This Week In Our Kitchen: Week of November 13th

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

Wednesday: Oven Fried Chicken, PW Mashed Potatoes and Creamed Corn

Thursday: Texas Two Step Pork Chops, Dill Potato Salad and Chipotle Corn on the Cob (I will be adding the Texas Two Step Pork Chops to my blog later this week.)

Friday: Leftovers

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.