Here is our menu for this week. I usually do a menu for two weeks at a time so I can shop just twice a month, unless I need another loaf of bread, fresh fruit, or more frozen burritos for Gav. I won't include our lunch menu on this blog since 99% of the time it's just leftovers from the day before, or the ever-so-gourmet peanut butter and jelly sandwiches!
Monday: Broccoli Rice Casserole (crockpot)Tuesday: Robyn's Roast
Wednesday: Barbecue Chicken Sandwiches
Thursday: Meatloaf & Twice Baked Potatoes
Friday: Papas Con JuevosSaturday: our anniversary! (so there's no way I'm cooking!)
Sunday: Crockpot BBQ Chicken, Creamy Fruit Salad,
Lava Cakes
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2 comments:
How did Robin's Roast turn out? I know it sounded really good when you were describing it to me but i can't remember what was in it, except for cream soup something'er other. Can you explain how to make it again(unless it's posted somewhere here on the blog and I'm blindly looking over it?) Thanks!
Robyn’s Roast
This pot-roast makes its own gravy!
2 cans Cream of Mushroom soup
1 (1oz.) package dry onion soup mix
1 1/4 cups water
3-5 pound roast
In the crock-pot, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in crock-pot and coat with soup mixture. Cook on high for 3-4 hours or on low for 8-9 hours. When done I like to take the roast out and shred it up and add it back to the gravy so that I’m not spending my whole meal cutting up meat forthe kids.
Hope you like it -Robyn
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