Crockpot Roast Beef & Leek Sandwiches

It's been a better week, well kind of.  William is really liking his TaeKwonDo and he got a red stripe this week.  After 5 stripes he will move up to a orange belt.  Jeff is good, he came home yesterday and was telling me they just stood around in the office chatting and enjoying conversation.  It's not something he has experienced for a while.  In Utah it was all about get your jobs and get to work.  He feels like he is in a different world.  As for me, still bored and lonely but adjusting.  I am spreading out any errands to get me out of the house more.  And, I took on the small but crucial task of preparing communion at the church we have been attending.  It's progress.

Crockpot Roast Beef & Leek Sandwiches
Clean Eating November/December 2011

2lb lean beef pot roast, eye of round roast or other lean beef roast, trimmed of visible fat
2 cups low-sodium beef broth
4 cups thinly sliced leeks, white and light green parts only, rinsed well
8 whole-grain kaiser-style buns, halved through center
4 cups baby arugula

Pantry Staples:
3 cloves garlic, minced
Sea salt and ground pepper to taste

One:  Add beef,  broth, 1 cup water, and garlic to crockpot.  Cover and cook on low for 5-6 hours, turning once, until beef is tender and pulls apart easily when tested with a fork.  During final 30 minutes of cooking, add leeks, submerging in broth.

Two:  Remove beef and transfer to a large bowl; let rest until slightly cooled, about 5 minutes. Using 2 forks, shred beef into small pieces.  Return beef to crockpot, stirring to coat in broth.  Season with salt and pepper, cover and heat until warmed through.

Clean Eating recommends toasting the buns, topping your sandwich with arugula and serving with a bowl of the juice for dipping.

With the leftovers I made burritos by adding a little tomato paste and taco seasoning.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Not your Mama's Spaghetti

It finally happened, I had a bit of a break down over the weekend.  Yes, I miss all of you so much that I cried (thanks Donna Kirchoff for being there for that).  Today started out with a bit of a pity party but as the day progressed and with the help of a little retail therapy I am feeling much better.  I have been working on couponing and I have to tell you there is some joy in getting your receipt showing a savings of $46.35.  I don't think I will ever be on the show "Extreme Couponing" but I know there is money to be saved at the grocery store. 


I finally got my copy of Clean Eating November/December it was a bit delayed due to the change of address.  There are several really good meals in here that my boys and I will be trying.  There is a section of 5 ingredient meals and the Spaghetti & Spicy Cajun Meatballs sounded delicious.  However, I felt that since my fridge is full of veggies I would add a few more ingredients to the mix.


Ingredients:


5 cups boxed or jarred unsalted diced tomatoes - I used a can of Fire Roasted Diced Tomatoes and a Jar of tomatoes from our garden back in Utah (tear, tear).
1/2 lb raw shrimp, peeled, deveined and tails removed
1 lb extra-lean ground pork
2 tbsp salt free Cajun style seasoning - I used closer to 5 tbsp Mrs. Dash Extra Spicy Seasoning
12 oz whole-wheat, corn or brown rice spaghetti


Pantry Staples - (I guess listing them as staples allows you to call this a 5 Ingredient meal.)
Olive oil cooking spray
4 cloves of garlic, minced, divided
Sea salt and fresh round pepper to Taste


Additional veggies that I added
Handful of fresh mushrooms
Half white onion, chopped
Bunch of Spinach, stems removed, chopped


Instructions:
ONE:  Heat medium sauce pan on medium-high and coat with cooking spray, add 2 cloves of garlic and cook for 1 minute, stirring.  Add tomatoes, stir and bring to a simmer. (This is where I added my mushrooms and onion)  Reduce heat and cook for 25-30 minutes, stirring occasionally.  Season with salt and pepper.


TWO:  Preheat oven to 425.  Line a large baking sheet with parchment paper.  In the bowl of a food processor, pulse shrimp into small chunks.  Add pork, Cajun seasoning, remaining 2 cloves of garlic and salt and pepper; pulse until combined.  Scoop 2 tbsp of mixture, roll into a ball and place on baking sheet.  Should yield approximately 24 meatballs.  Mist tops of meatballs with cooking spray.  Bake for 8-10 minutes, until golden brown and cooked through.


THREE:  Cook pasta according to package directions.  Scoop spaghetti onto serving plate and top with meatballs and tomato sauce.

It was really good!! I loved it and is very low calorie and fat.  If you following their instructions and serving suggestions of; 1 cup pasta, 4 meatballs and 1/2 cup sauce you get;

Calories 383, Total Fat:4g, Sat Fat: 1g, Carbs 45g, Fiber 2g, Sugars:1g, Protein: 36g, Sodium; 153mg, Cholesterol: 117mg.

This is one of those meals that makes me so very thankful for my son who will eat just about anything.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34