***NOTE***
I just want to share a tip with you all, If you have a roast of any kind whether it is beef, pork or venison . (I use Venison) soak the meat in 1 parts apple cider vinegar and 3 parts apple juice, soak for several hours. This is great for smoking in a smoker , or any way you cook it. Makes it so tender it will melt in your mouth.

Martha Stewart’s recipes have never failed me, so I am sharing this delicious crock pot dish that takes an inexpensive piece of meat and turn it into a wonderful meal. These slow cookers do wonders with these kinds of meats, tenderizing and adding so much flavor as it cooks slowly all day. These types of dishes taste just as good as a leftover meal. Low budget cost with no waste.


Pot Roast Recipe

1 tbs cornstarch

2 tbs cold water

8 medium carrots, cut in big chunks

2 medium onions – cut in big chunks

salt and pepper

beef chuck roast, ( 3 lbs) trim off excess fat ( ask the butcher or do it yourself)

2 tbs Worcestershire sauce

Directions

You can do each step right in your crock pot and minimize the dirty dishes; stir the cornstarch and water together until smooth. Put in the vegetables with the salt and pepper and mix them with cornstarch and water mixture.

Rub salt and pepper onto the roast, a 2:1 mixture of salt to pepper. Place meat on top of the vegetables, and drizzle the Worcestershire over the meat. Cook on high for 6 hours or on low for 10.

When the time is up, place the meat on a cutting board and slice it thinly against the grain. Serve the vegetables along side with the strained pan juices.

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3 cups water
2 cubes beef bouillon
1 bay leaf
2 packets dry Italian-style salad dressing mix (.7 oz each)
1 tsp each of the following:
salt
ground black pepper
dried oregano
dried basil
                                        onion salt
                                        dried parsley
                                        garlic powder
                                        1 (2.5-5lb) bottom round roast

Sandwich bread (we like the long subs or hoagies for these because it can be very juicy and you need a thick bread)

Combine all ingredients. except the meat (& bread of course!) in a saucepan on stove over medium-high heat. Stirring well and bring to a boil.

Meanwhile, place the roast in your slow cooker and pour salad dressing mixture over the meat.

Cover and cook on low for 10-12 hours, or on High for 4-5 hours. Shred the meat when it has cooked through, leaving it in the juice for about an hour longer to soak up all the wonderful flavor.

We didn’t have any provolone or mozzarella on hand when I made these yesterday but cheese is a great addition to these sandwiches. You could also serve them with onions and/or peppers or any other sandwich topping. But, they are extremely flavorful as is. Just keep it simple so you can get out there and enjoy the summer with your family! ♥
 

1 lb Boneless Skinless Chicken (Raw)
1 Can Cream of Mushroom Soup
1 Can of Water
1 Cup of Fried Onions (French’s or Store brand)
3 Potatoes

Mix the Mushroom Soup and water. Add the Potatoes and chicken. Then Put the Fried Onions on the top.

Cooking time:
Low Heat – 8-10 Hrs
High Heat – 4-6 Hrs
 

Crock pot meals are good healthy options for dinner every now and then. They tend to lower the price of meals using fresh inexpensive ingredients. This recipe, by Annie’s Recipes, is for a yummy chicken dish to be served over rice for an inexpensive healthy meal. The costs of food are growing and stretching the food budget is common sense.





Ingredients:

1 whole chicken in pieces

1/4 cup flour

1 1/2 tsp of salt

2 tbsp of oil

6ounce can of thawed undiluted lemonade

3 tbsp of brown sugar

1 tbsp vinegar

1/4 cup of your favorite catsup

Coat your chicken pieces in a mixture of the flour and salt. Brown all sides in hot oil. Put chicken into bottom of the crock pot. Mix together the remaining ingredients and pour over chicken pieces. Cook low 6-8 hours or high for 3-4.

Serve over rice.

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Lasagna has always been one of my favorite dishes,savory classic, standard recipes can be a bit time-consuming.A slow cooker lasagna recipe you can find  in  Fix-It and Forget-It Big Cookbook entitled “Convenient Slow Cooker Lasagna.”

This recipe cuts corners on a few fronts. First, you can pick a tomato sauce of your choice so you don’t need to worry about making that from scratch. The staff at The Good Cooking Store love using the local Cortazzo marinara sauces that we carry. In addition, you don’t even need to cook the noodles. It can’t get easier than that.

But, the best thing is, that while the recipe is simple to make, it still doesn’t compromise on the comforting taste that makes us all love lasagna. The next time you get a craving, give this recipe a try.



Convenient Slow Cooker Lasagna

Fix-It and Forget-It Big Cookbook, page 489



Makes 6-8 servings

Prep Time: 30-45 minutes

Cooking Time: 4 hours

Ideal Slow Cooker Size: 6-quart



Ingredients:

1 lb. ground beef

2 29-oz. cans tomato sauce

8-oz. pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1½ cups cottage cheese



1. Spray the interior of the cooker with nonstick cooking spray.

2. Brown the ground beef in a large nonstick skillet. Drain off drippings.

3. Stir in tomato sauce. Mix well.

4. Spread ¼ of the meat sauce on the bottom of the slow cooker.

5. Arrange ⅓ of the uncooked noodles over the sauce. (I usually break them up so they fit better.)

6. Combine the cheeses in a bowl. Spoon ⅓ of the cheeses over the noodles.

7. Repeat these layers twice.

8. Top with remaining sauce.

9. Cover and cook on Low 4 hours.

Variations:

1. Add 1 chopped onion to the ground beef in Step 2.

2. Add 1 tsp. salt to the tomato sauce and beef in Step 3.

3. Add ½ cup grated Parmesan cheese to the mozzarella and cottage cheeses in Step 6.

4. Add ½ cup additional shredded mozzarella cheese to the top of the lasagna 5 minutes before serving.