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Here's a pot roast one that can be as big as you want depending on the size of the meat and amount of veggies you add. Also its soo easy.
Brown both sides of a CHUCK ROAST in a small amount of oil. Add an ONION and enough water to cover the meat. Season the water. I usually add a bay leaf, salt, pepper, garlic powder and a small amout of worchester sauce. Simmer on stove for about 3 hours. About an hour before done add CARROTS, CERLERY, and POTATOES. Continue simmering and serve. I usually serve it with rolls.
This is one I've used a lot.. it's made to feed 30 people so cut it down accordingly.. I never cut.. I cook the whole thing and then seperate into freeze bags or plastic containers...
Baked Penne w/Grilled Chicken and Peppers
For 30 people
3lbs penne pasta
5lbs chicken breast
3 yellow peppers
3 red peppers
3 qts heavy cream
1 qt lite cream
28oz chicken broth
pepper, garlic salt, rosemary, olive oil, pecorino Romano cheese
Cook Penne 1/2-3/4 way done.
Season chicken with garlic salt, rosemary, and olive oil, grill 3/4 way done, then slice into thin strips.
Clean and cut the peppers into large pieces, brush with olive oil and grill unitl soft. slice into strips.
In a large pot bring to boil the creams, juice from the 4 lemons and the chicken broth. Once boiling turn down to a simmer immediately, add 1t. pepper and let simmer for 1/2 hour
In a super-large foil pan(I usually use 2 med ones that will fit in my oven on one rack - and easy clean up) layer half pasta, half chicken, half peppers, half cream saucem then repeat, Sprinkle pecorino romano cheese on top(I don't skimp on this part lol) cover with foil and bake at 350o to warm it.. or refrigerate and reheat later.. I usually freeze at this point.. and do the remaining heating when i want to eat it..
__________________ ~Charity - SAHM to 6 Monkeys and expecting #7!!