2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine
Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast. Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender. Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.
1 (16 oz.) cottage cheese
1 pkg. (10 oz.) frozen, chopped spinach thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup bacon bits
1/2 cup green onion, chopped
1/2 of a red pepper, cut into thin strips
Preheat oven to 350 degrees F.
Beat eggs lightly in a large bowl. Add all remaining ingredients except red peppers, mix well. Pour into a greased 9-inch pie plate.
Bake 40 minutes or until center is set. Top with uncooked red peppers.
8 ears white or yellow corn on the cob
Salt and pepper to taste
To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.
TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).
To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!
2 T Oil
1 1/2 lb Trimmed boneless beef round roast, cut into 3/4-inch thick chunks
2 T Flour
1 Large onion, coarsely chopped
1 can Beef broth (14.5 oz)
1 can Stewed tomatoes, undrained (14.5 oz)
1 env. Garlic & Herb Dressing Mix
3 Medium potatoes, cut into 3/4-inch chunks
3 Medium carrots, cut into 1/2 pieces
3 c Hot cooked noodles
Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
1 lb Super lean ground beef
1 Green pepper, chopped
1 Red pepper, chopped
1 jar Chunky Salsa (16 oz)
1 can Diced tomatoes, undrained (14.5 oz)
1 pkg Frozen corn, thawed (10 oz)
12 Corn tortillas (6 inch)
1 1/2 c Sharp cheddar cheese, divided
PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.
SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.
3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped
Preheat oven to 375 degrees F.
Cook rotini pasta as directed on package, drain. Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.
Bake for 20 minutes or until thoroughly heated. Top with chopped cilantro and serve.
4 stalks celery
4 large carrots
2 bell peppers
1 medium onion
1 ear of corn
mushrooms and tomatoes (optional)
1 pkg. Italian dressing mix
1 quart water
2 tsp. vegetable soup mix
Clean and cut vegetables into bit-sized peices. (Fresh works best, but frozen veggies will work as well.) Place vegetables and salad dressing mix into a 3 quart non-stick stock pot and sweat vegetables and dressing mix together for at least 10 minutes. Add the water and soup base to pot and bring to a rolling boil for 2 minutes. Reduce heat and cover, simmer for another 20 minutes or untill vegetables are tender.
1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked
Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.
Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.
3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper
Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.
4 large Portobello mushrooms (about 1 lb.) cleaned
1/4 Light Italian Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Twist or cut off stems from mushrooms , chop and set aside. Use a spoon or sharp knife to remove gills from mushroom cap, discard gills. Brush 1 tsp. of the dressing onto the rounded side of the mushroom cap; place rounded side down in foil-lined baking pan.
Heat remaining 3 tbsp. dressing over medium high heat. Add chopped mushroom stems, red pepper and garlic and cook for 2 minutes, constantly stirring. Add spinach and reduce heat to medium-low. Cover and simmer for 4 minutes or until spinach is wilted.
Spoon evenly over mushroom caps, sprinkle with cheese and bake 18 to 20 minutes or until mushrooms or tender.
3 sweet yellow onions
1 white onion
1 tbsp. chili oil with garlic or olive oil
salt and pepper to taste
1 cup red wine
2 heaping tbsp brown sugar
2 tbsp. pear-infused vinegar or balsamic vinegar
1 small can pineapple pieces
2 pkg. seitan (try white wave brand)
8 small red potatoes (cubed)
1 butternut squash, seeded, peeled and cubed
6 medium carrots, cut into spears
1 tsp. olive oil
1/2 tsp. cayenne pepper
1/2 tsp. cumin
Cut onions and shallots into short strips. In Medium saute' pan over low heat, heat the oil. Add onions, shallots, salt and pepper. Saute' for 1 hour, adding 1/3 cup of the wine every 20 minutes.
Add the brown sugar, vinegar and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan.
In a large bowl, toss together the potatoes, sqaush, carrots, olive oil, cayenne and cumin. Add to roasting pan.