This is one of our favorite meals and it is easy, easy, easy!
3 small cans (per 3 lb roast) Herdez green salsa verde (white can)
½ can water
3 lb pork roast
1. Put pork, water, and 2 cans salsa verde in crock pot.
2. Cook on low for 8 hours.
*last ½ hour add 1 can salsa verde
3. Shred pork. (will shred with fork easily)
- - - Serve with tortillas, Spanish rice, refried beans, cheese and sour cream.
Tuesday, April 27, 2010
Sweet and Sour Chicken and Sauce
Chicken:
1/4 cup corn starch
2 T. flour
1 t. sugar
1/4 t. baking soda
1/4 cup water
1/4 t. sesame oil
2 cups vegetable oil
1. Cut uncooked chicken into 1 1/2 inch strips. Heat vegetable oil over medium heat.
2. Combine, starch, flour, sugar, baking soda, water and sesame oil. Dip chicken in batter.
3. Cook chicken in oil.
4. Mix with sweet and sour sauce.
Sauce:
2/3 cup brown sugar
¼ cup vinegar
1 t. soy sauce
1 T corn starch
2/3 cup pineapple juice
1 t. ketchup
½ cup water
Pineapple chunks
1. Add top ingredients to sauce pan.
2. Bring to boil. Add pineapple
3. Simmer 10-15 minutes.
1/4 cup corn starch
2 T. flour
1 t. sugar
1/4 t. baking soda
1/4 cup water
1/4 t. sesame oil
2 cups vegetable oil
1. Cut uncooked chicken into 1 1/2 inch strips. Heat vegetable oil over medium heat.
2. Combine, starch, flour, sugar, baking soda, water and sesame oil. Dip chicken in batter.
3. Cook chicken in oil.
4. Mix with sweet and sour sauce.
Sauce:
2/3 cup brown sugar
¼ cup vinegar
1 t. soy sauce
1 T corn starch
2/3 cup pineapple juice
1 t. ketchup
½ cup water
Pineapple chunks
1. Add top ingredients to sauce pan.
2. Bring to boil. Add pineapple
3. Simmer 10-15 minutes.
Taco Soup
1 lb hamburger
½ - 1 whole yellow onion
2 small cans tomato sauce
2 regular size cans Kernal corn (with juice)
2 regular size cans chili beans (with juice)
1 big can stewed tomatoes
1 large can kidney beans (drained)
2 packets taco seasoning
crushed Nacho Cheese Doritos
grated cheese
sour cream
1. In frying pan, brown hamburger with onion. After brown, add 2 cans tomato sauce.
2. Transfer meat mixture to crock pot. Add corn (with juice),
chili beans (with juice), stewed tomatoes, kidney beans (drained) and taco seasoning.
3. Stir.
4. Cook on low in crock pot all day.
5. When serving, add Doritos, cheese and a spoonful of sour cream onto each bowl.
Serves about 6 people.
½ - 1 whole yellow onion
2 small cans tomato sauce
2 regular size cans Kernal corn (with juice)
2 regular size cans chili beans (with juice)
1 big can stewed tomatoes
1 large can kidney beans (drained)
2 packets taco seasoning
crushed Nacho Cheese Doritos
grated cheese
sour cream
1. In frying pan, brown hamburger with onion. After brown, add 2 cans tomato sauce.
2. Transfer meat mixture to crock pot. Add corn (with juice),
chili beans (with juice), stewed tomatoes, kidney beans (drained) and taco seasoning.
3. Stir.
4. Cook on low in crock pot all day.
5. When serving, add Doritos, cheese and a spoonful of sour cream onto each bowl.
Serves about 6 people.
Porcupine Meatballs
This is Ron's absolute favorite meal that I make. I double the recipe so that he will have a whole bunch of leftovers.
1 lb. ground beef
½ cup uncooked rice
½ cup milk or water
4 T. chopped onion (dried onion is fine)
1 tsp. salt
½ tsp. celery salt
¼ tsp. garlic salt
dash pepper
2 T. shortening or drippings
2 cans tomato sauce
1 cup water
3 tsp. Worcestershire sauce
1. Combine top ingredients in bowl. Mix well with hands.
2. Shape into 1 ½ inch balls.
3. Brown meatballs until cooked thoroughly.
4. Add last 4 ingredients.
5. Cook until warm and rice is tender.
1 lb. ground beef
½ cup uncooked rice
½ cup milk or water
4 T. chopped onion (dried onion is fine)
1 tsp. salt
½ tsp. celery salt
¼ tsp. garlic salt
dash pepper
2 T. shortening or drippings
2 cans tomato sauce
1 cup water
3 tsp. Worcestershire sauce
1. Combine top ingredients in bowl. Mix well with hands.
2. Shape into 1 ½ inch balls.
3. Brown meatballs until cooked thoroughly.
4. Add last 4 ingredients.
5. Cook until warm and rice is tender.
Meat Loaf
1 lb. hamburger
1 onion, chopped
¾ sleeve club crackers, crumbled
1 egg
1 can Campbell’s minestrone soup
½ cup OR 4 second squeeze ketchup
1. Mush together all ingredients in bowl. Transfer to bread pan.
2. Cook at 350 degrees for 1 hour.
** I have also cooked this in the crockpot on low for 6-8 hours.
Line your crockpot with carrots, shape round meatloaf on top, line edges with whole scrubbed potatoes and you have a complete meal.
1 onion, chopped
¾ sleeve club crackers, crumbled
1 egg
1 can Campbell’s minestrone soup
½ cup OR 4 second squeeze ketchup
1. Mush together all ingredients in bowl. Transfer to bread pan.
2. Cook at 350 degrees for 1 hour.
** I have also cooked this in the crockpot on low for 6-8 hours.
Line your crockpot with carrots, shape round meatloaf on top, line edges with whole scrubbed potatoes and you have a complete meal.
Chicken Pillows
2 cans Pillsbury crescent rolls
2 cups chicken, chopped
8 oz. cream cheese
4 T. butter, softened
4 oz. mushrooms, chopped
extra melted butter
Stove Top in canister (dry)
Your choice of seasoning (optional)
Chopped walnuts (optional)
1) Mix cream cheese and butter.
Add mushrooms, chicken, walnuts and seasoning.
2) Put mixture on crescent rolls.
Wrap rolls around mixture, pinch seams closed.
3) Dip in melted butter.
Dip in set aside Stove Top.
4) Place on ungreased pan
5) Cook at 375 degrees for 20 minutes.
Topping - Cream of chicken soup. (Thick)
2 cups chicken, chopped
8 oz. cream cheese
4 T. butter, softened
4 oz. mushrooms, chopped
extra melted butter
Stove Top in canister (dry)
Your choice of seasoning (optional)
Chopped walnuts (optional)
1) Mix cream cheese and butter.
Add mushrooms, chicken, walnuts and seasoning.
2) Put mixture on crescent rolls.
Wrap rolls around mixture, pinch seams closed.
3) Dip in melted butter.
Dip in set aside Stove Top.
4) Place on ungreased pan
5) Cook at 375 degrees for 20 minutes.
Topping - Cream of chicken soup. (Thick)
Raspberry Vinaigrette Salad
This is one of my very favorite salads that I make to take to potlucks.
Dressing:
1 1/2 cups vegetable oil
2/3 cup apple cider vinegar
2 t poppy seeds
1 3/4 T. yellow onion, finely chopped
2 t. salt
2 t. dry mustard
1/2 cup sugar
1/4 cup frozen raspberries
1. Blend all ingredients together in blender or food processor.
2. Put in refrigerator for 1 hour or longer.
Salad:
Spinach
Craisins
Red apples, cut into bite size chunks
Sugared almonds
1. To sugar almonds, put almonds in frying pan and sprinkle a generous amount of sugar over the top. Heat. Sugar will start to dissolve. Stir until all sugar is dissolved and coating almonds. If stuck together, make sure to separate.
2. Toss all ingredients into salad bowl.
3. Pour in dressing and toss.*
* Do not toss in dressing until right before serving.
Dressing:
1 1/2 cups vegetable oil
2/3 cup apple cider vinegar
2 t poppy seeds
1 3/4 T. yellow onion, finely chopped
2 t. salt
2 t. dry mustard
1/2 cup sugar
1/4 cup frozen raspberries
1. Blend all ingredients together in blender or food processor.
2. Put in refrigerator for 1 hour or longer.
Salad:
Spinach
Craisins
Red apples, cut into bite size chunks
Sugared almonds
1. To sugar almonds, put almonds in frying pan and sprinkle a generous amount of sugar over the top. Heat. Sugar will start to dissolve. Stir until all sugar is dissolved and coating almonds. If stuck together, make sure to separate.
2. Toss all ingredients into salad bowl.
3. Pour in dressing and toss.*
* Do not toss in dressing until right before serving.
Pull Aparts
21 Rhodes frozen rolls
¾ cup brown sugar
1 small package cook butterscotch pudding
1 cube margarine or butter
1. Spray bundt pan generously with non stick cooking spray.
2. Place rolls in pan.
3. Melt butter in sauce pan. Add brown sugar until dissolved. Take off heat. Stir in pudding. Poor over rolls.
4. Spray plastic wrap with non stick cooking spray. Cover bundt pan. Leave to rise overnight.
5. Cook on 350 degrees for 30 minutes. Check at 20 minutes. If getting dark, cover pan with foil for remaining 10 minutes.
6. Tip over onto cookie sheet and enjoy.
Tip – Cover cookie sheet with foil, put bundt pan on cookie sheet for baking. This will make any spills go onto the foil and not the bottom of your oven.
¾ cup brown sugar
1 small package cook butterscotch pudding
1 cube margarine or butter
1. Spray bundt pan generously with non stick cooking spray.
2. Place rolls in pan.
3. Melt butter in sauce pan. Add brown sugar until dissolved. Take off heat. Stir in pudding. Poor over rolls.
4. Spray plastic wrap with non stick cooking spray. Cover bundt pan. Leave to rise overnight.
5. Cook on 350 degrees for 30 minutes. Check at 20 minutes. If getting dark, cover pan with foil for remaining 10 minutes.
6. Tip over onto cookie sheet and enjoy.
Tip – Cover cookie sheet with foil, put bundt pan on cookie sheet for baking. This will make any spills go onto the foil and not the bottom of your oven.
Jarlsberg Dip
1 cup mayonnaise
1 cup sour cream
1 ½ cups onions, chopped
2 jalapeños, chopped
2 cups jarlsberg cheese, grated
½ cup bacon bits
1. Combine all ingredients in 8x8 baking dish.
2. Spread evenly in dish.
3. Bake at 350 degrees for 20 minutes.
Serve with crusty bread pieces or tortilla chips.
Wednesday, April 14, 2010
Creamy Lemon Chicken
We just had this last night for dinner and it was soooo good! I got the recipe off of sisterscafe.blogspot.com. Camden even ate it and he hardly ever eats dinner with us! Hope you enjoy!
1/2c. plus 1 T. Flour (divided)
1/2 tsp. salt
1/2 tsp. pepper
3 chicken breast
1/4 c. butter
1 c. chicken broth
1 c. whipping cream (divided)
3 T. lemon juice
1/2 pound fresh sliced mushrooms
4 servings of cooked rice
Put 1/2 c. flour, salt, and pepper in a large ziploc bag. Cut chicken into chunks and drop into ziploc bag. Shake bag to coat chicken. Melt butter in a large skillet (I used EVOO and it turned out great... less fat too!). Cook chicken in skillet until juices run clear. Remove chicken from pan onto a plate and set aside.
Add broth to the drippings. Bring to a boil over medium heat. Stir to loosen the brown bits from the pan. Simmer uncovered for 10 min. or until broth is reduced to about 1/3c. Stir in 3/4c. cream, lemon, and mushrooms. Cook over medium low heat for 5 min. Combine remaining cream and flour and stir until smooth. Stir into skillet. Bring to a boil and cook for 2 min or until thickened. Return chicken to pan nad heat through. Serve over rice. Serves 4 to 6.
I used the whipping cream because I had some left over at home but I am sure you could use milk to cut down on the calories. You would just have to use extra flour or cornstarch to make the sauce creamy.
1/2c. plus 1 T. Flour (divided)
1/2 tsp. salt
1/2 tsp. pepper
3 chicken breast
1/4 c. butter
1 c. chicken broth
1 c. whipping cream (divided)
3 T. lemon juice
1/2 pound fresh sliced mushrooms
4 servings of cooked rice
Put 1/2 c. flour, salt, and pepper in a large ziploc bag. Cut chicken into chunks and drop into ziploc bag. Shake bag to coat chicken. Melt butter in a large skillet (I used EVOO and it turned out great... less fat too!). Cook chicken in skillet until juices run clear. Remove chicken from pan onto a plate and set aside.
Add broth to the drippings. Bring to a boil over medium heat. Stir to loosen the brown bits from the pan. Simmer uncovered for 10 min. or until broth is reduced to about 1/3c. Stir in 3/4c. cream, lemon, and mushrooms. Cook over medium low heat for 5 min. Combine remaining cream and flour and stir until smooth. Stir into skillet. Bring to a boil and cook for 2 min or until thickened. Return chicken to pan nad heat through. Serve over rice. Serves 4 to 6.
I used the whipping cream because I had some left over at home but I am sure you could use milk to cut down on the calories. You would just have to use extra flour or cornstarch to make the sauce creamy.
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