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.
Tuesday, July 20, 2010
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.
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.
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.
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.
Roast
Sunday Chicken
Sweet and Sour Pork
Swiss Chicken
I will post each recipe seperately.
HELPFUL TIPS:
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.
Roast
Sunday Chicken
Sweet and Sour Pork
Swiss Chicken
I will post each recipe seperately.
HELPFUL TIPS:
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!!
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!!
Sunday, April 25, 2010
Homemade Granola Bars
I got this recipe from the Food Network's Barefoot Contessa
These are SO EASY to make!!!
Ingredients
2 c old-fashioned oatmeal
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ
3 Tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 c chopped pitted dates
1/2 c chopped dried apricots
1/2 c chopped dried cranberries
Directions
Preheat the oven to 350. Butter an 8x12 inch baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300. Place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over oatmeal mixture. Add dates, apricots, and cranberries and stir well.
Pour mixture into the prepared pan. Wet fingers and lightly press mixture into the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2-3 hours before cutting into squares. Serve at room temperature.
These are SO EASY to make!!!
Ingredients
2 c old-fashioned oatmeal
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ
3 Tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 c chopped pitted dates
1/2 c chopped dried apricots
1/2 c chopped dried cranberries
Directions
Preheat the oven to 350. Butter an 8x12 inch baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300. Place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over oatmeal mixture. Add dates, apricots, and cranberries and stir well.
Pour mixture into the prepared pan. Wet fingers and lightly press mixture into the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2-3 hours before cutting into squares. Serve at room temperature.
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