Salsa Verde Beef Tacos

Easy & SOOOO YummY!

2-3 lb chuck roast
1 oz dry ranch dressing packet
16 oz jar of Hersez salsa verde salsa

Put meat in slow cooker on high heat.  Sprinkle ranch pack onto and then pour the salsa on top.  Close lid & cook for 5-6 hours until it pulls apart easily.  Shred and put back in slow cooker with 1/2-1 cup of the liquid.  reduce to warm or low until ready to serve.

Sloppy Joe's

I found this recipe at Better Home's and Gardens. Another fast and easy dinner idea. These tasted SOOO much better than the canned sloppy joes and were super easy. There are several variations although I just stuck with the original recipe. Also we omitted the cheese. Anywho, if you need an easy dinner, just try this recipe. Plus, Wyatt loved them!

Yield: 6 sandwiches

Start to Finish 25 mins

ingredients

• 1 pound  lean ground beef or ground pork
• 1/2 cup  chopped onion (1 medium)
• 1/2 cup  chopped green sweet pepper (1 small)
• 18  ounce can  tomato sauce
• 2 tablespoons  water
• 1 - 1 1/2 teaspoons  chili powder
• 1 teaspoon  Worcestershire sauce
• 1/2 teaspoon  garlic salt
•  dash bottled hot pepper sauce
• 6 kaiser rolls or hamburger buns, split and toasted

directions

1.In a large skillet cook meat, onion, and sweet pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Serve on toasted rolls.

from the test kitchenPizza Joes:

• Prepare as directed, except substitute one 14-ounce jar pizza sauce for the tomato sauce and water; omit chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Add 1/2 cup chopped pepperoni. Serve on toasted rolls with 6 ounces sliced mozzarella cheese.
• Per sandwich: 501 cal., 25 g total fat (10 g sat. fat; 1 g trans fat), 82 mg chol., 983 mg sodium, 38 g carbo., 2 g fiber, 30 g pro.
• Exchanges: 2.5 Starch, 3.5 Medium-Fat Meat, 1 Fat

Tex-Mex Joes:

• Prepare as directed, except add 1/2 cup fresh or frozen whole kernel corn and 1 tablespoon chopped chipotle chile in adobo sauce with tomato sauce. Serve on toasted rolls with 6 ounces sliced cheddar cheese.
• Per sandwich: 476 cal., 23 g total fat (11 g sat. fat; 1 g trans fat), 81 mg chol., 816 mg sodium, 38 g carbo., 3 g fiber, 28 g pro.
• Exchanges: 2.5 Starch, 3 Medium-Fat Meat, 1 Fat

Veggie Joes:

• Prepare as directed, except omit ground beef. Cook onion and sweet pepper in 1 tablespoon hot olive oil over medium heat until tender. Add 2 cups cooked brown rice; one 15- to 16-ounce can kidney beans, rinsed and drained; and 1/2 cup shredded carrot (1 medium) with the tomato sauce.
• Per sandwich: 338 cal., 6 g total fat (1 g sat. fat; 1 g trans fat), 0 mg chol., 705 mg sodium, 62 g carbo., 8 g fiber, 13 g pro.
• Exchanges: 4 Starch, 0.5 Fat

nutrition facts (Sloppy Joes)

• cal. (kcal) 349,
 
• Fat, total (g) 14,
 
• chol. (mg) 51,
 
• sat. fat (g) 5,
 
• carb. (g) 34,
• Monosaturated fat (g) 6,
 
• Polyunsaturated fat (g) 1,
 
• Trans fatty acid (g) 1,
• fiber (g) 2,
 
• sugar (g) 3,
 
• pro. (g) 20,
 
• vit. A (IU) 194,
 
• vit. C (mg) 11,
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 6,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 65,
 
• Cobalamin (Vit. B12) (µg) 2,
 
• sodium (mg) 628,
• Potassium (mg) 342,
 
• calcium (mg) 71,
 
• iron (mg) 4,
 
• Starch () 2,
 
• Medium-Fat Meat () 2,
 
• Fat () 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

French Dip

French Dip SandwichesOur Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.

Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

(Recipe from: Ourbestbites.com)