To Die For Roast Beef

To Die for Roast Beef

Serving Size: 6

1 beef roast (any kind)

1 envelope Hidden Valley Ranch salad dressing mix

1 envelope brown gravy mix

1 envelope Italian dressing mix

1/2 cup warm water

Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Serve over mashed potatoes or hot buttered egg noodles.

Notes:

If you would like to cut down on the salt in this recipe, use only half an envelope of ranch salad dressing mix.

If using a chuck roast, leave out the water

Creamy Sun-Dried Tomato Dip

CREAMY SUN-DRIED TOMATO DIP

4 oz. dry-packed sun-dried tomatoes

3/4 cup 5% ricotta cheese

1/2 cup chopped fresh parsley

1/3 cup vegetable stock or water

3 tablespoons chopped black olives

2 tablespoons olive oil

2 tablespoons toasted pine nuts

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

In a small bowl, pour boiling water to cover over sun-dried tomatoes.

Let stand 15 minutes. Drain and chop.

In a food processor combine sun-dried tomatoes, ricotta, parsley,

stock, olives, olive oil, pine nuts, Parmesan cheese and garlic;

process until well combined but still chunky.

Yield: 8 Servings (Makes 1-3/4 cup)

Per serving: Calories: 111, Protein: 6 g, Sodium: 356 mg,

Cholesterol: 8 mg, Fat: 6 g, Carbohydrates: 10 g,

Exchanges: 2 Vegetable, 1 Fat

Adapted from source: The Best Diabetes Cookbook by Katherine E. Younker

Quick Parmesan Herb Dip

Quick Parmesan Herb Dip

1 8-ounce package cream cheese (reduced fat is fine, but not nonfat), softened

1 1-pound container sour cream (about 2 cups)

1/4 cup chopped fresh parsley

3 to 4 tablespoons minced red onion

2 cloves minced garlic

1 1/2 tablespoons Dijon mustard

2 teaspoons lemon juice

1 teaspoon dried basil

1/4 teaspoon paprika

1/8 teaspoon cayenne (optional)

1/2 cup freshly grated Parmesan cheese (the real stuff, not the

plastic-can variety)

1 to 2 teaspoons Worcestershire sauce (optional)*

Salt to taste

Round loaf of bread (for a bowl)

Using an electric mixer, beat the cream cheese until light and

fluffy, about 1 minute.

Blend in the sour cream, then stir in the parsley, onion, garlic,

and mustard. Add the lemon juice, basil, paprika, cayenne, and

Parmesan cheese; stir.

Stir in 1 teaspoon of the Worcestershire sauce. Taste, then decide

if you want to add more. Add salt to taste. Assess the texture: If

necessary, thin it by whisking in milk a teaspoon or so at a time.

Cover and refrigerate until serving.

Serve the dip in a hollowed-out loaf of bread, with dipping

vegetables and crackers arranged in a star. Makes 3 1/2 cups of dip.

* Vegetarians can omit Worcestershire or use the vegan version.