I can't take credit for this one at all but I definitely want to share it! I just mixed it all and put it in the crockpot for tonight, I couldn't wait to see what the flavor would be, so I snuck a little taste and it is delicious! I can't wait to get the full effect tonight at our Halloween party!!!
Slow Cooker Witch's Brew Recipe from A Year of Slow Cooking.
Friday, October 28, 2011
Wednesday, July 13, 2011
Taco Filled Pasta Shells
(makes 2 meals)
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
Wednesday, May 4, 2011
Split Pea Soup
This is a super easy soup! And absolutely delicious!
2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.
Makes 8 servings.
One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.
2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.
Makes 8 servings.
One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.
Bean Soup
This soup is so good! And it's simple to make. Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need. Though, if you're like me, you'll be wanting to make this often!
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
New Food Blog
I have a friend who's husband just started a fun new recipe blog. It's called Gourmet Dads and so far, I love it! It's a dad, giving tips to dads, but anyone can benefit from it and I've already made sure to copy his tips to my files. :) I'm adding him to my sidebar so check him out from time to time for new recipes and tips.
Wednesday, April 20, 2011
Chicken in a Pot
Quantity can vary - just depends on how much you want and how much you've got..
Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)
Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.
Serve over steamed rice.
Mmmmm. And super easy!
Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)
Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.
Serve over steamed rice.
Mmmmm. And super easy!
Ham, Egg, and Cheese Pockets
A friend left this on an old recipe blog. Thanks friend!
This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!
12 slices of ham
Shredded Cheese
12 eggs
Preheat oven to 350 degrees.
Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.
Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!
This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!
12 slices of ham
Shredded Cheese
12 eggs
Preheat oven to 350 degrees.
Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.
Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!
Tuesday, March 15, 2011
Creamy Vegetable Soup
This is a total revamp of my Cheeseburger turned Cheesy Vegetable Soup, now turned Creamy. lol I'll be honest, the original tastes the best, but this really tasted good, too and with so much less fat and calories. Try it out!
Pam
1 cup chopped onion
1/2 cup chopped red bell pepper
cup sliced celery
3/4 cup sliced carrots
1 T. dried parsley flakes
3 cups low-sodium vegetable broth
4 cups chopped potato (I used red)
1 1/2 cups frozen corn
1 cup milk (1 %)
1 1/2 cups grated colby jack cheese
1/4 cups greek yogurt, plain (replaces sour cream in original recipe)
Spray Pam in the bottom of a large pot, cook onions, bell pepper, celery, carrots, and parsley. When vegetables are soft, add broth, potatos, and most of the corn. When potatoes are done, use an immersion blender to blend most of the soup - to desired consistency. Add remaining corn (I like having some of the kernels whole, you could just add it all before using the blender.), milk, and cheese. Season to taste (I used black pepper, garlic salt, and some cayenne pepper.). Add greek yogurt and stir until blended. Serve with saltine crackers, if desired.
Makes about 8 cups (about 4 adult servings)
Nutritional info per 1 cup: 165.2 calories, 2.2g total fat, 27.7g carbs, and 9.9g protien.
Pam
1 cup chopped onion
1/2 cup chopped red bell pepper
cup sliced celery
3/4 cup sliced carrots
1 T. dried parsley flakes
3 cups low-sodium vegetable broth
4 cups chopped potato (I used red)
1 1/2 cups frozen corn
1 cup milk (1 %)
1 1/2 cups grated colby jack cheese
1/4 cups greek yogurt, plain (replaces sour cream in original recipe)
Spray Pam in the bottom of a large pot, cook onions, bell pepper, celery, carrots, and parsley. When vegetables are soft, add broth, potatos, and most of the corn. When potatoes are done, use an immersion blender to blend most of the soup - to desired consistency. Add remaining corn (I like having some of the kernels whole, you could just add it all before using the blender.), milk, and cheese. Season to taste (I used black pepper, garlic salt, and some cayenne pepper.). Add greek yogurt and stir until blended. Serve with saltine crackers, if desired.
Makes about 8 cups (about 4 adult servings)
Nutritional info per 1 cup: 165.2 calories, 2.2g total fat, 27.7g carbs, and 9.9g protien.
Tuesday, March 8, 2011
Stir-fry
Stir-fry is great because it is so easy and you can totally tweak the ingredients according to your taste or what you've got on hand. I made a stir-fry tonight that was so yummy that I HAD to have seconds. Thankfully, it's pretty healthy too, so that was okay!
1 onion, thinly sliced
1 red pepper, thinly sliced
4 celery stalks, thinly sliced
1 zucchini, thinly sliced
2 Tbsp. light olive oil
4-5 Tbsp. Stir-fry sauce
Black pepper to taste
Heat oil; add onion, pepper, and celery. Cook for 5 minutes or so, add zucchini and stir-fry sauce. Season with black pepper. Cook for 3-5 minutes more. Serve over rice.
I use parboiled rice because it is much healthier than white rice but tastes exactly the same so no one even notices; it would be even better to serve with brown rice.
1 onion, thinly sliced
1 red pepper, thinly sliced
4 celery stalks, thinly sliced
1 zucchini, thinly sliced
2 Tbsp. light olive oil
4-5 Tbsp. Stir-fry sauce
Black pepper to taste
Heat oil; add onion, pepper, and celery. Cook for 5 minutes or so, add zucchini and stir-fry sauce. Season with black pepper. Cook for 3-5 minutes more. Serve over rice.
I use parboiled rice because it is much healthier than white rice but tastes exactly the same so no one even notices; it would be even better to serve with brown rice.
Monday, January 24, 2011
Easy Taco Casserole
2 cans black beans, drained and rinsed (or you could use 1 pound ground hamburger, browned)
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes
Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream. Put half of the bean mixture in an ungreased baking dish. Layer with half the cheese and half the chips. Repeat. Bake 350 degrees for 20-25 minutes. Top with lettuce and tomatoes.
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes
Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream. Put half of the bean mixture in an ungreased baking dish. Layer with half the cheese and half the chips. Repeat. Bake 350 degrees for 20-25 minutes. Top with lettuce and tomatoes.
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