Crockpot Shredded French Dip

Ingredients

• 4 pounds Pot Roast
• 32 ounces, fluid Low Sodium Beef Broth
• 7 cloves Peeled Garlic
• 1 whole Onion, Quartered
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Ground Mustard
• 1 Tablespoon Pepper
• 4 whole Rolls ( I Used Whole Foods Mini Ciabatta Rolls)

• Preparation

  Place beef in a crockpot. Add beef broth, garlic, onion, Italian seasoning, ground mustard, and pepper. Put the lid on and turn it on low to cook for 7 hours. Take beef out of the crockpot and place on a cutting board. Using a fork, shred the beef. Strain au jus (broth from the crockpot) into a bowl so that there are no large chunks.
  Slice rolls in half. Place ¼ of the beef on each roll. Place au jus in 4 small individual bowls. Serve sandwiches and au jus together.

Enjoy!!

Sausage Muffins

 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM! Great for a cold night!

Enjoy!

CHICKEN PARMESAN WITH GREEN BEANS

12 oz fresh green beans (340 g)

¹/₄  cup olive oil (60 mL)

1 lb boneless chicken breasts, diced (0.45 kg)

Seasoning salt, to taste

¹/₂  cup diced onion (125 mL)

1 tbsp minced garlic (15 mL)

1 cup shredded Parmesan cheese (250 mL)

¹/₂  cup whipping cream (125 mL)

 

First remove any strings from the green beans and then cut fresh green beans into short pieces.  Place in pot in boiling water and cook about 6 minutes.  Drain in colander over a large bowl.

In frying pan in half olive oil, cook half chicken until tender and turning brown in spots but make sure the chicken is just tender.  While cooking sprinkle chicken with seasoning salt, to taste.  Repeat with remaining oil and chicken.  Set chicken aside.

To frying pan add onion and garlic.  Cook over medium heat until onion is turning translucent.  Add beans, cover pan and cook until beans are done to your liking.  Add chicken back into pan.  Stir in Parmesan cheese and whipping cream.  Cook until cheese has melted and the sauce is to desired consistency.

 

Enjoy!!

Breakfast Sweet Potato Hash

Ingredients

1. 1 large onion, sliced
2. 3 tbsp olive oil, divided
3. 1/2 tbsp ghee
4. 2 Italian sausages, diced
5. 2 sweet potatoes
6. 3 tbsp fresh rosemary
7. Salt and freshly ground black pepper, to taste
8. 3 eggs
9. Instructions
1. Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
2. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
3. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
4. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
5. Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.

Enjoy!!

Creamy No-Roux Stove Top Macaroni and Cheese

What You Need

Ingredients

1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Equipment

Pasta pot
Sauce pan
Whisk
Spatula

Instructions

1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

5. Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.

Enjoy!

I made this last night with onions and peas it was awesome!