Slow Cooker French Dip Sandwiches with Carmelized Onions

3-4 pound lean beef round roast, trimmed
1 Tbsp minced garlic
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1-3 cans beef broth
1 tsp Worcestershire sauce
10 whole peppercorns
1 bay leaf
1/2 large onion, cut into chunks
For the onions:
1/2 Tbsp EVOO
2 large onions, thinly sliced
1/2 tsp salt
For the peppers:
1 large red bell pepper, cored, seeded and sliced into strips
1 large green bell pepper, cored, seeded and sliced into strips

For the sandwiches:
Provolone or Mozzarella slices
Hoagie rolls

In a small bowl, mix garlic, rosemary, thyme, salt and pepper.  Rub spice mixture onto all sides of the roast, then place in the slow cooker.  Pour the broth into the side of the roast until it just covers the meat.  If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns, and bay leaf to the broth.  Cover and cook on low until the meat flakes apart easily with a fork, about 9-12 hours.  An hour before the meat is done, prepare the onions and peppers.  In a skillet, heat the oil.  Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30-35 minutes.  Add 1 Tbsp broth to the pan if it becomes too dry.  The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8-10 minutes.  Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.  Strain the gravy to remove fat.  Pour 1/4 cup broth into a small bowl for each serving.  Preheat the oven to broil.  Split the bread open and top with 2 oz of beef.  Top with onions, peppers, and cheese and broil until the cheese melts.  Place on a plate with broth for dipping.

Chicken, Pear, and Spinach Salad

1/2 cup creamy poppyseed dressing
2 pears, thinly sliced
1 cup chopped cooked chicken
4 cups spinach leaves

Pour dressing over combined pears and chicken in a bowl.  Toss to coat.  Add spinach; mix lightly.

Serves 4

Beef & Vegetable Kabobs

1 pound boneless beef sirloin steak, cut into 1 inch cub
1/2 cup Greek Vinaigrette Dressing
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2 inch lengths

Please steak in Ziploc bag.  Add 1/4 cup of the dressing; seal bag.  Refrigerate 30 minutes to marinate.  Remove steak from bag; discard bag and marinade.  Preheat grill to medium heat.  Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms, and asparagus.  Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Serves 6

Crab Rice Primavera

1 1/2 cups frozen veggies (broccoli, red peppers, onions, mushrooms)
1/4 cup water
1 1/2 cups milk
1/2 cup Parmesan cheese
2 Tbsp butter
1 tsp basil
1/2 tsp garlic powder
3/4 pound flaked imitation crab meat
1 1/2 cups uncooked instant rice

In pan, bring veggies and water to a boil.  Reduce heat; cover and simmer for 3 minutes.  Stir in milk, parmesan cheese, butter, basil, garlic powder, and crab.  Boil.  Stir in rice.  Remove from heat, cover and let stand 5 minutes or until rice is done.  Fluff with fork.

Serves. 5

Catalina Salmon

4 salmon fillets (5 oz each)
2 green bell peppers, chopped
1/3 cup catalina dressing

Place salmon in greased 13x9.  Mix peppers and dressing; spoon over salmon.  Bake at 375 for 25-35 minutes.

Serves 4

Hearty Breakfast Bake

1 pkg (12 oz) pork sausage, cooked
4 green onions, sliced
1/3 cup chopped green bell pepper
2 1/2 cups frozen loosely packed hash browns
1 pkg (8 oz) shredded swiss cheese
1 cup bisquick
2 cups milk
1/8 tsp pepper
5 eggs

Heat to 400.  Grease 13x9 pan.  Layer sausage, onions, potatoes, and cheese in the dish.  Mix the remaining ingredients in a bowl with a whisk.  Pour into the 13x9 pan.  Bake uncovered for 35-40 minutes or until knife inserted in center comes out clean.

Chocolate Chip Peanut Butter Pie

1/2 cup peanut butter reduced fat)
8 oz cream cheese (Fat free), softened
12 oz sweetened condensed milk (light)
2 Tbsp lemon juice
1  cup cool whip (light), thawed
5 Tbsp mini chocolate chips
6 oz prepared graham cracker crust

In a bowl, using electric mixer, beat together peanut butter and cream cheese till smooth.  Gradually, beat in milk and lemon juice; fold in whipped topping and 4 Tbsp of chocolate chips.  Spoon peanut butter mix into prepared pie crust.  Sprinkle 1 Tbsp chocolate chips over top.  Cover with plastic wrap and chill for 4 hours.

Serves 10

Chicken Chili Soup

2 pounds chicken, cut into bite size pieces
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 cans kidney beans, rinsed and drained
2 cans rotel
1 can (15 oz) tomato sauce
2 1/2 cups water
2 tsp chili powder
1 Tbsp parsley
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin

Coat large pot with cooking spray.  Cook and stir chicken, bell peppers and onion until chicken is done.  Stir in beans, corn, tomatoes, tomato sauce and water.  Season with spices.

Serves 14

Asparagus and Lemon Fettuccine

1 Tbsp butter
2 tsp olive oil
1 pound asparagus, cut into 1 inch pieces
3/4 tsp salt
1/2 tsp black pepper
1 egg
1 cup half and half cream
1 tsp cornstarch mixed with 1 Tbsp water
1/2 pound uncooked fettuccine
1/4 cup parsley
2 Tbsp grated parmesan cheese
1 Tbsp lemon zest
2 Tbsp lemon juice

Cook pasta to al dente.  Heat oil and butter in skillet.  Add asparagus.  Sprinkle with salt and pepper and cook until asparagus begins to brown, about 6 minutes.  Remove from skillet and set aside. Whisk egg and half and half together; Add mix to skillet.  Place over medium heat and add cornstarch mix, stirring constantly until thickened.  Add rest and asparagus, stir to combine.

Serves 4

Salmon Macaroni Bake

1 pkg deluxe macaroni and cheese
1 can cream of mushroom soup
1/2 cup milk
1 can salmon, drained and bones removed
1/2 tsp onion powder
1/2 cup cheddar cheese, shredded
1/2 cup bread crumbs
2 Tbsp butter, cubed

Prepare macaroni and cheese as directed on package. Stir in milk, salmon, onion powder, and cheddar cheese.  Transfer to a greased 1 1/2 quart dish.  Sprinkle with bread crumbs.  Dot with butter.  Bake at 375 for 30 minutes.

Serves 4