Maple Apple Cider Pot Roast

Ingredients:

2 Tbs. butter
1 large onion, chopped
2 ribs of celery, chopped
1 large carrot, chopped
3 lb. boneless beef chuck roast
1 tsp. salt
1 tsp. fresh cracked pepper
1 Tbs. vegetable oil
1/2 c. apple cider
1/4 c. maple syrup
1/2 c. low-sodium beef broth (I used 98% fat free)
1 Tbs. ground sage

Preheat the oven to 325 degrees. Meanwhile, in a dutch oven set to medium heat, melt the butter, add the onion, celery and carrot, and cook for 3-5 minutes until the vegetables are softened. Sprinkle the beef with salt and pepper, In a medium size skillet, brown each side of the beef in the oil (I left the bottom layer of fat on for the cooking process to keep it moist). Make a well with the vegetables in the dutch oven, and place the meat in the middle. Combine the apple cider, maple syrup, beef broth and sage together. Pour over the beef and vegetables. Cover the pot with tinfoil and place in the oven. Bake for 2 1/2 hours. Place the beef on a cutting board and cover with the foil. Let rest for 10 minutes before slicing.

To serve, slice the beef. Spoon the vegetable mixture on top and drizzle with the pan juice. 

Turkey Veggie Breakfast Bowl

Ingredients:
1 medium potato, washed and diced
1 c. diced green pepper
1 c. diced yellow onion
2 eggs, slightly scrambled
2 Tbs. Kraft shredded mexican cheese
1/2 c. chopped deli turkey
2 Everything Thomas Bagel Thins
2 tsp. spreadable butter

In a medium sized pan heated on medium heat, add the onions, green pepper and potato. Cook for 3-5 minutes, stirring occasionally. Add the eggs to the vegetables and mix everything together. Keep stirring until the eggs are almost fully cooked. Add the cheese and stir into the vegetables. Add the turkey and continue to cook only until the turkey is heated through. Divide in half and pour into your serving bowls. Toast the bagel thins in the toaster and spread a thin layer of butter on each slice. Serve on the side of your turkey scramble.
(Serves 2, 9 WW points)