Tuesday, May 3, 2011

Ranch House Crock Pot Pork Chops

6 pork chops, 1/2 inch thick
1 packet of dry Ranch Dressing Seasoning
10 oz can Cream of Chicken or Mushroom

Place pork chops,Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours

Serve with rice or mashed potatoes..

Wednesday, January 12, 2011

meatloaf in crock pot

Thanks to Elizabeth... This easy meal can be done in 15 minutes... or less..

I season mine more than the recipe calls for and I use ground sirlion instead of turkey. I have used ground beef but you have to get the fat off. But this is really good!

Moist Meatloaf In the Crockpot

2 Eggs
3/4 Cup Milk
2/3 Cup Seasoned Bread Crumbs
2 TSP Dried Minced Onion or Garlic
1 TSP Salt
1/2 Teaspoon Marjoram
1-1/2 Ground Turkey
1/4 Cup Ketchup
2 TBSP Brown Sugar
1/2 TSP Worcestershire

In a large bowl, combine the first 6 ingredients. Crumble the beef over the mixture and mix well. Shape into a round loaf; place in the crockpot. Cover and cook on low for about 6 hours. In a small mixing bowl, combine the ketchup, brown sugar, and worcestershire sauce. Gently pour it over the meat loaf. Cook for about 15 minutes or until heated through. Let stand for about 15 - 20 minutes before cutting. Serve with some garlic mashed potatoes and your favorite vegetable, and your family will think it was the best meatloaf ever.

Monday, December 27, 2010

loaded potato soup

Loaded Baked Potato Soup

by Laura on Mar, 04, 2010 in Recipes, leftovers, potatoes, soups

The other day I had some leftover baked potatoes that I needed to do something with. So of course my first thought was Loaded Baked Potato Soup, creamy, yummy potato goodness. My mom has a great recipe that you make using only cream. I decided that day though that I wanted to find a recipe that was a little more budget friendly and that uses milk. I ended up adapting a recipe that I found at Baking Like Betty. However, I think the original recipe would have worked just fine. It would probably just depend upon if you want it really creamy or not.

Loaded Baked Potato Soup

* 4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)
* 2/3 C butter
* 2/3 C flour
* 1 tsp salt
* 1/4 tsp pepper
* 6 C milk (I used 5 cups of skim milk and 1 cup cream)
* 1 C sour cream (I used reduced fat)
* 4 thinly sliced green onions
* 10 bacon strips, cooked and crumbled
* 1 C shredded cheddar cheese

1. Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
2. Peel and cube potatoes.
3. In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
4. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
5. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.
6. Garnish with bacon, cheese, and green onions. Yield 8 servings

Monday, July 26, 2010

Chipotle bean enchiladas

10 6inch corn tortillas
1 15 -ounce can pinto beans or black beans, rinsed and drained
1 tablespoon chopped chipotle pepper in adobo sauce
2 cups of shredded 4 cheese Mexican blend
1 10 ounce can of enchilada sauce

Grease a 2 quart rectangular baking dish
In a med bowl combine beans, chipotle pepper, 1 cup of cheese, and 1/2 can of enchilada sauce
Spoon about 1/4 cup of filling onto the tortilla. Roll up each tortilla,
Top with remaining enchilada sauce.
Cover with foil

Bake at 350 in oven for about 25 min. Remove foil. Sprinkle with remaining 1 cup of cheese
Bake, uncovered , for about 5 mins or until cheese melts

* When I made this we had fresh pinto beans and did not to the chipotle sauce-- Just because we did not have it :)

Top with sour cream :)

Tuesday, June 22, 2010

Saucy Chicken Casserole

1 10 3/4 can of condensed cream of mushroom or chicken
1/2 cup of milk
1 tablespoon dried minced onion
1/4 teaspoon of dried basil or sage, crushed
1/8 teaspoon of black pepper
4 slices of American cheese, torn into pieces
1 cup of dried elbow macaroni
4 cooked boneless chicken breasted ( cut into chunky pieces)
1/4 cup chopped red sweet pepper or one one 2 ounce jar sliced pimiento , drained ( optional)

In an ungreased 1 1/2 quart casserole combine soup, milk, dried onion, basil, and black pepper. Add cheese, chicken, uncooked macaroni, and sweet pepper to soup mixture; mix well. Cover and chill for 3 to 24 hours.

Bake covered in a 375 degree oven for about 1 hour or until macaroni is tender, stirring once.

Tuesday, March 2, 2010

Cheese Tortellini Alfredo --Publix Meal Deal

20 minutes meal ( 4 servings)

1 ( 19 0z ) Bag frozen Publix Cheese Tortellini
1 ( 8 oz) Publix Bakery Crusty Whitet BAguette
1 ( 15 oz) jar Classico Creamy Alfredo Pasta Sauce
1 ( 16 oz) Publix blended Salad
1/2 cup hidden valley ranch dressing

1 . Prepare tortellini following package instructions.
Slice bread; set aside
2.Drain tortellini and return to same pan on med. heat. Stir in alfredo sauce; cook and stri 5-7 min or until thoroughly heated.
3. Combine salad blend and dressing; toss until evenly coated. Serve.

Suggestion: Coat bread with garlic butter and broil just until lightly browned.

Spaghetti Bake

Spaghetti Bake
12 ounces of dried spaghetti
1 il of ground beef
1 cup chopped onion
2 cans of rotel
1 1/2 teaspoon of dried oregano
2 cups of shredded cheddar cheese
1 103/4 can of condensed cream of mushroom soup
1/4 cup of water
1/4 cup grated Parmesan cheese

optional - mushrooms, olives, peppers

Cook spaghetti according to package; drain. Set aside. In a large skillet cook ground beef, onions over med heat; drain. Stir in undrained rotel and other optional items, and oregano. Bring to boil; reduce heat. Simmer; uncovered, for 10 min

Spread half of the cooked spaghetti into a greased 3 quart retangular baking dish. Top with half of the beef mixture and 1 cup of shredded cheese.; repeat layers. Combine soup and water ; spred over cheese. Sprinkle with Parmesan cheese. Bake uncovered in a 350 oven for 30 minutes ir until heated through