For this week’s Midweek Meal, we’re making slow cooker pot roast, green beans and potatoes, spinach salad with bacon dressing, and warm garlic parmesan skillet rolls. Plus The Weekend Spread recipe collection featuring buffalo chicken, blueberry cobbler, spinach artichoke dip and cheesy zucchini quick bread!
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Meal Prep & Leftover Tips
Slow Cooker Pot Roast: Leftovers will last in an airtight container for up to 4 days. Use leftover shredded beef on salads, in tacos, and make sliders with leftover Garlic Parmesan Skillet Rolls.
Green Beans and Potatoes: This dish is even better the next day. The flavors really come together, making each bite rich and satisfying. Plus, it reheats like a dream so that I can enjoy it all over again.
Spinach Salad with Bacon Dressing: Dressing can be made ahead and refrigerated in an airtight container for up to one week. If you have leftover salad fixins and pot roast, toss the roast on the salad for a hearty, protein-packed lunch!
Garlic Parmesan Skillet Rolls: Use leftovers, or make an extra batch, and make sliders with leftover pot roast or with Buffalo Chicken that’s included in The Weekend Spread!
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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Made your spinach and artichoke dip!
It’s delicious, thank you.
So happy to hear that! Spinach and artichoke dip is such a classic — I’m thrilled you enjoyed it. Thank you for giving the recipe a try and for your kind note!
~Donya