Next, I made a recipe that we've had at Eric and Tara's once or twice. Dilled Roast Beef = delicious! Matty even loved it (sometimes he's a little picky) and told me I have to make it again sometime soon. You could tell he loved it, because there were only three small slices of it left when Shawn and I got home from pre-marital counseling. I can now use a Crock-Pot!!!! So, I'm hoping I get one at one of my showers *cough, cough* along with the Fix It and Forget It cookbook *cough, cough *.... To go along with the roast beef, I made dinner rolls. Usually you would have to let them rise once you use the yeast, but not with this recipe that I found. I was sooo excited about them.
Dilled Pot Roast (Fix-It and Forget-It Cookbook)
3 - 3 1/2 lb. beef pot roast
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried dillweed, divided
1/4 cup water
1 tbsp. vinegar
3 tbsp. flour
1/2 cup water
1 cup sour cream
1. Sprinkle both sides of meat with salt, pepper, and 1 tsp. dill. Place in slow cooker. Add water and vinegar.
2. Cover. Cook on Low 7-9 hours, or until tender. Remove meat from pot. Turn to High.
3. Dissolve flour in water. Stir into meat drippings. Stir in additional 1 tsp. dill. Cook on High 5 minutes. Stir in sour cream. Cook on High another 5 minutes.
4. Slice meat and serve with sour cream sauce over top.
* Makes 6 Servings *
The last recipe is going to be one of my favorites to make - Tex-Mex Calzones. I found the recipe on one of the blogs I read (Dine & Dish), but it's actually from Cooking Light. They were super easy and tasted amazing! I added a LOT of hot sauce to the recipe, of course. That's how we work here in the Bauer household.
Tex-Mex Calzones (Cooking Light)
8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 packet of chili seasoning
2 garlic cloves, minced1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
Salt to taste
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture.
Bake at 425° for 12 minutes or until browned. Serve with sour cream.