Teriyaki Steak
The ingredients you need include:
1 pound of flank steak,
¼ cup of soy sauce,
1 cup of pineapple chunks in their own juice (drain the liquid from the pineapples and save),
1 teaspoon of ginger,
1 tablespoon of sugar,
1 tablespoon of olive oil,
2 crushed cloves of garlic,
3 tablespoons of cornstarch, and
3 tablespoons of water.
To prepare this slow cooker recipe for flank steak you will need to cut the flank steak into about 1/8 inch slices and put them into the slow cooker.
Next, mix soy sauce, pineapple juice, ginger, sugar, oil, and garlic in a bowl. Pour this mixture over the steak. Now, cover the slow cooker and cook on low for 6 hours. Turn the cooker on high after the 6 hours and pour in the pineapple and then stir. Mix together the cornstarch and water in a bowl and add to the slow cooker. Cook on high and stir until the sauce begins to thicken. Most people enjoy this recipe over rice.
Review: Currently in the slow cooker!
Saturday, September 12, 2009
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole Ingredients
chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
Review: I did not follow the directions but I think it still came out Great! I place the rice on the bottom, then 5 whole chicken breasts on top, covered them with cheese and then put the soup and broth mixture on top. The chicken was tender and the rice was flavorful!
chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
Review: I did not follow the directions but I think it still came out Great! I place the rice on the bottom, then 5 whole chicken breasts on top, covered them with cheese and then put the soup and broth mixture on top. The chicken was tender and the rice was flavorful!
Tuesday, September 8, 2009
Enchilada Stacks
Enchilada Stacks from http://amoderngal.com/2009/08/17/enchilada-stacks/
makes 4 small (or 2-3 larger) servings
4 corn tortillas (preferably thicker handmade style)
1/2 pound ground turkey or ground beef
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup enchilada sauce or chunky salsa
1 can refried beans (or substitute homemade)
1/4 cup shredded cheese
Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.
Review: Quick and easy but a little bland!
makes 4 small (or 2-3 larger) servings
4 corn tortillas (preferably thicker handmade style)
1/2 pound ground turkey or ground beef
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup enchilada sauce or chunky salsa
1 can refried beans (or substitute homemade)
1/4 cup shredded cheese
Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.
Review: Quick and easy but a little bland!
Monday, September 7, 2009
Meal Plan
M: Hamburgers and potatoe pouches
T: Enchilida stacks
Wedesday:Chicken TetrazziniThursday:
Thursday: Carne Asada Tacos
Friday: Chicken Pot Pie
Saturday: Unstuffed pepper skillet
Sunday:Chicken and Chessy Rice Casserole
T: Enchilida stacks
Wedesday:Chicken TetrazziniThursday:
Thursday: Carne Asada Tacos
Friday: Chicken Pot Pie
Saturday: Unstuffed pepper skillet
Sunday:Chicken and Chessy Rice Casserole
Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
DIRECTIONS
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
REVIEW: This was ok, it was a little bland even though I seasoned the chicken before putting it in the slow cooker and also added a hint of itilian seasoning, it also did not smell that great as it was cooking.
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
DIRECTIONS
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
REVIEW: This was ok, it was a little bland even though I seasoned the chicken before putting it in the slow cooker and also added a hint of itilian seasoning, it also did not smell that great as it was cooking.
Saturday, August 29, 2009
Slow cooker Buffalo Chicken Sandwiches
Slow Cooker Buffalo Chicken Sandwiches by Allrecipes
PREP TIME 15 Min
COOK TIME 7 Hrs
READY IN 7 Hrs 15 Min
Original recipe yield 6 sandwiches
INGREDIENTS (Nutrition)
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
DIRECTIONS
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
These were really good, they even reheated well for lunch the next day. I will make these again!
PREP TIME 15 Min
COOK TIME 7 Hrs
READY IN 7 Hrs 15 Min
Original recipe yield 6 sandwiches
INGREDIENTS (Nutrition)
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
DIRECTIONS
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
These were really good, they even reheated well for lunch the next day. I will make these again!
Chicken Florentine Casserole
Chicken Florentine Casserole
Allrecipes
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly
This was really good! However I did not bake the chicken ahead of time, it was a time saver and I think it would have dried out the chicken. As for the rest of it I followed the recipe to a t!
Allrecipes
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly
This was really good! However I did not bake the chicken ahead of time, it was a time saver and I think it would have dried out the chicken. As for the rest of it I followed the recipe to a t!
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