Beef Pot Roast

1 12-oz frozen onions
1 8 oz bag frozen carrot slices
1 beef chuck roast (4 lbs) rinsed and patted dry
salt and pepper
2 tbs vegetable oil
1 can condensed cream of celery soup
1 packet (1 oz) onion soup mix
1 cup beef broth
1/4 cup steak sauce

1. Add frozen onions and carrots to the bottom of a 4-5 quart slow cooker.

2. Season roast with salt and pepepr. Heat oil in a large skillet over medium-high heat. Brown chuck roast on all sides, then place into slow cooker on top of onions and carrots.

3. In a medium bowl, stir together cream of celery soup, onion soup mix, beef broth and steak sauce. Pour over top of roast.

4. Cover slow cooker and cook on low-heat setting for 8-9 hours or high heat setting for 3-4 hours.

Apple Slaw

3/4 cup sour cream
1/4 cup granulated sugar
3 tbs apple cider vinegar
2 tbs dry ranch salad dressing mix
1 package (8 oz) shredded cabbage and carrots
3 green apples, cored and diced
4 green onions, thinly sliced
salt and pepper

1. Whisk sour cream, sugar, vinegar, and ranch seasoning in a large bowl to blend.

2. Add cabbage mixture, apples and green onions. Toss to coat.

3. Season to taste with salt and pepepr. Cover tightly and chill 20 mintues or up to 4 hours. Serve cold.

Date Bran Carrot Muffins

Non stick vegetable cooking spray
1 16-oz package date muffin mix
1 cup wheat bran
1 cup whole milk
1 egg
1 cup shredded carrots
3/4 cup chopped pitted dates

1. Preheat oven to 400'. Line 12 muffin tins with muffin papers or spray with nonstick spray.
2. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots and dates (batter should be lumpy)
3. Divide batter equally among the muffin tins. Bake until a toothpick inserted into muffin centers comes out clean, about 20 minutes. Serve warm or at room temperature.
4. Store in an airtight container for up to 2 days.

Meatball Stew

1 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
4 medium potatoes, peeled and cut into chunks
1/2 cup water
1/2 cup ketchup
1 1/2 tsp cider vinegar
1/2 tsp dried basil
3/4 cup frozen peas

In a bowl, combine the beef, 1 tsp salt, and 1/4 tsp pepepr. Shape into 1 inch balls. In a large skillet over medium heat, brown meatballs on all sides, drain.

Place the potatoes, carrots and onion in a 3 qt slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil and remainging salt and pepepr; pour over meatballs.

Cover and cook on high for 4 3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Chicken Soup 2

1 -14 1/2 oz can chicken broth
1 - 14 1/2 oz can diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 oz) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 tsp dried thyme
3/4 cup cooked egg noodles

In a 1 1/2 quart slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf.

Vegetable Chowder

5 cups water
5 tsps chicken bouillon granules
8 medium potatoes, cubed
2 medium onions, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 can (12 oz) evaporated milk
1 tbs minced fresh parsley

In a 5 qt slow cooker, combine the first nine ingredients. Cover and cook on high for one hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.

Chicken Soup 1

2 lbs boneless meat cut into 6 or 8 pieces

3 cups water or broth

1 carrot, sliced

8 potatoes

1 onion, sliced

6 pieces squash

6 ears of corn on the cob

1/2 green pepper

1/2 cup rice or noodles

cilantro, paprika, oregano, black pepper and salt to taste

1/2 lb gresh green beans



Put the chicken to boil at a low heat wit the onions, green pepepr and all the spices. When the meat is tender, add the potatoes, carrot and green beans. After 10 minutes, add the squash, rice or noodles, and corn. Cook until the corn and the potatoes are tender.



Option: use beef.