Friday, October 16, 2009

slow cooker pot roast

Easy Slow-Cooker Beef Stew


Prep Time:

15 min

Total Time:

9 hr 30 min

Makes:

4 servings, about 1-2/3 cups each

What You Need!

1 cup fat-free reduced-sodium beef broth

1/4 cup Light Zesty Italian Dressing

1/4 cup Barbecue Sauce

1 tsp. dried oregano leaves

1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes

1 lb. red potatoes, quartered

4 large carrots, cut into 1-inch-thick slices

1 large onion, cut into chunks

2 slices Bacon, chopped

3 Tbsp. flour

3 Tbsp. water

Make It!

MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

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Wednesday, October 14, 2009

Cheesy Chicken and Veggie Mac

Cheesy Chicken & Veggie Mac




Prep Time:

15 min

Total Time:

25 min

Makes:

4 servings, 1-1/4 cups each

What You Need

1 pkg. Macaroni & Cheese Dinner

1 pkg. (10 oz.) frozen mixed vegetables

1/4 cup fat-free milk

2 tsp. butter

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1/8 tsp. garlic powder

Make It

COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

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Tuesday, October 13, 2009

Wednesday October 14th

Bruschetta Minute Steaks






What You Need!

1 Tbsp. oil

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

1/4 cup Zesty Italian Dressing

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)

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Monday, October 12, 2009

Tuesday Grilled Chicken Packs

Barbecue Chicken Packets




What You Need!

4 boneless skinless chicken breast halves (1 lb.)

3/4 cup Barbecue Sauce

1 can (15-1/4 oz.) whole kernel corn, drained

1/2 cup chopped green pepper

Make It!

PREHEAT grill to medium-high heat. Place 1 chicken breast half in center of 18x12-inch sheet of heavy-duty foil. Spoon barbecue sauce over chicken; top with vegetables.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on grate of grill; cover with lid. Grill 12 to 15 min. or until chicken is cooked through (170°F) and vegetables are tender.

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Sunday, October 11, 2009

Monday Oct 12th Sloppy Tacos

Sloppy Tacos


What You Need!

1 lb. ground beef

1 jar (16 oz.) Thick 'N Chunky Medium Salsa

1 pkg. (12 oz.) hamburger buns (8 buns)

1 pkg. (6 oz.) slice cheese

Make It!

BROWN meat in large skillet; drain.

STIR in salsa; cook until heated through, stirring occasionally.

FILL buns with meat mixture and Singles.

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Saturday, October 10, 2009

Orange Pecan Squash Bake Sunday Oct-11

Orange Pecan Squash Bake


INGREDIENTS

1 small butternut squash (about 1 lb)

1/4 cup packed brown sugar

1/4 cup honey

2 tablespoons butter or margarine

2 tablespoons orange juice

2 tablespoons chopped pecans

DIRECTIONS

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut squash into 4 pieces; discard seeds and membranes. Place squash skin side down in baking dish. Cover with microwavable plastic wrap. Microwave on High 5 to 10 minutes or until slightly tender.

2. Meanwhile, in 2-quart saucepan, mix brown sugar, honey, butter and orange juice. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in pecans.

3. Spoon brown sugar mixture evenly over squash. Bake about 10 minutes or until squash is fork-tender.

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Shopping List Oct 12-18

Shopping List




1 lb. ground beef

6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)

4 boneless skinless chicken breast halves (1 lb.)

1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)

1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes

2 slices Bacon, chopped

3 slices Bacon, cooked, crumbled



1 pkg. (6 oz.) slice cheese

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1 1/4 cup fat-free milk

2 tsp. butter

1 tub (8 oz.) Chive & Onion Light Cream Cheese Spread



2 cans (8 oz. each) reduced fat refrigerated crescent dinner rolls



1/2 cup Zesty Italian Dressing

1 jar (16 oz.) Thick 'N Chunky Medium Salsa

1 cup Barbecue Sauce

1 can (15-1/4 oz.) whole kernel corn, drained



2 large tomatoes, chopped (about 2 cups)

1 yellow pepper, finely chopped

4 large carrots, cut into 1-inch-thick slices

1 large onion, cut into chunks

1/2 cup chopped green pepper

1 lb. red potatoes, quartered



1 pkg. Macaroni & Cheese Dinner

1 pkg. (6 oz.) Stuffing Mix for Chicken, prepared as directed on package

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup fat-free reduced-sodium beef broth





1 pkg. (10 oz.) frozen mixed vegetables

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1/2 cup thawed Whipped Topping



1 square Semi-Sweet Chocolate, melted



1 pkg. (12 oz.) hamburger buns (8 buns)

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Friday, October 9, 2009

Woohoo it's the weekend Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake


INGREDIENTS

Brownie Base

1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1/2 cup canned pumpkin (not pumpkin pie mix)

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

1/2 cup semisweet chocolate chips, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.

4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

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Thursday, October 8, 2009

Friday Night!!!! Skillet Lasagna

Skillet Lasagna


INGREDIENTS

1 lb lean (at least 80%) ground beef

1/2 lb bulk mild Italian sausage

1 jar (26 oz) tomato pasta sauce

1 cup water

5 uncooked lasagna noodles, broken into 2-inch pieces

1 container (12 oz) cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon dried parsley leaves

1 egg

2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS

1. In 12-inch nonstick skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender.

2. Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender.

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Wednesday, October 7, 2009

Sage and Rosemary Pork Chops Oct 8th Thursday

Sage & Rosemary Pork Chops


INGREDIENTS

2 boneless pork loin chops (3/4 inch thick)

2 teaspoons olive or vegetable oil

1/2 teaspoon dried sage leaves

1/2 teaspoon garlic-pepper blend

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon salt

DIRECTIONS

1. Heat closed contact grill 5 minutes. Brush both sides of pork chops with oil; sprinkle with sage, garlic-pepper blend, rosemary and salt.

2. Place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

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Tuesday, October 6, 2009

Pepper and herb beef stroganoff for Wednes day Oct 7th

Pepper & Herb Beef Stroganoff


INGREDIENTS

1 tablespoon butter or margarine

1/2 lb boneless beef sirloin steak, cut into thin bite-size strips

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground black pepper

11/2 cups sliced fresh mushrooms (4 oz)

1/4 cup Progresso® beef flavored broth (from 32-oz carton)

1 tablespoon chili sauce

1/4 teaspoon dried thyme leaves

1/4 cup chive-and-onion sour cream

2 tablespoons chopped fresh parsley

Hot cooked noodles, if desired

DIRECTIONS

1. In 8-inch nonstick skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently, until browned.

2. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, chili sauce and thyme. Cook 3 to 5 minutes, stirring occasionally, until flavors are blended.

3. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked noodles.

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Monday, October 5, 2009

Tuesday Oct 6th Quick Sausage Supper

Quick Sausage Supper


INGREDIENTS

3/4 lb bulk pork sausage

1/2 cup chopped onion (1 medium)

2 tablespoons all-purpose flour

1 can (14.5 oz) diced tomatoes, undrained

1 can (4 oz) mushroom pieces and stems, undrained

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 can (12 oz) refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1. Heat oven to 375°F. In 10-inch ovenproof skillet with 2-inch-deep sides, cook sausage and onion over medium heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.

2. Sprinkle flour over sausage mixture in skillet. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. Cook until slightly thickened, stirring occasionally. Reduce heat; simmer uncovered while preparing biscuits.

3. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces over hot sausage mixture. Sprinkle with cheese.

4. Bake uncovered 16 to 20 minutes or until biscuits are golden brown.

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Sunday, October 4, 2009

Monday Oct 5th Creamy chicken Dijon Skillet

I think it will be easier to post the recipe the day before so it is  available all day hope you guys like it!!

Creamy Chicken Dijon Skillet




INGREDIENTS

4 boneless skinless chicken breasts

3/4 lb fresh whole green beans

2/3 cup water

1 medium red bell pepper, cut into thin bite-size strips (1 cup)

1/4 cup creamy mustard-mayonnaise sauce

1 container (10 oz) refrigerated Alfredo sauce

DIRECTIONS

1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 10 to 12 minutes, turning once, until fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.

2. To same skillet, add green beans and water; heat to boiling. Cover; cook 7 to 9 minutes or until beans are tender.

3. Add remaining ingredients to skillet; stir until blended. Return chicken to skillet. Reduce heat to low; cover and simmer 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender.



Tigers love to tug on purple ducks

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Saturday, October 3, 2009

Shopping list October 5-11

Here is the list for all of the recipes starting on  October 5th until the 11th.

Shopping List




Baking Mixes/Ingredients/Spices

1 box brownie mix, dark chocolate fudge

1/2 cup(s) chips, semisweet, chocolate

2 Tbsp pecans, chopped

1 Tbsp parsley leaves, dried

1/2 tsp pumpkin pie spice

1/2 tsp sage leaves, dried

1/4 tsp thyme leaves, dried

Canned
1 container sauce, Alfredo, refrigerated

1 jar sauce, tomato pasta

1/4 cup(s) Progresso® beef broth

1 can Green Giant® mushroom pieces and stems

1/2 cup(s) pumpkin, canned

Cereals/Snacks/Beverages

2 Tbsp juice, orange

Condiments

1/4 cup(s) honey

1/4 cup(s) sauce, mustard-mayonnaise, creamy

1 Tbsp sauce, chili

Dairy/Refrigerated

2 cup(s) cheese blend, Italian, shredded

1 container cheese, cottage

2 pkg cheese, cream, softened

1 cup cheese, mozzarella, shredded

1/2 cup(s) cheese, Parmesan, grated

3 eggs

1 can refrigerated buttermilk biscuits

3 Tbsp butter or margarine

1 can buttermilk

1/4 cup(s) sour cream, chive-and-onion

Meal Mixes/Dry/Packaged/Cooking

1pkg Elbow noodles,

1pkg noodles, lasagna

Meat/Poultry/Seafood

1/2 lb beef sirloin steak, boneless, cut into thin bite-size strips

1 lb beef, ground, lean (at least 80%)

3/4 lb bulk pork sausage

4 pork loin chops, boneless

1/2 lb Sausage, bulk Italian

4 chicken breasts, boneless skinless

Produce

2 Tbsp parsley, chopped fresh

1/4 tsp rosemary leaves, dried, crushed

3/4 lb beans, green, fresh or frozen

1 medium bell pepper, red, cut into thin bite-size strips

1 1/2 cup(s) mushrooms, fresh, sliced

1/2 cup(s) onions, chopped

1 small squash, butternut

1 can tomatoes, diced

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