Italian Swiss Steak

• 1 3-4 pound chuck roast
• 2 14.5 ounce cans of Hunts Fire Roasted diced tomatoes
• 1 small onion, roughly diced
• 2 tablespoons Hunts tomato paste
• 2 heaping teaspoons chopped garlic
• 1 teaspoon salt (optional)
• 1 teaspoon pepper
• ½-1 cup diced red or green peppers (optional)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 to 1½ cups grated mozzarella cheese
• ½ pound cooked penne pasta

Instructions

1. Preheat Oven 375
2. Add 1 can of Hunts diced tomatoes, tomato paste, onion, peppers (if using) garlic, pepper and salt (if using) to the bottom of a Bean Pot.
3. Cut the roast into serving sizes. I cut my 3½ pound roast into 4 pieces for easier handling.
4. Place roast pieces in Bean Pot.
5. Pour the remaining can of diced tomatoes over the top of the roast and spread to cover the meat.
6. After 1 hour of cooking mix the cornstarch with the 2 tablespoons of water and add to the Bean pot and stir.
7. Cook for an hour longer to allow the sauce to thicken.
8. After an hour using a measuring cup or ladle remove most of the sauce from the bean pot and set aside.
9. Evenly sprinkle the cheese over the top of the meat. Cover and allow cheese to melt. 
10. While the cheese is melting cook the pasta and drain.
11. Serve each cooked portion of Swiss Steak over a bed of pasta with a salad on the side.
12. Ladle a bit of the reserved sauce over the pasta if desired.

Italian Chicken

4 chicken breasts

• 1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
• 1 (8 oz) package cream cheese, softened
• 1-2 cans cream of chicken soup (depending how cream cheesy you want it)

1. Place the chicken in a Bean Pot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook 375 for 1.5 hours. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the Bean Pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Zesty Ravioli

1 Tbs extra virgin olive oil

1 bag of frozen ravioli (cheese or beef)

1 - 2 cloves garlic

1 can rotel

1/2 c shredded Mozzarella cheese

1/2 c heavy whipping cream

1/2 c spaghetti sauce

1 cup fresh chopped spinach (optional)

Cover bottom of bean pot with oil. Add

pressed garlic and and stir. Microwave

without lid for 2 minutes. Add bag of ravioli and rotel and microwave with lid on 1O minutes. Stir in cheese, whipping cream, and spaghetti sauce (If adding spinach, add it here) and microwave with lid on 7 - 8 more minutes.

Italian Sausage and Penne

Garlic Artichoke Pasta

Summer Salad Delight!

1 Box mini bow tie pasta
1-2 bags of real bacon bits
1 bottle of ranch
1-2 containers of roma or other small tomatoes cut into quarters
1 small bag of Parmesan cheese

Freeze your Bean Pot - place empty in freezer fr about 30min prior.

Cook your pasta , drain, add ice to cool pasta, stir until it is cool, drain again...add all the ingredients to your bean pot stir well and eat up!!! Yummy!!

This is sure to be a summer hit!!

Bacon and Cheese Fettuccine

Ingredients
* 8 Strips of Bacon that you have cooked & crumbled
* 1 box of Uncooked Fettuccine noodles
* 2 cans of Diced Tomatoes (14.5 oz)
* 2 cups of Chicken Broth
* Seasoning of your choice: Italian, salt & pepper, basil, oregano
* Brick of Cream Cheese
* OPTIONAL - chopped Onion


Directions:
* Place all ingredients (except cream cheese) in the Bean Pot.
* Place lid on bean pot & microwave for 25 minutes.
* Once everything is cooked, add cream cheese and microwave for a couple more minutes.

Bacon and Cheese Fettuccine

Ingredients
* 8 Strips of Bacon that you have cooked & crumbled
* 1 box of Uncooked Fettuccine noodles
* 2 cans of Diced Tomatoes (14.5 oz)
* 2 cups of Chicken Broth
* Seasoning of your choice: Italian, salt & pepper, basil, oregano
* Brick of Cream Cheese
* OPTIONAL - chopped Onion

Directions:
* Place all ingredients (except cream cheese) in the Bean Pot.
* Place lid on bean pot & microwave for 25 minutes.
* Once everything is cooked, add cream cheese and microwave for a couple more minutes.

Italian Smothered Steak

2 lbs Boneless Beef Round Steak
IA tsp. Seasoned Salt
1/4 tsp. Pepper
1 Onion sliced
1 26 oz. jar Tomato Pasta Sauce/Spaghetti Sauce
1 9 oz. pkg. Refrigerated Cheese Filled Tortellini
1 cup Zucchini cut in thin slices

Cut beef into 6 equal pieces; sprinkle with salt and pepper.
Layer beef and onion in Bean Pot.
Pour pasta sauce over top. Cover and bake at 325 degrees for 2 hours.
About 20 minutes before serving stir in tortellini and zucchini.
Bake an additional 20 minutes or until tortellini is tender.

Bean Pot Stroganoff

2 lbs Beef Stew Meat
1 cup Onion chopped
1 103/4 oz. can Golden Cream of Mushroom Soup
1 103/4 oz. can Cream of Onion Soup
1 6 oz. jar Sliced Mushrooms drained
Vs tsp. Pepper
1 8 oz. Cream Cheese cubed
1 8 oz. Sour Cream
Rice or Noodles


In Bean Pot mix beef, onion, soups, mushrooms and pepper.
Cover and cook at 325 degrees for 2 1/2 hours or until beef is very tender.
Stir in cream cheese until melted; add sour cream.
Serve over cooked rice or noodles.

Italian Lasagna

1 lb Italian Sausage
1/2 cup Onion chopped
3 15 oz. cans Italian Style Tomato Sauce
2 tsp. Dried Basil
1/2 tsp. Salt
2 cups Mozzarella Cheese shredded
15 oz. Ricotta Cheese
1 cup Grated Parmesan Cheese
15 Lasagna Noodles

Brown sausage and onion over medium heat until sausage is no longer pink; drain.
Stir in tomato sauce, basil and salt.
Mix 1 cup of mozzarella, the ricotta and Parmesan cheeses.
Spoon one fourth of the sausage mixture into the Bean Pot; top with 5 noodles, broken into pieces to fit. Spread with half the cheese mixture. Repeat layers.
Cover and bake at 325 degrees for 11/2 hours or until
noodles are tender.
Sprinkle top with remaining mozzarella cheese. Cover and let stand about 10 minutes until cheese is melted.

Overnight Pasta Salad

3 Cups rotini pasta, cooked and drained
2 Cups broccoli florets
1/2 Cup parmesan cheese, grated
1/2 Cup red Pepper, chopped
1/2 Cup red onion, thinly sliced
1/2 Cup black olives, pitted
1 Cup Tuscan Italian dressing

Toss all ingredients except dressing in Bean Pot.
Add dressing and stir gently.
Cover and refrigerate overnight.

Creamy Pasta Salad

1/2 Cup Italian dressing and marinade
1/2 Cup mayonnaise
1 tsp. Italian seasoning
4 Cups bow tie pasta, cooked and drained
4 Cups broccoli florets
1 Cup green pepper, chopped
1 Cup carrot slices
1/2 Cup red onion, sliced
4 Ozs. provolone cheese, cubed

Mix all ingredients in Bean Pot.
Cover and place in refrigerator for 4 hours until chilled.

1,2,3,4 Bean Pot Mac N Cheese

1,2,3,4 Bean Pot Mac N Cheese

1 stick melted butter
2 cups uncooked macaroni
3 cups shredded cheese
4 cups of milk
Combine all in the Bean Pot. Place in 350 degree oven for 1 hour.

Top Ten Reasons to OWN a Bean Pot!

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Chicken Supreme

1 1/2 cup elbow macaroni, cooked
2-3 cup cooked chicken, cut into bite-sized pieces
3/4 cup chopped onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup grated cheddar cheese
Directions:
Mix all ingredients well. Put into a covered Beanpot. Bake at 325 degrees F for 1 hour. Uncover the last 15 minutes. May be prepared the day before and refrigerated until time to bake. You can even FREEZE this dish up through preparation and when ready to eat, simply thaw and follow baking instructions. Your great beanpot can be used in the Oven Microwave, Freezer and when it's time to clean up just pop it into the diswasher even cleanup is a snap.

Easy Ravioli

1 bag frozen or refrigerated ravioli

1/2 cup water 

Place in Bean Pot and microwave for 10 minutes. Add 1 jar of your favorite pasta sauce and cook additional 5 minutes. Dinner is ready!

Italian Chicken

4 chicken breasts
1 packet Zesty Italian dressing seasoning
8 oz. cream cheese (softened)
2 cans cream of chicken soup
2 tablespoons of garlic powder
1 package of pasta

Place first 5 ingredients into Bean Pot Cook on 425 for 1 hour OR 30 min in microwave
If sauce is too thick, add a little milk.
Add pasta to chicken and toss

Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!

Italian Tortellini Stew

1 small onion, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 (14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
1 (28-oz.) can crushed or diced tomatoes, undrained
1 (15.5-oz.) can great northern beans, drained, rinsed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried basil leaves
1 (8-oz.) pkg. uncooked dry cheese-filled tortellini


In your Bean Pot, combine all ingredients except basil and tortellini; mix well.
Cover; cook on 325 for 2 hours.
About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to 375; cover and cook an additional 20 minutes or until tortellini are tender.