large zip-top bag
2 1/2 lb boneless beef chuck roast
3 tablespoons flour
1 teaspoon pepper
2 tablespoons canola oil
4–5 petite red potatoes (rinsed)
1 large onion (rinsed)
4 celery ribs (rinsed)
8 ounces fresh cut carrots
1 (32-ounce) box reduced-sodium beef broth
1 (14.5-ounce) can Italian-style diced tomatoes
1 bay leaf
1 cup quick-cooking pearled barley

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut beef into 3-inch chunks and place in large zip-top bag, beef, flour, and pepper (wash hands); seal tightly and shake to coat. Place oil in pan; swirl to coat. Place beef in pan (wash hands); cook 2–3 minutes on each side or until browned.
2. While roast browns, cut potatoes into quarters. Remove ends and peel from onion; cut onion into quarters. Cut celery into 1/2-inch-pieces. Place roast in slow cooker. Add remaining ingredients (except barley); cook 4–6 hours on HIGH or 8 hours on LOW.
3. About one hour before serving, stir in barley. Do not replace lid. Cook uncovered 1 hour or until barley and beef are both tender. Remove bay leaf and serve.
   

CALORIES (per 1/8 recipe) 450kcal; FAT 23g; CHOL 75mg;
SODIUM 450mg; CARB 28g; FIBER 4g; PROTEIN 33g;
VIT A 100%; VIT C 20%; CALC 6%; IRON 20%

8 Bakery potato rolls
1 (12x24-inch) sheet aluminum foil
2 tablespoons unsalted butter
8 ounces pre-sliced baby portabella mushrooms (rinsed)
1 teaspoon browning sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
4–5 sprigs fresh Italian parsley (rinsed)
1/2 cup light mayonnaise
8 slices provolone cheese (6 ounces)

1. Preheat oven to 400°F. Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet. Preheat medium sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add mushrooms; stir in browning sauce, salt, and pepper. Cook 4–5 minutes, stirring often, or until mushrooms are tender and well browned.
2. While mushrooms brown, chop parsley finely; combine in small bowl with mayonnaise. Spread herb mayonnaise over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top each roll with 1 folded cheese slice. Assemble with top halves of rolls.
3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal the package. Bake 10 minutes or until cheese melts. Serve.

CALORIES (per 1/8 recipe) 260kcal; FAT 16g; CHOL 30mg;
SODIUM 410mg; CARB 18g; FIBER 1g; PROTEIN 8g;
VIT A 8%; VIT C 6%; CALC 15%; IRON 6%