4 medium potatoes
1/2 c chopped onion
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Addtl salt and pepper to taste
1 tbsp chopped chives
Sour cream (optional)
Combine all ingredients in a large Ziploc Steam bag. Seal and shake to mix ingredients. Place bag in microwave. Cook for 7 mins or until potatoes ar etender. Alow bag to stand 1 min. Gently shake bag to distribute seasoning. Put in to serving bowl, season with salt, pepper and chives. Serve with sour cream if desired.
Saturday, April 17, 2010
Bacon and Bean Bundles
16 whole fresh green beans trimmed
1 bacon strip, cut in half
1 small garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp butter
Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook 5-8 mins or until crisp tender. Meanwhile, in a small skillet, cook bacon over med heat until partially cooked but not crisp, about 3 mins. Remove to paper towels to drain.
Drain beans; place 8 beans on each piece of bacon. Wrap bacon around beans and secure with toothpick. Place in ungreased shallow baking dish. Sprinkle with garlic, salt and pepper, dot with butter. Bake uncovered at 350 degrees for 10-15 mins or until bacon is crisp.
1 bacon strip, cut in half
1 small garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp butter
Place beans in a small saucepan and cover with water. Bring to a boil; cover and cook 5-8 mins or until crisp tender. Meanwhile, in a small skillet, cook bacon over med heat until partially cooked but not crisp, about 3 mins. Remove to paper towels to drain.
Drain beans; place 8 beans on each piece of bacon. Wrap bacon around beans and secure with toothpick. Place in ungreased shallow baking dish. Sprinkle with garlic, salt and pepper, dot with butter. Bake uncovered at 350 degrees for 10-15 mins or until bacon is crisp.
Saturday, April 10, 2010
Hearty Beans with Beef
1 lb ground beef
1 med onion chopped
1 can baked beans, undrained
1 can butter beans, rinsed and drained
1/2 c ketchup
1/3 c packed brown sugar
1 tbsp barbecue sauce
1/4 tsp Worcestershire sauce
In large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Transfer to crockpot and stir in remaining ingredients. Cove and cook on high for 3-4 hours or until heated through.
1 med onion chopped
1 can baked beans, undrained
1 can butter beans, rinsed and drained
1/2 c ketchup
1/3 c packed brown sugar
1 tbsp barbecue sauce
1/4 tsp Worcestershire sauce
In large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Transfer to crockpot and stir in remaining ingredients. Cove and cook on high for 3-4 hours or until heated through.
Creamy Herbed Chicken
4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 c milk
1 envelope garlic and herb pasta sauce mix
1 tsp dried thyme
1 tsp dried parsley
Cooked Fettuccine
Place chicken in crockpot. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook low 4-5 hours. Serve over fettuccine.
1 can condensed cream of chicken soup
1 c milk
1 envelope garlic and herb pasta sauce mix
1 tsp dried thyme
1 tsp dried parsley
Cooked Fettuccine
Place chicken in crockpot. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook low 4-5 hours. Serve over fettuccine.
Creamy Cabbage-Pork Stew
1 lb boneless pork shoulder, cut into cubes
1 tbsp vegetable oil
2 cans condensed cream of celery soup
1 1/2 c apple juice
2 medium red potatoes, cut into cubes
3 medium carrots
1/4 tsp caraway seeds
1/4 tsp pepper
3 c corsely chopped cabbage
1/2 c milk
In large skillet over med-high heat, brown pork in oil. Drain. Place in slow cooker; stir in soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high 3 1/2 hours. Add cabbage and milk. Cover and cook 2 1/2 hours longer or until meat and vegetables are tender.
1 tbsp vegetable oil
2 cans condensed cream of celery soup
1 1/2 c apple juice
2 medium red potatoes, cut into cubes
3 medium carrots
1/4 tsp caraway seeds
1/4 tsp pepper
3 c corsely chopped cabbage
1/2 c milk
In large skillet over med-high heat, brown pork in oil. Drain. Place in slow cooker; stir in soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high 3 1/2 hours. Add cabbage and milk. Cover and cook 2 1/2 hours longer or until meat and vegetables are tender.
Three Beans and Sausage
1 1/2 lbs smoked sausage cut into pieces
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 c chopped onion
1 c water
1 can tomato sauce
2/3 c chopped celery
1 tsp chicken bouillon granules
1 tsp minced garlic
1 bay leaf
1/2 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Hot cooked rice
In slow cooker, combine first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low 4 to 4 1/2 hours. Discard bay leaf. Serve with rice.
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 c chopped onion
1 c water
1 can tomato sauce
2/3 c chopped celery
1 tsp chicken bouillon granules
1 tsp minced garlic
1 bay leaf
1/2 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Hot cooked rice
In slow cooker, combine first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low 4 to 4 1/2 hours. Discard bay leaf. Serve with rice.
Corn and Black Bean Salsa
2 cans whole kernel corn, drained
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt
In large bowl, combine all ingredients. Cover and refrigerate over night.
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt
In large bowl, combine all ingredients. Cover and refrigerate over night.
Prosciutto Tortellini
1 package (19 oz) frozen cheese tortellini
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper
Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper
Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.
Easter Ham Glaze
1/4 c packed brown sugar
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves
Combine all ingredients.
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves
Combine all ingredients.
Southwestern Soup
3 c water
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese
In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese
In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.
Broccoli with Lemon Sauce
3 lbs fresh broccoli spears
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel
Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel
Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.
Herbed Pork and Potatoes
3 tbls minced fresh rosemary
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered
In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered
In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.
Ham and Potatoes au Gratin
2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup
Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup
Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.
Chicken and Dumplings
1 lb boneless skinless chicken breasts, cut in to cubes
1 lb frozen vegetables of choice
1 med onion chopped
2 jars (12 oz) chicken broth
1 1/2 cups low fat buttermilk biscuit mix
Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 c plus 1 tbsp of broth) in slow cooker. Cover. Cook on high 2 hours. Mix biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover. Cook on high 10 mins. Uncover and cook on high 20 mins longer.
1 lb frozen vegetables of choice
1 med onion chopped
2 jars (12 oz) chicken broth
1 1/2 cups low fat buttermilk biscuit mix
Combine chicken, vegetables, onion, and chicken broth (reserve 1/2 c plus 1 tbsp of broth) in slow cooker. Cover. Cook on high 2 hours. Mix biscuit mix with reserved broth until moistened. Drop by tablespoonfuls over hot chicken and vegetables. Cover. Cook on high 10 mins. Uncover and cook on high 20 mins longer.
Wild Rice Chicken Soup
2 tbsp butter
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds
Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds
Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.
Subscribe to:
Comments (Atom)