Today my oldest daughter and I spent a couple of hours making meals for the freezer. In order to keep track of the recipes for future use, I'm linking to all of them in this post. Altogether we spent a little over 2 hours working on this today. That doesn't include the time we each spent prepping, but it does include cleanup. I got 11 meals out of the deal and she got a few more. Some of these meals are casseroles that bake in the oven, and quite a few of them are "dump" crockpot meals. (You dump the ingredients into a ziplock bag, and when you want to cook the meal, you dump the contents of the bag into the crockpot.)
We each did a bit of prep ahead of time. She made Zesty slow cooker chicken barbecue, and Spaghetti sauce, and I precooked chicken and diced up leftover ham for Chicken cordon bleu casserole. (I've made and frozen this one before, it's good with rice or over pasta.). I also made a double batch of Alton Brown's baked brown rice .
We made cowboy casserole which should appeal to the grandkids as well as Andy. I made a half recipe of Chicken Philly cheese steak, without the peppers. I didn't stop to consider how really unappealing that is going to look with all the white from the chicken, onions, and the cornstarch. Peppers would certainly add some visual appeal.
DD made Pesto stuffed shells, (she gave me two servings, but I'm not too sure how well they will go over here, although they sound delicious to me), and Salsa chicken, (I passed on this one because I'm not so sure Andy will even consider eating it). We also made Creamy Italian chicken. I wondered if this recipe had too much Italian dressing in it, but DD says she's made it before and it's very good served over pasta. I also made Cool ranch chicken tacos, but DD passed on that one.
As we eat these meals, I plan to add our thoughts on them.
10/4: I cooked the cool ranch chicken tacos when ds came for dinner a few weeks ago. Both he and Andy really liked them. I found them slightly spicy, but that's normal for me. I'd make them again.
11/20: The chicken Philly cheesesteak was quite good. I served it on buns, with Swiss cheese and heated them in the oven after assembling. We also really liked the zesty chicken barbecue, which we had on baked potatoes. Pesto stuffed shells were very good and would be suitable for company. As for cowboy casserole, you can't really go wrong with meat, cheese and potatoes. (Unless you are grandson 2, as he did not like it.). I'd use American cheese instead of shredded cheddar next time, just because it seems cheesier and melts better.
DD reports that her oldest son pronounced the chicken cordon bleu casserole awesome served over rice. We had it over pasta last week and liked it that way too.
DDs family thought the creamy Italian chicken was okay, but not especially great. She says she added chicken broth and vegetables to the leftovers and made chicken noodle soup, which they liked better than the original recipe. Andy and I both liked the creamy Italian chicken a lot. We had it over whole wheat pasta. I would make it again as written, but I don't think that DD would. Initially, I was skeptical about the recipe, as I thought that it had way too much Italian dressing, and DD thought it would be great. Funny how the results were the opposite of what we expected.
Alton Brown's baked brown rice is good, and very easy. I always omit the salt, and add two chicken or beef bouillon cubes instead. I also add about 1/4 cup more water than the recipe calls for. When I make it, I do two or three pans of rice at a time. I've already got the oven going so I figure that I might as well fill it. I've never tried doubling the recipe in a single pan, since I don't want to mess with what I already know will work. The rice freezes very well. I freeze it in quart size bags and then put all the bags into a larger bag so that I don't have little bags of rice floating all over the freezer.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Thursday, September 1, 2016
Wednesday, August 31, 2016
Crockpot Ham and Potato Soup
Crockpot Ham and Potato Soup
3 cups water
1 can condensed cream of chicken soup
3 chicken bouillon cubes
4 - 5 small red potatoes, peeled if desired and coarsely chopped
2 medium carrots, coarsely chopped
3 -4 large green onions, with some of the green part, chopped
1 can corn, drained
1 cup diced ham
1/4 tsp dried mince garlic
1/2 tsp dried thyme
Freshly ground black pepper, to taste
Combine all ingredients except pepper in a 3 or 4 quart crockpot. Cook on high for 4 to 5 hours, or until vegetables are tender and flavors have melded. Season with pepper before serving.
Garnish with shredded cheddar cheese, bacon bits and green onion if desired.
Makes 4 servings.
3 cups water
1 can condensed cream of chicken soup
3 chicken bouillon cubes
4 - 5 small red potatoes, peeled if desired and coarsely chopped
2 medium carrots, coarsely chopped
3 -4 large green onions, with some of the green part, chopped
1 can corn, drained
1 cup diced ham
1/4 tsp dried mince garlic
1/2 tsp dried thyme
Freshly ground black pepper, to taste
Combine all ingredients except pepper in a 3 or 4 quart crockpot. Cook on high for 4 to 5 hours, or until vegetables are tender and flavors have melded. Season with pepper before serving.
Garnish with shredded cheddar cheese, bacon bits and green onion if desired.
Makes 4 servings.
Monday, August 29, 2016
Using up fresh tomatoes....
I have a good recipe for pasta sauce, but it relies on canned ingredients. This past Friday, we visited with DH's brother and sister in law, and they shared bags full of garden bounty with us. Hubby will not eat fresh tomatoes and I knew that I wouldn't be able to eat all of them before they went bad, so I went on a hunt for ways to use them up in something that we would both enjoy. I combined a bunch of ideas and this is what I came up with. It smelled amazing while it was cooking. We ate it over spaghetti, and found it really tasty.
Crockpot Tomato Pasta Sauce, (using fresh tomatoes)
1 to 2 tsp of olive oil
Minced garlic to taste, fresh or dried, (I used 2 tsp dried minced garlic)
2 or 3 small white onions, finely diced (any sort of onion would work),
5 to 6 cups of chopped tomatoes, (I seeded mine, but it isn't necessary)
1 medium zucchini, diced into small pieces
1 large carrot, shredded
1/4 cup of red wine (I think you could probably leave this out)
2 tbsp brown sugar
2 tsp dried oregano
1 tsp each dried fennel seed, thyme, and rosemary
1 tsp salt (more if desired)
1/4 tsp red pepper flakes, more if you like spicy sauce
1/4 cup finely chopped fresh basil
1 can (6 oz) tomato paste
I used a 5 quart crockpot, which would have been able to handle double of this recipe. Turn it on high, and add enough olive oil to just barely cover the bottom. Toss in the chopped onions and garlic, give it a good stir to coat everything with oil, and put the lid on the pot. Let this cook while you prepare the tomatoes. After a while, this will start to sizzle and the onions will brown a bit. (This step isn't necessary, but it brings out the taste of the onions and garlic.)
Meanwhile, wash and chop the tomatoes and zucchini. I seeded the tomatoes, (hubby's request), but did not peel them.(I would add some chopped fresh green pepper, and maybe some mushrooms, if I were the only one eating this.). By this time the onions in the pot should be sizzling nicely. Add all the rest of the ingredients to the pot, except for the fresh basil. Stir well. Cook on high for an hour or two. Once it is boiling, turn the pot to low and let it simmer for 3 to 4 hours. It will likely be somewhat thin, so at this point, I turn it back up to high, add the basil, and uncover it about halfway so that some of the liquid evaporates. I have an oval shaped crockpot and I just turned the lid sideways. When it has reached the desired consistency stir in the tomato paste. It took a couple of hours for the sauce to get nice and thick. This would probably vary, depending on the type of tomato used, and the consistency desired.
I think that this would freeze well, although I haven't tried it.
It was my plan to let the sauce cool and then run it through the blender, (a food mill would work too), as hubby does not like lumps in his food. Surprisingly, he told me not to bother. He even had two helpings.
Crockpot Tomato Pasta Sauce, (using fresh tomatoes)
1 to 2 tsp of olive oil
Minced garlic to taste, fresh or dried, (I used 2 tsp dried minced garlic)
2 or 3 small white onions, finely diced (any sort of onion would work),
5 to 6 cups of chopped tomatoes, (I seeded mine, but it isn't necessary)
1 medium zucchini, diced into small pieces
1 large carrot, shredded
1/4 cup of red wine (I think you could probably leave this out)
2 tbsp brown sugar
2 tsp dried oregano
1 tsp each dried fennel seed, thyme, and rosemary
1 tsp salt (more if desired)
1/4 tsp red pepper flakes, more if you like spicy sauce
1/4 cup finely chopped fresh basil
1 can (6 oz) tomato paste
I used a 5 quart crockpot, which would have been able to handle double of this recipe. Turn it on high, and add enough olive oil to just barely cover the bottom. Toss in the chopped onions and garlic, give it a good stir to coat everything with oil, and put the lid on the pot. Let this cook while you prepare the tomatoes. After a while, this will start to sizzle and the onions will brown a bit. (This step isn't necessary, but it brings out the taste of the onions and garlic.)
Meanwhile, wash and chop the tomatoes and zucchini. I seeded the tomatoes, (hubby's request), but did not peel them.(I would add some chopped fresh green pepper, and maybe some mushrooms, if I were the only one eating this.). By this time the onions in the pot should be sizzling nicely. Add all the rest of the ingredients to the pot, except for the fresh basil. Stir well. Cook on high for an hour or two. Once it is boiling, turn the pot to low and let it simmer for 3 to 4 hours. It will likely be somewhat thin, so at this point, I turn it back up to high, add the basil, and uncover it about halfway so that some of the liquid evaporates. I have an oval shaped crockpot and I just turned the lid sideways. When it has reached the desired consistency stir in the tomato paste. It took a couple of hours for the sauce to get nice and thick. This would probably vary, depending on the type of tomato used, and the consistency desired.
I think that this would freeze well, although I haven't tried it.
It was my plan to let the sauce cool and then run it through the blender, (a food mill would work too), as hubby does not like lumps in his food. Surprisingly, he told me not to bother. He even had two helpings.
Saturday, November 30, 2013
Creamy Potato Soup
As I was rummaging in the refrigerator for dinner ideas yesterday, I came upon the whipping cream that I had used in a recipe earlier in the week. I decided that it would need to be used up, and that decision resulted in this soup. I made this in a 2 quart crockpot, but it could easily be done on the stovetop, or increased for a larger crockpot.
Creamy Crockpot Potato Soup
3 cups water
4 chicken bouillon cube
2 large russet potatoes, peeled and cut into half inch cubes
1 large carrot, peeled and chopped
1 medium onion, peeled and diced
1 clove crushed garlic (this would be about 1/3 teaspoon if using dried minced garlic)
1/2 cup whipping cream (milk can be substituted)
1/2 cup milk
1/2 cup (approximately) dry instant mashed potato flakes ( adjust amount used to get soup to desired thickness)
Fresh parsley, chopped ( dry will work as well)
5 to 6 ounces Diced leftover ham, or chopped smoked sausage (optional)
Freshly ground pepper, to taste
Combine water, bouillon cubes, potatoes, carrots, onions and garlic in the crock of a 2 quart slow cooker. Cook on high for 3 to 4 hours, or until vegetables are tender. Stir in cream, milk, potato flakes, parsley and meat if using. Cook on low for another hour or so, until soup is warmed thoroughly and somewhat thick. Makes 4 servings.
I think that some finely chopped green pepper would be good in this soup, but I cook for a picky eater, so I did not try it. I contemplated adding cheese to this too, but I decided that using whipping cream in the soup had probably added enough fat to the pot already. If I had used all milk, I might have added some cheese.
Creamy Crockpot Potato Soup
3 cups water
4 chicken bouillon cube
2 large russet potatoes, peeled and cut into half inch cubes
1 large carrot, peeled and chopped
1 medium onion, peeled and diced
1 clove crushed garlic (this would be about 1/3 teaspoon if using dried minced garlic)
1/2 cup whipping cream (milk can be substituted)
1/2 cup milk
1/2 cup (approximately) dry instant mashed potato flakes ( adjust amount used to get soup to desired thickness)
Fresh parsley, chopped ( dry will work as well)
5 to 6 ounces Diced leftover ham, or chopped smoked sausage (optional)
Freshly ground pepper, to taste
Combine water, bouillon cubes, potatoes, carrots, onions and garlic in the crock of a 2 quart slow cooker. Cook on high for 3 to 4 hours, or until vegetables are tender. Stir in cream, milk, potato flakes, parsley and meat if using. Cook on low for another hour or so, until soup is warmed thoroughly and somewhat thick. Makes 4 servings.
I think that some finely chopped green pepper would be good in this soup, but I cook for a picky eater, so I did not try it. I contemplated adding cheese to this too, but I decided that using whipping cream in the soup had probably added enough fat to the pot already. If I had used all milk, I might have added some cheese.
Thursday, August 2, 2012
Crockpot Pork Tenderloin
Last week, I was lucky enough to get pork tenderloin for $1.99 a pound. I've always thought that slow-cooking is not really the best way to make pork tenderloin, but I've changed my mind after trying this recipe. This turned out moist and delicious and not anywhere near as sweet as I was afraid it might be. I started with this recipe from All recipes. I did not have all the ingredients, so I had to make a few minor changes. Also spicy food does not agree with me, so even if I had the fresh red chile peppers, I would have left them out!
Crockpot Pork Tenderloin
Approximately 8 servings
2 (about 1 pound each) pork tenderloins, Doubt that it really matters how much meat you use.
splash of olive oil (for browning if you choose to do that)
1/2 cup teriyaki sauce (I used Sweet Baby Rays)
1 cup water
1 chicken bouillon cube, crushed
1/4 cup light brown sugar
1 tsp dried minced garlic
1/8 tsp red pepper flakes
1/2 large onion, sliced in thick slices (so that Miss Picky could easily fish the onion pieces out)
freshly ground black pepper (optional)
Brown pork tenderloins in oil, in a heavy skillet over medium heat. (I suspect that you could leave out this step if you wanted.) I browned mine and then spent 5 minuted cleaning oil spatters up!
Combine teriyaki sauce, water, chicken bouillon cube, brown sugar, garlic and red pepper flakes in crockpot and whisk to combine. Toss in sliced onion. Add tenderloins to crockpot and turn to cover with sauce. Grind a bit of fresh black pepper over top of the meat if you want. (I did and did not find the meat too peppery.)
Cook on high for 4 hours, spooning sauce over tenderloins a few times during the cooking period.
Be aware that this meat was so tender that it did not slice cleanly so the presentation was not as nice as you would expect from pork tenderloin. I spooned the sauce over the meat to serve.
I think this would probably make good pulled pork sandwiches as well.
Crockpot Pork Tenderloin
Approximately 8 servings
2 (about 1 pound each) pork tenderloins, Doubt that it really matters how much meat you use.
splash of olive oil (for browning if you choose to do that)
1/2 cup teriyaki sauce (I used Sweet Baby Rays)
1 cup water
1 chicken bouillon cube, crushed
1/4 cup light brown sugar
1 tsp dried minced garlic
1/8 tsp red pepper flakes
1/2 large onion, sliced in thick slices (so that Miss Picky could easily fish the onion pieces out)
freshly ground black pepper (optional)
Brown pork tenderloins in oil, in a heavy skillet over medium heat. (I suspect that you could leave out this step if you wanted.) I browned mine and then spent 5 minuted cleaning oil spatters up!
Combine teriyaki sauce, water, chicken bouillon cube, brown sugar, garlic and red pepper flakes in crockpot and whisk to combine. Toss in sliced onion. Add tenderloins to crockpot and turn to cover with sauce. Grind a bit of fresh black pepper over top of the meat if you want. (I did and did not find the meat too peppery.)
Cook on high for 4 hours, spooning sauce over tenderloins a few times during the cooking period.
Be aware that this meat was so tender that it did not slice cleanly so the presentation was not as nice as you would expect from pork tenderloin. I spooned the sauce over the meat to serve.
I think this would probably make good pulled pork sandwiches as well.
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