I like soups and chili in the cold months. Just made this crockpot chili recipe and everyone loved it (so easy). Hubby and I have been eating leftovers for lunch.
I had some red and yellow bell peppers that I added to it. Used one can of rotel tomatoes and one can of regular. Also added a can of tomato paste and water because it was thicker than I wanted and I didn't have any tomato sauce. I also made my own taco seasoning.
Ingredients: • 4 to 6 slices bacon or turkey bacon • 1 med onion chopped • 1 tablespoon flour • 3 to 4 cups frozen corn • 1 can cream of celery soup (Healthy Request) • 1 cup chicken broth • 1/2 cup green and/or red pepper, chopped • 2 large potatoes red or yellow, cubed • 1 cup evaporated milk (or cream) • herb seasoning blend • salt and pepper • 1 to 2 tablespoons chopped fresh chives or green onions
Turkey Scaloppine 2 cups reduced-sodium chicken broth 2 cups barley 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup frozen peas, thawed Turkey 2 pounds turkey breast for scaloppine 3/4 teaspoon salt 3/4 teaspoon black pepper 1/4 cup all-purpose flour 2 tablespoons olive oil 1/2 pound cremini mushrooms, quartered 1 large shallot, finely chopped 2 cloves garlic, finely chopped 2 cups reduced-sodium chicken broth 1/8 teaspoon ground nutmeg 1 tablespoon chopped tarragon Barley 1. In a medium-size saucepan, bring broth and 2 cups water to a boil. Stir in barley, salt and pepper. Simmer, covered, on low for 20 minutes. Stir in peas during last 2 minutes. 2. Season turkey with 1/2 teaspoon each of the salt and black pepper. Coat with flour. Reserve unused flour.3. In a large nonstick skillet or dutch oven heat 1 tablespoon olive oil over medium-high heat. Cook turkey 2 minutes per side. Reserve.4. Add the remaining tablespoon of oil, the mushrooms, shallot and garlic. Cook 4 minutes, stirring occasionally. Sprinkle 2 tablespoons of the remaining flour over mushrooms and cook, stirring, 1 minute. Gradually stir in broth and the remaining 1/4 teaspoon each salt and pepper. Add nutmeg and cook 1 minute until thickened; add reserved turkey and tarragon and heat through. For each lunch, reserve one serving of turkey before adding to sauce.Pot Roast 5 Ways Yankee Pot Roast 1 large onion, chopped 2 cloves garlic, chopped 1 beef chuck roast, about 3 pounds 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 pound carrots, peeled and cut into 3 x 1/2-inch thick sticks 1 pound small red-skinned potatoes, each about 1 inch in diameter, quartered 2 ribs celery, cut into 3 x 1/2-inch-thick sticks 1 cup reduced-sodium beef broth 2 tablespoons tomato paste 1/2 teaspoon dried thyme 2 tablespoons Worcestershire sauce 3 tablespoons cornstarch 1. Coat slow cooker bowl with nonstick cooking spray. 2. Place onion and garlic in slow cooker. Season beef with salt and pepper; place over onions. Arrange carrots, potatoes and celery around beef, in that order. Combine broth, tomato paste and thyme; pour over beef. Drizzle 1 tablespoon of the Worcestershire sauce over top. 3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4. Remove beef from slow cooker and place on a serving platter. Spoon out vegetables with a slotted spoon and place around roast. Keep warm. 5. Strain cooking liquid into a medium-size saucepan; skim off excess fat. Bring to a simmer. Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute until thickened. Stir in remaining tablespoon Worcestershire sauce. 6. Slice beef and serve with vegetables and gravy. Variation Stroganoff-Style Pot Roast Replace carrots, potatoes and celery with 3 cups sliced mushroomsand tomato paste with 1 tablespoon mustard. Eliminate Worcestershire sauce. Stir 1/2 cup sour cream and 2 tablespoons parsley into sauce. Cut roast into 2-inch pieces. Serve with cooked egg noodles and peas. Variation Ropa Vieja Try a Mexican spin by subbing 1 chopped green pepper for carrots, potatoes and celery; add 1 can (14 1/2 ounces) fire-roasted diced tomatoes in place of broth and tomato paste. Eliminate thyme and Worcestershire sauce; add 1 teaspoon each ancho chile powder, cumin anddried oregano. Shred beef into sauce and stir in a 10-ounce package thawed frozen corn and 2 tablespoons chopped cilantro. Serve with corn tortillas.
LASAGNA SOUP 1 pound ground chuck 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 teaspoon thyme 1 tablespoon firmly packed brown sugar 1 (32-ounce) box chicken broth 2 (14.5-ounce) can petite diced tomatoes 1 (15-ounce) can tomato sauce 2 teaspoons Italian seasoning 1/2 teaspoon salt 2 cups broken lasagna noodles 1 (5-ounce) package grated Parmesan cheese 2 cups shredded mozzarella cheese Garlic Crostini, recipe follows Garlic Crostini:
1 thin French baguette 1/2 cup extra-virgin olive oil 2 cloves smashed garlic Salt and freshly ground black pepper In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese. Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately. Crostini: Preheat oven to 350 degrees F. Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.
SLOW COOKER BREAKFAST CASSEROLE 6 beaten eggs10 slices of bread 1 1/2 C. milk 2 cups of grated sharp cheddar cheese 1/2 lb sausage salt and pepper yellow mustard (optional) Brown and crumble the sausage. Drain remaining fat. Spread mustard on one side of the bread and cut bread in quarters. Beat eggs and milk together with salt and pepper to taste.Spray inside of crockpot with nonstick cooking spray. Layer bread, cheese and sausage in crockpot. Pour milk and egg mixture over everything. Cook on low 8 – 12 hours.
RATATOUILLE 2 large eggplants Kosher salt 2 red peppers 2 yellow peppers About 1/2 cup olive oil, for cooking 4 small zucchini, cut into thick rounds 2 onions, sliced 2 cloves garlic, minced 2 pepperoncini, crushed 1 bay leaf 1 sprig fresh rosemary 8 medium tomatoes, seeded and roughly chopped Freshly ground black pepper Handful or 2 chopped fresh basil leaves Preheat the oven to broil. Thickly slice the eggplant, and lay the rounds on cake rackswhich you’ve placed in the sink. Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, rinse them well under the tap and pat them dry with a towel. While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap, and let sit 5 minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl. Turn the oven down to 450 degrees F. Put some oil on a baking sheet and toss the zucchini slices in it. “Grill” in the oven, turning once, about 10 minutes. Remove, and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, and spread on the baking sheet, and “grill” also, about 15 minutes. As things are done, add them to the bowl. While the vegetables are in the oven, heat a spoonful of olive oil in a saute pan, and fry the onions until soft. Add the garlic,pepperoncini, bay leaf, and rosemary, and saute 1 minute. Add the tomatoes. Cook the tomatoes until they are very soft and the whole mixture thickly soupy, about 15 minutes. Pour the tomato over the vegetables, and toss everything. Check the seasonings. Serve at room temperature with thebasil scattered over.
I like soups and chili in the cold months. Just made this crockpot chili recipe and everyone loved it (so easy). Hubby and I have been eating leftovers for lunch.
ReplyDeleteI had some red and yellow bell peppers that I added to it. Used one can of rotel tomatoes and one can of regular. Also added a can of tomato paste and water because it was thicker than I wanted and I didn't have any tomato sauce. I also made my own taco seasoning.
http://shine.yahoo.com/channel/food/recipes/taco-chili-538674/
Here is also my favorite Corn Chowder recipe:
Ingredients:
• 4 to 6 slices bacon or turkey bacon
• 1 med onion chopped
• 1 tablespoon flour
• 3 to 4 cups frozen corn
• 1 can cream of celery soup (Healthy Request)
• 1 cup chicken broth
• 1/2 cup green and/or red pepper, chopped
• 2 large potatoes red or yellow, cubed
• 1 cup evaporated milk (or cream)
• herb seasoning blend
• salt and pepper
• 1 to 2 tablespoons chopped fresh chives or green onions
Preparation:
Saute bacon in skillet until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet.
Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended.
In slow cooker, combine corn, soup, broth, chopped bell pepper, potatoes, onion roux mixture, and bacon in slow cooker.
Cook on low for 7 to 9 hours.
Add evaporated milk and seasonings in 30 minutes before serving. Serves 4 to 6.
Sounds great! Thanks Steph.
ReplyDeleteHere's some meals I am looking at for this week.
ReplyDeleteTurkey Scaloppine
2 cups reduced-sodium chicken broth
2 cups barley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
Turkey
2 pounds turkey breast for scaloppine
3/4 teaspoon salt
3/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 pound cremini mushrooms, quartered
1 large shallot, finely chopped
2 cloves garlic, finely chopped
2 cups reduced-sodium chicken broth
1/8 teaspoon ground nutmeg
1 tablespoon chopped tarragon
Barley
1. In a medium-size saucepan, bring broth and 2 cups water to a boil. Stir in barley, salt and pepper. Simmer, covered, on low for 20 minutes. Stir in peas during last 2 minutes.
2. Season turkey with 1/2 teaspoon each of the salt and black pepper. Coat with flour. Reserve unused flour.3. In a large nonstick skillet or dutch oven heat 1 tablespoon olive oil over medium-high heat. Cook turkey 2 minutes per side. Reserve.4. Add the remaining tablespoon of oil, the mushrooms, shallot and garlic. Cook 4 minutes, stirring occasionally. Sprinkle 2 tablespoons of the remaining flour over mushrooms and cook, stirring, 1 minute. Gradually stir in broth and the remaining 1/4 teaspoon each salt and pepper. Add nutmeg and cook 1 minute until thickened; add reserved turkey and tarragon and heat through. For each lunch, reserve one serving of turkey before adding to sauce.Pot Roast 5 Ways
Yankee Pot Roast
1 large onion, chopped
2 cloves garlic, chopped
1 beef chuck roast, about 3 pounds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound carrots, peeled and cut into 3 x 1/2-inch thick sticks
1 pound small red-skinned potatoes, each about 1 inch in diameter, quartered
2 ribs celery, cut into 3 x 1/2-inch-thick sticks
1 cup reduced-sodium beef broth
2 tablespoons tomato paste
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
3 tablespoons cornstarch
1. Coat slow cooker bowl with nonstick cooking spray.
2. Place onion and garlic in slow cooker. Season beef with salt and pepper; place over onions. Arrange carrots, potatoes and celery around beef, in that order. Combine broth, tomato paste and thyme; pour over beef. Drizzle 1 tablespoon of the Worcestershire sauce over top.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
4. Remove beef from slow cooker and place on a serving platter. Spoon out vegetables with a slotted spoon and place around roast. Keep warm.
5. Strain cooking liquid into a medium-size saucepan; skim off excess fat. Bring to a simmer. Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute until thickened. Stir in remaining tablespoon Worcestershire sauce.
6. Slice beef and serve with vegetables and gravy.
Variation
Stroganoff-Style Pot Roast Replace carrots, potatoes and celery with 3 cups sliced mushroomsand tomato paste with 1 tablespoon mustard. Eliminate Worcestershire sauce. Stir 1/2 cup sour cream and 2 tablespoons parsley into sauce. Cut roast into 2-inch pieces. Serve with cooked egg noodles and peas.
Variation
Ropa Vieja Try a Mexican spin by subbing 1 chopped green pepper for carrots, potatoes and celery; add 1 can (14 1/2 ounces) fire-roasted diced tomatoes in place of broth and tomato paste. Eliminate thyme and Worcestershire sauce; add 1 teaspoon each ancho chile powder, cumin anddried oregano. Shred beef into sauce and stir in a 10-ounce package thawed frozen corn and 2 tablespoons chopped cilantro. Serve with corn tortillas.
LASAGNA SOUP
ReplyDelete1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
Crostini:
Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.
SLOW COOKER BREAKFAST CASSEROLE
6 beaten eggs10 slices of bread
1 1/2 C. milk
2 cups of grated sharp cheddar cheese
1/2 lb sausage
salt and pepper
yellow mustard (optional)
Brown and crumble the sausage. Drain remaining fat.
Spread mustard on one side of the bread and cut bread in quarters. Beat eggs and milk together with salt and pepper to taste.Spray inside of crockpot with nonstick cooking spray. Layer bread, cheese and sausage in crockpot. Pour milk and egg mixture over everything. Cook on low 8 – 12 hours.
RATATOUILLE
2 large eggplants
Kosher salt
2 red peppers
2 yellow peppers
About 1/2 cup olive oil, for cooking
4 small zucchini, cut into thick rounds
2 onions, sliced
2 cloves garlic, minced
2 pepperoncini, crushed
1 bay leaf
1 sprig fresh rosemary
8 medium tomatoes, seeded and roughly chopped
Freshly ground black pepper
Handful or 2 chopped fresh basil leaves
Preheat the oven to broil.
Thickly slice the eggplant, and lay the rounds on cake rackswhich you’ve placed in the sink. Salt, very generously, and leave 30 minutes for the excess water to drain off. When they are ready, rinse them well under the tap and pat them dry with a towel.
While the eggplant drains, put the red and yellow peppers in the oven and broil to blacken the skin on all sides, 20 minutes total. Remove to a bowl, cover with plastic wrap, and let sit 5 minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl.
Turn the oven down to 450 degrees F.
Put some oil on a baking sheet and toss the zucchini slices in it. “Grill” in the oven, turning once, about 10 minutes. Remove, and add to the peppers. Finally, cut the rinsed and dried eggplant into large chunks, toss in oil, and spread on the baking sheet, and “grill” also, about 15 minutes. As things are done, add them to the bowl.
While the vegetables are in the oven, heat a spoonful of olive oil in a saute pan, and fry the onions until soft. Add the garlic,pepperoncini, bay leaf, and rosemary, and saute 1 minute. Add the tomatoes. Cook the tomatoes until they are very soft and the whole mixture thickly soupy, about 15 minutes.
Pour the tomato over the vegetables, and toss everything. Check the seasonings. Serve at room temperature with thebasil scattered over.
Steph and Amy
ReplyDeleteyou ladies are awesome!