Slow Cooker French Dip

Slow Cooker French Dip

3-4 pounds sirloin tip roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French Onion Soup
1 (12 fluid oz) can or bottle beer (not light)
6 French Rolls
2 tbsp butter

Trim excess fat from the roast and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on low for 7 hours. Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.

Tips: You can also add garlic powder, onion powder, pepper and a dash worcestershire to the sauce for more flavor. After slicing meat, add it back to the sauce for a while to make it more flavorful and moist. You can also melt provolone or mozarella cheese on the rolls.

Ham and Cheese Rolls

15-18 Dinner Rolls (I use Sunbeam or Kern’s)
Thin sliced ham
Sliced Swiss Cheese

Slice Rolls and place 2 layers of ham and 2 layers of cheese on each roll.
Place in 9x13 baking dish sprayed with Pam.
Mix following together for sauce:
1 stick melted butter
½ tbsp. poppy seeds
½ tsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. onion flakes

Spoon sauce over tops of rolls. Cover with aluminum foil and bake at 350 degrees for 20-30 minutes. *** These are even better if prepared the night before and placed in refrigerator over night. And they warm over well in the microwave.

Turtle Pumpkin Pie

¼ cup plus 2 tbsp. caramel ice cream topping divided
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
½ cup plus 2 tbsp. planters pecan pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour ¼ cup caramel topping into crust, sprinkle with ½ cup pecans. Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in ½ cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Taco Soup (weight watchers)

1/2 package taco seasoning mix
2 cups water
1 large onion chopped
1 can hominy drained
1 can corn drained
1 can black beans drained
1 can kidney beans drained
1 can pinto beans drained
1 can stewed tomatos
1 can rotel tomatos or tomatos with green chilis
1 package ranch salad dressing mix, dry
1 lb ground turkey, lean ground beef or lean stew meat cooked and drained. (which ever meat you prefer.)

Saute onions with non fat cooking spray or olive oil. pour all ingredients in a pot and simmer for 30 minutes. Or you can do this in the crockpot. place all ingredients in the crock pot and cook on low form 4-6 hours. serves 12 1 cup servings. 2 points per cup. you can omit the meat for 1 point per cup.

So in realty you can eat 18 cups of taco soup and be within your point range.

Crock Pot Macaroni and Cheese

1 7 oz package of macaroni, cooked and drained
1 12 oz can evaporated milk
1 stick margarine melted
3 eggs beaten
3 cups grated cheese, either sharp or medium or half and half. your choice
salt and pepper to taste

Mix milk, eggs, melted margarine together add salt and pepper
Add drained macaroni and only 2 cups of cheese and stir well
pour into crockpot and sprinkle remaining cheese on top. cover and cook on low
for 3 hours. do not life the lid until ready to serve This is a very moist macaroni and cheese dish..

Herbed Turkey Breast

1 turkey breast
3 tablespoons lemon juice
2 tablespoons olive oil divided
2 garlic cloves minced
1 1/4 teaspoon salt
1 teaspoon grated lemon pool
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

loosen skin from turkey with fingers leaving skin attached along bottom edges. in a small bowl combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. spread under the turkey skin. combine remaining lemon juice and oil set aside. Place turkey on a a rack in a shallow roasting pan.

Bake uncovered at 350 degrees for 2 1/2 to 3 hours or until a meat thermometer reads 170 basting every 15 20 minutes with lemon mixture let stand 10 minutes discard skin before carving

Tangy Turkey Swiss Sandwhiches

3/4 chopped red onion
1 tablespoon dried thyme
1/2 cup mayonaise
1/4 cup coarse grain brown mustard
Bread
6 tablespoons butter softened
1 pound thinly sliced roast turkey
8 slices tomato
8 slices swiss cheese

in a small bowl stir together red onion, thyme, mayo, and musard
spread some misxture onto one side of each slice of bread. spread butter onto other side of the slices of bread
heat a large skillet over med. heat. place 4 slices of bread into the skillet with butter side down. On each slice of bread layer 1/4 of turkey then 2 slices of tomato and top with 2 slices of swiss cheese. place remaining slices of bread over the top with the butter side up. when the bottoms of the sandwiches are golden brown flip over and cook until golden on the other side.

I used this recipe but I dinner rolls and baked in the oven until golden brown or a little crispy.