I am linking up to Organizing Junkie's Menu Monday. Please be sure to check out the all the wonderful menus over at http://www.orgjunkie.com/ 
What a wonderful weekend we had! The weather was great. I cannot wait to work in the garden and get my house in gear for summer!! Woo-hoo!!!
Our menu for this week is:
MONDAY
Chicken Fingers
Corn
Peas
Salad
Tea/Water
TUESDAY
Grilled Hamburgers on Whole Wheat Buns
Green Beans
Green Salad
Tea/Water
WEDNESDAY
BBQ Sandwiches*
Baked Beans
Veggie Salad
Tea/Water
THURSDAY
Grilled T-Bone Steaks
Baked Sweet Potatoes
Corn-on-the-Cob
Fruit
Tea/Water
FRIDAY
Homemade Pizza Night
Chips/Salsa
Frozen Yogurt
SATURDAY
Picnic for lunch
Out for dinner
*CROCKED BARBECUED BEEF
2 lbs. chuck roast, boneless and trimmed of all visible fat
Salt and Pepper to taste
1 1/2 cups ketchup
1/8 cup honey
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
In a Crock-Pot, place chuck roast. Salt and pepper it to your personal taste.
In a large bowl, mix the rest of the ingredients until well blended. Pour on top of the roast, cover, and cook on low for 8-10 hours.
Remove roast from Crock-Pot and shred meat with a fork. Return meat to Crock-Pot, stirring well to coat evenly with the sauce. Cook for another hour and serve.
418 Calories
24 g Fat
**If you trim the fat from the beef before cooking and blot the grease from the sauce, the fat is significantly lowered. This amount is not in the fat gram calculations. ( Saving Dinner, Leanne Ely, SavingDinner.com )
Enjoy a wonderful Monday!
Kim
What a wonderful weekend we had! The weather was great. I cannot wait to work in the garden and get my house in gear for summer!! Woo-hoo!!!Our menu for this week is:
MONDAY
Chicken Fingers
Corn
Peas
Salad
Tea/Water
TUESDAY
Grilled Hamburgers on Whole Wheat Buns
Green Beans
Green Salad
Tea/Water
WEDNESDAY
BBQ Sandwiches*
Baked Beans
Veggie Salad
Tea/Water
THURSDAY
Grilled T-Bone Steaks
Baked Sweet Potatoes
Corn-on-the-Cob
Fruit
Tea/Water
FRIDAY
Homemade Pizza Night
Chips/Salsa
Frozen Yogurt
SATURDAY
Picnic for lunch
Out for dinner
*CROCKED BARBECUED BEEF
2 lbs. chuck roast, boneless and trimmed of all visible fat
Salt and Pepper to taste
1 1/2 cups ketchup
1/8 cup honey
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
In a Crock-Pot, place chuck roast. Salt and pepper it to your personal taste.
In a large bowl, mix the rest of the ingredients until well blended. Pour on top of the roast, cover, and cook on low for 8-10 hours.
Remove roast from Crock-Pot and shred meat with a fork. Return meat to Crock-Pot, stirring well to coat evenly with the sauce. Cook for another hour and serve.
418 Calories
24 g Fat
**If you trim the fat from the beef before cooking and blot the grease from the sauce, the fat is significantly lowered. This amount is not in the fat gram calculations. ( Saving Dinner, Leanne Ely, SavingDinner.com )
Enjoy a wonderful Monday!
Kim
2 comments:
This all sounds good. I am still trying to find a new chicken recipe.
I so admire what you're trying to do in terms of eating healthier. You make it look so easy. Thanks for stopping by to see our bathrooms. -- Jane F.
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