Pot Roast

This is just a dinner idea. I don't make pot roast often because we always have TONS of leftovers, but when I make it- it is OH so good!

INGREDIENTS:

• Beef Roast
  
• 1 pkt. Dry Onion Soup mix
• 2 or 3 beef bouillon cubes
• about 3 cups water (I just fill the crock pot up until it almost covers the roast)
  
• 4 potatoes
  
• carrots
  
• celery

DIRECTIONS:

1. Place Roast in crock pot with water, onion mix and bouillon. Cook on low for 6 hours or on high for 4 hours.
2. Cut up Vegetables.
   
3. Take out 2 cups of juices from crock pot and reserve for gravy.
4. Put vegetables in crock pot over the roast. Sprinkle with salt and pepper. Cook on low for an additional 2-3 hours or until vegetables are tender.
5. Take out vegetables and shred meat.
   
6. Make gravy by heating the roast juices on stove. Thicken gravy by adding cornstarch/water mixture. (use maybe 2-3 Tbsp. cornstarch and little water)

7 Layer Dip

(I doubled the recipe to fit a 9x13 dish for a party)

INGREDIENTS:

• 1 (16 oz) can Refried Beans (Green Chile & Lime)
• 1 tub Guacamole Dip
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 pkg. Taco Seasoning
• Grated Cheese (1 cup)
  
• Chopped Tomatoes (2 roma)
  
• Chopped green Onion
  
• sliced Olives (1 sm. can)

DIRECTIONS:

1. Mix together sour cream, mayo and taco seasoning.
2. Layer ingredients in a 9x9 dish, from top to bottom of ingredient list.
   

Eggplant Parmesan

INGREDIENTS:

• 1 eggplant
  
• 2-3 eggs
• bread crumbs
• oil
  
• marinara sauce
• mozzarella cheese
• grated Parmesan cheese

DIRECTIONS:

1. Peel eggplant and slice into thin slices.
   

2. Heat oil in pan on med/high heat. (entire pan should maintain a shallow pool of oil)

3. Beat eggs in a small bowl. Dip eggplant in eggs and then bread crumbs.

4. Fry eggplant until golden, flipping once halfway through.


5. Coat bottom of an 8x8 pan with sauce. Place a single layer of eggplant on top of sauce. Cover with sauce and sprinkle with Parmesan and mozzarella. Repeat this process for three layers off eggplant, ending with cheese on top.

6. Cover with foil and bake at 375 for 25 minutes. Remove foil and bake an additional 5 minutes.

* This is so simple to make. I think it is easier than lasagna and it tastes dang good!

Orange Chicken

Okay, not a good picture. It looks like dog poo BUT it tasted really good.
It didn't lack in flavor at all, in fact you will only need to use a tiny amount of sauce.
(I put on way too much)

DIRECTIONS:

Sauce:

• 1 1/2 c. Water
• 2 Tbsp Orange Juice
• 1/4 c. Lemon Juice
• 1/3 c. Rice Vinegar
• 2 1/2 Tbsp. Soy Sauce

1. Pour into saucepan over med/high heat.

• 1 Tbsp grated Orange Zest
• 1 c. packed Brown Sugar
• 1/2 tsp ground Ginger
• 1/2 tsp minced Garlic
• 2 Tbsp. chopped Green Onion
• 1/4 tsp. Red Pepper Flakes

2. Combine with sauce and bring to boil. Cool for 15 minutes.

Chicken:

• 4 boneless, skinless chicken breasts

3. Cut into 1/2 inch pieces & put into zip lock bag with 3/4 cup of sauce from the pan. Marinate in fridge for 2 hours.

4. Heat oil in pan.

• 1 c. all-purpose flour
• 1/4 tsp Salt
• 1/4 tsp Pepper

5. Combine ingredients in a zip lock bag. Add chicken (with marinade drained off) to bag and coat with flour.

6. Brown both sides of chicken in oil.

7. Reheat the sauce. Mix 1 1/2 Tbsp. Cornstarch & 1 Tbsp. water and add to the sauce to thicken.

8. Serve Chicken over rice and spoon on sauce (lightly).