2 packages of lean cut beef cubed steak
1 package of beef stew seasoning mix
onion
garlic
red wine (optional)
beef stock
3 can cream of mushroom soup
carrots
mushrooms
1 large package of egg noodles
Into a crock pot put beef, seasoning mix, onion, chopped garlic, a gurgle of red wine, 2 cans of beef stock and 3 cans of cream of mushroom soup. Turn on crock pot to low and cook for 8 hours.
Take a ladel of the soup mixture from the cooked beef mixture and place in a skillet. Cook the mushrooms and carrots until tender, then add to beef mixture into crock pot.
Cook package of egg noodles according to package directions and serve beef mixture over hot noodles.
I serve with warm bread.
Wednesday, August 19, 2009
Potato Soup
Clean, peal and cup up potatoes and add to a large soup pot. Cover potatoes with water and bring to a boil. Cook potatoes until fork tender. Using a masher (do not drain the water from the potatoes) mash up the potatoes and add milk or cream to mixture. You can add things like shredded carrots, onion, or chives. When you reach the desired consistency (it should resemble creamy soupy mashed potatoes) put into bowl and top with shredded cheese.
Homemade Vegetable Soup
In a large soup pot add the following veggies: carrots, onion, green beans, squash, zucchini, shredded cabbage. Add enough chicken stock to cover the veggies, bring to a boil and simmer till veggie are done but not mushy. Add chopped garlic and seasonings.
You can add cooked chicken or ground beef if you like and also at the end of the cooking time, add noodles (bow tie pasta works great) and cook just until pasta is al dente to keep it from getting mushy.
This makes a hearty meal on a cold day and goes great with fresh baked bread or cornbread.
You can add cooked chicken or ground beef if you like and also at the end of the cooking time, add noodles (bow tie pasta works great) and cook just until pasta is al dente to keep it from getting mushy.
This makes a hearty meal on a cold day and goes great with fresh baked bread or cornbread.
Tuesday, August 18, 2009
Stir fry
You can make a stir fry with different flavors by changing the meat you use. You can use turkey, chicken, pork, or lean strips of beef whatever you prefer.
Stir fry the meat in olive oil until almost cooked through, cut into strips, cubes, or bite sized pieces. Add some chicken stock to the pan and load it up with vegetables. Things I like are mushrooms, baby corn, sliced water chestnuts, brocolli, squash, yellow peppers, onions, and garlic. Cook until everything is done, adding some soy sauce if desired. You can serve the stir fry over rice, couscous, or noodles, whichever you prefer.
This is a quick and easy dish and easily serves 4-6 people.
Stir fry the meat in olive oil until almost cooked through, cut into strips, cubes, or bite sized pieces. Add some chicken stock to the pan and load it up with vegetables. Things I like are mushrooms, baby corn, sliced water chestnuts, brocolli, squash, yellow peppers, onions, and garlic. Cook until everything is done, adding some soy sauce if desired. You can serve the stir fry over rice, couscous, or noodles, whichever you prefer.
This is a quick and easy dish and easily serves 4-6 people.
Monday, August 17, 2009
Angel Food Cake with Pineapple
Take a box of angel food cake and put it in a large mixing bowl. Add one large can (about 28 ounces I guess) of crushed pineapple. Mix together well (its gonna foam up a little...do not be alarmed!) and place in a large rectangular baking dish. Bake at 350 until golden brown and a knife inserted into cake comes out clean.
I got this reciepe at a W.W. meeting and I think (?) each slice is 2 points. Now, do not cut the cake in half and claim it as 2 points!
I got this reciepe at a W.W. meeting and I think (?) each slice is 2 points. Now, do not cut the cake in half and claim it as 2 points!
Shepards Pie
potatoes
salt and pepper
olive oil
chicken breasts
carrots (shredded)
frozen peas - 1 cup
butter
flour
white wine or chicken stock
Dijon mustard
shredded cheese
2 egg yolks
milk
paprika
Heat oven to broil.
Place cut up potatoes in a medium pot and cook until fork tender, salt the water.
Add olive oil to skillet and cook chicken until done. Remove chicken from pan when cooked through and cut into cubes and cover with foil. Using the pan you cooked the chicken in, add a drizzle of olive oil, add carrots and peas. Cook the veggies for about 2 minutes then scoot to one side of the pan, add flour and butter and cook for about 1 minute. Add some white wine or chicken stock about 1 cup or 1/2 cup each and cook for another minute or so to thicken. Add mustard and add the sauce in with the veggies.
Drain potatoes when done and mash with cheese, egg yolks, milk or chicken stock, salt and pepper.
Put chicken in a rectangular glass cooking dish, cover with veggies and sauce and then spred the layer of potatoes over the mixture.
Put in oven under broiler and heat for 3 to 5 minutes.
Sprinkle with paprika if desired.
salt and pepper
olive oil
chicken breasts
carrots (shredded)
frozen peas - 1 cup
butter
flour
white wine or chicken stock
Dijon mustard
shredded cheese
2 egg yolks
milk
paprika
Heat oven to broil.
Place cut up potatoes in a medium pot and cook until fork tender, salt the water.
Add olive oil to skillet and cook chicken until done. Remove chicken from pan when cooked through and cut into cubes and cover with foil. Using the pan you cooked the chicken in, add a drizzle of olive oil, add carrots and peas. Cook the veggies for about 2 minutes then scoot to one side of the pan, add flour and butter and cook for about 1 minute. Add some white wine or chicken stock about 1 cup or 1/2 cup each and cook for another minute or so to thicken. Add mustard and add the sauce in with the veggies.
Drain potatoes when done and mash with cheese, egg yolks, milk or chicken stock, salt and pepper.
Put chicken in a rectangular glass cooking dish, cover with veggies and sauce and then spred the layer of potatoes over the mixture.
Put in oven under broiler and heat for 3 to 5 minutes.
Sprinkle with paprika if desired.
Turkey Tenderloins with roasted potatoes
Roasting pan
Turkey tenderloins
red potatoes
onions
garlic
seasonings: salt, pepper, fennel seeds
chicken stock
Wash and cut up potatoes and place in roasting pan, cut up one whole onion and place with potatoes, add several cloves of chopped up garlic, and add chicken stock to bottom of pan.
Add rack to roasting pan and place over vegetables putting the meat on the rack. Place in oven and cook at 350 degrees for approximatley one hour, checking for doneness. You may have to remove the meat and continue cooking potatoes for a few minutes longer.
Turkey tenderloins
red potatoes
onions
garlic
seasonings: salt, pepper, fennel seeds
chicken stock
Wash and cut up potatoes and place in roasting pan, cut up one whole onion and place with potatoes, add several cloves of chopped up garlic, and add chicken stock to bottom of pan.
Add rack to roasting pan and place over vegetables putting the meat on the rack. Place in oven and cook at 350 degrees for approximatley one hour, checking for doneness. You may have to remove the meat and continue cooking potatoes for a few minutes longer.
Quick Chicken with Asparagas
Ingrediants: wooden skewers, chicken (boneless, skinless tenderloins), terriaki sauce, soy sauce, asparagas
Soak the wooden skewers for 30 minutes
While soaking, coat the chicken in terriaki sauce
Thread the chicken through the skewers and place in a large pan with sides
Wash and trim the asparagas and place in the pan under the chicken and brush the asparagas with soy sauce.
Bake at 350 for approximately 20 depending on thickness of chicken
Soak the wooden skewers for 30 minutes
While soaking, coat the chicken in terriaki sauce
Thread the chicken through the skewers and place in a large pan with sides
Wash and trim the asparagas and place in the pan under the chicken and brush the asparagas with soy sauce.
Bake at 350 for approximately 20 depending on thickness of chicken
Tilapia with a brown butter sauce
Ingredients: tilapia fillets, salt, pepper, flour, olive oil, butter, basalmic vinegar
Season fish with salt and pepper and coat in flour lightly. Cook in olive oil over medium heat till cooked through and browned.
To make brown butter sauce: heat 2 tablespoons of olive oil in a skillet, add 3 tablespoons of butter to skillet, and brown for 2 to 3 minutes, stir in 1/4 cup of basalmic vinegar and simmer for a couple of minutes (1 to 2) till sauce is reduced by half. Pour the brown butter sauce over the fish.
Season fish with salt and pepper and coat in flour lightly. Cook in olive oil over medium heat till cooked through and browned.
To make brown butter sauce: heat 2 tablespoons of olive oil in a skillet, add 3 tablespoons of butter to skillet, and brown for 2 to 3 minutes, stir in 1/4 cup of basalmic vinegar and simmer for a couple of minutes (1 to 2) till sauce is reduced by half. Pour the brown butter sauce over the fish.
Bow-tie pasta with a creamy sauce
Farfalle Pasta (bow-tie pasta)
Approximately 5 slices of bacon (I use turkey bacon)
28 ounce can of tomatoes
1 box of frozen peas (about 1 cup)
1/4 cup mascarpone cheese
1 cup up onion
12 white mushrooms, cleaned and cut up
chopped fresh basil
Bring a large pot of water to boil and cook the pasta according to the package directions. Salt the water and cook till al dente.
Add some olive oil in a skillet and cut up the bacon and cook in a large skillet over medium heat. When the bacon is crisp, add onions and mushrooms and some salt and pepper to taste. Cook unil tender then add canned tomatoes, simmer on low heat for about 15 minutes. Stir in the peas and mascarpone cheese. Drain pasta and toss with the sauce. Top with fresh basil if desired.
Approximately 5 slices of bacon (I use turkey bacon)
28 ounce can of tomatoes
1 box of frozen peas (about 1 cup)
1/4 cup mascarpone cheese
1 cup up onion
12 white mushrooms, cleaned and cut up
chopped fresh basil
Bring a large pot of water to boil and cook the pasta according to the package directions. Salt the water and cook till al dente.
Add some olive oil in a skillet and cut up the bacon and cook in a large skillet over medium heat. When the bacon is crisp, add onions and mushrooms and some salt and pepper to taste. Cook unil tender then add canned tomatoes, simmer on low heat for about 15 minutes. Stir in the peas and mascarpone cheese. Drain pasta and toss with the sauce. Top with fresh basil if desired.
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