Fast,
easy and cheap. That’s what all our meals should be.
So, steer clear of those greasy burgers in a bag and get
out your crockpot! This month is being devoted to
budget-friendly recipes. Good meals that won’t break
the grocery budget. Now take those extra dollars and put
them away just in case you need to be sharing with Uncle
Sam come April.
Pot Roast - Excellente
2
pounds beef eye of round roast (all visible fat removed)
4 cups ginger ale (not diet)
1 Tablespoon minced garlic
6 medium potatoes
3 large onions (cut into quarters)
Place the roast in a crockpot and cover with the ginger
ale. Stir in the garlic. Now place the potatoes and
onions on top of the roast. Cover and cook on low for 7
to 9 hours or on high for 3 1/2 to 4 hours. Yields 6
servings of tender roast beef. Serve the juices on the
side for dipping.
Stuffed Green Peppers
4
large fresh green peppers
1 pound ground beef or ground turkey
2 cups dry instant long grain white rice
2 cups V8® juice
2 (14.5 ounce) cans no salt added, sliced, stewed
tomatoes
Spray the crockpot with a non-fat cooking spray. Cut tops
off green peppers and discard. Clean out the insides of
the peppers. An easy way to get stray seeds out of the
peppers is to tap the open end of the pepper against your
hand. In a bowl, mix ground meat, rice and V8® juice
together.
Stuff the peppers with this mixture. Arrange them in the
crockpot. Now put the sliced tomatoes on top of and
around the peppers. Cover and cook on high for 4 hours or
low for 8 to 9 hours. To serve, slice stuffed pepper in
half and place on dish, meat side up. Spoon tomatoes and
juice over the top. Makes 4 servings.
Tarragon Chicken and Potatoes
2
pounds boneless, skinless chicken breast
1 teaspoon dried tarragon
1 teaspoon minced garlic
4 Tablespoons Butter Bud® sprinkles – dry, divided
5 large red skin potatoes
lite salt and ground pepper (optional)
Spray your crockpot with non-fat cooking spray. Sprinkle
chicken with dried tarragon, garlic and 2 Tablespoons of
the Butter Bud® sprinkles. Place chicken in the prepared
crockpot, then place the potatoes on top of the chicken
(the potatoes may remain whole or you may slice them).
Sprinkle the remaining Butter Buds® on top of the
potatoes and cover. Cook on low for 6 1/2 to 8 hours or
on high to 3 to 4 hours. Sprinkle the chicken with salt
and pepper just before serving, if desired.
Visit The whole
kit'n kaboodle for more great
recipes!
HOT
OFF THE PRESS
congratulates
the winner of our Febraury drawing:
MIKEUS
BEARUS
He has
won this HOT little kitchen set.
WTG
MIKE!
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