Dinner on the go
Does anybody else hate how putting kids in sports makes healthy eating that much harder? You follow up the nice healthy afternoon of running around the soccer or baseball field with a drive through the fast food joint because there's no time for dinner.
As we said to the mom who asked recently if it's possible to cook every night, if you fail to plan, you are out of luck. I just wanted to follow that up by sharing that last night I made my friend Sandy's Mexican Pot Roast and I fell in love. This is going to be my go-to weeknight meal for the coming baseball season
One thing I did differently though was using only one can of Rotel and not the second can of diced tomatoes her recipe calls for. That way it wasn't too soupy (Sandy likes the soup it makes for her lunch the next day). All I had to do was come home, take a fork and stir it up in the crockpot. Yes, it's that tender, you can shred it with a fork. And then I left it on warm. My dear hubbie made a sandwich with it on a hamburger bun before taking our younger son to baseball practice. I had a burrito with cheese and some sour cream. Older son devoured his burrito with extra cheese. Then the returning player had a small soft taco with it when he came home.
I served this with Corn, Avocado and Tomato Salad on the side, a very pretty side dish that takes minutes to prepare or can be made ahead.
Mexican Pot Roast
3 lb beef roast
bacon grease (optional for flavor, or can use a strip of bacon)
1/2 tsp garlic powder
10 oz can Rotel tomatoes (milder), drained
15 oz can chopped tomatoes, drained (optional)
salt and pepper to taste
Place roast in crockpot, spread with a bit of bacon grease then sprinkle with garlic powder, salt and pepper. Pour cans of tomatoes around the roast. Cook on LOW temperature 10 to 12 hours, until beef is very tender.
When done, remove the meat (not tomatoes) from crock and slice or shred. Add some tomatoes from crock to the shredded meat to moisten, quantity depends on what you want to do with the meat. Season with salt and pepper to taste. Serve as a taco in fresh hot tortillas, topped with cheese, caramelized onions and salsa. Or serve with roasted or mashed potatoes.
Sandy's note: If you don't drain the tomatoes the sauce was a bit thin. I recommend that the tomatoes be drained, or at least drain one can.
SHARONS NOTES: I didn't use the second can. I just put one can of Rotel (undrained) around the sides of the roast. That way I didn't have to transfer the meat. I could just shred it in the crockpot and leave it on warm so people could help themselves as they came and went and it wasn't too soupy to use for burrito filling. I've also served this in the past over mashed potatoes with a dollop of sour cream on top!
2 cups cooked corn
1 avocado, diced into 1/2 inch pieces
1 pint halved cherry tomatoes
1/2 cup finely diced red onion
2 tbsp olive oil
1 tablespoon fresh lime juice
1/2 tsp lime zest
1/4 cup chopped cilantro
salt and pepper to taste
1 tsp chili powder (optional)
Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6.
SHARON's NOTES: I was in a rush, so I used two cans of Mexi corn, but I'm sure fresh would be better. I also didn't make the dressing separately and instead drizzled the olive oil and squeezed half a lime over this. That did mean that I had to add the avocado last so it wouldn't get crushed when I tossed the salad.
-- Sharon Kennedy Wynne