Roasted Beets

This year we planted beets in our garden. I have childhood memories of my mother pickling beets, but never cared for them as a child much. On our vacation in May we discovered Quin loves pickled beets. So we decided to plant some and give it a try. I discovered a new way of cooking them that we all simply LOVE! If you like beets I think you will enjoy this recipe.

ROASTED BEETS (The New Best Recipe book p. 138)
4 medium beets (about 1 pound without green)--we cook more than this!
2 Tablespoons extra-virgin olive oil
Salt and ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Trim all but 1-inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil (I would wrap them all together in one large foil pocket-saves foil and still works great!) and place the wrapped beets in a sallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foul packet (make sure to keep you hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the bets 1/4 inch thick and place in a medium bowl. Add the olive oil, salt, and pepper to taste and toss together gently. Serve warm or at room temperature.

** To keep your hands from turning hot pink! Hold the beets in a paper towel as you pinch of the skins. I have even found it helpful to get a new piece of tinfoil, layer with a paper towel, and then proceed--easier to handle a hot beet.

A Wonderful Side Dish

If you like green beans you can't go wrong with this dish. My three year old twin gobbled them up. What I thought I would have for leftovers the next day they ate for their bed-time snack.

I made 1/2 a recipe and it served our family of four well. I found this recipe on http://www.foodnetwork.com/. I love their website when I am needing some ideas.

Green Beans with Caramelized Onions and Almonds
Recipe courtesy Tyler Florence (www.foodnetwork.com)

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves (I left it out!! I think it is two overpowering esp. fresh)
Freshly ground black pepper

Fill a large high-sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Episode#: TU0105 Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Classic Italian Chicken dishes

These Chicken recipes are DELICIOUS!! Well worth the effort. My kids loved the Piccata more than Pomodoro, but I can't choose between them. They both have a very distinct flavor and completely opposite in my opinion. I fed Piccata to my husband and kids earlier in the week and they devoured it. Then we had family in town over the weekend and I made both versions of the dish and still it got rave reviews from the grown-ups. I served this with green beans from our garden (Green Beans with Caramelized onions and Almonds-food network recipe see it on my blog as well), and a roll.

We will have this recipe again and again! We love to serve this with Lynnette's Peasant Bread



Chicken Piccata (From my free magazine of Cuisine at Home p.23)
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup dry white wine (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
1 Tablespoon capers, drained
Sautéed cutlets
FINISH with:
2 Tablespoons unsalted butter
Fresh lemon slices (I used 4-6)
GARNISH with
Chopped fresh parsley (I left out)

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with white wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets (This is where I had to add my extra ¼ cup broth-I didn’t have enough liquid to even pour off J)
GARNISH with chopped fresh parsley and serve.


Chicken Pomodoro (From my free magazine of Cuisine at Home p.23)
A variation/option to the lemon flavored Chicken Piccata
Makes 2 servings (Mine served 4)

SEASON:
4 Chicken cutlets (I used 8-10 tenders-pounded flat)
SAUTE in:
2 Tablespoons vegetable oil (I used Olive Oil)
DEGLAZE with:
¼ cup Vodka (I used white cooking wine—don’t know if its dry or not. You can also replace this with chicken broth if you don’t want to use wine.)
ADD:
½ cup low-sodium chicken broth (I needed an extra ¼ cup)
2 Tablespoons fresh lemon juice
Sautéed cutlets
FINISH with:
½ cup tomatoes, chopped
2 Tablespoons heavy cream
GARNISH with
½ cup scallions, minced

SEASON cutlets with salt and pepper then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
DEGLAZE pan with Vodka –AWAY FROM FLAME and cook until vodka is nearly gone.
ADD broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
FINISH the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
GARNISH: with scallions. (I actually added mine in the “finish” step so that they would be cooked a little.

Tastey Taco Meat

I got this recipe from my sister-in-law Echo. It is GREAT! Kid approved! I love it because it is simple, I have all the spices, and I don't have to buy a package from the store.

1 lb Hamburger
¾ cup water
1 medium onion chopped
2 Tablespoons Chili powder
1 teaspoon salt
½ teaspoon ground cumin
1 clove garlic, crushed

Brown hamburger and onion, add remaining ingredients and reduce to desired thickness.

*I love to double or triple this batch and then freeze it. It makes for fast meals when you need something last minute. I am picky about beef after it has been cook then refrigerated. It taste funny to me, but this is one recipe that I can't tell. My family LOVES IT!

Pasta Primavera with Shrimp/ Chicken

I got this Pasta Primavera with Shrimp recipe from www.familyfun.com . Every time I have made it for my family the kids gobble it up. If guest are here they ask for the recipe. This recipe has made its way into my "Foodies" binder!

This simplified primavera has plenty of kid appeal, but if your family prefers other fresh vegetables, such as asparagus, green beans, or zucchini, they'll work well too.

1 ½ cups (abut 6 oz) baby carrots, trimmed (I add extra carrots because my kids love them)
2 cups (about 7 oz) sugar snap peas (zucchini)
3 cups ( about 8 oz) uncooked penne pasta
1 Tablespoon olive oil
32 or so (about 8 oz) medium fresh or thawed peeled shrimp (I use 8 oz Cubed Chicken)
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
¼ cup chicken broth
1/3 cup whipping cream
1 Tablespoon fresh lemon juice
¼ cup (1 oz) grated Parmesan cheese
1/3 cup chopped fresh parsley

1. Bring 2 quarts of water to a boil in a large pot. Add the carrots and let them simmer for 1 1/2 minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to the package directions. Drain the pasta well.

2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often.

3. Stir in the chicken broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan from the heat and stir in the parsley. Serve the pasta warm. Makes 4 to 6 servings.

Chicken Teriyaki (Echo Caldwell)

3 lbs Chicken Breast
1 cup soy sauce
½ cup oil
4 Tbsp. Brown sugar
1/8 tsp pepper
1 clove garlic, finely minced
1 large onion, finely minced

Combine soy sauce, oil, brown sugar, pepper, garlic, and onion. Place chicken in marinade. Marinate for at least 8 hours. Perferably overnight.

Grill over medium coals until tender. Turn frequently to prevent burning.

Roasted Pork Tenderloin with Pecan Curry Stuffing and Red Currant Glaze-

Preparation Time 20 minutes Cooking time 65 minutes Standing time: 5 minutes
Yields 3 to 4 servings (Depending on your sides I have stretched it to feed more)
(www.meals.com)
Ingredients
2 Tablespoons margarine
1 ½ cups walnut or pecan halves, chopped and divided
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 ½ pounds pork tenderloin
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 jar (12 oz) Red currant Jelly
2 teaspoons cooking sherry wine
¼-½ teaspoons crushed red pepper
1 teaspoon apple cider vinegar
½ teaspoon ground ginger
2 Tablespoons diced shallots

Directions for PORK : PREHEAT oven to 350° F.
MELT margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish.
PLACE remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
BUTTERFLY pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt and pepper in small bowl; rub over pork. Place pork seam side down in 13 x 9-inch baking pan.
BAKE for approximately 1 hour or until internal temperature reaches 170° F. Remove from oven; allow to rest for 5 minutes. While pork is resting, prepare sauce.
FOR GLAZE: COMBINE jelly, sherry, crushed red pepper, vinegar, ginger and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm. SLICE pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.
SIDES: Fresh Salad or other seasonal vegetable.
New Orleans Wild rice (from a box-prepare as directed) toss ½ cup Crasins in rice after just prior to serving when you fluff it with a fork.

Spinach and Bacon Pasta Toss
Prep Time: 15 min Total Time: 25 minMakes: 8 servings, 1-1/2 cups each

1 lb. Any variety of pasta, uncooked
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, chopped
1 pt. cherry tomatoes, halved
1 bag (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

COOK noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
ADD spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

How to Cook Bacon in Microwave Place 8 bacon slices in single layer on paper towels on microwaveable plate. Cover with paper towel. Microwave on HIGH 3-1/2 to 4 min. to desired crispness. Diet Exchange:3 Starch,2 Meat (VL),2 Fat

Nutrition (per serving)Calories 390 Total fat 11 g Saturated fat 3.5 g Cholesterol 105 mg Sodium 660 mg Carbohydrate 45 g Dietary fiber 3 g Sugars 3 g Protein 27 g Vitamin A 40 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 20 %DV

SIDE: None

Dessert: Fresh fruit or pudding

Italian Chicken Roll-ups These are so YUMMY –Yield: 8 servings

8 Boneless skinless chicken breast halves (2 lbs)
8 thin slices (4 oz) deli ham
4-8 slices provolone cheese, halved
2/3 Cup seasoned breadcrumbs
½ cup grated Romano or Parmesan cheese
¼ cup minced fresh parsley
½ cup milk

Flatten chicken to ¼-inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short end side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap and freeze four chicken roll-ups for up to 2 months. Place the remaining roll-ups seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices run clear. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered at 425 for 30 minutes or until juices run clear.

Side(s): Sautéed zucchini or other season side vegetable
Rice pilaf

Dessert: Fruit flavored sorbet, sherbet or ice cream

Crock Pot Tortilla Soup
(my modification from “Hatch Green Chile Enchilada Sauce” can)

1 to 1 ½ lbs shredded or finely chopped chicken
1 15 oz. Can diced tomatoes
1 16 oz can Hatch Green Chile Enchilada Sauce
2 –4 oz cans chopped green chiles
1 15 oz can pinto beans, rinsed and drained
1 medium onion, chopped
1 Tbsp. Minced garlic
2 cups water
1 15 oz can chicken brother
1 teaspoon each cumin and chili powder
1 ½ teaspoons salt (or to taste)
¼ tsp black pepper (or to taste)
2 cups frozen corn
Chopped Cilantro

Cheddar and or Monterey Jack cheese, sour cream, and avocado for garnish.

In a crock pot, combine all ingredients except the cilantro and garnishes. Cover and cook for 6-8 hours on low or 3-4 hours on high.

To serve: spoon into deep bowls and garnish with cheese, sour cream and avocado as desired. Tortillas or chips may be served on the side.


SIDE: Homemade Tortilla chips
Flour tortilla’s
Olive oil
Course salt

Place on a cookie sheet and brush both sides of flour tortillas with olive oil (or spray with Pam). Broil until golden brown, turn and brown other side. Sprinkle with salt if desired after removing from oven.

Dessert: Raspberry Jell-O Salad

Easy Baked Manicotti (Kraft Winter 2007 magazine p.50)
Prep Time: 25 minTotal Time: 1 hr 5 minMakes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup basil pesto
12-14 manicotti shells, cooked, rinsed in cold water
* No cook method- Don’t cook noodles prior to filling. For sauce, stir together spaghetti sauce and 1 ¼ cup water; heat to boiling. Use heated sauce in preparing dish. Bake at 400 degrees.
PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.


Side: Fresh toss salad or steamed broccoli

Dessert: Chocolate chip cookies

Mozzarella and Ham Panini—EASY AND DELICIOUS!
(A recipe from Martha Stewarts Everyday Magazine)
Prep time: 15 min Total time 35 Minutes
Serves 4
1 Large Loaf Italian Bread ( I use hard sub rolls—work great!)
8 oz Fresh Mozzarella thinly sliced (I have used regular sliced Mozzarella cheese-end results same)
4 oz shaved deli ham
2 oz baby spinach (2 cups, loosely packed)
Coarse salt and ground pepper
1 Tablespoon olive oil

Preheat oven to 450 degrees. Split bread horizontally. Layer one side with cheese, ham, and spinach beginning and ending with mozzarella seasoning with salt and pepper as you go. Close sandwich (mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil. If necessary), and press down very firmly.

Bake panini, press down top sheet once or twice during baking, until cheese had melted and sandwich is golden, 20-25 minutes. Cut into four pieces and serve with salad.

Side: Spinach Salad with apples or strawberries, toasted nuts (almonds or pecans) and poppy seed dressing (Briannas Home style Poppy Seed is my favorite)

Dessert: Jell-O salad or pudding
Creamy Layered Squares Prep Time: 20 min Total Time: 4 hr 20 minMakes: 9 servings
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened.
REMOVE 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish.
REFRIGERATE 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.Substitute Prepare as directed, using any flavor JELL-O Brand Sugar Free Low Calorie Gelatin.

We enjoy trying new things on the grill. This one taste good and always get good reviews from our guest. Jack prefers the Salmon without the Pesto, but he also approves of the pesto.

Cedar Plank-Grilled Salmon with Cilantro Pesto
Recipe courtesy Pandee Pearson, Executive Chef of Windows on the Water
Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 servings

4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off Olive oil, to taste Salt Fresh cracked pepper

This recipe is for OUTSIDE gas or charcoal plank-grilling.
For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.

Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
Cilantro pesto 1 cup extra-virgin olive oil 1 cup roughly chopped cilantro leaves 1 clove garlic 1/4 cup pepitas (pumpkin seeds) lightly toasted 1/2 lime, juiced Jalapeno, to taste Salt and pepper

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste

SIDE: Rice and Spinach fruit salad with citrus or poppy dressing.

Bruschetta Chicken Bake (Kraft Winter 2007 Magazine p.27)

Prep Time: 10 min Total Time: 40 minMakes: 6 servings, 1 cup each

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.
Substitute Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

SIDE: Serve with cooked green beans and/or tossed salad
Dessert: Brownie sundae

Almond-Coconut Granola
Recipe courtesy Gourmet Magazine

Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 cups
User Rating:

3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut
1/3 cup hulled green pumpkin seeds or sunflower seeds
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
6 tablespoons honey
1 cup mixed dried raisins and apricots

Preheat oven to 325 degrees F.
In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.

Episode#: SS1C12Copyright © 2006 Television Food Network, G.P., All Rights Reserved

This is one of our family's favorite granola's

Crock-pot Orange Chicken (Kraft Food & Family Fall ’07 p.29)

8 small boneless skinless chicken thighs [1 lb.] (I used around 9 Chicken tenders rinsed with water to help the flour stick as if it were fresh/raw)
3 Tablespoons Flour
1/3 cup orange marmalade (I had to substitute apricot preserves)
1/3 cup Barbecue Sauce
2 Tablespoons soy sauce
1 Tablespoon grated fresh gingerroot

Toss Chicken with flour in a small bowl, then place in crock-pot (I like to spray mine with Pam to make clean up easier).

Stir all remaining ingredients together; cover with lid. Cook on LOW 6-8 hours and HIGH for 3-4 hours

Makes 4 servings

Serve over hot rice and with steamed green beans.

Tri-Pepper Southwestern Penne

1 large onion, chopped 2 cloves garlic, minced
8 button mushrooms, sliced
1 tsp dried oregano
1 tsp. Dried thyme
1 tsp dried sweet basil
1 tsp dried parsley

1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tsp. Salt
1 tsp. Freshly ground black pepper
1 (14.5 oz) can stewed tomatoes, chopped
1 (6oz) can tomato sauce
1 cup water
2 tsp granulated sugar
2 Tbs dry white wine
1 cup fresh or frozen kernel corn
1 (4 oz) can sliced black olives
1 1lb penne pasta, cooked al dente and drained

In a medium skillet, sauté the onion, garlic, and mushrooms until soft. Add the oregano, thyme, sweet basil, and parsley. Transfer the vegetables and herbs to the crock-pot. Add the remaining ingredients, except for the pasta, and mix thoroughly to combine. Cover; cook on low 4-6 hours or on high for 2-3 hours. To serve, place the pasta on six individual plates and spoon the sauce on top. Makes 6 servings; 3 grams of fat per serving.

I used 2 cans small stews and pieces for my mushrooms. I would cut back on the oregano a little bit maybe to ¾ tsp. I used regular basil. I also used to red peppers and 1 green. I only had a can of diced tomatoes and I left out the wine. I served over bowtie pasta—it’s what we had.

Turned out really nice—a great FALL dish!

Slow-Cooker Tex-Mex Chicken
Prep Time:15 min
Total Time:8 hr 15 min
Makes:4 servings, 1-1/2 cups each
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Jazz It Up
Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro.
Creative Leftovers
Cover and refrigerate any leftovers up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.

Beef and Barley crock-pot stew (Jill Carpenter via Lisa Fox)
3/4 cup frozen cut beans
2/3 cup frozen corn kernels
1 1/2 pounds beef stew
1/2 cup chopped bell pepper
1/2 chopped onion
2/3 cup uncooked barley
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
2 cans (14oz each) beef broth
2 cans (14oz each) diced tomatoes with roasted garlic, undrained
1 can (8oz) tomato sauce.
Spray slow cooker with cooking spray. Mix all ingredients. Cover and cook for 8-10 hours. Enjoy!!! Lisa

Green Tomatillo Chicken

6 boneless chicken breast
1 medium onion, sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground pepper
1 Tbs. Fresh lime juice
1 cup green tomatillo salsa (I have also used green chiles and it works too)
1 ½ cups sour cream

place the chicken breast in the crock-pot slow cooker. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice and salsa. Pour this sauce over the chicken breast. Cook on low 6 to 8 hours (or high for 3 to 4 hours). Remove the chicken from the slow cooker. Stir the sour cream into the juice in the stoneware and blend well. Pour this sauce over each piece of chicken. Makes 6 servings.

Recipe for Tomatillo Salsa’s

Recipe for tomatillo salsa
The unique flavor of this fruit makes a tasty 'Salsa Verde' or green salsa. It grows successfully in a wide range of climates. A papery husk covers the fruit, which is somewhat smaller than a tomato. Used extensively in Mexican foods.
tomatillo salsa
1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
If using fresh tomatillos to make the tomatillo salsa, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée allthe tomatillo salsa ingredients in a blender. http://chilisalsa.com/recipes/tomatillo-salsa.html

Lazy Day Crock Pot Brunch (betterrecipes.com)

A "shell" of shredded hash browns is made in the crock pot and filled with bell peppers, ham & cheese. A mixture of eggs & whipping cream goes on top.
Ingredients:
8 slices bacon
28 oz pkg frozen shredded hash browns, thawed
2 teaspoons EACH salt and pepper, or to taste
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup onion, diced
2 cups ham, cut into cubes
2 cups shredded cheddar cheese
12 eggs
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
Pam
Method
Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set. Notes: This is easy and great tasting for a brunch or a morning when you have overnight guests.

** I made this recipe and was a hit. Kid approved (even my niece who is a pick eater loved it. It’s loaded with fat how can it not be delicious! ;-) )I used 1 cup of cheese and ½ cup chopped ham. I thought there were a lot of every ingredient. My crock cooks quicker than others I think it took mine about 4 ½ hours and I thought the potatoes were getting on the dry side. Serving it with our homemade salsa fixed that problem. THIS IS a KEEPER! It Makes a ton! We fed 6 adults and 6 small children and still had some left over.

Apple Crisp Slow-cooker solutions (Family Circle April 1-08 p.116)
8 servings
Prep: 10 minutes Cook: slow cook 2 hours on HIGH; 4 hours on LOW Ingredients
Topping:
1/2 cup flour
1/4 cup light-brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg (I left out-I’m not a fan)
Pinch salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup chopped pecans
(I added ½ cup quick oatmeal—I like oatmeal crisp topping)
Filling: (I used Better Homes and Garden’s Apple Pie fillingp.276)
3 tablespoons granulated sugar
2 teaspoons lemon juice
1-1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 large Granny Smith apples,peeled, cored and cut into 1/2-inch wedges (10 cups)
Vanilla ice cream (optional)
Directions
1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.
2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.
3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.
4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.
240 Calories, 11 g fat (4g Sat.); 2 g protein; 37 Carbs; 4 g fiber; 41 mg sodium; 15 mg Cholesterol.

My version of the Better Homes and Gardens (p.276) for the Freezer (canning)
APPLE PIE FILLING
6 cups thinly sliced, peeled cooking apples (2 lbs)
1 cup sugar
2 Tablespoons dry Tapioca pudding
½-1 teaspoon ground cinnamon

Jill’s Crock pot Lasagna (Created 5/3/08)

1 lb ground beef
1 cup chopped onion
1 teaspoon, minced garlic (from a jar is easiest)
1 4 oz can sliced mushrooms
½ teaspoon salt
½ cup red cooking wine
1 6 oz can tomato paste
4 cups spaghetti sauce (I used my 1 quart jar of homemade)
2 Tablespoons brown sugar
1 ½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme

12 lasagna noodles, uncooked—I use Barilla No Boil Lasagna noodles
1 egg, slightly beaten
2 cups ricotta cheese or cottage cheese
½ cup grated Parmesan cheese
2 Tablespoons dried parsley flakes
1 dash fresh ground black pepper
2 ½ cups mozzarella cheese, shredded (To cut cost I used 1 cup and only added it on the top finished layer. I didn’t add it in between layers like you typically do on lasagna.)

Brown meat and onions in large skillet and drain off excess fat. Add garlic, mushrooms, salt, wine, spaghetti sauce, and paste, mix well and set aside. In a medium bowl combine egg, ricotta/cottage cheese, Parmesan cheese and parsley flakes, and set aside.

Spray crock with cooking oil. Layer in a 5 or 6-quart crock-pot: 4 noodles, broken into pieces to fit. Spread ¼ the cheese mixture over noodles, ¼ of the meat mixture over noodles, and ¼ shredded mozzarella cheese. Repeat this layering ending with meat.
Cook on high for 2-3 hours and Low 4-7 or until the noodles feel tender. About 10 minutes before serving, sprinkle with the rest of your mozzarella, cover and let stand until cheese is melted. (This will make it look pretty.) I personally didn’t want to hassle with it so I put it in to cook for the duration with everything else.

The recipe I modified from said it would serve 6. That would be a huge portion!! I fed 6 adults a very nice portion and 6 small children portions and still had leftovers. We also had a slice of bread and a side salad with it.

This recipe brought back a childhood comfort food for Jack and I. My oven has not been so reliable since our move 6 months ago. So I experiment often with my crock-pot. During the summer I have enjoyed using it so I don't have to heat up my non-air conditioned house!

Tater Tot Casserole

32 oz bag frozen tater tots
1 lb. Ground beef, browned
½ tsp. Salt
¼ tsp pepper
2 (14 ½ oz) cans green beans, drained
10 ¾ oz can cream of mushroom soup
1 Tablespoon dried onion. (I used ¼- ½ cup fresh diced)
¼ cup milk.

Line slow cooker with frozen tater tots.
Combine the remaining ingredients. Pour over potatoes.
Cover. Cook on High for 3* hours.
Sprinkle individual servings with your choice of grated cheese.

*(Time may vary depending on how hot your crock-pot cooks mine took 2 hours on high)

Basil Pesto Fettuccine-Alfredo

1 (6 oz) package Fettuccine Noodles (or noodle of choice)
1 egg

Sauce
1/3 of 8 oz cream cheese (can use fat free)
¼ cup basil pesto (My favorite is from Costco’s)
2 Tbsp. Dried onion flakes
1 Tbsp. Minced garlic
1 cup chicken stock (bullion Cubes can be used)
1 cup Fresh grated Parmesan cheese

Cook pasta as directed on package, drain but don’t rinse. Beat in one egg over the noodles while hot.

On Medium heat combine sauce ingredients and pour over pasta. Add ½ cup Parmesan cheese. Sprinkle with additional Parmesan cheese to taste. Add grilled chicken if desired.

Serve with garlic bread and green salad

Makes 4 LARGE servings

My family really enjoys this recipe. It is one of Jack's favorite pasta dishes