ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick

1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

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SLOW COOKER CHICKEN TERIYAKI

1 lb chicken, diced

1 cup chicken broth

½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1 tbsp sesame seeds

hot cooked brown rice for serving
 
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

 

Sprinkle with sesame seeds.

Serve over the hot cooked rice and spoon over extra sauce if desired.

 

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VEGETABLE STEW WITH CORNMEAL DUMPLINGS

3 cups chopped, peeled butternut or acorn squash

2 cups sliced fresh mushrooms

2 cans (14.5-oz each) diced tomatoes, undrained

1 can (15-oz) Great Northern beans, rinsed and drained

1 cup water

4 cloves garlic, minced

1 tsp dried Italian seasoning, crushed

1/4 tsp ground black pepper

1/2 tsp cup all-purpose flour

1/3 cup cornmeal

2 tbsp grated Parmesan cheese

1 tbsp snipped fresh Italian (flat leaf) parsley

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

2 tbsp milk

2 tbsp vegetable oil

1 pkg (9-oz) frozen Italian green beans

Paprika

In a 3 1/2 to 4-quart slow cooker combine squash and mushrooms. Stir in tomatoes, beans, water, garlic, seasoning, and pepper. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Shortly before serving, for dumplings, in a medium bowl stir together flour, cornmeal, cheese, parsley, baking powder and salt. In a small bowl combine egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

If using low setting, turn to high. Stir in green beans. Drop dumpling dough by tablespoons on top of mixture in cooker; sprinkle with paprika. Cover and cook for 50 minutes, leaving the lid on.

Yield: 6 servings

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ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

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