I have a friend who never does anything the easy way when it comes to cooking. She even took a French cooking class and makes some of the most delicious food I’ve ever sunk my teeth into. She would never just open a can of this or a packet of that when preparing her meals.
That woman is not me. She is a close friend of mine, but she is definitely not me!
I’m all in there for opening a can of this or a packet of that, pouring it over some kind of meat, and forgetting about it until dinner time. Today I will share with you two of my favorite easy-peasy dishes.
Crock-pot Roast Beef
- Put roast beef in the bottom of a crock-pot. (I use whatever cut of roast beef I find on sale, whether its rump roast, round roast, sirloin, or whatever else my local grocery store may have on sale.)
- Place ½-1 stick of butter over the meat along with parts of packets of Au jus and a packet of dry ranch dressing.
- Add vegetables: carrots, potatoes, celery, and onion
- Sprinkle the rest of contents of the two packets over the veggies and cook according to the crockpot directions (4 hours if on high, 8 hrs if on low.)
*I got this recipe from my daughter-in-law who fixed it for my husband and me when we visited. It was so yummy, that I had to have her recipe.
Easy Barbeque Chicken
- Put cut up chicken pieces in a casserole dish. Personally, I like chicken breasts, but any cut of chicken would work
- Sprinkle a dry packet of beefy onion soup over the chicken.
- Put a can of cranberry sauce over the chicken. I use the cranberry sauce with whole cranberries. This doesn’t pour. You have to spoon it out and sort of spread it over the chicken.
- Pour about a half cup of California French dressing over this and mix together with the cranberry sauce to the extent you can.
- Bake at 350 degrees for about an hour. Pull the dish out about midway and baste the meat with the sauce around it.
- Serve over rice.
*This is one of my youngest son’s favorite meals.
Writing Prompt: If we open the lid of the crock pot in your kitchen, what do we find?