Beef Pot Roast Recipe

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Beef Pot Roast Recipe
Pot Roast Recipe

One Shoulder or Rump Roast

5-6 large potatoes, peeled and sliced thickly

2 pounds carrots, peeled and sliced

Beef Stew Seasoning Packet

couple of slices of onion

Water

Rolls

***I place my roast in my slow cooker or crock pot on low, the day before we are going to eat it, because I like it to cook nice and slow to be extra tender! I also add the beef stew seasoning packet and water to give it a great flavor.***

Preheat oven to 300. Place roast in a 9 x 13 pan. Surround it with the potatoes, carrots, and onion slices. Pour the juice from the slow cooker over the ingredients in the pan. Cover with aluminum foil. Cook for about 3 hours. Bake some rolls, and dinner is served!

I add enough water to the slow cooker to cover the meat and then transfer it to the pan when it’s going to bake in the oven. It should cover the roast in the pan too, you can always add more before you bake it. Be sure to cover tightly with foil, that helps prevent the water from all cooking out.

Beef Pot Roast
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • One Shoulder or Rump Roast
  • 5-6 large potatoes, peeled and sliced thickly
  • 2 pounds carrots, peeled and sliced
  • Beef Stew Seasoning Packet
  • couple of slices of onion
  • Water
Instructions
  1. ***I place my roast in my slow cooker or crock pot on low, the day before we are going to eat it, because I like it to cook nice and slow to be extra tender! I also add the beef stew seasoning packet and water to give it a great flavor.***
  2. Preheat oven to 300. Place roast in a 9 x 13 pan. Surround it with the potatoes, carrots, and onion slices. Pour the juice from the slow cooker over the ingredients in the pan. Cover with aluminum foil. Cook for about 3 hours. Bake some rolls, and dinner is served!

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Cheesy Chicken Crescent Roll Recipe

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Cheesy Chicken Recipe

Cheesy Chicken Crescent Roll Recipe

2 chicken breasts cooked and shredded (I cook them in the slow cooker overnight, then skin and debone)
1 8 count crescent rolls
1 can cream of chicken soup
1 cup milk or buttermilk
1 cup shredded sharp cheddar cheese

***(note: my kids LOVE these, so I double the recipe, and we rarely have leftovers. You will have to experiment to see if you want the extra gravy. Too much makes them mushy, but the family loves it, so sometimes I bake each batch in a separate pan. Everyone gets enough and has all the gravy they want, without any mush. I have also used the garlic flavored crescent rolls, and my husband prefers those)***

    • Preheat oven to 375 degress.
    • Spray 9×13 pan with Pam.

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      • Lay out crescent rolls in 4 sections on waxed paper. (Keep the triangles together to form a rectangle).

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    • Put shredded chicken and cheese on rolls and roll them up (like a short burrito).

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    • Mix cream of chicken soup and milk and heat on stove-top in a small pan until fairly smooth. (add any leftover chicken or cheese to this).

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  • Pour between crescent rolls in pan. (Be careful to pour around, not on top or they will be mushy!).
  • Bake in oven for 15-20 minutes or until crescent rolls are cooked through and brown on top.

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Enjoy!

Cheesy Chicken Crescent Roll Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Serves: 4
Ingredients
  • 2 chicken breasts cooked and shredded (I cook them in the slow cooker overnight, then skin and debone)
  • 1 8 count crescent rolls
  • 1 can cream of chicken soup
  • 1 cup milk or buttermilk
  • 1 cup shredded sharp cheddar cheese
Instructions
  1. • Preheat oven to 375 degress.
  2. • Spray 9x13 pan with Pam.
  3. • Lay out crescent rolls in 4 sections on waxed paper. (Keep the triangles together to form a rectangle).
  4. • Put shredded chicken and cheese on rolls and roll them up (like a short burrito).
  5. • Mix cream of chicken soup and milk and heat on stovetop in a small pan until fairly smooth. (add any leftover chicken or cheese to this).
  6. • Pour between crescent rolls in pan. (Be careful to pour around, not on top or they will be mushy!).
  7. • Bake in oven for 15-20 minutes or until crescent rolls are cooked through and brown on top.

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Chicken Tenderloins and Garlic Pasta Recipe

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Chicken Tenderloins and Garlic Pasta

Chicken Tenderloins and Garlic Pasta Recipe

First, gather all of your ingredients so everything is handy as you prepare the dish.

Prepare one package of Angel Hair pasta according to package directions, and set aside to cool.

On some wax paper, spread out some flour to dredge the chicken in. Next to that, scramble some eggs in a bowl that is large enough to dip the chicken tenders in. Next to that, have a third bowl with your Parmesan Cheese and Bread Crumbs mixed together.

Take the chicken and dredge it in the flour, then egg mixture, then flour again, then breadcrumbs, and set to the side until all tenderloins are covered.

Then add to the hot EVOO pan and cook on each side until done. *I like to cook mine slowly and thoroughly, so I turn the heat down to med-high and cook about 5-6 mins on each side. I think it makes it more tender and retains the flavor, and we don’t take any chances around here with under cooked chicken!*

While the chicken is cooking, take another sauce pan and add some EVOO and your minced garlic. When it is hot, add the pasta and stir until well coated with EVOO and garlic. *I actually prefer to make this with day old pasta, I think it cooks better. So, if we have spaghetti one day, I will make extra angel hair, and put it in the fridge over night, and that is one less step the next day when I make this!*

Chicken Tenderloins and Garlic Pasta

When all is cooked, pile some pasta on a plate and top with a couple of tenderloins. Add some Parmesan cheese, and garlic bread on the side and…..voila! Dinner is served;)

 

Chicken Tenderloins and Garlic Pasta
 
Prep time
Cook time
Total time
 
One package Angel Hair Pasta Chicken Tenderloins 4 large eggs pepper Parmesan cheese about 2 cups All Purpose Flour about 1 cup Bread Crumbs (Italian, plain, etc) Extra Virgin Olive Oil (EVOO) 5-6 cloves fresh garlic, minced Garlic Bread
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • One package Angel Hair Pasta
  • Chicken Tenderloins
  • 4 large eggs
  • pepper
  • Parmesan cheese
  • about 2 cups All Purpose Flour
  • about 1 cup Bread Crumbs (Italian, plain, etc)
  • Extra Virgin Olive Oil (EVOO)
  • 5-6 cloves fresh garlic, minced
  • Garlic Bread
Instructions
  1. Prepare one package of Angel Hair pasta according to package directions, and set aside to cool.
  2. Meanwhile, break the eggs into a bowl and stir them up. Heat some EVOO in a pan large enough to hold all the tenderloins until hot. Add some black pepper and the Parmesan cheese. Lay out some waxed paper and make one pile of flour and another pile of bread crumbs. Take the chicken and dredge it in the flour, then egg, then flour, then breadcrumbs, and set to the side until all tenderloins are covered. Then add to the hot EVOO pan and cook on each side until done. *I like to cook mine slowly and thoroughly, so I turn the heat down to med-high and cook about 5-6 mins on each side. I think it makes it more tender and retains the flavor, and we don't take any chances around here with under cooked chicken!*
  3. While the chicken is cooking, take another sauce pan and add some EVOO and your minced garlic. When it is hot, add the pasta and stir until well coated with EVOO and garlic. *I actually prefer to make this with day old pasta, I think it cooks better. So, if we have spaghetti one day, I will make extra angel hair, and put it in the fridge over night, and that is one less step the next day when I make this!*
  4. When all is cooked, pile some pasta on a plate and top with a couple of tenderloins. Add some parmesan cheese, and garlic bread on the side and.....voila! Dinner is served;)


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