HEY guys! So… I’ve been thinking about how I would love love love to do a recipe exchange right here on the blog! Would you participate? Please? I mean, every one of us has a couple go-to recipes that are fairly EASY and DELICIOUS, right? Why not share the love? …with me, and all my readers!
If you’re like me, you get in a rut with cooking, making the same rotation of meals every week/month. Let’s do ourselves and our families a favor and break away from our boring everyday spaghetti, and try each others’ amazing dishes! I can’t wait to try YOUR meals! And I’m totally going to share some too! And don’t you just take advantage of everyone else’s delicious submissions, make sure you spell out your own! Give us a couple even!
(we only shop for groceries once a month, so see this post to see how we keep track of our food items and meals that we have the ingredients to make! annd… this post about how we freeze milk!)
I’m gonna go flip through my recipe’s right now and share one in the comment section! You might not realize this, but you can leave an incredibly large comment… I don’t think there’s a limit. So don’t worry about your recipe being to hefty for the comments below.
Let the recipe exchange begin! YAY!
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Okay, so this is going to sound incredibly weird and gross, but this dinner saved my and my husband when we were super broke. I don’t have a name for it, but here it is.
1 can of refried beans
1 can cream of mushroom soup
1/2 lb of ground hamburger
1 can of green beans
1 cup of Seneca Crisp Onions
1. Preheat your oven to 350 degrees
2. Brown the ground hamburger. While browning the hamburger, mix the mushroom soup and green beans in a bowl.
3. After the hamburger is browned, drain the grease and add the refried beans into the hamburger.
4. Now that the hamburger and refried beans are mixed together, put the mixture into a small-glass cake pan (9×9?)
5. Pour the green bean and mushroom mixture over the refried beans/hamburger mixture.
6. Put the mixture into the oven for 15 minutes. Spread the crisp onions over the top and then bake for another 5 minutes.
One of my favorites, we call it Greek dish.
1 Cabbage
1 Lb ground meat
Greek seasoning
1/2 cup chopped onion
3 Cloves garlic
1 1/2 cups cooked Rice
(optional) you can add mushrooms or zucchini or any veggies you have
Saute onions and ground meat together with seasoning (to taste) and garlic until done.
Chop Cabbage into bite size pieces and stir into meat. Cover and let simmer until cabbage is soft. You can stir in rice or serve over rice. You can make it as healthy as you want.
Sometimes we stir in greek yogurt or sour cream. Its definitely a family favorite.
WICKERPARK CHILI **GF**
Top your warm bowl of chili with diced white onions, cheddar cheese & diced tomatoes. You can even serve it with rice.
Yield: 8 Servings
Ingredients:
2 Tbs Vegetable Oil
1 cup Chopped Onions
1 cup Chopped Green Peppers
1 Tbs Minced Garlic
1 tsp Dried Oregano
1.5 Lbs Fresh Ground Chuck
1.5 cups Tomato Paste
1 Tbs Chili Powder
1 Tbs Ground Cumin
1 Tbs Kosher Salt
1 Tbs Granulated Sugar
16 oz Can Red Beans
Procedure:
In a sauce pot, heat the oil over medium heat. Add the onions and green pepper and cook until onions are translucent. Add the garlic and oregano and cook for one more minute.
Add the ground chuck and cook until the meat is cooked through, breaking up the big chunks.
Drain off the fat lightly, and then add the tomato paste, chili powder, cumin, salt and sugar.
Add the beans with the juice and bring chili to boil, then lower to a simmer and cook uncovered for one hour on low heat to incorporate the flavors.
Adjust consistency of chili with water.
Chicken Pot Pie
2 cans cream of potato soup
15 oz. can mixed vegetables, drained (or 1 package of frozen mixed veggies)
1-1/2 cups cooked, diced chicken
½ cup milk
potato, cubed & boiled for a few min.(optional)
½ teaspoon thyme
1/8 teaspoon black pepper
9″ or 10″ pie crust
Combine all ingredients. Spoon into pie crust. Cover with top crust. Brush with egg if desired. Bake at 375 for 40-50 minutes. Cool 10 minutes.
ps. If I’m short on time, I skip the crust, microwave the filling until warm and serve with cresent rolls or biscuits.
this is the first meal I made for chris after we got married, and it’s one of our favs! It sounds really foreign and complicated, but its actually one of the easiest and quickest meals we make! I grill the burgers on George Foreman grill during winter months, super quick!
Tandoori Turkey Burgers:
1 lb. ground turkey (do not use beef)
1 clove garlic minced
2 green onions finely chopped
1 tablespoon grated fresh gingeroot (about 3 cents at hyvee just break off what you need, or 1-2teaspoons ground ginger)
1.5 teaspoons ground cumin
1/2 teaspoon salt, 1/2 teaspoon pepper
Mix the meat and spices well, and form into 4 patties. Brush patties with olive oil, and grill covered for 8 to 10 minutes. While burgers are cooking make the apricot-curry mayonaisse:
1/2 c mayo
1/2 teaspoon curry powder
1 tablespoon apricot preserves or jelly
Spread apricot-curry mayo on toasted buns (you can set the buns face down on the george foreman after burgs are done cooking. top with lettuce and tomato and burger. yum-o! get ready for a flavor punch! 🙂
So, many of our favorites come from taking a traditional recipe and giving it a tex-mex twist. Here’s a couple of ours:
Mexican Tator Tot Casserole
1 lb ground beef
1 can black beans, drained and rinsed
2 cans mexicorn
1 can fiesta cheese soup
1 soup can of milk
tator tots
shredded colby jack cheese
1. Brown beef (add seasonings as preferred. We usually go with cumin, garlic, onion).
2. Drain beef and then put in mixing bowl.
3. Add drained/rinsed black beans, corn, soup, and milk. Mix.
4. Pour into 9 X 13 casserole dish. Top with tator tots.
5. Bake according to tator tot directions until bubbly (you might want to put a cookie sheet under casserole if you’re worried about overage). When there’s about five minutes left, add shredded cheese on top.
Angie blogged about another mexican twist I did a couple of weeks ago: http://angieclaus.wordpress.com/2011/10/27/caseys-taco-bubble-pizza/
Okay, and this isn’t mexican (yet) but I’m doing a biweekly cooking group up in Clear Lake and this is one of the simple, but AMAZING (we’re talking game changer) recipes.
It’s called Nancy’s Fancy Bread (after the mother-in-law who created it).
1 loaf of any kind of thick, italian style bread
1 container of parmesan cheese
3 sticks of butter or margarine
1 tbsp oregano
1/2 tbsp basil
1. Turn on broiler
2. Soften butter so it’s easy to mix.
3. Stir in the ENTIRE container of parmesan cheese.
4. Add oregano and basil.
5. Spread generous amounts on each slice of bread you want to prepare for that meal.
6. Broil. And in the words of Nancy, “watch it like a hawk”
You’ll have tons of spread left over, but just put it in a container and it has a pretty long shelf life in your fridge. Believe me, it won’t stay in there long. You’ll find yourself justifying anything as a vehicle for this spread 🙂
Alright, LAST ONE, I promise.
Black bean brownies
1 can black beans, drained and rinsed
1/4 cup water
1 box brownie mix
Mini chocolate chips if desired
1. Put black beans in blender or food processor with 1/4 cup of water. Puree.
It should be about the consistency of pudding. If you need a little more water, add it carefully.
2. Add bean mixture to one box brownie mix (don’t add any of the other things the box tells you to add).
3. Stir. It’s great for your triceps 🙂
4. Pour in greased pan and bake according to box directions. You can sprinkle with some mini chocolate chips if you like a bit of meltiness with your brownies
These will be plenty chocolately and are a virtually guilt free treat!
Mexican Lasagna:
2 chicken breasts, cooked and chopped (or two cans chicken).
1 can black beans, rinsed and drained.
1 cup taco sauce (more if needed)
2 T chili powder
1 tsp. ground cumin
dried onion to taste
4 flour tortillas (cut in half)
2 cups shredded cheddar
Mix first group of ingredients. Then layer meat mix with tortillas, and cheese like so…sprayed 9×13 pan-meat layer on bottom, then tortillas, then 1 cup cheese, tortillas, meat mix, top with rest of cheese ( I sprinkle on some more chili powder for good measure). Bake at 425 until bubbly. Soooo yummy!
Linguine a la Anne
1 12 ox pkg linguine
2 T margarine
2 T flour
1/2 t salt
1 12 oz can evaporated milk
1 4 oz can mushroom stems and pieces, save liquid
1 1/3 c water
1 chicken bouillon cube
4 c cooked, cubed ham
1/2 c grated parmesan cheese
1 sliced red pepper
1 sliced green pepper
1 t vegetable oil
1 c seasoned croutons
Cook linguine in a large pot according to package directions, drain, and return to pot. While linguine cooks, melt margarine in a medium saucepan over low heat. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add liquid from mushrooms, water, and bouillon cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened.
Add 2 cups sauce and drained mushrooms to linguine and toss until well mixed. Spoon linguine mixture into a 13x9x2 inch baking dish, pressing it up the sides to leave a slight hollow in center of dish.
Toss ham in remaining sauce; spread it in the center of the linguine. Sprinkle with parmesan cheese; bake uncovered in a preheated 400 oven for 20 minutes. While baking saute peppers in oil until soft. Before serving, sprinkle croutons around edge of casserole and mound the peppers in the center. Freezes very well. Makes 8 servings.
i am loving these recipe ideas!
a quick favorite of ours is a one pot idea i got awhile back….
make egg noodes… drain, add 1 jar alfredo and cooked chicken cubed and 1 bag veggies… we prefer broccoli, cauliflower and carrots – add cooked ingredients into one pan stir and serve 🙂
lindsay cox
I found this recipe in a magazine and it is the best spaghetti sauce ever – seriously, I haven’t found a better one yet. I am always more generous with the basil, oregano and thyme than called for in the recipe.
Slow Cooked Spaghetti Sauce
1 pd ground beef or bulk Italian sausage
1 med onion, chopped
2 14.5 ounce cans diced tomatoes, undrained (I use a 28 ounce can myself)
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 bay leaf
1 tbsp brown sugar
4 garlic cloves, minced
1 – 2 tsp dried basil
1 – 2 tsp dried oregano
1 tsp salt
1/2 – 1 tsp dried thyme
In a skillet, cook beef and onion until meat is no longer pink, drain. Transfer to slow cooker. Add next 10 ingredients. Cover and cook on low for 7 – 8 hours. Discard bay leaf. Serve over hot cooked spaghetti.
Ingredients
Serves – 8
1 lb. very lean 96% ground beef or 12 oz. Boca crumbles
1/2 cup diced onion
1/2 cup diced red or green pepper
1 8 oz. package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet taco seasoning
2 – 8 oz. cans tomato sauce
1 cup fat free cheddar cheese
Methods/steps
Preheat oven to 375.
Brown beef, onion and pepper, drain.
Spray 9″ X 13″ baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch together to make crust. Bake for 6 minutes.
Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.
Thanks ladies for all the great recipes!! This is my easy go to recipe that my kids LOVE!
Chicken and Stuffing
2 lbs. chicken breast
1 Can cream of chicken
1 box chicken stuffing
1 stick of butter/margerine
Sliced american cheese or any kind you want
Throw the chicken in a greased 9×13 pan. Add 1 can cream of chicken and half a can of water (mixed). Layer the cheese on top. Sprinkle the whole box of stuffing on top. Drizzle with the 1 stick of melted butter.
Bake (covered) 1 1/2 hrs. @ 350
This is my go-to recipe when I don’t have much time to cook. Luckily my husband loves it and doesn’t mind the fact that I make it ALL the time!
Sausage, Carrot, Potato Medley
Ingredients:
– 2 to 3 whole carrots
– 3 or 4 russet potatoes
– 1/4 of an onion
– 1 Tbl minced garlic
– 1 package sausage
– Cavander’s All Purpose Greek Seasoning
– Olive oil
So, the thing I love about this recipe is it is so easy. Just chop up all large ingredients (potatoes, carrots, sausage, onion) into bite size portions and throw them into a large frying pan with a lid. Sprinkle olive oil onto everything (I don’t really a measurement for this as I just eyeball it. Maybe a TBL or two?) and mix. Then sprinkle the greek seasoning and salt and pepper (In place of salt and pepper I use Nature’s seasoning). Cook covered over medium heat for about 20-25 minutes. I suggest stirring it every five minutes, and if it starts to burn, I turn it down to medium-low. You’ll know it is done when the potatoes and carrots can be easily pierced with a fork.
I’ve also made this recipe with ground beef instead of sliced sausage. Now, the Greek seasoning really makes the meal. If you don’t have any, the side of my seasoning bottle says it has parsley and oregano in it. So, using those and a few others, you might be able to come up with a seasoning mixture you really like.
Oops, should have been titled:
Sloppy Joes – Best Ever (you’ll never want/need the canned kind again)
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
splash of vinager
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split
Directions
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, vinager, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer until hot – for thicker sauce simmer 30-40 minutes. Serve on buns.
Note, I added 1 med onion as I browned the beef. Mmmmmmmmmmm.
Potato Pie – Simple & YUMMY! 🙂
5 pounds russet potatoes, peeled, cubed and boiled until tender
1/4 cup Extra Virgin Olive Oil
2 tablespoons butter
2 eggs, beaten
1/4 cup milk
1 cup grated parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 pound mozzarella cheese, sliced
Seasoned bread crumbs OR ritz crackers with melted butter and crushed.
Mash potatoes together with olive oil, butter, garlic powder, salt and pepper to taste. Add milk, eggs and Parmesan cheese; mix until well blended. For creamier potatoes use an electric mixer. Coat a medium baking dish (preferably one you can serve in) with olive oil and coat with a thin layer of seasoned bread crumbs. Spread 1/2 of the potato mixture over the bottom of the baking dish, layer with the sliced mozzarella, and then cover with the remaining mashed potatoes. Sprinkle with seasoned bread crumbs and bake at 350 degrees F for 30 to 40 minutes, or until heated through and slightly browned. Season with paprika lightly over the top of the breadcrumbs.
What’s GREAT is you can prepare this a day ahead. Just omit putting on the last layer of bread crumbs and cover and refrigerate. When you’re ready to make it for dinner, just uncover, sprinkle with bread crumbs and bake until thoroughly heated and browned.
Pizza Boats
We buy a huge loaf of good italian bread to go with a pasta dish and only use half of it for our family. The next day we make our own pizza boats.
Use a thick slice of bread…
…add your fav toppings (peppers, onions, pepperonis, leftover chicken, mushrooms-whatever you have in the fridge)…
…top with cheese and put under the broiler for a few minutes (remember to crack the door).
Heat up a little spaghetti sauce in the microwave for dipping and you have dinner.
Great way to use up that bread and my son and husband LOVE them!
We love trying new foods – one of my family’s favorite interesting meals is Greek: chicken shawarma, couscous, tzatziki (Grecian dip,) pita bread, and Lebanese tea – delicious and easy enough to fix on a weeknight. http://randomcreativity.wordpress.com/2010/11/17/easy-greek-dinner/
My husband and son could eat the same dozen meals forever, but I like variety, so I love to pick a random new ingredient or cuisine and look for recipes online at least once a month. I try to pick highly rated recipes, or ones from chefs that I like, and we have only had a few disappointments so far.
Here are a few other things I like to fix:
http://randomcreativity.wordpress.com/2011/06/11/new-favorite-recipes/
http://randomcreativity.wordpress.com/2011/03/29/tex-mex-recipes/
Fabulous idea!! I’m always up for recipes to add to the rotation. One of my family’s all time favorites is Chicken & Rice Casserole. It’s ridiculously easy, and feeds an army. A few weeks ago I paired it with a brand new dessert recipe, and it was delicious. Check it out on my blog!
http://shortjenn.blogspot.com/2011/09/dinner-dessert.html
Another easy recipe is Crockpot Southwest Cheesy Chicken. Simple and yummy. http://shortjenn.blogspot.com/2011/07/crockpot-southwest-cheesy-chicken.html
Just FYI it’s just a single 8 oz package of cream cheese…not 18 oz! 🙂
We have lots of easy crock pot recipes, but a go to one that we always do if we cannot think of anything else (usually because we have the stuff in the freezer or cupboards) is:
Creamy Italian (or ranch) Chicken
2 lbs. chicken
1 pkg. dry Italian (or Ranch…or probably whatever dry dressing you want) dressing.
1 can cream of chicken soup (I’m sure you could do mushroom if you like)
1 can mushrooms (if you want)
1 8-oz pkg. cream cheese
Throw this all in the crock pot (I never thaw my chicken or mix the stuff…I literally just toss it all in) and cook on low all day.
Mix it all up (the chicken should just shred apart) and serve with rice or pasta.
Even my super picky 4 year old loves this.
I’m going to cheat….
I blogged about my newest fav: http://angieclaus.wordpress.com/2011/09/23/easy-chicken-cordon-bleu/
it’s a simple chicken cordon bleu, and it is so easy and so delicious 🙂
Chicken Casserole
Bag of wide egg noodles
Chicken approximately 1 to 1.5 pounds
2 cans cream of chicken soup
1 small sour cream
1.5-2 sleeves of ritz crackers
½ stick butter
Poppy seeds
Boil chicken, cool and then tear apart
Boil the noodles for just a couple minutes to soften them as they will cook more when baking. (you will want to salt the water when boiling) For noodles I buy the big bag but I just don’t use the entire bag – possibly a small bag would be fine.
Mix cream of chicken, sour cream and chicken all together. Then add noodles but I don’t add all at once just to be sure that the mixture isn’t too dry. Place mixture in casserole dish.
Crush crackers, melt butter and stir into crackers and then spread over top of casserole
Sprinkle generously with poppy seeds (does not taste the same if you don’t use them)
Bake at 350 degrees for 40-45 minutes uncovered.
This recipe originally did not have noodles in it and then I made changes as the dish was very rich. I use one boneless/skinless chicken breast from Fareway for those who are familiar and it works perfect as they are rather large. You can also add any veggies you may like to it.
Pizza Tot Casserole
2 lbs ground beef
1 jar pizza sauce
3 Tablespoons hot or medium salsa
Chopped Mushrooms (optional)
Chopped Green or red peppers (optional)
Chopped Black Olives (optional)
2 cups mozzarella cheese
Tater tots (small ones or big ones)
Cook ground beef and drain off fat and put back in skillet. Add veggies and pizza sauce to ground beef. Simmer for awhile until warmed. Place meat and sauce mixture in 13×9 casserole dish or pan (metal or glass). Sprinkle cheese on top and then line up the tater tots on top of the cheese to cover the entire top of casserole. You will not use the entire bag.
Bake uncovered @ 400 degrees for 30-35 minutes until tater tots are golden brown.
Enjoy!
This recipe is a family favorite given to us from some missionaries who served in Indonesia. We have children and they love it. Sorry it is not a very appealing to the eye when its on the table but our kids love it.
Peanut Butter Curry
3 or 4 Cloves of Garlic
1 onion
1 lb. ground Hamburger
1-2 Cups Water
1 Cup Peanut Butter
1 Cup Tomato Sauce
2 to 3 Tbs. Brown Sugar
2 to 4 tsp. Curry Powder
Small amount of ground coriander seed
Salt & Pepper to taste
Stir Fry Garlic & Onions add meat, brown meat then add water, Peanut butter, tomato sauce, brown sugar, and spices. Cook until done. Serve over rice.
This is the EASIEST and best crock pot meal! And it’s even from Weight Watchers.
Mexican Chicken
4 boneless chicken breasts(I put them in frozen)
2 cans french style green beans
1 small jar of salsa
Layer chicken, beans, then salsa in crock pot. Cook on low for 6-8hrs or high for 3-4hrs. The chicken is so tender and yummy. I freeze the leftover chicken for fajitas, etc.
Brittney
There are some great recipes on here!
Here are two more!
Crouton Chicken
4 Boneless Chicken Breast
1 can Cream of Chicken Soup
1/4 Cup White Cooking Wine
1 bag Garlic and Herb Croutons
2 Tablespoons of butter
Shredded Swiss Cheese
Preheat oven to 350 degrees. Mix together soup and cooking wine. Smash croutons then melt butter and add to crouton stirring to coat. Spray 13 x 9 dish then add chicken. Top chicken with shredded cheese, top everything with the croutons then add the sauce. Bake uncovered for 40 to 45 minutes or until the chicken is done. This is great with baked potatoes.
My second recipe is for Tatertot Casserole
1 lb of browned hamburger
1 Can Cream of Chicken soup or Tomato Soup
1/4 of a white onion chopped
1/2 bag of frozen mixed veggies
Flat tater tots
Preheat oven to 325 degrees. After you brown the hamburger mix it with the soup, onions and frozen veggies. Add mixture to greased 9 x 9 pan. Top with tater tots. Bake for 45 minutes.
Yay guys! This is SO exciting! I’ve literally been writing these on recipe cards as they come in! They all sound so super delicious! Can’t wait to try them all!
Ok, I’ve got another one for ya. We eat a lot of pizza, and we love the pizza’s distant cousin, the Calzone… and my friend Steph gave me the MOST AMAZING pizza dough that’s SO easy. There IS yeast in it, but you don’t have to worry about kneading it, or letting it rise, or any of that yeasty nonsense. It’s seriously easy. And you can totally brag that you made your own pizza crust. 🙂
Dissolve 1 pkg yeast in 1/4 cup warm water.
Combine:
1 cup warm water
2 T oil
1/4 cup sugar
3/4 t. salt
Add yeast mixture. Stir in 3 to 3 3/4 cups flour and mix thoroughly. Shape into pizza pan (or divide in two for two huge calzones!) Add toppings and bake 18 minutes @ 400 degrees.
Let me know if you try it! I know you’ll be so glad you did. 🙂
Cheesy BBQ Beef Sandwiches
I use left over roast to make these sandwiches.
1 1/3 – leftover roast beef (shred)
1/2 cup of barque sauce
2 (8-inch) pita (pocket) breads, halved
1/4 cup ranch salad dressing
1 cup shredded Monterey Jack cheese
1 cup shredded lettuce
1 cup chopped tomatoes
1. Heat beef in barbecue sauce in medium saucepan over low heat until hot, stirring occasionally.
2. Spread inside of each pita bread half with salad dressing. Place 1/4 cup cheese in each half. Top each with lettuce and tomatoes.
3. Spoon warm beef into pita halves. Top with remaining lettuce and tomatoes.
Hello- wanted to let you in on something that a group of us girls do once a month for our familes. We call it “Waht’s for Dinner?” There are about 4-6 of us that send meals to our awesome “group leader” who then makes a grocery list for all of us the is dvided into meats, diary, frozen, ect.. Then we all get together usually on a Friday night and make all the meals and put them in freezer trays. Each one of us takes home 10-12 meals for our familes that are frozen and we just set them out for the day. Come evening throw them in the oven and you have yourself a meal that you did not have to stress over at all that day! It has been great.I am mother of 3 with a full time job. The decreased stress level during the day trying to think about waht to make has been well worth it. We usually start preparing at 530 pm and do not get home until 1230 am. Between preparing and having good girl and mommy talks it can get late. Maybe this is something you could try with a group of friends,sisters, sister-in-laws?
This is such an amazing soup, I hope you’ll give it a try! It’s quick and easy, serving with corn bread is really good. Bon Appétit!
Cream of Chile-Chicken Soup
8 ounces uncooked ground chicken or turkey
¼ cup chopped onion
2 cloves garlic, minced
2 cups milk
1 10 ¾-ounce can condensed cream of chicken soup
1 11-ounce can whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
1 4-ounce can diced green chile peppers
2 tablespoons snipped fresh cilantro or parsley
¼ teaspoon cayenne pepper
1 cup shredded Monterey Jack cheese –
Cook meat with onion and garlic. Drain fat, if necessary. – Stir in milk, cream of chicken soup, corn, chopped tomato, peppers, cilantro or parsley, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. – Add Monterey Jack cheese. Cook and stir until cheese is melted. Makes 4 servings.
One of my favorites, we call it Greek dish.
1 Cabbage
1 Lb ground meat
Greek seasoning
1/2 cup chopped onion
3 Cloves garlic
1 1/2 cups cooked Rice
(optional) you can add mushrooms or zucchini or any veggies you have
Saute onions and ground meat together with seasoning (to taste) and garlic until done.
Chop Cabbage into bite size pieces and stir into meat. Cover and let simmer until cabbage is soft. You can stir in rice or serve over rice. You can make it as healthy as you want.
Sometimes we stir in greek yogurt or sour cream. Its definitely a family favorite.
What a great idea! We too living so far away from a grocery store plan our meals out ahead and I claim to be the “queen” of the crock-pot. Here is our go to meal.
Shredded French Dip
1 boneless beef chuck roast (3 lbs)
1 can (10 1/2) condense french onion soup
1 can (10 1/2) condense beef consomme
1 can (10 1/2) condense beef broth
1 t beef bouillon granules
hoagie rolls
Place Roast in slow cooker combine all the other ingredients together and pour over the roast. Cover & cook until meat is tender about 6-8 hrs.
Remove meat and shred with two forks, serve on rolls. Skim fat from cooking juices and serve as dipping sauce.
We add cheese one on the rolls and broil them until the cheese melts.
Enjoy!
My mom’s mac & cheese – couldn’t be easier and I get a ton of compliments when I make it for others.
1# pasta (I like Cellantani)
1# shredded cheese (I prefer extra sharp white cheddar, which I shred myself)
A splash of milk
Boil the pasta per the package directions. Drain and throw it back in the hot pot. I turn off the burner and use the residual heat. Stir the shredded cheese into the hot pasta and add a splash of milk (be careful, you can always add more, but you can’t take it out!) to help the cheese cover everything.
I add mix-ins from time to time too. Cut up kielbasa, steamed broccoli, and bacon are all good.
here is a great easy crock pot meal for chicken burrito filling!
4 frozen chicken breasts
1 jar salsa
1 can corn drained
1 can black beans drained
cook on low all day or high for a few few hrs!
30 min before serving put in a block of cream cheese and serve on tortillas 🙂
lindsay cox
Slow Cooker Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can Kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
(I use half bag of frozen corn)
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (or one can of chicken broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
2-3 skinless, boneless chicken breasts
Jalepenos or crushed red pepper to taste (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Place the onion, kidney beans, black beans, corn, tomato sauce, beer/broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled and shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
It’s awesome! I personally feel the cheese and chips are more mandatory than optional. Left overs are GREAT as the soup thickens when reheated. It’s kind of like chili in that respect. Enjoy!
I found a recipe for “One Minute Ciabatta Bread” from LifeHack.org a while ago.
It’s simple. You put 1 tsp. salt, 1/4 tsp. yeast, 2 cups of water and 4 cups of flour in a bowl. Stir until everything is mixed up and then cover. Set it aside for 8 to 12 hours or so. When I’m ready to bake, I dump the dough onto my stone pizza pan, and put in a hot over until it’s done. (25 minutes…but I make sure the top is a nice golden brown.)
I LOVE this recipe. I’ll often mix up the recipe early in the morning, and then bake it when I come home. It’s great with soups! The bread is very similar to a sour dough recipe, without the constant worry of feeding just one more thing in my house!
Try it…you might like it!
Ok… this is one of our FAVE recipes ’round these parts. It’s super easy (hello crockpot!) makes your house smell, um… AMAZING, and tastes so so good. Here ’tis:
Slow-Cooker Beef Stroganoff
1 lb ground beef
1 small onion
1/2 t. garlic powder
1/2 t. salt
1/4 t. black pepper
1 pkg brown gravy mix
8 oz mushrooms, sliced (optional)
1 can cream of mushroom soup
1 cup sour cream
Brown the beef, add salt, pepper, garlic powder, gravy mix and 1/4 cup water. Stir to mix well. Pour ground beef mixture into slow cooker. Stir in chopped onion, mushrooms, soup and 1 cup of water. Cook on LOW for 6-8 hours. Just before serving, add the sour cream and stir. Allow to heat through, and then serve over hot noodles or mashed potatoes… HELLO!! So yummy. Let me know what ya think!