4 lbs beef chuck roast
1 tbs garlic, minced
1 tbs dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in a slow cooker.
Season with garlic, rosemary, and bay leaves.
Pour in soy sauce and water.
Cook on LOW setting for 6-10 hours (the longer, the better!).
Add the beef to lightly toasted buns and dip away in the au jus.
6 servings
1 cup onion, chopped
1 cup green pepper, chopped
1 tbs butter OR margarine
1 (28 oz) can tomatoes with liquid, cut-up
1 (4 oz) can mushroom stems and pieces, drained
1 (2 ¼ oz) can ripe olives, sliced and drained
2 tsp oregano
1 lb ground beef (optional), browned and drained
12 oz spaghetti, cooked and drained
2 cups (8 oz) cheddar cheese, shredded
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese, grated
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add ground beef if desired.
Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased 13”x9”x2” dish.
Top with half of the veggie mixture.
Sprinkle with 1 cup cheddar cheese.
Repeat layers.
Mix the sop and water until smooth.
Pour over the casserole.
Sprinkle with parmesan cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
12 servings
1 lb boneless sirloin steak, thinly sliced into 1/4” strips
1 tbs vegetable oil
1 can cream of mushroom soup
1 can condensed beef broth
1 cup water
2 tsp worcestershire sauce
3 cups uncooked spiral pasta
½ cup sour cream
In a large skillet over medium heat, stir-fry beef in hot oil until brown and juices evaporate.
Add soup, broth, water and worcestershire sauce.
Bring to a boil.
Stir in pasta.
Cook over medium heat for about 15 minutes until done.
Stir in sour cream and heat through.
Mash 3 ripe bananas. Mix in 1 cup peanut butter. Add 1 (32 oz) container of plain yogurt. Mix all together by hand, until blended. Pour in either ice cube trays, or small plastic cups (disposable) put on cookie sheet and freeze. Once frozen put in zip lock baggies for quick doggie treats. If you would rather, you can just put mixture in ice cube trays and freeze.
½ cup packed chopped fresh mint leaves
1/3 cup chopped fresh ginger
1/3 cup honey
2 cups boiling water
½ cup freshly-squeezed lemon juice (or to taste)
1 ½ cups cold water
Combine chopped mint, ginger and honey in a medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into a 4-cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total.
Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
4 servings
4 boneless, skinless chicken breast halves, cut into 1” cubes
2 ½ cups low-sodium, reduced-fat chicken broth
1 (14 oz) can pineapple tidbits in juice, undrained
1 ½ cups uncooked long grain white OR brown rice
¾ cup finely chopped carrots
½ cup chopped sweet red pepper
½ cup chooped green bell pepper
1/3 cup ketchup
2 tbs brown sugar
2 tbs reduced-sodium soy sauce
2 tbs white vinegar
2 cloves garlic, minced
¾ cup chopped green onions
Spray a large sauce pan with nonstick cooking spray. Add chicken. Cook over medium-high heat until no longer pink.
Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it it the quicker-cooking variety, but NOT instant). Stir occasionally.
Stir in green onions during last 5 minutes of cooking time. Serve immediately.
4 servings
2 cups baking mix (such as bisquick)
1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg semisweet chocolate chips, plus 1 cup chocolate chips
1 egg
1 tsp vanilla
4 tbs butter, melted
Pour the 12 oz pkg of chocolate chips into a large mixing bowl and heat in the microwave at 30-second intervals, stirring after each, until smooth and creamy. Place all other ingredients except for the additional cup of chocolate chips (the ones you didn’t melt) into the bowl with the melted chocolate chips. Mix until well blended. Add in additional unmelted chocolate chips and mix again until they are incorporated. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes. Remove from cookie sheets, cool, and eat.
Makes about 3 dozen cookies.
3 cups cornflakes
1/3 cup grated parmesan cheese
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
pinch of pepper
1 lb boneless, skinless chicken breasts
¼ cup flour
2 lg eggs, beaten
Cut chicken breasts into nugget-sized pieces. Set aside.
Preheat oven to 425 degrees. Grease a cookie sheet.
Put cornflakes in a large plastic bag and crush to fine texture. Pour in to a medium-sized bowl. Add parmesan cheese, salt, onion powder, garlic powder, and pepper to cornflakes.
Place eggs in a separate small bowl.
Place flour in a separate small bowl.
To bread chicken, coat chicken pieces in flour, shaking off excess. Dip in the egg, coat in cornflake mixture.
Arrange chicken on prepared baking sheet and bake until golden brown, about 12-15 minutes.
