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Healthy Gummy Snacks!

We received product from AquaBall to use in this review.  All opinions are our own.

 

Healthy Gummy Snacks!

 

Heatlhy Gummy Snacks

 

My family loves gummies.  My kids especially love those sour gummies.  Me, not so much.  And my family loves jello!  Jello is a mainstay staple in our pantry.

 

As a parent, I am always trying to cut the sugar our of our diets the best way we can.  I know, a little sugar never hurt anyone!  However, I do know how important it is to limit the amount our children are consuming on a daily/weekly basis.

 

National Sugar Awareness Week is January 18-22, 2016.  It’s an initiative designed to urge Americans to cut sugar from their diets and/or at least lessen their normal sugar consumption.

 

In conjunction with the week, AquaBall, a zero sugar and zero calorie children’s beverage, wanted to add their own spin on the national challenge by challenging several moms to create fun, sugar-free recipes using the product.

 

This was the first time I had heard about this week!  I think it’s a terrific way to bring the focus about how much sugar we are all consuming on a daily basis.

 

Our family is participating in this special week in a variety of ways:

 

  • Trying new foods that are low in sugar
  • Eliminating high sugar caffeinated drinks (only one of us in our family normally consumes this so Paul he is cutting back on his intake)
  • Coming up with fun and exciting new recipes for all of us to enjoy
  • Drinking more water

 

For our challenge, we came up with Healthy Gummy Snacks using AquaBall as our plain water substitute.  AquaBall comes in four yummy flavors: Berry Frost, Fruit Punch, Grape and Orange.  For our challenge we received the Berry Frost.  Which was the perfect flavor as my youngest is obsessed with all things Frozen!  Below is our recipe, Healthy Gummy Snacks!  The final result was received very well!  They can’t wait for me to make them again!  Even my husband liked them.  My youngest said they were, “delicious” and my oldest was surprised they tasted so fruity.  We will definitely be making them again!

 

 

 

Heatlhy Gummy Snacks
Healthy Gummy Snacks!
Print Recipe
This is a simple recipe so you can make your own homemade gummy snacks!
Prep Time
20 minutes
Cook Time Passive Time
5 minutes 20 minutes
Prep Time
20 minutes
Cook Time Passive Time
5 minutes 20 minutes
Heatlhy Gummy Snacks
Healthy Gummy Snacks!
Print Recipe
This is a simple recipe so you can make your own homemade gummy snacks!
Prep Time
20 minutes
Cook Time Passive Time
5 minutes 20 minutes
Prep Time
20 minutes
Cook Time Passive Time
5 minutes 20 minutes
Ingredients
Servings:
Instructions
  1. Here are the ingredients that you will need. The molds we used are actually silicone ice cube molds. Now that we've tried the recipe and it's such a hit, I'm going to start shopping for candy molds to use. We chose the berry blue jello since the AquaBall was Berry Blast.
    Healthy Gummy Snacks
  2. You will need a medium sized saucepan. Add the water and sprinkle the gelatin and the jello into the water. Once you are done doing that, put the pan on the stove and heat it to medium high. Once it is boiling stir constantly until the sugar is dissolved for approx. 3 minutes. Remove from heat.
  3. Then you pull pour the liquid into a measuring cup. Then carefully pour the liquid into the molds.
    healthy gummy snacks
  4. You will then let the molds sit for 20 or 30 minutes in a freezer or in your garage if it's winter time.
  5. Then wet your finger and roll the gummies out of the molds. Place them on parchment paper or a silicone baking sheet to let them dry out. Place the gummies in a sealable container and enjoy!
Recipe Notes

 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Valentine’s Day Recipe Round-Up!

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One of my favorite holidays is Valentine’s Day!

 

I love making special desserts for my husband and my kids!  To me, cooking for your family is a way to share how much you care for them.  Each recipe you make has your own special touch.  What better holiday is there than Valentine’s Day to show your loved ones how much you love them!

For Valentine’s Day, I thought it would be fun to do a roundup of some water-mouthing recipes from some fabulous bloggers.

 

 

 

So go and grab your favorite hot beverage, sit down in your favorite comfy chair and check out these mouth-watering recipes!  I’m sure you will find a favorite, if not several new favorite recipes!

 

Valentine's Day RoundUp

Photo courtesy of Blog by Donna

Valentine’s Day Macaroon Balls Recipe

Valentine's Day Recipe Round Up

Photo courtesy of Moscato Mom

 

Chocolate Kiss Valentine’s Day Cookies

Valentine's Day Recipe Round Up

Photo courtesy of Blog by Donna

Romantic Raspberry Fluff Recipe

Valentine's Day Recipe Round Up

Photo courtesy of Seasonal Family Fun

 

Golden Cupcakes with Raspberry Cheese Frosting

Valentine's Day Recipe Round Up

Photo courtesy of Confessions of an Overworked Mom

Raspberry Clafoutis Recipe for Valentine’s Day

Valentine's Day Recipe Round Up

Photo courtesy of Shop with Me Mama

Heart Shaped Brownies With Cherry Filling

Photo courtesy of This Mama Cooks! On a Diet!

Photo courtesy of This Mama Cooks! On a Diet!

 

Vanilla Candy Bark with Dried Fruit, Pumpkin Seeds & Spicy Bacon Jerky

Photo courtesy of April Golightly

Photo courtesy of April Golightly

Chocolate Cherry Cupcakes

Photo courtesy of Mom by the Beach

Photo courtesy of Mom by the Beach

 

Cherry Chocolate Pudding Cookies

Photo courtesy of Mom Foodie at Blommi.com

Photo courtesy of Mom Foodie at Blommi.com

 

Chocolate Covered Cherry No Bake Cheesecake

Photo courtesy of The Rebel Chick

Photo courtesy of The Rebel Chick

Valentine’s Day Oreo Cookie Bark Recipe

Valentine's Day Recipe Round Up

Photo courtesy of Saving Dollars and Sense

Heart Cream Filled Brownies

Valentine's Day Recipe Round Up

Photo courtesy of Southern Kissed

 

Nutella S’Mores Cookies

Valentine's Day Recipe Round Up

Photo courtesy of My Boys & Their Toys

 

3 Ingredient Dessert: Candy Cane Dessert Minis

Valentine's Day Recipe Round Up

Photo courtesy of The Long Wait for Isabella

 

Easy Strawberry Wonton Dessert

Valentine's Day Recipe Round Up

Photo courtesy of Must Have Mom

 

DIY Giant Kiss Made with Rice Krispies!

Valentine's Day Recipe Round Up

Photo courtesy of A Sparkle of Genius

 

Valentine’s Day Fruit Kabobs

Valentine's Day Recipe Round Up

Photo courtesy of The Rebel Chick

White Chocolate Cranberry Shortbread Recipe

Valentine's Day Recipe Round Up

Photo courtesy of Mom Foodie at Blommi.com

Chocolate Covered Cherry Mini Cakes Recipe

Valentine's Day Recipe Round Up

Photo courtesy of My Boys & Their Toys

Valentine’s Day Chex Mix Recipe

Photo courtesy of Afropolitan Mom

Photo courtesy of Afropolitan Mom

 

White Chocolate Strawberry Fudge

Are you hungry yet?  Did you find a couple of must try recipes?

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2015 Holiday Gift Guide – Gifts for the Foodie – The NYC Chef Series Collection

Do you happen to know a foodie who has EVERYTHING and you are lost at what to get them for Christmas?  If you answered yes, then look no further than the NYC Chef Series Collection!

 

The NYC Chef Series Collection is a line of museum quality prints featuring tastefully posed raw ingredients from some of NYC’s most iconic dishes. But it’s up to you to use the hints in the titles to figure out who and what!

 

For our review, we received the SPRING –West Village Bistro photo.

 

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DESCRIPTION

Gallery quality Giclée print on natural white, matte, ultra smooth, 100% cotton rag, acid and lignin free archival paper using Epson K3 archival inks. Custom trimmed with 1″ border for framing.

ABOUT THE ART

Produced by: Guillermo Ovies de Arguello + Sebastian Arguello

Fingerling Potatoes
Blood Oranges
Persimmons
Edible Flowers
Snap Peas
Foodie
Ingredients
NYC

Do you happen to know which Bistro this is?

Do you happen to know a Foodie that would love a gift like this?

 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Holman Ranch Winery and Vineyard

 We recently had the opportunity to try a bottle of Holman Ranch Winery’s ’13 – Sweet Love Sauvignon Blanc.
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The 2013 Sweet Love Late Harvest Sauvignon Blanc, which is estate grown, is a vintage 2013 varietal Sauvignon Blanc and contains 13% alcohol.  This Sauterne inspired dessert wine is the perfect blend of sweet and tart.  And there are only 180 cases made!
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The wine was sweet, crisp, a bit tart and very clean.  The taste was very refreshing and there wasn’t after taste at all.  I wish they sold this wine locally as I would definitely be purchasing more of it.  Thankfully thought, it can be ordered through the Holman Ranch website!
Below is a little bit about the Vineyard and Winery.  We have added the Holman Ranch to our bucket list!  The pictures are breathtaking and the fact that the winery is underground!
Holman Ranch Vineyard and Winery Background:

Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for our vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate.

Holman Ranch estate-grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle. The climate and terroir of the appellation has played a critical part in the success of their wines. The warmth of the inland valley coupled with the cooling marine layer has proven to be an ideal microclimate for the production of Pinot Noir and Pinot Gris. The vineyards’ Burgundy Clones have thrived from the perfect blend of ideal climate, southern exposure and thin rocky soils.

The estate wines of Holman Ranch include: Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our trees has a delightfully distinctive flavor.

Stop by Holman Ranch’s Carmel Valley tasting room at 19 E. Carmel Valley Road in Carmel Valley to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines. There is something for everyone (4 varietals in fact), from the full-bodied Pinot Noirs to the light, fruity flavors of our Pinot Gris and lightly oaked Chardonnay. Holman Ranch also offers estate grown and bottled Olive Oil available for tasting and purchase at the Tasting Room.

The Tasting Room showcases the estate wines of Holman Ranch which includes our Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our Tuscan trees has a delightful spice followed by a buttery finish.

Tastings are offered daily. A standard tasting includes four varietals. For more information, call (831) 659-2640.

The tasting room is open daily from 11:00 am–6:00 pm and can be reserved for private events. Visit the website for more information.

Holman Ranch Background:

Holman Ranch: Where the Past is Always Present. Tucked away in the rolling hills of Carmel Valley, historic Holman Ranch provides a unique and memorable setting for weddings, special events, family gatherings, corporate retreats, and team-building events. With its charming gardens, stunning mountain views and serenity, this private estate affords old-world charm while providing modern day conveniences. This stunning Property includes a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more.

About the Wine Caves:

The winery at Holman Ranch, located in The Caves, is completely underground in order to take advantage of the natural cooling and low humidity of the caves. The 3,000-square-foot area maintains a constant temperature of 58-60 degrees Fahrenheit and contains four 750-gallon tanks, four 1,200-gallon tanks, and four open-top tanks that can hold two tons of grapes each. One hundred French oak barrels are maintained year-round. Winery operations such as de-stemming, pressing, fermenting and aging take place in the cool environment of The Caves. Bottling is done directly outside using a mobile bottling line. During harvest, 6 to 8 tons of grapes a day are processed. This may seem a low figure, but harvesting hours are limited to between 7 a.m. to noon on any given day. Grapes are hand picked and loaded into half-ton bins, transferred to the winery by tractor and then moved by forklift to the de-stemmer. White wines take around three weeks to ferment at 50 degrees Fahrenheit and are bottled in February, while red varietals ferment for two weeks and are bottled in early June. All skins, seeds and stems are composted and returned to the fields. Slow months for our winery are June, July and August, with the busiest time being September. The winery produces 3,000-5,000 cases annually.

About The Owners:

Carmel Valley’s iconic steakhouse Will’s Fargo is owned and operated by the husband-and-wife team of Nick Elliott and Hunter Lowder, who also team up to run nearby Holman Ranch, a wedding and special event venue that also produces wine and olive oil. Lowder formerly served as manager of Rio Grill in Carmel, while Elliott is a culinary school graduate. At Will’s, Lowder manages the front of the house while Elliott runs the bar. The couple maintains Will’s Fargo’s reputation as an elite steakhouse and popular locals’ hangout, while also using the property as an off-site option for Holman Ranch guests.

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Mini Wagyu Burgers with Blue Cheese Gougères

Did you know that Marsh Supermarket is a great place to find specialty beef like Wagyu?   I personally have never tried Wagyu beef before, however, it is on my bucket list!  I have heard it is totally amazing!  Have you tried it before?

 

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The holidays are the perfect time to try something new – and because Durham Ranch is a family owned operation that prides themselves on natural, sustainable meat that’s free of artificial growth promotants – you can feel good about serving their products your family and friends.

 

Specialty meats are seeing a boom in popularity lately, and they’re easy to prepare during a busy holiday season. I’d be happy to send along recipes to get your creative juices flowing!

 

Some items available at Marsh’s include: Honey Glazed Wild Boar, Wild Boar Bacon, Wild Boar Sausage, Ground Wagyu Beef, Wagyu Beef Franks, Venison Sausage, Venison Jerky, Ground Venison, Duck Sausage, Pheasant Sausage, Ground Elk, and Ground Wild Boar

 

Below is a holiday recipe I thought I would share with you!  It sounds and looks divine!

 

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Mini Wagyu Burgers with Blue Cheese Gougères via Durham Ranch and Marsh Supermarkets

 

Mini Wagyu Burgers with Blue Cheese Gougères

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Ingredients

  • FOR THE GOUG
  • 1 cup Water
  • 3/5 oz. Unsalted Butter
  • 1 Tbs. Kosher Salt
  • 1 pinch Sugar
  • 5 oz. Flour
  • 5 Eggs – whole
  • 1/2 cup Danish Blue Cheese – finely crumbled
  • 1 pinch White Pepper
  • FOR THE BURGERS:
  • 2 lbs. Durham Ranch Ground Wagyu
  • Kosher Salt – to taste
  • Black Pepper – to taste
  • 1 bottle Yeo’s Sweet Chili Sauce

Instructions

For the Gougères:

  1. Preheat conventional oven to 450°F.
  2. If using a convection oven, preheat to 375°F.
  3. In a medium saucepan combine first four ingredients and bring to a boil. Add the flour all at once and stir constantly with a wooden spoon until the mixture comes together and forms a ball.
  4. Remove from the heat and stir for another minute. With the spoon beat in the eggs one at a time, making sure that each egg is fully incorporated before adding the next. Stir in the blue cheese and white pepper.
  5. Line a baking sheet with parchment paper and pipe out tablespoon mounds of  batter, evenly spaced one inch apart. Wet your finger and smooth out any pointed tops.
  6. If using a conventional oven: Bake gougères at 450°F for 8 minutes, then turn oven down to 350°F and bake for an additional 20-24 minutes or until golden brown. Be sure to rotate the pan at least once while cooking at 350°F.
  7. For a convection oven: Bake gougères at 375°F for 20-22 minutes or until golden brown. You will not need to rotate the pan.
  8. Once the gougères are done, set them aside to cool while you form the burgers.
  9. Gougères will keep at room temperature for 3 days or you can keep them in the freezer for 6 weeks. 

For the burgers:

  1. Using a 1 1⁄2 oz ice cream scoop or a scale, form the Durham Ranch Waygu beef into ball and then flatten the top and bottom to resemble a hamburger shape. Season both sides of the burger with salt and pepper.
  2. In a large sauté pan or grill set over medium-high heat, sear the burgers on both sides for about two minutes per side.
  3. Place in 400°F oven for about 3-4 minutes for medium-rare, 5 minutes for medium  and 6-7 minutes for medium-well. Once the burgers are cooked to your liking, transfer to a paper towel lined sheet pan to drain. Glaze each burger with the sweet chili sauce. 

To assemble:

  1. Cut the gougères in half to make mini buns. Place one burger in between the  gougère and skewer with a frill pick and serve. 
  2. This recipe will make 20-24 burgers, the gougère recipe will make many more  than you need, but they make addictive snacks while waiting for the burgers. 

 

Have you tried Waygu before?

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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The Sweetest Letter to Santa

We all know that the sweetest letter to Santa can be something as simple as a cookie made by a child!

 

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ColorKitchenFoods tops the timeless tradition of cookie decorating with its release of Holiday Decorative Icing Colors from nature. And with colors so vibrant, Santa’s letter will look so good he’ll want to eat it (and he can in a Gluten-free, non GMO, vegan kind of way too).  The Company sources pure pigment from plants in its water-soluble powders that refresh instantly with water or glycerin and mix into icing for bright fun colors.

“My goal was to offer healthy color alternatives for everyday bakers and infuse the brightness of colors found in produce like beets from the Farmers markets,” says founder Ashley Phelps. “We’ve brought a non GMO, Gluten Free, and vegan alternative to market that is fun and easy-to-use, for every mom and home baker to enjoy at an affordable price,” she adds.

     Creating icing colors is easy, simply:                                                                         

  1. Pour individual powder color into a bowl and add a couple drops of water or glycerin
  2. Mix with a spoon
  3. Blend into prepared icing

The colors from nature are derived from Turmeric, part of the ginger family and used as a “yellow” dye for centuries; Beets’ deep purple and pink hues make it the perfect color for dyes; and a blue pigment found in Spirulina, a food source dating back to the Aztecs  round out the base of ColorKitchen’s primary colors. The vibrant hues are created specific for holidays like Christmas and Easter; the Company also offers individual packets in pink, yellow, and blue for everyday cooking and baking.

Once colors are created, Ms. Phelps encourages people to mix to createnew colors for cookies, cakes, or baked goods. Even pancakes help celebrate special moments when enhanced with color.

 

 

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The Holiday Decorative Icing Kit retails for $11.99 and includes four, individually wrapped color packets in green and red, and a mini recipe pamphlet with icing recipes and decorating ideas. Each packet delivers vibrant color for a dozen or more cookies. The packaging is made with recycled paper and vegetable inks To learn more or purchase ColorKitchen food colors from nature, please visit ColorKitchenfoods.com.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Cozy Fall Meals

With the weather cooling down, fall is the perfect time to enjoy the chill of the season with cozy fall meals. The experts at Paulding & Company commercial kitchen agree that Fall is a season to be celebrated with delicious home meals, and bellow is a recipe for Butternut Squash, Chestnut and Herb Filled Puff Pastry Hors d’oeuvres that will warm up any belly this season.

 

Butternut Squash, Chestnut and Herb Filled Puff Pastry Hors d’oeuvres

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Yield: About 24 pieces

 

1 butternut squash, about 3 lbs. (you can also use kabocha)

2 Tbs.  extra-virgin olive oil

1 jar or package peeled chestnuts (5-8 oz.)

salt & freshly ground pepper

Sauce:

1/8 cup coarsely chopped fresh ciilantro

1/8 cup coarsely chopped fresh parsley leaves

1 large garlic clove, minced

1/2 teaspoon paprika

1/2  teaspoon ground cumin

1/8 teaspoon cayenne, or to taste

salt to taste

1-2 Tbs. fresh squeezed lemon juice

2 Tbs. extra-virgin olive oil

1 package frozen puff pastry (I suggest DuFour which is an all-butter puff)

1 egg, beaten with a tablespoon water

Make the filling:

 

Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a knife. Remove the seeds, then cut it into 1/2-inch cubes.  Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper. Spread on a parchment-paper covered sheet pan. Roast 20 minutes, until the squash is tender and starting to brown. Add the chestnuts and roast an additional 2 minutes, just to warm them.

 

While the squash roasts, make the sauce by combining the ingredients in the food processor (start with the smaller amount of lemon juice, and half a teaspoon of salt; you can always add). Pulse to puree to a sauce consistency.

 

Toss the squash with the sauce, and allow to cool. If you’re making these hors d’oeuvres ahead, you can finish the pastry, fill the cases and freeze. Just remove from the freezer and reheat to serve.

 

For the puff pastry cases, raise the oven temperature to 375°F. The pastry sheet should be well-chilled so thaw it in the refrigerator, not at room temperature. Unfold the sheet, use a rolling pin to even it out and thin it slightly. Use two square cutters (try a three-inch and a 2 1/4 inch) to first cut the larger squares, then the smaller square inside each one. Once you get them all cut, refrigerate for 10 minutes. Once chilled again, brush the edge of the inner square with the beaten egg, and carefully fold the large square over it, so that the corner of the large square meets the edge of the small, doing this twice so that you have a high-sided case. Where the two sides cross, the corners will be a bit thicker. Brush the whole case with a little egg wash, refrigerate again for 10 minutes, then bake until lightly brown and puffed up. As you take them from the oven, squish the centers down to form the cup for the filling. Let cool, then heap in the squash mixture. Reheat before serving. The picture below was taken at our event, and shows what the group enjoyed. I wish I had a neater version, but I was very busy at the time someone took this picture and am happy to have at least this one!

 

About Paulding & Company

Founded by mother-daughter duo Terry Paulding and Tracy Cates, Paulding & Company is a commercial kitchen and instructional/event space that specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. Located in the heart of the San Francisco Bay area, Paulding & Company was instrumental in teaching the animators for Ratatouille to cook, and director Clint Eastwood shot scenes for the movie Hereafter in the kitchen as well. It was also the home kitchen for of Top Chef San Francisco (season one of the show).

 

To learn more including a schedule of upcoming classes visit www.pauldingandco.com.

 

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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How do you make a beef pot roast last your family for a week?

*I was not compensated in anyway for this post.*

 

stretching a pot roast

 

A few Mondays ago, I needed some comfort food so I decided to put a beef pot roast in the crockpot and make Beef & Noodles.  While the beef was still cooking, I also made some mashed potatoes because let’s face it, you have to have mashed potatoes when you eat Beef & Noodles!

 

I didn’t use the whole roast with the noodles so I divided it in half and put the other half back in the fridge to use later.

 

On the next day, which would have been a Tuesday, we just had the leftover Beef & Noodles plus the potatoes.

 

So of course on Wednesday I was trying to decided what to do with the half of the leftover roast.  I googled some recipes and decided on a beef enchilada casserole!

 

Here are pictures of the roast and the casserole preparation:

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Did you know that you can use your stand mixer to perfectly shred beef pot roast?  After I warmed up the roast in the microwave, I put it into my mixing bowl and let my stand mixer shred it.  It really does work.

 

Below is a picture of the roast after being shredded!

 

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After I shredded the beef pot roast, I wrapped the beef into the enchiladas.  Then I covered the enchiladas with the enchilada sauce.  I didn’t have any shredded cheese so I decided to slice up a block of cheese instead:

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I baked the enchilada casserole for 25 minutes in a 350 degree oven so the cheese would melt and the enchiladas would get warmed up inside.  Here is the end result!

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I served the enchiladas with lettuce, tomatoes and sour cream.  We used the tortilla chips as our appetizer with a jar of salsa we had in the fridge.

 

We had enough enchiladas for leftovers on Thursday night.  Then on Friday night, we finished off the remainder of the Beef & Noodles and mashed potatoes and we made nachos from the left over tortilla chips, cheese and salsa.

 

That is how I made one beef pot roast last for our family through five meals!  How do you make beef pot roast so it feeds your family for a whole week?

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”