Apple and Maple Cupcakes

I was recently browsing for a new dessert recipe and came upon this refreshing recipe at Cupcake Frenzy. Just a few things need to be picked up from the grocery store and I will be trying out this new fall recipe. Add a cup of coffee and it's a perfect snack.

Dagmar on her blog added mini Torturros which makes the cupcakes even more fabulous. Take a look at her rendition of this recipe here.

The frosting is extremely sweet so you might want to try the cupcakes with and without the frosting.

Apple and Maple Cupcakes

Cupcake Ingredients:

4 1/2 tablespoons butter, softened

1 cup self raising flour

1 teaspoon cinnamon

1/2 cup firmly packed brown sugar

1/4 cup maple-flavoured syrup

2 eggs

2/3 cup coarsely chopped pecans

1/2 cup coarsely grated apple


Preheat oven to 360 degrees. Beat butter, flour, cinnamon, sugar, syrup and eggs with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture changes to a paler color. Stir in pecans and apple. Fill cupcake cases 2/3 full with batter. Bake for about 15-20 minutes, or until golden. Cool on wire racks, then spread with maple frosting. Makes approximately 30 mini cupcakes.

Maple Frosting

6 1/2 tablespoons butter, softened

1 cup icing sugar

2-3 teaspoons maple-flavored syrup

Beat butter, sifted icing sugar and maple syrup until light and fluffy.

Turkey and Apple Salad

Many salads can be the main course, if desired. Having turkey, instead of chicken can give you some variety with your meals. It’s a perfect choice for something different on your dining table. Its versatility allows a choice for lunch, dinner, or a tasty side dish. Leftover Turkey from Thanksgiving would be an excellent choice also.

Ingredients:
3 cups chopped turkey breast
6 cups chopped lettuce
5 medium size apples
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
1 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise (low fat mayonnaise optional)
Salt
Pepper
In a large frying pan cook turkey after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into turkey until liquid is gone. Turn off heat and allow turkey to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.

Rinse and drain grapes and cut each grape in half. (Cutting the grapes isn't a neccesity, but adds to that "perfect bite" of salad. You can also cut in thirds if you prefer.
In medium sized salad bowl, add turkey, apples, grapes, lettuce, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time, by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully for burning. Once cooled, add coconut to your salad mixture.

Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Salt and pepper to taste. This recipe serves 6-8 people.

Cranberry Apple Muffins

After trying these muffins you won’t believe they are low in fat.

This is a sweet treat on a crisp morning.

Here is what you will need:

1 cup whole wheat flour

2 tsp. baking powder

2 lg. eggs

1/2 tsp. baking soda

1/2 cup buttermilk

3/4 cup orange concentrate

1 1/2 tsp. vanilla

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 pinch salt

1 cup apples, peeled and chopped finely

1/2 cup cranberries, rinsed

Preheat oven to 425 degrees. Combine eggs, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture and fruit to dry ingredients; blend until mixture is moistened. Spray non-stick-cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow cooling. This recipe serves 12 muffins.

For a healthy gift idea pick out some Gift Boxes at The Fruit Company

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Low Fat Hamburger

Hamburgers originated in the 1800's. The exact person who invented them is not known but one thing we do know, we love hamburgers. It's hard to imagine not being able to have them. The secret is keeping them low fat. Making low fat hamburgers at home will keep us proactive in our health choices. Here are two variations that are both tasty and low in fat.

Low Fat Hamburgers

One pound lean ground chuck. The leaner the meat,the less fat content You can also mix a half pound ground chuck with a half pound of ground turkey for less fat intake.
One egg white
1/2 cup croutons.
1/4 cup Worcestershire or A-1 sauce
Seasoning Salt
1/2 cup onion (optional)

In large bowl put ground chuck or half ground chuck and half ground turkey. Add crushed croutons, sauce preference, egg white and 2-3 shakes of Seasoning Salt. The onion will help add juiciness to your burger. If you don't care for onions, you can add chopped mushrooms or green pepper for additional flavor. Mix ingredients well and put into patties. Lean beef can be dry. One pound of meat will make about 4-5 patties depending on the size you like. Grilling will drain more fat from the burgers and give them that delectable smoky flavor, but you can also bake these. When baking put metal screen in pan first, then burgers on top. Preheat oven to 375 degrees. It is important to have an internal temperature of 160 degrees for burgers. After approximately 30 minutes, check your burgers. If not done, manage time accordingly. You now have juicy, and delicious low fat burgers. Serve with your favorite side dish and beverage and enjoy!

The lowest fat burger is one without the meat. Many vegetarian burgers are made like the one below.

Vegetarian Burger

3 leafs Romaine lettuce
1/2-cup alfalfa sprouts
One slice tomato
One slice Low Fat American Cheese (Optional)
4 -5 slices cucumber
2 slices whole wheat bread or a whole wheat bun
One tablespoon low fat mayonnaise
Salt and Pepper

On your bread or bun, put romaine lettuce, alfalfa sprouts, tomato and then cucumber slices. On top of bun put your mayonnaise. Add salt and pepper to taste.


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http://whatscookingamerica.net/History/HamburgerH istory.htm

Call For Your Favorite Soup Recipe

What is your favorite soup? With the cold weather upon us what is the first soup you make? Chili? Autumn vegetable? Chicken and Slipjacks? Send your favorite recipe for soup to The Cooking Spoon's email address and each Friday I will pick one and post it with your name and reason why you choose your soup of choice.

For me, Autumn soup is my favorite. You can find the recipe here.

When I was young my dad would make this soup for me for me birthday. It brings fond memories of my childhood.

Share your memories and your favorite soup.



You are eligible to receive a Free* $500 Olive Garden Gift Card!

Fast and Simple Stuffed Pork Chops

If you are on the go, this is a fast recipe for supper that tastes so good it seems like it should have taken hours. Both filling and taste bud appealing, this recipe will be a pleasure after a hard day at the office.

Ingredients:
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
Thyme
Seasoned salt
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
Salt
Pepper

In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.

Apple Pecan Stuffed Pork Chops with Cranberry Vinaigrette Salad

2 Boneless Pork Chops, 1 1/2 thick
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt
Salt
Pepper

Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes. Make sure to cover the pork chops to keep them moist.

When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.

When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing. The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.




Cranberry Vinaigrette Dressing

1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.

Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.

Moist Ground Turkey Sandwich with Mushrooms

Turkey and Mushrooms
By Micah Reeves
Ingredients
1/2 pound ground turkey
One egg white
8 fresh mushrooms, rinsed and sliced
1 pieces of dried out bread. Whole wheat is a good choice. Just leave the bread out for a day and it will be nicely dried the next day.
Worcestershire Sauce
Seasoning Salt
One slice Swiss Cheese
1/2 cup onion (optional)
Hamburger buns (optional)
Fresh asparagus or broccoli (optional)
Salad fixings (optional)

In medium size bowl put all of your ground turkey. Add crumbled up bread, Worcestershire, egg white and 2-3 shakes of Seasoning Salt. Mix ingredients well and put into patties. 1/2 pound of ground turkey will make 2 nice sized patties If it is not too cold to grill, grilling will give them that delectable smoky flavor but they taste great pan fried as well. If grilling, get your grill ready. Cook burgers until done. In small frying pan, spray with non-stick cooking oil, and saute mushrooms. When burgers are done take off grill, or out of pan, and place on plate. Add Swiss Cheese to the top of each and spatula on mushrooms. Serve them on a bun or with other accompaniments. Steamed asparagus or broccoli goes well, along with a fresh side salad. Serves 2.

Low Fat Blueberry Muffins

Blueberry muffins are the perfect snack and breakfast food for the entire family. Is it possible to make a delicious but low fat version? Absolutely! Out of all the low fat muffin recipes available, this is the one you will make over and over again.
1 cup whole wheat flour
1 1/2 cup quick cooking rolled oats
2 tsp. baking powder
2 lg. egg whites
1/2 tsp. baking soda
1/2 cup buttermilk
3/4 cup orange concentrate
1 1/2 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 pinch salt
1 1/2 cup unsweetened blueberries

Preheat oven to 425 degrees. Combine egg whites, buttermilk, orange juice concentrate, and vanilla. In a separate bowl, combine flour, oats, nutmeg, cinnamon, salt, baking powder, and baking soda. Add the liquid mixture to dry ingredients; blend until mixture is moistened. Spray non-stick cooking spray onto muffin pan. Spoon out mixture into muffin pans until cup in pan is 3/4 full. Bake for 30 minutes. Remove from oven and allow to cool. This recipe serves 12 muffins.

Do you have a favorite muffin recipe? Post it here and share it with us.

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Blog Action Day

The Cooking Spoon will be participating in Blog Action Day on October 15th, 2007. Blog Action Day is about making a difference with the environment. Let's do something about global warming together! If you are a blogger and would like to join just click on the banner below.



All revenue from this blog for October 15th will be going to the charity Greenpeace. You can donate to Greenpeace by clicking here.

Cooking Spoon Now Has RSS

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This blog now has RSS so you can subscribe at the bottom of the page.

Avacado and Bean Salsa Dip

Avocados have potassium, vitamin E, C, and B6. Although it is known to have a high fat content, it actually helps to lower cholesterol in our bodies. That advantage, and the vitamin content, shows we should keep this green fruit in our diets. Fat is needed in our bodies, and moderation, as with most healthy diets, is the key. Many of us stay away from this high fat fruit, but the positive far outweighs the negative benefits of its use.
Avocados have medicinal qualities as well. They are used in alternative medicine to treat arthritis, high cholesterol, and gum disease. Its pulp can be used to treat skin rashes and sunburns.

One avocado gives us up to fifteen percent of the vitamin E our body requires daily. Vitamin E is an antioxidant that provides the needed nutrients for the prevention of the breaking down of our body tissues and helps with the metabolism of the cells in our body. It protects our cells from damage. It is also used to protect our skin against damaging ultraviolet rays from the sun. If our body is deficient in vitamin A, we can have digestive problems ,caused by malabsorption (defective or inadequate absorption of nutrients from the intestinal tract, as defined by answers.com) and gall bladder or liver problems.

Making a avocado dip is an excellent way to add this green fruit to any diet. This Low Fat Mexican Bean Dip will astound you with it’s flavor. This bean dip uses refried beans, which have zero fat content, and fresh avocados.
1 Large Can Refried Beans
1 Package Taco Seasoning
1 Small Can Chopped Chilies
2 Ripe Avocados
2 1/2 Tablespoons Lemon Juice
1 Large Jar Salsa (Medium or Mild version)
1 1/2 Cups Low Fat Sour Cream
3 1/2 Cups Shredded Iceberg Lettuce
2 Cups Shredded Low Fat Cheddar Cheese
1 Can Black Olives, sliced and drained
Tortilla Chips

First soak your lettuce for 30 minutes in ice water. This secret is why lettuce and salads taste so much better at restaurant’s than at home. While the lettuce is soaking, mix beans chilies and taco seasoning. Spread out evenly in a 9 x 13-inch dish. Cut up the avocado and mix lemon juice. Layer this over bean mixture. Spread sour cream on top. Then add lettuce, cheese, salsa and sliced olives. Serve with your favorite beverage and tortilla chips.

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Tips on Eating Healthy plus recipes

Maintaining proper nutrition in our daily lives can be difficult to manage with work, family, and any kind of social life. Eating healthy and enjoying what we eat, is not only ascertainable, but also simpler than expected. A proactive approach towards our health will help us alleviate concerns about our future, and keep us feeling good about the present.

The key for eating healthy is moderation. Overindulgence is what hurts our bodies. Too much sugar or carbohydrates can lead to Diabetes. Too much salt is linked to heart problems. Too much fat causes obesity, heart problems and numerous other illnesses. A good way to prevent overwhelming yourself is to make little changes in your daily routine when eating.

Here are some suggestions:

· Remove the salt shaker from the table at eating times. This will prevent the habit of adding more salt to our food when it is not needed.
· Drink water with meals. 40 ounces of water is what our bodies need each day. Add more when exercising to stay properly hydrated.
· Eat more fruits and vegetables. At snack time, choose an apple or banana, instead of junk food.
· Purchase fresh or frozen vegetables. Canned versions of these usually high in salt and sugar content.
· Read the ingredients of each item you buy from the grocery store. This will build your awareness of carbohydrate, fat, and salt content and help you choose healthy options when shopping.
· When eating dessert, keep the portion within reason. It helps to schedule that special dessert for a designated day too. Designated day’s works well with high fat food too. For example: Lasagna on Wednesday for supper.

A variety of healthy recipes will make a difference for you when cooking. Here are some great tasting, nutritional recipes that can add some zest to your dinner times.

Fiesta Chicken

Ingredients:

Non-stick cooking oil spray
2 boneless chicken breasts
1/4 cup scallions rinsed and diced
4 tbsp. fresh salsa, or salsa of choice
4 tbsp. low fat shredded cheddar cheese
2 tsp. low fat margarine (optional for potatoes)
2 medium baked potatoes (sweet potatoes optional)
1/4 cup lemon juice
1 tsp. garlic powder
1 bunch fresh broccoli or 2 cups frozen
Salt (optional)
Pepper (optional)

Directions:
Preheat oven to 350 degrees. Stab potatoes with a fork, about 5 times each to prevent exploding in oven. Put potatoes in oven for approximately 40 minutes.

When potatoes have cooked for about 20 minutes, put chicken breasts in non-stick cooking oil sprayed pan. Turn heat on medium. Season with garlic powder and cover.

In separate medium sized saucepan, cook broccoli. If fresh, steaming is the best option but if frozen simply add to pan. Add lemon juice, cover and cook on medium heat, stirring occasionally.

Check on chicken breasts and turn over when needed. When chicken appears done, turn off heat. Add salsa, scallions and low fat cheddar cheese on top of each chicken breast and cover until cheese has melted. You may need to put on low heat to complete the melting of the cheese. Put each chicken breast on a serving plate. Pull out potatoes, turn off oven, and slice each potato in half. Now put a potato and serving of broccoli on each plate. Add margarine to potato if you prefer. Salt and pepper to taste if needed.

Chicken Apple Cranberry Salad

Getting enough fruits and vegetables in our diet can be frustrating. A good way to remedy that is by having a variety of salad options at your disposal. Salads are an optimal choice. They provide an excellent way to stay healthy and trim while enjoying your meals. Since there are so many different varieties of salads you can keep your meals exciting and tasty without much effort. They can also make an excellent snack from leftovers.

Many salads can be the main course, if desired. Chicken and apple salad is one of these salads. It's a perfect choice for something different on your dining table. Its versatility allows it to be a choice for lunch, dinner, or a tasty side dish.

6 boneless chicken breasts
5 medium size apples
1/2 cup cranberries
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.

In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cranberries and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally all the across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, apples, grapes, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Serves 6-8.

Easy Beef Stir Fry

Non-stick cooking oil spray
6 oz. lean beef, sliced
1 green pepper, rinsed and sliced
1 medium onion, rinsed and sliced
1 bag California mix frozen vegetables (2 cups needed)
1 cup brown or white rice
Soy Sauce (LaChoy has a "Lite" version that has less sodium)
Garlic Powder
Pepper

To cook your stir-fry the frozen vegetables should be sautéed first. Spray the bottom of your pan lightly with oil or put a tablespoon of other oil. It's important to not use butter for your stir-fry because butter will burn and ruin the taste completely. Put your frozen veggies in a medium frying pan, on low to medium heat and cover. Make sure to stir once or twice while they are cooking. Now add your other vegetables and cover pan. Allow about 5 minutes for cooking.

While vegetables are cooking, in small frying pan, cook beef. Add a dash of garlic powder and 5 good dashes of soy sauce, and cook until done. Add beef to vegetables and mix together well.

When time is available while cooking your stir-fry, start water for your rice in medium sized cooking pan. Put a good spray of the non-stick cooking oil in water. When water is boiling, add rice, cover and turn heat off. After 5 minutes or per rice directions, put rice on serving plate and cover with your beef stir-fry.

Now you have time to read a book or watch a video with your family.


Sources:
http://www.medicalnewstoday.com/articles/12813.php

Italian Turkey Loaf

This recipe is a low fat version of regular Meatloaf.

2 pounds ground turkey
2 slices dried whole wheat bread, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup Worcestershire sauce
1 tsp. seasoning salt
1 tsp. oregano
1/2 tsp. garlic powder
1 cup fresh mushrooms, sliced
1 large uncooked egg
1 tsp. olive oil
1 small can tomato sauce
1 cups shredded mozzarella cheese (more cheese optional)
Grated Parmesan cheese (optional)
Pasta (and version optional)
Olive oil (optional for pasta)
Salt
Pepper

Preheat oven to 350 degrees. In large mixing bowl, add all ingredients. Mix together well with clean hands. Shape into a roll and place in baking pan. Add 1/4 cup water to bottom of pan. Put indentation lengthwise into top of loaf and pour tomato sauce in. Cook for approximately 35 minutes. Once almost done, add shredded cheese on top and allow melting. Salt and pepper to taste. Serves up to 6 people.

This recipe goes well with a side of slightly oiled pasta, sprinkled with Parmesan cheese and some fresh garlic bread. Join this entree with your favorite beverage.

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Hearty Chili

Now that fall has come, it is a wonderful time to try your hand at Chili. Many variations are available, including Seafood and Vegetarian. Chili can have a spicy deliciousness, or be subtly delightful. Considered to be one of the simplest recipes to make, this recipe will help add confidence to the novice chef. For the more experienced, it will add a different recipe to your repertoire. The most fun about making Chili is adding your own personal touch, and flavors. Perfect for any mood, Chili will warm the insides, and wake up the taste buds.

Ingredients:

Non-stick low fat cooking spray or olive oil
One large white onion, rinsed and finely chopped
4 celery stalks, rinsed and chopped
4 medium jalapeno peppers, deseeded and finely chopped (optional)
1 1/2 pounds lean ground beef
2 can chili beans or kidney beans
2 large cans whole tomatoes, chopped
Chili powder
Hot Chili powder (optional)
Paprika
Seasoned salt
Tabasco sauce
Cayenne pepper
Salt
Pepper


Spray medium sized soup pan with low-fat cooking spray, or use one tablespoon of olive oil. Add chopped celery and onion, and all of the ground beef into pan. Add four dashes of seasoned salt to the mixture. Saute on medium heat, until beef is fully cooked, using a spatula to break meat apart to desired size (fine or mouth sized). Add beans, including juice. Now add chopped whole tomatoes, including juice. It tastes better chopping tomatoes manually then purchasing diced tomatoes. If home canned tomatoes are available, that will taste even better. Add 4 tablespoons Chili powder, two dashes of Cayenne pepper, one tablespoon Paprika, and one dash Tabasco sauce. It is essential to only use a dash or the Chili will be extremely hot instead of flavorful. Stir and cover, and allow to simmer for 2 hours minimum. If possible, after simmering, allow cooling and put in refrigerator overnight, for added flavor. The beef will absorb more seasoning overnight. If watching fat intake, the excess oil can be skimmed off the top of the Chili before reheating. If hungry right away, 2 hours will give you a pleasing meal. This recipe serves up to 6 people. Add salt and pepper to taste with each bowl. Serve a variety of crackers or breads to accompany.

For Chili Mac:
Cook 8 ounces of your favorite spaghetti noodles and ladle Chili over the top.

For Eye Popping Chili:

Deseed and finely chop four medium sized, fresh Jalapeno peppers. Add them to hamburger mixture, when sauteing. Use hot Chili powder version, instead of regular Chili powder for seasoning. Start out with 1 tablespoon of hot version, and continue adding to taste.

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Sources: http://hubpages.com/hub/Famous_Chili_Recipes (for variations of chili)
Thank you Mikkel Keeling for Eye Popping Chili

Perfect Pot Roast

This simple Pot Roast makes a delicious and nutritious meal, with very little prep time.

Ingredients:

Non-stick cooking oil spray
3 pounds beef chuck roast
6 medium sized potatoes, washed, peeled and quartered
6 carrots, rinsed, peeled and quartered (optional 3/4 bag of peeled-ready carrots)
6 celery stalks, rinsed and quartered
1 large onion, peeled, rinsed and sliced (optional chopped)
2 bay leafs
1/2 tbsp. garlic powder
1 tbsp. seasoned salt
1 1/2 cups water

Preheat oven to 350 degrees. In large frying pan or skillet sprayed with non-stick cooking oil, brown pot roast on each side. While browning chuck roast, add 1/4 tsp. of garlic powder, and 1/2 tsp. of seasoned salt to each side. Add your favorite beverage, and the meal is complete. Serves 6.

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Sources:
My mom and dad, I thank you.