Crock Pot Roast

This roast is mouth-watering!

Serves 5

3 pounds lean roast
1 can low sodium cream of mushroom soup
1 can low sodium cream of celery soup
1 pkg. dry Lipton mix (beefy onion, onion, mushroom-onion, etc.)
1 teaspoon garlic powder

In bowl, mix soups and garlic and dry soup. Spoon some mixture into the bottom of the crock pot, about 1/3 cup. Place the roast on top. Cover the roast with the remaining mixture. Cook on low for 10 hours.

Serve with green beans or a tossed salad.

This recipe is complements of Sharon Kegerreis

Caramel Pecan Pie

I made this last night for a church function and it was fabulous. It is not low calorie so run an extra mile.

Serves 8

36 caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp. salt
1 cup pecan halves
9-inch pie crust

Combine caramels, butter and milk in a heavy saucepan; heat until melted and creamy, stirring often. Remove from heat; set aside. Blend sugar, eggs, vanilla and salt together; gradually mix in caramel mixture. Fold in pecans; spread in pie crust. Bake at 350 degrees for 45 to 50 minutes; cool until firm.

Note: The pie will not be firm when you remove from the oven. I baked it for 52 minutes, but should have removed it at 50-minutes. The center will set once cooled.

Serve with vanilla ice cream or drizzle with caramel sauce.

This is perfect for your holiday dessert.

This recipe was found in the cookbook, "Mom's Favorite Recipes," by Gooseberry Patch.

Flank Steak Teriyaki

For a 2-pounds or less flank steak

Blend together the following ingredients:

3/4 cup soy sauce
1/4 cup worcestershire
1 1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons dry mustard
1/4 cup dark brown sugar
2 cloves garlic or three heaping teaspoons of garlic from a jar
3/4 tsp powdered ginger (optional)

Score the meat on both sides. Pour the marinade over the steak and leave in the refrigerator overnight.

Grill to your liking

This recipe is complements of my mother-in-law

Cream of Asparagus Soup

Serves 4

3 cups, or 1-lb, sliced asparagus
2 cups fat-free or low sodium chicken broth
3/4 tsp. thyme
1 bay leaf
1 garlic clove or 1 heaping tsp. of jarred garlic
1 TBSP flour
2 cups low fat milk
Dash of nutmeg
2 tsp. butter
3/4 tsp. salt
1/4 tsp. grated lemon rind

Combine asparagus, broth, 1/2 tsp thyme, bay leaf and garlic in a large saucepan over med-high heat, bring to a boil. Reduce heat, cover and simmer for 10 min. Discard bay leaf. Place mixture in a blender and process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat, simmer 5 minutes, stirring constantly. Remove from heat and stir in 1/4 tsp thyme, butter, salt and lemon rind.

This recipe tastes best when low fat milk is used. I have also used 1/2 cup non fat and 1/2 cup whole. You can use only non-fat milk but it won't be as creamy. I have also used broccoli instead of asparagus and it was wonderful. Serve it with sprinkled cheddar cheese and warm bread.

This recipe is complements of Cooking Light Magazine

Partridge or Chicken Picata

Serves 2

2 - 3 Partridge, deboned or 2 chicken breasts, pounded flat
1/4 cup flour
1 TBSP oil
1 lemon
1 jar of marinated artichoke hearts
1 TBSP capers
1 cup of white wine
1 small can of mushrooms, drained
Salt and pepper to taste

Coat a non-stick pan with olive oil. Coat poultry with flour. Saute partridge or chicken in pan, 2-3 minutes on each side until browned. Remove from heat and cover with a paper towel to keep warm. Deglaze the pan with artichoke hearts, capers, wine and mushrooms. Squeeze 1 TBSP of lemon juice into sauce. Add birds into the pan. Reduce heat and cover for 15-20 minutes, or until sauce thickens.

This recipe is complements of my father-in-law

Chicken Marsala

Serves 4

4 (4-oz) boneless, skinless chicken breasts
1/4 cup flour
1/2 Tbs salt
1 tsp pepper
1/4 cup olive oil
3 cloves garlic, peeled and chopped or 2-3 tsp of jarred garlic
1 1/2 Tbs chopped onions
1/2 lb sliced button mushrooms or 1 - 7-oz can of mushrooms, drained
1 jar of marinated artichokes
1/2 cup Marsala wine
1/2 cup white wine
1 1/2 Tbs butter

Using a meat mallet, pound chicken breasts flat. Season chicken breasts with salt and pepper and dredge in flour. In nonstick skillet, heat olive oil. Add chicken breasts and cook 3-4 minutes on each side or until the chicken is browned. Remove chicken from heat, cover with a paper towel to keep warm. Add garlic, onions, mushrooms, artichokes, marsala wine and white wine. Cook for 10 minutes. Add butter and place the chicken back in the pan. Cover and cook 5 minutes, more, or until sauce thickens. Serve chicken with sauce. I serve this dish with a spinach salad with balsamic vinaigrette.

Work time: 10 minutes
Total time: 30 minutes