I’ve been enjoying the crock pot lately; it’s just so easy to use. Simply brown the meat, throw it in the crock pot with some liquid and leave it alone all day.
Tonight we had roast from a local grass-fed beef supplier. Roast beef isn’t my favorite piece of meat but I still find it edible if it’s moist and flavorful. Here’s tonight’s recipe:
Crock pot roast beef
Roast beef with the cooking juices
Last week we fell off the wagon a little bit. Starting with my husband’s birthday, I consumed far too many grains and it made itself known. I broke out with these really annoying bumps on the backs of my arms and legs. Plus I felt icky all week.
Back to business!
I have a ton of squash and peppers in my fridge right now from my CSA box. I think I am starting to grow tired of the summer squash! I’ve been craving beets and sweet potatoes lately and couldn’t pass them up – especially since they were local and on sale!
All the fish we bought was wild caught and all the meat and chicken we purchased was organic and 100% grass fed. All of our produce was from local, organic farmers as well.
Also on my list to make is hummus to dip peppers, carrots, and cucumbers. I have all the ingredients, just need to blend them together. Plus I still need to make that delicious-looking tomato pesto!
This week’s dinner menu:
Monday:
Pan grilled Mahi Mahi
Served with mashed sweet potato and green beans
Tuesday:
Lemon-pepper chicken in the crockpot
served with summer squash and a beet salad
Wednesday:
Stir-fry beef with onions, peppers, garlic, and squash
served with quinoa
Thursday:
Cauliflower Crust vegetable pizza (experimental)
served with a beet salad
Friday:
Hamburger patties with bacon and avocado
served with baked sweet potato fries
Saturday:
BBQ pork chops
served with fruit salad and spinach salad
