Coming soon: New recipes (as well as a new "section" in my recipe index)- Freezer recipes! Of course, freezer recipes do require a bit of prep work (not to mention freezer space & freezer/oven-safe containers), but once they're done it's absolutely fantastic to be able to pop one in the oven & have a home cooked meal...
For a certain (and in my opinion, fairly costly!) fee, you could go stand around in a few different chain businesses' "kitchens" and put together meals with their ingredients, but if you can prep ingredients yourself, you'll save a boatload of money!
I have a few yummy make-ahead recipes already, but I've been scoping out Amazon's selection & putting those books on reserve at my library... hopefully there will be some more winners!
Look out for recipes soon!
11.11.2009
11.07.2009
Crockpot Pot Roast
Crockpot Pot Roast
Ingredients:
3-lb pot roast
2 (10.75 oz) cans cream of mushroom soup
1 envelope dry onion soup mix
2 (16 oz) bottles diet cola
Potatoes, if desired
Directions:
1. Place meat in slow cooker.
2. In large bowl, mix together mushroom soup, dry onion soup mix, and cola. Pour over roast in cooker.
3. Cover. Cook on low 6 hours.
Spaghetti Pizza Casserole
Spaghetti Pizza Casserole
Ingredients:
1 (7 oz) package spaghetti
1/2 c. egg substitute
1/4 c. grated Parmesan cheese
1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (26 oz) jar meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 lb sliced fresh mushrooms (baby bella are delish!)
1 1/2 c. shredded mozzarella cheese
Directions:
1. Preheat oven to 350.
2. Cook spaghetti according to package directions. Rinse with cold water and drain. In a large bowl, toss the spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15x10 inch baking pan coated with cooking spray. Set aside.
3. In a large nonstick skillet, cook the beef and onion over medium heat until meat is no longer pink. Drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings. Heat through.
4. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered at 350 for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.
Easy Arroz Con Pollo (chicken with rice)
I stumbled upon this recipe in a magazine or newspaper insert & no longer have the source to site, but my family found it to be very yummy... and I found it to be just as it's titled- EASY!
Easy Arroz Con Pollo (Chicken with Rice)
Ingredients:
1 3/4 c. uncooked instant rice
6 boneless, skinless chicken breast halves
garlic salt & pepper to taste
1 (14.5 oz) can chicken broth
1 c. picante sauce
1 (8 oz) can tomato sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. shredded Mexican cheese
Directions:
1. Spread the rice in a greased 13x9 inch baking dish, Sprinkle both sides of chicken with garlic salt and pepper’ place over rice. In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
2. Cover and bake at 350 for 55 minutes or until rice is tender and chicken juices run clear. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Crockpot Southwestern Chicken
Crockpot Southwestern Chicken
Ingredients:
2 (15.25 oz) cans corn, drained
1 (15 oz) can black beans, rinsed & drained
1 (16 oz) jar chunky salsa, divided
6 boneless, skinless chicken breast halves
1 c. low-fat shredded cheddar cheese
Directions:
1. Combine corn, black beans, and ½ cup salsa in slow cooker.
2. Top with chicken. Pour remaining salsa over chicken.
3. Cover. Cook on high 3-4 hours or low 7-8 hours.
4. Sprinkle with cheese. Cover 5 minutes for cheese to melt.
Crockpot Chicken & Sundried Tomatoes
Sundried tomatoes are kind of an acquired taste of sorts, but if you enjoy them, you'll love this recipe!
Ingredients:
1 Tbsp olive oil
3 lbs boneless skinless chicken breasts
2 garlic cloves, minced
1/2 c. white wine
1 1/2 c. chicken stock
1 tsp dried basil
½ c. chopped sun dried tomatoes, cut into slivers
Directions:
1. Heat oil in skillet. Add several pieces of chicken at a time, but make sure not to crowd the skillet so the chicken can brown evenly.
2. Transfer chicken to slow cooker as it finishes browning.
3. Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape up any bits from the bottom of the pan.
4. Pour over chicken. Scatter tomatoes over the top.
5. Cover. Cook on low 4-6 hours.
Crockpot Mexican Cornbread
One of our new favorites- the cornbread is so delicious, you could just make that by itself and it would be delightful!
Crockpot Mexican Cornbread
Ingredients:
1 lb extra-lean ground chuck
1 (16 oz) can cream-style corn
1 c. cornmeal
1/2 tsp baking soda
1 tsp salt
1/4 c. oil
1 c. milk
2 eggs, beaten
1/2 c. taco sauce
2 c. shredded cheddar cheese
1 medium-sized onion, chopped
1 garlic clove minced
1 (4 oz) can diced green chilies
Directions:
1. Brown ground chuck in nonstick skillet.
2. While meat is browning, combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.
4. Cover. Cook on high 1 hour and on low 3 ½ to 4 hours, or only on low 6 hours.
Baked Spaghetti
Mmmmmmmmmmmmm.... I love baked spaghetti- it's so savory & yummy and just, to me, better than the typical spaghetti & meatballs.
Baked Spaghetti
Ingredients:
1 (16 oz) spaghetti
1 1/2 lbs lean ground beef
1 medium onion, chopped
1/2 c. chopped green pepper
1 (10.75 oz) condensed cream of mushroom soup, undiluted
1 (10.75 oz) condensed tomato soup, undiluted
1 (8 oz) can tomato sauce
1 c. water
2 Tbsp brown sugar
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried rosemary, crushed
1/8 tsp garlic salt
1 c. (4 oz) shredded part-skim mozzarella cheese, divided
Directions:
1. Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
2. Drain spaghetti; stir into meat sauce. Add ½ cup of the cheese. Transfer to a greased 13x9 inch baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
Crockpot Chicken & Stuffing
Crockpot Chicken & Stuffing- if you like chicken, stuffing and mozzarella, you'll love this recipe! It's just so comforting!!! :)
Ingredients:
3-4 Tablespoons light butter or margarine
6 boneless, skinless chicken breast halves
6 fat-free mozzarella cheese slices
1 (10.75 oz) can cream of mushroom soup
1/4 c. water
6 oz. package stuffing mix
Directions:
1. Place chicken breasts in slow cooker sprayed with non-fat cooking spray.
2. Top each breast with a slice of cheese.
3. Combine soup and water. Pour over chicken.
4. Toss the stuffing mix, its seasoning packet, and butter together. Sprinkle over chicken breasts.
5. Cover. Cook on low 6-8 hours or on high 3-4 hours.
Taco Casserole
Taco Casserole
Ingredients:
1 lb ground beef
1 tsp dried minced onion
1/2 c. frozen corn
2 (8 oz) cans tomato sauce
2 tsp chili powder
1 (7 oz) pkg tortilla chips
1 (10.75 oz) can cream of mushroom soup
3/4 c. milk
1 c. shredded Mexican blend cheese
Directions:
1. Brown ground beef in a skillet over medium heat; drain. Add onion, corn, tomato sauce and chili powder; simmer for one minute.
2. Arrange enough tortilla chips to cover the bottom of a lightly greased 13x9 baking pan; press down lightly to crush chips coarsely.
3. Spoon beef mixture over chips. Mix soup and milk; spoon over top. Sprinkle with cheese.
4. Bake, uncovered, at 350 degrees for 30 minutes.
5. Serve with remaining tortilla chips.
Crockpot Beef Burgundy
Beef Burgundy is another family favorite (for those in my family that will eat beef). I'm so crazy about crockpot recipes, since they're generally* easier to make & just toss it in the crock pot and go about your business.
*I will caution that this recipe is a tad more complicated than just throwing stuff in the crock pot... not too difficult, but just be aware of it!
Crockpot Beef Burgundy
Ingredients:
2 slices lean turkey bacon, cut in squares
2 lbs lean sirloin tip or round steak, cubed
1/4 c. flour
1 tsp salt
1/2 tsp seasoned salt
1/4 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp black pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 c. burgundy wine
1/4 lb fresh mushrooms, sliced
2 Tbsp cornstarch
2 Tbsp cold water
Noodles (egg noodles or other for accompaniment)
Directions:
1. Cook bacon in nonstick skillet until browned. Remove bacon, reserving drippings.
2. Coat beef with flour and brown on all sides in bacon drippings.
3. Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in slow cooker.
4. Cover. Cook on LOW 6-8 hours.
5. Add mushrooms.
6. Dissolve cornstarch in water. Add to slow cooker.
7. Cover. Cook on HIGH 15 minutes.
8. Serve over noodles
New recipes coming soon :)
I'm completely feeling like a slacker for not updating this blog in over a month! I suppose those of you that reeeeeally know me understand that I generally attack a project with all my energy (and do it quite compulsively) for a little while, and then my ADHD gets the best of me and I move on to something else. I'm currently trying out a new game plan where I have several projects going on at once... so maybe my attention can continuously be divided between all of them, so nothing gets "old" or neglected.
Regardless, though, what I HAVE done is raid my local library's cookbook collection quite frequently & search for new recipes that are either good on their own or need just a little bit of tweaking to be top notch! I'm also beginning to ponder holiday foods as well, so I'll probably post some of those recipes- I prefer to post things once they get 'tested & approved' by my "panel" (whether it be the family or friends)... Once I get more 'holiday staples' in my pantry [read: more sugar, flour] and also get a certain baking pan that I'm fascinated with, I'll start my testing season. Since the holiday season is coming quickly, it's time for me to get on the stick!
Oh... also, I just thought I'd add that for the most part (minus holiday goodies), things are going to be healthier- not that I really did much of the ultra fattening stuff before, but it's healthier. Of course, if you wanted to use full fat stuff instead of the fat-free/reduced fat stuff, that substitutes just fine... but it's also tasty without the extra fat!
Stay tuned for fresh recipes!
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