Hot Roast Beef Dip Sandwiches

Last night my boyfriend and I finished up moving his things to either my home or the storage shed we rented. I knew at the end I would be to tired to cook so I put a roast in the crock pot for dinner that night. However I was really tired and didn’t even want to make the proper sides for the roast…you know potatoes and veggies. So I put the roast in the fridge and made some quick (i.e. frozen meals) for dinner. So tonight I pulled the roast out and proceeded to make some hot roast beef sandwiches with onion dip.

The inspiration pin: http://bakingbites.com/2008/02/slow-cooker-french-dip-sandwich/

Now since the roast was already cooked and since I didn’t have condensed french onion soup I used the pin for inspiration only.

Ingredients:

Roast, onions, mushrooms, French rolls, and powdered onion soup mix.

Roast, onions, mushrooms, French rolls, and powdered onion soup mix.

I sliced the onions and combined them with butter in a sauce pan to caramelize them nicely. I did the same thing with the sliced mushrooms so they would sautee nicely in their own pan.

Mushrooms and Onions

Mushrooms and Onions

While these were cooking I put some water in the bowl containing the roast and heated it up in the microwave. Once it was heated up I shredded it and put it aside for later. All the while I was stirring the contents of both pans so nothing would burn then I cooked the onion soup up according to the package directions.

Bread ready to cook

Bread ready to cook (finished onion soup mix in the back.)

I sliced up several french steak rolls and put them in the oven set to 250 degrees and cooked them for 10 minutes, or until crisp. You could heat them up for 20 seconds in the microwave but they turn out soft and chewy…so it’s all about your preferences…I prefer crisp, crusty bread for my dip sandwiches. After everything is cooked and ready to go you can either assemble the sandwiches or serve them smorgasbord style and let everyone make theirs how they like it. I put the cooked ingredients on the table and let my family pile them up how they like it.

Ready to eat!

Ready to eat!

These were some of the most tasty, tender, and delicious roast beef sandwiches I have ever made. I used to use the drippings of the roast as my dip and I never considered using onion soup mix before. The pin I found used condensed onion soup but I didn’t have that, and as you know I am a fan of using or reusing what you have on hand, but I had powdered onion soup mix. I thought it tasted really, really delicious! I will definitely be using this dip from now on instead of using the roast drippings…or maybe one day I will tinker with using both to get some really flavorful dip!

I hope you enjoy this as much as I do!

Happy Pinning!

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10 Tips to Spend Less on Food

I know it has been awhile since I have posted on my blog but life has just been so busy! My boyfriend is moving in with me so we’ve bene working on that then he dislocated his shoulder which has left us in a bind. So we’ve been focusing on the move and almost nothing else! After looking on pinterest I found a post about top 10 tips on how to save on food. Being a frugal person I love this pin and I do several important things on it to keep my own costs down.

The Pin:

Food saving tips

Food saving tips

Tip #2: I always use brown bananas to make banana bread! I don’t know anyone who doesn’t but I never thought about freezing them! A local store always has cheap, brown bananas for super cheap so I may try this once.

Tip #3: I rarely have leftovers because I usually cook just enough for my family because a lot of us don’t like to eat them. If there are leftovers I will take some for lunch the next day but things that won’t taste good reheated I will put out for the strays.

Tip #5: Every Wednesday I get the food ads in the mail so I will look at whats on sale and plan my meals around that. If chicken is on sale for a cheap price, $1.99/lb or less I will buy enough for 2 weeks worth of meals. I also combine this tip with #4 and use items on sale this week with items I got for cheap last week. It works well and saves me a lot of money every week/month/year. I also combine these sales with tip #10 and get things on sale then use coupons on them to pay a lot less. This week target has Campbell’s cream of mushroom soup for $0.69 and I have a coupon for $0.40/4 and 5% off so for 4 cans I will pay $2.22 (about $0.50 each).

Tip #6: This tip also gets combined with #5 in those weekly ads you will see cheap produce on sale and the cheaper items are the ones in season. Also in the fall I will go to local markets like an Amish store or the local farmer’s market for cheaper, local fresh produce.

Tip #7: I don’t think I have ever done a meatless meal….I love my chicken, pork and fish lol!!

Tip #8: This is a good tip but I don’t make a list I have a rotation system in my freezer. I have my packages of chicken on one shelf and when I get more I pull the older ones to the front and put the newer ones behind them. So when I grab a package in the front I know it’s the older ones. I also will date the packages, sometimes with a date, but at times I get to lazy for this lol!

Tip #9 and #10: I will buy generic foods but often times I find I can get name brands for cheaper with coupons and sales. I haven’t had a good trash bag deal so I got the Target brand and used a 5% off to get some cheap bags. As for coupons….I could write a whole post on this!! Now I am not extreme…most legit coupon users find this to be an insult…I am a logical coupon user. I make sure to use them on the right things and never try to cheat the system! Target is the best place to shop since they have their own coupons on their site, you can use Sunday paper coupons, get their debit card to get 5% off, use their mobile q’s, and their new Cartwheel which gives you % off items. So I can clean up there lol!! I often save thousands of dollars by using coupons matched with sales and gift card deals!!

I love this list of tips since it can save you lots of cash! I am a big fan of saving money, using coupons, and by reusing items you have at home! I never realized how much I do this until I cleaned out my boyfriend’s deep freeze, freezer, fridge and pantry durin the moving process! He had so much expired foods in vast quantities…it looked like he forgot he had certain things in back so he bought more. The deep freezer was the worst he would just pile fresher foods on top of the old foods (he has a chest freezer mine is an upright) and by the time I got to the bottom of it he had food from 2007!!! Thankfully we agreed that I would do all the shopping for us lol!! Hope you  like the tips!!

Happy Pinning!

Pumpkin Puree Part 2

In another post I covered how to make your own purred pumpkin for cooking and in it I said:

“I found nicer, darker pie pumpkins at a local market that sells Amish and Mennonite produce (they were $1.49 each) and I will bake them today but I don’t expect much change.”

Well I cooked some up recently that were a nice dark color and the puree they made was so much better then the pale ones at the grocery!

Nice dark pumpkin.

Nice dark pumpkin.

I cooked them according to my old post (here: https://aradiasilvermoon.wordpress.com/2013/09/29/pumpkin-puree/) and pureed them in my food processor. The puree came out so nice and dark! You could definitely tell the difference!

Freshly pureed

Freshly pureed

Fresh puree packaged for freezing.

Fresh puree packaged for freezing.

 

Old vs. New

Old vs. New

In this photo you can see the old, pale puree laying on top of the darker, newer pumpkin. Now I know you are thinking did it really make any difference? In cooking no it didn’t but the darker puree had a richer taste to it…hard to describe…but it was better tasting.  Another problem I ran into was after packaging them in baggies it was difficult to get the puree out and some got stuck. Since I measured these out at precisely the amount needed for the items I was making leaving some behind wasn’t ideal. Then I came up with an idea on how to get the puree out without leaving any behind! I cut the end off the baggie and slowly squeeze out every drop, if you have ever iced cakes this way then it’s the same concept.

Pumpkin out of a baggie

Pumpkin out of a baggie

So when making your own puree I would recommend getting the darkest pumpkins so you can get that dark, rich tasting puree for your baked goods! The pale puree works great too and tastes good, so much better then canned versions, so either way it’s a healthy and tasty addition to your cooking!

Happy Pinning!