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Wednesday, August 31, 2011

Tuesday and Wednesday's Menus

When I finished my pot roast on Sunday I saved the beef broth from the pressure cooker in a separate container and saved the leftover beef and veggies as well. Yesterday I made a quick roux with butter and flour and then thinned it out with the reserved beef broth. I added my veggies to simmer and then cubed some of the leftover meat. When the veggies were warmed through and ready I added the cubed beef, heated through this made a quick and easy beef stew. I still had some beef leftover, so I wrapped it well in foil and put it in the freezer. I may use it later for another beef stew, or even shred it down and make BBQ beef, or some other reason. It was a super economical meal because I got two dinners out of the one roast plus 2 lunches and now I can even use it round out a third meal. It was also economical because I bought the roasts on a buy one get one sale at Winn Dixie, so I have another untouched roast in the freezer. I wasn't intending on buying beef that day but when I see a sale like that I have to jump on it.

For tonight's dinner I will be setting up my rotisserie and roasting a whole chicken. I will flavor it with lemon, salt, white pepper, and butter rubbed generously under the breast skin to keep things moist and flavorful. I am making a side of rice, some artichokes (just steamed with butter) and some yellow squash.

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