3 ENVELOPE ROAST

A friend sent me this recipe today so I am sharing it with you.  Sounds good and easy - my two favorite things about food!

Ingredients:
3-pound beef roast such as chuck roast
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

SLOW-COOKED ENCHILADA DINNER

I love Mexican food and I find that Taste of Home Recipes are almost always very good.  Having said that, I will say I have not yet tried this recipe.  I got it this morning from a friend who credits it to Taste of Home and that is good enough for me!

1 lb 90% lean ground beef
1 small onion, chopped
1 can (15-oz) Ranch-Style Beans
1 can (10-oz) diced tomatoes with green chilies, do not drain
1/4 cup chopped green bell pepper
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 (6-inch) flour tortillas

In a large skillet cook the beef and onion until the beef is not longer pink; drain.

Stir the beans, tomatoes, bell pepper, chili powder, salt, cumin, and black pepper into the beef mixture.

Combine the cheeses in a small bowl; set aside.

Cut 3 25-inch by 3-inch strips of heavy duty aluminum foil and crisscross so they resemble spokes of a wheel.  Place onto the bottom and up sides of cooker.  Spray with nonstick cooking spray.

Place two tortillas in the cooker, overlapping if necessary; top with a third of the beef mixture then 1/3 of the cheese.  Repeat layers twice.

Place cover on cooker and cook on low for 2 to 2 1/2 hours.

Use the foil strips as handles to remove from cooker to serving platter.

STUFFED CHICKEN BREASTS

1 cup ricotta cheese
1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired

In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast.  Roll chicken breast around the mixture and secure with a wooden toothpick.

Season rolls with salt and pepper then place in crock pot or slow cooker.

In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.

Place lid on cooker and cook 4 to 6 hours on low or 3 to 4 hours on high.

NOTE: REMOVE TOOTHPICKS BEFORE SERVING!

Garnish with fresh basil leaves for serving, if desired.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.

1 tablespoon chopped carrot

• 1 tablespoon chopped parsley
  1 tablespoon chopped onion
  1 clove garlic
  1/4 teaspoon lemon zest
  1 teaspoon salt
  1/4 teaspoon ground black pepper
  4 skinless, boneless chicken breasts halves, cubed
  2 tablespoons butter
  4 ounces Neufchatel cheese
  8 ounces natural cream of chicken soup
  1 cup frozen peas
  
  

  1. Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
  2. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

CROCKPOT STUFFED BELL PEPPERS

• 6 bell peppers, green, red, or orange (washed, topped, and seeded)

1 tbsp shortening

1 1/2 lb ground beef

1 cup cooked brown rice

1 small onion, chopped

1 tsp salt

1/8 black pepper

1/8 tsp basil

1/2 cup ketchup

1 8-oz can tomato sauce 

Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.

Personal note: I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.

Note: I got the main ideas for this recipe from Recipes4Living.