Marvelous Recipes

Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!

2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water

1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.

3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.

4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.

Emily

The perfect vegetable recipe to compliment your favorite meat main dish.

1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots

1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.

2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.

3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.

Nothing says comfort better than a delicious beef pot pie hot from the oven. You will be amazed at how easy this recipe is to make!

1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounces) package frozen mixed vegetables, thawed*
1-1/2 cups diced cooked beef**
1 (10-3/4 ounces) can cream of mushroom soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed

1. Heat the oven to 400 degrees F. Let pie crust stand at room temperature for 15 minutes for easy handling.

2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.

3. In a medium bowl, combine the soup, water, Worcestershire sauce and thyme; pour over the beef mixture.

4. Gently place the pie crust over the beef mixture. Crimp or roll the edges to seal to the dish. With a sharp knife, cut slits in the crust.

5. Bake for 35 minutes or until hot and the crust is golden brown. Makes 4 servings.

* You may quickly thaw the vegetables by microwaving them on High for 3 minutes.

** Left-over roast beef is perfect for this recipe.

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.

My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily

This is the perfect recipe for using those wonderful vegetables from your backyard garden or purchased from your local farmer’s market!

2 cups uncooked mafalda noodles
3 tablespoons olive oil
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 medium green bell pepper, chopped
1 medium zucchini or summer squash, quartered lengthwise and sliced
2 cloves garlic, chopped
2 (15 ounce each) cans red kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes with Italian herbs, undrained
1/2 cup finely shredded Parmesan cheese
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup refrigerated basil pesto

1. Heat the oven to 350 degrees F. Cook and drain the noodles as directed on the package using the minimum cook time.

2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until the carrots are just tender. Uncover and stir in the zucchini and garlic; cook and stir 1 minute longer.

3. Place the noodles in an ungreased 2-1/2-quart casserole. Stir in the carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover and bake for 40 to 50 minutes or until hot in the center. Top each serving with the remaining cheese. Makes 6 servings.

Emily

This recipe turned out great! The chicken and vegetables were very tender and had a wonderful flavor and it was so easy-to-make! I definitely will be making this often!

1 medium onion, chopped
1/2 medium green bell pepper, cut into strips
1 (13 ounce) can artichoke hearts
2 pounds boneless, skinless chicken breasts, cut into strips
Salt (to taste)
Pepper (to taste)
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 cup red cooking wine
4 tablespoons soy sauce

1. Place onion, green bell pepper and artichoke hearts in bottom of slow cooker.
2. Place chicken strips on top of vegetables; sprinkle with the salt, pepper, garlic powder and thyme.
3. Stir together the cooking wine and soy sauce, pour over the chicken strips.
4. Cover the slow cooker and cook on Low for 5 to 6 hours or until the chicken and vegetables are tender. Makes 6 servings.

Emily

You will love how simple and easy this delicious chicken dinner from Campbell’s is. Try it for dinner tonight and enjoy all the compliments you will receive!

1 can (10-3/4 ounces) condensed cream of mushroom soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed, divided
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
4 bone-in chicken breasts
1/2 teaspoon paprika

1. Stir the soup, water, 1 teaspoon of the oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400 degrees F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving. Makes: 4 servings.

Emily