Big Mac Salad

Salad: Amounts to your preference and family size

Lettuce of your choice - I use Iceberg or Hearts of Romaine
Ground Beef  or Turkey
Dill Pickles, diced 
Tomatoes, diced
Cheddar Cheese, shredded (Vegan for dairy free)
Onions, diced
Croutons - homemade is BEST but store bought is fine too (Omit for gluten free)

Dressing:
1 1/2 C Mayonnaise (Vegan for allergies or preference)
6 Tbsp/4ish large Baby Dill Pickles
6 tsp Mustard
3 tsp White Vinegar
1 1/2 tsp Smoked Paprika
1/4 C Sugar (or erythritol or choice of sweetener) - adjust to taste preference

1- Combine all dressing ingredients in a blender or Magic Bullet, blend thoroughly. Dressing can be used immediately but flavors blend better with a few hours or overnight in the fridge. CAN MAKE AHEAD

2- Chop Salad ingredients and set out in separate dishes for individual assembly

Sunday Roast

I forgot the gravy in the picture:( I'll take a new one next time!

Chuck Roast – one with only one thick  fat strip and little fat marbling throughout.

2 strips thick cut Peppered Bacon

Beef Stew powdered seasoning packet

Carrots (I use the thick baby ones)

Baby Red Potatoes

Onion, large chopped (optional)

1C. Water

 Toss carrots, potatoes, and onions on crockpot. Place roast on top of the veggies. Depending on the size of your crockpot you may have to scoot some veggies up and around the roast to make room. Set strips of bacon around the sides. Mix seasoning packet with 1C. Water and pour over everything. Cook on low for 8 hours.

Use drippings to make gravy:

¼ C. Flour

¼ C. Butter

Drippings from crockpot

1 10oz can Beef Broth (maybe)

Melt butter in skillet. Sprinkle in flour. Stir to combine and let cook for a min. while continuing to stir(if you don't let it cook for a min your gravy will taste like flour) Add drippings while stirring continuously until desired consistency. If the gravy is too thick and you run out of drippings use beef broth to thin to desired consistency.