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I made dinner the easy way, a/k/a the slow-cooker way! I slow-cooked half a thawed beef chuck roast (will likely cook the other half on Saturday) but used no seasonings (well, water plus about a teaspoon of Better than Bouillon Beef) as I wanted to end up with lots of beef to shred, then I can decide on the sauce (or other seasoning) when I'm hungry.
The beef turned out great (the slow cooker is pretty fool-proof!), and tonight I had about 2 ounces of it with stir-fried diced veggies (onions, mini sweet peppers, zucchini, mushrooms, snow peas, plus broccoli from frozen) and honey teriyaki sauce over lo mein noodles ...
Oh, that's a Seapak shrimp spring roll on the side (I have that with sweet chili sauce). The price of those (for a box of 16) had gone up from $8-something to $11-something but has actually gone DOWN to $9.45 now -- more to stock up on as I love those little rolls!
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Just an aside: I always think 2 ounces of meat isn't much, but it was plenty in this noodle dish. Tomorrow I am going to cook more veggies and boil more noodles, then freeze my OWN noodle bowls with a couple of ounces of the beef plus several different sauces (Thai sweet chili sauce of course , but also peanut sauce, beef & broccoli sauce, etc.) -- they should all freeze really well AND of course they are a lot cheaper than the Annie Chun noodle bowls that I like (but always add a ton of stuff to).
Leftover lemon chicken and wild rice/mushroom pilaf; Trader Joe's broccoli and kale slaw salad kit - they give dressing, sunflower seeds, almonds, dried cherries and blueberries - super easy and comes out great!
Wagyu patties cooked in the sous vide at 132 then seared on the grill, grilled Vidalia onions and fried okra.
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, but also peanut sauce, beef & broccoli sauce, etc.) -- they should all freeze really well AND of course they are a lot cheaper than the Annie Chun noodle bowls that I like (but always add a ton of stuff to).