6 lbs pork roast (pork butt/shoulder)
20 oz coke
12 oz la victoria red taco sauce mild
1 c. brown sugar
1 tbsp cumin
Place pork in crock pot, add water to the crock pot, half way up pork (or just an inch or two of water), cook pork in crock pot for 12 hours on low. Drain water, add remaining ingredients, cook 2-4 more hours on low. Shred in crock pot, cook 2 more hours.
contributed by my cousin Karen Rees
Sunday, August 30, 2009
Saturday, August 15, 2009
Potluck Lasagna
1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
Pizza Meat Loaf Cups
1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
Perfect Strawberry Cake
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
Peach Glazed Pork Chops
6 pork chops
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix
Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.
Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Makes 4 servings.
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix
Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.
Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Makes 4 servings.
Herb Rubbed Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
Thursday, August 13, 2009
Baked Pork Chimichangas
I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)
1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water
Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.
To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.
1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water
Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.
To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.
Monday, August 10, 2009
Hearty Chicken Enchiladas
1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional
In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.
Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.
Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional
In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.
Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.
Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.
Hearty Burritos
½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.
Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.
To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.
***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.
Vegetarian Variation: Omit ground beef.
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.
Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.
To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.
***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.
Vegetarian Variation: Omit ground beef.
Hamburger Rice Skillet
1 pound ground beef
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste
In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste
In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.
Foolproof Chicken
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons raspberry jam
1 (1 ounce) package dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the barbecue sauce, jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.
***I use boneless, skinless chicken breasts and bake for about 40 minutes.
****Also, you can substitute with different jams, the original recipe called for plum but I didn't have any plum and found that we liked the raspberry very much.
1/2 cup barbecue sauce
3 tablespoons raspberry jam
1 (1 ounce) package dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the barbecue sauce, jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.
***I use boneless, skinless chicken breasts and bake for about 40 minutes.
****Also, you can substitute with different jams, the original recipe called for plum but I didn't have any plum and found that we liked the raspberry very much.
Corn Bread Sloppy Joes
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese
Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.
Yield: 6 servings.
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese
Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.
Yield: 6 servings.
Friday, August 7, 2009
Menu Planning
Save time and money by planning ahead!
This is what works for me and my family, please share with us what works for you and yours:
I make a two-week meal plan every payday before going to the grocery store. (We get paid every other week.) I look at the calendar to see what will be going on (do we have company coming or dinner plans anywhere else, etc.) and then I make a list of dinners we want to have. (I rarely plan breakfast or lunch, I just try to keep those things stocked and we decide from day-to-day what to have.) I like to try at least 2-3 new recipes each two-week period, so I browse my cookbooks to choose which ones to try. I also like to make at least one or two recipes that can be doubled and half frozen, as well as use one or two of the already frozen meals in my freezer. I pay attention to what meals require the freshest foods and plan to have them first as I assign meals to the calendar.
As I write down what we'll be eating, I keep a running grocery list so I am sure to buy everything I need for each of the meals. Then I make a run-through of the kitchen and pantry and add more needed items to the shopping list. (Often I've started the list already by keeping a piece of paper on the fridge where I write things down as I notice we're running low on them.)
Now I have my shopping list and know exactly what we'll be eating each night for the next two weeks. Sometimes I switch up what day we have what (depending on my mood and any unexpected plans that come up) but at least I have a general plan and all the ingredients for each dish.
This is what works for me and my family, please share with us what works for you and yours:
I make a two-week meal plan every payday before going to the grocery store. (We get paid every other week.) I look at the calendar to see what will be going on (do we have company coming or dinner plans anywhere else, etc.) and then I make a list of dinners we want to have. (I rarely plan breakfast or lunch, I just try to keep those things stocked and we decide from day-to-day what to have.) I like to try at least 2-3 new recipes each two-week period, so I browse my cookbooks to choose which ones to try. I also like to make at least one or two recipes that can be doubled and half frozen, as well as use one or two of the already frozen meals in my freezer. I pay attention to what meals require the freshest foods and plan to have them first as I assign meals to the calendar.
As I write down what we'll be eating, I keep a running grocery list so I am sure to buy everything I need for each of the meals. Then I make a run-through of the kitchen and pantry and add more needed items to the shopping list. (Often I've started the list already by keeping a piece of paper on the fridge where I write things down as I notice we're running low on them.)
Now I have my shopping list and know exactly what we'll be eating each night for the next two weeks. Sometimes I switch up what day we have what (depending on my mood and any unexpected plans that come up) but at least I have a general plan and all the ingredients for each dish.
Easy Asparagus
My friend Heather shared this with me and says her children will eat the whole pan if she lets them!
Preheat oven 500 degrees.
Place asparagus on pan, drizzle with olive oil. Sprinkle with salt and pepper.
Cook for 5-6 minutes.
Preheat oven 500 degrees.
Place asparagus on pan, drizzle with olive oil. Sprinkle with salt and pepper.
Cook for 5-6 minutes.
Country Green Beans
1 pound fresh green beans, trimmed (I usually use frozen green beans)
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.
Corn and Rice Medleys
I have two recipes that are corn/rice medleys:
Corn and Rice Medley #1
1 cup rice
2 cups water
1 tablespoons butter
2 cups fresh corn kernels
3 - 4 green onions, sliced thinly
1/2 teaspoon white sugar
Salt and Pepper to taste
DIRECTIONS
Cook the rice and water like normal until water is absorbed and rice is tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, onions, sugar, and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
In a serving bowl combine cooked rice and corn mixture.
Corn and Rice Medley #2
1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive or vegetable oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese
In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.
Corn and Rice Medley #1
1 cup rice
2 cups water
1 tablespoons butter
2 cups fresh corn kernels
3 - 4 green onions, sliced thinly
1/2 teaspoon white sugar
Salt and Pepper to taste
DIRECTIONS
Cook the rice and water like normal until water is absorbed and rice is tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, onions, sugar, and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
In a serving bowl combine cooked rice and corn mixture.
Corn and Rice Medley #2
1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive or vegetable oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese
In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.
Thursday, August 6, 2009
Chicken Potato Casserole
6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs
Directions:
Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs
Directions:
Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.
Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.
Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
Chicken Parmesan with Potatoes
1/4 cup Parmesan Cheese (the kind you use on Spaghetti- NOT freshly grated)
1/4 cup bread crumbs (or crushed ritz crackers)
1 Tbs Parsley flakes
2 Tbs Butter
3-4 boneless chicken breasts cut in half
1 to 2 cans whole potatoes (you can use the cannery ones OR store bought)
Using a ziplock bag, combine parmesan cheese and bread crumbs and parsley. Coat chicken a few pieces at a time in the bag. Melt butter in frying pan. Place chicken in pan and brown both sides. Place whole potatoes in pan with the chicken. Sprinkle the remaining crumbs OVER the potatoes. Add the liquid from one can of potatoes to the pan. Cover and simmer for 15-20 minutes or until chicken is cooked thru.
1/4 cup bread crumbs (or crushed ritz crackers)
1 Tbs Parsley flakes
2 Tbs Butter
3-4 boneless chicken breasts cut in half
1 to 2 cans whole potatoes (you can use the cannery ones OR store bought)
Using a ziplock bag, combine parmesan cheese and bread crumbs and parsley. Coat chicken a few pieces at a time in the bag. Melt butter in frying pan. Place chicken in pan and brown both sides. Place whole potatoes in pan with the chicken. Sprinkle the remaining crumbs OVER the potatoes. Add the liquid from one can of potatoes to the pan. Cover and simmer for 15-20 minutes or until chicken is cooked thru.
Chicken Lasagna Roll Ups
18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Cooking Directions
Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.
Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.
Bake 30 minutes or until heated through.
Yield: 6 servings
***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.
Vegetarian Variation: Omit Chicken
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Cooking Directions
Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.
Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.
Bake 30 minutes or until heated through.
Yield: 6 servings
***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.
Vegetarian Variation: Omit Chicken
Chicken in a Pot
I got this recipe from my mom. I think she cooks it in a pot on the stove or in the oven, but I usually use the crock pot.
Quantity is variable, depending on how much you want or how much you have on hand...
Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)
Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.
Serve with steamed rice or cooked pasta.
Quantity is variable, depending on how much you want or how much you have on hand...
Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)
Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.
Serve with steamed rice or cooked pasta.
Wednesday, August 5, 2009
Pizza Hot Dish
We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
Tasty Green Beans
1 package frozen French cut green beans
½ onion, chopped (sometimes I use red, sometimes I use white or yellow)
2 Tbsp butter/margarine (I like Brummel and Brown spread)
Pepper to taste
Dash of salt
Place in a covered pot, heat on medium-low for about 20 minutes.
½ onion, chopped (sometimes I use red, sometimes I use white or yellow)
2 Tbsp butter/margarine (I like Brummel and Brown spread)
Pepper to taste
Dash of salt
Place in a covered pot, heat on medium-low for about 20 minutes.
Chicken Enchiladas
I have a few recipes for chicken enchiladas, here are our three favorites. The first one is the one we use the most.
Chicken Enchilada (Recipe #1)
4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup
Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.
Bake at 350 for 30-40 min.
This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.
Chicken Enchiladas (Recipe #2)
1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas
Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!
Chicken Enchiladas (Recipe #3)
2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese
Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.
***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).
Chicken Enchilada (Recipe #1)
4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup
Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.
Bake at 350 for 30-40 min.
This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.
Chicken Enchiladas (Recipe #2)
1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas
Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!
Chicken Enchiladas (Recipe #3)
2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese
Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.
***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).
Cheesy Rigatoni Bake
2 pkgs (16 ounces) rigatoni or large tube pasta
4 Tbsp butter
½ cup flour
1 tsp salt
4 cups milk
½ cup water
2 cups egg substitute
32 oz tomato sauce, seasoned with Italian seasonings
2 cups shredded mozzarella cheese
½ cup parmesan cheese
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in four and salt until smooth. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. (Pepper, onion powder, garlic powder)
Drain pasta; place in a large bowl. Add egg substitute. Spoon into greased baking dishes. Layer each with tomato sauce, cheese, white sauce, and parmesan cheese.
Bake one casserole uncovered at 375 degrees for 30-35 minutes. Cover and freeze the other casserole(s) for up to 3 months.
To use frozen casserole: Thaw in fridge overnight. Cover and bake at 375 degrees for 40 minutes. Uncover, bake 10 minutes longer.
(This recipe was meant to make two 9x13 casseroles, but I find it doesn't make quite that much. In my experience, it makes one 8x8 and one 9x13 casserole, or three 8x8 dishes.)
4 Tbsp butter
½ cup flour
1 tsp salt
4 cups milk
½ cup water
2 cups egg substitute
32 oz tomato sauce, seasoned with Italian seasonings
2 cups shredded mozzarella cheese
½ cup parmesan cheese
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in four and salt until smooth. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. (Pepper, onion powder, garlic powder)
Drain pasta; place in a large bowl. Add egg substitute. Spoon into greased baking dishes. Layer each with tomato sauce, cheese, white sauce, and parmesan cheese.
Bake one casserole uncovered at 375 degrees for 30-35 minutes. Cover and freeze the other casserole(s) for up to 3 months.
To use frozen casserole: Thaw in fridge overnight. Cover and bake at 375 degrees for 40 minutes. Uncover, bake 10 minutes longer.
(This recipe was meant to make two 9x13 casseroles, but I find it doesn't make quite that much. In my experience, it makes one 8x8 and one 9x13 casserole, or three 8x8 dishes.)
Cheddar Beef Enchiladas
1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup
Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.
Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.
***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup
Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.
Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.
***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.
Tuesday, August 4, 2009
Sweet 'n' Sour Pork Chops
We just had this for dinner tonight. It was delicious!
1 can (8 oz) crushed pineapple
1 cup honey barbecue sauce (I used a honey garlic BBQ sauce)
1/3 cup finely chopped onion
2 Tbsp chili sauce
4 bone-in pork loin chops (3/4 inch thick and 8 oz each)
In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Our half into a greased 3-pt. slow cooker. Top with the pork chops and remaining sauce. Cover and cook on low for 4 ¼ - 5 ¼ hours or until meat is tender.
***I used boneless pork sirloin chops and cooked them for about 4 ¼ hours. The chops were tasty but I think they were a little over-cooked, next time I would cook them for a shorter time.
1 can (8 oz) crushed pineapple
1 cup honey barbecue sauce (I used a honey garlic BBQ sauce)
1/3 cup finely chopped onion
2 Tbsp chili sauce
4 bone-in pork loin chops (3/4 inch thick and 8 oz each)
In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Our half into a greased 3-pt. slow cooker. Top with the pork chops and remaining sauce. Cover and cook on low for 4 ¼ - 5 ¼ hours or until meat is tender.
***I used boneless pork sirloin chops and cooked them for about 4 ¼ hours. The chops were tasty but I think they were a little over-cooked, next time I would cook them for a shorter time.
Taco Salad
½ pound lean ground beef
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional
Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.
Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.
Serve with sour cream, tomatoes, and green onions if desired.
***Cooked ground beef can be substituted with cooked cubed chicken.
Vegetarian Variation: Omit beef.
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional
Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.
Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.
Serve with sour cream, tomatoes, and green onions if desired.
***Cooked ground beef can be substituted with cooked cubed chicken.
Vegetarian Variation: Omit beef.
"John's" Butternut Squash Soup
Submitted by Hanna Davis, the recipe comes from her brother-in-law.
INGREDIENTS
* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot or about 6 of the baby cut carrots, chopped
* 2 medium red potatoes, cubed
* 1 medium or 2 small butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* 2 level tsp of minced garlic
* 2 level tsp of garlic salt
* 1/2 level tsp of black pepper
* 1 level tsp of Italian seasoning
* 2 level Tbs of grated parmesan cheese
DIRECTIONS
1. Put squash, potatoes, onion, celery and carrots in a 2 quart container. The ingredients should fill the entire container to the top or above.
2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 to 10 minutes or until it starts to settle in the pan.
3. Pour in the 32 ounces of chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes. Add the minced garlic, garlic salt, black pepper and Italian seasoning during the simmering process and stir occasionally.
4. Transfer the softly cooked ingredients into a blender with a little bit of the soup stock. Either pulsate a few times to create a thicker soup or blend on high for awhile to create a creamier soup.
5. Pour the blended ingredients back into the pan with the soup stock, then add the grated parmesan cheese and bring the soup back to a boil. It is now ready to serve.
INGREDIENTS
* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot or about 6 of the baby cut carrots, chopped
* 2 medium red potatoes, cubed
* 1 medium or 2 small butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* 2 level tsp of minced garlic
* 2 level tsp of garlic salt
* 1/2 level tsp of black pepper
* 1 level tsp of Italian seasoning
* 2 level Tbs of grated parmesan cheese
DIRECTIONS
1. Put squash, potatoes, onion, celery and carrots in a 2 quart container. The ingredients should fill the entire container to the top or above.
2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 to 10 minutes or until it starts to settle in the pan.
3. Pour in the 32 ounces of chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes. Add the minced garlic, garlic salt, black pepper and Italian seasoning during the simmering process and stir occasionally.
4. Transfer the softly cooked ingredients into a blender with a little bit of the soup stock. Either pulsate a few times to create a thicker soup or blend on high for awhile to create a creamier soup.
5. Pour the blended ingredients back into the pan with the soup stock, then add the grated parmesan cheese and bring the soup back to a boil. It is now ready to serve.
Monday, August 3, 2009
Apple Spice Rice
Tastes GREAT with Caramel Apple Pork Chops. :)
2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.
2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.
Caramel Apple Pork Chops
4 (3/4 inch) thick pork loin chops (I've made as many as 6 for this recipe.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I use Granny Smith)
Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.
In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I use Granny Smith)
Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.
In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.
Beef Taco Lasagna
Makes two 9x13 pans
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
Beans and Franks Bake
Great for BBQ or Potluck!
2 pkgs (8 ½ ounces each) corn bread/muffin mix
1 (28 oz) can baked beans
4 hot dogs, halved lengthwise and sliced
½ pound bacon, cooked and crumbled
1 cup ketchup
½ cup brown sugar
½ cup chopped onion
2 cups mozzarella cheese
Prepare corn bread batter according to directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar, and onions. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover, bake 15-20 minutes longer or until heated through.
Each casserole feeds 4.
2 pkgs (8 ½ ounces each) corn bread/muffin mix
1 (28 oz) can baked beans
4 hot dogs, halved lengthwise and sliced
½ pound bacon, cooked and crumbled
1 cup ketchup
½ cup brown sugar
½ cup chopped onion
2 cups mozzarella cheese
Prepare corn bread batter according to directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar, and onions. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover, bake 15-20 minutes longer or until heated through.
Each casserole feeds 4.
Baked Chicken with Orange Juice
1 chicken, quartered or 3 lbs parts (I prefer to use boneless skinless chicken breasts)
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar
Preheat oven to 375. Smear chicken with Dijon mustard. Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin). Sprinkle pieces with onion, butter, and salt and pepper. Pour orange juice around the chicken. Bake for 30 minutes, basting once. Turn over and sprinkle with brown sugar. Bake until chicken is tender and golden- 15 to 20 minutes more.
Add more orange juice if the pan seems dry. Remove chicken to a serving platter. Pour juices into a small saucepan and boil over high heat until syrupy. Spoon sauce over the chicken and serve.
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar
Preheat oven to 375. Smear chicken with Dijon mustard. Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin). Sprinkle pieces with onion, butter, and salt and pepper. Pour orange juice around the chicken. Bake for 30 minutes, basting once. Turn over and sprinkle with brown sugar. Bake until chicken is tender and golden- 15 to 20 minutes more.
Add more orange juice if the pan seems dry. Remove chicken to a serving platter. Pour juices into a small saucepan and boil over high heat until syrupy. Spoon sauce over the chicken and serve.
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