Tangy Pot Roast with carrots

Ummmmmm, this dinner was sooo good :) Pot roast is one of my all time favorite meals! I got the idea for this recipe from a friend who brought me dinner after I had my baby this summer. It is tangy and robust. A unique twist on a family classic. I pretty much did a splash of this, and a splash of that but I can give you approximates. This meal needs only a salad, some bread, or another vegetable.

Prep time: 10 minutes
Cook time: 6-8 hours
Servings 10 (makes for great sandwiches later)

1 english roast between 3 and 5 pounds
1 packet Beefy Onion Soup mix
2 tsp Worcestershire
1/4 cup Apple cider vinegar
1 tbsp light Soy Sauce
2 tbsp cornstarch + 1/4 cup water
2-3 medium sized carrots, peeled and sliced

Place the roast in a large slow cooker. Sprinkle the dry soup over hte roast. Add the vinegar, soy sauce and worcestershire. Cook on low 6-8 hours or high 4-5 hours. You can add the carrots to the slow cooker with the roast if you like, or you can boil or steam them. (I like them in with the roast so they absorb the flavor of the meat.)

Just before serving, remove the roast and let it rest for 15 minutes. Strain the sauce in the slow cooker into a sauce pan. Bring to a boil. Mix the cornstarch and water and slowly add to the sauce whisking continuously until thickened, about 2-3 minutes.

Serve the roast with the gravy. The gravy is also excellent over the carrots.

Whole Wheat Cheesy Broccoli Pasta

This is a super fast and easy meal that my whole family loves. I also love that it is meatless. Going meat free a couple days a week cuts food costs and is better for us. I got this from Guilt Free Cooking and modified it slighlty. It goes great with a green salad and some whole wheat toast.

Prep: 15 min
Cook: 25 min
10- 1 cup servings

12 ounces of uncooked pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 all-purpose flour, (I chose to use whole wheat)
1 tsp salt or salt alternative
2 1/2 cups fat free milk
5 cups of broccoli, fresh or frozen
2 cups shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Saute the garlic in the butter. Stir in flour and salt until well blended. Slowly add milk stirring continuously. Bring to full boil, stirring for two minutes or until thickened. Remove from heat, set aside. Drain pasta, toss with olive oil if desired and set aside.

Steam or boil broccoli until crisp tender. In a 13x9 inch baking dish coated with nonstick spray or olive oil, layer 1 cup of white sauce, half of the pasta and broccoli and 1/2 cup mozzarella. Repeat layers ending with remaining sauce and cheese. Cover and bake at 350* for 25-30 minutes or until heated through.

Nutrition Facts:
280 calories per cup
11g Fat

Authentic Green Chile Chicken Enchiladas and whole wheat cornbread

Whole wheat Cornbread This is a recipe that I adapted from the Better Homes and Gardens cookbook. I love that it gets cooked in a cast iron skillet! It makes it just that much better. This is a great idea if you are anemic as the skillet actually adds iron to your food as it's cooking. This recipe doesn't look huge but it feeds a lot. The cornbread comes out moist and soft. My mother said it is the best cornbread she has ever tasted, Thanks Mom! ;o)

Prep time: 10 minutes
Bake time: 15 minutes
Oven temp: 400*
Serves: 8-10

1 cup whole wheat flour
3/4 cup cornmeal
2-3 tbsp sugar or spenda or agave nectar
2 1/2 tsp baking powder
3/4 tsp salt, or salt alternative
1 tbsp butter
2 beaten eggs
1 cup milk (I use skim, or evaporated skim)
1/4 cup applesauce

In a medium bowl stir together flour, cornmeal, sugar (if using agave add that to the wet ingredients), baking powder, and salt; set aside.

Add the 1 tbsp butter to a 10 inch cast iron skillet or a 9x1 1/2 inch round baking pan. Place in the 400* oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides.

Meanwhile, in a small bowl combine eggs, milk, and applesauce, (also Agave if using). Add the wet ingredients to the dry all at once. Stir just until moistened. Pour batter into the hot skiller. Bake for 15-25 minutes depending on your oven. When done it will be golden around the edges and will start to pull away from the pan. Also be sure to check with a toothpick. Best served warm.


Authentic Restuarant Chicken Enchiladas with Vegetarian Green Chili sauce

I got this recipe from a cookbook which hails from one of my favorite southwestern restaurants ever, Rancho do Chimayo in New Mexico, and tweeked it slightly. Their food is amazing and this recipe does not dissappoint. The best part is that it is very healthy and low in calories and fat. These do take some time so make sure you are giving yourself enough time. I like to put the chicken in the crockpot all day so that it is nice and soft. Then it can be shredded and added to the enchiladas.

Vegetarian Green Chili Sauce

Makes about 5 cups prepared which will be enough for at least 18 enchiladas, depending on how much sauce you like to use.

4 cups vegetable broth, or water

2 cups chopped, roasted green chile (they reccomend fresh or frozen, but we couldn't find either so canned is what we used)

2 medium tomatoes, chopped, or 1 cup canned crushed tomatoes

2 tsp minced white onion

1 clove garlic, minced

1/2 tsp salt, or salt alternative

1/4 tsp white pepper

2 tbsp cornstarch, dissolved in 2 tbsp water

Combine all the ingredients except the cornstarch in a large saucepan and bring to a boil over medium-high heat. Reduce the mixture for 10-15 minuted. Add the cornstarch. REduce the heat to a simmer, and cook for 5-10 minutes. The sauce will be thickened, but pourable, with no taste of raw cornstarch.

This will keep up to 5 days in the fridge and freezes well. My need extra water when reheating.


Green Chile Enchiladas

1-1.5 lbs shredded chicken (I seasoned mine while cooking with celery and green chile)

1/2 medium white onion, minced

1 recipe Green Chili Sauce

2 cups or less grated cheddar cheese

10 whole wheat tortillas

1-2 cups cooked brown rice

Warm the tortillas slightly to make them easier to fold, I do this in the microwave. Saute the onions and add to the shredded chicken.

In each tortilla layer 1/4 cup of shredded chicken, 2 tbsp brown rice, and 1-2 tbsp cheese; then fold and place in a greased 9x13 inch baking pan end to end two in a row until all the enchiladas are done. Pour the sauce evenly over the top and sprinkle cheese over it if you like. Bake in a 350* oven for 30-45 minutes or until heated through. If you are using the chicken immediately from the crockpot then less time is needed to warm these.