Easy Crockpot Beef Tips with Gravy

 Here are the ingredients for beef tips.

 Place two pounds of stew meat into the crockpot. I try to always use a liner for easier clean up.

 In a large bowl or measuring cup pour one cup of beef broth.

 Add one can of cream of Celery soup. The recipe calls for cream of mushroom but we don't like mushrooms.

 Add one packet of brown gravy mix.

 One small onion diced. I used one tablespoon of dried onions.

 Add 1-2 cloves of garlic minced. I used one teaspoon of garlic.

 Mix all together.

 what it looks like after it is mixed

 Pour over the stew meat in the crockpot.

 Cook on low for about seven hours or until the beef is done.

You can serve it over rice like we did or over pasta or mashed potatoes. We added a salad to round out the meal. I got this recipe from Family Fresh Meals.

Pizza Casserole

 All the ingredients for pizza casserole. The recipe I was going to use was from thecardswedrew.com. I made many changes but used this recipe as a guide line.

 You need to brown one pound of hamburger.

 I cheated by using trying out a new item from the store. This product made this meal faster by only having to heat up the pasta in the microwave. The product was okay and is good to have on hand but I prefer to it myself because the noodles weren't still to crunchy for my taste. You need one pound of pasta.

 Put the browned hamburger into a bowl.

 Add the pasta.

 Mix together.

 Add the pizza sauce. The recipe calls for 2 cans of pizza sauce. I used 1 1/2 jars of pizza sauce. I don't like pizza sauce from a can.

 Mix it all together. You can use less sauce if you want. This is up to you on how much sauce you use.

 Spray a 9x13 pan with Pam and then pour in the mixture.

 The recipe calls for you to use one pound of mozzarella cheese. I used only 8 ounces. Spread this over the top of mixture.

 Add the pepperoni.

 I baked this in a 350 degree oven for about 10 minutes.

David eating . We also had a salad with this, Everyone liked this dish. Mike wants me to try using lasagna noodles next time I make it.
Hope you try this.

Slow Cooker Balsamic Shredded Beef

 Here is all the ingredients you need to make this meal. I always try to use a liner in my slow cooker for easier clean up.

 In a large bowl or measuring cup pour in one cup of beef broth.

 To the broth add 1/4 cup of balsamic vinegar.

 Then 1/2 cup of brown sugar.

 Then add 1 tablespoon each of soy sauce and w. sauce.

 1/4 teaspoon of red pepper flakes. If you want you can add 1 teaspoon of kosher salt. I didn't because of the soy sauce.

 1 teaspoon of dried onions.

 3 cloves of garlic minced or pressed. I used 1 heaping tablespoon of minced garlic.

 Mix all together.

 Pour mixture into the bottom of the slow cooker.

 Add your 4-5 pound chuck roast. Mine was still slightly frozen.

 Cook on low for 6-8 hours.

 After the meat has cooked the allot amount of time, remove from the cooker and let cool slightly.

 Shred the beef and put back into the cooker on warm.

I forgot to get a picture of my plate so here is how I served it. This is Mike's lunch plate that he took to work the following day. We put the beef on the mashed potatoes when we had it for dinner the night before. We enjoyed it.
This recipe came from www.shugarysweets.com

Sheet Pan Chicken with Roasted Baby Potatoes and chile and lime Roasted Carrots

 I got this recipe from my daughter Tara. She got this recipe from the magazine called Cooking Light.
The first thing I did was gather everything I needed for this recipe.

 I used the whole small bag of Yukon yellow potatoes and washed them in cold water. The recipe calls for 8 ounces. My bag was 1 pound.

 While the potatoes were draining I prepared the carrots. I just grabbed a couple of handfuls of them. Most of the family don't like coked carrots so I didn't make a lot. The recipe calls for 8 ounces.  of carrots, 1 teaspoon of olive oil, 1/4 teaspoon of crushed red pepper, 1/8 teaspoon of kosher salt and 2 lime wedges. I didn't measure when I mixed this up. I also didn't have kosher salt so just used regular salt. I also omitted the limes.

 I covered my cookie with tin foil and then sprayed it with Pam before adding the potatoes. The recipe says to preheat your oven to 500 degrees and have the pan in the oven as it is preheating. Well I preheated the oven to 450 degrees. I put the pan back in the oven while I was getting the chicken ready. This was about 10-15 minutes.

 This mixture is 1 1/2 tablespoons olive oil, 1 tablespoon whole- mustard (mine had some garlic in it), 1 tablespoon fresh tarragon (I used dried), 1 tablespoon dry white wine ( I used cooking wine), 1 1/2 teaspoon fresh thyme ( I used dried), and 1 teaspoon honey. This is put on the chicken after you brown it.

 2 big chicken breast sprinkled with salt and pepper.

 Heat some oil the recipe calls for canola oil I didn't have that so used vegetable oil instead. Brown the chicken for about 5 minutes on each side.

 The other side of the chicken.

 Pull out the potatoes and add the carrots and chicken.

 Put the mixture you made on the chicken and put back into the oven until the chicken is done. Again about another 10-15 minutes.

Here is the finished product. It was delicious.