Slow Cooker Split Pea Soup
Ingredients
2 cup(s) cooked split peas
1 cup(s) cooked celery
1 cup(s) cooked carrots
2 cup(s) cooked ham
12 oz cooked split peas
1/2 cup(s) onion(s)
1 tsp McCormick Whole bay leaves
6 cup(s) hot water
2 clove(s) garlic clove(s)
InstructionsLayer ingredients in slow cooker in the order listed. Except Ham goes after spit peas Pour in water. Do not stir! Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve!
Monday, December 29, 2008
Easy Crock Pot Salsa Chicken
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Ingredients
2 breast(s) uncooked boneless, skinless chicken breast
2 cup(s) salsa
1/2 cup(s) Kraft Shredded 2% milk reduced fat sharp cheddar cheese with added calcium
2 serving(s) Organic Brown Rice (Trader Joe's)
InstructionsCombine Salsa and Chicken in Crock Pot and Bake on Low for 8-10 hours. Put Cheese on top of Chicken in last 5 minutes. Serve over brown rice.
Chinese slaw salad!!!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
1/3 cup oil
2 tsp vinegar
1/4 cup sugar
3 green onions chopped
black pepper to taste
packet from chicken flavored ramean noodles
bag of prepackaged slaw
small pack almonds
sunflower seeds (I use a lot cause I like them)
Mix all together well
At very last minute mix in very well crunched ramean noodles
YUMO!
I double this recipes cause it goes FAST!
JulyBride-my mom makes that casserole, too, and it's yummy!
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Spinach-Artichoke-Ravioli-Lasagna:
Ingredients
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.
Jarlsburg Swiss Cheese Dip
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
Equal amounts each of:
Jarlsburg Swiss cheese, sweet onion (more or less to taste) and mayonaise.
Preheat oven to 350. Shred cheese. Thinly slice and dice onion and add mayo. Combine all ingredients in bowl and mix well. Place mixture in an oven-proof dish ( 1 to 1.5" deep) and bake in oven for 30-45 min until brown and bubbly. Serve warm with bread or crackers! YUMMY!
The "I Can't Cook" Super-Easy meatball recipe:
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
2 lb bag of frozen (unseasoned, fully-cooked) meatballs
1 jar Prego Pasta sauce (any flavor)
Combine both items in your slow cooker and cook on high for about an hour. I make this all the time and my friends rave about these "balls."
Another easy variation...instead of pasta sauce, use 1 or 2 cans of beer. The meatballs come out super moist and very yummy. It's almost too easy.
Olive and Walnut Spread
1 package cream cheese (softened)
2 T. milk
1/2 c. walnuts (chopped to as fine as you prefer)
1/4 c. pitted olives - finely chopped (Spanish ones with pimiento are fine too)
2 T. milk or heavy cream
Salt to taste
**Stir cc with milk until well blended. Stir in walnuts and olives. Add salt to taste. Granish with walnuts and/or olives. Serve with crackers.
1 package cream cheese (softened)
2 T. milk
1/2 c. walnuts (chopped to as fine as you prefer)
1/4 c. pitted olives - finely chopped (Spanish ones with pimiento are fine too)
2 T. milk or heavy cream
Salt to taste
**Stir cc with milk until well blended. Stir in walnuts and olives. Add salt to taste. Granish with walnuts and/or olives. Serve with crackers.
Taco Dip
8oz Cream Cheese
8oz Sour Cream
Taco Seasoning
Red and Green Bell Peppers (chopped into small cubes)
Iceberg Lettuce (shredded)
Taco CheeseBag (or 2!) of Scoops
1. Cream together cream cheese and sour cream.2. Spread across 9x12 casserole dish (my friend as used pizza pans too)3. Sprinkle on taco seasoning (as much or little as you like)4. Sprinkle on chopped peppers then lettuce.5. Cover with Taco cheese and enjoy yummmmmm
8oz Cream Cheese
8oz Sour Cream
Taco Seasoning
Red and Green Bell Peppers (chopped into small cubes)
Iceberg Lettuce (shredded)
Taco CheeseBag (or 2!) of Scoops
1. Cream together cream cheese and sour cream.2. Spread across 9x12 casserole dish (my friend as used pizza pans too)3. Sprinkle on taco seasoning (as much or little as you like)4. Sprinkle on chopped peppers then lettuce.5. Cover with Taco cheese and enjoy yummmmmm
Pinwheels
Ingredients: Flour tortillas
1-2 blocks of cream cheeseblack,
chopped olives-
medium cangreen chiles, chopped- medium can
1) Spread Cream cheese over tortillas2) Sprinkle olives and green chili's over the top3) Roll the tortilla in a long roll4) Cut in 1" sections5) Serve with salsa or guacamole***Great thing about these is you can your own ingredients if you wish. I like to add tomatoes
Ingredients: Flour tortillas
1-2 blocks of cream cheeseblack,
chopped olives-
medium cangreen chiles, chopped- medium can
1) Spread Cream cheese over tortillas2) Sprinkle olives and green chili's over the top3) Roll the tortilla in a long roll4) Cut in 1" sections5) Serve with salsa or guacamole***Great thing about these is you can your own ingredients if you wish. I like to add tomatoes
Broccoli Rice and Cheese Casserole (my mom's recipe)
10oz pkg chopped frozen broccoli thawed
1/2 stick margarine
1 small onion chopped
can mushroom soup
1 c dry rice (minute variety)
8oz Velveeta Cheese
Sautee onion and butter until brown. Put broccoli, soup, and rice in casserole dish. Add onions and butter.and mix. Break up velveeta and evenly disperse around. Mix. Bake at 375 for 1/2 an hour. It is a hit everywhere we bring it!
10oz pkg chopped frozen broccoli thawed
1/2 stick margarine
1 small onion chopped
can mushroom soup
1 c dry rice (minute variety)
8oz Velveeta Cheese
Sautee onion and butter until brown. Put broccoli, soup, and rice in casserole dish. Add onions and butter.and mix. Break up velveeta and evenly disperse around. Mix. Bake at 375 for 1/2 an hour. It is a hit everywhere we bring it!
Subscribe to:
Posts (Atom)