Pot Roast

I make this Pot Roast in the Crock-Pot all the time. It's super easy!

1 large onion, peeled and cut into quarters

4 ribs celery, cleaned and cut in half

1 Roast (I like the English Roast cut of beef best)

3-4 large carrots, peeled and chopped up

12 to 14 baby red potatoes, cleaned and chopped in half or thirds

1 large carton beef broth

salt & pepper

*oval Crock-Pot

Sear the salt and peppered roast in a HOT, oiled pan until all sides are browned well.

Place the onions and celery in the bottom of the Crock-Pot. Place half of the potatoes and carrots in next, on top of the onion and celery. Place the seared roast on top. Add the remaining potatoes and carrots on top of the roast. Add the carton of beef broth.

Cook on LOW for approximately 8 hours or until the meat reaches an internal temperature of 170° (well done)

When roast is done, remove the meat and veggies from the Crock-Pot. Strain the broth into a saucepan, and bring to a boil. Whisk in a flour/water mixture to make gravy.

* BEEF STEW the next day? Combine leftover meat (chopped up) with the potatoes, carrots and gravy in a stock pot. Add frozen peas and corn if desired. Heat through...yum!

Smashed Potatoes

I made these smashed potatoes for my "Friends Thanksgiving" and they were a hit! I have also made this recipe with Swedish meatballs, to which it paired well.

2 1/2 lbs. red potatoes, peeled and quartered

4 oz. reduced fat cream cheese

1/2 cup sour cream

onion powder

salt and pepper

Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes until tender.

Drain the potatoes and return to pan (off the heat). Add remaining ingredients and mix well with a potato masher or heavy spoon... AND SERVE!

* You can also transfer the finished potatoes to a greased 8" square pan and bake at 350° for 30 minutes.

Chicken Vegetable Soup

This soup is one that my mom and I created several years ago and it has since become a family favorite. Over the years I have added some ingredients and have found easier steps to complete the soup. The following recipe is easy, hearty and good on a cold winter day.

1 lb. chicken breast tenders, trimmed
2 - 32 oz. pkg. chicken broth
2- 15 oz. tomato sauce
1/4 head of cabbage (about 2 cups), chopped
1 cup carrots, chopped
6 cups (about 6 medium potatoes) diced potatoes
1 small onion (diced fine) or use onion powder to taste
1- 8.5 oz. can each (peas, lima bean, corn) ... I use only a half can of each and freeze the rest for next time.
1- 15 oz. can red beans, rinsed
1 bay leaf
salt
pepper

Boil the chicken in a small pot of water with a little salt and pepper until chicken is cooked through. Remove the chicken when cooked and chop. I always save the chicken cooking water to add to soup later if it starts to thicken too much.

Meanwhile in a larger soup pot... add the chicken broth and tomato sauce and bring to boil. Add the cabbage first to the boiling liquid and cook approx. 10 minutes. Add the carrots, potatoes and onions next and cook an additional 10 minutes. Add the remaining vegetables, bay leaf, and beans. At this time taste the broth and add salt and pepper to taste. Add the chopped chicken.

Boil the soup, stirring occasionally, until the potatoes begin to get rounded edges (a sure sign that potatoes are done).

Remove the bay leaf and serve.


* Any beans can be used in the place of red beans. I have used cannellini beans (white kidney), pinto, and white northern...all were good.

* Pasta can also be added, elbow works nicely.