ROAST BEEF SANDWICHES W/ French Dip

Prep time:  10 mins

Cook time:  8 hours

Total time:  8 hours 10 mins

Serves: 8

INGREDIENTS

• 1 medium yellow onion
• 1 (15 oz) can low-sodium beef broth
• ¼ cup low-sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp creole or dijon mustard
• 3 cloves garlic, roughly chopped
• 1 Tbsp fresh or dried Thyme
• 1Tbsp fresh Basil
• 1 Tbsp lemon zest
• 3 lb boneless chuck shoulder roast ("English" roast), trimmed
• Season with salt, pepper and a cajun spice
• french bread
• provolone cheese

DIRECTION

1. Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the 

    crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard,thyme, 

    basil and garlic.

2.Trim the meat of visible fat, season both sides of the roast and place on top of the onions.

3.Cook on low 7-8 hours. Remove roast to a cutting board and let stand for 1

    10 minutes. Slice thin against the grain and return meat to the crock pot to

    cook an additional few minutes, or up to 1 hour.

4. Toast the french bread until it gets a little crispy. Top the bottom half with meat, 

    onions, and a slice of cheese. Serve sandwiches with small bowls of jus for dipping.

   I made homemade french bread.

Bread out of the oven ready to be sliced.

Beef resting for 15 minutes

Shrimp Creole

2 lbs. medium shrimp
2 tbs.'s olive oil
1 onion, chopped
1 green bell pepper, chopped
1/2 red bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 bunch green onions, chopped, (including tops)
1/4 cup fresh parsley, chopped
1 tsp. dried thyme
2 16 oz. can canned diced tomatoes with onion and garlic
1 8 0z. can tomato sauce
1/4 cup red wine
2 tbs. lemon juice

2 tbs. soy sauce
2 tbs. Cajun seasoning
2 or 3 bay leaves
1 tbs. Worcestershire sauce

¼ cup half and half
Salt and Pepper to taste

add lemon juice and soy on shrimp and season with 1 tbs. Cajun seasoning. 

Heat olive oil in a large, heavy skillet, over medium heat. 

Add onions, bell pepper, celery, and garlic, and saute until tender. 

Add seasoned shrimp and saute for until shrimp start to turn pink. 

Add tomatoes, tomato sauce, red wine, and seasonings. 

Bring to a boil, reduce heat and cover, and simmer for 15 minutes. 

Stir in green onions , parsley, half and half and Worcestershire sauce, cover and cook for another 20 minutes.

                                        Calories    Fat (g)     Carb (g)  Protein (g)   Sodium (mg)

Recipe Totals                       1024.3    25.7        103.0           98.2              3737.3

Per Serving Totals                170.7     4.3          17.2            16.4               622.9

Chicken Sausage Saute

This is what Tami and the kids wanted last night for dinner. Looks like I will have this ready for dinner time.I'll add picture when completed.

Marinate chicken (an hour plus with your favorite marinade). I make my own mustard, Italian seasons and cajun spices and a few others items.
1 tbsp. olive oil 
1 cup chopped onion and green bell pepper 
1 lb andouille sausage, cut into 1/2-inch slices 
1 lb boneless, skinless, chicken breast halves, cut into 1/2-inch pieces
(1/2 lb. mushrooms, sliced can be added just before the wine)
1/2 cup red wine
2 (14.5 oz cans) diced tomatoes, undrained 
3 tsp. dried Cajun seasoning 
1/2 tsp. celery salt
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and sausage. Cook 5 minutes, stirring occasionally. Add chicken, sauté 5 minutes. Add red wine and cook 5 minutes.Stir in tomatoes, Cajun seasoning, and salt. Reduce heat to low, simmer for 6 minutes. I like to cook until sauce is cooked down.
Serve over pasta.

Data without pasta

                                    Calories       Fat (g)          Carbs (g)       Protein (g)       Sodium (mg)

Recipe Totals                 1022.9        54.8              45.1              76.9              1639.8

Per Serving Totals           170.5          9.1                 7.5              12.8                273.3

Slow Cooking Red Beans & Rice

1 lb. package red kidney beans
6 cups water
2 links smoked sausage, sliced and cut in half
1 cup, cubed ham
1 cup, each, chopped onion and bell pepper
2 stalks celery, sliced thin
2 tsp.'s minced garlic
1 tsp. thyme
1 tbs. or more Cajun seasoning
salt to taste
2 bay leaves
1 tbs. Worcestershire sauce

Hot sauce
3 cups hot cooked rice

Combine the first 12 ingredients in large pot on med/low on the stove. Cook for 5 hours on high or for 8 hours on low. Discard bay leaves and mash some of the beans and add green onions and Tabasco, and cook for 30 more minutes. Add a little water, if necessary. Serve over hot cooked rice 

Data without rice

                                      Calories      Fat (g)          Carb (g)       Protein (g)         Sodium (mg)

Recipe Totals                 3635.0           60.7              480.9           300.5            26554.4

Per Serving Totals           605.8           10.1                80.2              50.1              4425.7

Seafood Stuffed Bell Peppers

8 medium bell peppers
1/2 stick butter
1 lb. lump crab meat
1 lb. small shrimp, peeled and deveined
1 lb. peeled crawfish tails
2 cloves garlic, finely minced
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
Cajun seasoning a few shakes
Tabasco
Salt and pepper to taste
3 cups cooked rice
1 1/2 cups Italian breadcrumbs
1 cup shredded cheddar cheese

Cut tops off bell peppers and wash and remove seeds. Par boil in large pot of salty water for 10 minutes. Drain and set aside. In large skillet, saute crawfish, shrimp, and the trinity in butter for 10 minutes. Add crabmeat, seasonings, salt and Tabasco and cook for 5 more minutes. Remove from heat and add rice, breadcrumbs and cheese and mix thoroughly. Stuff peppers and top with cheese and place in a shallow baking dish. Add 1 cup of water to bottom of the shallow baking dish and bake @ 350 degrees for 30 to 35 minutes. If you don't have crawfish, they are just as good with shrimp and crab.
I only made 6 and put the left over mix in the freezer.  Going to use for a couple of cabbage rolls one night.