1 whole chicken (3 to 3-1/2 pound)
1 lemon
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.

2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.

3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.

1 (3 pound) boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup water
1 cup tomato ketchup
1/4 cup beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; place in a 5 quart slow cooker. Sprinkle with salt and pepper.

In a small bowl, combine the water, ketchup, beef broth, gravy mix, mustard, Worcestershire sauce and garlic powder; blend well. Pour over meat; cover and cook on Low for 9 to 10 hours or until meat is tender.

In a small bowl, combine cornstarch and 1/4 cup water until smooth. Stir into slow cooker; cover and cook on High for 30 minutes or until gravy is thickened. Remove meat to serving platter; slice and serve with gravy. Makes 6-8 servings.

4-5 large potatoes, cut into eights
2 cups baby carrots, whole
2 celery ribs, sliced
1-( 10-3/4 oz) can cream of mushroom soup
1/4 cup milk
1 envelope onion soup mix
3 to 3 1/2 pound boneless beef chuck roast

1. Place potatoes and carrots in bottom of crock pot. In a small bowl, combine the mushroom soup and milk until smooth. Add onion soup mix and stir until blended. Pour 1/2 the soup mixture over the potatoes and carrots.

2. Place roast on top of vegetables and pour remaining 1/2 of soup mixture over the roast.Cover and cook on Low for 8-9 hours or until beef is fork-tender. Serves 6-8.