Cowboy Spaghetti

1 pound spaghetti
1 tablespoon (extra virgin olive oil)
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion
3 to 4 garlic cloves, chopped
Dash of black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 14- ounce can chopped or crushed fire- roasted tomatoes
1 8- ounce can tomato sauce
8 ounces sharp cheddar cheese
4 scallions, trimmed, chopped

Bring a large pot of water to a boil. Salt the water and add the spaghetti.
Cook the pasta until al dente, with a bite to it. Drain the spaghetti.

Heat a deep skillet over medium- high heat. Add the (Extra virgin olive oil) and bacon.
Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper- towel- lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

Add the hot spaghetti to the meat and sauce and combine Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Makes 4 servings.

This is REALLY GOOD! It takes the boring out of plain ol' spaghetti.

Crockpot Pot Roast

I haven't tried this yet, but my friend swears by it. I figured I'd add it to the crockpot theme.

• 3 lbs. boneless pot roast (bottom round rump roast - unseared)
• 1 Can Cream of Chicken or Cream of Mushroom Soup
• 1 Envelope Lipton's Onion Soup Mix
• 2/3 C White Wine (how could you go wrong?)

1. Place the roast in a large crockpot and spread the can of soup (not diluted) over the top of the roast.
2. Empty the envelope of onion soup over the top and pour the wine around the sides of the roast. Do not add any water.
3. Cover and cook for 8-10 hrs. on low. Makes a wonderful gravy and the meat is very tender. Serve with noodles or steamed Yukon Gold potatoes.

Uncle Charlie's Pesto Sauce

• 2 C Fresh Basil
• 1/2 C Olive Oil
• 2-3 Tbsp. Pignoli Nuts (Pine Nuts)
• 2 Garlic cloves crushed
• 1 tsp. salt
• 2 Tbsp. Romano Cheese
• 1/2 C Parmesan Cheese
• 3 Tbsp. soft butter

In food processor blend; basil, oil, nuts, garlic, and salt. Mix in by hand the cheese and butter. Will keep in refrigerator for up to 2 weeks, can also be frozen.

Note: I also use this pesto for dipping bread, put on a plate and thin it out with EVOO. It's addicting, especially if you love garlic.

Mrs. Kostyra's Meatloaf (Martha Stewart's Mom)

Let me preface this by saying that I always hated meatloaf (sorry Mom) until I tried this recipe. It's really easy and is even better left over. It says 8-10 servings but I would say 6-8.

• 4 Slices of white bread torn into pieces
• 2-1/2 lbs. ground beef (you can use 3 mix too - pork, beef, veal)
• 1 medium yellow onion, cut into quarters
• 2 cloves of garlic (*I omit the garlic because it was very overpowering to me)
• 2 stalks celery, cut into pieces
• 2 carrots, peeled and cut into 2" pieces
• 1/2 C flat leaf parsley
• 1 Lrg. Egg
• 1 C Ketchup
• 3 tsp. dry mustard (I omitted since I didn't have on hand)
• 1 Tbsp. Coarse salt
• 2 tsp. black pepper
• 2 Tbsp. brown sugar

1. Heat the oven to 375 degrees. Place the bread in the bowl of a food processor and pulse into fine crumbs. Transfer to a medium bowl and add ground beef.
2. Place onion, garlic, celery, carrots and parsley in food processor and pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 C ketchup, 2 tsp. dry mustard, salt and pepper, use hands to combine thoroughly. Place in an 8-1/2 x 4-1/2 x 2-1/2 loaf pan. (if you don't have a loaf pan, you can put it in a corningwear or glass dish and mold into a loaf.
3. Combine remaining 1/2 C ketchup, remaining tsp. dry mustard, and brown sugar in a bowl, stir until smooth.
4. Brush mixture over meatloaf; place in oven with a baking dish below to catch any drippings (if using a loaf pan). Cook approx. 90 minutes or until meat reaches 160 degrees. If the top gets too dark, cover with foil and continue baking.

Pork Chop Potatoe Casserole

8 pork chops (1/2 inch thick) (I use the thin small boneless pork chops)
1 teaspoon season salt
1 tablespoon vegetable oil
1 can ( 10-3/4 ounces condensed cream of celery soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash browns potatoes
1 cup ( 4 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french- fried onions, divided

Sprinkle pork chops with season salt. In a skillet , brown chops on both sides in oil.
In large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cups cheese and half of the french - fried onions. Spread into a 13- in. x9- in. x 2- in. baking dish.
Arrange pork chops on top.
Cover and bake at 350 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions.
Bake uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

I know most of you are probably thinking Pork Chop Casserole, I never heard of that before? I know I had never heard of it before, until I made it. And trust me, it is DELICIOUS!!! I hope you enjoy it as much as me and my family do!

Orecchiette with Spicy Sausage and Broccoli Rabe

• 2 Bunches of Broccoli Rabe, stalks trimmed and quartered crosswise
• 12 oz. dreid orecchiette pasta or other small shaped pasta ( farfalle or penne)
• 3 Tbsp. Olive Oil
• 1 lb. spicy pork sausage, casings removed
• 3 garlic cloves, minced
• Pinch of dried crushed red pepper flakes
• 1/4 C freshly grated parmesan cheese
• 1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling water until tender but still firm to the bite, about 8 min. Drain, reserving 1 C of the water.

In a large skillet, heat the oil over medium heat, add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 min. Add the garlic and red pepper flakes and saute about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid to moisten. Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture.

Stephanie

Thanks Nicole, for inviting me to be a part of this blog!  You are all amazing cooks... I can already tell;  it's intimidating for me, as I stick with the basics.  But, I have enjoyed many recipes thus far and am thrilled by all of the new ideas.  So- thank you to everyone!

My name is Stephanie.  I live in New York City- Brooklyn to be exact.   Seattle, WA is my home town,  although I lived in Arizona for 2 years (that's how I know Nicole and Jessica!)  We will live out here for 2 1/2 more years while my husband finishes school.  It's a great place- although I was a bigger fan in the spring, summer and fall.  Winter has lingered much too long and I have a serious case of cabin fever right about now.  

I have a husband (Blake) and two great kids- Evelyn is 3 and Dane just turned 1.  My hobbies include photography, music, crafts, and most outdoor activities.  Oh- and reading.  Although I never get a chance to do that!

Thanks again for all the fun recipes.  Keep them coming!  I'll try to do better on my end.

Herb's Hunks

Sorry ladies! Don't have any soup ideas today, but thought I'd submit my first recipe! I'm sure you'll notice a trend in the upcoming months. My recipes will typically be VERY SIMPLE! Please not that although I'm not a huge fan of cooking, I do love to eat! This recipe was made famous by my hubby's father- Herb. So easy, and everyone seems to love it.

1 package milk chocolate chips

1 package peanut butter chips

1-2 cups honey roasted peanuts

In microwave safe bowl, heat packages of chocolate and pb chips together for one minute. Stir, then heat again for one more minute.

Add honey roasted peanuts.

Drop by spoonfuls on cookie sheet lined with wax paper.

Refrigerate!

Honey Lime Marinade for Fish (Weight Watchers) w/ Confetti Corn Salad

• 1 tsp grated lime zest
• 1/4 C fresh lime juice
• 1 Tb. canola oil
• 1 garlic clove, minced
• 2 tsp. honey
• 3/4 tsp. salt
• 1/2 tsp fresh ground pepper
• 4-4oz. salmon fillets (you can subsititute any Fish, I've used Tilapia too)
• For salad:
• 2 C fresh or thawed frozen corn kernels (Trader Joe's has great frozen sweet corn)
• 1 red bell pepper, seeded and finely chopped
• 1/2 C red onion
• 1/2 C chopped parsley

Combine lime zest, lime juice, oil, garlic, honey, salt and pepper in a small bowl. Put 3 Tbsp. of the lime mixture in a large zip lock bag and add salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 min.

Spray a broiler rack with nonstick spray, preheat the broiler. (I've bake the salmon at 400 degrees too)

Combine the corn, bell pepper, onion, parsley, and remaining dressing in a medium bowl.

Transfer the salmon from the marinade (discard the marinade) to the boiler 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.

275 Calories,10 g. fat, 3 g fiber,27 g protein

Note: I usually make this recipe without the salad and use all the marinade for the Salmon and it's awesome. I have an even better corn salad recipe from Bon Appetit that I can post.

Italian Chicken and Vegetable Soup

Love the soup challenge!!

I love soup, I love to make it and eat it.
This is one that I make often because it is 45 minutes to a great healthy meal!


2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 medium zucchini - sliced
2 (14.5-ounce) cans diced tomatoes - any kind, I like to use the roasted garlic
2 (14.5-ounce) cans chicken broth- or stock if you have it
Grated Parmesan

Heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese

Because I have such pasta kids, I usually make them some sort of noodle-I just use what I have, but I suppose you could get fancy.

Serves 6-8

Ranch Chili/ Beer Bread

This is the easiest meal I make. This soup does not have stock in it, but it was for dinner tonight.

Ranch Chili
2 cans Progresso Minestrone soup ( any minestrone works)
2 can Ranch Style Beans
1 can diced tomatos with green chiles
1 lb. cooked ground beef

mix together and warm. We serve with Beer Bread

Beer Bread
3 cups self rising flour
1 warm 12 oz beer
3 TBSP. sugar
1/2 stick of margarine or butter.

mix the flour, beer, and sugar together put in loaf pan and let rise for 30 min. Then cook for 35 minutes at 350. Use the half stick butter to spread on top till melted and cook for 10 more minutes or until lightly browned.

Crock Pot - 3 Cheese Lasagna

** For a meatier meal, add 1/4 pound of lean ground beef. **

1 Jar (28 oz) Spaghetti Sauce
6-7 Uncooked Lasagna Noodles
2 Cups shredded mozarella cheese
15 oz ricotta cheese
1/4 cup grated parmesan cheese

1. Spread 1/4 of sauce in bottom of slow cooker. Break 2 noodles into 1" pieces and place over sauce.

2. In medium bowl, mix 1 1/2 cups mozarella with ricotta & parmesan cheeses. Spoon half of cheese mixture onto noodles and spread to edge of cooker.

3. Spoon in 1/3 of the remaining sauce, then cover with 2 more broken noodles. Spread remaining cheese mixture on top of that, then 1/2 of the remaining sauce.

4. Break all of the remaining noodles on top and cover with remaining sauce.

5. Cover. Cook on low 3-4 hours or until noodles are tender and cheeses are melted. Top with 1/2 cup mozzarella cheese and cook a few more minutes until melted.

MAKES 6 SERVINGS

PER SERVING: 386 Calories, 24 g Protein, 39 g Carb, 16 g Fat, 8 g Sat. Fat, 49 mg Chol, 3 g Fiber, 919 mg Sodium

No soup for you!!!

So any soup Nazi's out there? I really want to learn how to make good soups. With stock and all. Anyone know how? I know this sounds strange, but this is my soup challenge. Kinda brought on by the previoius soup post by Em.

Cheap and Easy Quesadillas

Okay ladies...my first recipe! Let me preface by saying that I found these and modified them for my family because we had a low-budget week. They have now become a family favorite, and EVERYONE (even the 4 year old eats them). I, too, count every calorie...so I make the "healthy" version which costs a little more.

1 package flour tortillas (I use whole wheat or a whole graim)
1 can black beans
1 can corn
1/2 an onion chopped
3 or 4 garlic cloves chopped
shredded cheddar cheese

Mix the chopped onion and chopped garlic in a medium-heat frying pan with a little bit of olive oil. Let them become translucent in color but don't burn the garlic! Drain the black beans and corn, and add them to the pan. Let it simmer for a couple of minutes. In another pan, heat it to medium heat and add a tortilla flat in it. Spoon some of the mixture into the tortilla, add as much cheese as wanted, and fold over. Cook it for a few minutes on each side. Repeat for as many quesadillas as needed. Serve with some sour cream and salsa.

Super easy, and simple, yet delicious! :) I spice up my black bean mixture with a can of green chiles, garlic powder, and some red pepper flakes. You could add green pepper or red pepper, or whatever floats your boat...
Enjoy!

Tomato Basil Orzo Soup

Tomato - Basil Orzo Soup

1/2 cup each chopped carrot, celery and onion

1/8 teaspoon each dried basil,oregano, and thyme

2 TBLS olive oil

1 can (19 oz.) ready to serve tomato basil or hearty tomato soup
1 cup chicken broth
1/3 cup uncooked orzo pasta

In small saucepan, saute carrots, celery, onions with basil, oregano and thyme in oil for 8-10 minutes or until crisp-tender.

Add soup and broth. Bring to a boil. Stir in Orzo. reduce heat; simmer, uncovered for 10-12 minutes or until orzo and veggies are tender
yields 2 servings. Just double as needed.
I like Progresso tomato basil soup..

I usually serve with Grilled Cheese for the kiddos.

Nicole

Well I suppose since it was my request to have everyone introduce themselves, it's only fair I participate as well. It was REALLY hard for me to find a picture that I would share with everyone. Hope this one is OK. I have to admit I'm a bit chunkier now. But hope now that I am done having kiddos that I'll be able to get back down.

I've had four kids in five years, so lets just say cooking hasn't been the first priority in my life. I have a 10 month old, a three year old, and a four year old (and an angel that would have been five). They keep me really busy. Some days I wonder what my name is ;) They'll tell you I am known as MOM and mom only. If you'd like to see more of my family you can check us out at www.hammontreehouse.blogspot.com/

I have always been an OK cook. I like to follow a recipe as closely as possible the first time I make it. Then I'll put my own spin on it. I really love to bake but have no business doing it. I am so excited about this blog. I've been stuck in such a rut when it comes to meals. We've gotten really bad in our eating. I am hoping that this will inspire me to do better. Which it already has. I, like most, have those staple meals that we live by. All of which my family loves. But I need to branch out. Thanks to all that have a love of cooking. The things we've tried we love. Can't wait to try them all.

Nicole, I just want to thank you for coming up with the idea to have everyone post all these great recipes. I have made a few of them and plan on eventually making them all! I love sharing recipes, it is a lot of fun! It is so nice to have different recipes and to be able to make new things for my family, instead of the same stuff all the time. Thanks again, It was such a great idea!

Best - Ever Fried Chicken

1-1/2 to 2 cups all-purpose flour
2teaspoons dried thyme
2teaspoons paprika
1-1/2 teaspoons salt
1 egg lightly beaten
1/3 cup milk
2tablespoons lemon juice
1 broiler/fryer chicken( 3 to 4 pounds), cut up (I use boneless /skinless chicken breasts)
oil for deep fat frying (I use pure vegetable oil)

In a large resealable plastic bag, combine the first four ingredients.
In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat again with flour mixture.
In an electric skillet or deep fat fryer, (I use a regular frying pan) heat oil to 375 (or medium high if using a frying pan) Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

Hey all! Nicole invited me to be a part of this blog and I have been lurking here and looking at recipes for awhile...just haven't posted anything. My name is Jessica and I have been married for 5 years and we have two kids, Caleb (4) and Abigail (19 months). I use to hate to cook, but I have learned to "like" it...not "love" it. I do it because it is necessary. I always have such a great "plan" to cook the most awesome recipe I found, and it all goes haywire at 5pm when the four year old starts throwing a temper tantrum and the one year old is clingy...so then I do one of my classic favorites...grilled chicken and salad. Now, this is my favorite, not my husband's favorite, or my kid's favorite...but it is easy and simple enough.

Hopefully, I will come across a recipe worthy of posting on here! :) Thanks for all the great ideas ladies!

Stuffed Crust Pizza

Stuffed Crust Pizza

Olive oil
1 Tbls cornmeal
2 pkg 10 oz refrigerated pizza crust
1 pkg 12 oz mozzarella string cheese sticks (12 sticks), divided
1 garlic clove, pressed
1 can (8 oz) pizza sauce
1 1/2 ounces pepperoni slices
1 oz fresh parm cheese grated (1/4 cup)

Preheat oven to 425. Spray bottom of Jelly roll pan with olive oil sprinkle with cornmeal. Unroll 1 pkg pizza dough across one end of pan. repeat with remaining dough filling pan. Press dough together in center with fingers to seal.

Place 10 of the string cheese sticks, end to end, around edge of pan on top of dough. Roll edge of dough over cheese making sure to keep covered cheese next to side of pan. firmly pinch dough rolled over to dough under cheese to tightly seal.

spread garlic over dough. spread pizza sauce over dough and slightly up sides. Top with pepperoni. shred remaining two cheese sticks over top and spread parmesan over top. bake 18-20 minutes or until crust is golden brown.

I usually just buy shredded mozzarella to save time for the top. I also load my pizza up with veggies in hopes that my kids will get some. It is a fun recipe to let kids help with by adding ingredients to the pizza. It is a favorite around my nieces and nephews.

Crockpot Cabbage Rolls

Even my kids eat this- I do add more rice and less meat, I probably use only 1 1/2 lbs of ground beef instead of 2 and 1 cup of cooked rice- we just like it better that way. I know the cinnamon sounds like it doesn't belong, but it just isn't the same if you leave it out.
I have hidden shredded carrots in them to add even more veggies. Shhhhhh- That Jessica Seinfeld has nothin' on me :)

The broth made is so yummy make sure you have a nice hearty bread to go with!



2 lbs. ground beef
3/4 c. cooked rice
1 lg. egg
1 onion, chopped fine
1/2 tsp. each salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can tomatoes - diced, stewed- use what you have.
1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
salt and pepper to taste

Remove leaves from head of cabbage try to keep them whole. Try to get 8-10 whole leaves. Scald them in boiling salt water just long enough to wilt. Set on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf- fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours.
Serves 6 to 8.

Pot Roast AND BBQ Beef Sandwiches

Two easy meals in one shot pot

Super easy pot roast.

Large beef pot roast (I can NEVER remember which kind are best so I always ask the butcher for help)
Carrots
Onion
Potatoes
Package of Lipton onion soup mix

Brown the roast on ALL sides to lock in juices. Toss in CP, with onion soup mix, peal carrots and cut in fours, peal potatoes and cut in fours. Take skin off onion and peal apart. Add water to just cover roast. Then put carrots, onion, and potatoes in. Add more water if it needs it. Everything should be covered. Cook on low until meat falls apart. It usually takes about 8 hours.

I usually get a fairly large roast. I only use two carrots, two potatoes, and one smaller onion. I then take the left over roast out, drain the juices, shred the meat and toss back into CP. Then add favorite BBQ sauce and you have BBQ Beef Sandwiches for the next nights meal. Two easy meals in one pot!!!

Crock Pot Challenge

OK so I was wondering what all you can do in a crock pot. So I'm putting a challenge out there for crock pot recipes. I know we have a few on here already. Thought this could be fun? I love to cook with my pot. So easy to through it in and let it cook all day. But as I stated I'm not all that creative. Any good ideas out there?
Oh, I promise that I am going to do my intro post here soon. I just have to find a picture I like. Silly I know, I love to take pictures but don't let anyone take them of me.

Emily

EmEaster is Emily (Easterday) Donohue. My wonderful husband, Jim, and I have been married for 4 years and live in Kansas City (really Overland Park, KS). We have known each other for 12 years. We have two beautiful and busy boys, James almost 3 and Kiernan 20 months plus one due in August. You can check out our family blog at www.thedonohuefam.blogspot.com. I am so glad Nicole invited me to the blog. Nicole and I are related through Michael. I love to cook or if you ask my husband and friends I love to bake. I love trying new recipes. My husband would like more repeats of the some things he likes. I search out recipes wherever I can find them. As of the last 7 weeks I have had no energy or desire to cook. I will bake anything I can think of. Many things I think about cooking don't sound good. I am excited to try many new recipes from the blog though. I hoping for some break in my pregnancy hormones because I have been living off of PBJ daily. I do muster up the energy to cook for my husband every night even if it is leftovers. Most of my recipes feed a family of 6-8 and provide us two meals a week. Can't wait to try everyone's meals.

Hello Bloggers!! Firstly, I am new to this blogging thing... so bear with me while I work out any kinks! Secondly, I am a personal trainer so MOST of the recipes I will share will be on the healthier side. I say most, because Sunday is the one day out of the week that I cook what ever my boyfriend, Trent, or I want. Believe me... I LOVE Sunday's for this one reason!! =) And lastly, I've skimmed through some of the recipes posted and can't wait to try some... they all look fantastic!!

Lower Calorie Stuffed Shells

18 jumbo pasta shells
1 package light cream cheese
3/4 to 1 cup skim milk
1/2 or so of cup roasted sweet red peppers diced (I use the kind in the jar)
1/4 cup grated Parmesan cheese
2 cups diced or shredded cooked chicken breast
2 cups chopped broccoli (can use frozen but I prefer fresh)
2 green onions, thinly sliced
Pepper to taste

Directions:
Preheat oven to 350
Cook Shells and set aside.
Over medium heat melt cream cheese and a little less than half the milk, once smooth add peppers and Parmesan cheese. In a bowl mix about 3/4 of the sauce with the chicken, broccoli, onions, and pepper. Stuff shells with mixture, about 2 or 3 spoon fulls each. Place in baking dish(spray the dish!!) and bake covered for 30 minutes. When finished, I reheat the remaining sauce (usually add a little more milk) and spoon over shells before serving. BEST PART!! 3 prepared shells is under 350 calories!! =)

This is how I first tried out the recipe. Since then, I have added garlic, sherry, and have even melted in some of the laughing cow cheese when low on cream cheese. While in California, I used the base of this recipe but used salmon and dill instead of chicken and broccoli. (Sooo good!) Well I hope those of you that try this enjoy it! Yeah! I did my first blog ever...

Damn good Chili

Poundish of ground beef or turkey (yes I realize poundish is not a word)
onion
two cans stewed/diced tomatoes (you can use the ones that have green chilies for more flavor)
one can each of the following beans/or really any beans you like ( I use the following and sometimes use more than one can of my favorites)
Dark Red Kidney beans
Light kidney beans
Ranch Style beans
Chili beans
Black Beans
Pinto beans
medium jar of favorite salsa( this is where you can add the heat if you like)
diced green chilies (small can)

Brown meat with half an onion. Pour everything else in crock pot, if you use black beans I suggest draining them first. Everything else just pour in. Season the mixture to your taste. Add meat and onions and let cook on low for a few hours. This is very easy and so yummy. You can add all kinds of things as well. It's REALLY good with tenderloin as the meat. But a bit pricey! Beware, it's got tons of fiber!!!! ;)
We top with cheese and crackers. Great winter time meal. Oh and it freezes well so if you make a ton like I usually do, it can be frozen for an even easier meal another time.

Easter Nests

With Easter just around the corner (March 23rd), I figured I would share this one. It is very easy and is fun for the kids! My daughter is allergic to peanuts so I think I'm going to try it with Almond butter instead. Hope it turns out!

1 (20 ounces) jar marshmallow cream
1/4 C creamy peanut butter
2 tablespoons butter or margarine, melted
1 (5 ounces) can of chow mein noodles
1 C pastel M&M's


Beat marshmallow cream, peanut butter, and butter until smooth. Fold in noodles. Chill until easy to handle. On waxed paper, form mixture into 3 inch nests. Add the M&M's in the middle (they are the bird eggs). Chill until ready to serve.

Fiesta Beef Kabobs

1/2 envelope (1/4 c) dry onion soup mix
2 tablespoons sugar
1/2 C ketchup
1/4 C Vinegar
1/4 C Salad Oil
1 tablespoon mustard
1/4 teaspoon salt
Dash bottled hot pepper sauce
1 1/2 lbs beef chuck, cut in 1 inch cubes (I like top sirloin)
1 green pepper cut into pieces
1 sweet red pepper cut into pieces
Can of whole potatoes

In saucepan, combine 1st 8 ingredients and 1/2 C water; bring to boil. Reduce heat and simmer for 20 minutes. Cool. Add to your cut up meat. Refrigerate overnight (very important... the longer you marinate the better it will be). The next day just skewer with your veggies and cook on the BBQ. Serves 4.

breakfast for dinner

My husbands favorite thing is breakfast for dinner.

Potato Bacon Frittata
3 Tbls butter or marg
2 cups frozen potatos obrein
6 large eggs
2 tbls milk
1/4 tsp salt
1/4 tsp pepper
1 cup shredded cheese
6 slices of bacon cooked and crumbled ( I buy the already cooked kind)
Garnishes: diced tomatos or picante sauce

Melt butter in skillet over med heat. Add potatoes and cook 10 min. or until browned
combine eggs and next 3 ingred. stirring with a wire whisk; pour over potatoes. as mixture starts to cook gently lift egdes of frittata with a spatula and tilt pan so uncooked portion flows underneath. Cook until center is done. Sprinkle with bacon and cheese warm till cheese melts. serve with garnishes.

"That Casserole"

Okay, this one was my grandmas favorite and my husband and his family grew up on it. I am not a huge casserole fan but my kids and husband LOVE it! I usually have it with french bread and I like it because you can put it all together at naptime, or in the morning while the kids are at school, and throw it in when you are ready.



1 lb ground beef

1 small chopped onion

1 small chopped green bell pepper (optional)

1 can cream of celery

1 can cream of mushroom

1 can tomatoe sauce

1 can corn

1 package egg noodles (12 oz)

Cheese



Preheat oven to 350. Cook noodles as directed on package. Brown ground beef with onion and bell pepper. Drain corn, and add all ingredients together. Mix well. Sprinkle cheese on top and cook for 30 min.

bruschetta n cheese stuffed chicken breasts

Bruschetta n cheese stuffed chicken breasts
Prep Time:15 min
Total Time:1 hr
Makes:8 servings, one stuffed chicken breast each

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

I got this recipe from Kraft Food and Family magazine. http://www.kraftfoods.com/
This recipe is my husband, Jim's favorite and my boys like it because they like plain chicken. I just put the stuffing on the side for them. I make this at quiet time and refrigerate it till i want to cook it.

I am adding this for Emily b/c it really helped me to understand how to make this dish. Click here to see how to make it

chicken and broccoli braid

Chicken and Broccoli Braid

2 cups cooked chicken cubed
1 cup broccoli chopped
½ cup red bell pepper chopped
1 garlic clove, pressed
1 cup cheddar cheese shredded
½ cup mayonnaise
2 teaspoons dill weed
¼ teaspoon salt (optional)
2 packages 8 oz. refrigerated crescent rolls
1 egg whit slightly beaten
2 Tblspn slivered almonds (optional)

Preheat oven 375. Mix first 8 ingredients together. Roll out both packages of rolls flat on Jelly roll pan. On longest side of pan, cut dough into strips 1 ½ apart, 3 inches deep. Spread filling down middle of rolls. To braid, lift strips of dough across mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Brush egg whites over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
10 servings

Okay, so I know it sounds difficult. I thought so too when I first read the directions, but it is quite simple after the first time. I did not make this recipe for awhile, but now it is on the monthly calendar of meals. My kids love the rolls and sometimes they even eat broccoli. some variations i do due to my pantry are: I rarely if ever use the salt, or red peppers. You don't need to do the egg whites if I need to save time I skip that step. It just keeps the top from browning to quickly. sometimes I use almonds, just depends if I have them or not.

Tomato-Basil Pasta

1 box penne pasta
2 Tbs olive oil
3 cloves garlic sliced
3 ounces sliced prosciutto, chopped
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, haved
3 Tbs white or reg balsamic vinegar
1/4 tsp salt
1/8 tsp black pepper
1/3 cup (packed) fresh basil leaves, cleaned and cut into thin strips
2 Tbs toasted pine nuts

Cook pasta, while pasta cooks, heat oil in 10 inch skillet over med-high heat. Add garlic and porsciutto; saute' 3 minutes. Add tomatoes cook until JUST softened, about 2 min. Remove skillet from heat. Stir in olives, vinegar, salt and pepper. Drain pasta; transfer to large serving bowl. Add sauce and basil; toss. Garnish with toasted pine nuts. Serve warm or at room temp. Serves 3-6 depending on family ;)

Prep time about 8 min, cook time 12

cut out cookies

Due to my husband being out of town this is the last thing I have cooked or baked...

Sugar Cookies
1 1/4 cup sugar
1 cup butter crisco
2 eggs
1/4 cup corn syrup
1 Tblsp vanilla
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour

Preheat oven 375. Mix Sugar and crisco. Add eggs, corn syrup, vanilla and mix. Add baking pdr, baking soda, and salt, mix. add flour at intervals mixing. If the dough is too soft put in the refrigerator for an hour. Roll into balls or roll out and cut out your favorite shapes. Put on greased cookies sheets and bake for 6-8 minutes. Let cool and frost.

Happy Valentine's Day!

Chocolate Chip Zucchini Bread

* 3/4 cup sugar
* 3 tablespoons vegetable oil
* 2 large eggs
* 1 cup applesauce
* 2 cups all-purpose flour
* 2 tablespoons unsweetened cocoa
* 11/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 11/2 cups finely shredded zucchini (about 1 medium)
* 1/2 cup semisweet chocolate chips
* Cooking spray

Preheat oven to 350°.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist.Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch
loaf pan coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Cedar Plank-Grilled Salmon

1 whole fillet of Salmon, about 3 pounds, Skin on, scored(up to but not through the skin) in to serving pieces
6 Tbs extra-virgin olive oil
4 large garlic cloves, minced(generous 1 Tb)
1/4 cup minced fresh Dill
2 tsps salt
1 tsps groun black pepper
1 tsp. lemon zest plust lemon wedges for serving
Cedar planks (costco has great ones)

Soak an untreated cedar plank large enough to hold the salmon in water, weighing it down with something heavy so it stays under for several hours. When ready to grill, mix oil, garlic, dill, salt, pepper, and lemon zest; rub over salmon and into scored areas to coat.
Place soaked ceder on grill grate, close lid and watch until wood startes to smoke, about five minutes. Transfer salmon to hot plank, move salmon off direct heat or turn burners to low and cook covered until salmon is just opaque throughout (130degrees on a meat thermometer inserted into the thickest section)20-25 minute or longer.

We serve with grilled veggies and rice.

A place to share

This was a friend of mines idea(thank you PAM). I kind of took it and ran with it because I so need a place to find the inspiration to cook better meals. Once I start I can do pretty well. But since the baby was born, well ok since a bit before, I have been a huge slacker. So here is the deal. Please make sure to pass this on to family and friends. We'd love to have as many people as possible particpating. What a great way to try new things. We all have our family staple meals. Hopefully they are all a bit different and we can learn some new things from each other. If you try a new receipe make sure you comment on it and let others know what you think. If you want to be added as an author please let us know. This will allow you to add to the blog. We'd love to have as many involved as possible.