Prep Time20 min Cook Time8 h rs Servings6  Calories456kcal

INGREDIENTS

• 3½ pounds boneless beef chuck roast
• 1 large onion, chopped
• 1/4 cup water
• 4 whole dried shiitake mushrooms, stems removed (crumbled and rinsed)
• 1/4 cup ketchup
• 1/4 cup dry red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 medium garlic clove, crushed
• 2 tablespoons cornstarch
• 3 tablespoons water
• chopped up whatever vegetables I had in refrigerator (celery, carrots, butternut squash, etc.)

INSTRUCTIONS

• Trim all visible fat from the meat and place it in a slow cooker.
• In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
• Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.

NOTES

• *If you are preparing this recipe as gluten-free, just be sure to use brands of Worcestershire sauce, Dijon and ketchup that are known to be GF.

Ingredients:

Salad:

3 c shredded cooked chicken

1 small head Napa cabbage, thinly shredded about 6 c

1/2 small red cabbage, thinly shredded about 3 c

1 c matchstick, thinly julienned or finely shredded carrots

3 ox snow peas, ends thrimmed and julienned about 1 c

1 red bell pepper, julienned, then halved

1 or 2 (11oz each) cans mandarin oranges packed in water, drained

1/2 c craisins

2/3 c sliced almonds or chopped peanuts

1 1/2 c wonton strips or Chow Mein noodles

2 T sesame seeds or sunflower seeds

1 Asian pear, peeled and chopped

Dressing:

1/2 c rice vinegar

1/4 c low sodium soy sauce

2 T Asian sweet chili sauce

1 1/2 T sesame oil

2 T sugar

1/2 – 1 tsp sriracha, optional

1 1/2 tsp minced garlic

1 1/2 tsp freshly grated ginger

1/2 tsp salt

1/2 tsp pepper

3 T peanut oil or canola oil

Directions:

1. Add all of the dressing ingredients to a mason jar, with a tight fitting lid or a small bowl.
2. Shake jar or whisk the dressing vigorously.
3. Place chicken in a bowl.
4. Remove 3 T of the dressing and add it to the chicken. Refrigerate the remaining dressing.
5. Let the chicken marinade while you prepare the vegetables.
6. Add the rest of the salad ingredients, except for the wonton strips/Chew Mein noddles, to the chicken.
7. Remove the dressing from the refrigerator and shake/whisk.
8. Pour dressing over chicken vegetable mixture and toss.
9. Top with wonton strips/Chow Mein noodles for serving.

Ingredients

4 (about 2#) boneless, skinless chicken breasts, thinly sliced

3 T dry sherry

2 tsp grated fresh ginger

4 1/2 tsp cornstarch

3/4 c low sodium chicken broth

2 T low sodium soy sauce

3 T hoisin sauce

1 T rice vinegar

2 tsp light brown sugar

2 tsp canola oil

1/2 c unsalted toasted cashews

2 green onions, thinly sliced

1/4 tsp red-pepper flakes

Directions:

1. In a bowl combine the chicken, sherry, ginger, garlic and 2 tsp cornstarch
2. Chill 30 minutes
3. In another bowl, combine brother, soy sauce, hoisin, vinegar, sugar and 2/1/2 tsp cornstarch. Set aside
4. Saute 1 tsp oil and half the chicken in a large, non-stick skillet over medium-high heat until cooked, about 5 minutes.
5. Transfer to a plate.
6. Repeat with the remaining chicken and oil.
7. Return chicken to skillet. Stir in broth mixture and bring to a simmer.
8. Cook until sauce thickens, about 2 minutes.
9. Add cashews and serve with green onions and re-pepper flakes garnished on top.