Monday, January 24, 2011

Sunday Roast Beef Stroganoff

My whole family (even Nic) loves this dinner. It is perfect for a busy Sunday. Try it. I guarantee it will be a favorite.

2-3 lb. chuck roast
1 envelope onion soup mix
1 c. water
1 can cream of mushroom soup
1 c. sour cream

Brown roast. Add water and soup mix. Cover and bake in 350 degree oven for 3-4 hours. Remove from oven and stir in soup and sour cream. Serve over hot noodles, rice, or mashed potatoes.

Blue Moose Soup


1 pkg Jimmy Dean sausage--either spicy or italian
1 onion chopped
1 large can crushed or chopped tomatoes
2-3 cans chicken broth
oregano, cayenne pepper, black pepper, and salt to taste.
2-3 cups cooked rice (can put 1 cup uncooked rice in with soup, but I think it takes too long to cook; easier to cook the rice simultaneously or before hand)
1 can garbanzo beans
1 pkg frozen chopped spinach
1 pkg feta cheese

Cook the sausage and onion together in a large sauce pan. When sausage is done, add the tomatoes, 2 cans chicken broth, garbanzo beans, and spices. Let simmer 10 minutes. Add cooked rice and spinach and simmer until spinach is ready. May want to add additional can of chicken broth if it is too thick. To serve, top with crumbled feta cheese. (It really needs the feta to taste right. So add plenty on top!)

**Keeps well in the fridge for 5-7 days, also freezes well. Over time the rice soaks up a lot of the moisture; for leftovers add a little water and salt.**

Marne's Notes: My friend and fellow YW Presidency member Jennifer made this soup for our Secret Grandma Reveal  a few weeks ago. It was so good! She calls it Blue Moose because they copied it from the Blue Moose Restaurant and didn't know what it was really called. Try it...you will love it! I am not normally a fan of feta cheese but it really makes the soup. Don't leave it out!

30+ Free Printable Recipe Cards


Today I found some really cute printable recipe cards and other freebies relating to the kitchen. There are more than 30 to choose from! Have fun organizing your recipes on pretty cards.

Friday, January 14, 2011

White Chili

This is one of my favorite crock pot soup recipes, and it's also a Weight Watchers recipe, but its so good you'd never know! This is one of the meals I make to take to anyone in need and it's always a hit!

3 boneless, skinless chicken breasts, cooked and diced
1 c onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp ground cumin
1/2 tsp dried oregano leaves
32 oz carton of chicken broth
3 cans white navy beans, rinsed and drained
1 c shredded Monterey Jack cheese

Add all ingredients to crock pot except cheese. Keep the crock pot on LOW and simmer for as long as you want to. Right before serving, turn off the crock pot and add the cheese. Stir until melted.

Beef Stroganoff with Rice

Another one from "365 Days of Slow Cooking"! Can you tell I enjoy this cookbook? And why not? It's making dinner for me!

1 1/2 lbs beef stew meat (mine was frozen)
2 T onion soup mix
1 (4 oz) can mushrooms, drained
1 can Cream of Mushroom Soup
1/2 cup sour cream
4 oz cream cheese

In 2-3 quart slow cooker, mix stew meat and dry soup mix until evenly coated. Top with mushrooms and soup. Cover and cook on LOW for 7-8 hours. About 30 min before serving, cook rice. Just before serving, stir sour cream and cream cheese into beef mixture until smooth. Serve over rice.
(Mine cooked in about 3 hours on LOW in my quirky crock pot!)

Slow Cooker Sweet & Sour Chicken

Another recipe from "365 Days of Slow Cooking"! This one is really yummy!!

4 boneless, skinless chicken breasts (mine were frozen)
1 cup Catalina dressing
1 cup apricot jam
1 packet onion soup mix

Place chicken in slow cooker and combine other ingredients in a small bowl. Pour sauce over the top of the chicken. Cook on HIGH for 3 hours and serve over rice.
(Since my crock pot cooks faster, I cooked on LOW for 3 hours and it was perfect!)

Chicken A La King

This recipe is from one of my new cookbooks, "365 Days of Slow Cooking" which I love! The author is Karen Petersen and it's got lots of great crock pot recipes! I modified this one slightly - my modifications are in parenthesis.

3 lbs chicken tenders, cut in half (2 lbs)
1 16 oz package baby carrots (1/2 pkg)
2 red bell peppers, chopped (1 pepper)
1 onion, chopped
3 garlic cloves, minced (1 garlic clove)
1 8 oz. pkg cream cheese, cut into cubes
2 jars Alfredo sauce, (1 jar)
1 cup milk
1 can Cream of Chicken Soup
1 tsp dried basil leaves
1/8 tsp pepper
Hot cooked noodles, mashed potatoes, biscuits or rice

Place chicken in 5-6 quart slow cooker. Add carrots, bell peppers, onions and garlic; mix gently. In food processor or blender, combine cream cheese with Alfredo sauce and milk; process or blend until combined. Pour into large bowl and add cream of chicken soup, basil and pepper. Mix well. Pour sauce into slow cooker. Cover and cook on LOW for 7-9 hours or until chicken and vegetables are tender. Serve over hot cooked noodles, potatoes, biscuits, or rice.
Angela's way: my crock pot tends to cook fast, so I usually put any meat I'm cooking into the crock pot frozen. So my chicken tenders were frozen pieces when I added them. Frozen meat makes more tender and juicy meat, I've found. The amount I did in my crock pot, with my modifications, cooked in 4 hours on LOW in my crock pot. The chicken was perfect - tender and juicy and the sauce was delicious! One of the cooking tips for using a crock pot that Karen suggests in this cookbook, if your crock pot is 1/2 full, it will cook the best.