Reflections from the Backcounter
Food prices are skyrocketing. This makes it even more important to shop the grocery ads, stock the freezer and plan the menu accordingly. This weeks menu reflects the sales in my area so it may not be as cost efficient for a different locale. Planning is key to keeping costs under control and your family fed with great meals. Variety is important and tying the menu to the calendar is fun and interesting. This week is Cinco de Mayo. It is easy to spice up dinner with a few decorations and a festive meal!
1 (4 pound) frozen rump roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce (I like El Pato)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Note: Serve shredded beef on warm tostada shells topped with lettuce, tomatoes, shredded cheese, avocado and most importantly a squeeze of lime!
- 2 10-ounce packages frozen chopped spinach thawed
- 15 ounces ricotta cheese1 cup (about 4 ounces)
- grated Parmesan 2 tablespoons
- fennel seeds 2 tablespoons
- chopped fresh basil or 2 teaspoons dried, crumbled
- 3 garlic cloves, minced
- Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
- 32 jumbo pasta shells, freshly cooked
- Additional grated Parmesan
Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.