We’d like to share some of our favorite recipes in honor of Nutrition Month!
Sausage and Vegetable sheet Pan Dinner – Donna Bella
1 large red onion, halved and sliced 1/4 inch thick
3 large carrots, sliced on an angle 1/2 inch thick
1 pound brussel sprouts, stemmed and halved (if small, leave whole)
1 handful baby potatoes, halved
3 Tbsp extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1 pound fresh sausage links (your choice, hot or sweet Italian, bratwurst, chorizo) I
Prefer the ones from Saveon that have roasted red pepper and feta cheese in them.
Prep and mix all the vegetables in a large bowl with oil and spices. Pour out onto a sheet pan covered in parchment paper. Lay the sausages among them. (I use 3 or 4).
Bake at 425o for 25 minutes. Then enjoy !!!
This is so quick and easy AND delicious. I could seriously make any eat this twice a week.
You can vary the vegetables as well ie broccoli, cauliflower, chunks of peppers.
Best Slow Cooker French Dip Sandwiches – Collette Leask
Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food! The meat is cooked low and slow, sliced then put back in the slow cooker so it drinks up all the juices and becomes melt-in-your-mouth tender. Pile that juicy beef on to a golden toasted bun smothered with gooey cheese then dunk in flavor bursting au jus and you quite possibly the most delectably delicious bite of. your. life.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
- 3 lb beef chuck roast trimmed of excess fat*
- 1 tablespoon olive oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
- 1/3 cup reduced sodium soy sauce
- 1 cup Coke NOT diet
- 2 10.5 oz. cans beef consommé **
- 1/4 cup dry minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
- Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
- When ready to serve, remove roast and strain fat from broth for dipping.
- Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.
The beef can be more or less than 3 pounds, but 3 pounds is roughly the amount for 6 sandwiches. **Beef consommé can usually be found in the canned section next to the beef broth OR the soups. If you can’t find it make sure to ask someone. If your store doesn’t carry it, you may substitute beef broth.
African Peanut Butter Soup – Sharon Egglestone
(Sharon’s adaptation…I don’t measure my ingredients….I just go by feel!!!)
1 leek (white part only) chopped
½ cup or more if you like white onion chopped
2-3 garlic cloves finely chopped
Fry until tender in butter or oil
Add about 4 cups of water and a couple of chicken bouillon cubes
Process in blender until smooth
Make a roué with:
¼ cup flour and some butter
Add milk or cream until smooth
Add ½ cup peanut butter to the roué
Mix the two together to get a creamy soup. Add more peanut butter to taste if needed.
Add some white pepper and maybe a little paprika
Garnish with peanuts and parsley or green onions…..whatever is in the fridge!!!