1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
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What You Need
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12 Servings
Corned Beef and Cabbage
Ingredients
- 1 corned beef brisket (4 lbs.), with spice packet
- 1 medium bay leaf
- ¼ tsp. ground black pepper
- 1 medium head green cabbage, cut into wedges
- 8 medium carrots, peeled and cut into large chunks
- 12 small red potatoes
Directions
- Put corned beef in a large stockpot with spice packet, bay leaf, and pepper and cover with water. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for about 3½ hours.
- Add vegetables to the pot. Cover and simmer for about 45 minutes or until vegetables are tender.
- Arrange corned beef on a platter and surround with vegetables. Slice meat across the grain.
Beans and Franks
Ingredients
- 2 cups baked beans
- 2 cups sliced hot dogs
- 1 Tbsp. ketchup
- 1 tsp. mustard
- 1 tsp. dark brown sugar
Directions
- Preheat oven to 350°F. Co
Oven-Roasted Whole Chicken
Ingredients
1 roasting chicken (4 lbs.), rinsed, giblet pack removed
1¼ tsp. salt, divided
1¼ tsp. ground black pepper, divided
1 bay leaf
1 onion, peeled and quartered
1 Tbsp. paprika
1 tsp. herbs de Provence
Directions
Step 1
Preheat oven to 400°F. Season inside of bird with ¼ tsp. salt and ¼ tsp. pepper, then put bay leaf and onion inside. Tuck wings under the back of the bird.
Step 2
Mix together paprika, herbs, remaining salt and pepper, and rub the mixture all over the chicken’s skin. Place chicken in a roasting pan, breast-side up.
Step 3
Roast the c
Italian Submarine Sandwich
Ingredients
- 1 sub roll (12")
- 6 slices deli ham
- 6 slices salami
- 6 slices provolone cheese
- 1 cup shredded lettuce
- 5 slices tomato
- ¼ cup sliced hot banana peppers
- 2 Tbsp. bottled Italian dressing
Directions
- Slice the sub bun lengthwise, but not all the way through. Open it up flat like a book.
- Cover the bread with the slices of ham. Lay the salami on top of the ham. Line up the cheese on top of the salami. Layer the lettuce, tomato, and banana peppers on the meats and cheese.
- Drizzle dressing on the lettuce, and fold the sandwich closed.
- Cut sandwich in half with a serrated knife.
Tuna Salad Sandwich
Ingredients
- 1 can (6 oz.) tuna packed in water, drained
- ¼ cup diced sweet pickles
- 2 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- ¼ tsp. salt
- 4 green lettuce leaves
- 8 slices toasted whole wheat bread
Directions
- Combine tuna, pickles, mayonnaise, lemon juice, and salt in a bowl with a rubber spatula. Place 1 lettuce leaf on a slice of bread. Add a scoop of tuna salad and top with another slice of bread. Repeat with remaining lettuce leaves and bread slices.
Gluten-Free Lasagna with Spinach
Ingredients
- 28 oz. low-fat ricotta cheese
- 1 cup defrosted and drained frozen cut spinach
- 1 large egg
- ½ cup part-skim shredded mozzarella cheese
- 8 cups (about 2 jars) marinara sauce
- ½ lb. uncooked gluten-free lasagna noodles
Directions
- In a medium bowl, stir together the ricotta, spinach, egg, and mozzarella.
- Ladle a quarter of the marinara sauce along the bottom of a greased 6-quart slow cooker. The bottom should be thoroughly covered in sauce. Add a single layer of lasagna noodles on top of the sauce, breaking noodles if needed to fit in the sides.
- Ladle an additional quarter of sauce over the noodles, covering all of the noodles. Top with half of the cheese mixture, pressing firmly with the back of a spoon to smooth. Add a single layer of lasagna noodles on top of the cheese, breaking noodles if needed to fit in the sides.
- Ladle another quarter of the sauce on top of the noodles, and top with the remaining cheese. Press another layer of noodles onto the cheese and top with the remaining sauce. Take care that the noodles are entirely covered in sauce.
- Cover and cook on low heat for 6 hours until cooked through.
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