Here is another look into the Thrifty Kitchen! I have mentioned that I love the crockpot. Well here is another crockpot favorite that also turned into a second meal favorite!
First, for a bit of history ……. me, ThriftyCas, is known for NOT following the directions in the kitchen! I love to experiment and come up with my own concotions – sometimes work, sometimes doesn’t and sometimes rocks! Earlier this week was a “this rocks!” meal (or 2!).
We also have a motto in the kitchen – “if you like what you are eating, then you better enjoy it because you probably will not eat it again!” Why? Because every casserole, crockpot meal, or concotion I am always “tweaking” and the taste comes out different each time.
However, I am going to write these 2 simple meals down for you all to see (and for me to refer back to on what I did for these “this rocks!” meals before I forget 😉 )
Dinner #1 – Crockpot Pot Roast!
- 3.5 lb beef roast
- 2 packets of Lipton Onion Soup Mix
- a few dribbles of Safflower Oil (until the meat was covered in oil)
- 1 can of Campbells Beefy Mushroom soup
- 6-10 potatoes diced
I literally just dumped all of the ingredients (except the potatoes) into the crockpot together in the morning and slow cooked for 8 hours and ignored! 6.5 hours in, I cut up and added the potatoes. I wanted the potatoes al dente (I think that is the word!) just barely under cooked. Then served with crockpot sweet carrots, hot Rhodes rolls and salad. Yummy! Everyone loved it!
Dinner #1 Side – Crockpot Sweet Carrots
- 1 lb. bag of Baby Carrots
- 1/3 cup orange juice
- sprinkle of ground ginger (or fresh)
- a few dashes of cinnamon
- 1/4 cup honey
Throw all ingredients in together in a crockpot (I’ve mentioned we have a few crockpots running at a time!) and cook on low for 6-8 hours until carrots are tender. You can also sprinkle the final product with a dash of cinnamon.
We still had some left over Pot Roast and Potatoes (as always for the next days’ creation!) and so I put it away and let my mind rest for the evening to worry about it the next day!
Day #2 – Beef and Potato Enchiladas
- Leftover Pot Roast and Potatoes
- 6 – 10 Soft Tortilla Shells
- 2 cans of Old El Paso Enchilada Sauce
- 1 can Ortega Green Chilies
- Mexican blend cheese
My girls helped with this quick and easy dinner! We stuffed the shells with the Pot Roast and Potatoes (I love that the beef becomes “shredded” naturally from the previous slow cook), sprinkled with cheese and green chilies (only 1/2 with the chilis for the parents ;)) and then rolled them up. Stuck them into a cake pan (spray the pan with Crisco) and poured the 2 cans of Enchilada Sauce on top! Cooked at 400 degrees for about 20-30 minutes (until pipping hot!). Pulled them out and sprinkled with cheese on top!
All that we ALL could say was WOW! I think the slow cooked pot roast and potatoes with the Lipton Onion Soup mix the day before was an incredible burst of flavor the next day inside of the spicy scurmptious tortilla shell! It was a great and yummy twist to those Enchiladas!
Now maybe I can recreate it again – and maybe your family can enjoy two awesome meals with little effort and low price!
We used all ingredients from our pantry (all bought cheap and stored away!!) and freezer for both meals! It was great and cheap!
*Sorry I didn’t take any pictures! I wasn’t anticipating sharing it – you know – in case it totally flopped!