Pot Roast

Carrots, Onion, Chuck Roast, Beef Broth, Water, Lipton Onion Soup Mix, Salt  & Pepper, Cream of Chicken Soup


Place carrots and onion in bottom of crock pot. Put roast on top, add 1 can beef broth, 1 can water, 1 can cream of chicken soup. Add salt & pepper to roast, then onion soup mix. Cook on low 6-8 hours. Serve with Mashed potatoes.

Chicken Yakisoba

Ingredients

• ½ head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli
• 2 inches fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded
• 1 tsp sesame oil (optional) 
• ¼ cup soy sauce 
• ¼ cup worcestershire sauce 
• 2 Tbsp ketchup 
• (up to) 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Turkey, White Bean & Kale Soup

Ingredients

• 1 small onion, diced
• 1 pound carrots, peeled and cut into bite-sized pieces
• 1/2 bunch of kale, washed and sliced
• 1 can cannellini beans (white kidney beans), washed and drained
• 1 Italian salad dressing pouch (affiliate link) or 2 tablespoons homemade dry mix (2 tablespoons of Italian seasonings is a great shortcut)
• 1 pound ground turkey
• 8 cups chicken broth

Directions

Combine all ingredients in crockpot and cook on “low” setting for 8 hours, or until carrots are soft.

To Freeze

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  (I always use thesefreezer bags. <affilliate link>)  Add the ground turkey to the bag last so it’s the first ingredient poured into your crockpot.  Remove as much air from the bag as possible, seal, and lay flat in your freezer.

Beef Enchiladas & Enchilada Sauce

I've been trying to find an enchilada recipe that the whole family will eat for a long time. Finally found one!

Enchilada sauce
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp oregano
1 15oz can tomato sauce
1 cup chicken stock

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

For the enchiladas, just brown 1 lb ground beef. I added some taco seasoning to it while cooking. Once it was cooked I added in the leftover onion and garlic from the enchilada sauce......plus a little bit of the sauce! When forming the enchiladas I added a little bit of shredded cheese. Then once all of the enchiladas were in the pan I poured the sauce over them. Bake @ 350 for about 15 minutes or until cheese is melted.

Cinnamon Crescent Rolls

Super easy and quick "cinnamon rolls"!

Ingredients

• 1 tube (8 count) Pillsbury Crescent Rolls
• 5 Tbsp butter, softened
• 1/4 c. white sugar
• 2 1/2 tsp cinnamon
• 2 Tbsp milk
• 1/4 c. powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375 degrees
2. Unroll the crescent rolls and place on rimmed cookie sheet.
3. In small bowl mix butter, sugar and cinnamon. Spread mixture over Crescent rolls and roll them up. Place tip side down on cookie sheet.
4. Bake 10-12 minutes or until golden brown.
5. For the glaze mix milk, powdered sugar and vanilla until smooth. Drizzle over Crescent rolls.

Crockpot Chicken Stroganoff

Crock Pot Chicken Stroganoff
 Serves: 4
 WW Points: 4
 Ingredients:
1 can Campbell’s 98% fat free cream of mushroom soup
16 oz fat free sour cream 1 envelope of Lipton onion soup mix
1 lb of frozen boneless skinless chicken breast

Directions: Place chicken in crock-pot. Mix all other ingredients in a bowl and pour over chicken. Cook on low for 7 hours. (Mine only took 5 because my crock-pot cooks things really fast) Shred the chicken and stir back into sauce. Serve over pasta.

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak

Rated: Submitted By: TESSLYNN Photo By: mominml Prep Time: 15 Minutes Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes Servings: 8

"Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe."

INGREDIENTS:

2 pounds lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour

2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 cup water

DIRECTIONS:

1.

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

2.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Banana Cake

Ingredients

Cake:

• 2/3 cup sugar 
• 1/2 cup sour cream
• 1 egg
• 2 tablespoons unsalted butter, softened
• 3/4 cup mashed super ripe banana (about 2)
• 1 teaspoon pure vanilla extract 
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Frosting:

• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioner's sugar, sifted
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Directions

To make cake (is easily mixed by hand):

1. Preheat the oven to 375F (see note below). 
2. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. 
3. Add mashed bananas and 1 teaspoon vanilla extract. 
4. Add flour, salt, and baking soda; mix well. 
5. Pour into an 8x8-inch pan that has been sprayed with baking spray.
6. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. 
7. Cool completely before frosting.

To make frosting:

1. Cream butter and confectioner's sugar together until smooth. 
2. Slowly add the heavy cream and vanilla bean paste; stir until smooth.  
3. Spread on cooled cake. 

Strawberry Jello Cake

Ingredients

1 box white cake, 
1 box strawberry Jello, 
Cool whip & fresh strawberries.

Directions

 Bake cake according to box, then cool. Poke holes in cake with fork. Mix Jello with 1 cup cold water & 1 cup hot water - pour over cake. Refrigerate for a couple hours. Spread Cool Whip over cake and top with fresh strawberries.

Basil Butter Garlic Bread

Basil Butter Garlic Bread
Prep: 5 mins Level: Easy Cook: 20 mins Serves: 6

 Ingredients
 2 ounces, weight Butter
 2 Tablespoons Olive Oil
1 bunch Basil Leaves (generous Handful)
 1 bunch Parsley (use 1/3 Of The Amount Of Basil)
 2 cloves Garlic
1 whole Green Onion
 2 pinches Salt To Taste
1 pinch Pepper To Taste
1 loaf Ciabatta Or French Bread
1-½ cup Grated Parmesan Cheese (up To 2 Cups)

Preparation
1. Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
2. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
3. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
4. Cook until the cheese is melted, bubbly, and starting to get brown. Serve!

Crispy Southwest Chicken Wraps

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Mongolian Beef

Mongolian Beef

Yield: 2 servings

 

Prep Time: 20 min

 

Cook Time: 10 min

Ingredients:

Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Chicken & Bacon Alfredo

CHICKEN & BACON ALFREDO PASTA

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham (opt)

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes. Cook enough Pasta for 3 to 4 servings.

PASTA SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

NOTE: (If you are watching calories, change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth or even replace the cream with half and half.)

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature.  Add part of the crisp bacon, fried ham and chicken pieces to your sauce.  Mix well and simmer covered over very low heat.  Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce.  Top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

Chefs note:  I like to add the prepared pasta to the sauce, and mix everything together.  When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

*This also warms up nicely the next day.  Just heat in skillet, but don’t let the sauce boil!

Cowboy Casserole

Ingredients

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

1. Set out tater tots to thaw some.
2. Cook onion until translucent. Add garlic, cook 1 minute more. Add hamburger and cook until no longer pink.
3. In a small bowl mix together soup, sour cream and milk. Whisk until smooth. Add hamburger mixture and stir together until well mixed. Add corn and 1 cup of cheese. Gently mix to combine.
4. Grease 9x13 baking dish. Add 1/2 the bag of tater tots. Spoon hamburger mixture over the top. Add the rest of the tater tots and sprinkle the remaining 1/2 c. cheese over the top. Bake at 350 for 20-25 minutes.

Peanut Butter Chocolate Chip Blondies

Ingredients 

1/2 stick unsalted butter
1 cup brown sugar
1/4 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk chocolate or 
semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease an 8"×8" baking pan. Set aside.
3. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and add the peanut butter. Set aside to cool.
4. Next, combine the flour, baking powder, baking soda and salt in a large mixing bowl.
5. Add the egg to the cooled butter and sugar mixture and mix well.
6. Add the vanilla extract and stir mixture to combine.
7. Pour the wet mixture into the prepared dry ingredients. Stir to create a thick, smooth batter.
8. Fold in half the chocolate chips, reserving the remainder for sprinkling on top.
9. Transfer the batter to the prepared square pan, spreading the batter evenly to the edges. Sprinkle with the reserved chocolate chips and lightly press them into the batter.
10. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan.
11. Cut into squares and serve. 
12. Makes about 16 Blondies.

Carmel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars


Ingredients
2 cups all­purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
3 (8­ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup firmly packed brown sugar
1 cup all­purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1/2 cup caramel topping for drizzling after baked

Instructions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2
forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy­duty
aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed
until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Bacon Cheeseburger Soup

This was a winner! After trying this, Allie said I needed to open up my own restaurant!

INGREDIENTS

1 lb ground beef
1 lb bacon, cooked & crumbled
3/4 c. chopped onion
1 tsp dried basil
1 tsp dried parsley
4 Tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all purpose flour
2 c. shredded cheddar cheese
1 c. milk
1/2 c. heavy cream
3/4 tsp. salt
1/2 tsp. pepper
1/4 c. sour cream

DIRECTIONS
1. Brown the ground beef. Drain, set aside.
2. In the same pan, add 1 T butter and add onion, parsley, and basil. Saute until tender.
3. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter ( 3 T) and add the flour. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, heavy cream, salt and pepper. Cook and stir until cheese melts. Stir in the cooked, crumbled bacon. Remove from heat and blend in sour cream.

Black Bean Soup

Ingredients

• 4 cans black beans (3 to blend for base, 1 for hearty filling)
• 1 can corn, drained
• 2 cups chicken broth
• 1 lb. ground beef (or shredded chicken)
• 1 cup salsa
• Optional toppings: avocado, grated cheddar cheese, tomatoes, black olives, sour cream, crushed tortilla chips.

Instructions

1. Cook your meat, set aside.
2. Prepare your optional toppings, set aside.
3. Blend 3 cans of black beans with 2 cups of chicken broth in the blender. You may have to do a couple sessions, if it doesn't all fit in the blender. Pour it into a large pot.
4. Add salsa. I do one cup, but depending on your preference, you can add more or less. This is your base.
5. Add the fillers to the base: can of drained corn, cooked meat, and last can of black beans (drained.) Heat all together.
6. Serve with toppings.