Today's recipes are My Famous Roast by Andrea Daggett this recipe was published in Paula Deen's magazine(March/April 2009). Also, we are having Nip it in the bud spuds from Aunt Bee's Mayberry Cookbook.. I have modified this recipe with lite or fat free versions.
1 (14.5 oz) can stewed tomatoes, cut intoo 1 inch pieces, juices reserved
1 (10 3/4 oz) can cream of mushroom soup
1 envelope of dry onion soup mix
1 boneless beef chuck roast
Mix ingredients and pour over the roast in a 5 to 6 qt crock pot. Cover and cook for 8- 10 hours.
6 servings WW points 10pts.
Nip it in the Bud Spuds
3 lbs of potatoes, peeled, cooked and hot
1 8 oz package cream cheese (fat-free to be ww friendly)
1/4 c lite butter
1/2 c fat free sour cream
1/2 c fat free milk
2 eggs lightly beaten
1/4 c chopped onions
1 t salt
dash of pepper
In a large bowl mash the potatoes until smooth. add the cream cheese in small pieces and the butter. beat until well blended. stir in the sour cream. In a separate bowl combine the milk eggs and onions. stir in the potato mixture, salt and pepper. Beat until light and fluffy. place in a casserole and refigerate for several hours or overnight bake in a 350 degre oven for 45 mins. until the top is lightly browned. serves 12 ww points: 3 per serving
The string beans will have 0 ww points...and are simply cooked and seasoned to taste.