Recipes
Chicken With Potatoes
4 Boneless Chicken Breasts
1/2 Cup Italian Dressing
1 tsp. Italian Seasoning
1 Clove of Minced garlic
1/2 Cup of grated Parmesan or Romano Cheese
4-6 Medium Potatoes, peeled & Cut into wedges or thick slices
Place Chicken in bottom of crockpot, sprinkle with 1/2 of dressing, seasonings, and cheese. Put potatoes on top and around chicken. Sprinkle with remaining spices & cheese.
Cook on low for 6-8 Hours.
Fast Beef and Mushroom Risotto Recipe
1 lb. lean ground beef
1 package (5 1/2 ounces) risotto mix with garden vegetables
1 1/2 C. sliced mushrooms
1 C. chopped red bell pepper
2 cloves garlic crushed
1/2 t. salt
1/4 t. pepper
2 T. grated parmesan cheese
1 T. chopped fresh Basil
Prepare risotto mix according to package directions.
Meanwhile in a large nonstick skillet, brown ground beef, mushrooms,
bell pepper and garlic over medium heat 8 – 10 minutes or until beef is no
longer pink, breaking beef up into small crumbles.
Pour off drippings. Season with salt and pepper.
Stir risotto into beef mixture. Sprinkle with cheese and basil.
Salsa Verde Stew
1 1/2 lbs stew meat
4 medium potatoes, cut in cubes
1 large coarsely chopped sweet onion
1 green sweet pepper chopped
1 14 oz Mexican style stewed tomatoes
1 15 oz can pinto beans, drained
1 cup salsa
2 cloves chopped garlic
1 teasp cumin
flour tortillas
Combine all ingredients, cook for 6-8 hrs.
Curry Chicken and Coconut rice
1 pound chicken tenders
1 cup fat free plain yogurt
1 can coconut milk, divided
1 tablespoon curry powder
1 teaspoon lemon juice
1 clove garlic, crushed
sea salt, to taste
ground pepper, to taste
2 yellow onions, peeled and cut into large chunks
1 1/2 cups long grain white rice
1/2 cup frozen green peas
Cut chicken into large chunks then combine in a bowl with yogurt, 1/2 cup coconut milk, curry powder, lemon juice, garlic, salt and pepper. Refrigerate several hours. Preheat broiler or grill. Alternate chicken on skewers with onions. Prepare rice according to package instructions substituting 1 cup coconut milk for 1 cup of the water and adding peas half way through cooking. Grill or broil chicken onion skewers until cooked through and serve over rice.
Pulled Chicken Barbeque
1 medium onion, thinly sliced.
1 lb chicken breasts
Sauce
1 cup ketchup
2 tbsp. cider vinegar
2 tbsp. molasses
1 tbsp. yellow mustard
¼ tsp. black pepper
1 tsp. onion powder
¼ tsp. cumin
½ tsp. garlic powder
½ tsp. Tabasco Sauce
A pinch of Salt.
Cut the onion into thin rings and line the bottom of your slow cooker. Place your chicken breasts on top of the bed of onions. Mix the sauce together and dump on top of the chicken. Cook on low for 6 hours. The onions usually dissolve into the sauce during this time. When ready to serve take the chicken out, and shred between 2 forks. I sometimes try to pull out the bigger onions b/c my husband doesn’t like onions… But they add so much flavor to the recipe. Put the chicken back into the pot and stir to coat with sauce!
Mini Meatloaves
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 packet of Lipton Onion Soup mix
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Preheat oven to 350 degrees
In a large bowl, combine the egg, milk, cheese, oats, onion soup, and salt. Add the ground beef, mixing well. Place a spoonful of mixture into lightly greased cupcake pan. This recipe yields a dozen ‘cupcakes’.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Crockpot Stroganoff
1.5 lbs beef stew meat
2 cans mushroom soup
1 can mushroom
2 Tbls ketchup
2 Tbls worstershire sauce
1/8 tsp garlic powder
1/8 tsp black pepper
1 pint sourcream
1 pkg egg noodles
Flour and sear stew meat in a frying pan with a small amount of oil.
Add all ingredients to the crockpot and cook on low for 6-7 hours. Half an hour before you are ready
to serve stir in the sour cream. Prepare the egg noodles as directed on the package and drain.
Confetti Corn Quesadillas
1 cup fresh corn kernels (about 2 ears)
1 cup grated zucchini, squeezed dry
1/4 cup chopped cilantro
1 jalapeno pepper, seeds and ribs removed, chopped (optional)
1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chili powder
2 cups shredded Monterey Jack
8 large (burrito-size) flour tortillas
2 tablespoons vegetable oil
In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.
