4 cans condensed cream of potato soup
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into 1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.
Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.
Wednesday, December 30, 2009
Wednesday, December 9, 2009
Taco Pizza
Thaw pizza dough and roll out to shape. Bake 10 min. on 350. Layer refried beans, salsa, taco meat, and cheese. Return to oven for 10 min or until cheese is melted. Cut and serve. Top with lettuce, salsa, and sour cream if desired.
Pot Roast with Gravy
3-4 lb. pot roast
1 can cream of chicken soup - I use 98% fat free one to keep calories down.
1 can of water measured from soup can above.
half a package of dry onion soup mix
1/2 tsp. onion powder or 1/2 an onion chopped.(I use powder)
salt and pepper to taste.
Thaw roast
Salt and pepper roast on all sides. Sear roast in pan and brown all sides.
Put in crock pot.
Wisk all other ingredients together, pour over roast.
Cook on low all day 10-12 hours or on high 6-7 hours. If you have cooked it long enough it will shred apart with a fork. If it does not shred, cook it longer until it does.
To cook in the oven, cook on 350 degrees for 2-4 hours...until it will shred with a fork.
If you don't want it shredded, but you want to slice it, cook it less.
When cooked, take out roast, shred with fork. You can put the roast back into the gravy, or save the gravy to put on mashed potatoes.
1 can cream of chicken soup - I use 98% fat free one to keep calories down.
1 can of water measured from soup can above.
half a package of dry onion soup mix
1/2 tsp. onion powder or 1/2 an onion chopped.(I use powder)
salt and pepper to taste.
Thaw roast
Salt and pepper roast on all sides. Sear roast in pan and brown all sides.
Put in crock pot.
Wisk all other ingredients together, pour over roast.
Cook on low all day 10-12 hours or on high 6-7 hours. If you have cooked it long enough it will shred apart with a fork. If it does not shred, cook it longer until it does.
To cook in the oven, cook on 350 degrees for 2-4 hours...until it will shred with a fork.
If you don't want it shredded, but you want to slice it, cook it less.
When cooked, take out roast, shred with fork. You can put the roast back into the gravy, or save the gravy to put on mashed potatoes.
Shrimp Fettucine Alfredo
• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.
Meatball Subs
20 Frozen meatballs
1 28 oz can Marinara sauce
1 pkg sub sandwich rolls
1 cup mozzarella cheese
Warm meatballs in marina sauce. Layer meatballs in sauce on sub rolls. Top with mozzarella cheese. May toast with cheese until melted in oven on broil. Serve with salad.
1 28 oz can Marinara sauce
1 pkg sub sandwich rolls
1 cup mozzarella cheese
Warm meatballs in marina sauce. Layer meatballs in sauce on sub rolls. Top with mozzarella cheese. May toast with cheese until melted in oven on broil. Serve with salad.
Sweet and Sour Chicken - Crockpot
4 boneless, skinless chicken breasts, cubed or whole
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and sugar. Pour over chicken. Freeze in bag. Bake in crock pot on low 6 hours or in oven at 350 for about 45 minutes. Serve with rice.
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and sugar. Pour over chicken. Freeze in bag. Bake in crock pot on low 6 hours or in oven at 350 for about 45 minutes. Serve with rice.
Crockpot Steak with Luscious Gravy - OAMC
1 ½ lbs Round Steak or Sirloin
Generous sprinkle of Montreal Steak Seasoning (I get it from Costco in a big bottle in the spice section)
1-2 Tbsp oil
1 1/2 Tbsp DRY ranch dressing from a packet (also at Costco in a big bottle)
1 Tbsp DRY Italian salad dressing from a packet
1 tsp italian seasoning
1 onion, sliced into rings
2/3 cup white flour
1 3/4 cup water
Sprinkle steaks with Montreal Steak seasoning. Brown in oil. Place cooled steaks in a Ziploc freezer bag. Add the onions, and sprinkle with ranch & Italian seasonings. Freeze.
To cook from frozen: Defrost steaks in the refrigerator overnight. Dump steaks, onions, and seasonings into crock pot. Sprinkle all with flour, and pour water over all. Give it a quick stir, but don't worry too much about dissolving all of the flour in - the lumps will cook out during the cooking process. Cook on low 6-8 hrs or high 5-6 hrs. Add more water if needed to thin gravy. Also great with baby carrots cooked in the crockpot. Serve steaks with the gravy over mashed potatoes or rice.
Generous sprinkle of Montreal Steak Seasoning (I get it from Costco in a big bottle in the spice section)
1-2 Tbsp oil
1 1/2 Tbsp DRY ranch dressing from a packet (also at Costco in a big bottle)
1 Tbsp DRY Italian salad dressing from a packet
1 tsp italian seasoning
1 onion, sliced into rings
2/3 cup white flour
1 3/4 cup water
Sprinkle steaks with Montreal Steak seasoning. Brown in oil. Place cooled steaks in a Ziploc freezer bag. Add the onions, and sprinkle with ranch & Italian seasonings. Freeze.
To cook from frozen: Defrost steaks in the refrigerator overnight. Dump steaks, onions, and seasonings into crock pot. Sprinkle all with flour, and pour water over all. Give it a quick stir, but don't worry too much about dissolving all of the flour in - the lumps will cook out during the cooking process. Cook on low 6-8 hrs or high 5-6 hrs. Add more water if needed to thin gravy. Also great with baby carrots cooked in the crockpot. Serve steaks with the gravy over mashed potatoes or rice.
Pedro's Special
1 lb. ground beef, browned
1 can tomato sauce
1/3 can water
1 can kidney beans, drained
2 T. taco seasoning
Tortilla chips
Cheese
Other taco toppings, as desired
Simmer ground beef, tomato sauce, water, kidney beans, and taco seasoning for 15 minutes. Pour over chips and cover with cheese. Bake at 350 until cheese is melted. Serve with your choice of remaining ingredients.
Defrost meat mixture. Place tortilla chips in an 8x8 pan. Pour meat mixture on top and cover with cheese. Bake at 350 until bubbly and hot. Serve with your choice of desired taco toppings.
1 can tomato sauce
1/3 can water
1 can kidney beans, drained
2 T. taco seasoning
Tortilla chips
Cheese
Other taco toppings, as desired
Simmer ground beef, tomato sauce, water, kidney beans, and taco seasoning for 15 minutes. Pour over chips and cover with cheese. Bake at 350 until cheese is melted. Serve with your choice of remaining ingredients.
Defrost meat mixture. Place tortilla chips in an 8x8 pan. Pour meat mixture on top and cover with cheese. Bake at 350 until bubbly and hot. Serve with your choice of desired taco toppings.
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