1/2 cup sugar
1/2 cup vinegar
5-6 T. catsup
1/2 cup water
2 T. corn starch
Mix corn starch and water. Set aside. Heat rest of ingredients to boiling. Blend in water and corn starch. Cook till clear.
Friday, December 3, 2010
Slow Cooked Baked Potato Soup
32 oz. chicken broth
1 C. water
30 oz bag frozen cubed hash browns
Mix first 4 ingredients in a large zipper bag. Zip to seal.
Store in refrigerator until ready to cook.
To cook. Place bag ingredients in slow cooker and cook on low for 6-8 hours. Turn slow cooker to High, add milk/flour and mix well. Cover and cook additional 30 minutes or until soup thickens.
Serve with shredded cheese, real bacon bits and green onions.
Slow Cooker Chicken Lasagna
2 C. cooked cubed chicken
1 can cream mushroom soup
1 can cream onion soup
8 oz sour cream
1 C. milk
salt & pepper
Add all ingredients to large zipper bag. Zip to seal. Squish around to mix.
Additional ingredients needed when ready to cook:
9 dry lasagna noodles
2 C. shredded Colby jack cheese
1 C. shredded Parmesan cheese
Layer 1/3 chicken mixture in bottom of slow cooker.
Cover with 3 noodles, breaking to fit.
Sprinkle with 1/2 Colby/jack cheese.
Repeat layers ending with chicken mixture.
Sprinkle with Parmesan cheese.
Cook on low for 4 hours. Serve with a green salad.
I do not have a picture of the cooked dish we were all starving and forgot to snap a picture. :)
This is a great one to have this weekend. What a great meal to come home to after a busy day of shopping!
Shrimp Tart
1 lb small cooked shelled shrimp
2 t Cajun seasoning
2 C. shredded Monterrey Jack cheese
2 eggs
2 T butter, melted
2 refrigerated Pie crusts
Mix first 4 ingredients in large container with lid.
Lay pie crusts on baking sheet lined with foil.
Pour shrimp mixture into crust leaving 1 inch of crust to fold over.
Bake in 375 degree oven for 30-35 minutes or until golden brown.
Let sit for 5 minutes before cutting.
We had ours with grilled asparagus.
I tossed the asparagus with olive oil, salt & pepper and grilled on George.
This would be great for brunch!
"These look professional"
The enchiladas
2 C. cooked cubed or shredded chicken
2 C. Monterrey jack cheese
10 flour tortillas
Add chicken and cheese to tortillas and roll up. I lined my pan with foil. I am so glad I did. I did not have to spend the evening scraping melted cheese.
Sauce
7.75 oz can green salsa
1 1/2 C. sour cream
2 T cream cheese
handful of cilantro
Pour first 3 ingredients into a blender and blend well. Add cilantro and pulse for a course chop. Pour into a zipper bag if making this recipe ahead.
To cook
Cut corner off zipper bag and pipe sauce over enchiladas. Reserve extra sauce for serving at the table.
Bake covered in a 350 degree oven for 35-40 minutes or until hot and bubbly.
I am not sure "professional" is the right word but they sure were good! I have 1 left over for lunch today. :)
Easy Spinach Quiche
Get out your blender for this one...
1/2 C. frozen chopped onion
6 eggs
1 C. milk
1/2 C. biscuit/pancake mix
salt & pepper
1 C. frozen chopped spinach, squeezed dry (add more if you like)
1 package real bacon bits
1 C. shredded Swiss cheese
2 frozen pie crusts (regular not deep dish)
Blend first 4 ingredients in blender until well blended and add salt & pepper to taste. I used a hand blender like this one. Remember my blender exploded last week on the milk shakes :/ It worked great.
Add spinach and pulse to mix. Place blender pitcher in refrigerator until ready to use. Use within 2 days.
Pour equal amounts (eye ball it) of bacon bits and cheese into pie crusts. I would normally have alot more bacon bits but I forgot them at the store and I had a small package leftover from another recipe. Cover with plastic wrap and store in refrigerator.
To bake
Place crusts on large cookie sheet to make transporting easier.
Pour egg mixture equally into pie crusts over bacon and cheese. Yes, that is cheddar cheese you see there. I forgot the Swiss cheese too.
Most of these recipes are easily adaptable to what you have on hand. Just think of the possibilities. Bacon/cheddar, ham/cheese, broccoli/feta, mushroom/bacon/blue cheese.....
Serve with fresh fruit of choice.
I think I will make 4 or 5 batches of this. Quiche freezes so well raw or cooked. Making these ahead can really make weekend breakfast a breeze!!
Two of my kids said... ewwww is that spinach?.....They each ate 2 big pieces and loved it!
For a leaner version, cook without a crust in a pie plate sprayed with non stick spray.
Chicken Satay
Chicken Satay with Coconut Couscous & Peas
1 C. coconut milk
½ C. water
¼ t salt
Pour first 3 ingredients into a saucepan to a boil. Add 1 C. couscous. Cover, remove from heat. Let stand 5 minutes.
1 C. coconut milk (or what is left in the can)
¼ C. brown sugar
1 T soy sauce
1 t cumin
2 t minced garlic
2 lbs. chicken tendersMix next 5 ingredients in small bowl. Pour ½ mixture into large zipper bag.
Place chicken tenders in bag with sauce. Zip. Squish around to coat chicken.
Add ½ C. creamy peanut butter to small bowl with marinade. Mix well. This will be the dipping sauce.
Fluff couscous with fork. Add green onions. Store in medium storage container.
To cook chicken: grill on indoor grill for 5 minutes each side. This would be great with sugar snap peas.
Slow cooked Asian Beef & Broccoli
Make ahead slow cooked Asian Beef & Broccoli
3 lbs eye of round steak (or whatever is on sale)
6 T low sodium soy sauce
1/2 C. hoison sauce
6 T ketchup
6 T honey or molasses
2 t Chinese 5 spice powder
4 whole garlic cloves
1 lb fresh broccoli
Mix first 7 ingredients in large zipper bag. Zip bag and squish around with hands to mix well.
Chop broccoli and store in zipper bag.
To cook: Place beef and sauce in slow cooker and cook on low 6-7hours. Add broccoli the last 30 minutes of cook time.
Cook 2 bags of Steamers brown rice to serve with beef & broccoli.
You might want to double this one. Everyone is cleaning their plates!
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