Garlic Braised Beef and potatoes
Boneless Beef Rump Roast $1.99 lb
Green Giant potatoes $1.29 5lb bag
Bella Mushrooms $.99
Steamfresh Vegetables $.99 (brocoli)
Chili & Peanut Butter sandwiches
Bush's mild chili beans $1.29
Jif Peanut butter $3.49
Sara Lee Honey wheat bread $1.88
Pulled Pork Fajitas
Boneless Pork Shoulder $1.79lb or chose Fareway's Homemade Steak or Chicken Fajita Mix $4.99lb
Fastco Shredded Cheese $.99
Green Bell Peppers 2/$.78
Panini & Tomatoe Rotini Soup
Deli-shaved Ham $2.69
Provolone Cheese $4.49lb
Dole assorted Salad blends 3/$5 Spinach goes great on panini's
Campbell's Chunky Soup 2/$3
Bella Mushrooms $.99
Carrots $.89
Tilapia Fillets with steamed vegetables and rice (or steam fresh carrots)
Tortilla crusted Tilapia 2/$5
Steamfresh vegetables $.99
Nachos
Fastco Round tortilla chips $.99
Fastco shredded cheese $.99
Onion $.99
Desserts
Blueberry Cobbler, blueberries 2/$5
Garlic Braised Beef
8 small red potatoes (about 1 1/2 pounds), cut in half
8 cloves garlic, peeled
3-pound beef boneless bottom round roast, trimmed of fat
1 envelope garlic-and-herb dry soup mix (from 2.4-ounce package) Not available @Fareway, QC area has it
1 can (10 3/4 ounces) condensed beefy mushroom soup
2 cups Green Giant Select® frozen broccoli florets (from 1-pound bag)
1. Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all.
2. Cover and cook on low heat setting 8 to 9 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
4. Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.
Over the Top Nachos
Ingredients
1 pound ground beef 1 onion
finely diced salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced
Directions
In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
Microwave on medium-high until cheese has melted. Serve immediately.
Tomatoe Rotini Soup
My family LOVES this
( I serve with warm french bread, but a panini would also be great)
I add a pound of browned Italian sausage
4 cups vegetable or chicken broth
4 cups tomato juice (I buy the spicy tomatoe juice)
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped ( 1/2 cup)
1 cup sliced mushrooms
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 ounces)
Shredded Parmesan cheese, if desired
1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
2. Cover and cook on low heat setting 8 to 9 hours.
3. Stir in pasta. Increase heat setting to high. Cover and cook 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
Slow Cooker Barbecued Pulled-Pork Fajitas
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions Or fresh
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Blueberry Cobbler
6 tablespoons butter, melted
1 1/4 cups Original Bisquick® mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries
1. Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
2. In medium bowl, whisk together Bisquick mix, sugar, and milk; pour over melted butter.
3. Sprinkle blueberries evenly over Bisquick batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
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