Hassle-Free Suppers to Savor

(Family Features) When there's a chill in the air, cozy up to the table with dishes that feed the soul as well as the stomach. This melt-in-your-mouth Slow Cooker Pot Roast with Onions is a complete dinner with very little fuss. A bowl of Broccoli, Bacon and Cheddar Chowder makes a hearty lunch or simple dinner in no time. And this recipe for Quick and Healthy Potato Casserole serves up a creamy, comforting side dish from the microwave in minutes.

Trim fat from beef roast. Place roast in bottom of 5 to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions, potatoes, and carrots. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Cover and cook on high setting for 6 to 8 hours or until beef is fall apart tender.

Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker. Gently stir flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.Ladle soup into heated bowls and garnish with reserved bacon.To find more recipes your family will savor, visit www.wisconsinpotatoes.com and www.onions-usa.org .Onions and Wisconsin potatoes add a savory quality to these three recipes. Best of all, onions and potatoes are good sources of potassium, fiber and vitamin C, and cost only pennies a serving.Optional: Preheat oven to 400°F and place casserole in oven for 5 to 10 minutes or until casserole is golden brown before serving.Heat large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve. Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy.

Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes. Add potatoes and cook for 10 to 15 minutes or until potatoes are tender.Recipe excerpt used with permission. Text copyright 300 Sensational Soups © Carla Snyder and Meredith Deeds 2008 Robert Rose Inc.Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1465900Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on bottom of dish and sprinkle with 1/3 of the cheese and 1/2 of the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese.

Stir together stock, Dijon and garlic salt and pour over potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish (due to steam build-up) and serve.Store potatoes and onions separately. Store onions in cool, dry, well-ventilated places, optimally, at a temperature between 45ºF and 55ºF, but not in the refrigerator. Potatoes require similar storage conditions, but they also need darkness and should kept at 50ºF or less to avoid sprouting. Potatoes can be stored in perforated plastic bags or paper bags to extend their shelf-life. Onions should NOT be stored in plastic bags. Lack of air movement reduces storage life. Don't wash potatoes or onions (or any produce for that matter) before storing. Dampness will promote early spoilage. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.Storage Tips Onions and potatoes pair well together in lots of recipes. They also like similar storage conditions, but can spoil if stored in proximity to each other. Follow these quick tips for the best possible shelf-life.In bowl, toss cheddar with flour to coat.

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Five Tips For Getting Picky Kids To Eat Fruits And Vegetables

Is your child super-picky? It�s sometimes tough to know whether cautious eaters, as I like to call them, are getting proper nutrition. Here are a few strategies that have worked for getting my toddler to eat her fruits and vegetables. Every kid is different, but some of these tips might just work for you, too.

3. Stir some pureed carrots or sweet potatoes into macaroni and cheese. The trick with this is to be careful not to change the color or the taste much. Orange or yellow veggies work best here.1. Bake fruits or vegetables into quick bread or muffins. My daughter�s favorite are apple-banana muffins.4. Offer dried fruits. For example, some kids won�t eat grapes, but like raisins. These are highly portable, too. (Caution - may be a choking hazard for young toddlers.)I�ve also found that if you offer the fruit or vegetable at the beginning of a meal when your child is hungriest, as an �appetizer�, he or she is much more likely to try it. Also, remember never to force your child to eat. It can take a lot of extra effort and creative thinking to get your kids to eat what�s good for them. But hey, one day they might thank you for it.2. Make a yummy casserole. My girl likes rice and cheese, so I make her a cheesy broccoli and brown rice casserole. She won�t eat broccoli by itself, but doesn�t seem to mind it in this dish.

I�ve also found that if you offer the fruit or vegetable at the beginning of a meal when your child is hungriest, as an �appetizer�, he or she is much more likely to try it. Also, remember never to force your child to eat. It can take a lot of extra effort and creative thinking to get your kids to eat what�s good for them. But hey, one day they might thank you for it.

Cook Green Beans in Advance and Keep Their Vitamins Intact

When you cook green beans this holiday season, will you open a can of condensed soup and let the beans bake for hours? Most people do. Baking vegetables over a long period of time reduces their nutrient value.

The steamer insert allows me to cook green beans until they�re slightly soft, but not completely done. I�ll �shock� the beans by submerging them in ice water, stopping the cooking immediately. These vegetables are now partially cooked, but retain more nutrition than baking them in a fatty sauce.* 1 bag of frozen broccoli* 3 cups of waterMix all ingredients in slow cooker and cook on high for 3-4 hours. Look for preparation tasks you can do ahead of time. Cooking and chopping up the chicken for two of these recipes immediately after returning from the grocery store will save you time when you�re throwing dinner together after a long day of work.Combining my partially cooked green beans with the mushroom white sauce in a plastic zipper bag allows me to simply warm it up in boiling water when the holiday meal comes.* 1 can of cream of chicken soupExperiment with these recipes to suit them to your individual tastes. If you don�t like alfredo sauce, use marinara or pesto instead. Use different vegetables if you don�t like broccoli or try different styles of pasta. Spice up the recipes with chili powder or crushed red pepper if you like a little zing in your meals. If you have leftovers, stick them in individual serving Tupperware containers to take for lunch the next day. Get creative � play around with these recipes and enjoy creating dishes that taste great and save you money!

The best way to cook string beans, save refrigerator space, and give yourself time to actually enjoy your holiday meal this year is to consider steaming and shocking vegetables first.

Author: Chef Todd Mohr

Three Cheap and Easy Chicken Dinners

Poor secretaries know that eating out every night takes a big chunk out of your budget. Cooking dinner for yourself is a great way to cut food costs and experiment with the foods you like. I�m always on the look-out for meals that are easy to prepare and cheap to make and these three cheap and easy chicken dinners fit the bill.

There�s a better way to retain the nutrients when you cook green beans, save refrigerator space, and make it much easier on yourself come the big holiday meal.Prepare by mixing all ingredients in a slow cooker and cooking on high for 3-4 hours.Plus, if you are trying to have a stress-free holiday cooking experience, you�re probably preparing the casserole a day in advance. That large casserole dish takes up a lot of room in your refrigerator. And, since it�s flat, there are usually items piled on top of it, further ruining its appeal.* 1 packet of dry onion soup mixCheesy Chicken and Rice Casserole* 2 cups of chopped cooked chicken* 1 teaspoon dried basil (or 1 tablespoon fresh)* 1 cup of shredded cheddar cheese* Salt and pepper to tasteSteaming is the best method to �par-cook� vegetables before preparing them in other ways. ManPans Cookware was kind enough to furnish a free set of pans for me to play with, and I especially like the steamer insert for their wok.Since we�ve cooked such nice beans, it seems a shame to cover them with canned soup. I can call upon some basic cooking methods and create a roux to thicken simmering milk. The cold roux is added to the hot milk in small increments until the liquid thickens to the consistency I�d like.The best way to cook string beans, save refrigerator space, and give yourself time to actually enjoy your holiday meal this year is to consider steaming and shocking vegetables first.* 2 uncooked chicken breasts* 1 teaspoon of onion salt* 2 cups of chopped, cooked chickenEasy Chicken and Rice CasseroleTwo of the following recipes involve the use of a slow cooker. If you don�t already own one, I highly recommend it. Slow cookers are the ultimate tool for easy preparation. All you have to do is mix up the ingredients, start the cooker and return to a hot and ready meal later on.* 2 teaspoons chicken bouillon granules* 1 cup of uncooked rice* 1 jar of ready-made alfredo sauce* 1 cup of uncooked long grain rice* 1/4 teaspoon of garlic powderThen, I can add cheddar cheese for Broccoli in Cheese Sauce, or add diced mushrooms and create my own quick white sauce with mushrooms that didn�t come from a can.* 1 box of penne pastaCheap Chicken Alfredo with Penne* 1 small bag of frozen broccoli

Experiment with these recipes to suit them to your individual tastes. If you don�t like alfredo sauce, use marinara or pesto instead. Use different vegetables if you don�t like broccoli or try different styles of pasta. Spice up the recipes with chili powder or crushed red pepper if you like a little zing in your meals. If you have leftovers, stick them in individual serving Tupperware containers to take for lunch the next day. Get creative � play around with these recipes and enjoy creating dishes that taste great and save you money!

Author: Sarah Russell

Best Recipes: Southwest Chicken Skillet Casserole

Enjoy this chicken casserole recipe with its peppy southwestern flavor.

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 (16 oz.) bag frozen corn, broccoli, and red pepper
1 (15 oz.) can black beans, rinsed and drained
1 cup thick and chunky salsa
2 cups tortilla chips, coarsely crushed
1 cup cheddar cheese, shredded

Directions

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown.

Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp but slightly tender.

Top with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Author: Donna Monday

Five Tips for Getting Picky Kids to Eat Fruits and Vegetables

Is your child super-picky? It�s sometimes tough to know whether cautious eaters, as I like to call them, are getting proper nutrition. Here are a few strategies that have worked for getting my toddler to eat her fruits and vegetables. Every kid is different, but some of these tips might just work for you, too.

8 ounces cream cheeseCheesy Chile DipOne of my roommates, a home economist with Utah Power & Light, helped me improvise a warm, cheesy dip of sour cream, Monterey Jack cheese and canned green chiles. We chose jack cheese because it melts well, but cheddar works fine, too.Heat the oil in a large skillet over medium-high heat. Add the onion, season with ½ teaspoon salt, and saute, stirring often, until the onion softens completely and starts to brown, about 9 minutes. Transfer to a food processor and add the cream cheese, sour cream, thyme and cayenne. Pulse until the mixture is well combined. Season with salt and pepper to taste. Refrigerate until ready to serve. Serve with the pita chips.Mix all ingredients together in a microwaveable bowl. Microwave on medium power, for 3-4 minutes or until cheese is melted, stirring once or twice during melting. (Or, melt in saucepan over medium-low heat, until cheese is melted.) Makes about 4-5 cups. Serve with tortilla or pita chips.

I�ve also found that if you offer the fruit or vegetable at the beginning of a meal when your child is hungriest, as an �appetizer�, he or she is much more likely to try it. Also, remember never to force your child to eat. It can take a lot of extra effort and creative thinking to get your kids to eat what�s good for them. But hey, one day they might thank you for it.

Author: Teresa Kolvek

Delectable dips define the decades

Dips can define certain decades.

1 scant tablespoon fresh thyme leaves, choppedWe're nearing a new decade, and we've come a long way food-wise. Today, most people would probably prefer using fresh chiles with a little more kick, such as jalapenos. And dips are made from a wider variety of ingredients, such as edamame, eggplant, red pepper, mushrooms, goat cheese, tomatillos or black beans.2. Make a yummy casserole. My girl likes rice and cheese, so I make her a cheesy broccoli and brown rice casserole. She won�t eat broccoli by itself, but doesn�t seem to mind it in this dish.3. Stir some pureed carrots or sweet potatoes into macaroni and cheese. The trick with this is to be careful not to change the color or the taste much. Orange or yellow veggies work best here.That was when salsa and hummus were relatively unknown, at least in my neck of the woods.It was a hit, and I served my Cheesy Chile Dip for many years with variations: green onions, sliced olives, different cheeses. I prefer it to the bright orange stuff that comes with nachos.1. Bake fruits or vegetables into quick bread or muffins. My daughter�s favorite are apple-banana muffins.I�ve also found that if you offer the fruit or vegetable at the beginning of a meal when your child is hungriest, as an �appetizer�, he or she is much more likely to try it. Also, remember never to force your child to eat. It can take a lot of extra effort and creative thinking to get your kids to eat what�s good for them. But hey, one day they might thank you for it.2 tablespoons extra-virgin olive oil1 pound Monterey Jack cheese, shredded1 teaspoon onion powder3. Stir some pureed carrots or sweet potatoes into macaroni and cheese. The trick with this is to be careful not to change the color or the taste much. Orange or yellow veggies work best here.1 large Spanish or 2 large yellow onions (about 1 pound total, finely diced)1. Bake fruits or vegetables into quick bread or muffins. My daughter�s favorite are apple-banana muffins.Golden Onion and Thyme DipFreshly ground black pepperIn Fine Cooking magazine's new "Appetizers" issue, I found an updated onion dip, using real sauteed onions instead of soup mix.There's Asian peanut dip, marinara sauce, and myriad flavors such as curry, wasabi or rosemary.e-mail: vphillips@desnews.com1 16-ounce carton sour cream3 4-ounce cans green chiles (or more to taste)Pita chipsKosher salt4. Offer dried fruits. For example, some kids won�t eat grapes, but like raisins. These are highly portable, too. (Caution - may be a choking hazard for young toddlers.)6 tablespoons sour creamThe '70s, when I was living on my own, was the "gooshy food" era of quiche, crepes, broccoli-cheese casseroles and hot, creamy dips laced with spinach or canned crab. I remember serving several kinds of dips with chips and veggies for a New Year's Eve party.1 teaspoon garlic powder

e-mail: vphillips@desnews.com