Super Simple Roast

Hello there!

Today was yetΒ another day off of school (this time not due to snow but rather to extremely low temperatures) and it was a productive one for me! I did a lot of cleaning and spent a solid 1 1/2 hours at the gym, which was really nice. Normally I only have 30-45 minutes to spend there so it was nice to get a nice long session in. I also had lots of time to snuggle my fur babies and give them plenty of love! πŸ™‚

Simple Roast

Since I had plenty of time today and Justin and I happened to be hosting some friends for dinner, I decided to make a yummy roast for dinner. I used a super simple recipe that my mom passed down to me. When I say “super simple,” I mean that even beginning cooks can easily make this and have it turn out delicious! It does need to spend several hours in the oven, so I don’t often have time to make it; however, today I had the time to do it so it was the perfect choice!

My dad provided Justin and I with several roasts that he purchases from a local butcher every year. I am always thankful for local food and meat is no exception; however, this particular cut was rather fatty so I had to spend a little time cutting off most of the excess fat. I placed the roast in my roaster and surrounded it with five potatoes, peeled and cut in half, and about 8-9 carrots, peeled and cut in half.

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I poked several holes in the top of the roast using a fork.

I sprinkled a bit of seasoned salt on top of the roast and then filled the roasting pan with water until it covered all but the top of the roast. I then sprinkled half a packet of onion soup & dip mix into the water.

Then I covered the pan and put it in the oven. (The picture below looks a little gross but trust me . . . looks aren’t everything!)

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After about 4 hours, I removed the roast and separated all the ingredients. I added some flour to the Β leftover “soup” Β mixtureand voila! Gravy for the potatoes!

I also served this meal with some homemade bread that I made on another day off school. It was delicious and a huge hit with everyone! Easy and delicious meal? Great success!

Super Simple Pot Roast

Ingredients:

-Beef Tip Roast (mine was about 2 pounds)

-5 medium-sized potatoes, peeled and cut in half

-8-10 carrots; peeled and cut in half (you could also use baby carrots)

-Seasoned Salt to taste (I used roughly 2 tsp)

-1/2 packet of Onion Soup & Dip Mix

-Flour (to thicken gravy)

Directions:

1. Preheat the oven to 300 degrees. Place the roast in a roasting pan.

2. Surround the roast with the carrots and potatoes.

3. Use a fork to poke holes in the top of the roast.

4. Sprinkle seasoned salt over roast.

5. Fill the roasting pan with water until all but the top of the roast is covered.

6. Sprinkle the onion soup & dip mix into the water.

7. Cover the roasting pan and place in oven for 3-4 hours (depends on how fast your oven cooks). Potatoes should be soft and roast cooked through.

8. Remove from oven; separate meat, potatoes, and carrots.

9. Mix remaining water with a bit of flour to thicken into gravy.

10. Enjoy!

Prep Time: 15 minutes

Cook Time: 3-4 hours

Serves 6 (may depend on the size of your roast)

I hope you love this recipe as much as I do!

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No school but at least hosting dinner gave me a reason to dress up a bit! πŸ™‚

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Lace Shirt: Maurices

Cami: Target

Purple Sleeveless Top: Forever 21

Skinny Jeans: Maurices

Flats: Target

Necklace: Forever 21

Belt: Bluetique

Clean Eating Chicken & Spinach Penne

Today was one of those days where I hit the ground running from the moment I woke up and didn’t stop until I got home after work. Lots of meetings and paperwork to fill out today and it seemed like it was just one thing after another. Whew!

When I got home, I wanted something quick, easy, and yummy for dinner so that I would have some time to relax this evening. I found a recipe on Cassie’s Back to Her Roots blog and I easily adapted it to be more “clean” and to accommodate the things I had in my pantry.

You can find the original recipe here. Cassie’s recipe calls for shrimp, but I’m not a big seafood fan and I had chicken on hand so that’s what I used. I also did not add mushrooms, salt, or pepper. I can’t say I used her recipe too closely with cook time/measurements, but it served as a wonderful guide for this meal.

First up, I boiled some water and put in a box of 100% whole wheat penne. While that was cooking, I diced up some tomatoes and threw them in a large skillet with a small amount of extra virgin olive oil, some minced garlic, and a few dashes of crushed red pepper flakes. I did not use much oil because the tomatoes produced a lot of natural juices.

I sauteed them for a minute or two and then added some chicken (I diced the chicken up nice and small). Once the chicken was cooked, I added finely chopped spinach. (Mmmm! I LOVE spinach!)

Once everything was cooked, I added a 6 oz container of plain Greek Yogurt and about half a jar of my mom’s homemade spaghetti sauce. Her sauce has a bit of a spicy kick, which complimented the red pepper flakes perfectly! I also love using her spaghetti sauce because I know exactly what goes into it (hint: no preservatives or added salt).

Lastly, I added the cooked penne back in and stirred it all around. The whole thing took 15 minutes and it was deee-licious!! Simple, quick, and easy! Also nice and clean. πŸ™‚ Definite success!

And now, off to relax with the hubster and pup. No better way to relax than that!

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I don’t know about you, but I think fall is going by entirely too fast. I’m not ready for dreary winter weather! I needed some fall colors in today’s outfit!

Sweater: Maurices

Cami: Maurices

Khakis: Maurices (Hmm…I may be obsessed with that store)

Ballet Flats: Kohls

Necklace: Express

Bow belt: Honestly, I got this at a Plato’s closet and it has no tag. But I love it!