I guess this has been a crock pot week. Last night for dinner, my FI made Crock Pot BBQ Chicken. Super easy!! It put boneless/skinless chicken breasts and thighs in the crocck pot and then topped with 2 bottles of BBQ sauce (your fav flavor will work). We had baked potatoes/yams, salad and asparagus to go with it.
I had planned to make salmon tonight for dinner...but when I took the chicken out of the crock pot and there was so much sauce left over, I thought why not make BBQ beef. I put a chuck roast in the sauce. Tonight, we will have BBQ beef sandwiches. I have also roasted butternut squash, yams and turnips (pre-cut from Trader joes) and have made a spinach salad.
Friday, February 29, 2008
Wednesday, February 27, 2008
Crock Chicken Provencal
I got this recipe off www.savingdinner.com. It was pretty tasty but the sauce could have been a little thicker. Unfortunately, I think cooking in a crock pot makes things more liquidy. I am not sure if I will make this again. The family liked it but were not that impressed. I used the fennel seeds, ground thyme and then I sprinkled on Italian seasoning.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Tuesday, February 26, 2008
Pumpkin Banana Beef Stew
Pumpkin Banana Beef Stew
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
Hawaiian Chicken
I made Hawaiian Chicken for dinner. It was really easy and tasted pretty good. The recipe is under a previous post, I believe called "Hawaiian Chicken", also. I made the sauce, put frozen chicken breasts into the crock pot and then layered with pineapple. I turned it all on at 12 and it was done in time for dinner at 5pm. I also made brown rice in a rice cooker, broccoli and a bagged salad. Everyone thought this was really good. I think next time I might add a bit of soy sauce.
Steaks for dinner
Last night I was lazy about cooking and writing. My FI grilled steaks and I made bagged salad, couscous (super easy), noodles (FI does not like couscous) and broccoli. The steaks were really good!!
Sunday, February 24, 2008
Supper Corn Chowder
I was planning on baking a chicken tonight. My dad's family use to have chicken every Sunday. When I called my mom to see if this sounded good, she said she was planning on making corn chowder. This has been a family favorite since I was a little girl. This fast became a fav of my FI. I have lightened the recipe by using fat free milk and reduced sodium condensed soup.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Crock Pot French Dip Sandwiches
Crock pot French Dip Sandwiches
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
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