Easy Slow Cooker Pot Roast

We also make a quick gravy using some of the meat juice and mixing it with flour, salt and pepper.

Also I rarely have dry onion soup mix in the house, so I just caramelize some onions and toss them in there.


Source: All Recipes

INGREDIENTS 

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water or beef broth
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery

DIRECTIONS

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix and water. Then add carrots, onion, potatoes and celery half way through cook time.
3. Cover and cook on low setting for 8 to 10 hours.

Pesto

Ingredients

Makes 1 3/4 cups

• 1/2 cup pine nuts (or walnuts)
• Coarse salt and ground pepper
• 4 cups (2 ounces) lossely packed fresh basil leaves
• 1 garlic cloves, coarsely chopped
• 1/2 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 5 to 8 minutes. Let cool completely.
2. In a food processor, combine nuts, basil, Parmesan and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.

Chicken and Veggie Gyro

Sauce:

1 cup plain yogurt
1/2-1 whole cucumber diced (or chopped)
1 clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp fresh dill, chopped
pinch salt and pepper

Stir together in a small bowl and refrigerate for 30 minutes

4 whole wheat pitas (I used whole wheat with flax flat bread instead)
1/2 head lettuce
1/2 small red onion
fresh green beans (raw)
tomatoes sliced
feta cheese
2 chicken breasts (cooked and shredded)

Stuff your pita or flatbread with all of these yummy fresh ingredients and top with the yogurt sauce. Enjoy!

We made these last night for dinner and they were delish. It's a great way to use up any of your veggies. Cabbage would be a nice addition as well.

Broccoli Salad

INGREDIENTS

• 8 slices bacon (or real bacon bits)
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar
• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1/2 teaspoon salt
• 2/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
• handful of raisins (optional)
• handful of sunflower seeds (optional)

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Grilled Basil, Ham & Cheese with Pineapple

Ingredients

Serves 1

• 2 slices sandwich bread
• 2 slices Swiss cheese
• 2 ounces thinly sliced ham
• 2 thin rounds pineapple
• 3 fresh basil leaves
• 1 tablespoon butter

Directions

1. Layer 1 slice sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
2. In a skillet over medium-low, melt butter. Add sandwich. Cover; cook until golden, 2 to 3 minutes.
3. Flip; cook, covered, until cheese is melted.

Lemony Swiss Chard

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)

DIRECTIONS

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Springy Shells

Source: Pioneer Woman

Springy Shells

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas and green onion, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

I served with crusty French bread and chilled lemonade. :o)