Pot Roast, Asiago Crusted Chicken, Salsa Soup

Produce
vegetables that you like for Pot Roast
Parsley
Carrots or other vegetable side dish
Onion
Garlic
Red potatoes


Meat
1 large boneless pot roast or chuck roast
Boneless chicken breasts
1 lb. tender steak (hanger or filet)

Pantry
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 cup white wine
Panko bread crumbs
Flour
Olive Oil
Whole grain mustard
1 can Northern Beans
1 Jar salsa
Beef Broth


Dairy
Shredded Asiago Cheese (3/4 cup)
1 Egg
Heavy cream


Freezer
1 package frozen mixed vegetables

Pot Roast
1 large boneless pot roast or chuck roast
1 can cream of celery soup
1/2 pkg of dry french onion soup mix
1/2 can white winevegetables that you like

Put pot roast in a large baking dish. Sprinkle half pkg of onion soup mix, cream of celery soup and white wine over meat. Cover with foil and put a lid over foil. Put in 300 degree  oven for a long time. I put it in at about 11am to eat at 6pm.  Add whatever veggies (I use green pepper, onion, carrots, celery and red potatoes) you like to pan about 1 hour before you want to eat. Recover with foil.  It keeps the meat moist. I serve mine with egg noodles.


Asiago Chicken
3/4 cup shredded Asiago cheese
1/4 cup panko
1 TBS chopped fresh flat leaf parsley
1/2 cup flour
1 egg
2 TBS water
4 boneless skinless chicken breasts halves
1 1/2 tsp salt
1 1/2 tsp pepper
1/4 cup olive oil

Mix cheese, panko and parsley in a bowl. On a plate, pour flour. In a separate bowl, whisk egg and water together. Dip chicken in flour, then egg mix and then cheese/panko mix.

In a large, non-stick saute pan, heat olive oil.  When oil simmers, add the chicken and cook turning once, for about 4-5 minutes per side, until golden brown on the outside and no longer pink on the inside.

Serve with mashed potatoes, mustard glazed carrots and mustard pommery sauce.  I cut the chicken into strips before I cook them. My kids call them chicken fingers and love them.


Mustard Pommery Sauce
1 1/2 cups heavy cream
1/4 cup whole grain mustard
salt and pepper

Pour cream and mustard in a sauce pan. Bring to a boil and reduce heat. Simmer, stirring often until reduced by half. Takes about 15 minutes. The sauce should coat the back of a spoon. Season to taste.

Salsa Soup

1 pound of tender steak meat cut into bite sized pieces- I use hangar steak or filet

1 can Northern Beans

1 jar salsa - I use ChiChi’s Medium salsa

1 box of beef broth

1 pkg frozen mixed vegetables

1 small diced onion

1-2 cloves minced garlic

red potatoes

Brown onion in a little olive oil.  Add garlic. Once cooked, combine in beef broth, raw meat, salsa, beans and potatoes.  Cook until meat and potatoes are cooked.  Add vegetables and cook for 10 minutes longer. Serve with bread.  You can add fresh spinach to each bowl/cup when serving.  My kids like to add cheese and noodles to their cups.