5 rib pot veggies Recipes

cross-rib roasts or 3 lbs blade roast, boneless, garlic cloves, slivered, salt and pepper, flour, lite olive oil, onions, coarsely chopped, carrots, coarsely chopped, stalks celery, chopped, thyme, bay leaf, beef stock or 1 cup tomato juice or 1 cup red wine, canned tomato, drained and chopped, fresh parsley, chopped, dried oregano, dried basil

olive oil, boneless chicken thighs, cut into chunks, onion, chopped, garlic clove, roasted, crushed, carrots, peeled, diced, celery ribs, trimmed, diced, corn kernels, drained, onion soup mix, chicken stock, spicy brown mustard, half-and-half (light or fat-free may be used), parsley flakes, russet potatoes, peeled and chopped, milk, smoked paprika, for sprinkling, salt and pepper

chicken breast tenders, cream of chicken soup, cream of celery soup, water, potatoes, peeled and cut into chunks, baby carrots, celery rib, chopped, white onion, sliced

boneless skinless chicken breasts (frozen ok), russet potatoes, peeled, carrots, peeled, celery ribs, rinsed, lipton onion soup mix, water, evaporated milk, flour, water