Tag: family dinner ideas

Recipes and Cooking

Roast Recipe

Brandi C

Roast Recipe

Here is a simple Roast Recipe.  The good thing about this recipe is that you can freeze the leftovers if you make 2 roasts.  These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen, and I do not thaw it beforehand.  All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning and Lipton onion soup mix.  Then, I take the can of cream of mushroom soup, and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I checked in to ensure enough water.  I kicked the oven to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I have a lot of kids, BUT they also eat a lot.  That is one reason I make 2 roasts.  The other reason is to refreeze.

I get 2-gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

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Recipes and Cooking

Chicken with Creamy Mushroom Sauce

Brandi C

Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce

4-6 chicken breasts (again, I use whole chickens that I boiled, and I put enough chicken in my dish to serve about ten people, I eyeball it). You can also use canned chicken or precooked chicken. If you boil your chicken breasts, drain the broth into a bowl. Cool the broth off or put it in the fridge overnight. Then, scrape the skim that forms on the top and freeze in a gallon-sized baggie for later use.

Cube, tear up, or do up your chicken breasts. Saute them lightly in coconut oil, bacon grease, extra virgin olive oil, or some other type of oil or butter. Once each side is sauteed, lay in a dish, covered to keep warm.

Mushroom Sauce

3 T. butter
3 T. flour
2 1/2 c. milk (I use 1%)
Fresh Mushrooms (sauteed)
1/4 tsp. turmeric
Seasoning

Directions

Once mushrooms are sauteed, add the turmeric and stir. Set aside.
Dissolve the flour in the cold milk. Set aside.

Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes. Add seasoning. Continue cooking over low heat until the sauce thickens, stirring constantly. Then add the mushrooms to the white sauce and mix well.

Pour over chicken and serve.

Serves 8

Calories per serving (for the mushroom sauce): 73

**Can I say, this sauce would be SO fattening and SO worth it if you used heavy cream instead of milk and threw in a couple of handfuls of mozzarella cheese…..sigh and swoon**

This Chicken with Creamy Mushroom Sauce recipe is an absolute winner for a comforting meal. The creamy sauce pairs perfectly with the tender chicken, making each bite rich and satisfying. I love that you can use whatever chicken you have on hand—whether it’s boiled, canned, or precooked—it all works wonderfully. The key to the creamy mushroom sauce is the combination of butter, flour, and milk, with fresh sautéed mushrooms adding depth and flavor. The turmeric gives it a subtle kick, and the sauce thickens just right when stirred constantly over low heat. You can serve it over rice, mashed potatoes, or even pasta for a full meal.

For an extra indulgent treat, swapping the milk for heavy cream and adding a handful of mozzarella would turn this into a decadent dish that everyone will love. It’s easy, versatile, and perfect for family dinners or meal prepping for the week. This recipe is a true crowd-pleaser.

 

Recipes and Cooking

Cheesy Potato Chicken

Brandi C

Cheesy Potato Chicken

We love chicken, and I love cheese, so this is a no-brainer to throw this together to create Cheesy Potato Chicken. My kids loved it, and there are many things you can sneak in some yellow squash. You can shred it up and cook it with the peppers. It is tasteless and masks well.

Cheesy Potato Chicken

Cooked, shredded chicken

6 Potatoes, cut in french fry style

Seasoning

2 peppers, finely chopped

1/2 onion, finely chopped

2 c. sliced mushrooms

fresh minced garlic

butter

2 c. heavy cream

2 c. white cheese (I used smoked gouda and Havarti)

Parsley

Cheesy Potato Chicken Directions

In a 13×9 greased dish, layer 3 potatoes (French fry style) on the bottom. Sprinkle some seasoning on top. The next layer will be chicken, with a bit of seasoning. In a pan, sauté garlic, peppers, onion, and mushrooms until tender.

Spread over the chicken. The next layer will be the remaining potatoes. Sprinkle with seasoning—lastly, the 2 c. of shredded cheese. Pour over the heavy cream.

Cover with aluminum foil (poke holes in the top) and bake at 350 for 1 hr.

Then, you can slap yo mama!

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