Slow Cooker Swiss Steak Supper

1 1/2 pounds beef boneless round steak
1/2 tsp seasoned salt
6-8 new potatoes, cut into fourths
1 1/2 cups baby cut carrots
1 onion, sliced
2 cups diced tomatoes with italian herbs (from 28 oz can), undrained
1 jar (12 oz) beef gravy.

Cut beef into 6 serving pieces.  Spray skillet with nonstick spray; heat over med-high heat.  Sprinkle beef with seasoned salt.  Cook in skillet 6-8 minutes, turning once, until brown.  Layer potatoes, carrots, beef and onion in crock pot.  Mix tomatoes and gravy; spoon over mix in crock pot.  Cover and cook on low heat 7-8 hours or until beef and veggies are tender.

Serves 6

Potato, Spinach, and Artichoke Soup

5 large baking potatoes, peeled and quartered
Salt
9 oz frozen artichoke hearts, thawed
20 oz chopped frozen spinach, thawed
2 Tbsp butter
2 Tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup milk
pepper
4 sprigs thyme, leaves chopped
4 cups chicken broth
1 cup grated Parmesan cheese
crusty bread, sliced and toasted

Boil potatoes until fork tender.  Squeeze dry frozen thawed vegetables in a paper towel.  In pot, melt the butter in the olive oil.  Add the onion and garlic and cook until softened.  Add the boiled potatoes and milk and mash together. Season with pepper and thyme, then stir in the chicken broth.  Stir in the reserved vegetables and heat through, about 2 minutes.  Stir in the cheese.  Thin the soup with a little water if desired.  Serve with crusty bread and extra Parmesan cheese.

Serves 4-6

Nacho Spuds

1 1/2 pounds baking potatoes, sliced into 1/2 inch thick rounds
2 Tbsp olive oil
salt and pepper
1/2 pound lean ground beef
1 can black beans, rinsed and drained
2 Tbsp taco seasoning
8 oz shredded cheddar cheese
1 cup grape tomatoes, quartered
Sour cream and shredded lettuce for serving

Preheat oven to 450.  On a rimmed baking sheet, toss the potatoes with olive oil; season with salt and pepper.  Arrange in a single layer and bake until golden, about 20 minutes.  Brown ground beef.  Mix in the beans, taco seasoning and 2 Tbsp water.  Lower the heat and simmer, stirring until heated through, about 10 minutes.  Transfer the potatoes to an ovenproof platter.  Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.  Place in the oven and turn off the heat.  Let stand until the cheese is melted, 2-3 minutes. Serve with the sour cream and lettuce.

Serves 4

Creamy Layered BLT Dip

16 oz sour cream
1 tsp onion powder
1 pkg (2.1 oz) ready to serve bacon
1/2 cup shredded cheddar cheese
2 tomatoes, chopped, divided
1 cup shredded lettuce

Mix sour cream and onion powder.  Spoon onto bottom of shallow serving dish.  Heat bacon as directed on package; cut into small pieces.  Sprinkle over sour cream mixture.  Top with cheese, 3/4 cup of the tomato and the lettuce.  Sprinkle with the remaining tomato.  Serve with fresh veggie dippers.

Serves 28

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 cup balsamic vinegar
1 pkg (16 oz) penne pasta
1 onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded parmesan cheese

Place chicken in large ziploc bag; add vinegar.  Seal bag and turn to coat; refrigerate for 15 minutes.  Cook pasta according to package directions.  Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute.  Drain and discard vinegar.  Add chicken to skillet; cook for 4-5 minutes or until juices run clear.  Stir in the tomatoes, red peppers, broth, italian seasoning, and salt.  Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through.  Drain pasta; toss with chicken mixture.  Sprinkle with Parmesan cheese. 

Serves 8

Turkey and Wild Rice Casserole

2 1/2 cups water
1 cup uncooked wild rice
4 cups cut up cooked turkey
1 bag (1 pound) frozen mixed vegetables, thawed
1 1/2 cups uncooked instant brown rice
1/2 tsp salt
1/2 tsp thyme
1 cup chicken broth, heated
20 oz alfredo pasta sauce
1/2 cup plain bread crumbs
1/4 cup finely chopped walnuts
3 Tbsp butter, melted

In saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover and simmer 40-50 minutes or until rice is tender. Heat oven to 350. Spray 3 quart casserole dish with cooking spray. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and alfredo sauce. Pour into casserole dish. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. Bake uncovered about 45 minutes or until hot.

Stuffing Stuffed Mushrooms

20 large white mushrooms (about 2 pounds total), stems removed
1 cup leftover stuffing
1/2 cup finely grated parmesan cheese

Preheat the oven to 400. On a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes. Meanwhile, in a small bowl, combine the stuffing and cheese. Flip the mushroom caps over and mound the stuffing into each one. Bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.

Makes 20

One Pot Wild Rice and Turkey Dish

2 cups cut up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped
1 can cream of mushroom soup
1 pkg (6 oz) seasoned long grain and wild rice

Heat oven to 350. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2 quart casserole. Cover and bake 45-50 minutes or until rice is tender. Uncover and bake 10-15 minutes longer or until liquid is absorbed.

Serves 6

Caramel Apple Bars

1/2 cup cold butter
1 pouch oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
3/4 cup caramel topping
1/4 cup all purpose flour

Heat oven to 350. Spray bottom of 13x9 pan with cooking spray. In bowl, cut butter into cookie mix using fork. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In a small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20-25 minutes or until golden brown. Cool completely, about 2 hours.

Serves 36

Turkey Tetrazzini

3/4 cup egg noodles, uncooked
1 Tbsp butter
2 cups sliced mushrooms
1/2 cup cream cheese spread
1 cup chicken broth
3 cups chopped cooked turkey
1 cup frozen peas

Cook noodles as directed on package. Melt butter in large skillet. Add mushrooms; cook until tender, stirring occasionally. Stir in cream cheese and broth. Bring to a boil. Reduce heat to low; simmer 7 minutes or until slightly thickened, stirring occasionally. Add turkey and peas; cook until heated through, stirring frequently. Drain noodles. Serve topped with turkey mixture.

Serves 4