Easy Cheesy Shepard’s Pie
2 lbs. lean ground beef
1medium onion; finely chopped
1lb. bag frozen peas and carrots
110.5 ounce can double strength beef broth
1Tbsp. flour
1Tbsp. Worcestershire sauce
1tsp. salt
½ tsp. coarse ground black pepper
2Tbsp. ketchup
4cups mashed potatoes; instant or homemade
2cups sharp cheddar cheese; shredded
In a large heavy skillet, over medium heat, brown beef. Drain and place beef into the crock of your Bravetti 7 Qt. Slow Cooker. Stir in the onions and frozen peas and carrots.
In a measuring cup or small bowl, whisk together the canned beef broth with the flour until blended. Pour over beef and vegetables. Stir in the Worcestershire sauce and the ketchup.
Cover and cook on High for 2 hours or on Low for
Lemon Rosemary Turkey Breast
1
5sprigs fresh rosemary
1½ tsp. thyme leaves
1½ tsp. salt
2tsp.
1clove garlic
2whole lemons; juice one, cut the other into quarters
1medium onion; cut into quarters
2cups chicken broth
Lay the sheet of aluminum foil on the counter and fold the sides
Wash the turkey breast thoroughly and pat dry. Sprinkle both sides of the turkey breast with the salt, pepper and thyme. Place, breast down into the crock atop the aluminum foil. Place the wedges of the second lemon, 2 wedges onion, the garlic clove and 3 whole sprigs rosemary into the exposed cavity of the turkey.
Mix the chicken broth with the juice from 1 lemon and the leaves of 2 rosemary sprigs; pour over and around the turkey.
Cover and cook on Low 9 – 10 hours.
Curried Apricot Chicken
1 3 ½ - 4 lb. whole chicken
4Tbsp. apricot
2tsp. curry powder
½ tsp. ground coriander ½ tsp. ground ginger ¼ tsp. salt
1cup chicken broth
1medium onion; quartered
2medium cloves garlic
18” length of heavy duty aluminum foil
Lay the sheet of aluminum foil on the counter and fold the sides
In a small glass bowl combine the apricot
Wash chicken thoroughly and pat dry. Place the onion wedges and the whole garlic cloves into the cavity of the chicken. Set chicken into the crock atop the aluminum foil harness.
Mix 1 tablespoon of the apricot/curry paste into the chicken broth and pour all around the chicken in the crock. Using a basting brush, thoroughly coat chicken with the apricot/curry paste making sure you cover all exposed areas of the chicken.
Cover and cook on High
Serve with rice as is OR:
Serving Suggestion: Remove onions and garlic from the cavity; place into a medium sauce pan. Cut the chicken into serving pieces and place a top cooked,
Using
13 | 14 |