Menu Plan Monday

I am on a mission to fill my freezer with easy-to-reheat meals and yummy breakfast options. The Misses ate very well last week, and I want the trend to continue. I am hoping that having the foods on hand, already prepared will help this along. Here is what I am up to this week (in no particular order):

Breakfast foods:
Banana bread, Zucchini bread, Vanilla Muffins, ASP Peanut Butter Muffins

Dinners:
Pepper Jack Chicken, Caramelized Onion Pot Roast, Slow-Cooked Coffee Beef Roast, Tangy Slow Cooker Pork Roast, Amazing Pork Tenderloin in the Slow Cooker, Potato Soup for the crockpot, and Turkey Tetrazzini

And now the recipes:

ASP Peanut Butter Muffins
2 eggs, beaten
2 Tbsp oil
1 tsp salt
3 tsp baking powder
2 cups all purpose flour
1 cup milk
1 1/4 cups sugar
1 1/4 cups plain peanut butter

Mix all ingredients well. Pour into greased or lined muffin pans. Bake at 375 F for 15-20 minutes.

Zucchini Bread
1 cup grated zucchini
1 cup sugar
1 egg
1/2 cup oil
1 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp grated lemon peel
1/2 cup chopped nuts (optional)

Beat all ingredients. Pour into greased pan. Bake at 325 F for 60-65 minutes. remove from pan and cool.

Banana Nut Bread
3 ripe bananas, mashed
1 cup sugar
1/2 cup oil
2 eggs
1 tsp baking soda
2 cups flour
dash salt
1/4 cup nuts (optional)

Mix all ingredients well and pour into a greased pan. Bake at 350 F for 1 hour.

Slow Cooked Coffee Beef Roast
1.5 lbs boneless beef sirloin tip roast, cut in half
2 tsp canola oil
1.5 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 garlic cloves, minced
1.5 cups brewed coffee
1 tsp liquid smoke (optional)
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1/4 cup cornstarch
1/2 cup cold water

*In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow-cooker.
*In the same skillet, saute mushrooms, onions, and garlic until tender.
*Stir coffee, liquid smoke, salt, chili powder, and pepper into the veggies. Pour over the roast.
*Cook on low for 8-10 hours or until meat is tender.
*Remove roast and keep warm.
*Pour cooking juices into a 2-cup measuring cup; skim fat.
*Combine cornstarch and water in a saucepan until smooth. Gradually stir in 2 cups of cooking juices.
*Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Caramelized Onion Pot Roast
4 pound beef boneless chuck roast
1 tbsp oil
1 tsp salt
1/2 tsp pepper
6 medium onions, sliced
1.5 cups beef broth
3/4 cup beer
2 Tbsp packed brown sugar
3 Tbsp Dijon mustard
2 Tbsp cider vinegar

*Trim excess fat from roast. Heat oil in a skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
*Place onions in slow cooker. Place beef on onions.
*Mix remaining ingredients; pour over beef and onions. Cover and cook on low 8-10 hours or until beef is tender.
*Remove beef and onions. Cut beef into slices. Skim fat from juices, if desired, and serve with beef slices.

Potato Soup for the Crockpot
8 large potatoes, cubed
2 medium onions, chopped
2 Tbsp margarine
2 chicken bouillon cubes
2 Tbsp parsley, dry
6 cups water
2 cups milk
1/2 cup flour, mixed with water

Place first six ingredients in crockpot and cook all day on low to medium. 30 to 60 minutes before serving, add milk and flour mixture. After soups starts to thicken, it is ready to serve.

(additions and substitutions: add cheese for cheesy potato soup; use 1 can evaporated milk in place of regular milk)

I will be adding leftover ham to our soup, and maybe some grated carrots.

I hope you all have a wonderful week, and are able to find some new ideas for you own menus over at Org Junkie.