Name: BBQ Beef-Stuffed Potatoes (Slow Cooker)
Prep time: 20 min
Cook time: 8 h
Yield: 4 people plus leftovers
Ingredients: 1/4 cup brown sugar; 3 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 tablespoon chili powder; 1 1/2 teaspoons salt (divided); 1 teaspoon black pepper (divided); 2 pounds Chuck roast (boneless, trimmed); 2 cups red onion (sliced); 1 tablespoon olive oil (divided); 4 russet potatoes (6-8 oz each); 3 ounces sharp cheddar cheese (shredded (about 3/4 cup)); 6 tablespoons light sour cream (or plain greek yogurt); 1/4 cup sliced green onions; 1/4 cup sliced green onions

BBQ Beef-Stuffed Potatoes (Slow Cooker)

I am in love with the simplicity and efficiency of this recipe for BBQ Beef-Stuffed Potatoes. Everything is made in one pot and then assembled in a very appealing way just before serving. Plus it makes enough that you can reuse the finished ingredients in a variety of subsequent meals.

BBQ Beef-Stuffed Potatoes (Slow Cooker) Yum

Prep Time

20 minutes

Cook Time

8 hours

Passive Time

8 hours

Servings

people plus leftovers

Ingredients

1/4 cup brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons salt divided
1 teaspoon black pepper divided
2 pounds Chuck roast boneless, trimmed
2 cups red onion sliced
1 tablespoon olive oil divided
4 russet potatoes 6-8 oz each
3 ounces sharp cheddar cheese shredded (about 3/4 cup)
6 tablespoons light sour cream or plain greek yogurt
1/4 cup sliced green onions
1/4 cup sliced green onions

Instructions

Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; rub generously over roast.
Coat a 5-6 qt slow cooker with olive oil. Place red onion slices in a layer in the bottom of cooker, then place roast on top of onions.
Rub potatoes with oil and wrap each potato individually in parchment paper. Arrange on top of roast. Cover and cook on LOW 8 hours or until tender.
Unwrap potatoes; Cut each potato in half crosswise and split each half lengthwise, cutting to but not through the other side. Squeeze each potato half to open for stuffing. Shred roast with 2 forks, and stir to combine with onion mixture.
Top each potato piece with 1/3 cup beef mixture, 1 tablespoon cheese, 1 tablespoon sour cream or yogurt. Then sprinkle with green onions, and salt and pepper to taste. Note: Each 1/2 potato makes one serving. Depending on how many people you are serving you can save the remaining potatoes and beef for later in the week.

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Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

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Red Fork Pot Roast

As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend.

Red Fork Pot Roast Yum

Prep Time

20 minutes

Cook Time

3-7 hours

Servings

people

Ingredients

1 package Red Fork Pot Roast Slow Cooker Sauce
2.5-3 pounds Chuck roast
1 cups water or beef or vegetable broth
1 cup red wine or water; omit if using slow cooker
1 pound baby carrots
1 pound parsnips or potatoes
1 tablespoon olive oil

Instructions

Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).

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Garlicky Bay Scallops on Toast

This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.

When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.

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A Healthier Skillet Lasagna

I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!

Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night.

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Pasta with Roasted Vegetables

Posted on February 3, 2018February 3, 2018 by Lisa P

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots. Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables” →