CHICKEN POTATOES CARROTS CROCKPOT RECIPES

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CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES



Chicken, Green Beans & Potatoes | Just A Pinch Recipes image

This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.

Provided by LINDA BAILEY @miffed13

Categories     Chicken

Prep Time 10 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 5

3 - skinless chicken breasts cut in quarters
2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 large cut up red skin potatoes in quarters
1 package(s) zesty Italian dressing mix,1.25 oz
1 stick(s) melted butter

Steps:

  • In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
  • Sprinkle Italian dressing mix over the top.
  • Drizzle melted butter over it.
  • Cover it with aluminum foil.
  • Bake at 350 for 1 hour.

BRAISED BRISKET WITH POTATOES AND CARROTS - SKINNYTASTE



Braised Brisket with Potatoes and Carrots - Skinnytaste image

Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Prep Time 30 minutes

Cook Time 210 minutes

Yield 8

Number Of Ingredients 12

1 large beef brisket (about 5 lbs, trimmed of all fat)
1 tbsp cake meal (or flour if not for Passover, rice flour for gluten-free)
freshly ground black pepper
1 tbsp olive oil
4 large white onions (peeled and thickly sliced)
3 tbsp tomato paste
kosher salt
4 cloves garlic (peeled and quartered)
2 cups fat free beef broth
3 large carrots (peeled and trimmed 2 inches long)
8 medium red potatoes (32 oz total, quartered)
1/4 cup chopped fresh parsley (for garnish)

Steps:

  • Preheat the oven to 375°F.
  • Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
  • Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.
  • Add the brisket to the pot and brown on both sides, about 10-12 minutes.
  • Remove meat and set aside.
  • Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
  • Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.
  • Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
  • Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
  • Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
  • Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
  • Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.
  • To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.

Nutrition Facts : ServingSize 4 oz beef, 1`potato & carrots, Calories 293 kcal, CarbohydrateContent 29 g, ProteinContent 29 g, FatContent 6.5 g, SaturatedFatContent 2 g, CholesterolContent 46.5 mg, SodiumContent 355 mg, FiberContent 4.5 g, SugarContent 3 g

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