This Week's Dinner Recipes

Tyler and I decided to try four new recipes this week to spice up our dinner meals. I'm happy to report that all of the recipes came out great and we highly recommend them, especially the pot roast!

Pot Roast and Potato Pancakes
Growing up, my grandmother always made the best pot roast and potato pancakes. So, we thought we would try making this tasty dish for dinner.

  • Beef Chuck Pot Roast (about 3 1/2 pounds)
  • 1 tablespoons olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 tsp dried rosemary
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 stick butter
  • 3 potatos
  • 2-3 tablespoons of butter
  • 1 beaten egg
  • Jar of applesauce
  1. Preheat the over to 275 degrees.
  2. In a dutch oven, heat olive oil and place pot roast in the pan. Season with salt and pepper. Brown the pot roast for 2-3 minutes on each side. Remove the pot roast and put it on a plate temporarily.
  3. Add carrots, celery, and onions to the pot and cook for 2 minutes. Add in rosemary, and cook for another 2 minutes or until vegetables are soft.
  4. Place pot roast back in pot, cover lid, and place in the oven for 2-2.5 hours or until tender.
  5. Peel and then grate potatoes in a bowl. Mix in the beaten egg until combined
  6. Heat one tablespoon of butter in a non-stick frying pan on medium high. 
  7. Add in 1/4 cup of potato and pat the potato mounds to 1/2-1/2 inch thick. Flip potato pancakes after 2-3 minutes.
  8. Cook potato pancakes until brown and crispy on both sides. Serve with applesauce.
I put all of the ingredients in the slow cooker before work and came home to delicious soup!

  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
  • 1 10-ounce package frozen whole kernel corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
  • 1 10-ounce can enchilada sauce (I used mild)
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1 1/2 cups milk (I used skim) 
  • 1 cup shredded Pepper jack cheese (4 ounces)
  • 2 chicken breasts
  1. In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
  2. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. 
  3. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
  4. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 
  5. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. 
  6. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
We loved the chicken part of the recipe; however, if we were to make the pasta sauce again, we probably wouldn't use lemon as neither one of us likes the lemon flavor in pasta. Also, I prepared the marinade before work and then let the chicken marinate during the day.


  • Juice of 1 lemon (3Tbsp)
  • 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp basil or oregano
  • 2 boneless, skinless chicken breasts 
  • 2 cups dried penne pasta
  • 2 Tbsp butter
  • Juice of 2 lemons (6 Tbsp)
  • 1 Tbsp minced garlic
  • 1/2 cup half and half (or heavy cream)
  • 2 tsp dried basil
  • 2 Tbps capers
  • 1/2 cup grated parmesan cheese
  1. Combine first 6 chicken ingredients and mix well.  
  2. Place chicken in a ziplock bag and pour marinade over chicken.  
  3. Marinate overnight in the refrigerator.  
  4. Preheat the oven to 375 degrees. Cook for 15-20 minutes or until chicken is no longer pink.
  5. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
  6. While chicken is baking, cook pasta according to directions (10-12 minutes).  
  7. Reserve 1/2 cup of pasta water and drain.  
  8. In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot. Add some salt and pepper to taste.  
  9. Add the parmesan cheese, basil and capers, and heat until cheese is melted.  
  10. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.
  11. Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.
  • 2lb lean ground beef (I used 1 lb. and just decreased the amounts by half.)
  • 1 onion
  • 1 bell pepper
  • 2 cloves garlic
  • 1 - 15 oz can chopped tomatoes
  • 1 1/2 cup barbecue sauce (I used a mustard based sauce.)
  • 1/4 cup steak sauce
  • cayenne hot pepper sauce (I didn't use)
  • cheddar cheese, shredded
  1. Chop the onion, pepper and garlic and add to skillet with ground beef.  Brown and then drain the meat.  
  2. Add remaining ingredients with the exception of the hot pepper sauce and cover, simmer for 40-45 minutes.  
  3. Remove cover, add a few dashes of hot pepper sauce (to your liking) and continue simmering for a few minutes to reduce liquids.  
  4. Serve on toasted buns and top with cheddar cheese, if desired.

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