Sunday dinner with the family is a treat, but who wants to spend all day in the kitchen cooking, especially in this heat? Not I! This month, I’ve brought back the slow cooker for our main dish of French Dip sandwiches, which we paired with some a cold macaroni salad, an oven roasted summer veggies side dish and a no-bake cheesecake for dessert. Let me tell you, these dishes were all a hit with the family. I hope you will try them out as well!
Slow Cooker French Dip Sandwiches
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5) ounces Beef Consommé
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese
Place the roast in your slow cooker. Pour the soup and consommé over the top.
Cover and cook on low for 8 hours
Remove 3 cups of the juice form the slow cooker with a measuring cup or ladle and add to a small saucepan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer the beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9/13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.
Recipe source: www.bunsinmyoven.com
After I got the slow cooker started, I began on the macaroni salad, as it needs to refrigerate for at least 4 hours prior to serving. This dish would be great for picnics and BBQs too, but I wanted something refreshing to go along with the sandwiches and let me tell you this dish definitely fit the bill!
1 box (16 oz.) macaroni pasta
1 small yellow onion diced
1/2 green pepper seeded and diced
1/2 red pepper seeded and diced
1 cup diced celery
2 cups mayonnaise
1 (14oz) can sweetened condensed milk
1/2 cup sugar
1/2 cup white vinegar
Salt and pepper to taste
Let’s put it all together!
While the pasta is cooking, chop up your veggies. Once the pasta is done, cool rinse with cool water, which will help with the soupiness factor. Mix in all of your ingredients and place in the fridge until it thickens before serving. Refrigerate for at least 4 hours or overnight would be best.
Recipe source: www.liverandomlysimple.com
Dessert can’t be left out, so next I put together the no-bake cheesecake, since it needs to also refrigerate for at least 4 hours. It was really a quick and easy process!
No Bake Cheesecake
1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
2 tablespoons granulated sugar
6 tablespoons butter, melted
16 ounces cream cheese, softened to room temperature (but not warm)
1 teaspoon pure vanilla extract
1 cup (4 ounces) powdered sugar
1/2 cup sour cream
3/4 cup cold heavy whipping cream
For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
We topped ours with fresh strawberries, but you can use whatever type of topping you enjoy on your cheesecake.
Recipe source: www.melskitchencafe.com
Now on to the roasted Garlic-Parmesan summer veggies. About 40 minutes before dinner and everyone arrived I headed back into the kitchen to prepare this side and let me tell your these turned out delicious!!! Prep time was super quick just sliced up the veggies, mixed the seasoning, popped it in the oven, the longest part was waiting for them to be done. They smelled amazing and tasted even better!
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
2 small zucchini (1 lb), cut into 1/2-inch thick slices
2 small yellow squash (1 lb), cut into 1/2-inch thick slices
Small tomatoes, sliced into halves
3 Tbsp olive oil
4 cloves garlic, minced (1 1/2 Tbsp)
1 1/4 tsp Italian seasoning
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Fresh or dried parsley, for garnish (optional)
Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
Recipe source: Cooking Classy +