Food & Drink

Recipes: Feb. 17

After-work beef pot roast dinner

1 envelope (0.7 ounces) Italian dressing mix

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 31/2 pounds)

2 large onions, each cut into 8 wedges

2 cloves garlic, peeled

2 red bell peppers, cut into 11/2-inch pieces

1/2 cup ready-to-serve beef broth

2 zucchini, cut into 1/4-inch-thick slices

21/2 tablespoons cornstarch, dissolved in 2 tablespoons water

Salt and pepper

Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 41/2- to 51/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on high 5 hours, or on low 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Makes 6 to 8 servings.


Lazy day beef and vegetable soup

21/2 pounds beef for stew, cut into 3/4-inch pieces

2 cans (14 to 141/2 ounces each) ready-to-serve beef broth

1 can (15 ounces) chickpeas, drained

1 can (141/2 ounces) diced tomatoes with garlic and onion, undrained

1 cup water

1 teaspoon salt

1 teaspoon dried Italian seasoning, crushed

1/2 teaspoon pepper

2 cups frozen mixed vegetables

1 cup uncooked ditalini or other small pasta

Shredded Romano cheese, optional

Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 41/2- to 51/2-quart slow cooker; mix well. Cover and cook on high 5 hours, or on low 8 hours. (No stirring is necessary during cooking.)

Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

Makes 6 to 8 servings.


Red beans and rice

1 pound dry kidney beans

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

2 stalks celery, chopped

6 cups water

2 bay leaves

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1/4 teaspoon dried sage

1 tablespoon dried parsley

1 teaspoon Cajun seasoning

1 pound andouille sausage, sliced

4 cups water

2 cups long grain white rice

Soak beans overnight. Set slow cooker to high and add olive oil and onion, bell pepper and celery. Let cook for 30 to 45 minutes, then add beans, 6 cups water and seasonings. Turn heat setting to low and cook 8 to 10 hours. Half an hour before meal time, remove bay leaf and add sausage. In a medium saucepan, combine 4 cups water and rice, and cook over high heat until boiling. Cover pot and reduce heat to low. Simmer 25 minutes, and let rest, covered, 10 more minutes. Serve beans over rice with crusty bread.


Crock-Pot vegetable chili

1 medium zucchini, cut into ½ -inch slices

1 medium green pepper, coarsely chopped

½ cup coarsely chopped onion

½ cup coarsely chopped celery

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon oregano

1 teaspoon cilantro

1/2 teaspoon cumin

2 cans (14.5 ounces each) no-added-salt stewed tomatoes, undrained

1 can (15.25 ounces) whole kernel corn, undrained

1 can (15 ounces) black beans, rinsed and drained

1 cup chunky salsa

Combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano, cilantro and cumin in a slow cooker. Stir in stewed tomatoes, corn, black beans and salsa. Cover and cook on low for 8 to 10 hours (or on high for 4 to 5 hours). Top with low-fat sour cream or shredded habanero cheese.



1/2 gallon milk (whole, reduced fat, skim, lactose-free or soy)

1 tablespoon yogurt

Heat milk over medium-low heat in a medium saucepan until just below the boil. Let cool undisturbed until temperature reaches 100 to 115 degrees. While milk is cooling, turn slow cooker to high and let crock get warm. Mix yogurt with 1 cup warm milk and stir thoroughly. Add everything to slow cooker and cover with lid. Turn off slow cooker, cover it with a bath towel, and let sit undisturbed for 8 to 10 hours.


"Make dinner easy on yourself. Grab some carry-out rice from your favorite Mexican restaurant, and they throw in chips and salsa. Dinner's served when you get home," Faith Hacker said.

Fiesta chicken

6 boneless, skinless chicken breasts

1 can (103/4 ounces) cream of chicken soup

1 can (103/4 ounces) fiesta nacho cheese soup

1 cup taco sauce (medium or mild)

1 package reduced sodium taco seasoning mix

1/2 teaspoon ground cumin

Place chicken in Crock-Pot sprayed lightly with non-stick cooking spray. In a medium bowl, mix together soups, taco sauce, taco seasoning and cumin. Pour over chicken. Cover and cook on low for 6 hours.


Party chicken legs

3 pounds chicken legs

1 jar (18 ounces) apricot preserves

1 package taco seasoning

1 teaspoon Worcestershire sauce

¼ cup ketchup

¼ cup pineapple juice

Place chicken legs on a lightly greased broiler pan. Broil 4 to 6 inches from heat for 10 minutes, until skin begins to brown and turn slightly crisp. Remove from broiler pan and place in slow cooker.

In a bowl, mix together preserves, taco seasoning, Worcestershire sauce, ketchup and pineapple juice. Pour over chicken and stir gently to coat all pieces. Cover and cook on high for 4 hours. Serve with blue cheese dressing if desired.


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