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!
Wednesday, March 11, 2009
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 350ยบ 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 350ยบ 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.
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