Chicken Curry over Rice

We have developed a taste for curry foods over the past several years. One quick and easy meal we prepare with curry that our kids enjoy to is S&B Golden Curry--a box of curry that can be found in your authentic cooking food section of the grocery store (We even have it at our little Red Apple--impressive)

1 to 1 1/4 lbs Chicken (lean beef, lamb or shrimp)

1 large onion finely chopped

2 Tablespoons cooking oil

2 1/2 cups water (I always add more 3 to 3 1/2 cups)

1- S&B Golden Curry sauce mix (We like to use 1-box mild and 1/2-box hot. We think this is the perfect balance or heat.)

Vegetables as desired--we use potatoes, carrots, broccoli, bell peppers, etc. My brother-in-law served in Japan on his mission and he even enjoys tossing in a tart apple diced from time to time.

Cut meat into cubes and finely chop onions. Stir-fry mean and onions in oil or butter in a large skillet until onions are lightly browned. approx 3 minutes. If you wish, add carrots, celery, bell peppers or other vegetables. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx. 10 minutes. Remove from heat, break curry mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes stirring constantly. Serve hot over rice or noodles.

Sweet Potato Crunch

Okay so this is more like Sweet Potato Pie in my opinion, but I enjoy it all the same. I got this recipe from my sister-in-law whom I think is a great cook; she serves this as a side dish at the Thanksgiving and Christmas feasts.  I don't usually like Yams or Sweet Potatoes made with the brown sugar, butter, and marshmallows, but this recipe is a keeper for me. I only make it during the holiday season when calories don't count and there is ample of good company to help the yummy concoctions disappear!

2 cans sweet potatoes, undrained and mashed

3 eggs

1 cup Sugar

1/2 cup margarine, melted

1/2 cup milk

2 teaspoons Vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla together and pour into a 9 x 13-inch casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over sweet potatoes. Bake in preheated over at 350 degrees for 1 hour. (Can be made ahead and reheated).

Yields 8-10 servings

Grapefruit Slush-Thanksgiving and Christmas Must

My Grandma Bartholomew always served this slush at every holiday for as long as I can remember. We had it at all our family holiday feast. It is one tradition from my family that I continue to carry on with my own children and even my in-laws are hooked. If you like grapefruit you will enjoy this appetizer. I have cut the sugar in half from my grandmothers original recipe and I don't notice much of difference, but I am hoping my hips will. ;-) I enjoy this with more slush that soda pop in my glass and like to eat it with a spoon like a Slurpee. Find your favorite way of spooning, slurping, or drinking this recipe. Cheers-Enjoy!

2 cup sugar (I have cut it back to 1 cup and think you can taste the grapefruit flavor more)

2 cups water

2 cans grapefruit with juices/syrup (another reason to cut back on the sugar) *remove the seeds**I love to use Red Ruby grapefruit, but any will do.

2 Tablespoons Lemon Juice

Maraschino Cherries (optional) We cut these in half and blot on paper towel add as many as desired.

Blend grapefruit in blender. Combine with all other in ingredients freezer safe container and stir until well mixed. (I personally like to heat the sugar and water together until I know the sugar is dissolved) Freeze well. Serve with sprite or 7-up.

New England Clam Chowder-Christmas Eve tradition

While living New England area for a few years we gained an appreciation for a good bowl of Clam Chowda. Our favorite recipe comes from "The New Best Recipe" cookbook p.69. This has become our traditional Christmas Eve meal accompanied by good bread/rolls. This is a quick make too which is nice for the busy holiday season.

4 Slices (about 4 oz) thick cut-bacon, cut into 1/4-inch pieces (or 4 oz finely chopped salted pork)

1 Large Spanish Onion

2 Tablespoons All-purpose Flour

1 1/2 lbs red potatoes (about 3-4 medium), scrubbed and cut into 1/2-inch dice

1 Large Bay Leaf

1/4 teaspoon dried thyme

1 cup heavy cream

3 cups boiling water

2 (8 oz each) Bottles Clam Juice (Snow's brand is our fav)

4 (6.5 oz each) cans minced Clams (Snow's brand too)

2 Tablespoons minced fresh parsley leaves

Salt and Ground (black or white) Pepper

Fry the bacon in a large stockpot or Dutch oven over medium-low heat until fat is rendered and bacon is crisp, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the water and clam juice (clam broth) Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the reserved minced claims, the cream, parsley, and salt (if necessary) and pepper to taste; bring to a simmer, but do not boil. Remove the pan from heat, discard the bay leaf, and serve immediately.

Serves 6

If we are having company we always double this recipe if it is the main course. Clam Chowder is always best when served fresh, because reheating makes the clams tough and chewy. We personally don't mind the few leftovers zapped in the microwave, only because it is nice not to have to cook every mealtime.

Sour Cream Sugar Cookies

3 Eggs

1/2 cup Butter

1/2 cup Margarine

3 Cups Sugar

1 tsp. Vanilla

Mix Together.

Alternately mix together sour cream and dry mixture.

1 Cup Sour Cream

5 1/2 Cups flour

1 tsp. Soda

2 tsp. Baking Powder

A Pinch of Salt

Chill at least 2 hours. Roll out evenly and cut into desired shapes--using uniform sized cookies on each cookie sheet insures no over baked goodies.

Bake at 375 for 8-10 minutes, or until edges just begin to brown, on a greased sheet.

Cream Cheese Frosting

1 -8oz Cream Cheese

1/2 cup Butter or Margarine

1 tsp Vanilla

7-8 Cups Powdered Sugar

Mix gently until smooth.

Spinach Salad with Honey-Brown Butter Dressing

This is a new salad dressing favorite. Jack thought the dressing was wonderful. It has a nice nutty flavor. I first made this back in October. Jack has been wanting it again, so today was the day and his brother Simon even raved about it so its a keeper!  Hats of to the Food Network chef Tyler Florence for adding to our family's favorite dressings.

4 Tablespoon butter 

1 shallot, chopped (I like it chopped finely) 

1 Tablespoon red wine vinegar

2 teaspoons honey 

salt and freshly ground black pepper

6 cups baby spinach

Melt butter over medium heat.  Add the shallot and cook until the shallot is tender and butter turns a light brown color, 2-3 minutes. Remove from heat and stir in the vinegar, hone, and salt and pepper.  Pour over spinach in a bowl and toss.

We have tried this over our regular salad greens and it is good, but I think it is wonderful with the taste of fresh spinach.

Tiramisu Bowl

So this isn't Jack's first choice of his favorite dessert--Tiramisu, but he still enjoys it and it is not labor intensive. We thank Kraft foods for this recipe.

1 (8 oz) package cream cheese, softened (I used 1/3 less fat)

3 cups cold milk (I use fat free)

2 large boxes  Instant Jell-O pudding 

1 (8 oz) tub Cool Whip topping, thawed (I love Cool Whip Free)

48 Nilla Wafers

1/2 brewed Maxwell's House Coffee, cooled divided (I use a dark or semi-sweet hot chocolate)

2 squares Baker's Semi-sweet Chocolate, grated

1 cup fresh raspberries (I usually don't have them, but they are a nice touch when in season)

Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Stir in 2 cups Cool Whip.

Line 2 1/2 quart bowl with 24 wafers; drizzle with 1/4 cup coffee/hot chocolate.

Top with half the pudding mixture and half the grated chocolate. Repeat layers, starting with wafers.

Top with remaining Cool Whip, raspberries. (I had grated chocolate on top to make it pretty). Refrigerate 2 hours. Makes 16 servings

Today I made only half a recipe and put it in a single later in a 8x8 Pyrex dish and it turned out great. My kids have fun helping me with this simple dessert.

Pasta e Fagioli--Jill's version Olive Garden Copy cat

This is one of our favorite soup dishes to make when the weather starts to turn cold.  The twins loved it as babies and could self feed themselves because everything was cut to finger food sizes for them. Every time I make this it gets good reviews and family and friends alike have asked for the recipe. We serve this soup with a nice green salad and Ciabatta bread or other Italian bread to dip in olive oil and balsamic vinegar.  If we are really making it special we serve a Tiramisu for dessert.

1 lb ground beef (or Italian Sausage)-sometimes I do 50/50

1 onion, diced (1 cup)

1-3 carrots, julienned (we love carrots, but if you don't lean toward the 1 carrot)

3 Stalks celery chopped

2 cloves garlic, minced

2 (14.5 oz each ) cans diced tomatoes

1 (15 oz ) can tomato sauce

1 (12 oz) can V-8 juice * this is a new ingredient I have added for those of you who have my recipe already (11/12/08)

1 (15 oz) can red kidney beans, rinsed and drained

1 (15 oz) can great northern beans, rinsed and drained (can substituted other white beans too)

3 cups beef broth or 2 (14.5 oz) cans beef broth

1 Tablespoon Worcestershire sauce

1 Tablespoon White Vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/8-1/4 teaspoon Cayenne pepper (optional if you like your food with a little kick) 

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1/2 lb Ditali pasta (small tube shaped)

Brown the ground meat in a large saucepan/pot over medium heat. Drain off most of the fat.  Add onion, carrots, celery, and garlic and saute for 10 minutes.  Add remaining ingredients, except the pasta, and simmer for 1 hour.  About 50 minutes into the simmer time, cook the pasta in a separate pot for 10 minutes or just until pasta is al dente, or slightly tough. Drain and rinse (this helps the pasta not absorb the soup). Add the pasta to your pot of soup and simmer for 5-10 minutes then serve.

**This makes a ton of soup--Italian stew.  It freezes nicely, but I have learned from experience that it turns out better if you freeze the soup without the noodles and add them when you thaw and reheat. If not the pasta really breaks down and turns to mush. If you decided to freeze you might want to cut your amount of pasta down in the recipe so you don't end up with a warm pasta salad ;-)

Danish Meatballs

This is a Foodies menu from Jeana Pope.  She got this recipe from a friend who served in Denmark. I made some modifications noted with and *.  Thank you Jeana for this recipe and cultural experience.  This recipe will have to be cut in half if I make it for my little family again. This recipe served 6 adults (3 men, 3 women) and 6 small children with some leftovers.

1 lb ground beef  *Diet Lean meat 93% Fat 

1 lb ground pork (just ask your butcher for it)

2 large eggs

Mix meat and eggs together then add:

4 Tablespoons of breadcrumbs

1/4 cup milk or cream *1 % milk

1 medium onion finely diced

1 clove of garlic minced

* 1 teaspoon salt

* 3/4-1 teaspoon pepper

Form golfball size meatballs/patties and put them in the frying pan over medium heat covered for about 30 minutes. Check temperature of meat to make sure they are done. Use drippings from the meat as a gravy. Serve with pickled red cabbage and mashed potatoes. 

* We served ours with mashed potatoes, squash, fresh tossed green salad, and homemade rolls. I couldn't find the pickled red cabbage. Jeana said you can find it near the pickles in her local Albertsons you might have better luck than we do here in our small town. I also did some looking on the internet these meatballs are a staple for most Danes. They serve it with potatoes broiled, baked, mashed or with rice--take your choice. Most of their recipes are pretty basic without a lot of spices so this was kid friendly.

**Because I used lean meats I didn't have drippings for gravy, so I made a cup of beef base/broth and deglazed the pan with it and then added a flour thickener and salt to taste to make a small amount of gravy.  

Jack and Jill's Tuna Salad on Crackers

Jack, the kids, and I love this quick meal for lunch.  It is relatively healthy if you don't go wild with the mayonnaise or over do it with crackers. We always eat a lot of crackers when we make it. It would be a good party food.

2 cans Tuna

1 avocado diced

1 tomato diced

2-4 Tbsp minced onion

A few drops Lemon juice

2 Tbsp Mayonnaise or to your liking 

Salt and pepper to taste

Pinch of Garlic salt (optional) or Salad Supreme seasoning --to taste

Combine the tuna, mayonnaise, onions, and lemon juice. Add the avocado and tomato and stir gently.

Serve on top of your favorite cracker or bread. Our favorite is crackers!

Three Cheese Beef Enchiladas

I got this recipe from one of my girlfriends in Billings at "Foodies". She admits she is a picky eater. She loves this as does her kids, and all of my family. It is high calorie and fattening, so how can it not be delicious?

1 lb Hamburger

1 1/2 cups Shredded cheddar cheese

1- 3 oz cream cheese

1 1/2 cups shredded mozzarella cheese

1 cup salsa (I use my homemade salsa)

1/2 sliced green onion

1 teaspoon cumin

10 flour tortillas (7 if they are Burrito size)

Brown hamburger (I also added some chopped onion), and drain off fat. Combine 1 cup of each cheese, cream cheese, 1/2 onions (I leave out if I have added chopped onion to the brown beef.), 1/4 cup salsa (salsa) and the cumin.  Mix well with the hamburger. Spoon into tortillas and roll. Place in baking dish seam side down. Spoon remaining salsa and remaining cheese over all tortillas. Bake at 400 degrees for 20 minutes or until desired crunchiness.

Creamy Chicken & Chile Enchiladas

I thought I might as well put all my enchilada recipes on the blog while I was at it. I only have three and we love them all.  They are all Carpenter Kid approved, don't know that that will mean much for anyone checking this blog out.  My kids are good eaters and aren't to picky --Thank GOODNESS! I hope you enjoy these simple and tasty recipes.

1 lb cooked chicken, diced

1-8 oz pkg cream cheese, cut into cubes (I use 1/3 less fat version-can't tell)

1 -4 oz can chopped green chiles

1 dozen flour tortillas (soft taco's or fajita

2 -10 oz cans green chile enchilada sauce

3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 10-inch non-stick skillet cook chicken until no longer pink. Add cream cheese and chiles, reduce heat to medium.  Cook until blended and cream cheese is melted.

Spoon chicken filling into tortillas, roll up and place seam side down in a baking dish. Pour enchilada sauces over the top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

We typically serve this with a nice Green toss salad, and corn or other vegetable.

Chicken Enchiladas

These enchiladas are always a hit with my family and anyone that has sat down at our table with us when we are serving them.  I love them because the are simple to prepare and taste great.

1 dozen flour tortillas

1 1/2 cups grated cheddar cheese

1 cooked chicken, diced or 3 whole breast

1- 4oz can diced green chiles

1 cup sour cream

1 chopped onion

1 can cream of mushroom soup

1 small can chopped black olives

combine all ingredients, except tortillas. Roll chicken mixture in tortillas.  Place seam side down in a greased 9 x 13. (I use to pans so I don't have to pack them to tightly). Leave uncovered if you like crunchy enchiladas (my favorite) or cover with foil for soft (leftovers are always soft that's probably why I like crunchy adds variety). Bake at 400 degrees for about 30 minutes. 

If you assemble and cook immediately the time can be adjusted because your filling will already be warm.  This recipe works great to make ahead of time and refrigerate until ready to cook--love that on fast Sundays.

Microwave Applesauce

My sister-in-law Echo gave me this recipe when I was telling her I was going to make applesauce with my boys "Joy School" this week. It was so fun. The kids had fun helping peel, core, and slice the apples with the little apple core machine. They gobbled it up asking for seconds and thirds. The four children would have eaten the entire recipe had I allowed it. I highly recommend this recipe if you like apple treats. We ate it warm! What a great fall snack, treat, or dessert. I love that it is simple and quick as well.

3 Golden Delicious Apples

3 Fuji Apples (Have also used Gala)

1 cup Apple juice (I used 1 Capri sun 100% juice pouch)

2 Tablespoons butter or margarine

3 Tablespoons honey

1/2 teaspoon cinnamon

Peel, core and quarter apples (I used my apple peeler/core/slicer.) Combine everything in a microwave safe bowl with a lid. Place lid on bowl and leave on side partially opened for a vent (or use plastic wrap with a vent hole). Microwave on high for 10 minutes. Mash with a potato masher to desired consistency.

Fresh Peach Dessert

My Aunt Julie gave this recipe to our family years ago. It gets rave reviews everytime I make it. My sister Sherri makes a great homemade white cake that makes a great crust. When pressed for time I use a moist cake mix from the store and it works super. It really is the peach topping that makes this dessert to die for!

1 pkg. Orange or Peach jell-o (Orange gives it better color and flavor in my opinion)
2 cups water
2 teaspoons lemon juice
1/2 cup sugar
3 Tablespoons cornstarch
Cook the above ingredients until clear. Cool before adding 4-5 cups (6-8 peaches) fresh peaches, but do not allow for it to set up. Refrigerate until ready to serve.

Mix together in a separate bowl:
1 can sweetened condensed milk
¼ cup lemon juice
1 (12 oz) cool whip

Lorna Doone cookies or white cake (mix or from scratch) serves as the crust.
For the cookies; lay them flat in the bottom of a cake pan and then top with the condensed milk and cool whip mixture. Then top with jell-o mixture. Return to fridge until set up.

If you choose white cake divide it in half and pour it into two 9 x 13 cake pans and bake as directed; completely cool. Then follow the directions listed with the cookies. (* When using cake mix make the cake as directed on the box and pour into two pans and make the recipe as is the toppings will cover both 9 x 13 pans completely.)

Spring Vegetable Risotto (30 minutes start to finish)

I like to make the portion sizes smaller when I serve it with a grilled chicken tender. If you are looking for a good vegetarian night meal then this would serve that purpose well.  My husband and kids love this, even the baby gobbled it up. It takes three pans to complete this dish but it is completed from start to finish in 30 minutes.

5 Cups Vegetable or Chicken Broth (I used 6 cups broth)

1 1/2 Cup Dry White Wine (I use 1/2 cup white cooking wine-don't know if it's dry or not)

1 Tablespoon UNSALTED Butter

3 Tablespoons Olive Oil

1 Small Yellow Onion, Finely Chopped

2 cups Arborio Rice

1 lb Zucchini, cut into 1/2-inch chunks (1 medium size Zucchini)

2 Cups Frozen Baby Peas

1/4 cup Fresh Mint, minced ( I have never used this, because I don't usually have it on hand)

2/3 Cup Parmesan Cheese

Salt and pepper to taste

Serves 4-6 hearty portions

Cook the risotto:

In a sauce pan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer on low heat. Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tablespoon of the oil. Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.

Saute the Vegetable

While the rice is cooking, in a fry pan over medium hear, warm the remaining 2 Tablespoons oil.  Add the zucchini and saute just until softened, about 4 minutes.  Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the Risotto:

When the rice is tender and cream but grains are still al dente at the center, after about 22 minutes, stir in the sauteed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season to taste with salt and pepper, divide among shallow bowls, and serve.

Cookbook: William-Sonoma Weeknight p.64

Flavorful Pot Roast-Crock pot

We had many tasty meals last week that I could blog, but this one was the least time consuming both to prepare and to type up! ;-) We were so impressed with how tender this roast turned out. I don't think that it was because of our fasting that everything tasted wonderful. ;-) We will be adding this to our favorite crock pot collection. I changed the recipe so this is my version of the Flavorful Pot Roast by Arlene Butler from Ogden, UT (got recipe from www.tasteofhome.com)

1 (3 lb-4lb) Boneless Rump Roast (original called for two 2 1/2 lbs each chuck roast)
1 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water

Place the roast(s) in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yields 12-15 servings

I added to this recipe:
3-5 ribs chopped celery
1 large onion
3-3 1/2 lbs Russel potatoes cut in to big chunks
1 -1 1/2 lbs baby carrots whole

I followed the recipe as given then topped the roast with these vegetables. I didn't add any other seasoning, but it wouldn't hurt to add a little salt to the top of your vegetables. We had to add it at the table if we desired, which works out great too.

I hope you get a chance to make this one. It is delicious! I didn't make a gravy out of the juices they were perfect over the meal without turning it into an unhealthy gravy. ENJOY!!

Menu:
Crock-pot Roast w/ vegetables
Rolls
Fresh peaches in orange jello
Dessert: Zucchini Brownies with a scoop of vanilla ice cream

Applebee's Oriental Chicken Salad

Another Todd Wilbur recipe we use all the time! It is one of Jack's favorite lunches now and it is so speedy because I always keep fresh torn lettuce in the fridge. Even my kids like this one.

Oriental Dressing
3 Tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Blend together all ingredients for dressing in a small bowl with an electric mixer. Chill

Salad (Jack and I usually have a combination of a dark leaf lettuce and iceberg in the fridge, but it even works well with bagged salad)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot julienned or shredded
1 green onion, chopped
1 Tablespoon sliced almonds (We like to roast ours)
1/3 cup chow mein noodles

Todd has a recipe for the breaded chicken to, but we don't use it. We cheat buy using grilled chicken breast strips or chicken nuggets to make it even quicker.

Fudderuckers Hamburger Seasoning copy-cat

Okay I love Todd Wilbur and his website TopSecretRecipes.com I have many favorite recipes from his free recipes on his site. We were pleased when we tried his seasoning for Fuddruckers Hamburgers. If you haven't ever been to his site and you love certain foods at a particular resturant check out his site and see if he has your favorite in a copy-cat recipe.

2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons salt
1/2 teaspoon dark brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper.

Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking.
Makes 2 Tablespoons

*After making hamburgers with this a couple of times. Jack and I want to try actually mixing it in the meet directly before pounding them into patties. We used 1 Tablespoon per pound (or more depending on how strong you like your flavor).

Russian Chicken

From Moose Stir-Fry to English Muffin Pizza and everything in between this weeks recipe winner was the Russian Chicken with Rice. I got this recipe as a "Foodies Menu"--from Jill Jepperson while living in Billings, MT. This is a sweet- and- sour tasting recipe. My brother-in -law loved it, the kids enjoyed it, and Jack said it was just okay for him. I liked it because it was quick and brainless--we all need those kind of recipes from time to time.

1 Bottle of Russian dressing (I used Wish Bone brand)
1 envelope Lipton Onion Soup mix
1 (10 oz) jar apricot preserves
6 skinless, boneless chicken breast ( I used frozen chicken tenders)

Foil-line a 9 x 13 pan.

Mix dressing, soup mix, and preserves together. Place chicken breast in pan and pour sauce over all. Bake 1 hour at 350 degrees.
OR BAKE IN CROCKPOT low 8-10 hours (This was the method I chose and I put the tenders in frozen and followed the recipe as listed. I think even with the tenders being frozen I would only cook it for about 6-8 hours. I would check the chicken after 6 and turn it off so it wouldn't dry out.)
*Suace can be used as a gravy over rice or potatoes.

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