Last Wednesday evening, following along our meal planning schedule, I made a bottom round roast flavored with garlic and thyme and oh my goodness was it DELICIOUS!! I couldn't get over have amazing the house smelled and how exquisite the flavor was!

For our meal I decided to to the roast with a side of steamed green beans & rice (just plain white rice, I chose to add a little bit of butter to mine.) Of course my toddler refused to eat any of it until I gave him a bowl of rice with a bit of soy sauce on it then he devoured it... (Picky toddler eating... such a joy..)

Am I the only one even when I take into account the cook times on the items I am preparing no matter how hard I try I can never seem to get all the pieces of our meal done at the same time. One of these days I will figure it out HAHA!

Of course because I was setting the table, hubby cut the roast up for us and then I devoured it so I spaced to take pictures of it! (blogger fail) So I'll share a picture from the post I found the recipe on (Thank god for Pinterest! LOL) However, this is definitely a recipe we will be keeping in our regular rotation! It was absolutely perfection! I'll just have to make sure to take a picture next time!

  • 3 cloves of garlic, minced and mashed
  • 1 teaspoon dried or 1 tablespoon of fresh time thyme
  • 1/2 teaspoon of black pepper (to be crushed), or more to taste
  • 1-2 teaspoon coarse sea salt
  • 2 tablespoons of olive oil
  • 1 Bottom Round Roast (about 3 pounds) you can also use Top Sirloin or Blade roast.
  • a meat thermometer
  1. Preheat the oven to 425.
  2. Meanwhile create rub with minced garlic, thyme, and kosher salt by crushing garlic, salt, pepper and thyme together in a mortar and pestle, add olive oil and massage over meat.
  3. Set aside and bring to room temperature(about 20 minutes).
  4. Roast in hot oven for 10 minutes, then reduce heat to 300 and cook for another 30-40 minutes. You want the internal temp at about 120-130. This is rare, but you can cook it to your liking.  Let rest for 10-20 minutes under aluminum foil.
  5. Enjoy!

One of my favorite dessert/comfort foods is cherry crisp. It's delicious, warm and super easy to make. I use to make it in a square pan but mine recently decided to kick the bucket so this time around I tried my 9" circle cake pan and I feel like it came out a bit better. Gregory is happier with the proportions or the crisp to the cherry (he likes them balance while I could totally do more crisp than cherry LOL). I like that it just seemed to look prettier and still taste just as delicious!

Usually, I like to go with a simple just cherry crisp but sometimes I like to add a little more fun and I'll do a scoop of vanilla ice cream or maybe some whipped cream. It obviously taste the absolute best when it's just out of the over (after giving it some time to cool to avoid burning your mouth lol) but I find a quick 20 second microwave (for a single portion, not the whole pan...granted mine is in a metal pan so I DON'T recommend doing that!) and it's damn near close!

  • 1 can cherry pie filling (1 lb, 5 oz)
  • 1 teaspoon lemon juice
  • 1 white cake mix, no pudding
  • 1 stick butter, melted
  1. Pre-heat oven to 350 degrees.
  2. Spread pie filling on the bottom of pan/dish, sprinkle with lemon juice.
  3. Combine dry cake mix with melted butter then spread over pie filling.
  4. Bake for 40-50 minutes or until golden brown.
What's your favorite comfort food? Do you make it when you're feeling down or just when the mood strikes you?

With the new year rolling in I wanted to get back into weekly meal planning and start to get the family on more of a schedule. I'm a planner I always feel better when I know what's going on and have a system worked out. Since we got back from our vacation in Gatlinburg, TN I haven't really been on top of meal planning. And granted we're a couple weeks into the year but I hit up Aldi and bought what felt like the entire store getting me set for close to a months worth of dinners.

Here's this week's meals:

I'm trying my hand at a few new recipes this week. The lemon garlic dump chicken was okay but I think my problem is I prepped the chicken after it was frozen (I partially defrosted it then prepped it and threw it back in the freezer) so I'm sure that affected the flavor.

Tonight's recipe is a garlic & thyme bottom round roast with mash potatoes and green beans. But I have to admit I'm pretty jazzed to try Saturday's dinner and am really hoping it turns out!

What's something you want to make sure you stick with into the new year?