Monday Meals: Spin on Pot Roast

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The chill of winter is almost out of the air here… although I’m told that there is a cold snap coming back.

Pot roast is one of my favorite dishes. For me, it’s comfort food that’s perfect for chasing away a cold, grey day. Also, the flavors are deep and full, which is something I miss on my restricted diet.

As a single working girl it is great for easy meal prep — and cost effective if I can get the meat on sale!

White potatoes are off the menu, as is beef broth (gluten!), so I changed it up a bit:

Pot Roast:

  • 2-3 lb. roast salt and paprika to taste
  • 3 large sweet potatoes peeled and cubed
  • 6-8 carrots peeled and chunked (I really add until the pot is full)
  • 2 parsnips peeled and cubed/chunked

Cooke in a crock pot on low heat for 8-10 hours or high heat 4-6 hours until internal temperature is reached.

When cool, separate into 5-6 containers for lunches for the week. Comfort food at work — can’t say no to that! :)

 

 

Monday Meals: Butternut Squash and Brussel Sprouts

This new quick meal idea is definitely a keeper!

Ingredients:

  • One package shredded butternut squash (mine was one sale for 1.50… otherwise they can be pricy)
  • Cumin
  • Olive oil
  • Salt
  • 1 package frozen brussel sprouts

Directions:

  • Sauté butternut squash in olive oil. Add salt and cumin to taste. Start off at medium heat until the “noodles” start to get soft, then increase the heat to get it crunchy.
  • Microwave brussel sprouts according to package.

All should be done in 20 min or less. Add in a rotisserie chicken and you have a healthy meal for 2 in no time (or clean up)!