Dinners 20-21

Oh my goodness!  It is certainly taking forever to get to 28 new meals.  We tried 2 new ones the past two days.  Now that Spring Break is almost upon us I won't be doing any new ones until April.  I know it didn't take this long last time, but there has kind of been a lot going on and I really just didn't want to stress about this.

Dinner #20-Easy Crock Pot Pork Chops-this picture didn't do it justice

 

 Super Easy-threw it all in a crock pot before church, came home and it was almost done.  What can be easier than that on a busy day.  Know your crock pot though.  Mine only cooked for 5 hours on low and I think that was to long.

•  
• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup (I would use the reduced sodium ones for both-it was a little to salty)

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes and salad

#21-Mexican Shredded Beef

 This was another easier meal, but it involved some effort.  It's not one of those meals you can put in the morning and then forget about until dinner time.  There is a middle process, but it wasn't to hard.  They were way yummy though and the kids really liked them.

• 3-4 Lbs. lean roast beef
• 1 pkg. onion soup mix
• 2-3 c. water
• 1 onion, diced
• 1/4 c. butter
• 1/4 c. flour
• 2 c.  picante sauce

 Lightly sear the roast on all sides. Add to crock pot and sprinkle with onion soup mix and add 2 c. water. Cook in crock pot on low for 8-9 hours, keep an eye on it and add more water as necessary. (again, know your crock pot.  Mine only took 4.5 hours before I took the meat out to shred and it was done.) Make sure there is always about 1-2 cups of liquid in there. Do not let the water cook out!

After meat is cooked, drain juices into a large jar. Place jar in the fridge so the fat will rise to the top and be easily removed. Shred the meat and toss our any excess fat.

Saute onion in butter. When onions are clear, add flour and stir until smooth. Add 1-2 c. of the meat drippings, stirring or whisking constantly until it is a gravy-like consistency.

Return shredded meat to crock pot and add gravy mixture and picante sauce. Add salt and pepper to taste. Stir and simmer. Meat should be moist and juicy.