New Comment Tags

So I think we would all like a little feedback on some of the recipes so I put a little new thing at the bottom of the comments of each post...you can rate the recipes this way if you get a chance to try them :)

Golden Potato Soup

This is the soup we are having for dinner tonight and it tastes great! I will make some changes to it (no velveeta or maybe half velveeta and half cheese). Anyway, give it a try - it cooks up fast and the only real time is the prep time for the veggies.

INGREDIENTS:
6 C cubed potatoes
2 C water
1 C sliced celery
1 C sliced Carrots
1/2 C chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp black pepper
1/4 C all-purpose flour
2 C milk divided
1 16 oz. package Velveeta Cubed
1 C cubed fully cooked ham
1/3 real bacon bits

1) In a Dutch oven, combine all the ingredients up to the pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
2) In a small bowl, combine the flour and 1/4 C milk until smooth; add to soup. Add the cheese and the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

Tuna Chowder

I know it sounds terrible but it is really yummy! my kids love it and it is out of the Basic Food Storage Cookbook.

Makes 1.5 quarts

INGREDIENTS:
3/4 C onions, chopped
3 Tbsp. butter
2.5 C water
1.5 Tbsp. flour
2 (7 oz) cans of tuna, drained and flaked
3/4 C celery sliced
3 C raw potatoes, diced
1.5 tsp salt
2 C milk

Brown onion and celery in butter for about 5 minutes or until tender. Add potatoes, water and salt. Heat to boiling and cook over medium heat about 15 minutes. Mix together flour and milk, then stir into potato mixture and cook until thick, stirring constantly. Add tuna fish and serve at once.

Savory Bean and Spinach Soup

Okay, I know some of you are thinking, "What is she doing over there in her kitchen?" but I am seriously trying to cook twice a week with my crockpot when things get crazy for me and I have been trying some new recipes that sound not only yummy, but healthy. This recipe was GREAT! My kids had lunchables because we made a deal earlier this year about Tuesday nights and gymnastics. But I had some with a small baguette and it was really very filling and delicious.

INGREDIENTS:
3 14 oz cans of vegetable broth
1 15 oz can tomato puree
1 15 oz can small white beans or great northern beans, drained and rinsed
1/2 C uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

1. In a crockpot, combine everything but the spinach and Parmesan.
2. Cover and cook on low - 5 to 7 hours, or on high for 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Chicken Lettuce Cups

So I love, love, LOVE, chicken lettuce wraps! and so does my family. The kids think they are the best food ever made (next to spaghetti) and I love this recipe from Martin Yan. You can serve it as an appetizer or as a main meal like we do!

INGREDIENTS:
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry

SAUCE
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil

1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups

1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro

Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)

New recipe sites!

So I just added a new link to another great recipe site I found off of the crockpoting recipe site and this new site also has many other recipes sites linked to it so go check it out at Eat at Home

Beef Barley Soup

My kids all scarfed down this soup and I loved watching it happen! Who knew kids would eat barley? There was barely enough left to make another meal for one person the next day :)

INGREDIENTS:
1.5 lbs. beef stew meat
1 Tbs canola oil
1 can diced tomatoes (14 oz)
1 C chopped onion
1 C diced celery
1 C sliced fresh carrots
1/2 C chopped green pepper
4 C beef broth
2 C water
1 C spaghetti sauce
2/3 C medium pearl barley
1 Tbs. dried parsley flakes
2 tsp. salt
1- 1.5 tsp. dried basil
3/4 tsp. pepper

I skipped this first step as the meat is in the crockpot so long it melts in your mouth.

1. In a large skillet, brown meat in oil over medium heat; drain.
2. In a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings.

Beef Vegetable Soup

This was totally yummy and my Maddie had thirds!

INGREDIENTS:
1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas

1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.

Gingered Beef and Vegetables

This was a great recipe! My kids all ate plenty and loved the veggies :)
It makes great leftovers too.

INGREDIENTS:
1 1/2 lbs boneless beef round steak, cut into 1-inch cubes
4 medium carrots, sliced
1/2 C sliced scallions
2 garlic cloves
1 1/2 C water
2 Tbs soy sauce
2 tsp grated fresh ginger
1 1/2 tsp instant beef bouillon
1/4 tsp crushed red pepper
3 Tbs cornstarch
3 Tbs cold water
1/2 C chopped red bell pepper
2 C sugar snap peas
Cooked rice

1) In a slow cooker, combine beef, carrots, scallions and garlic. In a medium bowl, combine the water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2) Cover; cook on low-heat setting 9 to 10 hours or high for 4.5 to 5 hours.
3) In a small bowl combine cornstarch and 3 Tbs cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more (on high heat setting) until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Chicken and Red Potatoes

I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!

YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper

I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...

1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.

I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.