Author: Linda Wilson
Today’s busy families require all the help they can get to have sit-down family meals. Here is a menu to help you out. This meal starts with an easy crockpot Yankee pot roast. Add Strawberry-Pretzel salad which serves as both a salad and dessert. And the best part is that it can be made ahead and kept in the refrigerator until serving time. This is a simple meal but is much better for your family than fast food.
YANKEE POT ROAST
2 1/2 – 3 lbs beef chuck roast
1 lb med baking potatoes, scrubbed, quartered
2 large carrots, cut into inch-size pieces
1 medium onion, quartered
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup reduced-sodium beef broth
Trim excess fat from beef and discard. Cut into serving size pieces; sprinkle with salt and pepper. Combine vegetables and spices in slow cooker. Place beef pieces over vegetables. Pour the broth over beef. Cover and cook on low 8 to 9 hours or until beef is fork tender. Discard bay leaves before serving.
Note: 1 large parsnip, cut into bite size pieces may be added for more flavor.
Serves six. Per serving with parsnip: 494 calories, 48 g protein, 35 g carbs
2 cups coarsely ground unsalted pretzels
1/4 cup Splenda Brown Sugar Blend
1/2 cup melted butter
8 oz cream cheese
3/4 cup Splenda
1 small tub sugar-free whipped topping
2 small boxes sugar-free strawberry gelatin
2 cups hot water
2 pkgs (10-oz each) sugar-free frozen strawberries
Preheat oven to 350 degrees.
Mix pretzels, brown sugar blend, and butter; press into the bottom of a 9 x 13-inch pan. Bake 8 minutes. Allow crust to cool.
Blend cream cheese with Splenda; beat. Fold whipped topping into cream cheese mixture; spread over crust. Dissolve gelatin in hot water; add frozen berries. When gelatin begins to thicken, pour over the cream cheese mixture. Refrigerate until serving time.
Note: Graham crackers may be substituted for the pretzels.
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