Before I give you the menu and recipes for this week, I would like to share with you a few tips I found the other day. When it comes to shopping for groceries there is some really good information out there.
- Don’t dawdle in the aisles. It is suggested to leave your cart at the end of the aisle to shop more efficiently. In fact, I have seen many people do that, but didn’t understand their reasoning, however, it seems that you will shop faster because you will go directly to the item you need, grab it and go on your way. You will be less tempted to buy things you really don’t need and you will be true to your grocery list.
- Price watch. Make sure you pay attention to the items that are being rung up so that you know they are charging you the right price.
- Consider the Cost of Convenience. If it’s convenient, it will probably be more costly. For example; pre-shredded cheese, baby carrots. Just make sure that even though it’s convenient, can you really afford to buy it when you can save much more buy buying it whole.
- Don’t Buy Brand Name Products. Generics or store-brand items taste just as good, if not better, and you can save quite a bit.
I tested these tips myself when buying the items I needed for the meal I am about to share with you. You know what, they were so right!
Our menu and recipe this week is mouthwatering good and wonderful for leftovers too.
Roasted Brussel Sprouts
I know the Brussel Sprouts may not sound too appetizing to you, but please give them a try, because they are scrumptious. Besides being very tasty, the meal is very easy to prepare.
I used a 2-3/4 pound Chuck Roast, but you can also try a pork roast for 2 people.
I place the roast into my crock-pot, then added the following;
1 package ranch dressing mix (dry)
1 package gravy mix (dry) , the store brand was only 99 cents
1 package Italian dressing mix, (dry)
I added no water at all because cooking in the crockpot brings out all those wonderful juices.
I cooked it for 6 hours, putting it on at noon and it definitely was done by 6 p.m., and fork tender.
Potatoes ( I use about 4 medium size for 2 People)
Wash, peel and cut potatoes into bite size cubes, place in saucepan, cover with water and add about 1 teaspoon salt. Cook on medium heat until potatoes are fork tender. Drain off water, then mash with potato masher; add about 1 Tablespoon butter and about ¼ cup milk ( use the amount of milk you choose to make sure potatoes are fluffy an not runny), salt to taste, continuing using potato masher, hand-held mixer or whisk to whip potatoes into nice fluffy potatoes.
Roasted Brussel Sprouts
1 Package of Brussel Sprouts, fresh or frozen ( buy according to what the package serves)
Olive oil or canola oil
Garlic Salt and pepper
Grated Parmesan Cheese (from the can and generic is good)
Heat oven to 400 degrees F. Cut Brussel sprouts in half and place in bowl. Pour about 2 Tablespoons oil over sprouts, then sprinkle on 1 Teaspoon garlic salt, pepper to taste and about 3 Tablespoons grated Parmesan Cheese. Mix all ingredients together well. Now spread on a cookie sheet with sides to it, place in oven and roast for about 30 minutes. If using frozen Brussel Sprouts, it will take a little longer. You want them to be golden brown and crispy. Oh these are so good!! You can prepare these ahead of time and pop them into the oven when you are ready. This is also one of the many ways I make Roast Broccoli too, especially when my grandchildren come for dinner. I get the little flowers on the broccoli dark and crispy and they think it’s the best food they have eve eaten. It may look burnt, but it’s not and it certainly brings out the wonderful flavor of the vegetables. Yummy!!
This meal was a perfect amount for my husband and me, plus we had leftovers for the next day.
You can always add another vegetable or salad to your meal too.
Now for the leftovers, have you ever made or had Beef Manhattans or Turkey Manhattans? These are my husband’s favorite. All you have to do is use your leftover potatoes (or make a few more), heat them, heat up your meat along with can of cream of mushroom to make a little more gravy because you will need more. To prepare the meal, lay a slice of bread on your plate, top with the roast beef, put a scoop of mashed potatoes to the side of the bread or on top of the meat, now top it all with that yummy gravy. What a great meal for leftovers! MY kids loved this meal when they were growing up and it is still one of their favorites to this day. Peas, green beans or corn are great sides for this meal too.
Saint Vincent de Paul Society
St. Michael’s Conference