Meatball Casserole

This was a hit with the kids tonight!

http://www.theseasonedmom.com/dump-and-bake-meatball-casserole/

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.