Stretch Your Grocery Dollars - DC News FOX 5 DC WTTG

Stretch Your Grocery Dollars

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You can spend a lot at the grocery, or save instead if you shop smart. Cooking instructor and writer Lorie Fangio shares recipes using one meat three ways.


Crock Pot Roast Dinner

2 ½ -3 pound roast

1 can cream of mushroom soup

1 onion chopped

¾ of a bag of baby carrots

1 large potato peeled and chopped in chunks

Salt and pepper

1 teaspoon olive oil

Heat olive oil on nonstick grill pan over medium high heat. Liberally salt and pepper the roast on all sides. Place roast on hot grill pan and sear until meat is browned on all sides. Place roast into a crock pot. Add soup, onion, carrots and potatoes. Salt vegetables if desired. Place lid on crock pot and cook for 5-7 hours.


Vegetable Beef Soup

1 ½- 2 cups of cooked roast beef cut into cubes

6 cups beef stock

1 14 ounce can of diced tomatoes

1 medium onion chopped

2 ribs celery chopped

1 clove garlic pressed

1 large potatoes peeled and cubed

1 cup of carrots cut into pieces

1 cup frozen corn

1 cup of frozen peas

1 teaspoon olive oil

In a soup pot, heat olive oil over medium heat. Add onion and celery and cook for about 5 minutes until they are clear. Add remaining ingredients and simmer until vegetables are tender, about 20 minutes. Tip- For added flavor add remaining gravy and drippings from cooking roast into the soup.


Roast Beef Sandwiches

1 pound cooked roast beef sliced thinly

1 cup shredded cabbage

2 tablespoons ranch dressing

1 large tomato sliced

¼ cup barbecue sauce

4 whole wheat buns

Toss roast beef with barbecue sauce and enclose in a foil packet. Warm meat in the oven set to 350 degrees for about 20 minutes. Meanwhile, mix cabbage with ranch dressing. Assemble the sandwiches by layering the roast beef, cabbage and tomatoes onto the whole wheat buns.



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