My son has been on a Reuben Sandwich kick and my husband has been in the recording studio, so he hasn’t been around for dinners. So … we had lots of Reuben Sandwiches last week, which for this pregnant mama was just fine by her.
It seems everything I made last week was quite tasty. I know my boys really liked the French Dip Sandwiches last Monday. I am glad they enjoyed the sandwiches because they were SO EASY to make. A roast, salt and pepper, a can of beef consomme’, a can of french onion soup, and a bottle of beer. Throw it in the crock pot, cook for 6 to 8 hours on low, then shred the beef and serve on buns. On the boy’s sandwiches I put horseradish sauce on their bottom bun, put some mozzarella cheese on top, broiled until bubbly and served with the juice from the crock pot. I would say use a 3 to 5 lb roast if you want leftovers, if not a 2 1/2 lb roast is perfect for a family of 4.
Here is what we will be eating at our house this week.
Sunday: Kitchen and Kids Meatloaf, Roasted Parmesan Potatoes and Brussels Sprouts
Monday: Deep Dish Pizza Casserole and a green salad
Tuesday: Baked Alfredo Chicken, Sauteed Green Beans and Cheesy Crescent Rolls
Saturday: Fish and Chips (Yes, we are still trying to get to this. Maybe this weekend! My son really wants this but I am not so sure it is a smell I will be able to tolerate.)
As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.
Feel free to leave your ideas, too. Happy Cooking!
You can find other wonderful ideas at the links below.