Weekly Grocery Haul

• Mississippi Pot Roast (CrockPot)
• Sausage & Rice Casserole
• Buffalo Chicken Dip
• Spaghetti Squash with Meat Sauce

Mississippi Pot Roast (CrockPot)

• 1-2lb Pot Roast
• 1 stick of Butter
• 1 packet or Ranch Seasoning
• 1 packet of Beefy Onion Soup Mix
• 1 jar of Pepperoncini Peppers

Place your pot roast in to the CrockPot. I like to season mine with a salt and pepper. Dump in the packets of ranch seasoning and beefy onion soup mix. Set the stick of butter on top of the roast and add 6 or 7 pepperoncini peppers. I also poured in a little bit of the juice from the peppers (probably 2 Tablespoons). If you want, you can also add 1/4 cup of water to the CrockPot before cooking. Cook on low for 6-8 hours. Right before serving, use a hand shredder to shred up the roast.

Serve with mashed potatoes and a salad!

Sausage & Rice Casserole

• 1lb Pork Sausage
• 1 1/2 cups of Celery
• 1 Yellow Onion
• 14.5oz can of Chicken Broth
• 10.5oz can of Cream of Celery Soup
• 1 cup White Rice
• 1/4 tsp Red Pepper Flakes

Preheat oven to 350 degrees. In a skillet, brown the sausage and grind it up. This tool is the BEST for making ground meat. When the sausage is half cooked add in diced onion, diced celery, and red pepper flakes. Continue to cook until sausage is no longer pink. In a bowl, whisk together the broth and soup. Pour mixture and uncooked rice into the sausage skillet. Once everything is mixed together, pour it into a greased 9×13 baking dish. Cover with foil (nice and tight because the moisture will cook the rice) and bake at 350 for 1 hour.

Buffalo Chicken Dip

• 1 Rotisserie Chicken (shredded)
• 1 cup of Sharp Cheddar Cheese
• 2 cups of Ranch Dressing
• 2 packets of Ranch Seasoning
• 1-2 cups of Red Hot Buffalo Sauce (taste preference)
• 1 package of Cream Cheese (softened)

Shred up the rotisserie chicken and put it in to a CrockPot with a liner. Add in all remaining ingredients to the CrockPot and cook for desired amount of time.

Serve with chips, celery, mini bell peppers, or just eat it with a fork!

Spaghetti Squash with Meat Sauce

• Large Spaghetti Squash
• 1 lb of Italian Sausage (ground)
• 1 jar of Prego Spaghetti Sauce (I use the three cheese)
• 1 cup Parmesan Cheese
• Olive Oil
• Salt & Pepper
• Red Pepper Flakes *optional*

Preheat oven to 375 degrees. Using a large kitchen knife, very carefully cut through the spaghetti squash vertically (stem to bottom) so that you have two large halves. Drizzle each half with olive oil and season with red pepper flakes, salt and pepper. Place on a cookie sheet and bake at 375 degrees for about 45 minutes. (When it is cooked throughly you should be able to shred it very easily with two forks.)

While the squash is cooking, brown and grind up the Italian sausage (I always add about a tablespoon of minced garlic to my Italian sausage when I am cooking it). Combine the whole jar of spaghetti sauce and the ground sausage in a sauce pan and heat until the squash is finished.

When the squash is ready, shred both halves with two forks in a scraping motion. It should come apart very easily. If it doesn’t, it needs to be cooked a bit longer. I usually shred mine and pour it into a large mixing bowl as I go. Once you are finished, pour the spaghetti sauce into the bowl with the squash. Stir it all together and top with parmesan cheese.

Serve with a caesar salad and some garlic bread!