Recipes
Shopping list
- Prepare roast (1 hour, 25 minutes)
- Prepare bread pudding and bake with roast during last 35 minutes bake time (35 minutes)
- Complete roast and bread pudding and prepare salad; serve (30 minutes)
Savory Onion Bread Pudding
Ingredients
- 6 medium sweet onions, thinly sliced
- 7 oz Deli aged white cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- Cooking spray
- 2 cups heavy whipping cream (or half-and-half)
- 6 large eggs (or 1 ½ cups egg substitute)
- 1 package corn muffin mix (6–8.5 oz)
Steps
- Slice onions; shred cheese. Melt butter in large sauté pan on medium. Stir in onions, salt, pepper, and thyme; cook 20–30 minutes, stirring occasionally, or until onions are soft and browned. Remove pan from heat.
- Preheat oven to 350°F. Coat 13- x -9-inch baking dish with spray. Beat cream, eggs, and corn muffin mix in large bowl until blended, then pour into baking dish; top evenly with cheese and onion mixture.
- Bake 30–35 minutes or until golden and center is set. Let stand 10 minutes to cool before serving.
Spiced Cherry Salad
Ingredients
- ½ cup red wine vinaigrette
- ½ teaspoon ground red pepper (optional)
- 1 package dried cherries (4–5 oz)
- 1 package baby kale salad blend (4–5 oz)
- 1 (3.5-oz) package fruit and nut mix
- 1 cup crumbled feta cheese
Steps
- Combine vinaigrette and red pepper (if using) in large salad bowl; whisk to blend. Add cherries and let stand 10 minutes (cherries should begin to plump).
- Add remaining ingredients to bowl; toss to coat. Serve.
Rib Roast with Onion Au Jus
Ingredients
- 2 medium sweet onions
- 8 cloves garlic
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 2 teaspoons dried thyme
- 1 standing rib roast (4–5 lb)
- 1 ½ cups reduced-sodium beef broth (or stock)
- 1 cup red wine (or beef broth)
- 2 tablespoons Worcestershire sauce
Steps
- Preheat oven to 425°F. Slice onions thinly (about 2 cups); chop garlic finely. Combine salt, pepper, and thyme; coat roast evenly with seasoning on all sides. Arrange onions and garlic in bottom of roasting pan, then place roast over onion mixture; bake 20 minutes or until browned.
- Reduce oven to 350°F; continue baking 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
- Preheat large sauté pan on medium-high 3 minutes. Transfer onion mixture to pan; cook 8–10 minutes until browned. Pour in broth, wine, and Worcestershire sauce and bring mixture to a boil. Reduce heat to medium and simmer 5 minutes.
- Meanwhile, slice roast. Serve roast with onion au jus.
Serving Suggestions
- Complete your meal with steamed vegetables, potato rolls, and pumpkin pie for dessert.
- It's important to let the roast rest before slicing so it reabsorbs the juices and stays moist and flavorful.
Savory Onion Bread Pudding
Amount per 1⁄12 recipe serving: Calories 360, Total Fat 28g, Sat Fat 16g, Trans Fat 0.5g, Chol 175mg, Sodium 570mg, Total Carb 18g, Fiber 1g, Sugars 7g, Protein 10g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%
Spiced Cherry Salad
Amount per ⅙ recipe serving: Calories 230, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 420mg, Total Carb 28g, Fiber 2g, Sugars 21g, Protein 6g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%
Rib Roast with Onion Au Jus
Amount per ⅛ recipe serving: Calories 670, Total Fat 51g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 950mg, Total Carb 5g, Fiber 1g, Sugars 2g, Protein 40g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%