I made this a couple of weeks ago using Golden Delicious apples a neighbor picked from his tree for us. I doubled the recipe because I have the ginormous Crock-Pot. I really hate peeling and coring apples, but it can be done a lot more easily using the Pampered Chef apple peeler-corer-slicer (which I don't have!)
Chunky Cinnamon Applesauce
Makes: 8-10 servings
Prep time: 10 minutes
Cooking time: 3-10 hours (I did it on low for 10 hours, overnight, and we had it for breakfast.)
Ideal slow cooker size: 4-quart
Ingredients:
8 apples, peeled, cored, and cut into chunks or slices (about 6 cups)
1/2-1 cup sugar (I used 1/2 cup)
2 Tbsp red hot candies (I used one Decor cake decoration bottle full)
Directions:
1. Combine all ingredients in slow cooker.
2. Cook on Low 8-10 hours, or on High 3-4 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good, though the recipe in the book calls for additional water, and I found that made the applesauce way too watery. Apples have enough water of their own!
Wednesday, October 6, 2010
Vegetable Pork Dish
I'm making this tomorrow in the Crock-Pot. It sounds delicious. It's being made almost entirely with ingredients we got from Angel Food Ministries. Yay for thriftiness. :)
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Monday, January 25, 2010
Mexican Casserole
This is a great recipe to make with the kids. My 3 year old enjoyed helping me by dumping in the ingredients and stirring the food. :)
Mexican Casserole
Ingredients:
2 Tbsp vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)
1 small onion, diced
2 cloves garlic, diced
1 can black beans, undrained
1 can recipe-ready diced tomatoes, undrained
1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)
1 can Mexicorn, drained
1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)
1 small can sliced black olives, drained
1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)
rice to serve it over (your choice)
Directions:
In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F.
Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.
Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).
Best served over rice; I used brown rice.
Mexican Casserole
Ingredients:
2 Tbsp vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)
1 small onion, diced
2 cloves garlic, diced
1 can black beans, undrained
1 can recipe-ready diced tomatoes, undrained
1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)
1 can Mexicorn, drained
1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)
1 small can sliced black olives, drained
1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)
rice to serve it over (your choice)
Directions:
In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F.
Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.
Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).
Best served over rice; I used brown rice.
Wednesday, October 28, 2009
Chicken Enchiladas for the Slow Cooker
This is really more of a casserole than strict chicken enchiladas. It's still yummy! I doubled this recipe because I have the huge-sized Crock-Pot. This recipe is intended for the smaller, 3-quart Crock-Pot.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Tuesday, October 27, 2009
Low-Fat Crock-Pot Roast
Made this today. It was so easy and made the house smell wonderful!! I made a few changes which I'll note...
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Wednesday, March 11, 2009
Becky's Slow Cooker Chili
That's right! A recipe by yours truly! And it's super easy. Let me know what you think!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Saturday, February 7, 2009
Simple Penne Casserole
This is a recipe I made up myself, using ingredients I had on hand. It was very easy and the family liked it. :)
Simple Penne Casserole
Ingredients:
1 lb. hamburger
2 tsp Italian seasoning
2 tsp minced garlic
1 lb package penne pasta (I used Barilla whole grain, 13.5 oz package)
1 jar of your favorite pasta sauce
3 C shredded mozzarella cheese
Directions:
1. Brown the hamburger with half of the Italian seasoning and all of the minced garlic mixed in.
2. Meanwhile, cook the pasta according to the package directions. Drain.
3. Mix hamburger mixture with pasta. Add pasta sauce, the rest of the Italian seasoning, and then mozzarella cheese.
4. Top with more mozzarella cheese if desired.
5. Cook in preheated 375° oven for 25 minutes or until cheese is melted and sauce is hot. Serve with garlic bread and salad. Enjoy!
Simple Penne Casserole
Ingredients:
1 lb. hamburger
2 tsp Italian seasoning
2 tsp minced garlic
1 lb package penne pasta (I used Barilla whole grain, 13.5 oz package)
1 jar of your favorite pasta sauce
3 C shredded mozzarella cheese
Directions:
1. Brown the hamburger with half of the Italian seasoning and all of the minced garlic mixed in.
2. Meanwhile, cook the pasta according to the package directions. Drain.
3. Mix hamburger mixture with pasta. Add pasta sauce, the rest of the Italian seasoning, and then mozzarella cheese.
4. Top with more mozzarella cheese if desired.
5. Cook in preheated 375° oven for 25 minutes or until cheese is melted and sauce is hot. Serve with garlic bread and salad. Enjoy!
Monday, January 26, 2009
Chicken Soup with Lentils and Barley
Okay, I'll admit it on this one... I started making it and then realized that I had no barley. So I made it without barley and added another half cup of lentils instead. And it was fine!
Chicken Soup with Lentils and Barley
Ingredients:
1 C sliced leeks or chopped onion (I used the latter)
1/2 C chopped green or red sweet pepper (I used green)
1 clove garlic, minced
2 Tbsp margarine or butter
2 14-1/2-ounce cans chicken broth
1-1/2 C water
1/2 C dry lentils, rinsed and drained
1/2 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1/4 tsp dried rosemary, crushed
1-1/2 C chopped cooked chicken or turkey (I poached chicken on the stove for this recipe)
1-1/2 C sliced carrots (3 medium)
1/2 C quick-cooking barley
1 14-1/2-ounce can tomatoes, cut up (I bought the ones that were already cut up)
Directions:
1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and 1/4 tsp pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Stir in the chicken, carrots, and uncooked barley. Cover and simmer about 20 minutes more or just until carrots are tender. Add the undrained tomatoes; heat through. Makes about 8 cups (6 main-dish servings). (I doubled it.)
Chicken Soup with Lentils and Barley
Ingredients:
1 C sliced leeks or chopped onion (I used the latter)
1/2 C chopped green or red sweet pepper (I used green)
1 clove garlic, minced
2 Tbsp margarine or butter
2 14-1/2-ounce cans chicken broth
1-1/2 C water
1/2 C dry lentils, rinsed and drained
1/2 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1/4 tsp dried rosemary, crushed
1-1/2 C chopped cooked chicken or turkey (I poached chicken on the stove for this recipe)
1-1/2 C sliced carrots (3 medium)
1/2 C quick-cooking barley
1 14-1/2-ounce can tomatoes, cut up (I bought the ones that were already cut up)
Directions:
1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and 1/4 tsp pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Stir in the chicken, carrots, and uncooked barley. Cover and simmer about 20 minutes more or just until carrots are tender. Add the undrained tomatoes; heat through. Makes about 8 cups (6 main-dish servings). (I doubled it.)
Sunday, January 25, 2009
Slow Cooker Pot Roast
This one actually comes out more like a beef stew, but a good beef stew to be sure! The kids loved it. I prepared the vegetables the night before, and then before work I threw everything into the Crock-Pot and started it up. The house was filled with amazing aromas when we got home!
Also... You know how there are some slow cooker recipes that just don't seem to come out right? (Vegetables mushy, meat not the right texture, etc...) This is NOT one of those recipes!
Slow Cooker Pot Roast
Ingredients:
4 medium potatoes, cubed (I cut them into smaller pieces because in my experience, potatoes frequently do not cook through in the slow cooker)
4 carrots, sliced
1 onion, sliced
3-4 pound rump roast, or pot roast, cut into serving size pieces (I used a round roast that I got on sale and it was perfect)
1 tsp salt
1/2 tsp pepper
1 bouillon cube (I used Better than Bouillon, which I prefer the flavor of)
1/2 C boiling water
Directions:
1. Put vegetables and meat in slow cooker. Stir in salt and pepper.
2. Dissolve bouillon cube in water, then pour over other ingredients.
3. Cover. Cook on Low 10-12 hours.
Also... You know how there are some slow cooker recipes that just don't seem to come out right? (Vegetables mushy, meat not the right texture, etc...) This is NOT one of those recipes!
Slow Cooker Pot Roast
Ingredients:
4 medium potatoes, cubed (I cut them into smaller pieces because in my experience, potatoes frequently do not cook through in the slow cooker)
4 carrots, sliced
1 onion, sliced
3-4 pound rump roast, or pot roast, cut into serving size pieces (I used a round roast that I got on sale and it was perfect)
1 tsp salt
1/2 tsp pepper
1 bouillon cube (I used Better than Bouillon, which I prefer the flavor of)
1/2 C boiling water
Directions:
1. Put vegetables and meat in slow cooker. Stir in salt and pepper.
2. Dissolve bouillon cube in water, then pour over other ingredients.
3. Cover. Cook on Low 10-12 hours.
Saturday, January 24, 2009
Saucy Stroganoff-Style Meatballs
We tried this one last week and it got rave reviews from two of my three kids. The third one doesn't like mushrooms. Well, you can't please everyone!
Saucy Stroganoff-Style Meatballs
Ingredients:
1 10-1/4-ounce can condensed golden mushroom soup
1/2 C dairy sour cream
1/2 C milk
1/4 C dry white wine or beef broth (I used the latter)
2 Tbsp all-purpose flour
32 to 36 frozen cooked meatballs (I used turkey meatballs)
1 4-ounce can (drained weight) sliced mushrooms, drained
hot cooked noodles
Directions:
1. In a large saucepan combing golden mushroom soup, sour cream, milk, white wine or beef broth, and flour. Add meatballs and mushrooms.
2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until meatballs are heated through, stirring occasionally. Serve over noodles.
Saucy Stroganoff-Style Meatballs
Ingredients:
1 10-1/4-ounce can condensed golden mushroom soup
1/2 C dairy sour cream
1/2 C milk
1/4 C dry white wine or beef broth (I used the latter)
2 Tbsp all-purpose flour
32 to 36 frozen cooked meatballs (I used turkey meatballs)
1 4-ounce can (drained weight) sliced mushrooms, drained
hot cooked noodles
Directions:
1. In a large saucepan combing golden mushroom soup, sour cream, milk, white wine or beef broth, and flour. Add meatballs and mushrooms.
2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until meatballs are heated through, stirring occasionally. Serve over noodles.
Friday, January 23, 2009
Tater Tot Casserole
So, the Duggar family has a famous tater tot casserole recipe, but I lacked a couple of the ingredients, so I went onto the web and found another recipe... On Cooks.com. We just finished eating it and it was tasty! The only thing I might change would be to add a little milk with the soup to make it a big creamier, but it was basically terrific.
A certain little person helped me make this one!
Tater Tot Casserole
Ingredients:
1 pound ground hamburger meat
1 can cream of mushroom soup
1 bag tater tots (we ended up running out of room for all of them, so the rest of the bag is waiting in the freezer to be a snack)
shredded cheese (I used sharp cheddar but I am thinking that Monterey jack might also be good)
Directions:
Brown hamburger meat (I added some garlic powder to give it a bit of flavor, and it was yummy!). Drain fat. Add cream of mushroom soup and stir together. Let simmer on low heat for 15 minutes. Place mixture in the bottom of a casserole dish. Layer tater tots neatly on top of the mixture. Place in oven on 350º and let the tater tots brown (I found it to take about 15 minutes). Sprinkle with cheese (be generous; I used about 2 cups); melt it in the oven and ENJOY.
A certain little person helped me make this one!
Tater Tot Casserole
Ingredients:
1 pound ground hamburger meat
1 can cream of mushroom soup
1 bag tater tots (we ended up running out of room for all of them, so the rest of the bag is waiting in the freezer to be a snack)
shredded cheese (I used sharp cheddar but I am thinking that Monterey jack might also be good)
Directions:
Brown hamburger meat (I added some garlic powder to give it a bit of flavor, and it was yummy!). Drain fat. Add cream of mushroom soup and stir together. Let simmer on low heat for 15 minutes. Place mixture in the bottom of a casserole dish. Layer tater tots neatly on top of the mixture. Place in oven on 350º and let the tater tots brown (I found it to take about 15 minutes). Sprinkle with cheese (be generous; I used about 2 cups); melt it in the oven and ENJOY.
Saturday, January 10, 2009
Homemade Beef Casserole
I'm pretty sure I got this one from my BFF Kat. It's super easy to make, and it's a real kid pleaser.
Homemade Beef Casserole
Ingredients:
1 pound elbow macaroni, cooked
1.5 pounds ground beef
8 ounces or more of shredded cheddar cheese (I use closer to 3 cups)
2 15-ounce cans tomato sauce
1-1/8 zesty Italian spices (or use a mixture of oregano and basil if you don't have this)
Directions:
1. In a large bowl, place macaroni, beef, all but 1 C of cheese, 1-1/2 cans tomato sauce, and one teaspoon Italian spices and mix well.
2. Pour into 13x9 baking dish. Top with remaining 1/2 can tomato sauce and then the rest of the cheese. Sprinkle with remaining spices. Cover with foil and bake at 350° for 30-45 minutes.
Homemade Beef Casserole
Ingredients:
1 pound elbow macaroni, cooked
1.5 pounds ground beef
8 ounces or more of shredded cheddar cheese (I use closer to 3 cups)
2 15-ounce cans tomato sauce
1-1/8 zesty Italian spices (or use a mixture of oregano and basil if you don't have this)
Directions:
1. In a large bowl, place macaroni, beef, all but 1 C of cheese, 1-1/2 cans tomato sauce, and one teaspoon Italian spices and mix well.
2. Pour into 13x9 baking dish. Top with remaining 1/2 can tomato sauce and then the rest of the cheese. Sprinkle with remaining spices. Cover with foil and bake at 350° for 30-45 minutes.
Friday, January 9, 2009
Nacho-Style Casserole
This one was a moderate success with the kids. I had a little problem in that nacho cheese soup can no longer be found at either of my local grocery stores; instead I used a jar of salsa con queso. I think it made the casserole a little runnier than it was supposed to be, so if you have the option, I'd recommend the nacho cheese soup!
Nacho-Style Casserole
Ingredients:
1 pound lean ground beef
1 C chopped onion
1 11-ounce can condensed nacho cheese soup
1 C milk
1 4-ounce can diced green chile peppers
6 medium potatoes, cut into wedges (about 2 pounds)
1/4 tsp garlic salt
dairy sour cream (optional)
bottled salsa (optional)
sliced green onions (optional)
shredded cheddar cheese (optional)
Directions:
1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.
2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.
4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.
Nacho-Style Casserole
Ingredients:
1 pound lean ground beef
1 C chopped onion
1 11-ounce can condensed nacho cheese soup
1 C milk
1 4-ounce can diced green chile peppers
6 medium potatoes, cut into wedges (about 2 pounds)
1/4 tsp garlic salt
dairy sour cream (optional)
bottled salsa (optional)
sliced green onions (optional)
shredded cheddar cheese (optional)
Directions:
1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.
2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.
4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.
Thursday, January 8, 2009
Creamy Meatball Casserole
This one was another hit with the kids!
Creamy Meatball Casserole
Ingredients:
1 10-3/4-ounce can condensed cream of mushroom or cream of onion soup (my store doesn't carry cream of onion soup so you can guess which one I used!)
1 C milk
1/2 C dairy sour cream
1/2 tsp salt
1/8 tsp black pepper
32 frozen cooked meatballs (I used turkey ones. Also, I suppose you could make your own and freeze them ahead of time -- they do need to be frozen for the recipe.)
1 20-ounce package refrigerated red-skinned potato wedges (I couldn't find these anywhere so I bought fresh red-skinned potatoes and wedged them.)
1 16-ounce package frozen loose-pack stir-fry vegetables (any combination -- I used the Chinese variety)
Directions:
1. In a large bowl stir together cream of mushroom soup, milk, sour cream, salt, and pepper. Stir in meatballs, potato wedges, and vegetables. Transfer to an ungreased 3-quart rectangular baking dish.
2. Bake, covered, in a 350°F oven about 1 hour or until heated through.
Creamy Meatball Casserole
Ingredients:
1 10-3/4-ounce can condensed cream of mushroom or cream of onion soup (my store doesn't carry cream of onion soup so you can guess which one I used!)
1 C milk
1/2 C dairy sour cream
1/2 tsp salt
1/8 tsp black pepper
32 frozen cooked meatballs (I used turkey ones. Also, I suppose you could make your own and freeze them ahead of time -- they do need to be frozen for the recipe.)
1 20-ounce package refrigerated red-skinned potato wedges (I couldn't find these anywhere so I bought fresh red-skinned potatoes and wedged them.)
1 16-ounce package frozen loose-pack stir-fry vegetables (any combination -- I used the Chinese variety)
Directions:
1. In a large bowl stir together cream of mushroom soup, milk, sour cream, salt, and pepper. Stir in meatballs, potato wedges, and vegetables. Transfer to an ungreased 3-quart rectangular baking dish.
2. Bake, covered, in a 350°F oven about 1 hour or until heated through.
Wednesday, January 7, 2009
Cheese Enchilada Chowder
Hi all! Long time no see! I guess the holidays kept me busy -- sorry about that! I've been trying a lot of new recipes recently, so I'll probably be posting more often.
Cheese Enchilada Chowder
I made this one tonight, and the kids LOVED it. I didn't have tortilla chips but we did put dollops of guacamole and sour cream on top of each serving as suggested.
Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained (I used the Ro*Tel kind with chiles)
1 10-ounce package frozen whole kernel corn (I used a 12-ounce package of SteamFresh)
1/2 C chopped onion
1/2 C chopped yellow, green, or red sweet pepper (I used one whole green bell pepper)
1 small fresh jalapeño chile pepper (seeded, if desired), finely chopped
1 19-ounce can enchilada sauce (I used medium, which combined with the jalapeños was pretty darned spicy, so maybe for kids the mild type is better.)
1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom or onion if you want to make this a vegetarian meal)
2 C milk
1 C shredded Monterey Jack cheese (4 ounces)
1 C shredded cheddar cheese (4 ounces) (I used medium but I bed sharp would be good too!)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)
Directions:
1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, corn, onion, sweet pepper, and jalapeño chile pepper. In a large bowl whisk together enchilada sauce and cream of chicken (or mushroom or onion) soup. Gradually whisk in milk until smooth. Pour sauce mixture over bean mixture in slow cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir in both cheeses until melted. If desired, top servings with sour cream, guacamole, and tortilla chips.
NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cheese Enchilada Chowder
I made this one tonight, and the kids LOVED it. I didn't have tortilla chips but we did put dollops of guacamole and sour cream on top of each serving as suggested.
Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained (I used the Ro*Tel kind with chiles)
1 10-ounce package frozen whole kernel corn (I used a 12-ounce package of SteamFresh)
1/2 C chopped onion
1/2 C chopped yellow, green, or red sweet pepper (I used one whole green bell pepper)
1 small fresh jalapeño chile pepper (seeded, if desired), finely chopped
1 19-ounce can enchilada sauce (I used medium, which combined with the jalapeños was pretty darned spicy, so maybe for kids the mild type is better.)
1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom or onion if you want to make this a vegetarian meal)
2 C milk
1 C shredded Monterey Jack cheese (4 ounces)
1 C shredded cheddar cheese (4 ounces) (I used medium but I bed sharp would be good too!)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)
Directions:
1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, corn, onion, sweet pepper, and jalapeño chile pepper. In a large bowl whisk together enchilada sauce and cream of chicken (or mushroom or onion) soup. Gradually whisk in milk until smooth. Pour sauce mixture over bean mixture in slow cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir in both cheeses until melted. If desired, top servings with sour cream, guacamole, and tortilla chips.
NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Saturday, November 1, 2008
Corn and Shrimp Chowder
I'm posting this one because I talked about it on Twitter and Facebook and it garnered some interest. We're just about to eat it and it looks fabulous! (Picture above is what it looks like right before it's finished.) UPDATE: It was fabulous -- a big hit with everyone!
Corn and Shrimp Chowder
Makes 6 servings
Prep time: 20 minutes
Cooking time: 3-4 hours
Ideal slow cooker size: 3-quart (I doubled the recipe and used my giant Crock-Pot)
Recipe from: Fix-It and Forget-It
Ingredients:
4 slices bacon, diced
1 C chopped onions
2 C diced, unpeeled red potatoes
2 10-oz. pkgs. frozen corn
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
2 6-oz cans shrimp (my store only had 4 oz cans, so I improvised a bit)
2 C water
2 Tbsp butter or margarine
12-oz can evaporated milk
chopped chives, to taste
Directions:
1. Fry bacon in skillet until lightly crisp. Add onions to droppings and saute until transparent. Using slotted spoon, transfer bacon and onions to slow cooker.
2. Add remaining ingredients to cooker except milk and chives.
3. Cover. Cook on Low 3-4 hours, adding milk and chives 30 minutes before end of cooking time.
4. Serve with broccoli salad. (I didn't do this, but I did serve it with warmed-up sourdough bread.)
Thursday, September 18, 2008
Mini Crescent Dogs
I'm making these tonight. They are super easy and a favorite of my kids. Yeah, yeah -- appetizers for dinner. :)
Mini Crescent Dogs
Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 48 snacks
INGREDIENTS:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
DIRECTIONS:
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Mini Crescent Dogs
Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 48 snacks
INGREDIENTS:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
DIRECTIONS:
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Tuesday, September 2, 2008
Cheesy Chicken Parmesan Over Pasta
I made this tonight. It was incredibly easy to make and very tasty. We didn't even have any leftovers!
Cheesy Chicken Parmesan Over Pasta
Breaded chicken breasts topped with savory tomatoes and melted cheese and served over hot pasta
Hands on: 15 minutes
Total: 35 minutes
Makes: 4 servings (1 chicken breast and 1 cup pasta each)
Ingredients:
4 frozen Banquet or Tyson breaded chicken breast patties
2 cans (14.5 ounces each) Hunts Diced Tomatoes with Basil, Garlic & Oregano, drained (I ran out of this so I used regular canned dice tomatoes and spiced them myself)
4 slices (2/3 oz. each) mozzarella cheese
8 ounces dry pasta, uncooked (I used rotini)
shredded Parmesan cheese, optional
Directions:
1. Bake chicken in preheated oven according to package directions.
2. Top each breast with 1/3 cup of the tomatoes; cover with 1 cheese slice. Continue baking 20 minutes, or until chicken is heated through and cheese is melted. Meanwhile, cook pasta in large saucepan according to package directions.
3. Drain pasta; return to saucepan. Add the remaining tomatoes; toss to coat. Place on large platter; top with chicken. Sprinkle with the Parmesan cheese, if desired.
Cheesy Chicken Parmesan Over Pasta
Breaded chicken breasts topped with savory tomatoes and melted cheese and served over hot pasta
Hands on: 15 minutes
Total: 35 minutes
Makes: 4 servings (1 chicken breast and 1 cup pasta each)
Ingredients:
4 frozen Banquet or Tyson breaded chicken breast patties
2 cans (14.5 ounces each) Hunts Diced Tomatoes with Basil, Garlic & Oregano, drained (I ran out of this so I used regular canned dice tomatoes and spiced them myself)
4 slices (2/3 oz. each) mozzarella cheese
8 ounces dry pasta, uncooked (I used rotini)
shredded Parmesan cheese, optional
Directions:
1. Bake chicken in preheated oven according to package directions.
2. Top each breast with 1/3 cup of the tomatoes; cover with 1 cheese slice. Continue baking 20 minutes, or until chicken is heated through and cheese is melted. Meanwhile, cook pasta in large saucepan according to package directions.
3. Drain pasta; return to saucepan. Add the remaining tomatoes; toss to coat. Place on large platter; top with chicken. Sprinkle with the Parmesan cheese, if desired.
Monday, September 1, 2008
Creamy Chicken, Pasta & Mushroom Skillet
I made this last week. It was easy, and a hit with the kids!
Creamy Chicken, Pasta & Mushroom Skillet
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas
Hands on: 20 minutes
Total: 20 minutes
Makes: 6 servings (1-1/3 cups each)
Ingredients:
8 ounces dry rigatoni pasta, uncooked
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 ounces) Hunt's Petite Diced Tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup frozen green peas, thawed
grated Parmesan cheese, optional
Directions:
1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.
2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heaated through, stirring occasionally. Add peas; mix well.
3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.
Creamy Chicken, Pasta & Mushroom Skillet
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas
Hands on: 20 minutes
Total: 20 minutes
Makes: 6 servings (1-1/3 cups each)
Ingredients:
8 ounces dry rigatoni pasta, uncooked
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 ounces) Hunt's Petite Diced Tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup frozen green peas, thawed
grated Parmesan cheese, optional
Directions:
1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.
2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heaated through, stirring occasionally. Add peas; mix well.
3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.
Tuesday, August 26, 2008
Arroz con Pollo y Frijoles
This is SUPER delicious, and really easy to make. My kids also loved it -- even my 2 year old and my 10 year old (the one who doesn't like tomatoes!). I was initially intimidated because I had never prepared chicken thighs before, but it was SO easy!
Arroz con Pollo y Frijoles
Hands on: 15 minutes
Total: 35 minutes
Makes: 6 servings
Ingredients:
2-1/2 pounds chicken thighs (I could only find 2.36 pounds at the store, but it was perfect)
2 teaspoons garlic salt
1 teaspoon coarsely ground black pepper
PAM Original No-Stick Cooking Spray
1 cup long-grain rice (I only had medium-grain and it worked fine)
2 cans (10 ounces each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (14 ounces) chicken broth
1 can (16 ounces) Rosarita No Fat Traditional Refried Beans
1/2 cup shredded Oaxaca, Chihuahua or Mexican blend cheese (1/2 cup = 2 ounces)
Directions:
1. Season chicken with garlic salt and pepper on both sides. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.
2. Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.
3. Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes, or until beans are hot and cheese is melted. Serve with chicken.
Recipe from and copyright reserved by: conagrafoods.com
Arroz con Pollo y Frijoles
Hands on: 15 minutes
Total: 35 minutes
Makes: 6 servings
Ingredients:
2-1/2 pounds chicken thighs (I could only find 2.36 pounds at the store, but it was perfect)
2 teaspoons garlic salt
1 teaspoon coarsely ground black pepper
PAM Original No-Stick Cooking Spray
1 cup long-grain rice (I only had medium-grain and it worked fine)
2 cans (10 ounces each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 can (14 ounces) chicken broth
1 can (16 ounces) Rosarita No Fat Traditional Refried Beans
1/2 cup shredded Oaxaca, Chihuahua or Mexican blend cheese (1/2 cup = 2 ounces)
Directions:
1. Season chicken with garlic salt and pepper on both sides. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.
2. Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.
3. Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes, or until beans are hot and cheese is melted. Serve with chicken.
Recipe from and copyright reserved by: conagrafoods.com
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