ANOTHER new recipe! (Actually...if the week goes as planned, almost every night will be something new!)
Tonight and tomorrow night are both busy nights and so both are planned to be crock pot meals! I love my crock pot!
1 boneless chuck roast (2 1/2 lbs) cut into large chunks
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 package (6 oz) sliced fresh mushrooms - (I used a can)
2 packets (1 1/2 oz each) beef stroganoff seasoning
2 cups cooked noodles
1 c. sour cream (as I'm typing this, I just realized I forgot to add this!)
1. Combine roast, tomatoes, tomato sauce, tomato paste, mushrooms, and seasoning mix in crockpot.
2. Cover and cook on low for 8 - 10 hours, or on high for 4 - 6 hours.
3. Add noodles the last 20 minutes.
4. Stir in sour cream at the end of cooking time.
So even with my oops of forgetting the sour cream....it was delicious!! The boys loved the noodles but avoided the meat chunks. (Unknown to them, they still ate some shredded pieces blended in with the sauce!) We had a fresh salad and applesauce with it....nothing special but two healthy things that the boys eat! They each got an Oreo for trying something new (and eating most of it!) Oh the tricks we do to get our kids to eat!!! Hope your family enjoys it too!
Monday, March 9, 2009
MIni Taco Quiches
Sunday night was another new meal...mini taco quiches.
They were very good but between that and the side of Spanish rice, this mommy-to-be had heartburn! (To be honest, I had it before we ate, so I can't completely blame the meal!)
Here's the recipe:
1 lb. ground beef
1/3 c. chopped onions
1/3 c. sliced black olives (I used chopped so they wouldn't be as noticeable to the boys)
1 can (8 oz) tomato sauce
1/4 c. water
1 package taco seasoning mix
2 T. Franks RedHot original cayenne pepper sauce (I only used a dash...nothing near 2 Ts!)
1 egg, beaten
4 flour tortillas (10 in.) - best if room temp.
1/3 c. sour cream
1/2 c. shredded cheddar cheese
1. Preheat oven to 350F. Grease 12 muffin pan cups. Set aside.
2. Cook beef and onions in skillet until meat is browned; drain. Remove from heat and stir in olives, tomato sauce, 1/4 c. water, taco seasoning, Frank's RedHot sauce, and egg. Mix well.
3. Using a 4 in. cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin pan. Fill each tortilla with meat mixture. Top each with sour cream and cheese. Bake 25 minutes or until heated through.
I found that I had more meat mixture, so mine made more than 12. I don't know how much sour cream and cheddar cheese I used - I just put some on top of each. I was surprised they took 25 minutes, but it took that long for the tortilla to crisp up some. Jayden's favorite part was the tortilla shell and Christopher wanted his cut up but then gobbled the whole thing. (He's our eater!)
Let me know if you try them and what you think! Enjoy!
They were very good but between that and the side of Spanish rice, this mommy-to-be had heartburn! (To be honest, I had it before we ate, so I can't completely blame the meal!)
Here's the recipe:
1 lb. ground beef
1/3 c. chopped onions
1/3 c. sliced black olives (I used chopped so they wouldn't be as noticeable to the boys)
1 can (8 oz) tomato sauce
1/4 c. water
1 package taco seasoning mix
2 T. Franks RedHot original cayenne pepper sauce (I only used a dash...nothing near 2 Ts!)
1 egg, beaten
4 flour tortillas (10 in.) - best if room temp.
1/3 c. sour cream
1/2 c. shredded cheddar cheese
1. Preheat oven to 350F. Grease 12 muffin pan cups. Set aside.
2. Cook beef and onions in skillet until meat is browned; drain. Remove from heat and stir in olives, tomato sauce, 1/4 c. water, taco seasoning, Frank's RedHot sauce, and egg. Mix well.
3. Using a 4 in. cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin pan. Fill each tortilla with meat mixture. Top each with sour cream and cheese. Bake 25 minutes or until heated through.
I found that I had more meat mixture, so mine made more than 12. I don't know how much sour cream and cheddar cheese I used - I just put some on top of each. I was surprised they took 25 minutes, but it took that long for the tortilla to crisp up some. Jayden's favorite part was the tortilla shell and Christopher wanted his cut up but then gobbled the whole thing. (He's our eater!)
Let me know if you try them and what you think! Enjoy!
Grilling out
Saturday was such beautiful weather we had to grill out!! We had bratwurst, fresh salad, and a potato/onion dish I threw together. I was kind of picturing German fries/I don't know exactly.
Anyway, whatever it was, ended up being good!
Cube about 5-6 potatoes and dice 1/4 onion. Soak in water for a few minutes. Drain and spritz with spray butter and toss with Mrs. Dash. Cook in oil, stirring every couple of minutes. When browned, drain on paper towel. (I then sprinkled some seasoned salt on them).
Very simple and very tasty! The boys enjoyed them!
Anyway, whatever it was, ended up being good!
Cube about 5-6 potatoes and dice 1/4 onion. Soak in water for a few minutes. Drain and spritz with spray butter and toss with Mrs. Dash. Cook in oil, stirring every couple of minutes. When browned, drain on paper towel. (I then sprinkled some seasoned salt on them).
Very simple and very tasty! The boys enjoyed them!
Monday, February 16, 2009
Chicken 'N Dumplings
Tonight I tried a new Crockpot recipe from my friend Rachel. It was very good! I've never made chicken 'n dumplings, but this seemed easy enough since it was all done in the crockpot!
2 c. cooked chicken (I used 2 huge chicken breasts and let them cook in the crockpot with other ingredients)
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
4 t. flour
2 teaspoons chicken bouillon granules (I crushed 2 chicken bouillon cubes)
1/2 t. black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Combine all ingredients except biscuits in crockpot. Cut biscuits into quarters and gently stir in mixture. Cover and cook on low 4 -6 hours.
I let the chicken cook with all ingredients except biscuits for about 4 -6 hours and then added the biscuits later and turned it to high. I think the biscuits would've been better if I would've gotten them in earlier (they were a little doughy) but it still was good. I have more crockpot recipes to try this week too, so check back!!
2 c. cooked chicken (I used 2 huge chicken breasts and let them cook in the crockpot with other ingredients)
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
4 t. flour
2 teaspoons chicken bouillon granules (I crushed 2 chicken bouillon cubes)
1/2 t. black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Combine all ingredients except biscuits in crockpot. Cut biscuits into quarters and gently stir in mixture. Cover and cook on low 4 -6 hours.
I let the chicken cook with all ingredients except biscuits for about 4 -6 hours and then added the biscuits later and turned it to high. I think the biscuits would've been better if I would've gotten them in earlier (they were a little doughy) but it still was good. I have more crockpot recipes to try this week too, so check back!!
Monday, January 19, 2009
Roly Poly PB Chocolate Balls
It's a snowy day and I'm out of the first trimester - I can look at food again! What a concept!!
I have a Cheerio Cookbook that I got for the boys because there are a lot of fun craft & recipe ideas in it. We tried one today that is kind of like buckeyes only with Cheerios. Christopher and I just tasted one and they are very good!
The ingredients are:
1 c. milk chocolate chips
2 T. water1 c. creamy or crunchy peanut butter
1/2 c. powdered sugar1/2 c. light corn syrup (although today I only had 1/4 c. light so I mixed it with 1/4 c. dark corn syrup and I don't think it made a difference)
2 c. Cheerios1. Line cookie sheet with waxed paper
2. Place the chocolate chips and water in 1 quart saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth. Let the chocolate cool while preparing the candies.
3. Place the peanut butter, powdered sugar, and corn syrup in a medium bowl. Stir until well blended. Stir in cereal until evenly coated.
4. Lightly spray your hands with cooking spray. (And take off any rings!) For each candy, roll 1 T. of the mixture into 1 1/2 inch ball. Place the balls on the cookie sheet and press them slightly so the bottoms of the balls are flat.
5. Spoon about 1 t. of the cooled chocolate onto each ball. Refrigerate until firm, about 30 minutes. Store the candies in a covered contained in the refrigerator.
Christopher and I really like them. It made about 20-24 balls.
Sunday, October 26, 2008
Dressed Chicken Breasts with Angel Hair Pasta
Here is a recipe that Matt made for me back when we were dating and it has been a favorite since. It's called Dressed Chicken Breasts with Angel Hair Pasta.
1 c. Hidden Valley Ranch Original salad dressing
1/3 c. Dijon style mustard
1/2 c. butter
4 boneless chicken breasts
1/3 c. dry white wine
10 oz. angel hair pasta (cooked and drained)
chopped parsley
In small bowl, whisk together salad dressing and mustard. Set aside. In medium skillet, saute chicken in butter until browned. Transfer to another dish to keep warm. (In the case of kids that don't want to see chicken, cut into bite size pieces to mix with pasta later.)
Pour wine in skillet; cook over med-high heat, scraping up any brown bits from skillet, about 5 minutes. Whisk into dressing mixture; blend well. Serve chicken over pasta with sauce; sprinkle with parsley.
Below is Christopher enjoying his "spaghetti!"
1 c. Hidden Valley Ranch Original salad dressing
1/3 c. Dijon style mustard
1/2 c. butter
4 boneless chicken breasts
1/3 c. dry white wine
10 oz. angel hair pasta (cooked and drained)
chopped parsley
In small bowl, whisk together salad dressing and mustard. Set aside. In medium skillet, saute chicken in butter until browned. Transfer to another dish to keep warm. (In the case of kids that don't want to see chicken, cut into bite size pieces to mix with pasta later.)
Pour wine in skillet; cook over med-high heat, scraping up any brown bits from skillet, about 5 minutes. Whisk into dressing mixture; blend well. Serve chicken over pasta with sauce; sprinkle with parsley.
Below is Christopher enjoying his "spaghetti!"
Friday, October 3, 2008
Tuesday night
Tuesday night was had spicy sausage kabobs. I made them Monday night and let them marinate until Tuesday afternoon. As I made the marinade, I wondered how the honey would affect it. It actually was very good! Not very spicy...next time I might leave out the honey and try it with Worcheshire sauce or something. I didn't make them as kabobs either, I put the veggies in my electric skillet on low and the sausage pieces on a skillet on the stove. I loved the carmelization that everything had! It was delicious! Next time I think I'll make rice to go with it too! Here's the recipe...
SPICY SAUSAGE KEBABS (Makes about 8 Kebabs)
1/3 cup honey
¼ cup spicy brown mustard
¼ cup vegetable oil
1 T. soy sauce
2 cloves minced garlic
1 tsp. ground ginger
1½ Pound smoked sausage cut into 1 inch pieces
1 medium green or red peppers cut into bite size pieces
8 pearl onions or small onion wedges
8 mushroom caps
1 medium zucchini cut into 1 inch pieces
Prepare Marinade by combining honey, mustard, oil, soy sauce, and ginger: blend thoroughly.
Add sausage and vegetable pieces and stir. MARINATE 1 hour or more. (over night works too)
Assemble skewers by alternating sausage and vegetables as desired.
Grill or broil 4 minutes on each side. Basting with the left over Marinade if desired.
You could also do this as UN-KEBABS and just grill it in a foil lined Pan.
**A couple things I've heard or read somewhere to keep in mind - always marinate meat separate from veggies, always cover marinating food, and don't reuse marinade (mix up some fresh if you want to baste with it). I've also heard that you should put meat on one skewer and veggies on another, but I think that's going a bit far. Although I did end up cooking mine separate but that's just because I did a bunch of veggies and they didn't fit in one pan with the meat.
SPICY SAUSAGE KEBABS (Makes about 8 Kebabs)
1/3 cup honey
¼ cup spicy brown mustard
¼ cup vegetable oil
1 T. soy sauce
2 cloves minced garlic
1 tsp. ground ginger
1½ Pound smoked sausage cut into 1 inch pieces
1 medium green or red peppers cut into bite size pieces
8 pearl onions or small onion wedges
8 mushroom caps
1 medium zucchini cut into 1 inch pieces
Prepare Marinade by combining honey, mustard, oil, soy sauce, and ginger: blend thoroughly.
Add sausage and vegetable pieces and stir. MARINATE 1 hour or more. (over night works too)
Assemble skewers by alternating sausage and vegetables as desired.
Grill or broil 4 minutes on each side. Basting with the left over Marinade if desired.
You could also do this as UN-KEBABS and just grill it in a foil lined Pan.
**A couple things I've heard or read somewhere to keep in mind - always marinate meat separate from veggies, always cover marinating food, and don't reuse marinade (mix up some fresh if you want to baste with it). I've also heard that you should put meat on one skewer and veggies on another, but I think that's going a bit far. Although I did end up cooking mine separate but that's just because I did a bunch of veggies and they didn't fit in one pan with the meat.
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