Recipe Review

Last week, we tried out a new recipe! If you’ve read my blog before, you’re probably getting the picture that the mister and I are creatures of habit. When we find something we like, we tend to stick with it. Recipes are no different. Well, I have to say that we’ve found a winner in this delicious Crockpot Beef Roast from Life as the Coats.

Difficulty Level: Easy Mode

This recipe was incredibly simple. It takes five ingredients, and only one that has to be measured. I know, cooking a beef roast isn’t exactly rocket science. But I can’t tell you how many of my roasts have come out dry or flavorless. Well, I probably could tell you, but I’m not going to. It’s a lot. Say goodbye to flavorless hunks of meat that have to be drowned in gravy.

Beef Roast Prep:


Yeah, that’s all of the ingredients right there. The actual meat, brown gravy packet, ranch seasoning mix, and a zesty Italian dressing mix with a half-cup of water. It took me more time to arrange the ingredients for pictures than it did to put this recipe together. If you are in a hurry to get out the door in the morning and you want a meal on the table in minutes when you get home, then this is the recipe you want. Two minutes of prep. Tops.

Put the beef roast in the crockpot.

Crockpot Beef Roast Review

Sprinkle on the ranch, Italian, and gravy.

Pour the water in around the beef roast.

Crockpot Beef Roast Review
Turn it on low.


Now leave it alone for about 8-9 hours.

That’s It? Really?

Yes, really. I was skeptical too! I thought, no way, this is going to taste weird, look awful, be covered with a weird powdery paste, etc. None of these horrors came to pass. It was seriously the best roast I’ve ever made.

I love coming home to a house that smells like something delicious is waiting to get in my belly. This was one of those meals that had my stomach growling when I walked in the door.

Crockpot Beef Roast Review

You can’t tell me that doesn’t look delicious. Well, you could. But I wouldn’t believe you.

Let me get a little sidetracked.

So I’ve been promising a review of mashed cauliflower for a while now. We had it once, and it’s a testament to Green Giant’s abilities that I bought it a second time to go along with this roast.


Now, If you didn’t know, I have a loathe-hate-meh relationship with cauliflower. It’s one of those veggies that if I never ate it again, I wouldn’t be crying. And I get SO angry at recipes that say they will make cauliflower taste like potatoes, rice, bread, heaven…you get the idea.

I wasn’t keen on trying mashed cauliflower that has the audacity to pretend to be like potatoes. How dare it! Well, it wasn’t awful. In fact, it was surprisingly good. Did it taste like potatoes? Uh…no. But from someone who doesn’t like cauliflower, this is a palatable way to eat it.

Crockpot Beef Roast Review

Looks gross though.

Presentation is key.

At least it is for me. I like things to be pretty as well as delicious. The mister doesn’t really care, but I like meals that look appetizing. The easiest way to make goopy cauliflower look appetizing?

Crockpot Beef Roast Review

Put meat and gravy on it, of course!

Crockpot Beef Roast Review

That’s a little hunk of heaven right there.

Oh yeah. That’s the stuff. Mixed with seasoned and cooked to fall-apart tender perfection, the cauliflower was actually complimentary.

Did everyone enjoy?

You bet they did. This recipe received three enthusiastic Yums. This is one of those meals that is going to become a staple of our menu. And yeah, the mashed cauliflower will be making a return as well. While it doesn’t replace mashed potatoes, the more I eat it, the more I’m starting to not hate it. Progress!

Daily Dose of Music

Mimi’s Monday Menu

Happy Monday everyone! I’m sure everyone is ready for a wonderful new week. I know I am! It always helps that I have a week full of delicious foods already planned out to look forward to.

New Week Happy Monday

Last Week’s Results

Last week we managed to stick to the menu every single day. It was a small miracle! And surprisingly, the Ultimate Keto Buns I made on Sunday held up. They were just as tasty on Friday for our tuna salad sandwiches as they were on our Sunday cheeseburgers.

When I made the Deconstructed Pizza Casserole, I used some sliced baby portabella mushrooms to one half (for Mamacita and me). Yum! I sauteed them as instructed in the recipe and they definitely added to the flavour. The mister isn’t fond of mushrooms, so I made sure his portion didn’t have any in it. However, the next time we make it, I think I’m going to add in another package of sausage. There just never seems to be enough to go around, especially since we don’t have sides with most meals.

Any Progress Last Week?

I know, I didn’t write a progress post this week. We had a rather busy weekend, and honestly, the only thing to report was a minor gain in weight for both of us. I’m just back to where I was the week before. I’m not discouraged! We are going to have our ups and downs. As long as the overall trend continues downward, then I will remain a happy camper.

Week of Struggle

Damn Straight

So what’s for dinner this week?

A few of our favourites are hitting my menu this week, and we decided to break out the slow-cooker for two of them. One of the benefits of the weather getting cooler is the influx of filling, hot dishes to make in the slow cooker, like roasts, soups, stews and chili. Over the next few days I’ll be researching some new recipes to review that will hopefully make even picky eaters happy.

Mimi’s Monday Menu:

MondayOld El Paso Soft Taco Bake  (extra meat, extra cheese)

Tuesday: Dickies. Where else?

Wednesday: Low-Carb Slow-Cooker Jambalaya

Thursday: McDonald’s

Friday: Slow-cooker Meatballs and Marinara with Mozzarella

Saturday: Cheat Day!

Sunday: Nathan’s Hot Dogs with Chili and Cheese

Daily Dose of Music

Mimi’s Menu: 10/1/17 – 10/6/17

Happy Sunday! This week I took a few days off from blogging, but I am back and ready to keep cooking, dancing, moving, and improving.

Last Week’s Menu

Last week’s menu was relatively easy to stick to, and there were some pretty tasty options on there.

Our jambalaya is one of the hubby’s favorite meals, and I’m always happy to toss those ingredients into the crockpot so I can come home to a delicious and filling meal. The other meals did take a bit more prep work and effort, but they are always worth the time.

A Look Ahead

This week, we’ll be trying out one new main dish recipe as well as two favorites. I found a new recipe for low-carb breaded chicken tenders, and I thought we could try them on some delicious keto buns. I might make two batches of the buns so we can have some for other meals as well.

I’m definitely looking forward to dinner tomorrow night. That deconstructed pizza casserole is just phenomenal. I’d eat it even if we weren’t going low-carb! We just had this two weeks ago, and the mister was already asking me to make it again.

On the menu

Who wouldn’t want more of this?


The Menu

Sunday: Nathan’s hot dogs with chili

Monday: Low-Carb Deconstructed Pizza Casserole

Tuesday: Dickie’s Barbeque

Wednesday: Slow-Cooker Salsa Chicken (Recipe coming this week)

Thursday: Taco Bell

Friday: Keto Chicken Tenders on the Ultimate Keto Buns

What’s on your menu this week? Leave a link to your must-try dish in the comments!

Daily Dose of Music

Recipe Review: Hearty Slow Cooker Beef Stew

I sincerely love my slow cooker. It is one of the best kitchen investments I have ever made. Nothing is nicer than throwing everything into a slow cooker in the morning and coming home from work to a home that smells amazing, and a delicious meal ready to be dished up.

Such was the case yesterday when I put together this simple Hearty Slow Cooker Beef Stew from the fine blog Peace, Love, and Low Carb.


Of course, I made adjustments, because that’s what I do! There was no way I was going to cut up all those veggies by hand, and I certainly wasn’t about to start measuring out spices. That’s for people who have time! I have a 10-15 minute window between getting ready for work and dropping my niece off at school in the morning to get all that prep work done. Continue reading

Recipe Review: Crock-Pot Italian Zucchini Meatloaf

reviewYesterday, I got adventurous! Hubby and I aren’t the best fans of most vegetables. Well…any vegetable really. So trying a new recipe that calls for vegetables is a bit daunting, to say the least.

Will we like it? Will we be able to taste it? Will it taste okay if we can taste it?

So this weekend while we were planning our menu for the coming week, I flipped through my Low Carb/Keto Pinterest board where I save all the recipes that intrigue me enough to try someday. I found this recipe which looked promising. Well, except the part where it calls for a cup of grated zucchini.

We braved the produce section on Sunday morning, not just for our guinea pigs, but to find the perfect zucchini and a little container of semi-fresh chopped parsley. I found both. Damn. Now, I really did have to make this meatloaf.

Thankfully, putting it together was not at all difficult or complicated. Squeezing the liquid out of the grated zucchini was the most harrowing part of the experience, and even that was pretty simple. I grated the veg, scooped it up and squeezed until I couldn’t squeeze any more liquid out, then tossed it in my mixing bowl with the meat, eggs, parsley, parmesan, minced garlic, dried onion and Italian seasoning. Okay, so I didn’t follow the recipe exactly, but I rarely do.

All in all, putting it together took me less than 15 minutes from fridge to slow cooker pot. That does not include clean-up, which I left for hubby (that wonderful man who knew I was running late and offered to take care of the mess I made of the kitchen. I love him so much!)

What I didn’t know was that as soon as I left, he threw on some Tony Chachere’s Creole seasoning before turning it on!

Now it calls for ketchup for the topping, but neither of us like ketchup on our meatloaf. Gasp! Heathens, I know. We prefer to put gravy on our regular meatloaf, but I wasn’t sure how this was going to taste, let alone how it would taste with gravy, so when I got home, I fished it out of the pot and topped it with some shredded mozzarella.

It says it makes 10 servings. I suppose it might if a serving is tiny and you’re eating it with a side, but we like hearty servings around here! So, since there were three of us eating, I cut it into fourths and put one aside to bring for my lunch.

Dun dun dun! It was time to try it. Wow! It was SO good. It tasted like Italian meatloaf! Simple as that. Neither hubby or I could even taste the zucchini, and we were seriously trying. There was no zucchini texture or flavor in there. But I know it was in there!

Wow! It was SO good. It tasted like Italian meatloaf! Simple as that. Neither hubby or I could even taste the zucchini, and we were seriously trying. There was no zucchini texture or flavor in there. But I know it was in there!

It came out a tiny bit on the dry side, which hubby fixed by adding a little bit of ketchup to his. I was fine without, but next time I think I might try adding maybe a half cup of marinara as the topping with the mozzarella.

It even held up next day as a nice lunch! All in all, I think this one was a success and we’ll be adding it to our rotation of healthy, low carb, slow cooker meals.