I took pictures of this one but they seem to have been taken off the camera. I will ask my husband when he's home if they are on his computer and then I will post them.
Actual Recipe:
1 lb boneless chicken thighs
1 can green chiles
1 can pinto beans
1 pkg taco seasoning (1/4 cup if you buy it in the big containers)
Cook in slow cooker on low for 6-8 hours. Meat will shred with a fork. Wrap in tortillas to eat. Top with sour cream, cheese, salsa.
My Changes:
I only used 1/2 can green chiles and 3/4 pkg taco seasoning so that it wouldn't have too much spice for my little boys. We just ate it burrito style (I'm not a sour cream fan so we didn't use that).
Our Opinion:
We love this tasty chicken! Even though chicken thighs seem to have more fat to cut off them before using it (I can't cook with that stuff still on the chicken), IT SHREDS SO EASILY!!!! 5-10 times easier than chicken breasts. You could use breasts if that is all you have, but I will occasionally be buying the thighs for nice shredding recipes as this one.
Left Overs:
There were just enough left overs for the next night to be turned into Chicken Enchiladas. They were so good with this flavored chicken rather than just plain chicken. SO GOOD!!! I didn't take a picture of these but it was definitely a great idea I had and hope to do it again.
Wednesday, June 15, 2011
Beefaroni Bake
Sorry, no pictures this time. I wasn't in the mood that day to deal with the camera that was full of pictures. Just imagine and I think you'll get the picture.
Actual Recipe:
(Family Dinner Cookbook by Debbie G. Harman)
1 pound ground beef
2 cups cheddar cheese, shredded
2 cans tomato sauce
2 Tbsp butter
1 16-oz package elbow macaroni
Brown meat with salt, pepper and garlic powder. Drain fat. Cook macaroni according to package directions. Combine all ingredients, reserving 1 cup cheese, in a 9x13 casserole dish. Sprinkle remaining cheese on top. Bake at 350* for 30 minutes or until cheese is melted and bubbly.
My Changes:
I used a 16-oz package of bow tie pasta.
I used a pound of hamburger already cooked and frozen in one pound amounts from my freezer that I browned with salt, pepper and minced onions (no garlic powder).
Our Opinion:
We liked it. My kids ate it as they always eat "noodles with sauce" for dinner. It was fun to use a different kind of pasta that my kids weren't used to, variety is always nice. I only had 2 cans of tomato sauce for random cooking and I think it could have used a little bit more sauce. It could have been because I used bigger noodles than macaroni noodles, but I like sauce. In the future, I think I will just use some spaghetti sauce - just for a little bit more flavor and a little bit more sauce. It was still good this way though.
I think this way is good for when you don't have much time to make dinner and you're planning ahead. It was quick and easy. I prepped everything just after lunch time when my smaller kids were napping. Then I put it in the fridge with foil over the top. When I cooked it, I just left the foil on so that it would cook throughout a little bit more rather than just melting the cheese.
You could easily add a vegetable to this as well instead of having it on the side. Or it would be nice to serve with a salad.
Actual Recipe:
(Family Dinner Cookbook by Debbie G. Harman)
1 pound ground beef
2 cups cheddar cheese, shredded
2 cans tomato sauce
2 Tbsp butter
1 16-oz package elbow macaroni
Brown meat with salt, pepper and garlic powder. Drain fat. Cook macaroni according to package directions. Combine all ingredients, reserving 1 cup cheese, in a 9x13 casserole dish. Sprinkle remaining cheese on top. Bake at 350* for 30 minutes or until cheese is melted and bubbly.
My Changes:
I used a 16-oz package of bow tie pasta.
I used a pound of hamburger already cooked and frozen in one pound amounts from my freezer that I browned with salt, pepper and minced onions (no garlic powder).
Our Opinion:
We liked it. My kids ate it as they always eat "noodles with sauce" for dinner. It was fun to use a different kind of pasta that my kids weren't used to, variety is always nice. I only had 2 cans of tomato sauce for random cooking and I think it could have used a little bit more sauce. It could have been because I used bigger noodles than macaroni noodles, but I like sauce. In the future, I think I will just use some spaghetti sauce - just for a little bit more flavor and a little bit more sauce. It was still good this way though.
I think this way is good for when you don't have much time to make dinner and you're planning ahead. It was quick and easy. I prepped everything just after lunch time when my smaller kids were napping. Then I put it in the fridge with foil over the top. When I cooked it, I just left the foil on so that it would cook throughout a little bit more rather than just melting the cheese.
You could easily add a vegetable to this as well instead of having it on the side. Or it would be nice to serve with a salad.
Wednesday, June 1, 2011
Quick Chicken Parmesan
Ready to go in the oven. The chicken patties are under the ham.
All Done!INGREDIENTS:
2 cups Prego Traditional Pasta Sauce
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons grated Parmesan cheese
2 cups Prego Traditional Pasta Sauce
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons grated Parmesan cheese
RECIPE:
1. Spread 1 cup of the pasta sauce in a 12x8x2-inch shallow baking dish.
2. Place the chicken cutlets over the sauce. Spoon 1/4 cup of the remaining pasta sauce down the center of each cutlet. Top each with 1 slice ham and 1/4 cup mozzarella cheese. Sprinkle with the Parmesan cheese.
3. Bake at 425*F for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
MY NOTES:
I went to the store with 3 kids and couldn't find the breaded cutlets, but I did find chicken patties. I think it would have been better had I the patience to search for the cutlets with all my kids with me or to use regular chicken breasts. But, the patties were okay. They just tasted a bit too much like a chicken nugget for my hopes with this dish. It did taste good. It's always fun to try something new. May not be one I do over and over again, but it is one that I may experiment with again. My family liked it but nothing to rave about.
1. Spread 1 cup of the pasta sauce in a 12x8x2-inch shallow baking dish.
2. Place the chicken cutlets over the sauce. Spoon 1/4 cup of the remaining pasta sauce down the center of each cutlet. Top each with 1 slice ham and 1/4 cup mozzarella cheese. Sprinkle with the Parmesan cheese.
3. Bake at 425*F for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
MY NOTES:
I went to the store with 3 kids and couldn't find the breaded cutlets, but I did find chicken patties. I think it would have been better had I the patience to search for the cutlets with all my kids with me or to use regular chicken breasts. But, the patties were okay. They just tasted a bit too much like a chicken nugget for my hopes with this dish. It did taste good. It's always fun to try something new. May not be one I do over and over again, but it is one that I may experiment with again. My family liked it but nothing to rave about.
Tortillas - 2 Points Plus
For all you weight watchers out there....Here is a tortilla that I found at Costco (not sure if you can buy them everywhere yet because this is the first package I bought of this kind). They are 2 points plus value for Weight Watchers. Generally, all the wheat tortillas that I've found before this that are about this size are 3+ points. So, it was a nice find.
Apple Pork Roast
This one we have now done twice and it has become our family's favorite experiment so far. This is one you will definitely want to try with your own family. If you like apple pie, you will love putting the flavor of apple pie over a pork roast and mashed potatoes.
Getting everything ready - all but the 2nd roast and the rest of the topping.
Ready to go!
Getting everything ready - all but the 2nd roast and the rest of the topping.
Ready to go!INGREDIENTS:
1 pork roast (2-3 lbs)
3 apples
3/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
RECIPE:
Cut apples into pieces and place in slow cooker. Mix sugar, flour and cinnamon and cover pork with mixture. Place in slow cooker and sprinkle rest of mixture on top. Cook on low for 6-8 hours.
MY VERSION:
Couldn't find one single pork roast for that weight, but I did find two small ones. So, I ended up cooking it just for the 6 hours to make sure they weren't over cooked. Then we used the apples and sauce over mashed potatoes. You will definitely want a bite that consists of all three things: pork, apples and mashed potatoes. SO GOOD!!!
Looks kind of gross, but that's the sugar coating that turned a funny color.
Doesn't that pork look delicious?
1 pork roast (2-3 lbs)
3 apples
3/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
RECIPE:
Cut apples into pieces and place in slow cooker. Mix sugar, flour and cinnamon and cover pork with mixture. Place in slow cooker and sprinkle rest of mixture on top. Cook on low for 6-8 hours.
MY VERSION:
Couldn't find one single pork roast for that weight, but I did find two small ones. So, I ended up cooking it just for the 6 hours to make sure they weren't over cooked. Then we used the apples and sauce over mashed potatoes. You will definitely want a bite that consists of all three things: pork, apples and mashed potatoes. SO GOOD!!!
Looks kind of gross, but that's the sugar coating that turned a funny color.
Doesn't that pork look delicious?My husband has claimed that it is his favorite experiment so far. ALL of my kids ate it up. And, I'm definitely going to be using this recipe over and over again.
Subscribe to:
Posts (Atom)