Pot Roast was a Success!

Surprisingly, it turned out pretty well. It needs a little more flavor, so I'll just preface this with "...and add the seasonings that you like in your pot roast" but it was a great recipe and the meat literally fell apart, which was perfect.

Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
1 can beef broth
1 can diced tomatoes
2 tsp bay leaves

Directions:
1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes, beef broth, tomatoes and celery.
3. Cover and cook on low setting for 6-8 hours.

I'm making my first pot roast tonight

I'm nervous. See, me and the crock pot aren't the closest of friends. So much so that I actually went out and bought a new one to see if it was just the crock pot. Yep, I did that for a pot roast. So tonight is the night that we really test to see if I can cook and put together ingredients like a normal person. A crock pot recipe is supposed to be the easiest kind. You know what I say to that?

Debatable.

Dieting Success...

I've lost 2.5 pounds already!

Most delicious stir fry ever.

6 tbsp soy sauce
3 tbsp rice wine
3 tbsp brown sugar
1 tbsp corn starch
2 tbsp vegetable oil
2 tbsp minced ginger root
2 tbsp minced garlic
1 lb beef round steak, cut into thin strips
8 oz fresh snow peas
1 yellow or red bell pepper
instant white rice

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Most. Delicious. Meal. Ever.

Seriously. 203 calories a serving, and I probably had two servings. Super delicious and totally awesome. Healthy and amazing. And only took like 15 minutes.

Turkey Chili

Well, it was just okay. Maybe it's because I hate spicy food and it was a lot spicier than I anticipated. Chris brought his for lunch today, which is usually a sure-fire sign that we did a good job. Truly, it was so spicy that I just ate mashed potatoes for dinner. But Chris ate two bowls of it, so for those that like the spicy food and want to risk it:

Ingredients:
1.5 tbs olive oil
1 lb ground turkey
1 onion chopped
2 cups water
1 28oz can crushed tomatoes
1 can kidney beans, drained, rinsed and mashed
1 tbsp minced garlic
2 tbsp chili powder
.5 tsp paprika
.5 tsp dried oregano
.5 tsp ground cayenne pepper
.5 tsp cumin
.5 tsp salt
.5 tsp pepper



1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

here's the kicker: we did all those things, didn't love it, so we just added a can of hormel, making it no longer that healthy. forgive me, but i just love a good hormel chili over tortilla chips with cheese, and i just did not love it. but like i said, chris did, and maybe lindsey, my co-worker, will, because she gets the leftovers for lunch today. as for me? i'm going to subway.

tonight is going to be asian beef stir fry with ginger sauce. i love ginger, so here's hoping that it's a success!

Today is the day...

...that I diet.

Again.

But this time, I'm going to try harder. There's $10.00 on the line, and that's some serious business. I'm making a turkey chili tonight that only has 198 calories a serving. Let's be serious, I'll likely have at least two servings. But it's mildly healthy, so I'll post tomorrow if it was delicious. This starts a whole new era of cooking: cooking to be both delicious and healthy so I can weigh 17 pounds less for Ashley's wedding (and, let's be serious, the summer).

Also: we bought a dishwasher. Tell me how the hell you buy a dishwasher and it doesn't come in until a month later? Regardless, it's not coming in until April 7, so we wait and wash dishes by hand until then, which really puts a damper on this whole "cooking for fun" thing.

Needed:

1. New water heater
2. New dishwasher
3. New washer
4. New dryer
5. More money
6. No car payments
7. Chicago loft
8. Season tickets to the Blackhawks
9. More tattoos

Amazing Potato Soup

This ranks in the top 5 of everything I've ever made. It was SO freaking easy and so delicious, and pretty cheap to make. It makes a ton, so we've got a lot for work tomorrow.

Ingredients:
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth (we used condensed chicken broth)
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk (we used Lactaid)
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 clove garlic, minced

1. In a large saucepan over medium-high heat, sautee ham and onions in the butter and garlic, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
2. Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic salt and pepper. Heat through, but do not boil. Serve hot