Cook Three, Get Four Meals from Your Slow Cooker
- Number of Servings: 5
Ingredients
*Balsamic Vinegar, 1/4 cup*Dijon Mustard, 2 tablespoons*Olive oil, 2 tablespoons* Onions, raw, 4 cup, chopped (approximately 6 small onions)* Beef, top sirloin roast leftovers, 270 grams or 8 oz * Carrots, raw, 1 cup, chopped * Celery, raw, 3 stalk, medium (7-1/2" - 8" long)* Sweet potato, 1 cup, cubes* Peppers, sweet, red, raw, sliced, 1 cup* Beef Broth, Low Sodium and no MSG added, 4 cup * Water, tap, 2 cups
BRAISED CHICKEN BREASTS
In a slow cooker (sprayed with Pam) place two cups chopped onions on the bottom, four just browned chicken breasts in middle, two cups onions and olive oil drizzled on top. Mix 1/4 cup balsamic vinegar, two tablespoons of dijon mustard, and two tablespoons of Splenda. Pour sauce over ingredients in slow cooker. Cook on low for approximately six hours. Set onions and drippings aside to make FRENCH ONION SOUP.
ROAST BEEF
Place frozen roast in slow cooker (sprayed with Pam). Pour one cup prepared beef broth over top. Sprinkle with cracked pepper. Cook on low for approximately six hours. Save drippings and 8 oz leftover meat for FRENCH ONION SOUP.
FRENCH ONION SOUP
Combine beef and chicken drippings (skim fat off), cooked onions, three cups of prepared beef broth and at least two cups of water. Heat. Cooking sherry may be added (optional). (Some leftover roast beef can be added, also). Serve after browning in the oven with french bread and grated parmesan cheese on top.
VEGGIE BEEF SOUP
Place 8 oz of leftover roast beef, four cups of leftover french onion soup (minus bread and cheese), and chopped veggies (carrots, celery, sweet potato, pepper) in slow cooker. Cook on high for three hours.
Nutrition info is for the Beef Veggie Soup, five servings of 12 oz each. 1.5 cups of veggies per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.
In a slow cooker (sprayed with Pam) place two cups chopped onions on the bottom, four just browned chicken breasts in middle, two cups onions and olive oil drizzled on top. Mix 1/4 cup balsamic vinegar, two tablespoons of dijon mustard, and two tablespoons of Splenda. Pour sauce over ingredients in slow cooker. Cook on low for approximately six hours. Set onions and drippings aside to make FRENCH ONION SOUP.
ROAST BEEF
Place frozen roast in slow cooker (sprayed with Pam). Pour one cup prepared beef broth over top. Sprinkle with cracked pepper. Cook on low for approximately six hours. Save drippings and 8 oz leftover meat for FRENCH ONION SOUP.
FRENCH ONION SOUP
Combine beef and chicken drippings (skim fat off), cooked onions, three cups of prepared beef broth and at least two cups of water. Heat. Cooking sherry may be added (optional). (Some leftover roast beef can be added, also). Serve after browning in the oven with french bread and grated parmesan cheese on top.
VEGGIE BEEF SOUP
Place 8 oz of leftover roast beef, four cups of leftover french onion soup (minus bread and cheese), and chopped veggies (carrots, celery, sweet potato, pepper) in slow cooker. Cook on high for three hours.
Nutrition info is for the Beef Veggie Soup, five servings of 12 oz each. 1.5 cups of veggies per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.
Nutritional Info Amount Per Serving
- Calories: 281.8
- Total Fat: 10.2 g
- Cholesterol: 48.1 mg
- Sodium: 585.9 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 4.7 g
- Protein: 21.4 g
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