I wanted to give you a review of what we made for dinner last night.
2 lb. pot roast,
Medium package of baby carrots
Campbell’s Slow Cooker sauces Tavern Style Pot Roast.
Just placed everything in the slow cooker on low for 7 hours.
The results were a tasty tender pot roast which was seasoned with the perfect combination of spices in Campbell’s sauce.
My husband, Dave agreed that we enjoyed the baby carrots seasoned with the sauce as much as the meat.
As a side dish we opened a can of green beans.
Disclaimer: I am not associated with any of the companies mentioned in this article. All opinions are my own.
Pasta With Roasted Cauliflower,Tomatoes,Pepperoni
1 small head cauliflower cored and sliced 1/4 inch thick
2 Tbsp. olive oil
12 oz.medium shells or any short pasta
1 pint small grape tomatoes
3 oz. pepperoni thinly sliced
1/2 cup fresh flat leaf parsley,chopped
Heat oven to 425 degrees.
On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp.salt and 1/2 tsp. pepper.
Roast for 12 minutes
Cook the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine and roast for 6 minutes.
Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender. 6 to 8 minutes.
Toss the pasta with the cauliflower mixture and parsley.
Photo credit: Photograph is copyright property of Woman’s Day Magazine.
Recipe: Pasta With Ricotta Stuffed Mustard Greens
Cook 4 medium mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.
Mix together 1/2 cup nonfat ricotta with 1/4 cup corn and 1/4 cup diced red bell pepper; season to taste with black pepper.
Divide ricotta filling among the 3 mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out.
Place stuffed leaves in a small baking dish and top with 3/4 cup marinara sauce; bake at 350 degrees for 20 minutes.
Serve over 1 cup cooked whole wheat pasta.
Greek Style Quesadillas
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.
Credit: Recipe is from http://www.recipe.com.
Beef Taco Skillet
1 lb. ground beef
1 can tomato soup
1/2 cup picante sauce
1/2 cup water
6 flour tortillas cut into 1 inch pieces
1/2 cup shredded Cheddar Cheese
1. Cook beef in skillet until well browned, stirring to separate the meat.
Pour off fat.
2. Stir in soup, picante sauce, and tortillas. Heat to a boil.
Reduce heat to low and cook for 5 minutes. Stir then top with cheese.
Chicken Fried Steak
6 cube steaks
3 cups milk, divided
1 cup flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp ground black pepper
Oil for frying
Lightly beat the egg in a bowl add one cup of the milk and combine. In another bowl or on a sheet of wax paper combine the flour with the seasonings and spices. Using the method of one hand dry, one hand wet, one at a time dip each steak into the milk then flour, milk again and flour again. Place on a plate until all steaks have been breaded. Heat 1/2 inch oil in a heavy skillet. Add steaks to pan, no more than two or three at a time. Fry until golden brown, turning once. Drain on paper towel. Pour all but 1/4 cup of the oil out of the pan. While stirring add enough flour to the hot oil to make a paste. stirring until it is golden brown. Continue stirring while adding the remaining two cups of milk. Bring to a boil and boil for three minutes. Pour gravy over steaks and serve. (4 Servings)