Category Archives: Recipe Review

Crock Pot Pot Roast

crock-pot-pot-roast-5

Ok, this is my new favorite recipe, and it couldn’t be easier! Moms, get ready, because you are going to love this.

Crock Pot Pot Roast

1.5-2 lb. Beef Roast
1 can Cream of Mushroom Soup
1 packet Onion Soup Mix

Ready for this? Just dump it all in the crock pot and set on high for 4 hrs. or low for 6-8 hrs. That’s it!

I like to serve mine with polenta and a veggie, like peas, but you could have it with roasted veggies or baked potatoes. Just about anything will work. And the leftovers are just as good if not better than the original dinner.

Enjoy!

 

Super Busy Super Bowl

I am currently watching the Super Bowl. I am currently doing laundry. I am currently working on homework, and I am currently not wanting to do any of it!

I really don’t care who wins, but I have two good reasons to root for San Francisco:

1. I now live in the Bay Area and
2. Ted Ginn Jr. plays for them

I have gotten a lot done today, going to the bank, grocery, returning something at Target this morning, then doing laundry, dishes, cooking a few items for the week, and cleaning this afternoon. I have 12 more homework questions to answer for an online class that I am very unmotivated to take, plus I need to enter in some scores for work, work on my thesis, and continue watching the 6th season of Everybody Loves Raymond, which I have become addicted to.

Greek Chicken Salad

Greek Chicken Salad

Anyway, I decided to make a new salad today, and thought I would review it here. It is called Greek Chicken Salad. Here is the recipe:

Serves 4
3 boneless, skinless chicken breasts
6 tablespoons balsamic vinegar,
divided
Salt and pepper to taste
1 cucumber, cubed
2 tomatoes, chopped
1 red bell pepper, chopped
1 cup chopped red onion
1/2 cup crumbled feta cheese
1 teaspoon fresh thyme, chopped
1/4 cup olive oil

Cooking Instructions
1. Marinate chicken in 1/4 cup balsamic vinegar, salt and pepper to taste for 1 hour. Grill
over medium heat for 10 minutes per side. Cool and cut into cubes.
2. Combine chicken, cucumber, tomatoes, bell pepper, onion and feta in a large bowl. In a
small bowl, whisk together thyme, olive oil, 2 tablespoons balsamic vinegar, and salt and
pepper to taste. Drizzle dressing over salad, and toss to combine.
Nutrition Information (per serving): Calories: 380, Total Fat: 21 g, Saturated Fat: 5.4
g, Cholesterol: 98 mg, Sodium: 660 mg, Total Carbohydrates: 15 g, Dietary Fiber: 3 g,
Sugars: 10 g, Protein: 32 g

TOTALLY DELICIOUS! One of the main reasons I made it was because it is very high in protein. I have to tell you, it is great. It is a very summery salad, but the flavors are amazing, and it’s very filling.

I am planning to do an ab workout tonight, then the next 4 days are hard core lifts, runs, and diet. Friday I head back to Ohio, and so I have to be prepared.

I wish you all a happy Super Bowl Sunday, and may the best team win.