BBQ Beef with Pasta Salad
I worked 16 hours last night – so when I got home, dinner was really the last thing I wanted to think about.
But I remembered the Manifesto – so:
1 frozen arm roast (because United had them on sale for 2.49 a pound a couple of weeks ago, and that’s a great price for pot roast here.)
1/2 bottle of Sweet Baby Ray’s BBQ sauce (because it’s divine and totally worth 1.99 at Aldi’s)
1 sliced onion (because I like bbq onion)
Layer just like that in a slow cooker on high for 2 hours and then low all day. Or just low all day. Shred and serve with buns, pickles, sliced lettuce, etc.
My husband made boxed pasta salad and green beans to go with it for him and the kids – I just ate, and it was Delish.
I will have to get him to share his green bean recipe one day – because he makes canned green beans taste like they were freshly sauteed.
If you have a large group to feed, though – or you really like pasta salad – the boxed stuff is EXPENSIVE. I usually make my own from:
A box of tricolor noodles.
about 1/4 cup of powdered ranch dressing. (I buy the 7.49 canister of powdered ranch at Wal-Mart)
about 1/4 cup of powdered buttermilk (on the baking aisle)
about 1/4 cup of olive oil (gives such good flavor)
about 1/4 cup of apple cider vinegar (or you can use another)
about 1/4 cup of water (to cut the vinegar flavor)
And if you have raw veggies that you need to use up – 1 cup of broccoli or cauliflower or carrots cut really small
Or some roasted bell peppers
To do: Mix the dressing mix, buttermilk, water, and vinegar. Stir or shake thoroughly. Add the oil. Look at it and see if you have about 1 cup of dressing made there. Shake or stir a few times when you think about it. Boil the noodles. Shake the dressing. Drain the noodles. Don’t rinse. Add the chopped veggies and cover with dressing. Cover the bowl tightly and shake, or stir – then cover the bowl tightly. The veggies will soak up the dressing and steam in the bowl. Yummy! Add a little bit of shredded cheese or parmesan if you want. Add shredded chicken or turkey if you need to use some up. Refrigerate for a couple of hours (or overnight). Or eat it hot. You really can’t go wrong.