Use this week’s recipes to create delicious 2 meals + snack, breakfast and dessert that are easy on you and your family will love! We’re making a classic Southern Pot Roast that turns into Roast Beef Po’ Boys because using recipes that can be served more than one way are a great meal planning strategy!
This Week’s Secret to Success
leftovers aren’t everyone’s favorite. And I get it. But what if, instead of just serving the same ol’ meal again, you could use the leftovers from the first meal to make a whole new second meal? That’s when leftovers become GENIUS!
This week, buy a pot roast bigger than you normally would. Cook it up classic the first night with new potatoes, onions and carrots. (I’ve got crock pot AND oven instructions.)
Then the second night, shred it up right, slice some tomatoes and serve it as Roast Beef Debris Po Boy Sandwiches! C’est bon!
Leftover night shouldn’t be a hassle. That’s why the creamy coleslaw recipe uses a packaged coleslaw mix. A few green onions, a little purple cabbage and a homemade dressing goes a long way in making it really delicious. Add your family’s favorite bag of potato chips, and you’re finished!
Dessert This Week!
This quick and easy no bake pie recipe let’s you enjoy all the flavors of a homemade pumpkin pie in one perfect little bite. Rich, creamy pumpkin filling, fluffy cream cheese topping, toasted pecans and a sprinkle of cinnamon all fit neatly in a crisp phyllo cup and your busy schedule!
Here’s What We’re Snacking On
Sharp Parmesan cheese & rich cracked black peppercorns set this fabulously easy cheese dip recipe apart from all other dips! Whipped together with a little mayo, sour cream, cream cheese and a few spices, Creamy Peppercorn Parmesan Cheese Dip is a simple go-to appetizer with loads of flavor that can be served hot or cold. You can also serve this with your Po’Boy meal to go with your favorite chips!
Making Breakfast Easy
Now you can enjoy a warm stack of pancakes just by turning on the oven! This Chocolate Chip Pancake Casserole is a true short cut recipe using frozen buttermilk pancakes soaked in a rich egg custard with vanilla, cinnamon, pecans and an indulgent sprinkle of chocolate chips. Pancakes have never been so easy!
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