I love to make this roast. It’s one of my favorite things to make, but I think I make it too much (lol). My husband gets crazy when I make it too much! xD
Oven Pot Roast
- 1 4lb chuck roast or whatever roast you prefer
- 1 large onion
- 1 package baby carrots
- 10-12 baby red potatoes
Preheat oven to 300ºF
Line baking dish with foil (I usually do two strips, twice the length of the pan, and meet them in the middle to make it wide, too)
Place roast into center of the pan
Wash/de-eye the potatoes and place around roast in pan
Place about half your bag of baby carrots around roast in pan
Chop up your onion and place generous, large slices around top of the entire pan (roast and vegetables)
Close the foil tightly around the entire contents of your pan
Cook in oven on center rack for 4 hours (see notes)
Let rest for 15 minutes then serve
Different weights will call for different cooking times. My roast is usually about 4lbs, so I cook it for 4 hours. Here is how you should cook your roast according to your roast's weight:
You can have fun with this roast, too. Sometimes I sprinkle in some garlic powder, salt, and/or pepper. You can add in any of your favorite seasonings -- like Italian seasoning or ranch! Yummm!!
- 3-4lb roast -- 3.5 hours
- 4lb roast -- 4 hours
- 5lb roast -- 5 hours
This is probably a dumb recipe to add here, but I keep losing my written one lol. I don’t know why I keep forgetting how to make it, it’s so freaking easy /facepalm
Oven Baked Bacon
Parchment paper or foil
Preheat oven to 400ºF
Line baking sheet with parchment or foil
Place strips of bacon, side by side, on baking sheet
Bake in oven for 20 minutes
Cool on cooling racks or paper towel lined plates (place paper towel between each layer to soak up the extra grease)
Dispose of OR save bacon grease for another recipe!
No flipping necessary, but you are welcome to! Just be extra careful not to splash the grease!
This is something I came up with on the fly. I find it super delicious (but now cannot have caffeine. I might try decaf though…) I had a four pack of light mocha fraps. I cleaned the bottles and lids, removed the labels, and removed the printed date with acetone (works on any sticky residue leftover from the labels, too!)
Faux Light Mocha Frappuccino Drinks
- 1 c your favorite coffee
- 2 packets Splenda
- 2 tbsp sugar free chocolate syrup
Brew one cup of coffee
While still hot, mix in chocolate syrup and Splenda
Divide mixture between 2- 9.5oz Frappuccino bottles (about a third of the bottle will be taken up)
Fill the rest of the bottle with your milk until about an inch from the rim
Chill for a couple hours or more
- These settle much more easily than the original Frappuccino drinks
- 2 packets of Splenda = 4tsp of regular sugar
- Mix it up and use your senses! Switch out the chocolate or add to it with a little peppermint, caramel, hazelnut, or vanilla!
Today I was 336lbs (down from 377). Still struggling to get enough protein in. My new goal for protein is a minimum of 70g, but I am only managing 40-60g. :'(
This week I injured myself accidentally so I missed about two days worth of working out. I work out every morning before I get Elli (my daughter) up for school for roughly 20-40 minutes. I do it depending on what my day looks like… for instance, I spent a couple days doing a lot of shopping and I knew
going with my mom, I would be doing a LOT of walking so I only spent about 20 minutes on those days.
At any rate, I am keeping my caloric intake to under 800 calories and trying to fill those calories with protein and good fats. I am struggling. I still can’t eat a whole lot of foods, so I am re-learning how to eat and what works with my tummy now. Fun fact: my stomach doesn’t tolerate cheese. Any. Cheese. Which is sad for someone whose motto used to be, “cheese is good”.
My measurements (in inches)
Items marked with (*) are doubled because, well, I have two of them… 😛