Pot Roast with Creamy Mushroom Sauce

• 2-lb boneless boneless beef chuck roast
• 1 envelope dry onion soup mix
• 10 3/4-oz. can condensed cream of mushroom soup

Cooking Method:

Place roast beef in slow cooker.Sprinkle with dry soup mix and top with mushroom soup.Cover and cook on High 1 hour,and then on Low 8 hours,or until meat is tender.

Slice. Serve hot,using roasted potatoes or noodles as a garnish.

Roast Beef in Slow Cooker

Ingredients:

4 pork chops

10 3/4-oz. can cream of mushroom soup

1/4 cup ketchup

2 teaspoons Worcestershire sauce

 Put chops in slow cooker.Combine remaining ingredients.Pour over chops.Cover.Cook on High 3-4 hours,or Low 8-10 hours.

Variation:Add the sliced onion to mixture.

Ingredients:

1/3 cup flour

3/4 teaspoon salt

1 1/2 teaspoon dry mustard

3/4 teaspoon garlic powder

6 porl chops

2 tablespoons oil

10 3/4-oz. can cream of chicken soup

1 soup can water

Combine flour,salt,dry mustard,and garlic powder.Dredge pork chops in flour mixture.Brown in oil in skillet.Place in slow cooker.Combine soup and water.Pour over meat.Cover.Cook on High 6-8 hours.

Slow Cooker Pork Chops and Gravy

Slow Cooker Perfect Pork Chops

In Italy,this recipe is made with veal scaloppine and called "Saltimbocca"(jump in the mouth).This variation uses turkey,but chicken can be used as well.To make classic roast turkey with ham for two,halve all ingredients except the olive oil.Ingredients:

4 turkey breast cutlets( about 1 pound),each 1/4 inch thick

¼ tablespoon black pepper

1 teaspoon dried sage,crumbled

4 thin slices reduced-sodium ham(about ¼ pound)

1 tablespoon unsalted margarine

1 tablespoon olive oil

¹⁄³ cup dry white wine or low-sodium chicken broth

Sprinkle the turkey cutlets with the pepper and sage.Cut the ham to fit the turkey slices,place on top,and secure with 2 toothpicks laid flat against the ham and threaded through.Melt the margarine with the olive oil in a heavy 10-inch skillet over moderate heat.Brown the turkey-ham slices in 2 batches,about 3 min. on each side;transfer to a heated platter and keep warm.

Add the wine to the skillet,raise the heat to the high,and boil down slightly for 1-2 min,stirring constantly.Spoon the sauce over turkey-ham slices and serve with rice and green peas.

Cooking classic roast turkey sandwich for 1 serving.Ingredients:

2 tablespoons reduced-calorie mayonnaise

1 ½ teaspoons rinsed drained capers

1 teaspoon Dijon style mustard

¼ teaspoon honey

1 kaiser roll(1½ ounces),cut in half horizontally

2 ounces sliced roast turkey

2 lettuce leaves

1 large red onion slice

In small bowl combine first 4 ingredients;spread evenly on cut side of each roll half.Arrange remaining ingredients on bottom half to roll;top with remaining half to roll.Serve with red bell pepper,cucumber slices ,cherries,coffee or tea.

Ingredients:

1 fresh turkey breast,with ribs(4 pounds)

2 tablespoons peanut,corn,or vegetable oil

salt to taste

freshly ground black pepper to taste

½ teaspoon dry thyme

1 onion(about ½ pound),peeled and halved

1 clove garlic,peeled

1 bay leaf

½ cup dry white vine

1 cup fresh or canned chicken broth

Apple-Sausage stuffing(recipe follow)

Preheat the oven to 450 degrees.Rub the turkey breast with the oil.Sprinkle with salt and pepper.Rub with the thyme inside and outside.Place the turkey breast,skin side up,in a roasting pan and place the onion,cut side down,around it.Place the garlic and bay leaf inside the breast and put breast in the oven.roast 30 min.,then cover with foil.

Continue baking 15 min.,basting.Remove the turkey from the roasting pan and pour off most of the fat.Return the turkey breast to the pan,skin side up,and pour the wine and broth around it.Return to the oven and continue roasting 10 min.,basting often.Remove from the oven and cover with foil.Let stand 10-15 min before carving.Carve and serve with pan gravy and stuffing.
Classic Roast Turkey-Apple-Sausage Stuffing
To cook apple-sausage stuffing for classic roast turkey you'll need the following ingredients:

2 apples,about 1 pound

½ pound ground sausage meat

2 cups freshly chopped onion

1 teaspoon finely minced garlic

2 cups cubed bread,toasted

salt and freshly ground black pepper to taste

2 teaspoons finely chopped fresh sage

1 cup finely chopped parsley

2 tablespoons butter

1 egg,well beaten

Peel the apples and remove and discard the stems and cores.Cut the apples into quarters.Cut the apple quarters crosswise into very thin slices.There should be about 3 cups.Place the sausage in a skillet over medium heat and cook,breaking up any lumps,until the meat has lost its raw look,about 5

 What is  risotto?This is one of my favorite rice dishes.Nutritious,economical,versatile and easy to prepare,the soft,creamy texture of this northern Italian classic makes it the perfect comfort food.You will need a large,heavy saucepan
,preferably with a rounded bottom to prevent the rice sticking at the corners,and wooden spoon for stirring.The beat should be kept constant and moderate.If risotto cooks to quickly,the rice will be too soft and “chalky”,and if it cooks too slowly,it will have a sticky,glutinous texture.Keep the stock simmering,so that it is always hot when you add it,to avoid any temperature variations while cooking.

Tote heated leftover soup to the office in a wide-mouth insulated vacuum container.

To cook this potato soup with leek you need the following ingredients:3 cups chopped thoroughly washed leeks(white portion only),1 tablespoon plus i teaspoon reduced-calorie margarine,4 cups skim or nonfat milk,2 packets instant chicken broth and seasoning mix,1 1/2 ounces uncooked instant potato flakes.

In 3-quart microwavable casserole combine leeks and margarine;cover and microwave on high for 5 min.,stirring once after 3 min,until leeks are translucent.Stir in milk and broth mix;microwave,uncovered,on medium for 4min.Stir in potato flakes and microwave on medium for 5 min,stirring once after 2 min,until potato soup thickens slightly.

Serve potato soup with leeks with special turkey sandwich(sliced roast turkey with sliced reduced-fat Swiss cheese,shredded lettuce,tomato slices)cherries,coffee,tea,or mineral water.

 

Ingredients:1 tablespoon unsalted margarine,1 medium-size yellow onion,chopped,2 cups low-sodium beef-broth,2 cups water,1/2 cup dried split green peas,rinsed and sorted,2 medium-size potatoes,peeled and quartered,1/4 teaspoon black pepper.

In a large saucepan,melt the margarine over moderate heat.Add the onion and cook,uncovered,until soft-about 5 min.Stir in the beef broth and water and bring to the boil-about 4 min.Add the peas and potatoes;adjust the heat so that the mixture bubbles gently,cover,and cook for 30 min or until the peas and potatoes are tender.Remove from the heat and cool for 10 min.

In a blender or food processor,puree the potato soup in 5 batches,whirling each batch about 15 sec.Return to the pan,set over low heat,and bring to serving temperature,stirring often.Add the pepper.

 

To cook this delicious potato soup you need the following ingredients:1 pound red potatoes,rinsed in cold water,1 leek,including just a little of the green,chopped and washed well,1 medium onion,peeled and diced,4 garlic cloves,peeled,2 jalapeno peppers,seeded and finely minced,3 cups coarsely chopped red Swiss chard,mustard greens,and turnip greens(stems removed),4 medium vine-ripened tomatoes,coarsely chopped,2 cups chopped canned plum tomatoes,1 Quart vegetable stock and water,1 teaspoon salt,1 teaspoon cracked black pepper,3 tablespoons balsamic vinegar.

Combine all ingredients in heavy stockpot and cover.Place over high heat and bring to a boil;reduce heat,cover and simmer slowly for 35 min,or until the potatoes are soft.Cool slightly and puree in a blender or food processor.Adjust seasoning if necessary.

To cook this delicious potato soup you need the following ingredients:10 cups chicken stock,5 tablespoons unsalted butter,leeks,chopped(white part only),white onions,chopped,3 cloves garlic,crushed,1 tablespoon chopped fresh thyme or 1/2 dried,5 medium potatoes,peeled and diced,4 tablespoons flour,2 teaspoons salt,1 teaspoon ground black pepper,1 cup whipping cream,8 oz crumbled Stilton cheese

Bring the chicken stock to a boil;set aside on the back of the stove.Melt the butter in a large sauce pan;put in the onions and leeks and cook over medium-low heat until translucent.Add the garlic,thyme,and chopped potatoes,sprinkle in the flour,then pour in the hot chicken stock.Bring to the boil,stirring occasionally;reduce the heat to simmer and cook for 1/2 hours,until the potatoes are very soft.

Transfer(in batches) to the work bowl of your food processor or blender.Process until smooth,pour into a large bowl,then return to the pot when it is all done.Reheat the potato soup