I'm going to start off posting recipes I've tried in the past to get a good stash going so initially I won't be putting pictures up with each recipe. As I make recipes that I'm going to post about I'll try to take pictures to add to each new post, and I'll try to go back and edit old ones when I repeat recipes at home.
This pot roast is taken from kraft foods website and adapted some to make it lighter. It is a one pot meal and enough to feed your entire family and then some.
Sodium: 600 mg
Prep: 20 minutes Cook Time: 2 hours 40 minutes
Prarie Land Pot Roast
1 boneless beef shoulder pot roast (2lb)
1/2 tsp. salt
1/4 tsp. pepper
1 bottle (8 oz) of Fat Free Kraft Catalina dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces
1. Season both sides of roast with salt and pepper. Brown meat in large heavy pot on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
2. Add remaining dressing, potatoes, carrots and enough water to come three-fourths of the way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
3. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy.