They all can't be winners.

Sunday I wrote out our meal plan for the week with the idea of trying ALL new meals.

Not just new meals but using my crockpot {or as auto correct likes to call it "crackpot"}.

Monday:

Pot Roast

We came out of the gates running with this one.

It was AH-MAZING.

Hubs said top five meals I have made, and lets be honest people that pretty high standards here :)

The only I changed for our was instead of putting the potatoes in the pot, I made mashers. Which is just cause my kiddlets prefer them that way.

Oh and do not forget get the loaf of crusty bread to "zamboni" that plate clean.

Tuesday:

Orange Chicken

Going into Tuesday we had some big boots to fill after the pot roast.

And lets just say those boots were not filed, even the little drop.

This meal was disgusting.

Worst part it was in the crackpot all day, smelling up my house. Giving me the sensation that it was going to be EPIC. Yeah it was EPIC alright, EPIC FAIL.

Live and learn.

The taste was over powering, and NO ONE liked it.

We ate cereal.

Wednesday:

Tortellini Soup

This was the only non crackpot meal I made.

It was good.

It was easy.

And it made up for the night before.

Mind you it was not Pot Roast, but they all can not be a "pot roast" type of meal.

I did make my Cheesy pull-apart bread to go with it.

Thursday:

Angel Chicken

I knew this would be our redeemer.

And it was.

Full of flavor.

Everyone loved it.

Even my non-mushroom eaters.

We all agreed it will go into the "routine".

Random side job:

Apple Butter

When I pinned this, I knew it would be a gift for Buggie's teacher for Thanksgiving.

I just thought after reading the directions it would take around 10 hrs, well tack on 6 more hrs and you have yourself some apple butter.

Its good.

REAL good.

Worth the time.

I think were I went wrong was the apples I used were REAL juicy, so it took longer for the liquid to evaporate.

But make it.

The before:

The after:

That cute Thanks little tag came from here, they are free!

Ok so there it is, the low, the skinny, the nitty gritty, the good, the bad, and the REALLY REALLY good.

I encourage you all to take a week and plan a new recipe for each night. Just remember there might be a night you end up eating cereal!

What We ate Wednesday. {Crockpot Pulled Pork}

Easy is my middle name, wait what?!

I mean when it comes to cooking, bahaha.

This is one of those set it forget super easy meals.

Pulled Pork:

- Boston Pork Butt {remember it will shrink down, so get a little more then you think you need}

- 2 beer OR 2 cans of root beer OR 2 cans Cherry Dr Pepper

-If you would like a little kick, you can add a chipotle pepper or two {adobe canned chipotle peppers}

- bottle of your favorite barbecue sauce {we are Sweet Baby Rays family}

1. Put the pork in crockpot, add which ever beverage you have chosen {and peppers if you are using them}. Water to cover the rest. Cook on low for 8 to 10 hrs.

2. With one hr left in cooking, take the pork out shredded and add it back to the liquid.

3. Once done place pork {minus liquid} in a baking dish. Mix with barbecue sauce and bake at 350 for 15 to 20 mins, until sauce gets sticky.

I made garlic buns, melted butter, garlic powder, a little salt and under the broiler.

And I made slaw, I do not measure with it, sorry, mayo, apple cider vinegar, salt and sugar.

And some corn with parmesan sprinkled on top.

And serve.

Enjoy!!

Crock pot sensation.

When Jellybean was born we were blessed to have a stream of meals dropped off at our house {best gift someone can give new parents}. And one of those dinners came from my girlfriend Jenni. Her Italian Beef subs were beyond delish. My hubby has been thinking about these since then. So six months later, I decided I would make them. Are you ready for this? Simplest recipe ever {besides maybe a pb&j}.

Ingredients:

- 1 to 2lb chuck roast {I would lean more to the 2lb since it does cook down a lot}

- 1 12oz jar of pepperoncini

- 4 beef bullion cubes

- buns {we prefer a soft seedless hoagie}

Put the beef bullion in the crock pot, pour in entire jar of pepperoncini. Put the roast in. Cover with water. Cook on low 8 to 6 hrs. Once done take out shred with fork. Stuff hoagie and top with some of the pepperoncini.

I decided to top with a provolone cheese sauce.

Ingredients:

- 1 tbsp unsalted butter

- 1 tbsp all purpose flour

- 2 cups warm whole milk

- 1 cup grated provolone

- 1/4 cup parmesan

- salt and pepper to taste

Over medium heat melt the butter. Add flour whisking for one minute. Slowing add milk while whisking. Cook for 4-5 mins, until thickened. Remove from heat and stir in cheeses. And salt and pepper. Then drizzled over sandwiches.

For a side I just made a tomato and avocado salad.

Enjoy!

{Sorry about the picture I would have gotten the big Momma camera out, but I was hungry so iphone did the job!}