May 24, 2009 · 4:50 pm
The 2QT Gourmet Slo-Cooker
What makes slow cooker recipes work as hasty tasty meals is that they cook in the background, requiring no attention from you. You’re free to enjoy a movie, run errands, clean house, or whatever. Here’s a favorite of ours:
REDNECK PEPPER® ITALIAN ROAST BEEF
I make this roast in my 2-quart Gourmet Slo-Cooker. If you use another type of slow cooker, such as a Crock Pot, you will need to brown the roast in a skillet then transfer it to the Crock Pot.
1 2 lb. round beef roast
1 cup low sodium beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 sprig fresh rosemary
1 yellow onion, cut into 2” pieces
3 potatoes, scrubbed and cut into 2” pieces
1 cup mushrooms, cleaned and sliced
Redneck Pepper® Italian Redneck
Preheat pan over medium heat and preheat Gourmet Slo-Cooker base to a setting of 2½ (Low setting on a Crock Pot). Add roast to the pan. Brown on each side, approximately 2 minutes. Sprinkle each side generously with Redneck Pepper Italian. Place the rosemary sprig and garlic clove beneath the roast. Add broth around the roast (careful not to rinse away seasonings). Add Worcestershire sauce, cover the pan, then move it to Gourmet Slo-Cooker base. Allow roast to cook at 2½ for 2 hours. Do not lift lid and peek. After two hours, add the potatoes, onion, and mushrooms. Replace the lid. After another hour, lower the setting to 1. Cook on 1 for seven to eight hours. At this setting, you won’t overcook. The roast will be tender and juicy with plenty of flavor.
Optional: Add sliced carrots during the last two hours of cooking, if desired.
Roast, potatoes, onions, and mushrooms
May 5, 2009 · 7:06 pm
The inspiration for this recipe was one of Rachael Ray’s 30 Minute Meals, in which she made spaghetti with turkey meatballs in a mushroom gravy, incorporating all the flavors of Thanksgiving turkey and dressing. Instead of spaghetti and meatballs, I made a version of meatloaf using lean ground turkey breast. My turkey-junkie husband declared it an absolute success.
Makes 6 Servings
1½ pounds lean ground turkey breast
2 cups seasoned stuffing mix ground into bread crumbs (yield: approx. 1 cup)
¼ cup egg substitute
¼ cup diced onion
¼ cup diced celery
1 Tbsp. poultry seasoning
1 regular size can condensed cream of chicken soup (reduced sodium and fat, if possible)
Preheat oven to 350°. Combine all ingredients except the soup in a large bowl until mixed well. Mold into an ungreased stainless steel loaf pan (approx. 9” X 4”). Pour ¾ of the contents of the can of soup over top of loaf (reserve the remaining soup for gravy*). Cover with aluminum foil, shiny side down, and place on the center shelf of the oven. Bake for 35 minutes. Remove foil and bake for an additional 10 minutes. (Times may vary for glass or stoneware loaf pans) After removing the turkey loaf from the oven, let it stand for 10 minutes before slicing. Divide the turkey loaf into six equal portions and slice.
*To make additional gravy, thin reserved ¼ cup of the cream of chicken soup with ½ cup of turkey or chicken stock. Whisk together in a small pan over low heat. Season as desired with poultry seasoning or other spices. Serve on the side with the turkey loaf.
Now you don’t have to wait for the holidays to enjoy the flavors of Thanksgiving turkey. This dish is figure-friendly, too. Enjoy!