Crocked Pot Roast

Crocked Pot Roast (for 4-6 people)

chuck roast, approx. 4 pounds

2 T. oil

salt, pepper, garlic powder

1.5 cups baby carrots

3-4 ribs celery, cleaned and cut into 1 inch chunks

1/2  med. onion, chopped

5 potatoes, peeled and cubed

1 pkg (dry) onion soup mix

1 cup white wine

1/2 cup water

Sprinkle both sides of roast with salt, pepper and garlic powder. Heat oil in frying pan and brown chuck roast (approx. 4 mins per side).  Then place roast in bottom of crock pot.  Add all veggies, soup mix, wine and water.  Cover and cook on low for approximately 8 hours.

 

 

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Jack’s Coca Cola Brisket

Jack’s Coca Cola Brisket

(for a crowd)

 

1 trimmed brisket

1 bottle liquid smoke

1 onion quartered

1 can of coke

foil

BBQ sauce

 

Prepare a double layer of foil big enough to wrap around meat like a package. Center the foil under meat, with both on or in a baking pan. Place liquid smoke, onion, and coke on and around brisket. Seal the foil around the prepared brisket.  (Brisket is now wrapped in foil in a pan) Place in 200 degree oven at around 10pm. Take out in the morning, cool, and put in refrig.  Later in the day, open, drain and remove fat with a spoon. Slice thinly

across the grain. Place meat in pan, cover top with BBQ sauce and heat in oven or microwave.

Cranberry Spinach Salad

Cranberry Spinach Salad

 

10oz fresh spinach, or mixed greens*

¾ cup dried cranberries **

2- 4 green onions, sliced

¼ cup sugar

1 tsp dried minced onion

¾ tsp poppy seeds

1/8 tsp paprika

2T. cider vinegar

2 T. white or red wine vinegar

¼ cup vege oil

¾ cup sliced almonds, toasted ***

 

 

In large bowl toss spinach, cranberries and green onions.

In a small bowl wisk together next 7 ingredients.

Drizzle over salad and sprinkle with almonds.

Toss.

*I use a bowl of half romaine and half spinach

** I use a mix of dried cranberries and blueberries

*** I often don’t toast the nuts

Roasted Veggies

Slice veggies (such as broccoli, fresh mushrooms, cauliflower, squash, etc) and place on sheet pan, drizzle with olive oil, sprinkle with steak seasoning (such as Montreal Steak Seasoning by McCormick) and toss.  Place in broiler for approx. 5 mins, tossing once. Remove from oven and serve.  Note:  some veggies with a higher water content will release more water, and you can remove pan and drain water half-way through the broiling process.

EZ Cheesy Breadsticks

EZ Cheesy Breadsticks

1 pound frozen white bread dough

3 T. butter

1 ½ cups shredded Italian cheese

Salt, garlic powder, Italian seasoning.

Thaw bread dough and allow it to at least double in size. Cut dough into 16 pieces, and roll each piece into a log with your hands. Melt butter in a bowl in microwave.  Put Italian cheese in another bowl and add a couple of shakes of salt, and approx. ½ teaspoon of garlic powder and 1 teaspoon of Italian seasoning.

Take each log, dip in butter, then roll in cheese mixture. Place on a well-greased baking sheet (or use a non-stick baking pad on the sheet). Bake at 350 degrees approx. 10 mins till golden.

Plaza III Steak Soup

Plaza III Steak Soup (from Carol Belt)

1 stick butter or margarine

1 cup flour

8 cups water

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

2 cups (or more) round steak or chuck* (see below)

2 cups frozen mixed veggies

1 cup tomatoes (drained and chopped, fresh if possible, or canned)

1 T. Accent

1 tsp black pepper (freshly ground if possible)

2 T. beef base

The Plaza III will send the recipe upon request (it has been mailed to all 50 states and to foreign countries). Use a non-stick or heavy pan as the soup scorches easily.  The soup freezes well.  Have butcher coarse grind meat or dice into small pieces.  Cook in skillet until done and drain well.  Amount of meat may vary, depending on how hearty a soup is desired. 1 ½ pounds of meat makes a very thick soup.  Beef base is important!  Use a paste type which is dark in color (Le Gout is a common brand name) and comes in a jar.  (Don’t use bouillon cubes or powder.)  Beef base is very salty, so additional salt in the soup is probably not necessary (when soup is fully cooked do a taste test).

Melt butter, stir or whip in flour to make a smooth paste roux. Add water to roux, stirring well as you add to avoid lumps.  Chunk chop the onions, celery and carrots and boil until ½ cooked; drain.  Add meat, and beef base, pepper and Accent to the roux mixture.  Add drained veggies, frozen veggies and tomatoes.  (May add other veggies such as a diced potato, squash, etc.) Adding a bit of wine is nice, too.  Bring to a boil and reduce heat to simmer.  Continue cooking slowly until vegetables are done.

*for the meat may also use left-over steak or roast, cut into small pieces

Easy Beef Stroganoff

Quick Beef Stroganoff

(for 6)

1 pound top sirloin beef

1 T. oil (corn oil or canola)

1 small onion, sliced

1 clove garlic, minced (or 1 tsp bottled garlic)

1 can cream of mushroom soup

1 cup light sour cream

1 3 oz can sliced mushrooms (undrained)

2 T. (Tablespoons) ketchup

2 t. Worcestershire sauce

long grained rice (see below)

 

Cut meat into ¼” strips and brown in hot oil. Add onion and garlic, cooking until onion is tender. Combine remaining ingredients in a mixing bowl.  When meat and onions are done then add the combined ingredients to the pan with the meat.  Heat through but do not boil.

 

RICE:

1 ½ cups long grained rice

3 cups water

dash salt or throw in a bullion cube

 

Boil salted water, then stir in rice. Reduce heat, cover and simmer for 15 mins.  Then, turn off burner and let pan sit on the warm burner till you are ready to serve.  DO NOT remove lid or peek until you are ready to serve.

Baked Chicken Parmesan

Baked Chicken Parmesan

skinnytaste.com

Ingredients:

  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
  • 3/4 cup seasoned breadcrumbs (I used whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray

Directions:

  1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.

Nutrition Information

Yield: 8 Servings, Serving Size: 1 piece

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 6
  • Calories: 251
  • Total Fat: 9.5g
  • Saturated Fat: g
  • Cholesterol: 14mg
  • Sodium: mg
  • Carbohydrates: 14g
  • Fiber: 1.5g
  • Sugar: 0g
  • Protein: 31.5g

Pork Chop Potato Casserole

Pork Chop Potato Casserole Recipe

(tasteofhome.com, Diane Dark favorite)

Ingredients

  • 8 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
  • 1 teaspoon seasoned salt
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2/3 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (26- 32 ounces) frozen shredded hash brown potatoes
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 can (2.8 ounces) french-fried onions, divided

Directions

  1. Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in oil.
  2. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. baking dish. Arrange pork chops on top.
  3. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until meat juices run clear. Yield: 8 servings

Taco Braid

TACO BRAID (tiphero.com)

You’ll Need – 1 can refrigerated pizza dough – 2 tablespoons olive oil – ½ cup chopped onion – ¾ pound ground beef – 3 tablespoons taco seasoning – 1 cup Mexican blend shredded cheese, divided – 1 tomato, diced, plus additional for top, if desired – 1 ½ cups chopped lettuce – Sour cream and salsa for serving, if desired

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Sauté the onions in the olive oil until translucent and just starting to brown.
  3. Add the ground beef and taco seasoning, and fully cook the ground beef.
  4. Once it’s fully-cooked, drain the ground beef and set aside.
  5. Unroll the pizza dough onto parchment paper. On both sides, cut equal strips, going about 1 ½ into the dough but NOT all the way from side to side. The dough should like it has fringe.**
  6. Layer the ground beef, tomatoes, and cheese in the center of the dough.
  7. Braid the dough strips over the top of the filling, so that the filling is almost fully-encased in the dough.
  8. Slide the braided loaf onto a baking sheet. Bake for 25 to 30 minutes, until browned on top.
  9. Garnish the top with tomatoes, lettuce, and the remaining cheese. Serve with salsa (or taco sauce) and enjoy!
  10. ** if you aren’t sure how to cut the dough, go to tiphero.com, search the recipe and look at the brief video