1 frying chicken, cut up
3/4 cups chopped onions
3 Tbsp brown sugar
1/2 tsp salt
1/4 tsp thyme
1 can tomato soup
1/4 cup vinegar
1 Tbsp worcestershire sauce
1/4 tsp sweet basil
Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on Low for 6-8 hours.
Makes 4 servings.
Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Tuesday, April 26, 2011
Thursday, January 13, 2011
Waikiki Meatballs
1 & 1/2 lbs hamburger
2/3 cup oatmeal
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1 can pineapple tidbits (separate syrup/juice)
1/2 cup brown sugar
2 tbsp corn starch
1/3 cup vinegar
1 tbsp soy sauce
Mix the first 6 ingredients together and form into balls. Bake in the oven on cookie sheet for approximately 20 minutes at 350 degrees. Mix syrup from pineapple tidbits, brown sugar, cornstarch, vinegar and soy sauce; cook over medium heat until thick, stirring constantly. Add meatballs and pineapple pieces, heating together on low heat. Serve with rice.
I have yet to try this but I don't see why this couldn't be a make-ahead meal. Cook the meatballs & cool, placing in a large ziploc bag. Make the sauce & cool and place in a medium ziploc bag. Place sauce bag in larger bag and freeze. Thaw completely and re-heat.
This recipe is not mine but was given to me by one of my pastors, Pastor Teresa. It was SO yummy I actually ate two helpings!!! Yikes!
2/3 cup oatmeal
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1 can pineapple tidbits (separate syrup/juice)
1/2 cup brown sugar
2 tbsp corn starch
1/3 cup vinegar
1 tbsp soy sauce
Mix the first 6 ingredients together and form into balls. Bake in the oven on cookie sheet for approximately 20 minutes at 350 degrees. Mix syrup from pineapple tidbits, brown sugar, cornstarch, vinegar and soy sauce; cook over medium heat until thick, stirring constantly. Add meatballs and pineapple pieces, heating together on low heat. Serve with rice.
I have yet to try this but I don't see why this couldn't be a make-ahead meal. Cook the meatballs & cool, placing in a large ziploc bag. Make the sauce & cool and place in a medium ziploc bag. Place sauce bag in larger bag and freeze. Thaw completely and re-heat.
This recipe is not mine but was given to me by one of my pastors, Pastor Teresa. It was SO yummy I actually ate two helpings!!! Yikes!
Thursday, November 4, 2010
Pioneer Woman's Favorite Meatloaf
Pioneer Woman does it again... I can see why it is her favorite and soon to be mine...
Sunday, May 9, 2010
Parmesan Chicken
Mix 1 cup mayonnaise, 1/2 cup parmesan cheese &2 tsp oregano. Spoon over 2-3 lbs chicken and bake for 45 minutes at 375 F. Serves 4-6.
Wednesday, February 17, 2010
Stove Top Easy Chicken Bake
1 pkg Stove Top Stuffing for Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.
Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing
Bake 30 minutess or until chicken is cooked through.
Serves 6.
Easy Parmesan Garlic Chicken
1/2 c grated parmesan cheese
1 envelope Italian Salad Dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water and coat with cheese mixture. Place in a shallow baking dish.
Bake at 400 F for 20 to 25 min or until chicken is cooked through.
Serves 6.
1 envelope Italian Salad Dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water and coat with cheese mixture. Place in a shallow baking dish.
Bake at 400 F for 20 to 25 min or until chicken is cooked through.
Serves 6.
Sweet and Sour Sauce
1/2 c cold water
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch
Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.
1/2 c brown sugar
1/4 c vinegar
1/4 c ketchup
1/2 c water
1 Tbsp cornstarch
Mix together the 1/2 c of cold water, sugar, vinegar and ketchup. Mix 1/2 c water and cornstarch. Add this to the first liquid and boil until thickened.
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.
Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.
Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.
Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High.
Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.
Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.
Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Blueberry Walnut Salad
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
To make this into the main course add grilled chicken, steak or salmon. This is good with diced apples in it as well.
Serves 6
Almost Stuffed Peppers
1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice
In a large skillet, brown beef; drain. Set beef aside and keep warm. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. let stand for 5 minutes. Stir in beef; return to the stove and heat through.
Serves 6
Mexicali Meatloaf
1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar
Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.
Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.
Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.
(Costs $0.42/serving)
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar
Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.
Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.
Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.
(Costs $0.42/serving)
Swiss Steak - slow cooker
1 1/2 to 2 lbs round steak
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce
Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce
Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.
Old Fashioned Stew - Slow cooker
2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened. (I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.
Friday, December 4, 2009
Honey Garlic Sauce for Meatballs
1 cup beef stock
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey cornstarch and hot pepper sauce; cook, whisking over medium heat until thickened. Pour over hot cooked meatballs. Sprinkle with onions.
To FREEZE: Allow the sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey cornstarch and hot pepper sauce; cook, whisking over medium heat until thickened. Pour over hot cooked meatballs. Sprinkle with onions.
To FREEZE: Allow the sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
Tuesday, October 27, 2009
Honey Pineapple Chicken
3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce
In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.
Cover and cook on low for 3-4 hrs or until chicken is done.
Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce
In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.
Cover and cook on low for 3-4 hrs or until chicken is done.
Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.
Honey Garlic Sauce for Meatballs
1 cup beef stock
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.
To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.
To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
Sweet and Sour Sauce for Meatballs
¾ cup br. sugar
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.
If freezing: Cool and store in freezer bag or container.
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.
If freezing: Cool and store in freezer bag or container.
Monday, October 26, 2009
Steak and Spinach Salad
6 cups fresh spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
Mini Meatloaves
1 lb. lean ground beef
1 pkg. (6 oz) Stove Top stuffing mix
1 cup water
Preheat oven to 375F. Mix meat, stuffing and water and desired seasonings (salt, pepper, italian seasoning, oregano, chilli powder). Press evenly into 12 medium muffin cups (sprayed with cooking spray); make an indentation into the top of each with the back of a spoon. Spoon add-ins evenly into indentations (salsa, bbq sauce, spaghetti sauce, etc.)
Bake for 30 minutes or until meatloaves are cooked through (160 F). Top evenly with desired cheese (mexican cheese mix, cheddar, feta, mozza) and bake another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before serving.
I make these bad boys a few batches at a time; let them cool completely and then pop them in the freezer. They are then very handy for taking a meal's worth out, allowing to thaw and pop in the microwave or oven to warm up for a quick and hasty supper. Serve with a baked potato (they are quick in the microwave as well) or Lipton's Noodles and Sauce and some veggies.
Voila! A home cooked meal in minutes on those busy nights-like our "School Week" weeks.
1 pkg. (6 oz) Stove Top stuffing mix
1 cup water
Preheat oven to 375F. Mix meat, stuffing and water and desired seasonings (salt, pepper, italian seasoning, oregano, chilli powder). Press evenly into 12 medium muffin cups (sprayed with cooking spray); make an indentation into the top of each with the back of a spoon. Spoon add-ins evenly into indentations (salsa, bbq sauce, spaghetti sauce, etc.)
Bake for 30 minutes or until meatloaves are cooked through (160 F). Top evenly with desired cheese (mexican cheese mix, cheddar, feta, mozza) and bake another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before serving.
I make these bad boys a few batches at a time; let them cool completely and then pop them in the freezer. They are then very handy for taking a meal's worth out, allowing to thaw and pop in the microwave or oven to warm up for a quick and hasty supper. Serve with a baked potato (they are quick in the microwave as well) or Lipton's Noodles and Sauce and some veggies.
Voila! A home cooked meal in minutes on those busy nights-like our "School Week" weeks.
Slow Cooker Chicken Cacciatore
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
Serve with rice or egg noodles.
Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
Serve with rice or egg noodles.
Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.
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