What I like about recipes on FoodGeeks is you can scale the recipes up or down. The chicken and rice recipe originally served 4, I scaled it up to serve 6 so there would be enough for the five [...]]]> Working Woman’s Chicken and Rice with brown rice instead of rice a roni, and green beans

What I like about recipes on FoodGeeks is you can scale the recipes up or down. The chicken and rice recipe originally served 4, I scaled it up to serve 6 so there would be enough for the five of us. This is the recipe serving 4:

Working Woman’s Chicken and Rice by Kathleen Morrison

INGREDIENTS

6 boneless chicken breasts, skinned
2 cans cream of chicken soup
1 can cream of mushroom soup
1 pkg. Rice-A-Roni (chicken flavor)
Salt and pepper, to taste

INSTRUCTIONS

In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on low (approximately 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top.

This one is from Cooks.com, another slow cooker recipe.I’ll be tossing in a bag of baby carrots and four or five peeled potatoes cut into chunks, about an hour or so before the roast is done. Yum!

EASY CROCK POT ROAST

Read more about it at www.cooks.com/rec/view/0,1712,145190-253207,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

INGREDIENTS

3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

DIRECTIONS

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours.

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INGREDIENTS:

* 1 tablespoon olive oil

* 1 lb. ground beef

* 1 clove garlic, crushed

* 1 onion, minced

* 1 box [...]]]> My family loves Schwan’s goulash, so I went looking for a recipe so I could make it myself. I found this recipe here – http://www.buzzle.com/articles/goulash-hamburger.html

Goulash with Ground Beef and Elbow Macaroni

INGREDIENTS:

* 1 tablespoon olive oil

* 1 lb. ground beef

* 1 clove garlic, crushed

* 1 onion, minced

* 1 box elbow macaroni

* 1 small can diced tomatoes

* 1 large can crushed tomatoes

* 1 small can water

* 1 tablespoon Italian Seasonings

* 2 teaspoons paprika

DIRECTIONS:

Pour the olive oil into a large pot on the stove and heat on medium high. Place a large pot of water on the stove to boil in order to cook the elbow macaroni.

Add the garlic and onion to the olive oil and saute for 3 minutes.

Place the ground beef into the pot and cook until is well browned. Drain the grease into an old coffee can or heat safe container.

Pour the elbow macaroni into the large, boiling pot of water and cook as directed on the packaging.

Add the can of diced tomatoes to the hamburger meat and continue to cook for 5 minutes.

Pour the crushed tomatoes and water into the pot with the ground beef, then add the Italian seasonings and paprika.

Drain the elbow macaroni, add it to the hamburger goulash and stir well. Serve warm with salad and crusty, Italian bread.

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Coffee-Braised Pot Roast with Caramelized Onions source: Lifescript “7 Scrumptious Dinners for Dieters”

This recipe is reminiscent of a pot roast made with onion-soup mix, but you won’t miss the excess sodium. Although it’s not the leanest cut of beef, chuck is still our choice for pot roast because it doesn’t dry out during [...]]]>

Coffee-Braised Pot Roast with Caramelized Onions
source: Lifescript “7 Scrumptious Dinners for Dieters”

This recipe is reminiscent of a pot roast made with onion-soup mix, but you won’t miss the excess sodium. Although it’s not the leanest cut of beef, chuck is still our choice for pot roast because it doesn’t dry out during braising. You’ll find pockets of fat as you carve it, but they are easy to remove.

Serves: 10
Preparation time: 3-1/4 hours

Ingredients
1 4-pound beef chuck roast, trimmed of fat
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 teaspoon dried thyme
3/4 cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons cornstarch mixed with 2 tablespoons water

Preparation
1. Preheat oven to 300°F.

2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5-7 minutes. Transfer to a plate.

3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5-7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

4. Braise the beef in the oven until fork-tender but not falling apart, 2-1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4-1/2 to 5 hours on High or 7-8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Enjoy!

Nutrition Facts
Per serving:
252 calories
12 g fat (4 g sat, 6 g mono)
97 mg cholesterol
5 g carbohydrate
29 g protein
172 mg sodium

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