Tonight's Dinner - It's springtime, right?
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wrote on 12 Jun 2020, 00:42 last edited by George K 6 Dec 2020, 00:43
Nothing says "Spring" like pot roast, right?
I was looking for something simple, easy and flavorful, so I decided on "To Die For Pot Roast."
The basic recipe calls for a 3 lb chuck roast. Mix a packet of Italian seasoning salad mix, a packet of ranch dressing mix, and a packet of brown gravy mix. Put the packets together into a bowl and mix.
Put the roast with about 1 cup of water into a slow cooker and sprinkle the packet-mix over the roast and cook on slow for 6-8 hours.
When I've made it in the past, I've thrown in some quartered baby red potatoes, an onion, perhaps some carrots and pieces of celery.
It's always been pretty tasty.
Today, I did it in the Instant Pot, but I cooked the meat for about 50 minutes. It was a chuck roast that was a bit under a pound.
After 50 minutes, I added all the veggies and cooked for another 20 minutes.
It was pretty good but a bit saltier than I'd like. Any suggestions?
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wrote on 12 Jun 2020, 01:19 last edited by
Cut the mixes in half. Use all three, just less. I doubt you will find it less flavorful, but a lot less salty.
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wrote on 12 Jun 2020, 01:26 last edited by
You are all fa. . .
Nevermind.Pot roast? Sunday dinner when I was growing up.
Meat 'n potatoes.
We got fat.
There you go. That's how it starts. -
wrote on 12 Jun 2020, 01:57 last edited by Mik 6 Dec 2020, 01:58
Well, Rainman, WE had lightly pecan smoked Copper River salmon tonight, with a salad of oranges, blueberries, onions, fresh basil and spinach with a little lemon olive oil, salt and pepper. Delicious. Perfect weather to eat on the deck.
Opened a 2014 Walter Scott Clos Orsieux pinot I bought in Portland. Outstanding.
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Well, Rainman, WE had lightly pecan smoked Copper River salmon tonight, with a salad of oranges, blueberries, onions, fresh basil and spinach with a little lemon olive oil, salt and pepper. Delicious. Perfect weather to eat on the deck.
Opened a 2014 Walter Scott Clos Orsieux pinot I bought in Portland. Outstanding.
wrote on 12 Jun 2020, 02:42 last edited by Rainman 6 Dec 2020, 02:42@Mik said in Tonight's Dinner - It's springtime, right?:
Well, Rainman, WE had lightly pecan smoked Copper River salmon tonight, with a salad of oranges, blueberries, onions, fresh basil and spinach with a little lemon olive oil, salt and pepper. Delicious. Perfect weather to eat on the deck.
Opened a 2014 Walter Scott Clos Orsieux pinot I bought in Portland. Outstanding.
Thank you, Mik.
You finally listed one dinner where I understood all the ingredients!
Makes me feel like I almost was there.
Cheers! -
wrote on 12 Jun 2020, 03:47 last edited by
Turkey Taco Thursday for me.
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wrote on 12 Jun 2020, 05:16 last edited by
We had chicken fajitas, generous guacamole and chili beans wrapped in warmed tortillas.
Only thing missing was tequila. I admit we don’t have any in the house. Made do with Mexican beer (sol cerveza).
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wrote on 12 Jun 2020, 15:34 last edited by
Snap beans cooked with new potatoes and cornbread.
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wrote on 12 Jun 2020, 16:03 last edited by
Pot roast with golden potatoes, carrots, some greens. Also homemade soda bread. Was thoroughly badass.
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wrote on 12 Jun 2020, 16:05 last edited by
No food for me today.
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wrote on 12 Jun 2020, 16:19 last edited by
@Horace said in Tonight's Dinner - It's springtime, right?:
No food for me today.
Why, if one may ask?
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wrote on 12 Jun 2020, 16:23 last edited by Horace 6 Dec 2020, 16:23
I fast once per week. Tomorrow is no carbs, so I don't overdo the day-after-fasting day.
I'm not losing much weight but I've been doing this for a couple months now. I am down a little.
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I fast once per week. Tomorrow is no carbs, so I don't overdo the day-after-fasting day.
I'm not losing much weight but I've been doing this for a couple months now. I am down a little.
wrote on 12 Jun 2020, 17:16 last edited by@Horace said in Tonight's Dinner - It's springtime, right?:
I fast once per week. Tomorrow is no carbs, so I don't overdo the day-after-fasting day.
I'm not losing much weight but I've been doing this for a couple months now. I am down a little.
I hate saying this because it's going to feed into a funny sort of narrative, but whatever:
I've been exercising heavily for about 4 months now. (It's helping a lot with the stress.) I've had a ton of progress but my weight hasn't changed at all. Not one pound. I don't care, I'm just very surprised. I thought my scale was broken.
About a week ago, I started drinking an assload of green tea, brewed the Taiwanese way. 5 cups a day where each cup is about 6 oz. I'm down 5 lbs. Slowing down somewhat, but consistently losing still. Google scholarship suggests that green tea does in fact help with weight loss. I guess it's true.
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wrote on 12 Jun 2020, 17:23 last edited by Klaus 6 Dec 2020, 18:22
Course 1:
Course 2:
Course 3:
Course 4:
Desert:
You wouldn’t believe how inexpensive this was. I paid more for fast food elsewhere.
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wrote on 12 Jun 2020, 17:36 last edited by
Klaus, are you in some kind of German jail?
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wrote on 12 Jun 2020, 17:37 last edited by
Klaus, sorry, that was insensitive.
My! That looks good!! -
wrote on 12 Jun 2020, 17:41 last edited by
I’ve been slowly losing weight through the pandemic, because I’m not going to the gym.
I bought some dumbbells which I should get better about using.
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wrote on 12 Jun 2020, 17:52 last edited by
Got my Detroit-style pizza pan today. Will probably use it soon.
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wrote on 12 Jun 2020, 17:53 last edited by
I found green tea maybe 10 years ago. I lost some weight drinking it, but I believe it was mostly water, not fat. I was dehydrated all the time.
So I got rid of the green and stopped being dehydrated.
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I’ve been slowly losing weight through the pandemic, because I’m not going to the gym.
I bought some dumbbells which I should get better about using.
wrote on 12 Jun 2020, 17:53 last edited by@jon-nyc said in Tonight's Dinner - It's springtime, right?:
I’ve been slowly losing weight through the pandemic, because I’m not going to the gym.
Hm. Non sequitur?
