Best Ever Roast

1 beef chuck shoulder roast
1 can condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
4-5 med potatoes, quartered
4 c baby carrots

Place roast in crockpot. Combine mushroom soup and onion soup mix in medium bowl. Pour over roast. Cover and cook on Low 4 hours.Add potatoes and carrots. Cover, cook on low 2 hours.

Classic French Onion Soup

1/4 c butter
3 large yellow onions, sliced
1 c dry white wine
3 cans beef or chicken broth
1 tsp worchestershire sauce
1/2 tsp salt
1/2 tsp dried thyme leaves
4 slices french bread, toasted
1 c shredded swiss cheese

Melt butter in skillet over medium.Add onions and cook 15 mins or until soft and light brown. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in crockpot. Cover and cook on low 4-41/2 hrs. Ladle soup in to bowls, top with bread and swiss cheese.

Trtellini with Tomato Cream Sauce

1 pkg frozen cheese tortellini
1 samll onion, chopped
2 tbsp olive oil
3 garlic cloves, minced
2 can diced tomatoes, undrained
1 pkg frozen chopped spinach, thawed and squeeze dry
1 1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 c heavy whipping cream
1/2 c grated parm cheese (addtl if you want as well)

Cook tortellini according to package directions. Meanwhile in large skillet saute onion in oil until tender. Add garlic, cook 1 min longer. Ad tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat unil liquid is absorbed, about 3 mins. Stir in cream and cheese. Bring to a boil, reduce heat and simmer uncovered for 8-10 mins until thickened. Drain tortellini and toss with sauce. Sprinkle with addtl cheese.

Chicken & Vegetable with Mustard-Herb Sauce

4 medium Red Potatoes, quartered
3 medium parsnips, cut into 1 in pieces
2 med leeks (white only), thinly sliced
3/4 c fresh baby carrots
4 chicken leg quarters, skin removed
1 can cream of chicken soup with herbs, undiluted
2 tbsp minced fresh parsley
1 tbsp snipped fresh dill or 1 tsp dill weed
1 tbsp dijon mustard

In 6 qt slow cooker place the potatoes, parsnips, leeks, carrots and chicken. Pour soup over top. Cover and cook on low 6-8 hrs. Remove chicken and veggies, cover and keep warm. Stir the parsley, dill and mustard into cooking juices, serve with chicken and veggies.

Au Gratin Chicken Chowder

6 bacon strips, diced
1 small onion, chopped
1 pkg au gratin potatoes
2 c hot water
1 1/2 c milk
1 1/4 c chicken broth
1 can whole kernel corn, drained
1 bay leaf
3 c cubed cooked chicken
2/3 c evaporated milk

In large saucepan, cook bacon over medium heat until crisp. Romve to paper towels with slootted spoon, drain, reserving 2 tbsp drippings. Saute onion in drippings until tender. Add teh potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 mins or until potatoes are tender, stirring occasionally. Reduce heat. Stir in the chicken, evaporated milk, bacon; heat through. Discard bayleaf.

Hearty Mac & Cheese

1 pkg mac & cheese mix
1 lb ground beef
3 tbsp chopped onion
2 tbsp chopped green pepper
1 can tomato soup, undiluted
2 tbsp water
2 tbsp ketchup
2 tsp mustard
1 tsp seasoned salt
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 c frozencorn thawed
1 c shredded cheddar cheese
1/4 c butter cubed
1/4 c milk

Cook macaroni according to package directions, set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until no longer pink and veggies are tender, drain. Add soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat, uncovered for 4 mins. Drain macaroni, add to the beef mixture. Stir in the corn, cheese and contents of cheese packet, butter and milk. Cook over medium heat until heated through.

Queso Dip

1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.