French Dip Brisket

I always look to Rachael Ray for recipe inspiration, she never disappoints! This recipe was the bomb! It was so flavorful and easy. All I had to do was a little prep in the morning before work and put it in the crock pot. It was so nice to have dinner ready when I got home! I would recommend this recipe to any one, it is so good! I made a few changes, such as use a roast instead of the brisket, since it was on sale. I also used turkey bacon to make it a bit more figure friendly.

Source: Rachaelray.com

Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)

Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.

Crockpot Green Chili Chicken and Rice

This recipe is easy, cheap and delicious, exactly the kind of meal that appeals to me. I even used the leftovers in burritos the next day for lunch.

Source:http://picky-palate.com

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)


1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

WW Points = 7 including 1 c brown rice