Frugal Recipe: Beef Machacas (Slowcooker recipe)

Look at the delicious marbling!

This is an easy recipe, and it is divine! You may already have most of the ingredients in your kitchen too!

It’s pretty flexible when it comes to the meat- You want a good roast with some marbling. Chuck Roast, Tri-tip, Round Roast, Rump Roast are all good options. This recipe cooks low and slow all day. Break out your slow cooker my friends!

Let’s dive into this beefy, delicious recipe!

Machacas

Imgredients

• 2 1/2- 3 lb. Beef Roast with good marbling
• 2T canola oil
• 1/4 cup water
• 1 bag Fajita blend veggies (that’s sliced onions and bell peppers)
• 1 small can of tomato sauce (about 8 ounces)
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder
• 2 Bay Leaves
• 1 cup medium salsa

Directions

1. In a heavy-bottomed cast-iron skillet or dutch oven, heat canola oil, add beef, and sear each side for 5-8 minutes. You want a nice brown crust on each side. If the piece is large, cut it in pieces to fit into your slow cooker.
2. As the meat is searing, in your slow cooker pour frozen vegetables.
3. In a mixing bowl, mix tomato sauce, salsa, and spices.
4. Place the meat in the slow cooker, and pour water into the pan that browned meat. Stir and scrape off any browned/burned bits off the bottom of the pan. Pour that water into the sauce bowl and mix thoroughly.
5. Pour sauce over meat and cook on low in the slow cooker for 10+hours.
6. Pull meat out, and shred with two forks. Return to the slow cooker, and keep simmering on low until the sides are ready to eat.

I serve this meat with beans, rice, tortillas, Corn and Avocado Salsa, and a green salad. It keeps well in the fridge for a few days, and you can freeze it as well. It’s also excellent in the morning with eggs in a breakfast burrito.

10/26/2020 Weekly Meal Plan

I’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the weekly calendar/schedule and prepping the snack box for the week. I didn’t get a chance to type this up last night. I fell asleep around 8:30. I was tired.

The kids and I hit up the grocery store yesterday morning and loaded up on some stuff we needed (bread, cream cheese, bagels, grapes, and watermelon were chief among our “needs”).  Our meal plan is super light and easy this week.

Our weather is getting decidedly more “fall-like”. Last night I made a big batch of veggie soup, portioned it out, and popped containers into the freezer for later meals. I’ll be doing the same with the potato cheese soup I make later this week- and yes, I’ll be posting the recipe too!

Thanks to some local deals, offers, and the school lunches the kids bring home, I have been able to keep our grocery budget to $60 per week for the past MONTH! It’s amazing. The extra money is going into our holiday savings account.

If you have kids between 2-18, check with your local school to see if they are offering free lunches and/or breakfasts. You can also check the USDA Website– but it might be a little out of date.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM. I’ll be posting the recipe for his current favorite this coming week.

Lunches will be whatever the kids want for the time being. The big kid has lunch at school, so it’s whatever he chooses from the lunch box in the cupboard, plus some fruit and juice or milk. Since the little girl is in the morning cohort at school, she has lunch at home. Buttered noodles, yogurt, apple slices, and a popsicle are her go-to lunch.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

• Sunday:  Veggie Soup and grilled cheese sandwiches
• Monday:  Sandwiches and Salad (I bought a rotisserie chicken at Costco yesterday, so we had roasted chicken, bacon, and mozzarella sandwiches)
• Tuesday: Nuggets and Fruit (Big kid has OT in the late afternoon, so it’s always a quick dinner on Tuesday)
• Wednesday:  Potato Cheese Soup and Garlic bread (I’ll post the recipe this week- it’s super easy and frugal!)
• Thursday: Bacon, veggie, and cheese frittata,  fruit
• Friday:  Pizza Night!
• Saturday: Protein Muffins, fruit salad, and Greek yogurt

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

8/16/2020 Weekly Meal Plan

I’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the weekly calendar/schedule and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier. I’ve been doing this for about 2 months, and I’ve gotten really good at hiding the extra snacks.

I took the kids with me to the grocery store today, and while we picked up a few extra things, overall we were good and stayed within our budget. I did forget to buy cat litter, though, so I’ll be off to Target tomorrow morning.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

Lunches will be whatever the kids want for the time being (Peanut butter sandwiches and baguettes toasted with garlic butter are high on the list as of late). I may make up a cheese pizza and serve that for a few lunches during the week with apple slices (or apple sauce), cheez-its, and milk (as well as some sort of dessert- I made these cookies over the weekend, and they make a good lunch dessert)

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

School starts for us on Wednesday. We are distance learning for the foreseeable future, and while I never imagined I’d be teaching Kindergarten and Special Ed 4th grade at the same time, here we are. The kids are still excited about going back to school, seeing friends via their class Zoom meetings. I am going to try and organize a socially distanced Pokemon hunt with Pokemon Go for some of our classmates and friends who play.

• Sunday:  Leftovers
• Monday  Stuffed Peppers, garlic bread, fruit
• Tuesday: Salad and Sandwiches
• Wednesday: Stir Fry veggies and chicken
• Thursday: Pizza Night (pizza and salad or fruit)
• Friday: Salad and Soup
• Saturday: leftover fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Frugal, Tasty Meals with Dinnerly!

To facilitate this review, the awesome folks at Dinnerly provided our family with 3 meals (4-6 servings each). I received no financial compensation to write this review- All opinions are my own.

I’ve reviewed dinner/meal kits before, and my complaint is always that they are so expensive, upwards of $10 per person, per meal. At that point, I better be going out to dinner, and I am not washing dishes! Secondly, the meals are usually not child-friendly, especially if you have a kid on the spectrum (like we do), who also happens to be a vegetarian.

Enter Dinnerly! At $4.49 per adult-sized serving, Dinnerly is so much less expensive than other meal kits. But how? digital recipe cards instead of paper, fewer ingredients per dish (which means less chopping and cleaning), simple packaging, and no fancy marketing campaigns.

The big kid and I looked at the website and he chose two meat-free recipes, and I chose one with meat.

• Mediterranean Meatball Stew with Carrots & Couscous
• Coconut Curry Ramen with Snow Peas & Jammy Eggs
• Baked Squash & Kale Risotto with Parmesan

What I really like is that the recipe tells you what is in the kit for your recipe, and what you will need from your own kitchen (and trust me, it’s nothing special or fancy).

The directions are great for those who don’t have a lot of cooking experience. My 8-year-old was able to read the steps and follow them. He helped me cook the Risotto, and he measured, stirred, poured, and ripped up the kale into bite-sized pieces.

The 4-6 adult-sized servings are pretty generous, by the way. With every meal, there were closer to 7 servings. I always serve side dishes with the main dish. Most nights we had salad or some kind of veggie side dish. When we had ramen, I picked up a bag of pork potstickers from 99 Cents Only for the grown-ups, and also made a miso dressing coleslaw. If you want to stretch meals further, I suggest adding sides, or maybe sneaking in some extra veggies (I added 1 cup of peeled, diced crook-neck squash to the Mediterranean Meatball Stew).

Tamari Sauce for Ramen

Some of the recipes needed a little “kick”- especially the ramen- so we added ginger, red chili flakes, and a bay leaf to the broth. BUT, since everyone has different levels of spice tolerance, Dinnerly Kits are a great place to start if you want to explore different flavors and cultures without having the buy a bunch of new and/or different spices. For example, the ramen kit comes with two of these cute little packages of Tamari sauce. I did clean one of them out when I was done and now it’s in the kid’s toy kitchen.

Everything is pre-measured and ready to go, even the spices. This is another reason I love Dinnerly- It cuts down on food waste.

The veggies are all super fresh and ready to be cut up! The risotto came with two little cubes of parmesan cheese, that my 8-year-old grated and sprinkled like a pro!

I made the Mediterranean Meatball Stew with Carrots & Couscous and took it to a friend for a night in. It was cheaper, healthier, and tastier than stopping to grab takeout. It was so tasty and filling.

If you want to check out Dinnerly, they have been nice enough to create a promo code just for my readers! The code to use at check out is hewesfamily15, and it’s active through the first week of December and only valid for first-time users. The coupon code is worth 15% off! To get started, visit Dinnerly here.

I think Dinnerly would also make a great gift for a family that just has a baby,  or someone who might need a little love.

Butternut Squash & Kale Risotto

Coconut Curry Ramen

Meatball Stew and Cous Cous

Weekly Meal Plan!

Bitty and I hit up grocery Outlet and Food4Less yesterday and picked up everything we might need for this week. Has anyone noticed how expensive celery is lately?

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids.  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

• Monday: Cheese enchiladas, beans, steamed broccoli
• Tuesday: Kids had pizza- Their last two Book-it certificates expire tomorrow. I’ve got a pot of chicken soup on the stove. I’ll either toss in fusilli pasta or Rana cheese and uncured bacon ravioli.
• Wednesday: Rollup sandwiches and kale salad (Kale, apples, chopped almonds, and apple cider vinaigrette)
• Thursday: Leftovers
• Friday:  Dinner out
• Saturday:  Grilled Cheese and soup (It’s definitely soup weather!)
• Sunday:  Meatless night! The kids will have Morningstar Farms nuggets, and the grownups will have black bean burgers. Sides will include fruit salad, carrot sticks and some sort of dip.

 

Talk Back: What will you be cooking this week?

9/26/17 Meal Plan Tuesday

I’m a day late– Bitty Bird is having super fun 2 year sleep regression and it’s making me loopy. No sleep for her means no sleep for Mommy!

I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit.  Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

We’re pretty stocked up of food for the next week or so- We’ll need milk, cream cheese, and cheese. I’ll probably hit up Costco tomorrow.

Monday:

• D: Colonial Chowder (I’ll post the recipe soon) and toast

Tuesday:

• D:  Chef Salads

Weds:

• D: Frittata (Thanks to my friend Lizzy for the eggs!)
  

Thursday:

• D:  Frozen Entrees with veggies
  

Friday:

• D: Date Night! (we go out)

Saturday:

• D:  Salsa chicken with quinoa and veggies

Sunday:

• D: Leftover buffet

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).

We’ve got a busy week with ABA Therapy three times, doctor’s appointments, CSA pick up, and my 20th High School Reunion on Saturday!