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Hungry Girl Today: 11.14.13
These crazy-good comfort foods were previously found only in the pages of our best-selling cookbook HUNGRY GIRL TO THE MAX! But we love them (and you!) so much, we're sharing them right here and now... BTW, if you don't have the book, you really should pick up a copy. IT ROCKS!
1/12th of recipe (about 2 1/2 oz. cooked meat with 2/3 cup broth and veggies): 206 calories, 7g fat, 447mg sodium, 11g carbs, 2g fiber, 4.5g sugars, 25.5g protein -- PointsPlus® value 5*
Rich and tender beef, SO many veggies... This is the way to do pot roast RIGHT. Second helpings are encouraged!
One 3-lb. raw boneless chuck beef roast (trimmed of excess fat)
1 tsp. each salt and black pepper
One 14-oz. can fat-free beef broth
4 cups carrots cut into 1/2-inch coins
3 cups roughly chopped onion
2 cups sliced mushrooms
1 cup celery cut into 1/2-inch pieces
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
2 sprigs fresh thyme
1 tsp. chopped garlic
2 tbsp. cornstarch
Bring a large skillet sprayed with nonstick spray to high heat. Season roast with 1/4 tsp. each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a slow cooker.
Add all remaining ingredients except cornstarch to the slow cooker, including the remaining 3/4 tsp. each salt and black pepper. Gently stir.
Cook on high for 3 - 4 hours or on low for 7 - 8 hours, until roast is cooked through.
Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 tbsp. cold water. Stir into the liquid in the slow cooker. Let sit, uncovered, until slightly thickened, about
Remove and discard thyme sprigs. Slice meat and serve topped with veggies and sauce!
MAKES 12 SERVINGS
HG Tip! If the roast breaks into pieces when you trim away the fat, just cook each piece in the skillet until browned -- the smaller pieces will take less time. Tongs are great for rotating the meat when browning.
Caramelized Onion Mashies
1/5th of recipe (about 3/4 cup): 133 calories, 0.5g fat, 312mg sodium, 28g carbs,
2.5g fiber, 6.5g sugars, 3g protein -- PointsPlus® value 3*
Onions take a little while to caramelize, so this recipe uses shortcuts on the potato side of things. Trust us: No one will care that you cut corners...
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
4 cups chopped sweet onions
2 tsp. Dijon mustard
1 1/3 cups instant mashed potato flakes
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 cup fat-free sour cream
Optional seasonings: black pepper, additional salt
Melt butter in a large skillet over medium-high heat. Cook and stir onions for 10 minutes.
Reduce heat to medium low. Stirring frequently, cook until caramelized, 35 - 40 minutes.
Stir in mustard and remove from heat.
In a large microwave-safe bowl, thoroughly mix potato flakes, garlic powder, salt, and 2 1/3 cups water. Cover and microwave for
3 minutes, or until hot.
Stir in onions and sour cream. Enjoy!
MAKES 5 SERVINGS
Hungry for More?
For comfort food made simple, this Easy Shredders Pie fits the bill. As do these two gems -- mini meatloaves and stuffed baked potatoes!
If you're on board with the stew-like nature of pot roast and the potato goodness of the above mashed spuds, here are two other recipes you'll likely enjoy: Hungry Chick 'n Dumpling Surprise and Great Garlic Miracle Mashies!
And if today's TO THE MAX! exclusives have you hankering for the book, pick up a copy, and flip to the "Comfortably Yum" chapter for even more comfort-food faves… like the Southwestern Meatloaf in the photo to the left!
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CHEW ON THIS:
Today, November 14th, marks SEVEN YEARS since we debuted our I Can't Believe It's Not Sweet Potato Casserole recipe! Time flies when you're having YUM.
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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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