| This is another Crockpot-cooking Recipie. I bought a roast and it was a bit too big to make just a pot roast out of. So I cut the roast and cooked 2/3's of it for the pot roast and the other 1/3 I cut into small (and I'd suggest pretty small) pieces, tossed them in a ziploc then into the freezer. A week or so later I was ready to make Beef and Gravy ( I'd suggest 3 cans of soup for more sauce). This was such an easy dish to make. I served it over bowtie pasta and rolls. I think I had pillsbury style rolls on hand so I used those. This is a tasty and hardy meal! I think next time I'll steam some carrots to go along with it! Ingredients 2-3 pounds roast cut into bite sized pieces |
Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through cooking. Serve over mashed potatoes or pasta.
| We loved this one. My notes on it say to make more sauce and make the onions nice and small. I served this over mashed potatoes (with the peels on). The only real unusual ingredient is the spice Tarragon. I picked some up just for this recipie, and after doing so, my sister in law Laura mentioned how much she loves cooking with Tarragon! I also couldn't find any leeks at the store, don't know why, so I made it without. Also, since there are only 2 of us I only cooked 3 chicken breasts. For each meal I cook I try to plan on one extra portion and when I'm plating our meals (I've become a fan of plating our meals so everyone takes a little of everything) I put one portion right into a set of tupperware for Jonathan to take the next day. It's worked out really well and Jonathan been able to take yummy filling meals to work most every day! Ingredients 4 to 6 boneless chicken breast halves |
Wash chicken breasts and pat dry. Set aside. Saute minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you may use 1/4 cup of sherry in place of some of the broth), the thyme and tarragon, and stir until thickened. Layer in the Crock Pot the onions, carrots, chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on low for 6 to 8 hours (high: 3 to 5). If cooking on low, change to high and stir in half and half and thawed peas. Cover and continue cooking on high another 15 minutes, or until peas are heated through. Taste and adjust seasonings. Discard bay leaf and serve with with sauce spooned over the chicken and vegetables.
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese
in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
