Saturday, January 30, 2010

Slow Cooker Chicken Parmesan

Slow Cooker Chicken Parmesan
2-4 boneless, skinless chicken breast halves
1/2 cup bread crumbs
1/4 cup Parmesan cheese
1/2 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 egg, beaten
sliced mozzarella cheese
Jar of marinara sauce

Spread the 1 T of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg in a bowl. Combine the bread crumbs with the seasonings and Parmesan cheese in another separate shallow bowl or plate. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumb mixture. Place the chicken breast pieces in the bottom of the crock. Layer 2-3 slices of mozzarella cheese on top. Cover with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.

Review: This was ok, i personally like my breading on my chicken to crispy. The chicken was extremely tender and had good flavoring.

Thursday, January 28, 2010

Husband’s Favorite Barbeque Beef cups

Husband’s Favorite Barbeque Beef cups from here


1 can refrigerated biscuits

1 medium onion, chopped

½ cup barbeque sauce

¼ tsp thyme

1 lb. Ground beef

1 clove garlic, mashed

½ tsp. salt

¼ tsp. oregano

Cheddar cheese for topping

Directions: Brown hamburger, onion, and garlic together. Add barbeque sauce, seasonings, and simmer until hamburger is cooked. Meanwhile, press biscuits into muffin tins, forming cups. Fill with hamburger mixture and top with cheddar cheese. Bake according to biscuit directions.

These tasted great!! Simple weeknight meal. I would even make them for a potluck

Potato-Topped Sloppy Joe Casserole

from Pillsbury


1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon Pillsbury BEST® All Purpose Flour
1 (15.5 oz.) can Sloppy Joe sandwich sauce
1 1/2 cups frozen corn, thawed and drained
2 cups water
2 cups Hungry Jack® Mashed Potatoes, Flakes
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup sour cream
1 large egg
1/2 cup shredded Cheddar cheese
Chopped parsley (optional)

1. HEAT oven to 325°F. In large skillet, cook ground beef, onion and pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in flour. Add sandwich sauce and corn. Mix well. Reduce heat. Simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
2. BRING water to a boil in medium saucepan. Remove saucepan from heat. Stir in potato flakes until well blended. Add garlic salt, pepper, sour cream and egg. Mix well.
3. SPOON beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.
4. BAKE 25 to 30 minutes or until potatoes are set. Sprinkle potatoes with chopped fresh parsley, if desired. Let stand 5 minutes before serving to thicken sauce.

Review: This was simple and yummy! Great night meal. I made my sauce, since I didn't have any canned at home (here is the sloppy Joe sauce recipe). BTW picky 2 year old liked it to!

Monday, January 18, 2010

Complete BBQ Dinner

Complete BBQ Chicken Dinner from Eat at Homeboneless chicken breasts
barbecue sauce
potatoes, chopped
cheddar cheese, shredded
onion, diced
salt and pepper
a bit of olive oil
frozen corn on the cob
plenty of foil
Place the chicken in the bottom of the crockpot. Pour on some barbecue sauce. You don’t want to add too much, because the goal is to have as little liquid as possible in the bottom of the pot.

Stir the potatoes, a bit of olive oil onion, cheese and salt and pepper together in a bowl. Make a large packet out of foil and wrap the potatoes in it, loosely.

Wrap each corn in foil. Place the potato packet on top of the chicken. Add the corn. Cook on high for 5-6 hours or low for 7-8.

Review to come soon, but I must say that I love the fact that u have a complete dinner in one pot.

Slowe cooker Ham and Chessy Mashed potatoes and ham

Slow Cooker Ham Ingredients
2 cups packed brown sugar 1 (8 pound) cured, bone-in picnic ham
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Review: Simple and delicious!

So we had leftover ham and I wanted to try something new. Here is the recipe I tried from all recipes.
Ham and Cheesy Mashed potatoes

So here is another great way to use leftover mashed potatoes and ham.

2 cups mashed potatoes
3/4 teaspoon garlic salt
1 cup diced fully cooked ham
1 cup shredded Cheddar cheese
1/2 cup heavy whipping cream, whipped

In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450 degrees F for 15 minutes or until golden brown.

Review: This was simple, to add some more texture and taste I sprinkled the top with bread crumbs and Parmesan cheese. I think next time I will add more cheese, but that is because I like things cheesy.

Sunday, January 17, 2010

Weekly Meal Plan

M: Slow Cooker Sunday Chicken
T: Sloppy Joes and French Fries
W: Slow Cooker Chicken Parmansean a la slow cooker from Inside the Life of Lily and Reid
T:Angel Chicken
F:BBQ Beef Cups
S:Complete Barbecue Chicken Dinner in the Slow Cooker
S: Chicken Enchilidas

Tuesday, January 12, 2010

Crocpot Pineapple chicken

Crockpot Pineapple Chicken

6 whole chicken breast halves without skin
1 dash pepper
paprika to taste
One 20-ounce can pineapple tidbits in juice
2 Tbs dijon mustard
2 Tbs soy sauce
1 clove garlic, minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Servings: 6

Review: I do not think I will make this again, while it was simple to prepare it lacked texture and flavour.

Sunday, January 10, 2010


Petite Meatloaf

1 lb lean ground beef

2 eggs, beaten

3 Tablespoons milk

1 Tablespoon mustard

3 cloves fresh garlic

1 small onion, diced

½ Cup grated Parmesan cheese

½ Cup fresh bread crumbs (I used stove top)

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

¼ Cup ketchup

1/4 cup of ketchup

2 tablespoons brown sugar

1 tablespoon mustard

1. Gently combine all ingredients with hands into a large bowl until just combined. Form into 6 mini loaves and place onto a lined baking sheet.
2. Combine the ingredients for the sauce. Lightly brush tops with ketchup mixture . Bake at 350 for 20-25 minutes or until cooked through.

Review: This recipe is delicious. I do not care for meatloaf, but this recipe was flavorful and easy to prepare! Will be making it again!

Saturday, January 9, 2010

Burrito Bake

We made the burrito bake previously featured here I made it exactly as recipe stated and both my husband I think that the addition of the mushrooms, onions and olives is a must.

Creamy Potluck Potatoes

Creamy Potluck Potatoes from BHG

3 pounds potatoes, peeled and cut up (about 6 cups)
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces)
1/4 cup sliced green onions (2)
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain; rinse with cold water. Drain again.

2. Meahwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the shredded cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.

3. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup shredded cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onions. Makes 10 servings.

Review: These were really good. I did not add the green onions and added some extra cheese. I think for texture next time I will leave the skin on the potatoes. Overall a good recipe.

Bacon wrapped chicken

Bacon wrapped chicken from Melissa's Bargin Blog
3-4 chicken breasts
3-4 slices raw bacon
1 can cream of chicken soup
1 cup sour cream

Wrap chicken in bacon and place in the bottom of a greased slow cooker. Mix chicken soup and sour cream together and pour on top of chicken breasts. Cook on low for 6 hours. Serve over rice or egg noodles.

Review: This was simple to prepare took about 10 minutes in the morning before leaving for work. The chicken was very tender. I did season the chicken with some poultry seasoning pepper and paprika just for some added falvor.

Saturday, January 2, 2010

Meal Plan Jan.4-9

Monday:Bacon wrapped Chicken from Melissa's Bargain Blog
Tuesday:Sloppy Joes with Sweet potato Fries
Wednesday:Slow Cooker Chicken Parmesan frm Inside of Lthe Life ily and Reid
Thursday:Petite Meatloaf
Friday:Hamburgers and Cheddar Potato Fries
Saturday:Chicken Enchiladas
Sunday: BBQ cups

Pasteis de Carne


3 cups flour
1 teaspoon salt
10 tablespoons shortening, melted to lukewarm
1/2 cup milk, mixed with
1/2 cup hot water

2 tablespoons oil
1 onion, chopped
1 clove garlic, smashed
2 tomatoes, peeled,seeded and chopped
1 lb ground beef
1/2 teaspoon salt
2 tablespoons parsley, finely chopped
1 hard-boiled egg, chopped
1/2 cup mozzarella cheese, chopped
8 green olives, chopped
oil (for deep frying)

1.To prepare the pastry, sift the flour and salt into a bowl.
2.Add the melted shortening and warm milk and water.
3.Mix to a smooth dough and cut into 2 pieces.
4.To prepare the filling, heat the oil in a frying pan, add the onion and garlic and fry for 5 minutes until soft and golden.
5.Add the tomatoes, ground beef and salt.
6.Simmer for 20 minutes until almost dry.
7.Remove from the heat.
8.Add the chopped parsley, egg, cheese and olives and mix well.
9.To assemble pastries, roll out the pastry on a floured board to 1/8 inch thickness.
10. Put 12, 4 inch circles from each piece, 24 circles.
11.Place 1 tablespoon filling on each circle and moisten around the edge with warm water.
12.Fold over and seal the edges well.
13.Deep fry in preheated 375f degree oil for 4 to 5 minutes until golden and crisp.
14.Remove with slotted spoon and drain on absorbent paper towel.
15.The pastries are also delicious cold and make good picnic fare.
16.They may also be made without the ground beef.
17. Variation to replace ground beef, use finely chopped ham, chopped chicken, or shrimp.

Review: These are great as main dish or side dish. My mother in law made these a lot. I took a short cut and used round Asian won ton wrap found in the refrigerator section of the grocery store for the dough.

Unstuffed Pepper Skillet Dinner

Unstuffed Pepper Skillet Dinner from Stolen Moments

1 pound ground beef
1/2 onion, diced
2 carrots, diced
2-3 large green peppers, cut into chunks
Salt & pepper, to taste
1 15 oz. can tomato sauce
1/3 c. water
1 t. Italian seasoning
1/2 t. cumin
2 1/2 c. fully cooked rice
1. Brown ground beef and onions in a large skillet. Drain. Add carrots and green peppers. Season with salt and pepper to taste. Cook for 2-3 minutes. You want the peppers to stay somewhat crunchy.

2. Stir in tomato sauce, water, Italian seasoning and cumin. Bring to a slow boil, reduce heat and simmer for 10-15 minutes.

3. Stir in cooked rice until heated through. Top with shredded mozzarella cheese. Serve and enjoy. (Or refrigerate and reheat in oven or microwave just before serving.)

Leftovers of this work great as a burrito filling. Add some chili powder, more cumin and cayenne pepper, roll up in a tortilla and you’re all set

Review: This was a great compromise for our family since DH doesn't like stuffed peppers but I love them, This was simple and tasted great. This dish would make a great weeknight dinner. Make it supper speedy by preparing the veggies ahead of time