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 Dinner couldn’t be easier or more delicious than this zesty flavored roast and vegetables.
4 medium potatoes, cut into quarters
2 cups frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium plum tomato, diced
2-1/2 pounds boneless chuck pot roast
1/2 teaspoon black pepper
1 (10-3/4 ounce) can condensed tomato soup
1/2 cup water
1 tablespoon chopped garlic (fresh or from jar)
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Place the roast over vegetables; sprinkle with the pepper.
2. In a medium bowl, combine the soup, water, garlic, oregano, basil, parsley flakes and vinegar; pour over the roast and vegetables.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove the roast and let stand 10 minutes; thinly slice and arrange on a meat platter.
4. Arrange the vegetables around the roast on platter; serve with the juices. Makes 5 servings.
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 Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.
6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.
2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 This savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!
1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese
1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.
Emily
Emily's Favorite Recipes:
 I love to use my slow cooker during the hot days of summer. It allows me to serve my hubby a tasty hot meal without heating up the kitchen and making the air conditioning or me have to work harder. This is one of our favorite summertime recipes.
5 Italian sausage links (4 ounces each)
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 (8 ounce) can tomato sauce
pepper (to taste)
6 hoagie or submarine sandwich buns, split
1. Brown the sausage links in a large skillet over medium heat; cut into 1/2-inch slices. Place in a 3-quart slow cooker. Stir in the onion, green pepper, tomato sauce and pepper.
2. Cover and cook on Low for 7 to 8 hours or until the sausage is no longer pink and the vegetables are tender. Use a slotted spoon to serve on buns. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 Who says eating low-carb has to be boring? These delicious tender pork chops and hearty vegetables are brimming with taste tantalizing Italian flavor!
1/2 head cabbage, cut in wedges
1 medium onion, sliced
6 lean boneless pork chops
1 tablespoon dried Italian seasoning
2 cups no-sugar added spaghetti sauce
Grated Parmesan cheese, optional
1. Put the cabbage and onion in a 5-quart slow cooker; arrange the pork chops on top of the vegetables. Sprinkle Italian seasoning over the chops; pour the spaghetti sauce over all.
2. Cover the slow cooker and cook on Low for 6 hours. Serve with the sauce spooned over the chops and vegetables. Sprinkle with the Parmesan cheese, if desired.
Makes 6 servings each containing approximately 3 net carbs.
Emily
 The delicious robust flavor of pepperoni pizza in a convenient taste appealing casserole! I made this for dinner last night and my family loved it!!
8 ounces rotini or other spiral pasta, uncooked
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
2 (14 ounce each) jars pizza sauce
1 egg
1/2 cup milk
1/2 cup grated Parmesan cheese
1 (3.5 ounce) package sliced pepperoni
2 cups ( 16 ounces) shredded mozzarella cheese
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain and return to the skillet. Stir in the salt, pepper, garlic powder, Italian seasoning and pizza sauce; set aside.
2. In a medium bowl, combine the egg, milk and Parmesan cheese. Drain the pasta; toss with the egg mixture. Transfer pasta mixture to a greased 2-quart casserole. Top with the beef mixture, pepperoni and mozzarella cheese.
3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and cheese is melted. Makes 6 servings.
Emily
Everyone in my family loves these scrumptious little meatballs!
1 pound lean ground beef
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Crumble the ground beef into a large bowl. Add all the remaining ingredients except the oil; mix well. Wet hands; form meat into 24 balls.
In a large skillet, heat the oil until hot. Cook meat balls in the hot oil, turning often to brown on all sides, un til meat is no longer pink. Drain on paper towels. May be served with hot mustard for dipping, if desired. Makes 24 meat balls.
No need to worry about the carbohydrate count; you could eat the entire batch for just 3 net carbohydrates!
Emily
 Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!
8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown rice
1. In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.
2. Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.
3. Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.
Emily
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