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| RECIPES | |
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| POT ROAST |
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| Serves |
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| 3 onions, sliced | ||
| ½ cup flour | 2 stalks celery, sliced | |
| Kosher salt and pepper | 1 cup mushrooms, sliced | |
| 3 carrots, sliced | 1 cup beef broth or wine | |
| 3 potatoes, quartered |
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1.Coat roast with ½ cup flour, salt, and pepper. Sear roast in a skillet on stovetop (optional).
2.Place all vegetables in
3.Cover and cook on Low for
SAUSAGE AND MEATBALLS
Serves 8-10
uncooked | chopped coarsely |
6 cloves garlic, peeled and chopped | 1 bunch fresh basil |
1 | Cooked pasta |
| Grated cheese |
1.Brown sausage and meatballs in a skillet on stovetop (optional).
2.Add all ingredients to
3.Cover and cook on Low for
4.Serve with cooked pasta and grated cheese.
RECIPES
BEEF STEW
Serves 6-8
3 cloves garlic, minced | |
cut into | 2 bay leaves |
½ cup flour | 6 small potatoes, quartered |
Kosher salt and pepper | |
3 cups beef broth | 3 celery stalks, sliced |
1 tablespoon Worcestershire sauce |
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1.Sprinkle flour, salt and pepper over meat. Place meat in
2.Add remaining ingredients and stir well.
3.Cover and cook on Low for
EASY, HEALTHY FISH FILLET
Serves 4-6
Kosher salt and pepper | |
Prepared salsa or olive tapenade to garnish | |
(cod, sea bass, tilapia or catfish), skinned |
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Fresh herbs |
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savory or a combination of all) |
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1.Salt and pepper both sides of the fish and place in
2.Cover and cook on High for approximately
3.Remove lemon slices and top with salsa or tapenade.
