Ingredients

• 3–4 lb chuck roast, 2 tbsp oil, 1 onion (quartered), 4 carrots (chunked)
• 4 potatoes (chunked), 3 cloves garlic, 2 cups beef broth, 1 tbsp tomato paste
• 1 tsp thyme, 1 bay leaf, salt and black pepper

Instructions

1. Season roast with salt and pepper. In a large pot, sear all sides in oil until browned. Remove.
2. Add onion, carrots, potatoes, garlic; stir 1 min. Add broth, tomato paste, thyme, bay leaf. Return roast; bring to simmer.
3. Cover and cook on low 3–4 hours until meat is fork-tender. Remove bay leaf. Serve with cooking liquid.

Ingredients

• 1 lb chicken breast or thighs, 8 cups chicken broth, 1 onion (diced), 3 carrots (sliced)
• 3 celery stalks (sliced), 2 cloves garlic, 1 cup egg noodles, 1 tsp dried dill, salt and pepper

Instructions

1. In a large pot, combine broth, chicken, onion, carrots, celery, garlic. Bring to boil; reduce heat and simmer 25 min.
2. Remove chicken, shred, and return to pot. Add noodles and dill; simmer 8–10 min until noodles are tender.
3. Season with salt and pepper. Serve hot.

Ingredients

• 1.5 lb ground beef or lamb, 1 onion (diced), 2 carrots (diced), 1 cup peas, 2 tbsp tomato paste
• 1 cup beef broth, 2 lb potatoes (peeled, boiled), 1/2 cup milk, 2 tbsp butter, salt and pepper

Instructions

1. Brown meat in a large skillet; add onion and carrots, cook 5 min. Stir in tomato paste, broth, peas; simmer 10 min. Season.
2. Mash potatoes with milk and butter. Spread meat mixture in a baking dish; top with mashed potatoes.
3. Bake at 400°F (200°C) 25–30 min until top is golden. Rest 5 min before serving.

Ingredients

• 2 lb ground beef, 1 cup breadcrumbs, 1 onion (finely diced), 2 eggs, 1/2 cup ketchup
• 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp mustard

Instructions

1. Mix beef, breadcrumbs, onion, eggs, ketchup, Worcestershire, garlic powder, salt, pepper. Shape into a loaf in a 9x5 loaf pan.
2. Mix glaze ingredients; spread half over loaf. Bake at 350°F (175°C) 1 hour.
3. Spread remaining glaze; bake 10 more min. Rest 10 min, then slice and serve.

Ingredients

• 2 tbsp olive oil, 1 onion (diced), 3 carrots (sliced), 3 celery stalks (sliced), 2 cloves garlic
• 1 can diced tomatoes, 1 can kidney beans (rinsed), 6 cups vegetable broth, 1 cup green beans, 1 tsp Italian seasoning, salt and pepper

Instructions

1. Heat oil in a large pot. Sauté onion, carrots, celery, garlic 5–6 min.
2. Add tomatoes, beans, broth, green beans, Italian seasoning. Bring to boil; reduce heat and simmer 25–30 min.
3. Season with salt and pepper. Serve with bread if desired.

Ingredients

• 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups milk, 2 cups shredded cheddar, 1/2 cup grated Parmesan
• 1/2 tsp mustard, salt and pepper, 1/2 cup breadcrumbs, 1 tbsp melted butter

Instructions

1. Cook macaroni per package; drain. Melt 4 tbsp butter, whisk in flour 1 min. Add milk; whisk until thick. Off heat, stir in cheeses and mustard. Season.
2. Combine pasta and sauce; pour into greased 9x13 dish. Mix breadcrumbs with 1 tbsp melted butter; sprinkle on top.
3. Bake at 375°F (190°C) 25–30 min until golden and bubbly. Rest 5 min before serving.