Slow Cooker Swiss Steak

1 lb. beef round steak, cut into serving size pieces

1.35 oz. onion soup mix

16 oz. can stewed tomatoes

salt and pepper

Sprinkle steak with salt and pepper; place in slow cooker. Add remaining ingredients. Cover and cook on low setting for 6 to 8 hours or on high setting for 3-4 hours.

Pine Cones in Tomato Sauce

2 8 oz. cans tomato sauce

1/4 t. garlic powder

1/2 c. water

1 1/4 lb. ground beef

1/2 c. long cooking rice

2 T. chopped onion

1/2 t. salt

1/4 t. pepper

Mix together tomato sauce, garlic powder and water in a slow cooker. Combine remaining ingredients in a large bowl; mix well. Shape into 4 pinecone shaped balls; arrange in slow cooker. Cover and cook on low setting for 7-8 hours. Makes 4 servings.

Pork Sandwich Spread

2-3 lb. pork roast

1/4 t. dried basic

1/4 t. oregano

20 sandwich buns

salt and pepper to taste

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high for 5 hours. shred meat. Spoon onto warm buns.

California Chicken Tacos

1 lb. boneless, skinless chicken breasts

1 1/4 oz. pkg. taco seasoning mix

16 0z jar salsa

8-10 taco shells

Garnish:

Lettuce

tomatoes

sour cream

shredded cheddar cheese

Combine first three ingredients in a crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours. Shred chicken and spoon into taco shells. Add garnish as desired. Makes 8-10 tacos.

Chicken Cacciatore Pronto

1 Tbsp. fat free Italian dressing

8 chicken breasts

3 cloves garlic, minced

1 can Italian style diced tomatoes-undrained

13 c. tomato paste

2 small red peppers, chopped

8 ox. whole wheat spaghetti, uncooked

1/4 c. grated parmesan cheese

1/2 c. shredded mozzarella cheese

Heat dressing in a large skillet on med. heat. Add chicken; cook 10 min. or until chicken is browned on both sides.

Add garlic, tomatoes, and tomato paste, mix well. Stir in peppers; cover. Reduce heat to medium-low; simmer 20 min. stirring occasionally. Meanwhile, cook past as directed on package.

Remove skillet from heat. Add parmesan cheese to chicken mixture; stir. Sprinkle with mozzarella cheese. et stand 5 min. Serve chicken and sauce over hot cooked pasta.

Double Chocolate Stuffed Peppermint Cookies

• 1 c. (2 sticks) butter, cold
• ½ c. sugar
• ½ c. brown sugar
• 2 eggs
• ⅓ c. half and half
• 1 t. vanilla
• 2 ¾ c. flour
• ½ c. cocoa
• 1 t. baking powder
• 1 t. baking soda
• 1 T. cinnamon or Wise Women of the East
• 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
• 12 small York Peppermint Patties (dark chocolate covered)

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon.

Stir until combined. Cut your cold butter into tablespoon pieces. Then

using a pastry cutter, work the cold butter into your flour until it becomes

"pea" sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter

mixture and combine, until all ingredients are formed together. (Dough

will be thicker and sticky. Shape dough with medium cookie scoop and

flatten dough with your hand into a thick disc. Place your mint patty in

the center and shape the dough, sealing the patty. Then shape your stuffed

dough into a round ball and place on a cookie sheet. Repeat until all the

dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove

from the oven and cool completely.

Southwestern Burritos

1/4 c. fat free ranch

1/2 c. salsa

1/4 c. black olives sliced

4 flour tortillas

1 c. grated cheese

6 oz. browned ground beef or shredded roast beef

Spread dressing over tortilla. Top with salsa. Sprinkle on cheese and olives. Top with

burger or roast. Fold in sides and roll up. Line on baking sheet. Spray with cooking spray. Place in oven until tortillas are crispy.

416 calories

15 g fat

1 g fiber