How to Make Easy Meals

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Ingredients:

1 (3 pound) pot roast
2 (10.75 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
2 (16 ounce) bottles cola

Instructions:

Place the roast in the bottom of the slow cooker.  Place the mushroom soup in a large bowl.  Sprinkle in the dry soup mix.  Pour the cola into the bowl and stir with a rubber spatula until all the ingredients are incorporated together.  Pour the soda pop mixture over the roast.  Cover the slow cooker and set the cooker to the high setting. Cook 6 hours or until the meat is fork tender.

Ingredients:

30 fresh mushrooms, with stems removed
1 cup almonds, slivered
1/2 pound of bacon, cooked crisp and crumbled
1 (8 ounce) package Cheddar cheese, shredded
6 green onions, chopped fine
2 C mayonnaise

Instructions:

Place the almonds in a large mixing bowl.  Add the bacon and cheese.  Stir in the green onions.  Fold in the mayonnaise and stir to incorporate all the ingredients together.  Heat the broiler.  Stuff the mushrooms with the mayonnaise mixture.  Spray a shallow baking dish with a non stick cooking spray.  Place the mushrooms in the baking dish.  Broil 10 minutes 4 inches from the heat.

Ingredients:

1 egg
1/2 cups soft bread crumbs
2 Tbsp Parmesan cheese
1 Tbsp onion, chopped fine
1 Tbsp fresh parsley, snipped
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 pound lean ground beef
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can no salt stewed tomatoes, do not drain
1 (14 ounce) can beef broth
1 (9 ounce) package frozen Italian green beans
1 cup fresh mushrooms, sliced
1 1/2 tsp. Italian seasoning
2 cups water

Instructions:

Break the egg into a large mixing bowl and beat slightly.  Add the bread crumbs, cheese and onion to the egg.  Stir slightly to combine.  Sprinkle in the parsley, garlic powder and cayenne pepper being sure to mix well to incorporate.  Place the ground beef into the bowl and mix with your hands until all the ingredients are incorporated throughout the beef.  Roll the meat mixture into meatballs.  Place the oven temperature on 375 degrees and allow the oven to heat up.  Spray a 2 quart casserole dish with a non stick cooking spray.  Place the meatballs into the prepared dish.  Place in the oven for 18 minutes or until the meat is browned completely through.  Drain the fat off completely and set aside.  Place the garbanzo beans in a large saucepan.  Add the tomatoes, beef broth, green beans, mushrooms and sprinkle all with the Italian seasoning.  Pour in the 2 cups of water.  Place the saucepan over medium high heat and bring the water to a steady boil.  Reduce the heat to low, cover and continue cooking 12 minutes.  Add the meatballs to the sauce pan and cook an addition 8 minutes or until the meatballs are heated through.

Ingredients:

4 quarts water
1 1/2 cups sugar
6 cinnamon sticks
8 cups cranberry juice
4 cups orange juice
1/3 cup lemon juice

Instructions:

Place the water in a Dutch oven over high heat.  Stir in the sugar and add the cinnamon sticks.  Bring the mixture to a full steady boil. Reduce heat to low and continue cooking 20 minutes.  Remove the cinnamon sticks with a slotted spoon and do not reuse.  Pour in all 3 juices.  Stir well to combine the ingredients together.  Continue cooking 10 minutes.  Serve warm with a cinnamon stick for garnish.

Ingredients:

2 cups carrots, sliced thick
1 cup onion, diced
1/2 cup celery, diced
1 tsp. salt
1 tsp. sugar
1 stick butter
3 Tbsp flour
2 cups milk
1/2 pound processed cheese, cubed
1 cup buttered bread crumbs

Instructions:

Place a scant amount of water in the bottom of a large saucepan.  Place the saucepan over high heat.  Add the carrots, onions, celery, salt and sugar and mix together well.  Bring water to a steady boil.  Continue boiling 6 minutes or just until the carrots begin to tender.  Drain well in a colander.  Place the stick of butter into a saucepan over medium heat and allow the butter to completely melt.  Stir in the flour and continue stirring until the flour and butter begin to bubble.  Pour in the milk and stir to combine.  Carefully fold in the cheese cubes.  Continue cooking over low heat, stirring continuously until the cheese has completely melted and the mixture is smooth.  Turn the oven temperatur to 375 degrees and allow the oven to heat.  Spray the sides and bottom of a large baking dish with a non stick cooking spray.  Place the vegetables into the prepared baking dish.  Pour the cheese sauce over the vegetables.  Sprinkle the entire top with the bread crumbs.  Bake 30 minutes or until the center begins to bubble.

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