Sunday, October 6, 2013
1/2 cup wheat germ
2 large egg whites
1/4 cup packed fresh basil
2 cloves of garlic minced
2 small onions chopped
1 pound ground turkey
1 tsp olive oil
1 small red pepper chopped
1 jar 24-26 ounce marinara sauce (I used my homemade but any sauce would work)
1 tsp dried thyme
1 tsp dried oregano
Spray the inside of your crock with cooking spray. Mix wheat germ, egg whites, basil, half of the garlic and half of the onions in a bowl. Add turkey and a pinch of salt and pepper and mush all together with your hands until completely mixed. Set aside.
Heat oil in sauce pan. sauté bell pepper, other half of garlic and onion. Add thyme and oregano. Cook until onions are clear. Place into crock add jar of marinara sauce and .5 cup of water and mix all together with a fork in the crock.
roll turkey mixture into 2 inch balls and drop them into the sauce. (you will get about 20 balls). Cook on low for 4-6 hours. Enjoy over pasta.
Sunday, September 29, 2013
Princess is the best helper!
Tastes as good as it looks! Wonderful spicy smoky flavor!
So we have a lot of Kale in our organic garden. It is the gift that keeps giving. It is hardy and really provides us with a ton of kale throughout the season. We have made kale chips and kale salads. I was so happy to find this soup. It was most excellent and perfect for fall.
1 onion minced
4 cloves garlic minced
1 tablespoon EVOO
1 tablespoon chili powder
1.5 teaspoons fresh minced oregano or .5 teaspoon dried
1 teaspoon minced canned chipotle chile in adobo
6 cups chicken broth
1 pound aprox. 3 red potatoes scrubbed and cut into 1/2 inch pieces
8 ounces kielbasa sausage halved lengthwise and sliced 1/2 inch thick
8 ounces of kale stemmed and torn into small pieces
salt and pepper to taste
grated parmesan cheese
microwave onion, garlic, oil, chili powder, oregano and chipotle in bowl, stirring occasionally, until onion is softened, about 5 minutes, transfer to slow cooker.
stir broth, potatoes and kielbasa into slow cooker. cover and cook on low 6 hours or until potatoes are soft.
stir in kale, cover and cook on high for 20 minutes. season with salt and pepper. Sprinkle parmesan cheese on top. Enjoy!
Monday, May 20, 2013
2lbs boneless skinless chicken tenders or chunks.
2 small containers chicken broth (3 cups total)
1 package dry ranch mix
1/2 package taco seasoning mix (it called for a whole package but I knew that would be too spicy for my little man)
Cook on HIGH for three hours. Drain liquid, shred with a fork. Enjoy!
Sunday, April 28, 2013
4 boneless skinless chicken breasts cut in half (raw)
2.5 cups chicken broth
1 cup chopped onion
1 cup chopped celery
1 14 ounce bag cornbread stuffing (you can make your own stuffing with gluten free bread)
1 can cream of chicken soup (I make my own)
1 stick of butter melted
spray crock. place chicken breasts on the bottom. Celery and onion on top of chicken. Pour cream of chicken soup on top. Mix chicken broth, melted butter and stuffing together with a fork. Spoon stuffing on top of cream of chicken soup. Cook on low for 4 hours.
Enjoy! This will be a staple going forward. This makes a lot so plenty of leftovers!
I served with green beans and a salad.
Monday, February 18, 2013
- 16 ounces hash browns, frozen
- 1/2 lb bacon, cooked and crumbled
- 1/2 medium onion, diced
- 1/2 medium bell pepper, diced
- 3/4 cup cheddar cheese, shredded
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
Repeat the layering process two more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together.
Pour over the crock pot mixture.
Cover and cook on low 8-10 hours.
***I cooked this for 7 hours and it was perfect. The whole family enjoyed. it.
Tuesday, January 29, 2013
1 cup chopped celery
1/2 cup chopped onion
1/4 lb cooked ham cubed or in strips
1 box scalloped potatoes and mix packet
4 cups chicken broth (I am loving Trader Joe's organic broth)
salt and pepper to taste
2 cups half and half
1/3 cup flour
Place chopped celery and onion in bottom of crock. Place ham on top. Add potatoes, sauce mix, chicken broth, salt and pepper and stir everything together. Cook on low for 5-7 hours. Whisk flour and half and half together. Add to crock. Cook on low for another 30 minutes. Enjoy!
Friday, January 25, 2013
2lbs ground beef
1/2 tsp salt
1 tsp pepper
2 cups tomato juice or puree
1 tablespoon garlic
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup ketchup
1 tsp Italian Seasoning (or any meat seasoning you like ie-Lawrys)
put chopped onion and celery in bottom of crock. With your hands mix together salt, pepper and ground beef and make eight balls. flatten the balls into patties and place them in the bottom of the crock, try not to overlap but if you do stagger them. Stir the tomato juice, ketchup, garlic and Italian seasoning together. Pour over ground beef and cook on low for 5-7 hours or high for 2.5. Serve with whatever toppings you want.
Saturday, January 19, 2013
3 cups thin pretzel sticks
4 cups wheat chex
4 cups cheerios
12 ounces salted peanuts
half a stick of butter (melted)
1 tsp garlic powder
1 tsp celery salt
1/2 tsp season salt (Lawrys)
2 Tbsp parm. Cheese
2 cups m&ms or choc chips.
Mix pretzels, cereals and peanuts together in crock. Add seasonings and parm cheese to melted butter, mix well. Pour butter mixture over dry stuff in crock. Stir around until coated. Cook on low for 2.5 hours stirring every 30 minutes. After 2.5 hours let mix cook for 30 minutes without the lid. let cool. Add m&ms or choc chips once cool. Serve and enjoy.
Monday, January 14, 2013
This was a fantastic way to use all of our turkey leftovers from the holidays. It makes a lot and the kids both loved it. I think it would work well with ham too.
2 1/2 cups diced cooked turkey breast (for ease, buy a precooked breast, such as Jennie-O)
1 (14 1/2 ounce) can fat-free chicken broth
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup shredded low-fat cheddar cheese (I used a little more cheese)
8 ounces canned mushroom slices, drained
1/4 cup pimento stuffed olive (optional) (I did not use these)
12 ounces uncooked spaghetti or any type of noodle
3 tablespoons water
1 1/2 tablespoons cornstarch
Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir. Cook on low for 6-8 hours. Serve over cooked spaghetti; sprinkle with parmesan cheese. Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.