Week of March 3rd

[NEW!] SLOW COOKER POT ROAST TO DIE FOR 
We found this recipe floating around The Facebook, we tweaked it quite a bit, and holy moly is it GOOD.

SAUCE

4 cups of water + tomato paste

Add 2 packs of each:

Ranch dressing mix

Brown gravy mix

Italian dressing mix

Stir into the water until smooth

Put the beef roast (your preference) into the cooker and add the sauce

Set for 8 hours

Chop up celery, onion, carrots, and potatoes, just enough to compliment.

Add the veggies in after 4 hours.

Roast is ready when it’s starting to fall apart and your house smells so good you can’t possibly wait another second. 

CHICKEN POZOLE

Ingredients:

1 tablespoon olive oil
1 onion thinly sliced
2 carrots, chopped (unless they’re skinny then use 3)
2 stalks celery, chopped
4 cups chicken stock
1 28 ounce can diced tomatoes
1 dried ancho chile thinly sliced - or - chipotles in adobo sauce (as much or as little as you like)
2 cups shredded chicken (I made my own, but you can use a rotisserie from the store)
15 ounce can hominy rinsed
Lime wedges
Minced cilantro
Red pepper flakes

Heat oil in large saucepan over medium heat.  Add onion, carrots, celery, salt and pepper and cook until soft.  Add stock, tomatoes and chile – bring to a boil.  Stir in chicken, red pepper flakes and hominy and cook until heated through.  Add salt and pepper as needed.  Top with cilantro and squeeze in some lime juice.  Add more red pepper flakes if you like it hot-hot-hot!  ENJOY!


Mary's Potato Soup
My neighbor Mary brought me this soup when I wasn't feeling so hot and then kindly gave me the recipe - it's supposedly a Weight Watchers recommended recipe but it tastes SO indulgent.  And it's only THREE INGREDIENTS:

1 28 ounce bag of Potatoes O'Brien
1 Package of Country Gravy Mix
2 cans of chicken broth

Mix it all together until cooked through.  Shredded cheese and bacon on top is divine as well, but probably not as Weight Watchers friendly, haha!