Sweet Crock Pot Roast

from the kitchen of Christine

1 (3-5 lb) beef roast
garlic salt to taste

Garlic salt the roast and place in the crock pot.

1  (10 3/4 oz) can cream of mushroom soup (I use healthy request)
 1 pkg dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 c brown sugar
3 T  vinegar
2 T soy sauce
1 T Worchestershire sauce
8-16 oz fresh mushrooms (opt)

Mix together and pour over roast.  Cook on low for 12 hours or high for 6-7 hours.  Take the roast out when cooked, strain gravy to get rid of the lumps and thicken with cornstarch and water mixture.

I actually added a package of fresh mushrooms to the sauce and did not do the cornstarch thing.  You just have to see if it is thick enough for you when done cooking.

Scuderi Kids "Fast, Fake-baked Ziti"

from the kitchen of Cheryl

“Cooking ‘Round the Clock” Rachel Ray 30- minute meal
“I love this fast, easy to make dish, especially the béchamel sauce”

*Cheryl adds 1 pound of cooked hamburger. Also I substitute all the cheese for ¼ cup dried parmesan cheese.

3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes with 1 teaspoon of sugar added to them (you can also used crushed or diced)
1 can (14 ounces) crushed tomatoes
½ tsp salt , or to taste
1/8 tsp fresh ground black pepper, or to taste
A handful of fresh basil leaves, torn or ½ - 1 tsp. dried
1 pound ziti rigate (can also use penne, rigatoni or rotini)
2 tablespoons butter
2 tablespoons all-purpose flour
A generous grating of fresh nutmeg or ¼ teaspoon dried
2 Cups whole milk (you can use 2 cups water and 6 Tablespoons of powdered milk)
½ cup shredded Asiago cheese
½ cup shredded Parmigianino Regianno cheese
1 cup cubed fresh mozzarella cheese
Crusty bread, to pass at table.

Put a large pot of water on to boil. Preheat the broiler.
Heat a medium saucepan over medium heat; add oil, then garlic. Sauté garlic a minute or two; do not let the garlic brown. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt (and cooked hamburger, if desired) and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.
When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, make the béchamel sauce: Melt butter in a small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Cook 5 minutes to reduce.
When past is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the béchamel over pasta—do not mix. Cover the top of the pasta with Asiago, Parmigianino, and mozzarella (or just sprinkle with dried parmesan cheese). Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. Serve immediately.
Yield: 6 servings

Mexican Lasagna

from the kitchen of Shawnalyn

Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
½ red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 ½ cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is really easy and quick to make. I just use regular flour tortillas, but you can use what ever you like. This would also be good to make with left over roast shredded instead of ground beef, or with shredded chicken as well. You can be versatile with this dinner.

Crock Pot Roast

from the kitchen of Christine

1 (3 to 5 pound) beef roast
garlic salt to taste
Garlic salt the roast and place in the crock pot.
1 (10 3/4 oz) can cream of mushroom soup (I use Healthy Request)
1 Package dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

Mix together and pour over roast. Cook on low for 12 hours or high for 6 to 7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and water mixture.

I actually added a package of fresh sliced mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.

Penne with Beef and Arugula

from the kitchen of Shawnalyn

Ingredients:
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
½ teaspoon salt, plus more for steak and pasta water
½ teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Directions:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Filet Mignon with Balsamic Syrup and Goat Cheese

from the kitchen of Shawnalyn

Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Directions:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Pot Roast Casserole

from the kitchen of Shawnalyn

Ingredients:
Hormel packaged pot roast in au jus or gravy
White rice
Can of Beefy Mushroom soup
Frozen Peas

Directions:
Cook rice. Meanwhile cook roast in microwave per package directions. Pour peas into microwave safe bowl, cover lightly, and cook for about 4 min. After peas, meat and rice are cooked, combine together and add soup. Make sure you add all of juice or gravy from meat as well. (Other ingredients are usually hot enough to warm soup as it is mixed in)
I usually do 1 1/2 cups rice for every package of roast I have. I usually do 2 packages of meat, 2-3 cups of rice, 1 small package of frozen peas, and 1 can of soup for my family. It is plenty with leftovers.

Potato Soup Casserole

from the kitchen of Carol W.

1 lb hamburger, browned and drained
1/2 onion if desired--cook with hamburger
salt and pepper to taste
1 can potato soup
1 can corn (include some of the water)
3-4 cups cooked egg noodles
Mix together all ingredients except noodles and heat in microwave, or in pan on stove if preferred. Toss with hot noodles and serve.

Enchiladas

from the kitchen of Jen

1/2 lb ground beef (or ground turkey)
1/4 c. chopped onions
2 T. green chilis (optional)
1 small can tomato sauce
1/4 c. sliced olives
8-13 corn tortillas
2 c. shredded cheese (I just sprinkle a little cheese in the mixture and then a little on top when done)
1 can enchilada sauce
1/2 c. sour cream
Shredded lettuce
To soften tortillas, heat on dry skillet 10-15 secs then flip for 10 secs. In a large skillet, brown meat, set aside, then saute onions, then chili's. Mix meat back in when done. Stir in tomato sauce and olives and 1c. (or less) of cheese. Place a spoonful of meat mixture into softened tortillas, roll up and place in greased baking dish, seam side down. Pour enchilada sauce over tortillas, sprinkle with cheese (and more sliced olives.)

I serve with spanish rice and black beans, chopped tomato, and avocado

Golden Mushroom Roast

from the kitchen of Laurie
1 eye of round roast
3 cans Golden Mushroom Soup (Campbell's)
1 C chopped dill pickles (or dill relish)
Cooked crisp & crumbled bacon (to taste)
Lemon Pepper

1-Mix soup and pickles in a bowl with whisk
2- Sear meat with lemon pepper on all sides
3-Put meat in crockpot; pour mixture over meat
4-Cook on low for as long as possible (I cook it overnight)
5-Add bacon one hour before eating
*You can also cook with potatoes and carrots for a complete meal.
*Soup mixture is already thickened and ready to use as gravy