DINNER

“Let food be thy medicine and medicine be they food.”  Hippocrates

Slow Cooker Sunday Roast

                                                         Sunday roast is a family favorite.

                                            Bay Leaf                                          Red Onion Slices
                                            Black Pepper                                Himalayan Sea Salt
                                            Garlic Granules                          Chuck Roast, 4 lbs.

Sear roast. Sprinkle garlic, salt, and pepper generously on both sides. Place in slow cooker. Top with sliced onions. Place bay leaf in slow cooker and cook on low for 8 to 10 hours. Remove roast and shred with fork. Remove onions and bay leaf. To make gravy, melt 2 T butter in saucepan over medium heat. Add 2 T flour and stir to absorb completely. Whisk in juices from slow cooker while stirring constantly. Continue stirring and heat on medium until gravy boils and reaches desired thickness. To print click here.

7-Layer Taco Dip

                                                         Tastes great with Original Sun Chips

2 Chopped Tomatoes                                                 4 C Finely Chopped Lettuce
Guacamole (see SAUCES)                                        1 T All-Natural Taco Seasoning
4 Green Onions, Chopped                                       8 oz. Grated Colby-Jack Cheese
8 oz. Daisy Light Sour Cream                                1 can Amy’s Mild Refried Beans w/Green Chilis

Spread refried beans over bottom of 9 x 13 baking dish. Spread layer of guacamole over beans. Mix taco seasoning into sour cream. Spread sour cream mix over guacamole (double the sour cream mix if desired). Sprinkle cheese over sour cream. Sprinkle lettuce, tomatoes, and green onions over cheese. Serve with tortilla chips or Sun Chips. To print click here.

Loaded Baked Potato Soup

                                                                            Perfect with salad

6 C Organic Milk                                                          9 Organic Baking Potatoes
1/2 t Sea Salt                                                                 4 Green Onions, Chopped
1 t Black Pepper                                                          2/3 C Kerrygold Butter or Earth Balance
2/3 C Unbleached Flour                                          10 oz. Low-Fat Grated Cheddar Cheese
8 oz. Daisy Light Sour Cream

Bake potatoes for 1 hr. at 400 degrees. Cool. Cut potato lengthwise and scoop out flesh. In large saucepan over medium heat melt butter. Stir in flour and cook until liquid is absorbed. Whisk in milk a little at a time, stirring constantly, until thickened. Stir in potatoes, salt, pepper, green onions, and cheese. Turn heat to medium-low and continue cooking while stirring until cheese is melted. Stir in sour cream and cook, stirring constantly, for 3 minutes or until heated. To print click here.

Country Chicken Bowls

                                                                    Kid-friendly comfort food

 1 lb. Corn                                                       Organic Mashed Potato Packet, 8 servings
 1 Onion, Chopped                                      8 oz. Low-Fat Grated Cheddar Cheese (optional)
 1 Rotisserie Chicken, Shredded          Country Chicken Gravy (see SAUCES)

Make potatoes according to package directions. Saute onion until caramelized. Spoon potatoes in individual bowls and cover with chicken & gravy. Top with corn, cheese, and onions. To print click here.

For Healthy Dinner Recipes on Allrecipes click here.