A lot of people I talk to say that they have a hard time trying to come up with different meals, so they end up eating the same things over and over. So, when meat is on sale they don’t buy extra. Then they end up purchasing meat later on that isn’t on sale and their savings is decreased. I decided that I was going to highlight a good sale or two every week on my blog, and then give recipes and ideas on how to use/freeze that item. That way you won’t miss those sales anymore! It has challenged me to think ahead and be more creative.

My three favorite recipes for using a chuck roast include Harvest Pot Roast, Shredded Salsa Beef from Don’t Panic and Roast Over Noodles, included here:

Roast Over Noodles

This recipe came from a friend of mine a few years ago.  My husband hates mushrooms, but loves this recipe.  It makes a wonderful brown gravy and can also be served with mashed potatoes instead of over noodles.  It freezes well, too!

Author/Source:

Katie @ cuttingbackkitchen.blogspot.com/

Ingredients:

• 1 chuck roast
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 1 package egg noodles

Directions:

Combine all ingredients in slow cooker and cook on low 6-8 hours.  Stir and serve over cooked egg noodles.

Freezing Directions:

Place all ingredients in a gallon freezer bag and freeze. To serve: Thaw and follow above directions. OR if already cooked, simply placed cooked portion of roast, with or without noodles, in freezer bag and freeze. To serve: Thaw. Heat until desired temperature.

Check out my “Stuff the Storeroom” posts on my blog! This is where I highlight the sales and recipes that I mentioned above.

About Katie

Katie is a Christian wife who loves discovering how to do things the old-fashioned way!  Her blog is dedicated to serving up big flavors on a bland budget.  At The Cutting Back Kitchen you will find lots of recipes, money saving ideas, and frugal kitchen tips!

I love, love, love this pumpkin pie recipe. Really, none other will do for me. So it was a MUST for the October menu. Hope you and your family enjoy it as much as we do.

Author/Source:

Reisert Family @ Onceamonthmom.com

Ingredients:

• 1.5 cups brown sugar
• 2 Tablespoons flour
• 0.5 teaspoons ginger
• 0.5 teaspoons nutmeg
• 29 ounces canned pumpkin
• 1 cup water
• 1 teaspoons salt
• 1 teaspoons cinnamon
• 0.25 teaspoons ground cloves
• 4 each eggs
• 2 cups evaporated milk
• 2 each unbaked pie shells

Directions:

Thoroughly mix together the brown sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin, mix until well blended. Stir in milk and water then pour into 2 9 inch unbaked pie shells. Bake at 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until an inserted knife comes out clean. (It sometimes helps to put foil around the pie crust edges during the first part of cooking to keep from burning). Remove from oven and allow to completely cool.

Freezing Directions:

Allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze. To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.

Servings: 2 pies (~16)

printable recipe

Additional Resources:

Some areas of the country are experiencing a shortage of canned pumpkin. If you find yourself in that predicament you can always bake your own pumpkin for puree.

Author/Source:

Reisert Family

Ingredients:

• 15    ounces canned beets
• 0.125    teaspoons cloves
• 0.25    cups vinegar
• 0.25    cups sugar
• 0.25    teaspoons cinnamon

Directions:

Save the drained juice from the can of beets an place it in a small saucepan. Add remaining ingredients, except beets and bring to a boil. Pour boiled liquid over beets. Chill for several hours.

(I doubled this recipe and used fresh beets. If using fresh beets, you should cook them first)

Freezing Directions:

Leave at least 1/2 inch head space in the storage container and freeze. Thaw when ready to serve.

Servings: 4

printable recipe

For more Family Recipes visit Vanderbilt Wife and Family Recipe Fridays!