Originally Posted by mlinn

Brown up a pot roast (you can add onions,garlic,bell peppers etc if wanted) then cut up and throw in the crock pot with 3/4-1 cup salsa ( I make my own salsa out of rotel,onions,jalepenos,lime juice,salt,pepper,cumin and cilantro and blend together) Cook in crock pot on low 10-12 hours or on high for 5-6. Shred the meat and you have some tasty tasty tacos. I throw mine on some low carb tortillas( I suggest mission low carb wheat tortillas) with diced onions and cilantro and some wedges of lime and salsa and cream to top it off.

Here is another idea for pot roast - put in a browned pot roast with 1 family size can of cream of mushroom soup and 1 packet of lipton onion soup mix and cook 10-12 hours on low.

Originally Posted by Wendy M.

Tonight will be Turkey Tacos soft & hard shell. Toppings will be cheese,tomatoes,broccoli slaw,black olives(kids love them)and salsa.

Originally Posted by AnnieC

Last night was filet mignon with garlic mashed potatoes and mushroom sauce.

The mushroom sauce was awesome. Here's the recipe I made up:

6 tbs butter
1/4 red onion, diced (probably 1/3 cup)
1/2 container sliced portabella mushrooms
freshly ground black pepper (to taste)
kosher salt (to taste)
3-4 tbs flour (depending on how thick you like your sauce)
1 can low sodium beef broth
1/2 to 1 cup red wine (don't cook with anything you wouldn't drink!)

Over medium heat, saute diced onions in 3 tbs butter until they become soft (about 6 minutes). Add mushrooms and saute 2 minutes more. Add beef broth and wine and bring to a boil. Make a paste from the remaining butter and flour and add to the boiling mixture. Making a paste will prevent lumps from forming in your sauce. Whisk the mixture rapidly until the sauce thickens and mushrooms are soft (about 5 minutes or so). Serve over steak or mashed potatoes. As a side note, if you wanted more wine flavor, you could add more wine or replace half the beef broth with wine. We just added in what was left over from our bottle.

For the garlic mashed potatoes, I roasted 5 cloves of garlic (coat peeled cloves with olive oil and roast at 400 for about 25 minutes) and mashed them into some red potatoes I had boiled. To that I added some 2% milk and about 2 tbs butter, black pepper and salt. Pretty yummy with the mushroom sauce.

For the filets, we coated them with a mixture of butter and olive oil, then seasoned with kosher salt and black pepper. Then we broiled them for about 7 minutes on each side (we got HUGE filets from Costco...you can get 4 for 20-35 dollars, depending on the weight). It was a pretty good dinner if I do say so myself.

Originally Posted by nikbeehubby

asparagus chicken:

2 of those boneless, skinless, tasteless chicken breasts boiled and cubed.
in resulting liquid boil a pound of bowtie pasta. drain and set aside.

in the pot add 1 can cream of chick soup,
1/2 a soup can full of milk
1 can of asparagus pieces and tips, juice and all
1/4 cup diced feta cheese
1/2 tsp cayenne pepper
1 Tbs zatar (can sub thyme)
2 tsp salt

put everything back into the pot, stir it up, let sit ten mins before serving.
sprinkle on top of each portion a pinch of finely minced sun dried tomatoes.