QUICK Pot Roast & Stir Fry

Here are two really quick meals you can make with almost zero prep time, zero cook time, zero clean up time. That's right. Perfect meals for a busy teacher or anyone else looking for something delicious in a hurry.

Crock-pot Pot Roat

What you'll need:

• 2 lbs of chuck roast
• 1 pkg. of onion soup mix
• 14 oz. of beef stock
• 2/3 cup of water
• 1 medium onion
• Handful of baby carrots
• Handful of celery (quartered)
• 8 small red potatoes

The night before I made this pot roast, I prepared my vegetables by chopping them. I left them in a tupperware container overnight so when I woke up I could throw it in and head off to school.

I combined all of my ingredients in the crock pot: meat first, vegetables, onion soup mix, then beef stock. 

Cover your crock pot and cook on LOW for approximately 8-10 hours. I put mine in at 6:30 AM and by the time I returned home from school at 5 PM, it was PERFECT. My house smelled delicious and I was ready to eat.

I served the pot roast over egg noodles.

After we were finished, I placed all of the leftovers in a tupperware container and then thickened my gravy for lunch the next day. I added 2 tablespoons of flour directly into the leftover "juice" in the crock pot and whisked it together until it thickened.

Stir Fry

What you'll need:

• 1/2-3/4 pound of chopped meat (mine was leftover from my Mexican Stuffed Peppers)
• 1/4 cup of chopped onion
• 1 zucchini
• 1 sqaush
• 1 bag of raw "stir fry vegetables"
• White rice (I used Uncle Ben's again)
• Soy sauce (to taste)

Slice your zucchini, squash, and onion. 

Place your zucchini, squash, and onion in a skillet with some oil to sautee over medium high heat. I like to add garlic salt, paprika, and pepper to my veggies.

After vegetables have begun to sautee, add raw stir fry vegetables and one cup of water. Place the lid over the pan and allow vegetables to simmer for about 10 minutes. Lower the heat and add about 1/3 cup of soy sauce. I tend to use less because I don't like it saturated.

At this point, I added my 90 second rice to the microwave. I added the rice and leftover, cooked chopped meat to the skillet, stirring until fully mixed and covered in soy sauce.

Dinner is done! The great thing about this recipe is that it "stretches" the leftover chopped meat but you still wind up feeling really full from all of the vegetables. I had enough leftovers for lunch tomorrow, again!

With one day left in my Four Day Dinner Challenge, stay tuned for tomorrow's Crock-pot Buffalo Chicken! :)

Four Day Dinner Challenge

I spent all day at a training with a substitute in my classroom. Tomorrow I will have a sub in my class in the afternoon while I spend half of my day grading our first writing performance assessment and on Friday I will have a sub in my class for the afternoon while I travel to Orlando to chaperone a trip. My boyfriend coaches football practice until 6 PM and usually does not get home until 6:30 PM. With so many things going on and changing week to week, it can be difficult to make healthy meals that both of us will enjoy.

Cue my "Four Day Dinner Challenge." I want to prove to myself that I can make dinner for an entire school week. I also want to prove to myself that I can find time to try out a new recipe instead of tacos and chicken alfredo on repeat. Here's my menu:
-Monday: Mexican stuffed peppers
-Tuesday: Crockpot pot roast
-Wednesday: Summer vegetable stir fry
-Thursday: Crockpot buffalo chicken

I've already gone grocery shopping and made my first meal. I've never made pot roast before so this will be a learning experience for me.  All of my recipes here so busy teachers like myself can enjoy a quick, yummy meal too!

Mexican Stuffed Peppers

This is a play on stuffed peppers I remember eating as a child with tomato sauce, rice, cheese, peas, and chopped meat. I'll make stuffed peppers whenever I have extra chopped meat leftover or peppers are on sale. For this recipe you'll need:

• 2 bell peppers (I like to make sure they can stand on their own; any color)
• At least 1/2 lb. ground turkey (You can also use ground beef/chicken)
• 1 cup of shredded cheese (I used cheddar but whatever you have on hand will work)
• Onion and minced garlic (to taste)
• About 1/3 cup of salsa
• Taco seasoning (1/2 package)
• Sour cream (to taste)

Preheat your oven to 350 degrees. Clean out the center of your peppers by cutting the tops out, creating a "bowl." Add the peppers to a large pot of water and let the water begin to boil. Once the water has begun to boil, peppers should become slightly cooked through. Be careful because you do not want them to become "mushy." Once peppers have reached the desired consistency, drain the water and leave peppers to cool. Remember, they will continue to cook in the oven.

You should clean out your peppers before boiling. But if you forget, the seeds will come out on their own!

Over medium heat, brown ground turkey (or meat of choice) with garlic and onion in a skillet. Drain meat after it's been browned and add taco seasoning. Lower heat to a simmer and stir occasionally so seasoning is distributed evenly.

Since I will need ground turkey for my stirfry on Wednesday, I made 1.25 pounds of ground turkey and removed half of it before I added the taco seasoning. Life is all about shortcuts!

Here's where I cheated took another shortcut. I normally will make white rice on the stove. However, tonight was not the night I wanted to wait 30 minutes for rice to boil. Cue Uncle Ben's 90 second Spanish style rice. I threw it in the microwave for 90 seconds. Once the rice was cooked, I added it and some salsa to my seasoned ground turkey.

I allowed the mixture to simmer and then began to stuff my peppers.

I prefer to use this little 9x9 cake pan because I'm working with what I've got but I've also seen Pyrex dishes used. Basically, anything with raised sides that's oven-safe will work. I also prefer to line my pan with aluminum foil because it's less clean up time ;) Spray with some cooking spray. Make sure your peppers can stand on their own.

Fill your peppers. I prefer using a large spoon to scoop my filling into the peppers. In between layers, I like to sprinkle in some cheddar cheese.

I usually add a cheese "hat" to the top of each pepper so the cheese will melt over the top of the pepper. Let's face it, the more cheese the better!

The finished product. I choose to top mine with sour cream.

Dinner is served, teachers!

What's your favorite go-to recipe?