1 bottle Balsamic vinaigrette
1 bottle Kikkoman Baste and Glaze
1/2 cup brown sugar
3T Montreal steak seasoning
Mix, coat, marinade for 5 hours.
Take out of fridge 45 minutes before cooking.
Helen
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Jen's Roast Marinade
Brown roast.
In separate bowl mix:
1 T rice vinegar
2-3 T beef base (if using on pork I use chicken base)
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 T soy sauce
After browning roast put a little marinade under and on top of roast.
cover and cook at 220-250 for about 5 hours.
Helen
In separate bowl mix:
1 T rice vinegar
2-3 T beef base (if using on pork I use chicken base)
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 T soy sauce
After browning roast put a little marinade under and on top of roast.
cover and cook at 220-250 for about 5 hours.
Helen
Honey-Lime Salmon
1 tsp grated lime zest
1/4 c fresh lime juice
1 Tbs canola oil
1 garlic clove, minced
2 tsp honey
3/4 tsp salt
1/2 tsp freshly ground pepper
4 (4 oz) salmon fillets
Combine the lime zest, lime juice, oil, garlic, honey , salt and ground pepper in a small bowl. Put 3 Tbs of the lime mixture in a large zip-close plastic bag; add the salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 minutes.
Spray the broiler rack w/ nonstick spray; preheat the broiler. Transfer the salmon from the marinade (discard the marinade) to the broiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.
Kami
1/4 c fresh lime juice
1 Tbs canola oil
1 garlic clove, minced
2 tsp honey
3/4 tsp salt
1/2 tsp freshly ground pepper
4 (4 oz) salmon fillets
Combine the lime zest, lime juice, oil, garlic, honey , salt and ground pepper in a small bowl. Put 3 Tbs of the lime mixture in a large zip-close plastic bag; add the salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 minutes.
Spray the broiler rack w/ nonstick spray; preheat the broiler. Transfer the salmon from the marinade (discard the marinade) to the broiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.
Kami
Sam & Dave's Macroni & Cheese
1 pound rigatoni noodles
1 quart heavy cream
8 oz shredded Cheddar cheese
8 oz shredded Monterey Jack cheese
4 oz grated Parmesan cheese
Salt
Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do not rinse pasta w/ cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of Cheddar and Mont Jack, as well as heavy cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be kind of soupy).
If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining Cheddar and Mont Jack on top and sprinkle w/ the rest of the Parmesan cheese.
Now chill the whole dish. When you want to eat, preheat oven to 350, place mac-n-cheese uncovered on top rack for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. ENJOY! (This is AMAZING!!!!)
Kami
1 quart heavy cream
8 oz shredded Cheddar cheese
8 oz shredded Monterey Jack cheese
4 oz grated Parmesan cheese
Salt
Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do not rinse pasta w/ cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of Cheddar and Mont Jack, as well as heavy cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be kind of soupy).
If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining Cheddar and Mont Jack on top and sprinkle w/ the rest of the Parmesan cheese.
Now chill the whole dish. When you want to eat, preheat oven to 350, place mac-n-cheese uncovered on top rack for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. ENJOY! (This is AMAZING!!!!)
Kami
Barbecue Brisket
2 Tbs liquid smoke
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
Green Chicken Curry
2 Tbs vegetable oil
1 onion, chopped
1 Tbs green curry paste or to taste
1 lb boneless, skinless chicken, cut into thin strips
5 oz fresh green beans, trimmed
1 3/4 cup (14 oz) coconut milk
4 kaffir lime leaves (I have never been able to find these!)
1 Tbs fish sauce
1 tsp grated lime zest (rind)
1 Tbs lime juice
1 Tbs brown sugar
2 Tbs chopped cilantro
steamed white rice, for serving
In a wok ( I use a large skillet) over medium heat, warm vegetable oil. Add onion and curry paste and stir-fry until onion softens, 1-2 min. Add chicken and stir-fry until lightly golden, 3-5 min. Add beans, coconut milk and lime leavdes and bring to a boil. Reduce heat to low and simmer, uncovereed, until beans are tender-crisp, 3-4 min. Add fish sauce, lime zest and juice, sugar and cilantro. Cook for one minute. Serve hot, with steamed white rice.
Kami
1 onion, chopped
1 Tbs green curry paste or to taste
1 lb boneless, skinless chicken, cut into thin strips
5 oz fresh green beans, trimmed
1 3/4 cup (14 oz) coconut milk
4 kaffir lime leaves (I have never been able to find these!)
1 Tbs fish sauce
1 tsp grated lime zest (rind)
1 Tbs lime juice
1 Tbs brown sugar
2 Tbs chopped cilantro
steamed white rice, for serving
In a wok ( I use a large skillet) over medium heat, warm vegetable oil. Add onion and curry paste and stir-fry until onion softens, 1-2 min. Add chicken and stir-fry until lightly golden, 3-5 min. Add beans, coconut milk and lime leavdes and bring to a boil. Reduce heat to low and simmer, uncovereed, until beans are tender-crisp, 3-4 min. Add fish sauce, lime zest and juice, sugar and cilantro. Cook for one minute. Serve hot, with steamed white rice.
Kami
Penne Pasta with Bacon & Cream
Yield: 6 main dish servings
15 bacon slices
1 (8 oz) pkg sliced fresh mushrooms
2 garlic cloves, minced
16 oz penne pasta, cooked al dente
1 cup fresh grated parmesan
2 cups heavy cream
1/2 tsp pepper
4 green onions, sliced
Cook bacon in large skillet over medium heat till crisp; remove bacon reserving 2 Tbsp drippings in skillet. Coarsly crumble bacon and set aside. Saute sliced mushrooms and garlic in reserved drippings 3-5 min or until tender. Stir in pasta and next 3 ingredients; simmer over med-low heat, stirring often, until sauce is thickened. Stir in bacon and green onions. Serve hot.
Kami
15 bacon slices
1 (8 oz) pkg sliced fresh mushrooms
2 garlic cloves, minced
16 oz penne pasta, cooked al dente
1 cup fresh grated parmesan
2 cups heavy cream
1/2 tsp pepper
4 green onions, sliced
Cook bacon in large skillet over medium heat till crisp; remove bacon reserving 2 Tbsp drippings in skillet. Coarsly crumble bacon and set aside. Saute sliced mushrooms and garlic in reserved drippings 3-5 min or until tender. Stir in pasta and next 3 ingredients; simmer over med-low heat, stirring often, until sauce is thickened. Stir in bacon and green onions. Serve hot.
Kami
Pork Roast With Plum Sauce
Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard
Rub on a three pound pork loin, trimmed and tied (mine aren't usually tied). Chop first three ingredients together, mix with mustard. Let sit for half an hour. Roast for one hour at 425. (Internal temp is 138).
Plum sauce:
1 cup plum preserves, 3 Tbsp. apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.
Helen
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard
Rub on a three pound pork loin, trimmed and tied (mine aren't usually tied). Chop first three ingredients together, mix with mustard. Let sit for half an hour. Roast for one hour at 425. (Internal temp is 138).
Plum sauce:
1 cup plum preserves, 3 Tbsp. apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.
Helen
P F Chang Taco
Take a lettuce leaf and pile on home cooked pinto beans, ground beef, cheese and salsa. Voila, courtesy of Pedro F. Chang.
Sara
Sara
Sweet and Sour Sauce
¾ cup sugar
½ cup vinegar
1/3 cup broth
4 TBS catsup
1 TBS soy sauce
1 tsp Accent, optional
Dash of Salt
Heat sauce until sugar melts. Dip chicken, pork, or seafood in sauce and serve with rice. (This is yummy with chicken strips cooked on the grill.) Or pour sauce over meat and bake at 325 degrees for 1 hour, turning occasionally. Serve with rice.
Ruth
½ cup vinegar
1/3 cup broth
4 TBS catsup
1 TBS soy sauce
1 tsp Accent, optional
Dash of Salt
Heat sauce until sugar melts. Dip chicken, pork, or seafood in sauce and serve with rice. (This is yummy with chicken strips cooked on the grill.) Or pour sauce over meat and bake at 325 degrees for 1 hour, turning occasionally. Serve with rice.
Ruth
Flank Steak
Flank steak is available at Costco
1/4 c Soy Sauce
3 Tbsp Honey
2 tsp Vinegar
1 1/2 tsp Garlic Powder
11/2 tsp Ginger
3/4 C Oil
1 finely chopped onion
Sprinkle steak with tenderizer, poke with fork on both sides.
Marinate for 6 hours.
Barbecue on high for 7 minutes on each side.
Cut off thin slices and serve.
Liz
1/4 c Soy Sauce
3 Tbsp Honey
2 tsp Vinegar
1 1/2 tsp Garlic Powder
11/2 tsp Ginger
3/4 C Oil
1 finely chopped onion
Sprinkle steak with tenderizer, poke with fork on both sides.
Marinate for 6 hours.
Barbecue on high for 7 minutes on each side.
Cut off thin slices and serve.
Liz
Salt Roast
A large oven roast
1/2 c salt
Preheat oven to 325 degrees.
1. Place roast fat side up on the top of a broiling pan (the part of the pan with the drainage holes).
2. Place this part of the pan in the sink and coat the roast with salt. You can spray water on the roast to make more salt stick to the roast. Be sure there is a generous cap of salt on the roast.
3. Run water around the sides of the roasting pan until there is no more salt on the pan, this is important so that the drippings are not too salty to make into gravy.
4. Carefully place the top part of the broiling pan back on the bottom part trying not to knock any salt into the pan.
5. Place the pan with the roast on it into a 325 degree oven.
6. Cook for 3 hours depending on size, check roasting guidelines to be sure.
Grandpa Burton
1/2 c salt
Preheat oven to 325 degrees.
1. Place roast fat side up on the top of a broiling pan (the part of the pan with the drainage holes).
2. Place this part of the pan in the sink and coat the roast with salt. You can spray water on the roast to make more salt stick to the roast. Be sure there is a generous cap of salt on the roast.
3. Run water around the sides of the roasting pan until there is no more salt on the pan, this is important so that the drippings are not too salty to make into gravy.
4. Carefully place the top part of the broiling pan back on the bottom part trying not to knock any salt into the pan.
5. Place the pan with the roast on it into a 325 degree oven.
6. Cook for 3 hours depending on size, check roasting guidelines to be sure.
Grandpa Burton
Toasted Turkey and Brie Sandwiches
Yield: 4 servings
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly sliced red onion
5 ounces Brie, sliced
1/4 teaspoon salt
¼ teaspoon ground black pepper
½ cup trimmed arugula
Preheat broiler.
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves, top each with ½ cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Mary
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly sliced red onion
5 ounces Brie, sliced
1/4 teaspoon salt
¼ teaspoon ground black pepper
½ cup trimmed arugula
Preheat broiler.
Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves, top each with ½ cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Mary
Swedish Meatballs
Yield: 4 servings
Total time: 37 minutes
2 (1-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
¾ teaspoon salt, divided
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 large egg white
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
2 tablespoons chopped fresh parsley
1.Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2.Place chicken in food processor, and pulse until ground. Add chicken, ½ teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1½-inch) meatballs.
3.Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining ¼ teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.
Mary
Total time: 37 minutes
2 (1-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
¾ teaspoon salt, divided
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 large egg white
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
1 (8-ounce) carton fat-free sour cream
2 tablespoons chopped fresh parsley
1.Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.
2.Place chicken in food processor, and pulse until ground. Add chicken, ½ teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1½-inch) meatballs.
3.Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining ¼ teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick. Sprinkle with parsley.
Mary
Straw and Hay Alfredo with Roasted Asparagus
Yield: 8 servings
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
Cooking spray
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper.
1.Preheat oven to 425 degrees.
2.Combine first four ingredients in a blender; process until smooth.
3.Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once.
5.Cook both pastas according to package directions, omitting salt and fat; drain well.
6.Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.
Mary
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
Cooking spray
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper.
1.Preheat oven to 425 degrees.
2.Combine first four ingredients in a blender; process until smooth.
3.Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once.
5.Cook both pastas according to package directions, omitting salt and fat; drain well.
6.Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.
Mary
Slow Cooker Southwestern Pork Burritos
12 servings
Prep: 15 min Cook: 10 hr
2½-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
¼ teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings ( such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
1.Place pork in 3½- to 4-quart slow cooker.
2.Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3.Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
4.Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Stir pork into sauce in slow cooker. To serve, spoon filling onto tortillas; roll up and serve with toppings.
Mary
Prep: 15 min Cook: 10 hr
2½-pound well-trimmed pork boneless shoulder roast
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, finely chopped
1 tablespoon chili powder
¼ teaspoon salt
12 flour tortillas (8 to 10 inches in diameter)
Assorted toppings ( such as shredded Cheddar cheese, sour cream, chopped fresh cilantro, shredded lettuce, diced tomatoes), if desired
1.Place pork in 3½- to 4-quart slow cooker.
2.Place tomatoes, tomato paste, honey, garlic, chili powder and salt in blender. Cover and blend on medium-high speed 10 seconds, stopping blender frequently to scrape sides. Pour over pork.
3.Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.
4.Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Stir pork into sauce in slow cooker. To serve, spoon filling onto tortillas; roll up and serve with toppings.
Mary
Slow Cooker Pizza Pork Chops
6 servings
Prep: 10 min Cook: 6 hr
6 pork loin chops, 1 inch thick (about 2¼ pounds)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (½ cup)
2 cups spaghetti sauce
4 cups cooked orzo pasta
1 cup shredded mozzarella cheese (4 ounces)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.
2.Place pork in 3½- to 6-quart slow cooker. Sprinkle onion over pork. Add spaghetti sauce.
3.Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
Mary
Prep: 10 min Cook: 6 hr
6 pork loin chops, 1 inch thick (about 2¼ pounds)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (½ cup)
2 cups spaghetti sauce
4 cups cooked orzo pasta
1 cup shredded mozzarella cheese (4 ounces)
1.Remove excess fat from pork. Sprinkle pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.
2.Place pork in 3½- to 6-quart slow cooker. Sprinkle onion over pork. Add spaghetti sauce.
3.Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.
4.Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.
Mary
Slow Cooker Mexican Beef Stew
6 servings
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Slow Cooker Chunky Chicken Chili
6 servings
Prep: 5 min Cook: 9 hr + 15 min
2 pounds boneless, skinless chicken thighs
2 cans (14½ ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1¼ ounces) mild chili seasoning mix
2 cans (15½ ounces each) black beans, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3½- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Mary
Prep: 5 min Cook: 9 hr + 15 min
2 pounds boneless, skinless chicken thighs
2 cans (14½ ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1¼ ounces) mild chili seasoning mix
2 cans (15½ ounces each) black beans, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3½- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Mary
Slow Cooker Cheesy Italian Tortellini
4 to 6 servings
Prep: 15 min Cook: 8 hr + 15 min
½ pound ground beef
½ pound bulk Italian sausage
1 container (15 ounces) refrigerated marinara sauce
1cup sliced fresh mushrooms
1 can (14½ ounces) diced tomatoes with Italian herbs, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
1.Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown; drain.
2.Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
3.Cover and cook on low heat setting 7 to 8 hours.
4.Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.
Mary
Prep: 15 min Cook: 8 hr + 15 min
½ pound ground beef
½ pound bulk Italian sausage
1 container (15 ounces) refrigerated marinara sauce
1cup sliced fresh mushrooms
1 can (14½ ounces) diced tomatoes with Italian herbs, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
1.Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown; drain.
2.Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.
3.Cover and cook on low heat setting 7 to 8 hours.
4.Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.
Mary
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