To Die For Crock Pot Roast
1 (4-5 lb.) Beef Roast, any kind
1 (1 1/4 oz.) Brown Gravy Mix, dry pkg.
1 (1 1/4 oz.) Italian Salad Dressing Mix, dry pkg.
1 (1 1/4 oz.) Ranch Dressing Mix, dry pkg.
1/2 C. Water
Mix Dry Ingredients together, sprinkle over roast. Pour water around roast. Cook on low, 7-9 hours.
CHICKEN CURRY WITH BUTTERNUT SQUASH
3 lbs. boneless, skinless chicken thighs or breasts
2 lbs. chopped butternut squash
2 medium onions, chopped
8 minced garlic cloves
1 oz. fresh ginger
2 TBSP curry powder
1 TSP ground coriander
1 TSP ground cumin
coarse salt to taste
2 cans coconut milk (use separately)
Mix together first nine ingredients and one can of coconut milk. Cook on low for 8 hours. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas. Garnish with chopped cashews and cilantro. Serve with rice or quinoa.