nablopomo 2017 | Butterscotch Sundae

We had a really lovely Thanksgiving break, and I’m not ready for it to be over. We made the most of our last day of freedom yesterday by doing some Christmas shopping, putting up the last of our Christmas decorations, eating far too much stuffing and playing several rounds of Hogwarts Battle (which should definitely be on your wish list if you enjoy Harry Potter and board games, which we do). The turkey and stuffing are gone — for those keeping score, the bonus turkey was much smaller than anticipated and I sent the leftovers to my sister-in-law’s house — but we’re planning to head back to Hogwarts again this evening after a crushing defeat last night in Year Four.

Here’s what will be on our dining room table this week.

Monday: Sloppy Joes: I found myself thinking about Sloppy Joes over the weekend,^[1]I don’t know, man. and I wondered if I could make them in the CrockPot. So I’m going to try it tonight.

Tuesday: Sweet Potato Burrito Bowls: After all of the holiday indulgence, I figured it would be good to eat something that was all nutrition. This seems like it’ll fit the bill. The green rice it’s supposed to be made with sounds delicious, but the kids won’t eat it so I’m just going to make plain rice.

Wednesday: Breakfast for Dinner: I’m not going to try to make waffles this time.

Thursday: Honey-Garlic Chicken: This is a tasty, dependable CrockPot dish.

Friday: Pizza: I’m trying the Vegan Harvest pizza from American Flatbread this week. I’ll let you know if it’s worth eating.

Hungry for more? Check out the Menu Plan Monday linkup at OrgJunkie.

Footnotes[+]

Footnotes
↑1	I don’t know, man.

Every other week we host my in-laws for Sunday night dinner. Here’s my tried-and-true pot roast recipe, which is actually my mother-in-law’s tried-and-true pot roast recipe. It makes a gravy, too, which is a great thing for a recipe to do. I usually serve it with mashed potatoes, but it would also be great with The Best Crunchy Roast Potatoes You’ll Ever Have.

Really Easy Pot Roast
2 1/2 pound boneless chuck roast
1 packet Lipton’s onion soup mix
1 can cream of mushroom soup

Heat oven to 350 degrees. Put enough aluminum foil to wrap around your roast in a roasting pan. Put the roast on the foil.

Sprinkle onion soup mix over roast and spread mushroom soup on top. Pour about 1/4 can of water over the roast.

Seal the foil over the roast (fold the top, then the sides).

Bake for 3 to 4 hours or until the roast is really tender.

Be careful when you open the foil packet. It’ll be steamy. Put the roast on a serving platter, then carefully pour the gravy into a gravy boat.

This isn’t our week to host Sunday night dinner. My sister-in-law is hosting this week, and she’s making pot roast. What a crazy coincidence.