Ingredients
6 tablespoons flour, divided
1 1/2 pounds chuck roast
3 cups cola
1 cup frozen seasoning blend (contains onions, green peppers, celery)
1 cup baby carrots
1 (14 1/2-ounce) jar beef gravy
1 (10-ounce) box frozen green peas
2 teaspoons Montreal steak seasoning
1/4 cup water

Steps

1. Preheat slow cooker on high. Dredge roast in 1/4 cup flour to coat both sides; place in slow cooker. Wash hands. Stir in remaining ingredients except flour and water. Reduce heat to low; cook 8–10 hours.
2. 30 minutes before serving, increase heat to high. Break roast apart, using 2 forks. Combine in small bowl, remaining 2 tablespoons flour with water until smooth. Add to roast while stirring continuously. Cook 30 more minutes. Serve.

CALORIES (per 1/4 recipe) 590kcal; FAT 28g; CHOL 98mg;
SODIUM 1063mg; CARB 49g; FIBER 5g; PROTEIN 34g;
VIT A 136%; VIT C 16%; CALC 2%; IRON 22%

Ingredients
1 (20-ounce) package refrigerated mashed potatoes
3/4 cup shredded cheddar cheese
1/2 teaspoon garlic salt
1/4 teaspoon liquid smoke flavoring

Steps

1. Combine all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 6 minutes, stirring occasionally, until heated. Serve.

CALORIES (per 1/4 recipe) 193kcal; FAT 8g; CHOL 23mg;
SODIUM 626mg; CARB 21g; FIBER 2g; PROTEIN 7g;
VIT A 5%; VIT C 4%; CALC 17%; IRON 2%

Ingredients
1 (7-ounce) can pressurized whipped cream + additional for (optional) topping
1 cup heavy whipping cream, divided
1 (2.8-ounce) package European-style chocolate mousse mix
1 teaspoon hazelnut instant coffee granules
1 (9-inch) chocolate cookie crumb pie crust
1 (1.3-ounce) envelope whipped topping mix
1 (.85-ounce) packet hazelnut hot chocolate mix

Steps

1. Whisk together, in large bowl, entire contents of pressurized whipped cream, 1/2 cup whipping cream, mousse mix and coffee granules until well blended; spoon mixture into pie crust.
2. Mix, in medium bowl, whipped topping mix, hot chocolate mix and remaining 1/2 cup cream, using electric mixer (or whisk) on high speed for 2 minutes. Spread over mousse layer and freeze 20–25 minutes.
3. Top with additional whipped cream. Cut, rinsing knife between each slice, and serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 388kcal; FAT 28g; CHOL 72mg;
SODIUM 158mg; CARB 28g; FIBER 2g; PROTEIN 2g;
VIT A 15%; VIT C 0%; CALC 3%; IRON 11%