wednesday: Breakfast: Pancakes, Smoothies

Lunch: (Options) Peanut Butter Sandwich, String Cheese, Pretzels, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Leftover Spaghetti

Thursday: Breakfast: Dairy Free Yogurt, Fruit

Lunch: (Options) Peanut Butter Sandwich, String Cheese, Pretzels, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Shredded Barbeque Quesadillas

Friday: Breakfast: Oatmeal

Lunch: (Options) Peanut Butter Sandwich, String Cheese, Pretzels, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Pizza or Order In!

Saturday: Breakfast: Pancakes, Smoothies

Lunch: Sandwiches and Chips/ Salads

Dinner: Baked Alfredo Ravioli

Sunday: Breakfast: Scrambled Eggs, Turkey Sausage Crumbles

Lunch: Sandwiches and Chips/ Salads

Dinner: Baked Alfredo Ravioli

An important reason to meal plan is so you’re wasting less. Less food, less money, less time. In my Meal Planning 101 post, I explain the importance of using leftovers, sides, and extra condiments in other dishes throughout the week, and how to FIRST utilize the things you already have on hand.

I’ll be using a pack of ground turkey I have in the freezer for my Monday meal (Spaghetti), The shredded barbeque chicken from my Tuesday meal in my simple Thursday meal (Barbeque Chicken Quesadillas) and I’ll also be utilizing the abundance of pasta noodles in my cabinet, and making sure to make a few of my meals large enough for leftovers. I’m still continuously learning how to feed a large family on less!

Meal planning doesn’t have to be as complicated as you would think. Spending 30 minutes to an hour worth of your time, can save you lots of time (and money) over the course of your week. So why not start? Save yourself some much needed time, and money and start planning.

 

Yet another great way to plan ahead and save your coins is taking time to create a few freezer meals. If you’re interested in how to get started with freezer prep, and or storing tips, feel free to check out my info on my blog!

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Weekly Meal Planning Menu #3

Make sure to get a homemade dinner on the table for your family this week with this easy Weekly Meal Plan!

After my quick break from meal planning, I am baaack! Last week I took some time to focus on planning and prepping some freezer meals to start stocking my freezer. Yet another great way to plan ahead and save your coins. If you’re interested in how to get started with freezer prep, and or storing tips, feel free to check that out here, but in other news, 123 let’s get started!

If it just so happens that you have been following my blog for a while, you know that I LOVE meal planning for my family of 5. It’s been one of the most beneficial things that I’ve started doing to stay in budget when it comes to our household groceries. I check in weekly to break down my weekly meal plan, and explain my thought process in planning and scheduling things how I do them. If you’re interested in getting started, check out my blog post on how to start meal planning. It’s a great read, really easy explanations, and full of really great tips.

I meal plan on Wednesdays, because I like to check out what’s on sale at my local grocery stores. If I lost you just now, no worries I’ll explain. The average grocery store prints their new sales ads every Wednesday. They normally come in the newspaper if you get one, but you can also check them out online if they have an official website. If you’re a couponer, even better! You should already know the importance of matching your coupons with weekly sales to maximize your savings. I do my plans from Monday to Sunday for the following week, just for scheduling purposes. I normally grocery shop on Thursday or Friday of every week.
I normally plan out breakfast meals for my kids, a various list of lunch options (We plan, but we definitely wing it!), and our family meals. For other examples of my weekly meal plans, check them out here on my blog.

This week I’ve planned the following

Monday: Breakfast: Blueberry Muffins, Fruit

Lunch: (Options) Pepperoni, String Cheese, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Ground Turkey Nachos

Tuesday: Breakfast: Blueberry Muffin, Eggs

Lunch: (Options) Pepperoni, String Cheese, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Turkey Meatloaf, Mashed Potatoes, Green Beans

Wednesday: Breakfast: French Toast, Smoothies

Lunch: (Options) Pepperoni, String Cheese, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Spaghetti, Salad, Garlic Bread

Thursday: Breakfast: Egg Muffins, Fruit

Lunch: (Options) Pepperoni, String Cheese, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Turkey Burgers, Fries

Friday: Breakfast: Egg Muffins

Lunch: (Options) Pepperoni, String Cheese, Turkey Roll Ups, Applesauce, Fruit, Yogurt, Leftovers

Dinner: Southwest Chicken Salads

Saturday: Oatmeal

Lunch: Tuna and Crackers

Dinner: Chicken Wraps, Chips

Sunday: Breakfast: French Toast, Eggs, Yogurt

Lunch: Tuna and Crackers

Dinner: Grilled Chicken Cesar Salad

An important reason to meal plan is so you’re wasting less. Less food, less money, less time. In my Meal Planning 101 post, I explain the importance of using leftovers, sides, and extra condiments in other dishes throughout the week.

I’ll be using ground turkey a million and one ways this week. My nachos, meatloaf, spaghetti, and burgers will all be made with ground turkey. In my Friday meal of Southwest Chicken Salads, I will be using toppings from my Monday meal (Nachos) and my Spaghetti dinner will give my leftovers for lunches. Ideally, I plan to buy ground turkey in bulk for a reasonable price to use in my Monday, Tuesday, Wednesday, and Thursday meal. Feeding a large family on less!

Meal planning doesn’t have to be as complicated as you would think. Spending 30 minutes to an hour worth of your time, can save you lots of time (and money) over the course of your week. So why not start? Save yourself some much needed time, and money and start planning.

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What’s For Dinner!? Chicken Tortilla Soup. In the Crockpot!

Crockpot Chicken Tortilla Soup Recipe - Chic and Domestic

This chicken tortilla soup was so perfect for dinner this week! I was really in the mood for soup, but also in the mood for anything with cilantro (mmm, cilantro). Lucky me, I also caught a great deal at Walmart on 3 packs of chicken breast, and utilized a lot of what I had on hand. I had an extremely busy week so I opted to just throw everything in the crockpot, and forget about it. No hassle for me, it just cooked all day, and it turned out GREAT. I periodically checked the chicken after an hour or two, and shredded it before combining it with everything else still in the crockpot. From start to finish this meal took me about 10 minutes to prep, and about 5  hours give or take (Who really knows with a crockpot!) on high to cook.

INGREDIENTS
2 large Chicken breasts
2 cans Black beans
Fresh Cilantro
2 cups Frozen Corn
3 Cloves of Garlic (mined)
1 (16oz) Can Petite Tomatoes
½ Yellow Onion
2 (16oz) Cans Chicken Broth
2 cups Water
2 tbsp Lime Juice
2 tbsp Chili Powder
1tsp Paprika
Salt
Pepper
2 tbsp Cumin
Cayenne Pepper (If you like spicy!)
Tortilla Strips
Cheddar/ Monterey Jack Cheese

DIRECTIONS
1. Season your chicken breast and place them at the bottom of your crockpot.
2. Add in you diced onions, black beans, corn and petite diced tomatoes.
3. Season your crockpot with salt and pepper.
4. Add in your chicken broth, and water.
5. Occasionally check in on your soup, season your soup to taste.
6. Garnish your finished soup with tortilla strips, cilantro, and cheese.

 

For more recipes from The Chic Kitchen, check them out here!

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What’s For Dinner!? Spicy Chicken Chili

Spicy Chicken Chili Recipe - Chic and Domestic

So tonight I wanted something spicy. This definitely did the trick. I make chili a lot, because it’s literally one of my favorite things to cook. Every pot tastes different, and it seems like every time I cook it, I decide to switch it up. I did end up making my littles their own separate pot of chili. This was a little bit too hot to handle! My ingredients list will be a little bit different this time, only because I never do a great job measuring seasonings in my chili, but this will be everything I did use in my dish. From start to finish, this meal took me a little bit less than an hour to complete.

INGREDIENTS
2 pounds ground chicken
1 ½ red onion (small), chopped
2 cloves of garlic, minced
1 Fresh Jalapenos
2 cans Chili Beans (16 oz.)
2 cans Kidney Beans (Light or Dark), drained
1 cans Tomato Sauce (16 oz.)
2 cans Diced Tomatoes
½ cup Water
Chili Powder
Onion powder
Cayenne Pepper
Cumin
Kosher Salt
Ground Black Pepper

DIRECTIONS
1. Combine seasoned ground chicken (seasoned with all of the above), garlic, and red onion in large stockpot. Cook and stir over medium heat until chicken is fully cooked (NO PINK). Drain liquid.
2. Add your diced tomatoes, tomato sauce; breaking up tomatoes while stirring. Season your pot of chili to taste. (The more cayenne the spicier!) Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 30 to 35 minutes.
3. Simmer, uncovered, for 20 minutes; stir occasionally.

 

For more recipes from The Chic Kitchen, Check them out here!

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