Wednesday-Italian Meatloaf, baked potatoes, some type of frozen vegetable
I will be putting the potatoes in my little crock pot about 10:30. This is trial and error as it is one of the small pots that you just plug in, no settings. I spray my hands with cooking spray and rub the potatoes to keep them from getting too crunchy....
Italian Meatloaf (this recipe has been tried and we really like it)
Serves 6 (I double the recipe and add about an hour to cooking time cause we love leftover meatloaf)
16 ounces lean ground turkey or beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup + 1 tablespoon shredded mozzarella cheese
1/2 cup + 1 tablespoon dried fine bread crumbs
1 1/2 teaspoon Italian Seasoning (if you happen to have seasoned bread crumbs,this can be omitted)
1 cup (8 ounce can) Hunt's Tomato Sauce (I use no salt, don't miss it a bit)
1 tablespoon sugar
Spray a slow cooker container with cooking spray. In a large bowl, combine meat, onion, green pepper, mozzarella cheese, bread crumbs, 1 teaspoon Italian seasoning, and 1/3 cup tomato sauce. Mix well to combine. Pat meat mixture into a slow cooker container. In a small bowl, combine remaining 2/3 cup tomato sauce, the remaining 1/2 teaspoon Italian seasoning, and the sugar. Evenly spoon sauce mixture over top. Cover and cook on Low for 8-10 hours. Cut into 6 wedges and carefully remove from container. When serving, evenly spoon sauce over top.
"Potful of Recipes" by JoAnna Lund
Thursday-Chicken Pot Macaroni (untried but sounds good ), possibly broccoli with this hot dish
Chicken Pot Macaroni (serves 6)
1 can Healthy Request Cream of Chicken Soup
2 ounce jar chopped pimento, undrained
1 1/2 cup hot water
1 teaspoon dried parsley
1/8 teaspoon black pepper
2 full cups diced cooked chicken breast (I use a boneless, skinless breast that weighs about 1 pound)
1 cup finely chopped celery
1/2 cup diced onion
1 1/2 cup frozen sliced carrots, thawed (I am sure you can use fresh in place of the frozen, just make sure they are sliced the same size for even cooking)
2 cups uncooked elbow macaronin
Spray a slow cooker container with cooking spray. In prepared container, combine chicken soup, undrained pimento, and water. Stir in parsley flakes and black pepper. Add chicken, celery,onion, carrots, and uncooked macaroni. Mix well to combine. Cove and cook on LOW for 6-8 hours. Mix well before serving.
Hint: 1. if you have leftovers, purchase a chunk of cooked chicken breast from your local deli
2. Thaw carrots by placing them in a colander and rinsing them under hot water for one minute
"Potful of Recipes" by JoAnna Lund
Friday- Grilled burgers and homemade french fries (hope the heat has subsided some so I don't over heat grilling out side and cooking fries in the oven)
Enjoy :) :)
Tuesday, July 19, 2011
Breakfast for Supper night....
My sister in law ran a Bed and Breakfast for awhile in Ogden and this is one of our favorite casseroles she would make when we would visit. I am going to try making it in the Crock pot, will let you know how that will work :)
Farmer's Casserole
3 cups hash browns (I use the Southern style frozen)
3/4 cup shredded Monterrey Jack cheese (or use your favorite shredded cheese)
1 cup diced ham (again you can use your favorite breakfast meat, tonight I am using the real bacon bits you can find near the salad dressings. The flavor of bacon without all the fat. If you want to use sausage, I suggest you brown and drain it well before adding to the recipe)
1/4 cup chopped onion
4 eggs
1 can evaporated milk (don't happen to have this so will be using skim milk from the gallon)
Salt and pepper to taste
Place the potatoes in an 8 inch square baking dis. Sprinkle with cheese, your choice of meat, and onion. Beat eggs, milk, salt, and pepper. Pour over potatoes, cover, and refrigerate over night *. Remove from refrigerator for 30 minutes before baking. Bake uncovered at 350 degrees for 55 to 60 minutes or until a knife comes out clean.
As I said I am going to try this in the crock pot, looked on the web site (Crock Pots) and there was a brunch recipe that said to cook it for 1 1/2-2 hours on high. Since I am putting it together this morning, I will probably shoot for the 2-2 1/2 hours on high. If it looks like it is cooking to fast, I will turn it down to low part way through. We will be doing pancakes with this casserole but also good with Grand's biscuits (why re-invent the wheel when these are as good as home made :)
*I have put this together in the morning and just refrigerated it during the day and baked it for supper and it was fine.
Farmer's Casserole
3 cups hash browns (I use the Southern style frozen)
3/4 cup shredded Monterrey Jack cheese (or use your favorite shredded cheese)
1 cup diced ham (again you can use your favorite breakfast meat, tonight I am using the real bacon bits you can find near the salad dressings. The flavor of bacon without all the fat. If you want to use sausage, I suggest you brown and drain it well before adding to the recipe)
1/4 cup chopped onion
4 eggs
1 can evaporated milk (don't happen to have this so will be using skim milk from the gallon)
Salt and pepper to taste
Place the potatoes in an 8 inch square baking dis. Sprinkle with cheese, your choice of meat, and onion. Beat eggs, milk, salt, and pepper. Pour over potatoes, cover, and refrigerate over night *. Remove from refrigerator for 30 minutes before baking. Bake uncovered at 350 degrees for 55 to 60 minutes or until a knife comes out clean.
As I said I am going to try this in the crock pot, looked on the web site (Crock Pots) and there was a brunch recipe that said to cook it for 1 1/2-2 hours on high. Since I am putting it together this morning, I will probably shoot for the 2-2 1/2 hours on high. If it looks like it is cooking to fast, I will turn it down to low part way through. We will be doing pancakes with this casserole but also good with Grand's biscuits (why re-invent the wheel when these are as good as home made :)
*I have put this together in the morning and just refrigerated it during the day and baked it for supper and it was fine.
Wednesday, July 13, 2011
Dry rub for your next pork loin or boneless baby back ribs.....
Grilled Pork Rub
3 Tablespoon brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
1/2 teaspoon salt
2 pounds pork tenderloin or baby back ribs
Combine seasonings. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for stronger flavor. Prepare outdoor grill for indirect cooking method and preheat to medium heat. Grill 45 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally. Remove from grill and cover with foil. Let stand 5 minutes to redistribute juices before cutting in thin slices.
3 Tablespoon brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
1/2 teaspoon salt
2 pounds pork tenderloin or baby back ribs
Combine seasonings. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for stronger flavor. Prepare outdoor grill for indirect cooking method and preheat to medium heat. Grill 45 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally. Remove from grill and cover with foil. Let stand 5 minutes to redistribute juices before cutting in thin slices.
Monday, July 11, 2011
Italian night and Rachel is cooking.......
Rachel will be the first to admit she doesn't cook much but when it comes to Italian night, this is her baby....
Bag of frozen meatballs and a jar of red pasta sauce (our favorite happens to be Bertolli Organic Olive Oil, Basil and Garlic) about 2:00 or 2:30 she sprays the crock pot and puts these two items on to cook. When it is closer to supper time she cooks pasta, I mix a bag of Romaine with some parmesan cheese, garlic croutons and Cesar dressing. And the newest addition is to buy the frozen garlic toast and cook it on the griddle.......easy yummy Italian dinner and I don't have to do anything but toss a salad....
Bag of frozen meatballs and a jar of red pasta sauce (our favorite happens to be Bertolli Organic Olive Oil, Basil and Garlic) about 2:00 or 2:30 she sprays the crock pot and puts these two items on to cook. When it is closer to supper time she cooks pasta, I mix a bag of Romaine with some parmesan cheese, garlic croutons and Cesar dressing. And the newest addition is to buy the frozen garlic toast and cook it on the griddle.......easy yummy Italian dinner and I don't have to do anything but toss a salad....
and what are burgers without a good pasta salad........Mastocholi
If I was to tell the family I was making "Mastocholi" they would say WHAT!!!!??????? In our house this is called "Jan Struck Salad" as the recipe came from my sister in law.....
Mastocholi
1 cup salad oil
1 cup white vinegar
1 cup sugar (last time we cut this to 1/2 cup and it was plenty sweet)
1 Tablespoon salt (I use sea salt and cut amount in half)
1/2 teaspoon pepper
1 Tablespoon Accent
1 Tablespoon garlic powder
4 Tablespoon parsley flakes
2 Tablespoon dry mustard
Mix above ingredients together and allow to set for 24 hours
16 oz. package Mostocholi pasta (I also use rotini or pena if you can't get the Mostocholi pasta)
1 onion minced
1 cucumber, seeded and minced
1 6 oz. jar pimento, drained
1 green pepper diced
Cook pasta. Drain and rinse. Mix noodles, cucumber, pimento and green pepper with the dressing. Allow to set for 24 hours.
Yes, this salad does take 48 hours to make. You can eat it before that but it is much, much better if the flavors are allowed to meld :)
Mastocholi
1 cup salad oil
1 cup white vinegar
1 cup sugar (last time we cut this to 1/2 cup and it was plenty sweet)
1 Tablespoon salt (I use sea salt and cut amount in half)
1/2 teaspoon pepper
1 Tablespoon Accent
1 Tablespoon garlic powder
4 Tablespoon parsley flakes
2 Tablespoon dry mustard
Mix above ingredients together and allow to set for 24 hours
16 oz. package Mostocholi pasta (I also use rotini or pena if you can't get the Mostocholi pasta)
1 onion minced
1 cucumber, seeded and minced
1 6 oz. jar pimento, drained
1 green pepper diced
Cook pasta. Drain and rinse. Mix noodles, cucumber, pimento and green pepper with the dressing. Allow to set for 24 hours.
Yes, this salad does take 48 hours to make. You can eat it before that but it is much, much better if the flavors are allowed to meld :)
Spice up those plain jane hamburgers......
I have done this little trick for a few summers and they are loved by all that taste them.
Combine 2 pounds ground beef with 1 package dry sloppy joe mix and 3/4 cup of ketchup. Allow this mixture to sit for a half hour or so and shape into 8 patties and grill outside. I have tried cooking in a fry pan, but they tend to stick to the pan......really good served with sliced American cheese, pickles, tomatoes, red onion slices YUMMMY :)
Combine 2 pounds ground beef with 1 package dry sloppy joe mix and 3/4 cup of ketchup. Allow this mixture to sit for a half hour or so and shape into 8 patties and grill outside. I have tried cooking in a fry pan, but they tend to stick to the pan......really good served with sliced American cheese, pickles, tomatoes, red onion slices YUMMMY :)
On the menu for Wednesday night (new/never tried)
Burger Heaven Casserole
1 pound lean turkey or ground beef
2 cups raw diced potatoes
1 1/2 cup sliced carrots
1 cup chopped celery
1/2 cup diced onion
1 cup frozen peas, thawed
1 cup frozen whole-kernel corn, thawed
1 (10 3/4 ounce) can Healthy Request Tomato soup
1/2 cup water
1 teaspoon dried parsley flakes
Ina large skillet sprayed with butter-flavored cooking spray, brown meat. In a slow cooker container sprayed with butter-flavored cooking spray, combine browned meat, potatoes, carrots, celery, onion, peas, and corn. Stir in tomato soup, water, and parsley flakes. Cover and cook on LOW for 6-8 hours. Mix well before serving. (check after 6 hours, if the ingredients are hot/warm when cooking is started 8 hours might be too long)
HINT: Thaw peas and corn by placing them in a colander and rinse them under hot water for one minute, drain well.
from "Potful of Recipes" by JoAnna Lund
1 pound lean turkey or ground beef
2 cups raw diced potatoes
1 1/2 cup sliced carrots
1 cup chopped celery
1/2 cup diced onion
1 cup frozen peas, thawed
1 cup frozen whole-kernel corn, thawed
1 (10 3/4 ounce) can Healthy Request Tomato soup
1/2 cup water
1 teaspoon dried parsley flakes
Ina large skillet sprayed with butter-flavored cooking spray, brown meat. In a slow cooker container sprayed with butter-flavored cooking spray, combine browned meat, potatoes, carrots, celery, onion, peas, and corn. Stir in tomato soup, water, and parsley flakes. Cover and cook on LOW for 6-8 hours. Mix well before serving. (check after 6 hours, if the ingredients are hot/warm when cooking is started 8 hours might be too long)
HINT: Thaw peas and corn by placing them in a colander and rinse them under hot water for one minute, drain well.
from "Potful of Recipes" by JoAnna Lund
Crock Pots are a God send during the hot humid summers in Iowa......
Love my crock pot but never as much as during the hot humid summer months. Here is a recipe we tried last week and it was like thanksgiving in a pot......enjoy
Chicken and Stuffing Bake
2 cups of diced cooked chicken breast (I don't measure this, used a whole boneless breast that weighed about a pound)
1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
1 1/2 cup (one 12 oz.) Carnation Evaporated skim milk
1 cup finely chopped celery
1/2 cup finely chopped onion
2 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3 cups unseasoned dry bread cubes (I could not find these so I used a bag of seasoned croutons like you would use on a salad)
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken, chicken soup, and evaporated skim milk. Stir in celery, onion, parsley flakes, and black pepper. Add bread cubes . Mix well to combine. Cover and cook on LOW for 6 hours (if you have made this ahead and refrigerated it, you will need the full 6 hours but if you mix it up and put on to cook right away, 5 hours will be enough). Mix well before serving.
from "Potful of Recipes" by JoAnna Lund
We really liked this and I can see using leftover turkey and maybe adding some type of mushrooms when you stir in the celery/onions.......
Chicken and Stuffing Bake
2 cups of diced cooked chicken breast (I don't measure this, used a whole boneless breast that weighed about a pound)
1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
1 1/2 cup (one 12 oz.) Carnation Evaporated skim milk
1 cup finely chopped celery
1/2 cup finely chopped onion
2 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3 cups unseasoned dry bread cubes (I could not find these so I used a bag of seasoned croutons like you would use on a salad)
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken, chicken soup, and evaporated skim milk. Stir in celery, onion, parsley flakes, and black pepper. Add bread cubes . Mix well to combine. Cover and cook on LOW for 6 hours (if you have made this ahead and refrigerated it, you will need the full 6 hours but if you mix it up and put on to cook right away, 5 hours will be enough). Mix well before serving.
from "Potful of Recipes" by JoAnna Lund
We really liked this and I can see using leftover turkey and maybe adding some type of mushrooms when you stir in the celery/onions.......
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