RESERVATIONS = What I Made For Dinner This Week

No Joke. Last night was the first night I'd cooked in a week. Don't believe me?

Last Friday Night, August 8, I made breakfast for dinner. We had french toast, which used up some leftover french bread we had, bacon (from the freezer) and scrambled eggs. The recipes for these items are posted on Thursday, July 17.

Last Saturday Night, August 9, as per a request from my darling fiance, Brad, we had pigs in a blanket.

Pigs in a Blanket
8 bun length all beef hot dogs, cut in half
4 pieces American Cheese, folded in half on the diagonal
2 packages crescent rolls

Preheat oven to 375F. Place one triangle of cheese in the triangle end of the crescent roll. Place a hot dog half at the wide end of the crescent roll, and roll up. Put on a large cookie sheet. Repeat 15 times. Bake in preheated oven for about 15 minutes, or until rolls are golden brown.


I served this particular delicacy with Ore Ida onion rings, baked in the oven per the package directions.


Last Sunday Night, August 10, I ordered Papa John's Pizza. One of the fund raisers I bought from a kid last year is a discount card, and on it is buy one get one free large pizzas from Papa John's.

This past Monday, August 11, was my first day back to school. We had Chinese Buffet for supper.

Tuesday was the day before the official "First Day of School." We went to a very yummy restaurant in Wentzville called West Allen Grill. They have nightly specials, which are delicious and very inexpensive. Tuesday night is Porterhouse Steak night, which include a porterhouse steak, a salad and a side for the low, low price of $13.99. Wednesday is Ribs and Thursday is Prime Rib. All are delicious.

Wednesday, the first day of school, was EXHAUSTING. I actually fell asleep at the stoplight on my way home. I realized I was in dire need of a nap, so when I got home, around 6, I set my alarm clock for 7. This was an unreasonable expectation, so I reset it for 7:30. I woke up to Brad at 11, very upset because I hadn't called or answered the phone for several hours and he thought something was wrong. I woke up for about 2 hours... long enough to make us both a grilled cheese sandwich and a can of tomato soup, do a few chores. I went back to sleep around 1. I did, however, use some supplies, as the can of tomato soup was from the cupboard. Do I need to post the recipe for grilled cheese? Really? There are whole cookbooks devoted to grilled cheese, so I guess perhaps I should.

Grilled Cheese Sandwich (as I made it on Wednesday)
2 pieces cheap wheat bread
margarine
2 pieces American cheese
1 piece Swiss cheese

Turn stove to medium. Lightly butter one side of each piece of bread. Place the buttered side of one piece of bread face down in the skillet. Layer cheese on top. Place the other slice of bread on top, buttered side face up. Cook until first side is golden brown. Flip. Cook until other side is golden brown and cheese is melty.


As for the soup, I made it on the stove top per the package directions.


Thursday, August 13, Brad brought home Sonic from work. We each had a popcorn chicken, and I had a mixed root beer float.

Friday, August 14, Brad brought home Taco Bell. I fell asleep minutes before he walked in the door, so I had my Taco Bell reheated the next day.

... which leads us to Saturday's Pot Roast...

I have two Eye of Round Roasts of approximately 2 pounds each in the freezer. I have no idea what one does with an Eye of Round Roast, but it looked really good when I bought it. After doing careful research, I realized it is a crock pot cut of meat.

Pot Roast
2 lb. Eye of Round
1 envelope dry french onion soup mix
1 can cream of mushroom soup

Place all three ingredients in the crock pot. Cover. Cook on high for 4-6 hours or on low for 8-12 hours. (I cooked on low).


This recipe makes its own gravy. The meat was pretty tender because it had cooked all day, but I think I still prefer my usual cut of meat for pot roast, which is chuck roast. I just trim the fat off and toss it in the crock pot with the same ingredients listed here. I think it is even more tender and delicious.

I served the pot roast with some instant mashed potatoes from the pantry and a tube of french bread. It is a whole loaf of french bread squished into a tube, like biscuits and crescent rolls, etc. They are in the refrigerated section at the grocery store.

I used the roast from the freezer and the potatoes from the cupboard. (And I cooked for the first time in a week. Tonight, I think we are having chicken enchiladas -- though that depends on if I go to the store to get tortillas... Either way, I have chicken defrosting.)