My family LOVES lasagna. However, I don't usually have the time to do all the pretty parts to make lasagna happen.
So this has been my solution - and it IS the real thing - only difference is, I just mix it together like a casserole. *grin* close your eyes and eat. .. yum.
I start with 8 oz of bowtie pasta or penne pasta (gluten free) cook that up.
While that's cooking away,
Fry up:
1/2 pound sausage, sausage - 2 - 3 kinds is desirable for true italian flavor
1/2 pound pound ground beef
1 onion, sliced
1 green pepper, sliced
1-2 cloves garlic, minced
cook til onion is almost carmelizing and all meat is cooked. drain and set aside.
Mix together:
15 oz container ricotta
1 egg, beaten
2 cloves garlic, minced
1/2 cup italian blend cheeses, grated (i buy from aldi - a cash only grocery store)
1/8 cup Parmesan cheese
1/4 cup parsley, chopped finely
Either pull from your pantry/freezer your homemade pasta sauce or use your favorite jarred sauce.
mix everything together in a greased 8x12 pan.
sprinkle a bag of grated mozzarella cheese on top.
Put in oven 350*F for 1/2 hour or so - til everything is bubbly and smelling oh so yummy and the cheese is starting to brown on top.
Pull from oven and serve.
Voila, easy messy lasagna. :) and it's even gluten free! *grin*
bake at 350*F oven
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Saturday, December 4, 2010
Sunday, August 8, 2010
Mexican Chicken Salad
3 cups cooked cubed chicken
2-3 ears corn, cooked, removed from cob (or a 15 oz can of corn, drained)
1 1/2 cups black beans cooked, drained (or 15 oz can beans, drained and rinsed)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped (if you have any in garden)
1 large carrot and greens fresh from garden, - grate the carrot, and mince the greens
1 cup cheese - grated - whatever you like - Usually I use a blend of asiago, cheddar, mozzarella, provolone
1 cup salsa, thick and chunky
1/4 cup cilantro, chopped (can be omitted if none in garden - the carrot greens actually make a nice sub)
3/4 cup oil and vinegar salad dressing - I usually make a blend of white wine vinegar/olive oil, with some onion and garlic in it - for this dish
combine all ingredients sans dressing and toss gently. Then pour dressing over all and toss to coat. Chill 1-3 hours to blend flavors.
2-3 ears corn, cooked, removed from cob (or a 15 oz can of corn, drained)
1 1/2 cups black beans cooked, drained (or 15 oz can beans, drained and rinsed)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped (if you have any in garden)
1 large carrot and greens fresh from garden, - grate the carrot, and mince the greens
1 cup cheese - grated - whatever you like - Usually I use a blend of asiago, cheddar, mozzarella, provolone
1 cup salsa, thick and chunky
1/4 cup cilantro, chopped (can be omitted if none in garden - the carrot greens actually make a nice sub)
3/4 cup oil and vinegar salad dressing - I usually make a blend of white wine vinegar/olive oil, with some onion and garlic in it - for this dish
combine all ingredients sans dressing and toss gently. Then pour dressing over all and toss to coat. Chill 1-3 hours to blend flavors.
Zucchini Frittata
1-2 cloves garlive, chopped/minced
1 small-medium onion, chopped
1-2 zucchini (depends on size), chopped
2 large leaves swiss chard, coarse chopped
2 T Olive Oil
6 eggs
1/2 t salt
1/8 t pepper
1 cup cheese - blend of parmesan and cheddar/mozzarella, grated
heat oil in wide frying pan over med-high heat, add all chopped veggies and oil. Stir occasionally, cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.
Blend together eggs, salt, and pepper. Add cheese and vegetables and mix all together.
Pour into greased 9" baking pan (or larger if desired). 350*F 30 minutes or until lightly browned
We call this 'dinner cake'. *grin* Serve with fresh cooked corn on the cob.
1 small-medium onion, chopped
1-2 zucchini (depends on size), chopped
2 large leaves swiss chard, coarse chopped
2 T Olive Oil
6 eggs
1/2 t salt
1/8 t pepper
1 cup cheese - blend of parmesan and cheddar/mozzarella, grated
heat oil in wide frying pan over med-high heat, add all chopped veggies and oil. Stir occasionally, cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.
Blend together eggs, salt, and pepper. Add cheese and vegetables and mix all together.
Pour into greased 9" baking pan (or larger if desired). 350*F 30 minutes or until lightly browned
We call this 'dinner cake'. *grin* Serve with fresh cooked corn on the cob.
Saturday, July 31, 2010
Broccoli Salad
3 oz package 'real' bacon bits
2 heads fresh broccoli, chopped
1 1/2 cups cheddar cheese, grated (or 1/4-1/2 cup Parmesan cheese, grated) or omit if you wish. . .
1 large onion, chopped (whatever color makes you happiest - yellow, white, red, all are yummy)
1 carrot, grated
1/2 - 1 cup raisins or craisins
1/2 cup sunflower seed kernels
optional:
1 clove garlic, minced (or whatever amount you prefer - I like garlic) - this can be omitted . . .
green pepper
zucchini, peeled, diced
dressing - blend together and pour over veggies, toss well to combine
1/4 cup red wine vinegar (or white distilled vinegar if you don't have red wine vinegar)
1/8 - 1/2 cup white sugar (do as your taste buds lead you to do)
1/2 - 2 teaspoons ground black pepper (i personally prefer the lesser amount, others may wish more)
1/2 teaspoon salt
2/3 - 1 cup mayonnaise
1 teaspoon fresh lemon juice
fridge until ready to serve.
this is a very forgiving recipe - just add in whatever makes you smile. i've added in chopped red beets from the garden, a little kale, some cauliflower, diced boiled eggs, you get the idea.
if you like a 'juicy' sauce, you may wish to increase the dressing volume a bit as with current recipe, there isn't puddles of dressing in bottom of bowl.
Enjoy! :)
2 heads fresh broccoli, chopped
1 1/2 cups cheddar cheese, grated (or 1/4-1/2 cup Parmesan cheese, grated) or omit if you wish. . .
1 large onion, chopped (whatever color makes you happiest - yellow, white, red, all are yummy)
1 carrot, grated
1/2 - 1 cup raisins or craisins
1/2 cup sunflower seed kernels
optional:
1 clove garlic, minced (or whatever amount you prefer - I like garlic) - this can be omitted . . .
green pepper
zucchini, peeled, diced
dressing - blend together and pour over veggies, toss well to combine
1/4 cup red wine vinegar (or white distilled vinegar if you don't have red wine vinegar)
1/8 - 1/2 cup white sugar (do as your taste buds lead you to do)
1/2 - 2 teaspoons ground black pepper (i personally prefer the lesser amount, others may wish more)
1/2 teaspoon salt
2/3 - 1 cup mayonnaise
1 teaspoon fresh lemon juice
fridge until ready to serve.
this is a very forgiving recipe - just add in whatever makes you smile. i've added in chopped red beets from the garden, a little kale, some cauliflower, diced boiled eggs, you get the idea.
if you like a 'juicy' sauce, you may wish to increase the dressing volume a bit as with current recipe, there isn't puddles of dressing in bottom of bowl.
Enjoy! :)
Pasta Carbonara
1lb linguine pasta (gluten free)
4 eggs
1 pound bacon, chopped into 1" pieces
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, diced
1 large onion, chopped
2 cups chicken stock
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper
1) slice up 1 pound of bacon into pieces about one inch wide. Cook the bacon, reserving the grease.
2) While bacon’s cooking, set a pot of salted water on the stove for pasta.
3) chop onion
4) Once the desired bacon bliss has been achieved, just scoop it out with a slotted spoon and set it onto a plate. And don’t dump the grease!
5) Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
6) After the onions have cooked for a couple of minutes, throw in the garlic. Yes, all of it! Adding it after the onions have cooked a little will prevent the garlic from burning. Garlic burns up a little faster than the onions.
7) If your water is boiling by now, go ahead and add in your pasta, setting a timer for al dente (see package for time)
8) After the onion and garlic have cooked for another couple of minutes, they should be removed from the pan with our slotted spoon, leaving the grease…um…renderings behind.
9) NOW’S THE TIME TO DISCARD THE BACON GREASE. Once we’ve gotten rid of that grease, we should be left with a pan that has all the nice brownness still stuck to the bottom of the pan. Place the pan back on high heat until it starts to smoke a little.
10) As soon as the pan begins to smoke, pour in 1 cup chicken stock.
11) Using a whisk, fork, spatula, or wooden spoon, you’ll want to scrape the bottom of the pan vigorously until the little bits of flavor have released themselves into the liquid. Voila! You’ve just deglazed a pan!
12) After scraping, I’ll add in my second cup of chicken stock.
13) Then I’ll return my bacon, onion, and garlic to the sauce I’ve just created. Stir it all together and let it simmer over medium heat.
14) Allowing the hot part of our sauce to simmer, we’re now going to crack those four eggs into a large bowl. The bowl needs to be large enough to hold all the pasta and other ingredients, and still leave room to stir together.
15) Add most of the Parmesan and rough chop the parsley, adding it to the eggs as well. Mix it all up.
16) Now drain off the water from your steaming hot pasta.
17) And add the hot pasta to the egg/parmesan/parsley mixture. It’s important that the pasta be very hot, because this is what cause the eggs to thicken.
18) on top of the pasta, add 1/2 stick butter
19) Now MIX! Tongs work great for this. Get everything all worked together. Be sure to add in lots of black pepper.
4 servings - very hearty servings (feeds our family of 5 perfectly)
4 eggs
1 pound bacon, chopped into 1" pieces
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, diced
1 large onion, chopped
2 cups chicken stock
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper
1) slice up 1 pound of bacon into pieces about one inch wide. Cook the bacon, reserving the grease.
2) While bacon’s cooking, set a pot of salted water on the stove for pasta.
3) chop onion
4) Once the desired bacon bliss has been achieved, just scoop it out with a slotted spoon and set it onto a plate. And don’t dump the grease!
5) Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
6) After the onions have cooked for a couple of minutes, throw in the garlic. Yes, all of it! Adding it after the onions have cooked a little will prevent the garlic from burning. Garlic burns up a little faster than the onions.
7) If your water is boiling by now, go ahead and add in your pasta, setting a timer for al dente (see package for time)
8) After the onion and garlic have cooked for another couple of minutes, they should be removed from the pan with our slotted spoon, leaving the grease…um…renderings behind.
9) NOW’S THE TIME TO DISCARD THE BACON GREASE. Once we’ve gotten rid of that grease, we should be left with a pan that has all the nice brownness still stuck to the bottom of the pan. Place the pan back on high heat until it starts to smoke a little.
10) As soon as the pan begins to smoke, pour in 1 cup chicken stock.
11) Using a whisk, fork, spatula, or wooden spoon, you’ll want to scrape the bottom of the pan vigorously until the little bits of flavor have released themselves into the liquid. Voila! You’ve just deglazed a pan!
12) After scraping, I’ll add in my second cup of chicken stock.
13) Then I’ll return my bacon, onion, and garlic to the sauce I’ve just created. Stir it all together and let it simmer over medium heat.
14) Allowing the hot part of our sauce to simmer, we’re now going to crack those four eggs into a large bowl. The bowl needs to be large enough to hold all the pasta and other ingredients, and still leave room to stir together.
15) Add most of the Parmesan and rough chop the parsley, adding it to the eggs as well. Mix it all up.
16) Now drain off the water from your steaming hot pasta.
17) And add the hot pasta to the egg/parmesan/parsley mixture. It’s important that the pasta be very hot, because this is what cause the eggs to thicken.
18) on top of the pasta, add 1/2 stick butter
19) Now MIX! Tongs work great for this. Get everything all worked together. Be sure to add in lots of black pepper.
4 servings - very hearty servings (feeds our family of 5 perfectly)
Lemon Waffles
3 eggs
1 cup whole milk plain yogurt (see recipe for making yogurt in your crockpot)
1/2 t vanilla
lemon zest of 2 lemons (i keep dried lemon peel spice in pantry for days when i don't have lemons in house and it works fine for this!)
1/2 cup vegetable oil
1 1/2 cups all purpose flour (or gluten free blend - just add in 1/4 t xanthan gum)
2 t baking powder
1/2 cup sugar, white granulated
1/4 t kosher salt
mix liquid ingredients in order given, then add in dry ingredients.
i use 2 cast iron waffle irons to make waffles and it takes somewhere around 2-4 minutes per waffle. :)
i have to make a double batch of this when i make it. the kids eat them like there's no tomorrow.
1 cup whole milk plain yogurt (see recipe for making yogurt in your crockpot)
1/2 t vanilla
lemon zest of 2 lemons (i keep dried lemon peel spice in pantry for days when i don't have lemons in house and it works fine for this!)
1/2 cup vegetable oil
1 1/2 cups all purpose flour (or gluten free blend - just add in 1/4 t xanthan gum)
2 t baking powder
1/2 cup sugar, white granulated
1/4 t kosher salt
mix liquid ingredients in order given, then add in dry ingredients.
i use 2 cast iron waffle irons to make waffles and it takes somewhere around 2-4 minutes per waffle. :)
i have to make a double batch of this when i make it. the kids eat them like there's no tomorrow.
Yogurt
fill crockpot with milk (i use 'whole' milk -3.25%)
turn to low.
2 1/2 hours later turn off crock
about 3 hours later, scoop out a cup or so of the warmish milk.
wisk in 1/2 cup of yogurt - natural with active culture - (i just buy walmart brand non fat plain yogurt - one small serving 6oz or 8oz - don't remember which it is) and dump in entire serving
then return the yogurt/warmish milk mixture to crock. put lid back on crock.
keep crock unplugged. wrap in warm towels, etc for 8 hours. (I put my crock in the travel crock bags and put it in the oven overnight - (gas) oven OFF!)
yogurt will be thinner than you're used to from storebought. if you want real thick (greek style) yogurt, simply take your pasta colander and line it with coffee filters. put the yogurt in that to drain off some of the liquid. it'll be real thick in a couple hours.
i like it both ways, thinnish and real thick. yum, yum!!
we use it up in a few days so i'm not sure of shelf life in fridge for it. to make a new batch of yogurt, just save about 1/2 cup of this yogurt as your starter. :)
Enjoy!
add whatever toppings/sweeteners you desire. me i like plain yogurt. *grin*
turn to low.
2 1/2 hours later turn off crock
about 3 hours later, scoop out a cup or so of the warmish milk.
wisk in 1/2 cup of yogurt - natural with active culture - (i just buy walmart brand non fat plain yogurt - one small serving 6oz or 8oz - don't remember which it is) and dump in entire serving
then return the yogurt/warmish milk mixture to crock. put lid back on crock.
keep crock unplugged. wrap in warm towels, etc for 8 hours. (I put my crock in the travel crock bags and put it in the oven overnight - (gas) oven OFF!)
yogurt will be thinner than you're used to from storebought. if you want real thick (greek style) yogurt, simply take your pasta colander and line it with coffee filters. put the yogurt in that to drain off some of the liquid. it'll be real thick in a couple hours.
i like it both ways, thinnish and real thick. yum, yum!!
we use it up in a few days so i'm not sure of shelf life in fridge for it. to make a new batch of yogurt, just save about 1/2 cup of this yogurt as your starter. :)
Enjoy!
add whatever toppings/sweeteners you desire. me i like plain yogurt. *grin*
Lentil Soup
1 bag lentils, sorted, rinsed
1 onion, chopped
2 carrots, peeled, chopped
2 garlic cloves, chopped
black pepper, grind some in
1 can diced tomatoes (juice and all!)
11 cups or so of chicken broth (today i used a mix of veggie broth and chicken broth from freezer)
1 t of thyme
put on high til the chicken broth/veggie broth has thawed. :) then put on low rest of day.
serve with Parmesan cheese sprinkled on top.
1 onion, chopped
2 carrots, peeled, chopped
2 garlic cloves, chopped
black pepper, grind some in
1 can diced tomatoes (juice and all!)
11 cups or so of chicken broth (today i used a mix of veggie broth and chicken broth from freezer)
1 t of thyme
put on high til the chicken broth/veggie broth has thawed. :) then put on low rest of day.
serve with Parmesan cheese sprinkled on top.
Salsa Chicken and Black Bean Soup
--1 pound chicken (I used 4 large boneless, skinless breast - frozen)
--1 bag black beans, pre-soaked, pre-cooked
--4 cups chicken broth
--1 cup sliced mushrooms
--1 can corn, drained
--1 jar prepared salsa (24 oz used)
--1 1/2 tsp cumin
low all day. :)
sour cream, shredded cheddar cheese, tomatoes - diced, cilantro, tortilla chips for toppings at table
--1 bag black beans, pre-soaked, pre-cooked
--4 cups chicken broth
--1 cup sliced mushrooms
--1 can corn, drained
--1 jar prepared salsa (24 oz used)
--1 1/2 tsp cumin
low all day. :)
sour cream, shredded cheddar cheese, tomatoes - diced, cilantro, tortilla chips for toppings at table
Apple Yogurt Pancakes
2 eggs
1 1/2 cups milk
1 cup yogurt, plain (I used homemade)
1/4 cup vegetable oil
1 cup oats, quick cooking (I ran them through food processor to make them very fine)
2 cups all purpose flour
1 apple, peeled, cored, minced (I dumped this in the food processor along with the oats til finely ground and smooth)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 t cinnamon
1/8 c sugar
mix all together in mixer. 1/4c batter for pancakes.
1 1/2 cups milk
1 cup yogurt, plain (I used homemade)
1/4 cup vegetable oil
1 cup oats, quick cooking (I ran them through food processor to make them very fine)
2 cups all purpose flour
1 apple, peeled, cored, minced (I dumped this in the food processor along with the oats til finely ground and smooth)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 t cinnamon
1/8 c sugar
mix all together in mixer. 1/4c batter for pancakes.
Chicken Makhani
Got this recipe from: http://crockpot365.blogspo
Oh, yeah, it's good. Very, very good! :) My husband wants this on the regular menu schedule.
2 pounds boneless skinless chicken (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!) (or 1 1/2 t cardamon, ground)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala*
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end)
Cover and cook on low for 8 hours. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, served with brown rice.
* The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). (from wikipedia)
Oh, yeah, it's good. Very, very good! :) My husband wants this on the regular menu schedule.
2 pounds boneless skinless chicken (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!) (or 1 1/2 t cardamon, ground)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala*
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end)
Cover and cook on low for 8 hours. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, served with brown rice.
* The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). (from wikipedia)
Cranberry Pork Roast
3-4 lbs pork roast
salt, pepper to taste
mix together:
1 can cranberry 'berry' sauce
1/4 cup honey
1 t grated orange peel
1/4 t cloves, ground
1/4 t nutmeg, ground
pour over roast.
cook on low 8-10 hours
salt, pepper to taste
mix together:
1 can cranberry 'berry' sauce
1/4 cup honey
1 t grated orange peel
1/4 t cloves, ground
1/4 t nutmeg, ground
pour over roast.
cook on low 8-10 hours
Potato Soup
Potatoes, peeled, diced
onion (red, yellow, whatever you have), diced
carrots, peeled, julienne strips
green pepper, diced
garlic, lots and lots of garlic, diced/minced whatever you want to do
veggie broth
chicken broth
meat (if you have meat eating folks)
stick of butter
can of evaporated milk
parsley flakes or fresh, chopped
pepper, black
I literally just start chopping up veggies and tossing them in til crockpot is full. then find a meat - tonight i'm throwing a cooked sausage in sliced (bacon, ham, etc all yummy in here - very forgiving recipe) (this is good as a meat free dish, but my husband prefers meat in soups/stews/etc. . . )
I keep homemade veggie broth and chicken broth in my freezer - today i decided to put in 2 cups of each - they're frozen solid - on top of meat & veggies the broth'lll thaw and heat up nicely by dinner and make a nice soup. .. . (alum foil on top of lid will hold lid down til the broth thaws enough to have lid make contact with crock.)
put all ingredients except the evaporated milk in crockpot. (the evaporated milk I put in about an hour or so before I plan on serving dinner).
cook on low all day.
enjoy!
Guaranteed to fill hungry bellies and fill the house with yummy smells. :) (and butter makes everything really rich tasting! :) )
I do not know amounts, I just dump in stuff til I am happy. Really no wrong amounts - soups are usually real forgiving. :)
onion (red, yellow, whatever you have), diced
carrots, peeled, julienne strips
green pepper, diced
garlic, lots and lots of garlic, diced/minced whatever you want to do
veggie broth
chicken broth
meat (if you have meat eating folks)
stick of butter
can of evaporated milk
parsley flakes or fresh, chopped
pepper, black
I literally just start chopping up veggies and tossing them in til crockpot is full. then find a meat - tonight i'm throwing a cooked sausage in sliced (bacon, ham, etc all yummy in here - very forgiving recipe) (this is good as a meat free dish, but my husband prefers meat in soups/stews/etc. . . )
I keep homemade veggie broth and chicken broth in my freezer - today i decided to put in 2 cups of each - they're frozen solid - on top of meat & veggies the broth'lll thaw and heat up nicely by dinner and make a nice soup. .. . (alum foil on top of lid will hold lid down til the broth thaws enough to have lid make contact with crock.)
put all ingredients except the evaporated milk in crockpot. (the evaporated milk I put in about an hour or so before I plan on serving dinner).
cook on low all day.
enjoy!
Guaranteed to fill hungry bellies and fill the house with yummy smells. :) (and butter makes everything really rich tasting! :) )
I do not know amounts, I just dump in stuff til I am happy. Really no wrong amounts - soups are usually real forgiving. :)
Chili
2 lbs turkey/beef - ground and browned/drained with garlic/onion/green pepper/chili powder
1/4 bag each of your favorite four beans - cooked (i cook overnight in crockpot for next day's usage), drained
14.5 oz can tomato with green chilies UNdrained!
6 oz can tomato paste
3 cans diced tomatoes, italian style, drained
1-2 onions, diced
1-2 green peppers, diced
1T garlic, minced (i use fridge kind - VERY fast to scoop and dump in)
2 t mustard, dry
2 T chili powder
2 bay leaves
1 t pepper, cracked black
salt to taste. (i never add salt to dinner dishes - many times, we've discovered it's not needed - esp if one serves this with tortilla chips! - my kids LOVE this chili with chips. . . they'll eat huge amounts this way!)
crockpot low all day. YUM!
tastes even better as leftovers! freeze some for another day, too - or share with a friend. . .
This is a very, very mild chili. my husband and middle child do not like heat. so, if you're like me, just add a few splashes of tobasco sauce to your bowl at meal time. :)
Here's what I do to cook beans overnight.
1) open bag of beans (i use 2 bags personally).
2) rinse off beans in a colander - look for beans that are not perfect and also any rocks/grit/stuff that's not a bean. :)
3) put the rinsed beans in a ...good sized pot for the stove.
4) add a bunch of water - read the back of the bean bag for 'fast soak' instructions. Follow those instructions (takes about 20 minutes or so) on stove.
5) I then drain off the beans and dump those beans in my LARGE crockpot (affectionately named Martha - I think she's a 6quart one). Fill the crockpot with water - it ends up being too much water, but I'm ok with leaching out a few more vitamins.
6) put crockpot on low all night.
7) in morning, i drain the beans into my huge colander and put the beans back in the crockpot (usually I rinse out the crockpot, too, and get rid of the bean ring.)
8) layer all ingredients on top of the beans from the crockpot recipe posted here.
9)stir all ingredients gently into the crockpot (except the bay leaves - I leave them on top/slightly pressed into mixture so I can find them easily at dinner time).
10) crockpot on low. Dinner time, take bay leaves out and stir one last time and put crockpot on table. Dinner is served. Open a bag of tortilla chips to dip into the chili in your bowls. Put tobasco sauce, salt, shredded cheese, sour cream on table for folks to serve themselves. Seriously easy and very VERY tasty!
11) I have big eating kids - they will eat several bowls of this stuff, so I end up with 2 bags of leftovers and one small bowl for darren's lunch the next day. freeze or give away the 'leftovers' and make friends happy not to have to cook. :)
1/4 bag each of your favorite four beans - cooked (i cook overnight in crockpot for next day's usage), drained
14.5 oz can tomato with green chilies UNdrained!
6 oz can tomato paste
3 cans diced tomatoes, italian style, drained
1-2 onions, diced
1-2 green peppers, diced
1T garlic, minced (i use fridge kind - VERY fast to scoop and dump in)
2 t mustard, dry
2 T chili powder
2 bay leaves
1 t pepper, cracked black
salt to taste. (i never add salt to dinner dishes - many times, we've discovered it's not needed - esp if one serves this with tortilla chips! - my kids LOVE this chili with chips. . . they'll eat huge amounts this way!)
crockpot low all day. YUM!
tastes even better as leftovers! freeze some for another day, too - or share with a friend. . .
This is a very, very mild chili. my husband and middle child do not like heat. so, if you're like me, just add a few splashes of tobasco sauce to your bowl at meal time. :)
Here's what I do to cook beans overnight.
1) open bag of beans (i use 2 bags personally).
2) rinse off beans in a colander - look for beans that are not perfect and also any rocks/grit/stuff that's not a bean. :)
3) put the rinsed beans in a ...good sized pot for the stove.
4) add a bunch of water - read the back of the bean bag for 'fast soak' instructions. Follow those instructions (takes about 20 minutes or so) on stove.
5) I then drain off the beans and dump those beans in my LARGE crockpot (affectionately named Martha - I think she's a 6quart one). Fill the crockpot with water - it ends up being too much water, but I'm ok with leaching out a few more vitamins.
6) put crockpot on low all night.
7) in morning, i drain the beans into my huge colander and put the beans back in the crockpot (usually I rinse out the crockpot, too, and get rid of the bean ring.)
8) layer all ingredients on top of the beans from the crockpot recipe posted here.
9)stir all ingredients gently into the crockpot (except the bay leaves - I leave them on top/slightly pressed into mixture so I can find them easily at dinner time).
10) crockpot on low. Dinner time, take bay leaves out and stir one last time and put crockpot on table. Dinner is served. Open a bag of tortilla chips to dip into the chili in your bowls. Put tobasco sauce, salt, shredded cheese, sour cream on table for folks to serve themselves. Seriously easy and very VERY tasty!
11) I have big eating kids - they will eat several bowls of this stuff, so I end up with 2 bags of leftovers and one small bowl for darren's lunch the next day. freeze or give away the 'leftovers' and make friends happy not to have to cook. :)
Azorean Spiced Beef Stew
--2 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (I never add salt personally til meal is served and let each person add their own)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks
got this recipe from: http://crockpot365.blogspo
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (I never add salt personally til meal is served and let each person add their own)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks
got this recipe from: http://crockpot365.blogspo
Beef Stroganoff
low 8 hours
1-2 lbs stew beef, cubed
put meat in greased crockpot.
Add:
1/4 cup parsley
1 t oregano
1/4 t thyme
1/4 t paprika
1 can diced tomatoes, well drained (if you have fresh use fresh!)
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1 bay leaf
1 1/2 cups beef broth
salt and pepper to taste
about 40 minutes before you want to serve dinner, turn crock pot to high and mix together:
1 T cornstarch - a small amount of cold water to make a paste, then remove 1 cup of hot liquid from crockpot - stir into the cornstarch paste and then stir in:
8 oz container sour cream
return all to crockpot, stirring to combine. Cover and cook on high about 30 minutes or til thickened and bubbly.
Serve over 4 cups cooked noodles or rice.
Yum.
i have been known to add in some diced/julienne green peppers if i have some fresh from the garden.
1-2 lbs stew beef, cubed
put meat in greased crockpot.
Add:
1/4 cup parsley
1 t oregano
1/4 t thyme
1/4 t paprika
1 can diced tomatoes, well drained (if you have fresh use fresh!)
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1 bay leaf
1 1/2 cups beef broth
salt and pepper to taste
about 40 minutes before you want to serve dinner, turn crock pot to high and mix together:
1 T cornstarch - a small amount of cold water to make a paste, then remove 1 cup of hot liquid from crockpot - stir into the cornstarch paste and then stir in:
8 oz container sour cream
return all to crockpot, stirring to combine. Cover and cook on high about 30 minutes or til thickened and bubbly.
Serve over 4 cups cooked noodles or rice.
Yum.
i have been known to add in some diced/julienne green peppers if i have some fresh from the garden.
Chicken Tortillas
This is the perfect recipe for the days when one is totally running late. And thinks, 'oh, crap, I need to have dinner figured out or it's takeout for sure'. . .
So, this is that recipe!
what you need (these are pantry staples)
frozen chicken breasts (boneless, skinless)
jar of salsa
shredded cheese
tortillas/taco shells
sour cream
fresh tomato (or diced italian style tomatoes, drained)
rice
grease the crockpot - spray pam or use some olive oil inside it.
dump the frozen chicken in the crockpot
pour the salsa on top.
put crockpot on high. (needs about 8 hours if frozen - i really never know as i'm usually gone about 10 hours on the days i make this - I only cook this when i'm desperatel)
when you get home, put some rice on to cook (best thing I ever did many years ago was buy a microwave rice cooker - no more ruined rice d/t burning on the stove!)
then pull out some tortillas and shredded cheese and sour cream. voila, dinner.
So, this is that recipe!
what you need (these are pantry staples)
frozen chicken breasts (boneless, skinless)
jar of salsa
shredded cheese
tortillas/taco shells
sour cream
fresh tomato (or diced italian style tomatoes, drained)
rice
grease the crockpot - spray pam or use some olive oil inside it.
dump the frozen chicken in the crockpot
pour the salsa on top.
put crockpot on high. (needs about 8 hours if frozen - i really never know as i'm usually gone about 10 hours on the days i make this - I only cook this when i'm desperatel)
when you get home, put some rice on to cook (best thing I ever did many years ago was buy a microwave rice cooker - no more ruined rice d/t burning on the stove!)
then pull out some tortillas and shredded cheese and sour cream. voila, dinner.
Creole Chicken
Creole Chicken
6-8 chicken thighs
1 can diced tomatoes (do not drain)
1 green pepper, chopped
1 red onion, chopped (or 6 green onions) or whatever combo appeals to you. : )
1 can tomato paste
1 t salt (or to taste – I usually omit)
2 dashes hot sauce
1/2 lb polish sausage, sliced
5 cups water (4 cups water if using ‘regular’ white rice)
2 cups jasmine rice or brown rice
salt as desired.
Place all ingredients except chicken and rice/water in greased crockpot. Lay the chicken pieces on top. I personally sprinkle the top of chicken with some italian seasoning and some minced garlic (but I’m Italian and feel like no dish is complete w/o some garlic, oregano, and basil, lol)
Cook on low all day in crockpot.
About 15-20 minutes before serving dinner, cook up the rice however you prefer – stovetop, microwave rice cooker, whatever floats your boat.
I typically initially serve the rice on the side, but once the younglings have served themselves some rice, I stir the remainder of the cooked rice into the crockpot mixture (having already removed the cooked chicken and put them on separate serving plate).
Serves 4-8 – 1 chicken piece per person, but my 4yr old ate 2 servings of chicken as well as seconds, so you will need to decide for your family how much to cook. This is a very forgiving recipe. Just increase ingredients as needed.
And a bonus - this is a recipe that's gluten free, dairy free, and egg free for those watching allergens.
6-8 chicken thighs
1 can diced tomatoes (do not drain)
1 green pepper, chopped
1 red onion, chopped (or 6 green onions) or whatever combo appeals to you. : )
1 can tomato paste
1 t salt (or to taste – I usually omit)
2 dashes hot sauce
1/2 lb polish sausage, sliced
5 cups water (4 cups water if using ‘regular’ white rice)
2 cups jasmine rice or brown rice
salt as desired.
Place all ingredients except chicken and rice/water in greased crockpot. Lay the chicken pieces on top. I personally sprinkle the top of chicken with some italian seasoning and some minced garlic (but I’m Italian and feel like no dish is complete w/o some garlic, oregano, and basil, lol)
Cook on low all day in crockpot.
About 15-20 minutes before serving dinner, cook up the rice however you prefer – stovetop, microwave rice cooker, whatever floats your boat.
I typically initially serve the rice on the side, but once the younglings have served themselves some rice, I stir the remainder of the cooked rice into the crockpot mixture (having already removed the cooked chicken and put them on separate serving plate).
Serves 4-8 – 1 chicken piece per person, but my 4yr old ate 2 servings of chicken as well as seconds, so you will need to decide for your family how much to cook. This is a very forgiving recipe. Just increase ingredients as needed.
And a bonus - this is a recipe that's gluten free, dairy free, and egg free for those watching allergens.
Ham and Scalloped Potatoes
This is a very fast and easy recipe. Great for those days when you only have a couple of minutes (literally!) before leaving out the door for the day.
couple of ham slices (cut up into large-ish pieces) (about 1 1/2 -2 lbs)
potatoes - sliced (5-6 large)
onion - sliced
a few cloves of garlic, minced/diced/whatever your pleasure is
cheese sauce
bag of frozen green beans, thawed
layer in greased crockpot in order listed
i typically add a bag of frozen (thawed actually) green beans to it about an hour before serving if I'm home. If not, I just heat the beans on the stove and stir it in right before serving. (I don't like mushy green beans - if that doesn't bother you, then by all means, add in to the crockpot at the time you put everything else in!) (cheese sauce on top - it will melt down into the fixin's)
Easy-peasy - esp if you have a mandolin slicer (which I STRONGLY recommend for any household who cooks and does not have 'real' knife skills, *grin*)
I can put this dish together in under 5 minutes. .. serves my family of 4(+baby)
I buy my cheese sauce and ham slices from Aldi - and the cheese sauce from there is gluten free (always check your label as suppliers can change), so if you're watching that, this is great, fast recipe using ready made materials. . . for those crazy mornings. . .
Enjoy!
oh, cook on low 8 hours, high 4 hours. . .
couple of ham slices (cut up into large-ish pieces) (about 1 1/2 -2 lbs)
potatoes - sliced (5-6 large)
onion - sliced
a few cloves of garlic, minced/diced/whatever your pleasure is
cheese sauce
bag of frozen green beans, thawed
layer in greased crockpot in order listed
i typically add a bag of frozen (thawed actually) green beans to it about an hour before serving if I'm home. If not, I just heat the beans on the stove and stir it in right before serving. (I don't like mushy green beans - if that doesn't bother you, then by all means, add in to the crockpot at the time you put everything else in!) (cheese sauce on top - it will melt down into the fixin's)
Easy-peasy - esp if you have a mandolin slicer (which I STRONGLY recommend for any household who cooks and does not have 'real' knife skills, *grin*)
I can put this dish together in under 5 minutes. .. serves my family of 4(+baby)
I buy my cheese sauce and ham slices from Aldi - and the cheese sauce from there is gluten free (always check your label as suppliers can change), so if you're watching that, this is great, fast recipe using ready made materials. . . for those crazy mornings. . .
Enjoy!
oh, cook on low 8 hours, high 4 hours. . .
Rice Pudding
Rice Pudding (stovetop)
3 cups rice (white or jasmine)
6 cups water (7 cups if jasmine rice)
3 T butter
2 t nutmeg
combine. Heat til boiling, then cover and simmer 15 minutes (17 minutes if jasmine)
add:
3 eggs (yolks broken)
2 T vanilla
stir eggs into rice – mixing constantly.
Then add:
1 1/2 cups sugar, white granulated
and then:
3 cans evaporated milk.
Stir well. Will be a bit thin but will thicken up overnight in fridge.
Add raisins as desired.
3 cups rice (white or jasmine)
6 cups water (7 cups if jasmine rice)
3 T butter
2 t nutmeg
combine. Heat til boiling, then cover and simmer 15 minutes (17 minutes if jasmine)
add:
3 eggs (yolks broken)
2 T vanilla
stir eggs into rice – mixing constantly.
Then add:
1 1/2 cups sugar, white granulated
and then:
3 cans evaporated milk.
Stir well. Will be a bit thin but will thicken up overnight in fridge.
Add raisins as desired.
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