4 regular-sized cans Hormel chili with beans (can use turkey version for less fat)
1 package whole-wheat angel hair pasta
shredded sharp cheddar cheese
Cook angel hair as directed on package. Meanwhile, heat chili in medium saucepan. Drain pasta, and add chili; stir together. Top with cheese as desired.
Wednesday, August 15, 2007
Friday, August 10, 2007
Crock-Pot Chili
I've never been a big fan of chili. I have wimpy tastebuds, and spicy foods are not my favorite. This recipe - from my husband's Grandma - is wonderful. The first time I had it, I went back for seconds, something I have never done with chili. It can be made on a stovetop, but I like making it in the Crock-Pot. I have a big Crock-Pot, so tripling the recipe works perfectly.
Crock-Pot Chili
1 lb lean ground beef
1 medium onion, diced
1 can chopped stewed tomatoes (with juice)
1 can tomato sauce
2 cans kidney beans, rinsed & drained
1 Tbsp chili powder
Brown ground beef & onion in a skillet, and place in Crock-Pot. Add all other ingredients and stir. Cook on high for 4-6 hours or on low for 6-8 hours.
Great with cornbread!
Crock-Pot Chili
1 lb lean ground beef
1 medium onion, diced
1 can chopped stewed tomatoes (with juice)
1 can tomato sauce
2 cans kidney beans, rinsed & drained
1 Tbsp chili powder
Brown ground beef & onion in a skillet, and place in Crock-Pot. Add all other ingredients and stir. Cook on high for 4-6 hours or on low for 6-8 hours.
Great with cornbread!
Garden Stuffed Baked Potatoes
4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed, drained
½ cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper
Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing, to potato pulp; mix well. Brush outside of potato skin shells with oil.
Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.
2 tablespoons butter or margarine
1 small onion, chopped
1 (10 ounce) package frozen chopped broccoli, thawed, drained
½ cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper
Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.
Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing, to potato pulp; mix well. Brush outside of potato skin shells with oil.
Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.
Chicken Picatta
4 boneless skinless chicken breasts, split
2 cups flour, seasoned with salt and black pepper
6 eggs
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil
2 cups olive oil
Preheat oven to 350 degrees. Combine eggs, cheeses, parsley and basil together in a large mixing bowl. Heat the 2 cups of olive oil in a large skillet over medium heat.
Dip the chicken breasts in flour and then in the piccatta batter. Coat evenly on both sides. Carefully place it in the skillet and fry. When edges are golden brown, turn and brown the other side.
Take the chicken out of the pan and place in another pan lined with paper towels to absorb most of the olive oil. Bake in 350 degree oven for 10-15 minutes.
2 cups flour, seasoned with salt and black pepper
6 eggs
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil
2 cups olive oil
Preheat oven to 350 degrees. Combine eggs, cheeses, parsley and basil together in a large mixing bowl. Heat the 2 cups of olive oil in a large skillet over medium heat.
Dip the chicken breasts in flour and then in the piccatta batter. Coat evenly on both sides. Carefully place it in the skillet and fry. When edges are golden brown, turn and brown the other side.
Take the chicken out of the pan and place in another pan lined with paper towels to absorb most of the olive oil. Bake in 350 degree oven for 10-15 minutes.
Chicken Pot Pie
2 refrigerated pie crusts (I use Pillsbury)
2 cups diced chicken (rotisserie works best)
1/2 cup frozen chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 cups frozen mixed vegetables, thawed
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste
1 egg white, lightly beaten
Preheat oven to 350 degrees. Place one pie crust in the bottom of a 9-inch deep dish pie pan. In a large bowl, mix chicken, onion, cream of chicken soup, cream of mushroom soup, cheese, vegetables, marjoram, thyme, and salt & pepper. Spoon into prepared pie pan. Add top crust, and pinch along edge to seal. Brush top of crust with egg white. Cut slits in top crust to vent. Bake in 350 degree oven for 50 minutes, until crust is golden.
2 cups diced chicken (rotisserie works best)
1/2 cup frozen chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 cups frozen mixed vegetables, thawed
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste
1 egg white, lightly beaten
Preheat oven to 350 degrees. Place one pie crust in the bottom of a 9-inch deep dish pie pan. In a large bowl, mix chicken, onion, cream of chicken soup, cream of mushroom soup, cheese, vegetables, marjoram, thyme, and salt & pepper. Spoon into prepared pie pan. Add top crust, and pinch along edge to seal. Brush top of crust with egg white. Cut slits in top crust to vent. Bake in 350 degree oven for 50 minutes, until crust is golden.
Beef Stroganoff
1 pound lean ground beef (ground pork works well, too)
1 tablespoon minced garlic
1/2 cup frozen chopped onion
1 can mushroom stems & pieces, drained
1 16 oz container fat-free sour cream
1 cup water
4 tablespoons all-purpose flour
4 teaspoons beef bouillon granules
1/4 teaspoon black pepper
4 cups cooked egg noodles or rice
In a large skillet, brown beef with garlic & onion. Add mushrooms. Meanwhile, stir together sour cream, water, flour, bouillon, and pepper. Once beef is cooked through, add sour cream mixture. Cook and stir until thickened and bubbly. Serve over noodles or rice.
1 tablespoon minced garlic
1/2 cup frozen chopped onion
1 can mushroom stems & pieces, drained
1 16 oz container fat-free sour cream
1 cup water
4 tablespoons all-purpose flour
4 teaspoons beef bouillon granules
1/4 teaspoon black pepper
4 cups cooked egg noodles or rice
In a large skillet, brown beef with garlic & onion. Add mushrooms. Meanwhile, stir together sour cream, water, flour, bouillon, and pepper. Once beef is cooked through, add sour cream mixture. Cook and stir until thickened and bubbly. Serve over noodles or rice.
Chicken Enchilada Casserole
2 cups cooked chicken (leftover, canned, rotisserie, whatever)
1 can petite diced tomatoes
1 can diced green chilies
1 can sliced black olives
1 cup frozen chopped onions
2 cans cream of chicken soup
1 1/2 cups shredded cheddar cheese
4 cups tortilla chips
Preheat oven to 350 F. In a large bowl, mix chicken, tomatoes (with juice), chilies, olives, onions, soup, and 1 cup of the cheese. Break tortilla chips into bite-sized pieces; add to bowl and stir well. Spray a 9 x 13 pan with non-stick cooking spray. Spread mixture in pan and sprinkle with remaining 1/2 cup cheese. Bake until golden and bubbly, about 30 minutes.
1 can petite diced tomatoes
1 can diced green chilies
1 can sliced black olives
1 cup frozen chopped onions
2 cans cream of chicken soup
1 1/2 cups shredded cheddar cheese
4 cups tortilla chips
Preheat oven to 350 F. In a large bowl, mix chicken, tomatoes (with juice), chilies, olives, onions, soup, and 1 cup of the cheese. Break tortilla chips into bite-sized pieces; add to bowl and stir well. Spray a 9 x 13 pan with non-stick cooking spray. Spread mixture in pan and sprinkle with remaining 1/2 cup cheese. Bake until golden and bubbly, about 30 minutes.
Wednesday, August 1, 2007
About Me...
Once upon a time, a girl met a boy when they were both in college. They dated, fell in love, and got married. They both finished college, then went on for even more schooling. Eventually they both finished school, and after working for awhile, decided to start a family.
There, how's that for summing up about a decade?
I'm currently a SAHM, taking care of our beautiful 4 year old Wendy and 2 year old David. I am a homeschooling Mama. I am a veterinarian who may go back to practicing one day - or maybe not. I love to cook. I love to read. I love to knit. I love the idea of gardening, but lack the follow-through to really make it work. I have too many pairs of shoes. And I always lick the sour cream spoon.
2011 Reading List
There, how's that for summing up about a decade?
I'm currently a SAHM, taking care of our beautiful 4 year old Wendy and 2 year old David. I am a homeschooling Mama. I am a veterinarian who may go back to practicing one day - or maybe not. I love to cook. I love to read. I love to knit. I love the idea of gardening, but lack the follow-through to really make it work. I have too many pairs of shoes. And I always lick the sour cream spoon.
2011 Reading List
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