Feb 21, 2011

How to combat another foot of snow...

With the recent teaser Mother Nature decided to give us (40-50 degree temps and some green peaking out from melting snow)...this recent wintry blow was a real Debbie Downer. A foot of snow overnight and here's what we were looking at this a.m....

Now, had this been December I would have been giddy...but seeing how March is almost here and we have already felt some spring temps this was not a fun way to start the day. Aaron went out and started (see the one path shoveled) but quickly came back in. This was that heavy, hard to lift type of snow. After fueling up with French Toast and eggs...we BOTH went back out to finish the job...Aaron had to go to work after all. Aaron's dad came to help, and bring another shovel, as we only had one. We managed to clear it all out, and get the cars cleaned off. I ended the job with an awesomely pulled lower back...apparently I'm not as strong as I thought AND I have a hard time remembering lift with your knees. 

To combat this "blegh" start to his day...Aaron will be surprised with a very comfort food/man's man type of dinner---------->Beef Roast :o) It is currently in the crock pot and smelling scrumdidlyumptious thanks to Taste of Home Comfort Food Diet Cookbook

Here's the recipe I'm using this time:

Beef Roast Dinner


1 pound red potatoes (about 4 medium), cubed
1/4 pound small fresh mushrooms

1-1/2 cups fresh baby carrots

1 medium green pepper, chopped

1 medium parsnip, chopped
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)

1 can (14-1/2 ounces) beef broth

3/4 teaspoon salt

3/4 teaspoon dried oregano

1/4 teaspoon pepper

3 tablespoons cornstarch

1/4 cup cold water


  • Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat.Cover and cook on low for 8 hours or until meat is tender.
  • Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 10 servings.

-Now this wouldn't be a Notions of Grace meal if there weren't some "alterations" :
1. I used a Chuck Roast because that's what was on sale a week or two ago, and that's what was in the freezer
2. No parsnips...
3. And...didn't want to wait 8 hrs. so we're doing 3 hrs on high.

Nutrition Facts: 4 ounces cooked beef with 2/3 cup vegetables and 1/4 cup gravy equals 245 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 427 mg sodium, 16 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


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