French Dip

beef roast 2-3lb
2 c. beef broth
1 can french onion soup
1 tsp. garlic pwd.
salt
pepper
french bread
cheese- provolone, swiss, american...whatever you like.


Place the roast in a crock pot.  Pour the other ingredients over the roast.  Cook on low for 6-8 hours.

Carefully remove the roast from the crock pot and shred.  Use am immersion blender to blend the juices left in the crock pot (optional).

Use the beef, bread, and cheese to make a grilled cheese type sandwich.  Use the sauce left in the crock pot as your au ju.

Oatmeal Muffins

*You can substitute sour cream for the yogurt if you don't have it on hand.  I have also added over ripe bananas in the place of some of the yogurt for banana oatmeal muffins.

Makes about 18 muffins.

Crumble topping:
3/4 c. whole wheat flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. butter, melted

Muffin batter:
1 c. rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. applesauce
1/2 c. brown sugar
1 1/2 c. plain/vanilla yogurt
2 eggs

Get your crumble topping started first.  Use a fork to combine the flour, oats, sugar, and salt in a bowl.  Stir in the melted butter.  Cover bowl and place in the freezer for about 10 minutes.

Preheat oven to 350.

In a medium bowl, combine the oats, flours, baking soda, and salt.  Set aside.

In a medium size microwave safe bowl, melt the butter.  Add the sugar.  Whisk in the applesauce and yogurt and eggs.  Mix well.  Add to the dry ingredients and stir until just combined.

Pour the batter into greased muffin tins, filling 3/4 full.  Pull the crumble topping from the freezer and break it into small pieces.  Sprinkle on top of each muffin, pressing it gently into the batter a little bit.

Bake about 30 minutes.  Let cool a few minutes in the pan, then turn out onto a cooling rack.

from 101cookbooks.com

Tomato Basil Parmesan Soup

*I use my Vitamix blender to make this soup.  You could make it without blending all the veggies.  If you are using a regular blender, you will need to cook your veggies before you blend them.

2 (14oz.) can diced tomatoes, with juice

2-3 large carrots

2-3 celery sticks

1 medium onion

1 tsp. dried oregano

1 Tbs. dried basil

4 c. chicken broth, warmed works best

1/2 c. flour

1/2 c. butter

1 c. parmesan cheese

2 c. fat free half and half

1 tsp. salt

1/4 tsp. pepper

Cut your carrots, celery, and onion into a few large pieces and put them in the blender with the tomatoes.  Turn the Vitamix to the soup setting and turn on.  (It will blend for about 6 minutes.)

While the veggies are blending, prepare a roux.  Melt the butter in a large pot.  Add the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly.  Cook until warmed through and thickens slightly.  

By now, your veggies should be done.  Add them to your roux (be careful, they will be hot).  Stir in half and half, parmesan cheese, oregano, basil, salt, pepper.  Warm through, season with more salt and pepper if needed.