This can easily be made in the crock pot or on the stove top.
1 pound lean ground beef, browned
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can red kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced mexican style tomatoes (8-oz)
1 can diced tomatoes (8-oz)
2 cups chicken stock
Mix all ingredients, in crockpot, and cook on low for 6-8 hours, serve with tortilla chips, sour cream, diced green onions, and shredded cheddar cheese as garnish.
Sunday, December 28, 2008
Beef Stroganoff
This is Rev's favorite meal!
1 tbsp canola oil
1 tbsp butter
1 pound round steaks, trimmed of fat, and sliced into thin strips
1 vidalia onion, diced
2 cloves garlic, minced
1 8-oz pkg white button mushrooms, sliced (I do NOT add these, but they are in the original recipe, so I added it here, add them after the meat and onions are cooked, before the flour is added in the recipe directions below -- we hate mushrooms in our house!)
2-4 tbsp flour
1 can cream of mushroom soup
1 cup light sour cream
1/2 package egg noddles, cooked
Cook egg noddles per package directions, while boiling, start meal.
In large nonstick skillet, Heat oil and butter until combined over medium-high heat. Add garlic and onion, sautee for 1-2 minutes, then add steak, and sautee until browned. Reduce heat to medium, add flour, and stir to combine (Start with 2 tbsp, and add more as needed to soak up all the juices and oil) Continue cooking for at least 3-4 minutes to take away the raw flour taste, then add the soup, and black pepper. Reduce heat to low, and cook about 8 minutes, stirring frequently. Stir in sour cream, and cook, stirring frequently until heated through. Serve over egg noodles.
1 tbsp canola oil
1 tbsp butter
1 pound round steaks, trimmed of fat, and sliced into thin strips
1 vidalia onion, diced
2 cloves garlic, minced
1 8-oz pkg white button mushrooms, sliced (I do NOT add these, but they are in the original recipe, so I added it here, add them after the meat and onions are cooked, before the flour is added in the recipe directions below -- we hate mushrooms in our house!)
2-4 tbsp flour
1 can cream of mushroom soup
1 cup light sour cream
1/2 package egg noddles, cooked
Cook egg noddles per package directions, while boiling, start meal.
In large nonstick skillet, Heat oil and butter until combined over medium-high heat. Add garlic and onion, sautee for 1-2 minutes, then add steak, and sautee until browned. Reduce heat to medium, add flour, and stir to combine (Start with 2 tbsp, and add more as needed to soak up all the juices and oil) Continue cooking for at least 3-4 minutes to take away the raw flour taste, then add the soup, and black pepper. Reduce heat to low, and cook about 8 minutes, stirring frequently. Stir in sour cream, and cook, stirring frequently until heated through. Serve over egg noodles.
Crockpot Swiss Chicken
4-6 boneless skinless chicken breasts, trimmed of fat
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup chicken stock
1 box Stouffers Stuffing -Chicken flavored
1 stick butter, melted
Season chicken breasts with salt and pepper, and place in bottom of crockpot, overlapping if necessary. Place one slice of swiss cheese on top of each breast. Mix soup and stock, and pour over top. Sprinkle top with stuffing mix, and then drizzle with melted butter. Cover and cook on low for 6-8 hours.
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup chicken stock
1 box Stouffers Stuffing -Chicken flavored
1 stick butter, melted
Season chicken breasts with salt and pepper, and place in bottom of crockpot, overlapping if necessary. Place one slice of swiss cheese on top of each breast. Mix soup and stock, and pour over top. Sprinkle top with stuffing mix, and then drizzle with melted butter. Cover and cook on low for 6-8 hours.
Crockpot Roast Beef Vegetable Soup
1 pound leftover Roast Beef, in smallish chunks or shredded
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste
Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste
Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.
Sunday, December 14, 2008
Wassail
I love this drink, it is so soothing and Christmasy! I would drink this everyday, I think, if I lived in Alaska or someplace that stayed cold. But, here in the deep south, I'll stick with making a batch in December, and maybe another in January if necessary!
1/2 gallon Apple Cider (unfiltered)
2 cups unsweetened pineapple juice
2 cans apricot nectar
1 can frozen orange juice concentrate
4-5 cinnamon sticks
15 whole cloves
Mix all ingrediants in large pot on stove, bring to a boil, then reduce heat to low and simmer for at least 30 minutes, or until ready to serve. I like to transfer it to a crockpot set on low after it has simmered to keep it warm if we serve it during a party. (I have actually made it in the crockpot once, and it worked well, too)
1/2 gallon Apple Cider (unfiltered)
2 cups unsweetened pineapple juice
2 cans apricot nectar
1 can frozen orange juice concentrate
4-5 cinnamon sticks
15 whole cloves
Mix all ingrediants in large pot on stove, bring to a boil, then reduce heat to low and simmer for at least 30 minutes, or until ready to serve. I like to transfer it to a crockpot set on low after it has simmered to keep it warm if we serve it during a party. (I have actually made it in the crockpot once, and it worked well, too)
Zuppa Toscana
Ingredients
1 pound turkey sausage
2 tablespoons smart balance light buttery spread
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese (may substitute parmesean)
Preparation
Crumble and brown sausage, drain grease and set aside. Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, browned sausage, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.
1 pound turkey sausage
2 tablespoons smart balance light buttery spread
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese (may substitute parmesean)
Preparation
Crumble and brown sausage, drain grease and set aside. Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, browned sausage, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.
Turkey Sausage Pasta Bake
I got the recipe from Savvy Suzie, and thought it sounded good.
Sausage and Penne Bake
Ingredients:
1 pound box whole wheat penne pasta
1 pound Italian turkey sausage (hot or sweet - or use ground beef, turkey, or pork sausage!)
2 bell peppers, diced
1 small onion, diced
2 Tbsp minced garlic
1 (14 oz) jar tomato sauce
1 1/2 - 2 cups shredded mozzarella
Directions:- Preheat oven to 350 degrees- Cook pasta according to package directions, removing from heat while still slightly firm (about 8-10 minutes). Drain and set aside.- While pasta is boiling, crumble sausage into a skillet and brown over medium-high heat. After about 3 minutes, add peppers, onion and garlic, and brown for an additional 4-5 minutes. Stir in the tomato sauce and cook for an additional 3-4 minutes until heated.- Remove from heat, stir in penne and half the mozzarella. Transfer to a casserole dish. Sprinkle remaining mozzarella on top.- Bake for 20 minutes in the preheated oven, or until cheese is slightly browned and melted.
Sausage and Penne Bake
Ingredients:
1 pound box whole wheat penne pasta
1 pound Italian turkey sausage (hot or sweet - or use ground beef, turkey, or pork sausage!)
2 bell peppers, diced
1 small onion, diced
2 Tbsp minced garlic
1 (14 oz) jar tomato sauce
1 1/2 - 2 cups shredded mozzarella
Directions:- Preheat oven to 350 degrees- Cook pasta according to package directions, removing from heat while still slightly firm (about 8-10 minutes). Drain and set aside.- While pasta is boiling, crumble sausage into a skillet and brown over medium-high heat. After about 3 minutes, add peppers, onion and garlic, and brown for an additional 4-5 minutes. Stir in the tomato sauce and cook for an additional 3-4 minutes until heated.- Remove from heat, stir in penne and half the mozzarella. Transfer to a casserole dish. Sprinkle remaining mozzarella on top.- Bake for 20 minutes in the preheated oven, or until cheese is slightly browned and melted.
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