Slow Cooker Mexican Pot Roast

 

 

 

 

 

 

 

 

 

Ingredients:

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) fire roasted diced tomatoes, drained

 

Directions:

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.

Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Makes 6-8 Servings

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Salisbury Steak (Weight Watchers)

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb extra lean lean ground beef
1⁄4 tsp garlic powder
1⁄2 tsp kosher salt
1⁄4 tsp black pepper
8 oz mushrooms, sliced
1⁄4 cup onion, minced
1 tsp dried thyme
2 tbsp dry sherry or white wine
1 jar (12 oz) jar fat-free beef gravy

Directions:

Combine ground beef, garlic powder, salt and pepper, and mix well. Shape into 4 half-inch thick patties.

Coat a large non-stick skillet with cooking spray, place over medium heat until hot. Add patties, cook 4 min per side or until they reach desired doneness. Remove from the skillet and set aside.

Increase heat to medium-high, add mushrooms, onion and thyme to skillet, saute 3 minutes. Add sherry, saute 1 minute. Stir in gravy, return patties to skillet. Cook 2 minutes or until heated through.

Makes 4 Servings

Nutritional Info Per Serving: Calories: 225; Sat.Fat: 8g; Carbs: 8g; Fiber: 1; Sugars; 2g;
Protein: 29g  (5 SmartPoints)

 

 

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Barbecue Bacon Chicken Foil Packs

Barbecue Bacon Chicken Foil Packs

Ingredients:

1 1/4 lb. Yukon gold potatoes, cut in 3/4-inch chunks
2 teaspoons oil
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons barbecue seasoning
4 slices cooked bacon, halved crosswise
1 cup shredded Cheddar cheese (4 oz)
1/4 cup barbecue sauce
2 green onions, sliced

Directions:

1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2. Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
3. Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Makes 4 Servings

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Jalapeno Beef Enchiladas

Jalapeno Beef Enchiladas

Ingredients:

1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Jalapeno VELVEETA Cheese, cut into thin slices
12 corn tortillas (6 inch), softened

Directions:

Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13×9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.

Bake 20 min. or until enchiladas are heated through and Velvetta is melted.

Makes 6 Servings (2 Enchiladas Per Serving)

 

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Italian Pasta In Red And White Sauce

Learn how to make pasta in red and white sauce.

Pasta is undoubtedly a comfort food at its best. Chef Ruchi Bharani brings you an easy, hassle-free and extremely delicious pasta recipe that calls for a variety of flavorful ingredients that blend beautifully in red and white sauce and taste delicious.

Ingredients:

1 cup milk
100g Penne Pasta
2 tomatoes
1 tbsp red chili flakes
1 tbsp garlic – chopped
1 small onion, finely chopped
1 capsicum – chopped
1 zucchini – chopped
1 1/2 tbsp tomato sauce
few basil leaves
2 tbsp cheese
1/2 tsp dry oregano
1 tbsp fresh celery
Salt to taste

Method:

– In a pan, heat butter.
– Add the plain flour to it and cook for a few seconds.
– Once it changes the color slightly, add the milk. Keep whisking and bring it to a boil. Cook it until it’s thick.
– Once the sauce is thick, get it off the flame.

– In another pan, heat butter.
– Once the butter melts, add the chopped onion and let it cook for a few seconds.
– Add the garlic paste, chopped capsicum and zucchini and let them cook for a few seconds.
– Add the tomato pulp to the above ingredients and let it cook for atleast 7 – 8 minutes.
– Add the ketchup, fresh basil leaves, dried oregano and red chili flakes and stir well.
– Add some water and stir.
– Add the white sauce to the above ingredients and mix well.
– Add the cheese and salt and mix well.
– Add the boiled penne pasta to the sauce and stir well.
– The delicious pasta is ready to be served.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Eggless Golden Yellow Cake

Learn how to make eggless golden yellow cake.

On a day when you need to bake something quickly, eggless golden brown cake (pound cake) is the answer. Anushruti brings you this fuss free recipe made with few ingredients and equipment. Check out this basic cake recipe which can be eaten alone or iced with chocolate buttercream or vanilla buttercream

Ingredients:

250 ml (1 cup) milk
170 gm (3/4 cup) granulated sugar
210 gm (1 1/2 cups) plain flour
65 gm (1/2 cup) vanilla custard powder (or cornflour/cornstarch)*
2 tsp baking powder
1/4 tsp baking soda

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Cheese Corn Toast Appetizer

Learn how to make Cheese Corn Toast that can make an extremely delicious party appetizer.

Cheese Corn Toast is a dish that can be served anytime of the day and appeals to all age groups. They make a very good party starters and is also a kids favorite. Check out Ruchi Bharani’s take on this delectable cheese corn toast.

Ingredients:

For sauce
1 cup milk
Salt
1 tsp mixed herbs
1 tbsp all purpose flour
2 tbsp cheese
Pepper to taste

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