Wednesday, July 28, 2010

Philly Cheesecake Sandwiches

4 Whole Wheat Hoagie buns
12 oz boneless rib-eye steak, partially frozen
3 Tbsp olive oil
1 onion, thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
2 3/4 oz provalone or mozzarella cheese, thinly sliced
salt and pepper
hot pepper sauce to serve

1. Thinly slice the partially frozen steak across the grain. If steak is not frozen, place it in the freezer for about 2 hours beforehand, it will make it much easier to cut in thin slices.

2. Heat 2 Tbs of the oil in large skillet over medium heat, add onion and bell pepper. Cook, stirring occasionally, for 10-15 minutes until both vegetables are softened and the onion is golden brown. Push mixture to side of skillet.

3. Heat remaining oil in the skillet over medium heat. When hot, add steak and stir fry for 4-5 minutes til tender. Stir the onion mixture and steak together and season to taste with salt and pepper.

4. Preheat the broiler to medium. Divide the steak mixture between the bottom of the 4 hoagie buns. Take the 4 bottom halves of the buns and top with cheese. Place them on a broiler rack and broil for 1-2 minutes until the cheese has melted, then cover with top halves of bread and press down gently. Serve with hot pepper sauce.

Tuesday, July 20, 2010

Easy Swiss Chicken *Crockpot

4 chicken breasts
1 pkg stuffing mix
1 can cream of mushroom soup
1/4 lb Swiss cheese, sliced (about 8 slices)
1/2 c chicken broth
1/2 c grated Parmesan cheese

Place chicken breasts in bottom of crockpot. Cover with Swiss cheese (or fresh spinach and then swiss cheese).

In a bowl, combine soup, prepared stuffing, and broth. Spoon mixture over chicken in the crockpot. Sprinkle with parmesan cheese. Cook on high for 4 hours.

Sweet and Sour Pork *Crockpot

1 lb lean pork tenderloin, cut into 1 inch pieces
1 (20 oz) can pineapple chunks, drained
1 c sweet-and-sour sauce
1/4 tsp ground ginger

Place all ingredients in the order listed above. Cover and cook on low heat for 4-6 hours. Makes 2-4 servings.

Spoon over hot cooked rice and serve steamed vegetables on the side.

Sunday Chicken *Crockpot

5 chicken breasts
2 cans cream of mushroom soup
1 envelope dry Italian Dressing mix
1 pkg cream cheese, low fat or fat free

Place chicken breasts on bottom of slow cooker, pour soup over it, then sprinkle the packet of italian dressing mix over. Take cream cheese and break up in about 8 pieces and distribute evenly on top of all other ingredients. Cook on high for 3 hours or on low for 6 hours.

Roast *Crockpot

3-4 lb Rump Roast
1 lb bag baby carrots
1 c chopped onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 c water

Place carrots, onion, and potatoes in bottom of 4 to 5 quart slow cooker. Place meat on top of vegetables. Dissolve soup mix in water and pour over meat. Cover and cook on low heat 8-10 hours. If using a frozen roast, cook on low heat and additional 2-4 hours. Makes 6-8 servings.

July 19-23

This week, my goal was to find several crockpot recipes so that I could catch up on some stuff around the house. I only planned meals for Monday thru Friday. I figured I'd have Wednesday or Thursday be a leftovers day.. and finish all leftovers on the weekend or cook out, which is what we enjoy doing in the summer.

Sunday Chicken
Sweet and Sour Pork
Swiss Chicken

I will post each recipe seperately.

1. One hour of high heat equals 2 1/2 hours low heat. Now you can speed up or slow down cooking time based on your own time requirements.
2. Lifting the lid off your slow cooker lengthens cooking time by about 30 minutes!
3. Its not usually necessary to stir ingredients until serving time. Only do so if the recipe specifically calls for it. If you do have the desire to stir, do so before cooking so you dont have to add to the cook time.

Sunday, July 11, 2010

South-of-the-Border Chicken Soup

Well, I dont know about you, but I LOVE a good crock-pot recipe!! Here is one that I found in my grandma's cookbook of collected church recipes. Its by Paula Lee of Lapel IN

2-3 boneless, skinless chicken breasts
15 oz can black beans, rinsed and drained
15 1/4 oz can corn, drained
24 oz jar salsa
tortilla chips
Garnish: sour cream, shredded cheddar cheese

Layer chicken, beans, corn, and salsa into a slow cooker. Cover and cook on low for 6-8 hours, until chicken is done. Using 2 forks, shred chicken and return to slow cooker. Ladle into bowls. Serve with chips and garnish with desired toppings. Serves 6-8.

This is one of the most simple recipes Ive ever made.. use fat free cheese, sour cream, and multi-grain tortilla chips and you have nothing to worry about!!

Make this meal even easier by using Reynolds brand Slow Cooker Liners, found in the foil aisle!! Put it in the crock pot, add your ingredients, and when you eat it all up (because you will), just take the liner out and throw it away. Clean up is a breeze!!