Crock Pot Beef Stroganoff

Ok friends, this blog has been neglected for far too long!  I quit my kindergarten job, so now I am going to have some time for cooking and blogging again!!!  I am so excited.  Following is a recipe that I found on Pinterest, that I adapted slightly.  It's pretty delicious.

Ingredients;
2 cans cream of mushroom soup (10 and 3/4 oz. each)
2 Tablespoons Worcestershire
1/2 cup of water
1/4 teaspoon Garlic Salt
a dash of Paprika
1/4 cup minced onion flakes
2 pounds cubed stew meat

8 oz. Cream Cheese- cubed  (Set out to soften 1 hour before adding to crock pot.)
8 oz. fresh mushrooms 

12 oz. bag of Egg Noodles 

Directions:

In bottom of the crock pot, combine soup, Worcestershire sauce, water, garlic salt, paprika, onion flakes- stir to combine.

Add stew meat.  Stir ingredients to coat meat with sauce.

Cover and Cook on Low for 8 to 9 hours.

*1 hour before serving, add cream cheese cubes, and mushrooms to sauce.

When ready to serve, cook Egg Noodles according to package directions.

Serve sauce over noodles.

Recipe Slightly adapted from: The Elegant Artist

Stovetop Chicken and Rice

1 can Cream of Chicken Soup

2 cups chicken broth

1 1/2 cups minute rice (uncooked)

1/4 cup Hormel real bacon bits

1 cup shredded cheddar cheese

2 cups chopped, cooked chicken

1  package Ranch dressing mix

In a large pot combine soup, chicken broth and rice and bring to a boil.
 Stir in remaining ingredients.  Cover and simmer for 15 minutes.

Rate It!
Jen: 8.5
Kile: 8
Kiley:
Madee:
Destrie: 7

Recipe slightly adapted and Photo from: Plain Chicken

Slow Cooker Pork Chop Meal

Not the best picture....but it was yummy!


Ingredients:
6 boneless porkchops
2 cans cream of mushroom soup
1/2 cup of water
2 cans green beans (i used french cut)
5 or 6 large russet potatoes- peeled and cubed
salt and pepper to taste

Directions:
Spray slow cooker with cooking spray.
Dump 1 can of soup in slow cooker, add water and stir to combine.
Place the pork chops in the slower.  Layer them on top of each other.
Add potatoes, then salt and pepper on top.
Dump other can of soup over the potatoes and spread with a spoon to cover potatoes.
Cook on high for 4 or 5 hours. Until potatoes are tender.
Reduce heat to low and add green beans.  Cook for 1 hour more.

*Recipe adapted from Allrecipes.com

Rate it!
Jen: 8
Kile: 9
Kiley:
Madee: 5
Destrie: didn't like the beans...8 or 9 for the rest!

Baked Spaghetti

Ingredients:
1/4 cup minced onion flakes
2 (14.5 oz.) diced canned tomatoes with liquid
2 c. shredded cheddar cheese
1/4 c. water
1 can cream of mushroom soup
2 tsp. oregano
1 lb. ground beef
12 oz. spaghetti- cooked
1/3 parmesan cheese

Directions:
Brown ground beef in a pan.  Add minced onion flakes. Cook for a few minutes, then add tomatoes and oregano.  Simmer for 10 minutes
Place 1/2 of cooked spaghetti in a greased 9x13 baking dish.  Top with 1/2 of hamburger/tomato mixture.  Add 1 cup of cheddar cheese.  Repeat layers.
Mix cream of mushroom soup with water, stir to combine.  Pour over casserole.
Sprinkle with parmesan cheese.
Bake @ 350 degrees for 30 to 35 minutes.

*Recipe adapted from a ward cookbook...Thanks Jennalyn Jensen

Rate It!
Jen: 8
Kile: 6.5
Kiley:
Madee: 6
Destrie: didn't like the tomaotes, only liked the noodles 100%  :)

Chicken Cordon Bleu Pasta

*Recipe from Vanessa Jarrett

Ingredients:
16 oz.  penne pasta (cooked)
2 chicken breasts-cooked and cubed
2 jars Alfredo sauce
1/2 cup Hormel real bacon bits
1 cup chopped ham
1 bunch green onions-thinly sliced
sliced mushrooms
swiss cheese

Directions:
Spray a 9x13 pan with cooking spray.  Combine all ingredients, except swiss cheese.  Transfer ingredients to baking dish.  Bake for 30 minutes @ 350 degrees.  Top with swiss cheese and return to oven for 5 minutes until cheese is melted.

Rate It!
Jen: 9
Kile: 8
Kiley:
Madee: 8.5
Destrie: o.k.

Almond Chicken Rice Bake

1 cup cooked rice

2-3 cups cooked chicken

2 cans cream of chicken soup

1 T. lemon juice

1 cup mayonnaise (no fat free or light)

1 cup chopped celery

1 T. minced onion flakes

Mix all ingredients together and put in a 9x13 baking dish.

Top with ½ cup slivered almonds.

(Can also top with ½ cup crushed cornflakes…I leave those off.)

Bake uncovered at 300 degrees for 1 hour.

Ratings to come soon!

Bacon Cheddar Rice Bake

Recipe and Photo from:  
What's Cookin in the Burbs
Adapted from All Recipes

4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3 cups cooked chicken , cubed (I use Rotisserie)
1 1/2 cups cheddar cheese , shredded
1/2 cup cooked crumbled bacon

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Rate It!
Jen: 7
Kile: 7
Kiley: 7
Madee: 7
Destrie: good

Italian Crockpot Chicken and Veggies

 Recipe and Photo  from Crock-a doodle-do

Ingredients:

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Directions:

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crockpot

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

 * I think next time, I would use a little less of the Italian Dressing and more Parmesean Cheese

Rate It!

Jen: 8

Kile: 8

Kiley: not home

Madee: not home

Destrie: only liked the chicken

Rumbi Chicken Teriyaki Rice Bowls

Recipe from my new cookbook "Goodies by the Goodey's"

Ingredients:
1 Tbsp. vegetable oil
4 carrots peeled and grated
3 celery stalks washed and diced
1 zucchini washed and cubed
1 1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into cubes

Directions:
Heat vegetable oil in a large skillet over medium high heat. Add carrots, celery, zucchini, and broccoli. Saute vegetables until tender crisp-about 1-2 minutes. Serve over rice and top with chicken and the following sauce.

Spicy Hawaiin Teriyaki Sauce
3/4 c Mr. Yoshidas Teriyaki Sauce
1 tsp. soy sauce
2 tsp. chili sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soy sauce, chili sauce, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine corn starch and water and slowly add to sauce for thickening. Allow to simmer for about a minute. Cool and serve with rice bowls.

Rate It!
Jen: 8
Kile: 8.5
Kiley:
Madee:
Destrie:

Healthy Cashew Chicken

3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Recipe and photo from: What's Cooking With Ruthie

Rate It!
Jen: 8
Kile: 7.5
Kiley: 6
Madee: 8
Destrie: not good

Cheeseburger Salad

Recipe and Photo from: Pioneer Woman

Ingredients

2 pounds Ground Beef
1/3 cup Ketchup
1 teaspoon Yellow Mustard
1 Tablespoon Dijon Or Spicy Mustard
2 Tablespoons Barbecue Sauce
2 heads Romaine Or Green-Leaf Lettuce, Torn
8 whole Dill Pickle Spears, Cubed
4 whole Roma Tomatoes, Diced
1 cup Grated Sharp Cheddar Cheese
1 whole Red Onion, Sliced
4 whole Hamburger Buns
1 stick Butter

Preparation Instructions

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

*You can also make this a "Ranch" Burger Salad and serve with Ranch Dressing...it's good with or with out.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley:
Madee: 7.5
Destrie: good

Supper On a Slice

This recipe comes from a cookbook I purchased a few years ago. It's called, "What's for Supper?", and is compiled by Marcia Chambers. Everyone in our family likes this. Destrie asks for 2nds and even Kiley and Madee like it.

It comes together quickly and uses ingredients I usually always have on hand. I usually cook half the recipe and freeze the other half of the meat mixture to use for another meal. It freezes well.

Sorry not picture...that will come later. Now, on to the recipe.

Ingredients:
2 lb. ground beef-(can us less)
1 onion, chopped-(have used onion powder)
1 loaf french bread
14 oz. Ketchup
1 cup diced celery
1 tsp. salt
2 Tbsp. Worcestershire sauce
1/4 tsp. Pepper
1 can cream of mushroom soup
Cheddar Cheese-about 3/4 cup

Directions:
Brown ground beef. Add onions and other ingredients. Cook to heat through.
Slice french bread lengthwise. Top with meat mixture. Sprinkle with grated cheddar cheese. Broil until cheese melts.

Rate It!
Jen: 8
Kile: 7.5
Kiley:
Madee: 8
Destrie: Good!

Spaghetti Bread

*Recipe and Photo from Rhodes

Ingredients:

1 Loaf Rhodes Bread Dough thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Directions:

Spray a baking sheet with non-stick cooking spray.
Roll loaf into a 12x16-inch rectangle.
Cover with plastic wrap and let rest 10-15 minutes.
Cook spaghetti according to package instructions.
Drain and let cool slightly.
Remove wrap from dough.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes.
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling.
Then braid strips left over right, right over left.
Finish by pulling last strip over and tucking under braid.
Brush with egg white and sprinkle with Parmesan cheese and parsley.
Bake at 350°F 30-35 minutes or until golden brown.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: good

Popover Upside Down Pizza

 

Popover Upside Down Pizza

Recipe from the Recipe Shoebox

The ingredients:
1 lb. ground beef
1 large onion, chopped
2 cups spaghetti sauce
 2 cups of shredded mozzarella
2 eggs
1 cup milk
1 Tbs. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese

Directions:  In a large skillet, brown ground beef  with onion.  Pour off excess fat.  Add spaghetti sauce  and simmer 10 minutes.  Spoon into greased 9x13-inch baking pan. Top with cheese.  Place in 400 degree oven to keep hot.  To prepare popover batter, beat together eggs, milk, and oil.  Add flour and salt; beat until smooth.  Pour over hot pizza filling, being careful to cover filling completely.  Sprinkle with Parmesan cheese.  Bake at 400 degrees for 30 minutes, until puffed and deep golden brown.  Cut into squares and serve immediately.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 7
Madee: 7
Destrie: good

Kelly's Meaty Tot Casserole

Is everyone out there familiar with Tater Tot Casserole?  It's a pretty basic recipe that most people I know ate, growing up.  Anyway Tater Tot Casserole is basically Tater Tots, Cream of Mushroom Soup with milk, and Ground Beef.  Nothing too fancy.  My brother Kelly, took it to another level and amped up this basic recipe.  Now I am not bagging on original Tater Tot Casserole, but I think I prefer this recipe redo.

Ingredients:
 1  32oz bag of  tater tots
  3/4 cup Colby Jack grated cheese (I used Cheddar)
  2 can's cream of mushroom soup with roasted garlic (I used regular cream of mushroom)
  1 2/3 cup sour cream
  1 diced shallot onion
  1 pound uncooked bacon  ( I used Hormel Real Bacon Bits)
  1 pound HOT ground Italian sausage uncooked-(I used regular)

 Steps:
 1.  Cook the bacon and crumble.  Set aside
 2.  Cook the sausage, add to the bacon and set aside.
 3.  In a large bowl, mix together the cream of mushroom soup, sour cream, and diced onion.  Then mix in the 32oz bag of tater tots.
4.  Add the sausage and bacon crumbles to the mixture and mix well.
 5.  Spray Pam cooking spray into a 9x13 glass pan, and pour in the mixture.  Even out well.
 6.  Preheat oven to 350 and bake for 50 minutes covered with tinfoil
7.  After baked for 50 minutes uncover, sprinkle on cheese, and bake for an additional 10 minutes uncovered.

* Forgot to get ratings...
the general consensus here was that everyone liked this version better than the regular recipe though.

Ham Stuffed Manicotti

 * This was my first time using Manicotti noodles. Several of them "ripped" and therefore couldn't be filled.  I would recommend cooking a few extra in case this happens to you.

Ingredients:
14 Manicotti shells
1 onion, chopped
2 cloves minced garlic
1/4 cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
1/2 tsp pepper
2 cups shredded Swiss cheese (I used cheddar.)
1/2 cup grated parmesan cheese

Directions:
Cook manicotti as directed. Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In saucepan, melt 6 Tbsp butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix 1/4 of the cheese sauce with the ham mixture. Fill manicotti shells with ham mixture. ( use a small spoon).  Spread half of the remaining cheese sauce in the bottom of a greased 9X13 pah. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Rate It!
Jen: 8
Kile: 9- if you leave out the onions
Kiley: 8
Madee: 8
Destrie: good

Cheesy Chicken and Veggie Gnocchi Bake

Have you ever heard of Gnocchi?  I have seen a couple of recipes using this ingredient, and I had no idea what it was.  The other day at Sam's Club, I came across these...

Well, for those of you who don't know, it's pronounced "No-Kee" and Gnocchi are kind of a potato dumpling and they look like this...

I made up this recipe based on some ideas I read about, and it turned out pretty good.  Next week some time, I will be trying a Kopy Cat recipe called Olive Garden Gnocchi Soup using this ingredient.

 Cheesy Chicken and Veggie Gnocchi Bake

1/4 c minced onion flakes
3/4 c carrot, shredded
1 c. broccoli
1 t olive oil
2 c cooked chicken breasts, shredded
1/2 t garlic powder
1/2 t dried parsley
1 can cream of mushroom soup
1 can cream of chicken
17 1/2 oz gnocchi
1 c cheddar cheese, shredded

Bring water to boil in a large pot.  Add Gnocchi and cook according package directions.  Set aside.  Heat a nonstick pan and add the oil. Put the onion flakes and veggies with the oil and cook over a medium heat, stirring frequently,  until the veggies have softened.  Add the cooked chicken to the pan with the veggies and  stir to combine. Add the cans of soup to the pan along with the garlic powder and parsley. Put  the cooked and drained gnocchi  on the bottom of the 9x13 pan that has been sprayed with cooking spray.  Top with the chicken and veggie mixture. Sprinkle with cheese and put in a 350 degree oven until the cheese is melted.
Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 7-he suggested serving with a dollop of sour cream
Madee: 7.5 they are very different and squishy i havent had anything like it before...
Destrie: he wouldn't try it

Destrie's 3 Cheese and Pasta Casserole

 Ingredients
1 cup Mozarella cheese
1 cup Cheddar cheese
1 cup Parmesan cheese
4 cups Rigatoni Pasta-cooked
1/4 cup Hormel Real Bacon Bits
2 Tbsp. minced onion flakes
1 pound ground beef
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon oregano
4 ounce can mushrooms
2 8 ounce cans tomato sauce
Directions:
Cook ground beef when browned, add minced onions.  To beef, add tomato sauce, seasonings, mushrooms and cooked macaroni.  Add bacon bits. Simmer 15 minutes, stirring frequently. Pour 1/2 of the mixture in a large greased 9x13 casserole dish. Cover with 1/2 of the cheeses. Add remaining macaroni mixture and add the rest of the cheese. Bake for 20 to 25 minutes at 375 degrees.
Rate It!
Jen: 8
Kile: 8
Kiley: 8
Madee: 7.5
Destrie: good

Chicken Bundles

This recipe came from a ward cookbook.  There were several, similar recipes for Chicken Bundles, so I put this recipe together combining ideas from a few of the recipes.

Ingredients:
1 pkg. cream cheese
4 green onions, chopped
salt and pepper, to taste
2 tubes crescent roll dough
1-2 cups cooked, chopped chicken (I used rotisserie chicken.)
3/4 c. shredded Mozzarella cheese
melted butter
bread crumbs

Directions:
Separate dough triangles.  Mix together cream cheese, onions, salt, pepper, chicken, and mozzarella cheese.  Place a tablespoon of mixture on a dough triangle.  Fold ends in and roll up.  Seal edges.  Dip in melted butter and roll in bread crumbs.  Bake at 375 for 18-20 minutes, until golden brown.

Serve hot, with the following sauce.

Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup milk
Combine ingredients in a sauce pan and heat until combined and hot.

Rate It!
Jen: 8.5
Kile: 8
Kiley: 8.5
Madee: 8.5
Destrie: good

Double Crust Potato Pie

Ingredients

* 4 cups sliced peeled potatoes
* 1 1/2 cups chicken broth
* 1 medium onion, diced
* 1 tablespoon butter or margarine
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 c. Hormel real Bacon Bits
* 3/4 c. Shredded Taco Blend Cheese
* 1 Pastry for double-crust pie (9 inches)
* 1 teaspoon milk

Directions

1. In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes.
2. Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Top with Hormel Real Bacon Bits and Shredded Taco Blend Cheese. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. Bake at 425 degrees F for 30 minutes -until golden brown. Serve warm.

Rate It!
Jen: 7
Kile: 7
Kiley: 6
Madee: 6
Destrie: not good