Week 3

Monday:  Korean beef and broccoli over rice with Mandarin oranges - used leftovers from Sunday's roast to make the Korean beef!
Tuesday:  Quinoa Chicken Parmesan Soup - a new slow cooker recipe.  It has potential but needs a little tweaking.
Wednesday:  Eggs and Bacon.  The oldest was complaining about soups and casseroles.  He will eat just about everything but he prefers each item separate not mixed together.  I gave him the decision for dinner so we had breakfast!  Who can go wrong with bacon???
Thursday:  Gnocchi with sausage, peppers, onions and peas.
Friday:  Pizza at the local cafe.  Harvest has gone on for too long and I just wanted a quick dinner that the kids would enjoy.  Love a place that will rush a pizza, put on a cartoon and have a special drink just for your kiddo!
Saturday:  Leftovers.  Love this day because the fridge gets cleaned out and I don't have to cook.  Hate this day because leftovers are my least favorite meal.
Sunday:  Taco soup with all the fixings.

I know some people will question using roast in the Korean beef recipe.  I don't make a roast like my mother did!  Some will think this is a good thing, some will not.  Mom used the slow cooker and added the traditional potatoes, onion and carrots.  It does smell wonderful when you walk into the house.  

I have to give credit to my husband for perfecting the roasts for us on the Traeger.  We use a basic rub on the roast and slow cook it on the grill.  The smoke adds some amazing flavor and the low heat is perfect for cooking grass fed meats.  We always use a meat thermometer and the finished product is delicious.  It also has a different texture than mom's roast.  When cooled, it slices perfectly in the food processor for sandwiches, quick additions to stir-fry (Korean beef) or easy tacos.  It doesn't work to