Crock-Pot Pot Roast

Yesterday the weather here in Mississippi decided that it was going to continuously drop throughout the day with a low of 26 degrees that night. Well, with the weather getting chilly it made me want to make a cozy southern meal. I figured I would try to make a Pot Roast in the Crock-Pot since I was busy all day until 5:30. During my one hour lunch break I rushed to the grocery store and picked all the ingredients that I would need and threw it all together, set it on high for 6 hours. This was my first time making a Pot Roast and I was very happy that it turned out wonderfully! If you are interested in trying it look below for the recipe!

Ingredients:
1 can of French onion soup
1 can of cream of mushroom soup
1 packet of pot roast seasoning
1 1/2 cup of water
pot roast
baby carrots
4 red new potatoes
1 white onion
 mushrooms
flour

Directions:
1. Brown the pot roast on all sides in an iron skillet
2. Combine the first 4 ingredients together in the Crock-Pot
3. Cut potatoes and onion into chunks
4. Place all ingredients into the Crock-Pot and set it on high for 4-6 hours
5. Within the last 30 minutes add the flour to turn the sauce into more of a gravy
6. Serve and Enjoy!

Lots of Love,  Natalie
 

Tilapia Packets

 Last night, I decided to make this easy, tasty, and healthy meal. I had never cooked with Tilapia before so I was a little worried. This recipe was actually surprisingly easy and quick. Also, it was healthy and filling, I mean what could be better than that. I highly recommend this dish to everyone. The original recipe can be found here.  

Baked Fish, Spinach, and Tomatoes in Foil Packets

Serves two

1 pound fish fillets, about 1-inch thick
2 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
20 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon, cut into 2 wedges
Salt and pepper
Olive oil or butter

 

Directions:

Preheat the oven to 400°F.

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

 

*I used Tilapia for my pound of fish

**I also seasoned the Tilapia with Tony's Chachere's Original Creole Seasoning

*** I also roasted some red new potatoes with a little olive oil and Tony's Creole Seasoning

***Added bonus the clean-up is so simple

 

 

Lots of Love,  Natalie

Since, Jay and I are back to doing our weekly home cooked meal, this past week I made this very easy and healthy dinner. I did not want anything that would take a lot of time to prepare since it had been a long week. I found this recipe via Pinterest and decided to try it. While I may have used two baking dishes all of this can actually be combined into one to make it even easier.

 

Easy Italian Chicken:

 

Boneless, Skinless Chicken Breasts

Green Beans

Red New Potatoes

Butter
Italian Seasoning

Salt

Pepper

 

Directions:

 

1. Preheat oven to 350 degrees. Wash Chicken, Green Beans, and Red New Potatoes

2. Combine all in one dish or two

3. Season with Italian seasoning, Salt, and Pepper (to taste or sight)

4. Cut up some butter and place it on top

5. Pop it in the oven for one hour

6. Enjoy!!

 

 

P.S. Along with being healthy and easy it is also fairly cheap, which makes it amazing.

 

 

 

Lots of Love,  Natalie