Slow Cooker French Dip

One 2 1/4 lb. eye of round roast or rump roast

1 1/2 cups water
1 1/2 cups beef broth
1/2 cup soy sauce (low sodium)
2 cloves garlic, minced
2 tsp. rosemary
2 bay leaves

French Rolls or sub rolls

Spray a slow cooker with nonstick cooking spray. Cut roast into 2" chunks and put meat in slow cooker.

Mix water, beef broth, soy sauce, garlic, rosemary, and bay leaves. Pour over beef in slow cooker. Cover and cook on LOW for 8 to 10 hours. After 6 hours, remove bay leaf, then use forks to shred meat( continue cooking for remaining 2-4 hours).

Serve on toasted french rolls with au jus from the cooked beef.

Freezer Preperation: cut beef into chunks and package in one gallon freezer bag. seal
mix water, broth, soy sauce, garlic, rosemary and bay leaves: pour into one-gallon freezer bag and seal tightly. Combine both bags in another one-gallon freezer bag; seal, label, and freeze.

Shepherd's Pie (Jennie Moyer's)

1 lb ground beef

1/2 c chopped onion

1 Tbsp sugar

1/4 tsp pepper

1 tsp salt

1/4 tsp oregano

1 can tomato soup

2 cans green beans, drained

mashed potatoes

Brown beef with onion. Mix beef & onion with the next six ingredients. Put in a pie plate. Top with mashed potatoes. You can top with cheese and/or paprika and heat in the oven until cheese is melted. 

**For dinner divas, just thaw and reheat. 

Breakfast Casserole

Breakfast Casserole:

2 cans of crescent rolls

1 pound sausage

1 8 ounce container of cream cheese

Directions:

Roll out one can of crescent rolls into a pan

Cook for 8-10 minutes until firmed

Brown sausage - drain any fat

Add in cream cheese to create a mixture

Spread mixture over first set of crescent rolls

Spread evenly

Cover with second set of crescent rolls

Bake for 10-12 minutes until golden brown

Divas:

Thaw for 24 hours
Cook at 350 covered for 10-15 minutes until warmed throughout
Enjoy :)

Kristen's Lasanga

Lasagna

½ lbs of ground beef

½ lbs of ground sausage

Salt and pepper

1 cup chopped onion

2 cloves garlic minced

½ tsp. red pepper flakes

2 T. Olive oil

8 oz can tomato sauce

6 oz can tomato paste

6 oz water

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. ground thyme

1 T brown sugar

6 dried lasagna noodles

1 beaten egg

15 oz ricotta cheese

¼ C. grated Parmesan cheese (I like to use the 4 cheese blend you can find in any grocery store)

3 T. chopped fresh parsley, optional (I use dried and it’s just fine)

2 cups mozzarella cheese

Grated Parmesan Cheese (I like to use the 4 cheese blend you can find in any grocery store)

I try to cut down on some of the fat so I use lower fat ground beef (usually 10%), the reduced fat ground sausage, low-fat ricotta cheese and either 2% or part skim mozzarella cheese (depending on what I can find).  No one can tell that I use lower fat items.

For sauce:  In medium sauce pan sauté oil, onions, garlic and pepper flakes for just a little bit.  Add meat and salt and pepper and cook until brown.  Stir in tomato sauce, tomato paste, water, basil, oregano, thyme, and sugar.  Bring to a boil; reduce heat cover and simmer for about 30 minutes, stirring occasionally.

Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm; rinse with cold water.  Or you can use the lasagna noodles that are oven ready.

For filling; combine egg, ricotta cheese, ¼ c. parmesan cheese and parsley.

I put a little sauce in the bottom of the baking dish before I start layering because it helps it come out better.  Layer half of the cooked noodles in a 2 quart rectangular backing dish.  Spread half of the filling.  Top with half the meat sauce and half of the mozzarella cheese.  Repeat the layers.  Sprinkle parmesan cheese on top.

Bake at 375 degrees for 30 to 35 minutes or until bubbly and slightly browned on top.  Let stand for at least 10 minutes before serving.

I find it’s just as easy to make 2 lasagnas as it is to make one, so you can cook one that night and freeze the other.  If you freeze one just defrost it then cook it at 375 degrees covered for 40 minutes and then uncovered for 20 minutes.

Tortellini & Meatball Soup

Ok... I am repeating a past dish of mine for our April DD exchange.   You can just click below on link to get to original posting about it, instead of having to scroll down forever to find it.  You're welcome.

Tortellini & Meatball Soup