David's Crock Pot - Pot Roast

Ingredients:
3-4 lbs of chuck roast
1 bulb of garlic
2 large sweet onions
1 lb of sliced mushrooms
1 lb of baby raw baby carrots
1 stalk of celery.
1 pack of Lipton Onion mix or Beef of Onion mix

Turn crockpot to high and place carrots and onion mix in the crock pot.   Let the carrots cook while you prep.  This will allow the carrots to cook longer resulting in softer carrots.

Chop the garlic,  Place 2/3 of the garlic in the crock pot and place the remaining garlic to the side.
Chop 1 onion in large wedges and place in the crock pot.
Chop the celery stalk into 1 inch piece and place in the crock pot.
Place half the mushrooms in the crock pot.

Cut the fat off the beef to your liking.  Cut the beef into large chunks.
Heat the remaining garlic in a pan.
Sear the sides of the roast on all sides.
Pour the garlic and beef into the crock pot.

Turn crock pot to low and set for 6 hours.

About 2-3 hours into cooking the dish will reduce allowing the remaining onion and mushrooms to be added. 

Blueberry cheese rolls

·         1 pkg. (8 oz.) refrigerated crescent dinner rolls

·         4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 

·         2 Tbsp. sugar 

·         ½  cup blueberries, divided  

·         Oven to 375.  Unroll dough into four rectangles; firmly press perforations together to seal. 

Combine Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.  Bake11 to 13 min. or until golden brown. 

Berry Cobbler

·         Preheat oven to 350.  13X9 pan, spread 2 bags frozen berries evenly. Sprinkle 1 yellow cake mix (DRY) over.  Melt ½ cup butter and pour on top.  Bake 350 for 50 min.

Lemonade chicken

Lemonade Chicken

·         6 boneless, skinless chicken breast halves

·         6 oz. frozen lemonade, thawed

·         1/3 c cup soy sauce

·         1 tsp garlic powder

·         Place chicken in freezer bag. Combine the lemonade, soy sauce and garlic powder and pour over the chicken. Seal out air and freeze flat.

·         Serving Day: Thaw completely. Pour into a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350 degrees for 45 minutes. Uncover. Spoon juices over chicken and cook another 10 minutes uncovered.

·         Enjoy with a salad and your favorite side!

Lemon Chicken

Lemon Chicken (Crockpot)

·         Mix 3 tsp dried thyme, 3 tsp salt, 1 clove garlic, 1 cup lemon juice in a bag.

·         Add 6 boneless, skinless chicken breasts.

·         Marinate for several hours or overnight.  (If freezing, place in a frezer bag. The chicken will marinate while thawing.)

·         Place in slow cooker for 4-6 hours on low. You can also bake or grill instead.

Cheesy Chicken

2 1/2 cups chopped cooked chicken breast

· 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

· 1 2/3 cups plain low-fat yogurt

· 1/3 cup butter, melted

· 1/4 cup chopped onion

· 1 teaspoon minced garlic

· 1/4 teaspoon freshly ground black pepper

· 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted

· 1 (4.5-ounce) can chopped green chiles, drained

· 8 (8-inch) flour tortillas

· 1 tablespoon canola oil

· Cooking spray

· 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

· 1/4 cup chopped green onions

Preparation

1. 1. Preheat oven to 350°.

2. 2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. 3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Note:

Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

Crispy Ranch Chicken

¾ c Ritz Crackers

¾ c Parm Cheese

1 envelope Ranch dressing mix

8 boneless skinless chicken breasts

½ c butter melted

1. In a shallow bowl combine crackers, parm, and dressing

2. Dip chicken in butter then roll in above mixture. Coat well

3. Place in greased 13x9 baking dish

4. Bake uncovered at 350 for 45 min or until chicken is done

Potato Chip Chicken

Potato Chip Crusted Chicken

1 cup celery

2 cups cooked chicken

1 can cream of mushroom soup

½ c milk

3 c crushed pot. Chips

Grated cheese (optional)

1. Mix celery and chicken

2. Place ½ can of mushroom soup and ¼ c milk over the chicken mixture

3. Sprinkle 1.5 cups of chips over the mixture

4. Repeat layers one more time. Add grated cheese on top

5. Bake 30 min at 350 deg

Veggie Beef Soup

HOMEMADE VEGETABLE BEEF SOUP

Read more about it at www.cooks.com/rec/view/0,1648,148188-248197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 - 1 1/2 lbs. stew beef, cut into bite size pieces 3 carrots, sliced 4 med. potatoes, diced 1 med. onion, diced 1 sm. can tomato paste Ketchup (to taste) Garlic powder (to taste) 1 can kitchen cut green beans, drained 1 can corn, drained 1 can stewed tomatoes, drained Soy sauce (to taste) Worcestershire sauce (to taste) Celery salt (to taste) Salt & pepper (to taste) In a large crock pot or Dutch oven, place stew beef, onion, potatoes, stewed tomatoes and cover with water to the halfway point of your pot. Then add the garlic powder, soy sauce, Worcestershire sauce, celery salt, salt and pepper and ketchup to suit your taste. If using a crock pot, cook on setting 4 about 6 to 8 hours. If using a conventional stove top Dutch oven, cook on medium high heat for about 4 to 6 hours. Then about one hour before serving, add tomato paste and stir thoroughly. Then add green beans and corn. Simmer until ready to serve. You may want to add more ketchup again to thicken the soup before serving. Leftovers can be kept refrigerated up to three days. Also, can be frozen and thawed for serving later.

Key Lime Pie

 graham cracker crust, lime juice and lime zest. To call it a recipe is a bit of a joke. I use one can of condensed milk, about 5 limes (more or less depending on how limey you like it), zest of about 2 limes. Mix everything in ...a blender and pour into the crust. Fridge overnight. There's a chemical reaction between the lime and the condensed milk that will make it hard so that you can cut it after it's cold. It's too much work handling key limes (because you have to use sooooo many) so I just use regular limes. If you want key limes, you'll need 12-14 - more or less

Chicken Picatta

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish
Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley

Glazed Carrots

Boil 1/2 lb carrots till tender, drain. Add 2 tlbsp butter and 3 tlbsp brown sugar. Stir to dissolve. Simmer 10 min over med heat until glazed.

Chocolate Pecan Pie

Buy a pie crust
2 c chopped pecans (8oz)
1 c dark corn syrup
3/4 c sugar
1/2 c (1 stick) i cant believe its not butter spread
2/3 c semi sweet chocolate chips (4oz)
3 eggs
1 tsp vanilla extract
Pinch of salt
1 cup pecan halves (4oz)

Preheat oven 350
Fill pie crust with chopped pecans and chill. Meanwhile in large saucepan bring corn syrup and sugar to a boil over med heat, stirring occasionally. Remove from heat and add butter and chocolate. Let stand 1 min, then stur until chocolate is melted and mixture is smooth. In large bowl, with wire whisk, beat eggs, vanilla and salt, While beating egg mixture, very slowly drizzle in chocolte mixture. pour into crust over pecans. With fork, gently press pecan halves into filling to coat.

Bake 50 minutes or until center is set - cover w/ foil after 30 min cooking.

(i recommend baking on a cookie sheet for overflow)

BEST MEATLOAF

2 tlbsp butter
1 c onion
3 cloves garlic
1.25 lbs turkey or ground beef (mom likes beef)
1/2 c breadcrumbs
1 eff
3/4 c ketchup
2 tsp worcestershire
S&P

Saute butter, garlic, onion

Separately combine meat, breadcrumbs, egg, 1/4 ketchup, worcestershire, S&P. Then add in the butter/garlic/onion mix. Mix all together.

Put in 8x4 pan and add ketchup to cover the top.

Cook at 350 for 50-55 min

Corn Flake Chicken

3 large chicken breasts
5 c corn flakes
3/4 c flour
S&P
1/2 c milk
EVOO
Noodles.

SAUCE
Philly cooking creme - herb one
2 can cream of chix soup (low sod)
1 cup chicken broth
1/2 c milk

Crush flakes and put in one container
Flour and salt in another container
Milk in another container

Pound chicken (i did strips/tenders) and dredge in flour then milk then flakes -
Put oil in skillet and cook the chicken

After cooked - in same pan - add broth, philly, soup and milk - whisk until smooth

Serve w/ egg noodles.

(I kept sauce separate to not make chicken soggy)

Sweet & Sour Chicken

1tlbsp EVOO
1 tbsp minced garlic
1 tsp fresh ground ginger
1 1/2 lb chicken breast cut into 1/2 inch pieces
3/4 cup onion
1/2c chopped celery
1/2 c bell pepper
1 15.25 oz can of pineapple chunks (undrained)
1/3 c low sodium soy
2 tbsp dry sherry
2 tsp brown sugar

In large skillet - sautee garlic, ginger and chicken
Remove and set aside. Add onion, celery, bell pepper - sautee until tender

Drain pineapple.... save juice. add 1/2 to pan and cook 30 sec. Combine reserve juice, soy, sherry and sugar and stir w/ whisk until smooth

Return chicken to pan. Stir in juice, bring to boil, and cook a few min.

Serve w/ Rice

Texas Caviar

1 15.5 oz can black beans
1 15.5 oz can black eyed peas
1 11oz can of white corn
1 4oz can of diced pimentos
1 med red onion diced
1 c diced celery
1 4 oz can pickled and diced jalapenos

Rinse first 3 ingredients and drain
Drain and add pimentos and jalapenos
Add Onion & Celery

Boil 1 cup olive oil, 3/4c sugar and 1/2 c Apple Cider Vinegar
Let cool 10-15 min & pour over above mixture over night. Drain off some juice and serve w/ nacho scoops.

YUM YUM YUM

Easy Chicken Parm

4 chicken breasts (split if thick)
1/2 c Breadcrumbs (I used Italian ones)
1/4 c Parm
1-2 jar tomato sauce * depends how much chicken you used and how saucy you like it *
mozzarella cheese

Mix Parm and Breadcrumbs in Plastic Bag. Coat chicken and put in dish and bake at 375 for 30minutes. Pour sauce to cover and bake another 15-20 min. Cover w/ Mozz and bake another 15-20 min.

Can eat alone or serve over pasta. 

YUM!

Ranch Chicken

• 6-8 Chicken breasts
• 1 cup Corn Flakes
• 1 cup Shredded Parmesan
• 1 cube butter (melted)
• 1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

Italian Chicken

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

Oven Asparagus

Wonder if the kids like asparagus.  Funny.  I've never served them such.  I like mine to retain some crunch (vs being all mushy), so this recipe sounds great. 

Ingredients:

• 2 lbs asparagus (can do mixture of white/green)
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1/4 tsp salt, 1/4 tsp pepper
• 2 tbsp balsamic vinegar

preheat oven 450.  Snap off tough ends of asparagus.  (discard ends).  Line a baking pan with alum. foil.  Place asparagus in singly layer on foil.  In small bowl, combine dressing with remaining ingredients (except vinegar)  Drizzle over asparagus.  Bake 8-10 or until crisp but tender.  Remove from oven and drizzle vinegar on.  YUM!

Corn with Ginger, Garlic & Cilantro

A new spin on corn. 

Ingredients: 

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 c sliced scallions
• 1 tsp salt
• 2 heaping cups fresh corn kernals
• 2 tbsp minced fresh giner
• 2-4 tbsp minced garlic
• 1 sp serrano chili (optional, but a bit of heat is good)
• 2 tbsp cilantro
• 1/2 lime
• S/P 1

Melt 1 tablespoons of the butter with the olive oil in a 10-inch straight-sided saute pan or Dutch oven over medium heat. Add the scallions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 minutes.  

Add the remaining 1 tablespoon butter and the corn, ginger, garlic, serrano, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 tablespoon of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Cumin Onion & Cucumber Salad

Do you like cumin?  I love it.  Guess its like cilantro...some people love it, some people hate it.

Ingredients:

• 1 tbsp cumin seeds
• 1.5 tbs coarse sea salt
• 2 1/4 lbs tomatoes, cored & cliced
• 1 lb cucmbers, peeled & sliced
• 1 large sweet onion sliced
• 3-4 tbsp fresh lemon juice
• 1/4 c olive oil

In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder.  In a large bowl, toss the tomatoes, cucumbers, onion, oil and lemon juice. Sprinkle 2 teaspoons of the cumin salt over the salad and toss. Serve the salad on a platter.

Mexican Fiesta Salad

I love these salads; just throw in what you have at home. 

Ingredients:

• 2 c dried rotini
• 1/2 c frozen kernal corn
• 1/2 c sour cream
• 1/3 c salsa
• 1 tbs snipped cilantro (optional)
• 1 tbs lime juice (i usually use more)
• 1 15 oz can black beans, rinsed/drained
• 3 med. plum tomatoes chopped
• 1 med zucchini chopped
• 1/2 c shredded mexican cheese

Cook pasta; add corn last 5 min of cooking.  Drain pasta/corn.  Rinse & drain.  Make dressing by combining in small bowl sour cream, salsa, lime juice & cilantro.  Set aside.  In large bowl, combine pasta, corn, beans, tomatoes, zucchini, cheese.  Pour dressing over .  Toss lightly.

1

Pioneer Woman Creamy Mashed Potatoes

Very very fattening but really yummy!

Ingredients:

5 pounds Russet Or Yukon Gold Potatoes

¾ cups Butter

1 package (8 Oz.) Cream Cheese, Softened

½ cups (to 3/4 Cups) Half-and-Half

½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander.
When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Pioneer Woman BBQ Comfort Meatball

This recipe seems to have a lot of steps, but it's not that bad and I think the result is worth it. I usually like to serve with mashed potatoes; recipe also by Pioneer Woman.

Ingredients:
Meatballs

1-½ pound Ground Beef

¾ cups Oats

1 cup Milk

3 Tablespoons Very Finely Minced Onion

1-½ teaspoon Salt

Plenty Of Ground Black Pepper, to taste

For Cooking Meatballs

1 cup All-Purpose Flour (coating For Frozen Meatballs)

Canola Oil
For Sauce

1 cup Ketchup

2 Tablespoons Sugar

3 Tablespoons Vinegar

2 Tablespoons Worcestershire

4 Tablespoons (to 6 Tablespoons) Onion

Preparation:
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon

Ingredients:

• Nonstick vegetable oil spray
• 1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/2 teaspoon dried thyme
• 1 cup diced Canadian bacon

• 8 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Preparation:

Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.

Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Potato-Crusted-Quiche-with-Smoked-Cheddar-and-Canadian-Bacon-5822#ixzz1x8TEhivm

Leek and Asparagus Frittata

Ingredients:

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1 cup sliced stemmed shiitake mushrooms

8 large omega-3 eggs

1 cup diced Fontina cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Preparation:

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve

Read More http://www.epicurious.com/recipes/food/views/Leek-and-Asparagus-Frittata-241324#ixzz1x8ScLYiX

Classic Beef Pot Roast

This recipe is originally from Cooking Light (oct. 2008)

Ingredients

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preheat oven to 350°F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard.

Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Summer Squash and Corn Chowder

Saw this recipe online and thought it looked great.

Ingredients:

2 slices applewood-smoked bacon

3/4 cup sliced green onions, divided

1/4 cup chopped celery

1 pound yellow summer squash, chopped

1 pound frozen white and yellow baby corn kernels, thawed and divided

2 1/4 cups 1% low-fat milk, divided

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation:
 Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Greek Egg Casserole

Ingredients:

• 1 c chopped onion
• 2 cloves garlic, chopped
• 3 tbsp olive oil
• 8 eggs beaten
• 1/4 c milk (or half/half)
• 1/2 c crumbled feta
• 1/2 c chopped bottled roasted red peppers (optional)
• 1/2 c sliced olives (optional)
• cherry tomatoes, halved (optional)
• 1/4 cup packed fresh basil chopped
• 1/2 c onion/garlic croutons crushed
• 2 -3 tbsp parm cheese
• S/P

In cast iron skillet, cook onion/garlic in a bit of oil.  In bowl, beat eggs w/milk. Stir in cheese, peppers, olives, s/p, and basil.  Pour over onion mixture.  Cook. Med. high.  Use spatula to lift mixture and allow uncooked portions to get to bottom of pan.   While cooking combine croutons, parm cheese, 1 tbsl oil.  Sprinkle of fritta.  Broil 1-2 min until crumbs are golden.  Toss some fresh basil/cherry tomatoes on top

Avocado Egg Casserole

I love avocados and they go great with eggs and tomatoes.

Ingredients:

• 12 eggs
• 2-3 c shredded jack
• 2 cups shredded chedder
• 2 lg tomatoes diced
• 2 lg avocados cubed
• 3/4 c green onions diced
• 8 oz cream cheese cut into small chuncks
• 3/4 c milk
• bacon/ham/sausage/turkey--Optional

Spray 9X12 dish with nonstick.  oven 350.  Mix eggs w/milk.  Layer some of the cheeses in bottom of dish.  Layer avocados, tomatoes, onions, cream cheese on top.  Cover with remaining cheese.  Top with egg mixture.  Bake 45 min.  Cool before enjoying.  Great garnished with basil strips, parsley, and/or green onion slices. 

Broccoli Salad

You can add as many or as few things as you like to this salad. 

Ingredients:

• 1 c. mayo
• 1 small onion, diced
• 1/2 cup raisins
• 1/4 to 1/3 c sugar
• 2 tbsp white vinegar
• 7 cups fresh broccoli chopped
• 1/2 c sunflower seeds
• 6-8 slices of cooked bacon, chopped up
• 1-2 apples, diced
• grapes
• nuts

In a large bowl, stir everything together and chill. 

Chicken Enchiladas with Green Chili Sour Cream Sauce

This is all over pinterest and people love it.  I vary my enchiladas up every time and this looks like a good one to try. The kids love sour cream with their enchiladas.  

From Let's Dish (letsdishrecipes.com)

Ingredients:

• 8 soft taco size flour tortillas
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Chopped, fresh cilantro for garnish

Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Garlic Pasta

This is quick and easy.  Hannah loves it.

Ingredients:

• 2/3 cup breadcrumbs (or make your own)
• 2 tbsp olive oil
• 6 garlic cloves minced
• 1/4 cup parsley
• 2 tsp lemon juice
• S/P
• pasta
• 1-2 tbsp butter (depends on how much pasta you make)

Cook pasta.  While pasta cooking, heat 1 1/2 tbsp oil in skillet.  Add garlic.  cook until fragrant  (about 1 min. on med low).  Let stand off heat for a few minutes.  Add breadcrumbs and cook until slightly browned.  Put pasta on platter.  Add remaining ingredients and breadcrumbs. 

Spinach Artichoke Dip

Who doesn't love this dip?!

Ingredients:

• 1 14 oz can artichoke hearts (in water) drained and chopped
• 1/2 a package frozen spinach (10 oz), drained and chopped
• 4 oz cream cheese
• 1/2 c sour cream
• 1/4 c mayo
• 2 clove garlic minced
• 1/4 c parm/romano/asiago cheese
• 1/4 c mozz cheese

Combine.  Put in baking dish.  350 oven.  20-30 min.  Top should be slightly browned.

Basil Pesto

Not much to this; but it does use up quite a bit of the basil growing outside.  Its worth it though.  It can be used as a dip with bread, or mixed with spaghetti.

Ingredients:

• 3 c packed basil
• 1/2 c pine nuts, slightly toasted
• 2/3 parm/romano/asiago cheese
• 3-4 cloves garlic, minced
• 2/3 c olive oil
• salt/pepper

In food processor, combine a little olive oil and a handful of basil to make a paste.  Add salt, nuts, cheese, garlic, some salt and pepper, and the rest of basil.  Pulse briefly.  Slowly add rest of oil while pulsing until smooth. 

Honey Salmon Kebabs

I made these for the kids the other day; Noah loved it (we even ran out)...Hannah not so much.  

Ingredients:

• 4 boneless salmon fillets skinned and cut into 3/4 inch cubes
• sesame seeds (optional)
• 2 tbs honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp toasted sesame oil

Mix together marinade ingredients and add salmon.  Let marinate for 1 hr.  Skewer salmon.  Broil in oven, turning skewers occasionally.  Reduce marinade in saucepan.  Serve with rice and spoon reduced marinate over.

Chocolate Zucchini Bread

This makes 2 loafs; one to enjoy and one to give away.

Ingredients:

• 1 Cup All Purpose Flour
• 1 Cup Whole Wheat Flour
• 1/3 Cup Unsweetened Cocoa Powder
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1 Tsp Vanilla Extract
• 1/2 Cup Canola or Vegetable Oil
• 2 Eggs, whisked
• 1 Banana, mashed
• 1/2 Cup Honey
• 2 Cups Zucchini, grated

Oven to 350.  Combine flours, powders, soda and salt.  In separate bowl, beat vanilla, oil, eggs, banana, and honey until combined.  Combine dry into wet and stir in zucchini.  Pour into 2 greased 8X4 loaf pans.  45-50 min.

Whole Wheat Pancake/Waffle Mix

From weelicious.com

The mix gets stored in pantry and you just grab it the morning of pancake/waffle day.  So much easier than making the mix every time you want pancakes/waffles.

The Mix (makes 6 batches of approx. 4 pancakes/waffles)
Ingredients:

• 6 c white whole wheat flour
• 1/3 c sugar
• 2 tbsp baking powder
• 1 tbsp baking soda
• 2 tsp salt

Mix together. Store in pantry in closed container.

The Pancakes/Waffles
Ingredients:

• 1 large egg, whisked
• 1 cup milk (or buttermilk; or 1 c milk w/1 tbsp lemon juice to make buttermilk)
• 1 tbsp vegetable oil
• 1 cup pancake/waffle mix

Whish together egg, milk, oil.  Whisk in mix.  Use waffle iron or pour onto griddle for pancakes.

Middle Eastern Tomato Salad

Another use of tomatoes & parsley from the garden.  The combination of parsley and mint makes this salad awesome. From Kaylns Kitchen.

Ingredients:

• 1 cup finely diced --cucumber, tomato, onion, parlsey & mint
• 2-3 T olive oil
• 1-2 T fresh lemon juice
• S/P

Salt diced cucumbers while chopping other ingredients.  Combine all ingredients.  Eat immediately or within a few hours (otherwise it turns soggy). Simple, easy & delicious.

Black Bean Salad

I love jicama but rarely use it.  It's so good.   This recipe is from Kalyn's Kitchen.

Ingredients:

• 1 can black beans, rinsed & drained
• 2.5 tbsp lime juice
• 1 tsp. finely minced garlic
• 3/4 tsp cumin
• 3 tbsp olive oil
• 1 small jicama, peeled & cubed
• 1 cup diced fresh tomatoes
• 4 green onions, sliced
• 1/4-1/2 c cilantro, chopped
• S/P

Rinse and drain beans.  In small bowl, mix lime juice, garlic, cumin.  Whisk in oil. Pour about 2 tbsp over beans and let beans marinade.  Stir jicama, tomatoes, green oions and cilantro into marinating beans.  Stir in rest of dressing and season w/S&P.

Homemade Cinnamon Rolls

Make the dough the night before so its ready in the morning.  The best part--no knead.  This recipe comes from Budget Bytes.

Ingredients:

Dough

• 2.5 cups all purpose flour
• 1 package instant or bread machine yeast
• 1 tbsp cinnamon
• 2 tbsp brown sugar
• 1.5 cups water

Filing:

• 2 tbsp butter
• 2 tbsp sugar
• 1/2 tbsp cinnamon

Icing:

• 1 cup powdered sugar
• 1/4 tsp vanilla extract
• 2 tbsp milk

The night before make the dough. Combine all dough dry ingredients.  Add one cup of room temperature water. Stir until fully absorbed. Add more water, a little at a time, until there is no dry flour left in the bowl.  Form one ball of dough.  Cover and put in fridge over night.

In morning, take dough out and let it warm to room temperate.  Sprinkle it with flour. Stretch/roll it out into rectangle (11 X 14). (roll, add flour, roll, add flour).

Make filling by melting butter in microwave and combine with other ingredients.  Spread this over stretched dough.  Roll up dough (like jelly roll) tightly.  Cut the rolled log into 10-12 slices. Put slices in sprayed (non-stick) baking dish.  Allow the rolls to rise for 1 hr (or until doubled). 

Oven 425. 30 min.  Top with icing made by combining icing ingredients and stirring until smooth.

Cumin Lime Chickpeas

From Budget Bytes.

I've kinda been obsessed with chickpeas lately. 

Ingredients:

• 2 (15 oz) cans garbanzo beans (rinsed)
• 1/2 medium onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 1 medium lime
• 2 tbsp olive oil
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/4 tsp salt

Rinse chickpeas.  Chop cilantro. Dice onion.  Put in bowl.  In another small bowl, squeeze lime, add olive oil, cumin, cayenne pepper, salt and garlic.  Stir.  Combine with chickpeas/onions.  Fridge for at least a few hours.

Crockpot Marinara Sauce

You can make marinara sauce a million different ways.  This one develops its flavors from being slow cooked for 8 hrs!  Make some to use and freeze the rest.

Ingredients:

• 2 (28 oz cans) crushed tomatoes
• 1 6oz can tomato paste
• 1 medium yellow onion
• 1/2 -1 tbsp minced garlic
• 2 whole bay leaves
• 1 tbsp dried basil
• 1/2 tbsp dried oregano
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• salt/pepper
• carrots/celerey (chopped finely) (optional)

Dice onion/mince garlic.  Put in crockpot. Add remaining ingredients.  If crockpot tends to run hot, can add a little water.  Cook low 8 hrs. Stir.  Remove bay leaves.  Enjoy.

Feta Dip

I love this dip and could eat it all myself.  It makes a quick and pretty appetizer. 

Ingredients: 

• 1 block Feta cheese
• 3 roma tomatoes
• 1 bunch green onions
• 1 baguette
• Greek Seasoning
• olive oil

Wet a platter with oil.  Dice green onion/tomatoes.  Throw on top of oil on platter.  Crumble feta and put on top.  Sprinkle 3 tsp Greek seasoning.  Mix together.  Serve with thin sliced baguette.

Slow Cooker Sugared Pecans

These are great during fall--especially Thanksgiving--and make a great snack to have around.

Ingredients:

• 16 oz pecan halves
• 1/2 c melted unsalted butter
• 1/2 c powdered sugar
• 1/4 tsp ground cloves
• 1.5 tsp ground cinnamon
• 1/4 tsp ground ginger

Turn on slow cooker to high and preheat 15 min.  When hot, stir together nuts & butter.  Add sugar and stir to coat pecans. Cook on high 15 min.  Reduce to low and remove lid. Cook uncovered stirring occasionally 2-3 hrs.  Transfer nuts to bowl.  In small bowl, combine spices.  Sift spices over nuts, stirring to coat.  Cool nuts before serving.

Baked Peanut Butter Oatmeal

Ingredients:

• 3 cups quick cooking oats
• 1/2 c brown sugar
• 1 c milk
• 2 tbsp butter ,melted
• 2 eggs
• 2 tsp baking powder
• 3/4 tsp salt
• 2 tsp vanilla
• 1/2 c peanut butter

Combine all ingredients.  Spread in greased 9 X 13 pan.  Bake 350 for 25 min. 

Chocolate Covered Peanut Butter Balls

I've heard these referred to as Buckeyes as well.  Whatever you call them, they are delish!

Ingredients:

• 1 1/3 cup graham cracker crumbs
• 1 3/4 c confectioners sugar
• 1/2 c melted shortening
• 2 tsp vanilla extract
• 3/4-1 c chunky peanut butter
• 1 bag semisweet chocolate chips
• 2 T shortening

Combine in large bowl and mix well the graham cracker, sugar, melted shortening and peanut butter.  Form into balls and place on parchment lined baking sheet.  Put in fridge 3-4 hrs or freezer 1 hr.  In small saucepan melt and stir until combined the chocolate chips and 2T of shortening.  Dip balls in chocolate sauce and place back on parchment cookie sheet in fridge/freezer until chilled and chocolate is hardened.

Chocolate Chip Cookies

From Nestle Toll House.

Ingredients:

• 1 1/4 cup all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups chocolate chips
• 1 cup nuts (optional)

Combine flour, baking soda, salt in small bowl.  Beat butter, sugars and vanilla in large bowl; add eggs, slowly and beating well after each egg; gradually beat in flour mixture.  Stir in chips/nuts.  Bake 9-11 min in 350 oven. 

Mexican Rice Two Ways

Both of these are good alternatives to regular rice as a side dish.

Spanish Rice

Ingredients:

• 1 cup long grain rice
• 1 tsp/cube chicken bouillon
• 1 can diced tomatoes with chilies
• 1 can tomato sauce
• 1 tbsp chopped garlic

Place dry rice into pot and rinse with water.  Drain.  Add remaining ingredients and 1 cup water.  Stir to combine.  Put lid on pot and bring to boil.  Once rolling boil, reduce to low and simmer 30 min.  Remove from heat.  Keep lid on for 10-15 minutes.  Fluff. 

Cilantro Lime Rice

Ingredients:

•  2 cups uncooked long grain rice
• 3 tsp/cube chicken bouillon
• 3 cups water
• 1 bunch fresh cilantro
• 1 med. lime
• 1 tbsp olive oil

Place rice, water, bouillon into pot.  Stir to dissolve bouillon.  Lid on.  Bring to boil.  Once boiling, reduce to low and simmer 30 min (lid on).  While cooking, prepare cilantro lime mix by combining (food processor) juice and zest of lime with olive oil and cilantro (leaves) until pureed.  When rice is finished, remove lid and pour cilantro mixture into rice. Fluff/stir gently.

Granola Bars

Homemade granola bars are awesome!  These are chewy and crunchy.  You need to make sure you use a parchment lined baking sheet or you'll be scrubbing for days (oops!). 

• 4 c old fashioned oats
• 1/4 c whole wheat flour
• 1/2 c shredded unsweetened coconut (I couldn't find unsweetened so I used sweetened)
• 1/3 cup brown sugar
• 1/2 tsp salt
• 1/2 cup canola oil
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 cup toppings (I used chocolate chips, but you could use peanut butter chips, raisins, dried fruit)

Preheat oven to 325.

Combine oats, flour, coconut, sugar, topping, and salt..  In separate bowl, whisk together  oil, vanilla and honey.  Pour wet ingredients over oat mixture and stir to combine. Place on parchment lined baking sheet (shape into giant rectangle) or use a parchment lined pan (should be approx 1 in thick).  Bake for 40 min.  Allow to cool for 10 min then cut into bars.  You can wrap the bars separately.

Italian Seasoning

This seasoning can be used alone (sprinkled on chicken, mixed in for spaghetti sauce) or can be used as a dressing or marinade.

Ingredients:

• 1 tbsp garlic salt
• 1 tbsp dried minced onion
• 1/2 tbsp sugar
• 2 tbsp oregano
• 1 tsp black pepper
• 1/4 tsp dried thyme
• 1 tsp dried basil
• 2 tbsp salt

Use as seasoning or as dressing.  For dressing mix 2 tbsp seasoning with 1/4 cup vinegar, 2/3 cup olive oil & 2 tbsp water.