My Mom’s Classic Pot Roast Recipe

My mom’s classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal. From onsuttonplace.com.

My Mom’s Classic Pot Roast Recipe


Ingredients:

3 lb. beef chuck roast
salt and pepper (if tolerated)
olive oil
water
1.5 lbs. baby red potatoes
1 lb. baby carrots
1 onion quartered (optional) if tolerated


Directions:

1. Preheat oven to 300 degrees F.

2. In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.

3. Lay the chuck roast in the pan.

4. Salt and pepper the top.

5. Let it brown for about 3 min. and then turn.

6. Salt and pepper the other side.

7. Cook again for 3 min.

8. Add enough water so only about 1/2 inch of the roast is showing.

9. Do not cover the roast with water.

10. Cover pan and cook in oven for 90 min.

11. Clean the potatoes. Set aside.

12. At the 2 hour mark, remove the pan from the oven.

13. Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.

14. Cover and return the pan to the oven.

15. Cook for 90 minutes more.

16. Remove from oven and serve.



NOTES & TIPS:

• A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.

• Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.

• For a richer flavor, substitute red wine (if tolerated) or beef broth (without problem ingredients) for some of the water.

• Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.

• Sprinkle some Worcestershire sauce (if tolerated or use Coconut Aminos) on the meat after the water is added.

• You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat.

• The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.

• To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.

Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST. From damndelicious.net.

Slow Cooker Corn Chowder
Yield: 8 (10 cups)


Ingredients:

4 slices bacon, diced (without problem ingredients), for garnish
6 ears yellow corn, kernels removed (about 5-6 cups), if fresh corn on the cob is not readily available, frozen corn kernels will work just fine
1 russet potato, peeled and diced
2 slices bacon (without problem ingredients)
1 onion, diced (if tolerated)
3 cloves garlic, minced
4 sprigs fresh thyme
6 cups chicken stock (without problem ingredients)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 cup heavy cream
2 tablespoons chopped fresh chives (if tolerated), for garnish


Directions:

1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside to use as garnish.

2. Place corn, potato, raw bacon slices (to flavor the chowder), onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

Glazed Carrots

Tender, tasty, and ready in a flash, sweet glazed carrots are a four-ingredient side dish that’s always a crowd-pleaser. From lilluna.com.

Glazed Carrots


Ingredients:

1 (16-ounce) bag baby carrots
½ cup water
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
salt and pepper, to taste (if tolerated)


Directions:

1. Combine carrots, water, butter, and brown sugar in a pan over medium-high heat and bring to a boil.

2. Cover and reduce the heat to cook on low for approximately 6 minutes.

3. Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.

4. Remove from the heat and sprinkle with salt and pepper.



Notes

Variation: For some extra flavor and texture, add ⅓ cup chopped, toasted walnuts or almonds after simmering for the first 6 minutes.

Oven Directions: Place baby carrots in a buttered casserole dish and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle on melted butter. Cover and bake at 350 degrees F for 1 hour.

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas. From damndelicious.net.

Jiffy Corn Casserole Recipe


Ingredients:

1 box Jiffy Corn Muffin Mix (8.5 oz.) (check for problem ingredients)
1/2 cup melted butter
8 oz. sour cream (if tolerated)
1 15.25 oz. can of regular kernel corn (drained)
1 15.25 oz. can of creamed corn
2 large eggs


Directions:

1. Preheat oven to 350 degrees F.

2. Put the eggs in a large mixing bowl and whip slightly with a fork.

3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.

4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.

5. Pour into buttered 8×8 inch casserole dish.

6. Bake for 45 minutes, uncovered.

7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)



NOTES:

This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.



SUBSTITUTES:

The sour cream can be replaced with Greek yogurt (if tolerated and without problem ingredients). It will have a stronger taste, but it will give you the same texture along with some extra protein.

Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.

You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.



GLUTEN-FREE CORN CASSEROLE:

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur. Be sure to check for problem ingredients.

Low Acid, Veggie Pizza

Author Julie Beyer RDN, author of Confident Choices: A Cookbook for IC and OAB, shares three recipes to help you perfect a perfect, low acid pizza with all the flavor and non of the acid burn! Enjoy! From icdietproject.com.

My Way Pizza (Serves 4)


Ingredients:

1 cup chopped vegetables (broccoli florets, cauliflower florets, zucchini slices, shredded carrots, sliced mushrooms, sweet bell pepper slices)
Olive oil, salt, pepper (as tolerated)
Pizza dough (recipe below) or two medium pre-baked pizza crust (like Boboli without problem ingredients)
½ cup Alfredo sauce or pesto sauce (both recipes below)
1 cup shredded mozzarella cheese
½ cup Parmesan cheese (if tolerated)


Directions:

Heat oven to 400°F. Spread chopped vegetables on cookie sheet lined with parchment. Drizzle olive oil, salt, and pepper (as tolerated) over vegetables. Place vegetables in hot oven for 5 to 7 minutes until very slightly browned. Remove from oven and set aside.

Divide pizza dough and placing on a pizza stone or large cookie sheet, spread into two, 10 inch circles. (Or place pre-baked pizza crusts on stone/pan.) Top each pizza with sauce, cheese, and vegetables. Bake for 10 minutes at 400°F or until cheese begins to turn golden. Remove from oven and let rest 5 minutes. Serve.



Basic Pizza Dough

Ingredients:

1 c. warm water
1 package active dry yeast
2-1/2 c. all-purpose flour
2 T. olive oil
1/2 t. salt


Directions:

Combine water and yeast in a large bowl. Add 1-1/2 c. flour and mix well. Add oil, salt and remaining flour. With clean hands, work the ingredients together until stiff dough forms. (Add last cup gradually—you may not need all of it.)

Knead dough on floured pastry cloth or board for 5 minutes or until shiny and elastic. Place dough into large mixing bowl that has been coated with olive oil; turn dough to coat it and cover with kitchen towel. Let dough rest for one hour in warm place until doubled in size.

Remove dough to lightly floured surface and split into two balls. Cover and let rest again for another 15 minutes. Dough can now be shaped into pizza crust. Follow directions above to make pizza.



No Cheese Pesto Sauce for Pasta or Pizza

Ingredients:

3 c. fresh basil leaves
1 c. fresh parsley sprig
4 garlic cloves, crushed
4 T. olive oil
3 T. toasted pine nuts (if tolerated)
Pepper, if tolerated, to taste


Directions:

Use food processor to chop basil and parsley. Add garlic and olive oil; process another 20 seconds. Add pine nuts and finish processing. Use as topping for pasta or baked potatoes, or as a garnish for chicken.



No Cheese “Alfredo” Sauce for Pasta or Pizza

Ingredients:

1/4 c. olive oil
2 T. flour
2 cans evaporated skim milk
1 t. minced garlic
1 t. minced onion (if tolerated)
3 T. fresh basil, finally chopped
1/2 t. salt
Pepper, if tolerated, to taste


Directions:

Heat oil in saucepan over medium heat. Add flour, whisking until smooth. Add remaining ingredients, whisking until sauce has thickened. Use as a topping for pasta or baked potatoes, or as a garnish for chicken.

Slow Cooker Loaded Potato Soup

Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it! From damndelicious.net.

Slow Cooker Loaded Potato Soup


Ingredients:

4 slices bacon, diced (without problem ingredients)
2 pounds russet potatoes, peeled and chopped
3 cups chicken stock (without problem ingredients)
½ onion, chopped (if tolerated)
3 cloves garlic, minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 cup shredded cheddar cheese
⅔ cup sour cream
½ cup heavy cream
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

2. Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.

4. Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.

5. Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.

6. Serve immediately after garnishing.

Bacon Wrapped Chicken Bombs

This recipe is magical. The first thing you see is crisp bacon wrapped around chicken, but cut it open and it reveals a cheesy interior! It’s a trick, where you serve something amazing looking that only gets better as you dive into it. The half chicken breasts are stuffed with cream cheese, ricotta, and spinach. Then they are held closed with a bacon wrapping and pan seared before getting finished off in the oven. From ruled.me.

Bacon Wrapped Chicken Bombs
6 servings


Ingredients:

2 pounds chicken breast
10 ounces frozen spinach
4 ounces cream cheese softened ½ cup full-fat ricotta
Salt and pepper to taste (if tolerated)
12 slices bacon (without problem ingredients)


Directions:

1. Thaw the spinach out and wring as much water out of it as possible. Preheat your oven to 375°F.

2. Mix the spinach with the cream cheese and full fat ricotta. Season with salt and pepper to taste.

3. Cut the chicken breasts in half as shown. You want them to still be thick enough to cut pouches into.

4. Carefully cut pockets into one of the ends of each piece of chicken. If you accidentally cut through all the way a little filling might squeeze out, but it's not a big deal. Bacon can fix everything. Stuff the pockets with the cheese filling.

5. Tightly wrap two slices of bacon around each piece of chicken. Try and seal up the open end and any holes where filling might seep out. However, don't wrap it so tight that the chicken folds in on itself or you might have difficulty cooking it through.

6. Pan sear the bacon wrapped chicken in a hot skillet. You don't have to brown all the sides equally, because they will be finished off in the oven.

7. Set the pieces of chicken into an oven safe dish while you finish the others.

8. Bake for 35-45 minutes until the bacon is well crisped and the chicken is cooked all the way through. The chicken is done when it reaches 165°F.