Country Ranch Green Beans Potatoes with beef

½ stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked beef, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add beef, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty

Sausage Peppers & Onions

Ingredients :
2lbs Red Potatoes
2 Large Bell Peppers
1.5 Onions
6 Hot Italian Turkey Sausages (20oz)
1tsp Garlic Powder
1tsp Rosemary (dried & crushed)
1TB Olive Oil
Salt & Pepper

Clean your veggies and chop the potatoes into a 1/2″-3/4″ dice, and the onions and peppers into 1″ sections. 
Toss the vegetables with the Olive Oil, garlic powder, rosemary and generous amounts of salt and pepper. 
Cut the sausage links into 5-6 pieces each and set to the side in the refrigerator. 
Spread on a greased sheet pan and cook on 375° for 20 mins, remove from the oven and put the sausage on top and return to the oven for an additional 35 mins. 
Toss the mixture once or twice while cooking.
Remove from the oven, toss together and serve. This is delicious on its own and wonderful with an egg however you like them cooked on the side!

Mississippi Roast

Ingredients :
1 chuck roast (4-5lbs beef) 
1 packet ranch dressing/dip mix
1 packet au jus
1 stick butter
5-10 pepperoncini peppers
Put roast in crock pot. Sprinkle ranch mix and gravy mix on top. Add butter and place the peppers around it on top of the meat. Cook on low 8-10 hours.