Tuesday, August 26, 2008

I am trying something new this morning.

I used 4 boneless skinless chicken breasts (you could use thighs)
about 6 teaspoons of minced garlic
salt and pepper to taste
1 zuchini cut in half moons
2 yellow squash cut in half moons
1 bell pepper chopped
1 onion chopped
1/4 cup balsamic vinegar
3 teaspoons of worcestershire sauce

I seasoned the chicken and placed in a crockpot bag that I had sprayed with pam. Oh the chicken was frozen cause I forgot to take it out last night lol. Then I washed and cut up the veggies. Mix the balsamic and worcestershire with the garlic and salt and pepper. Toss the veggies in the mixture. Pour over chicken. Cover cook on low 6-8 hours. I used the auto function on my pot. It cooks up to high for about 2 hours and then reduces to low heat.

I will serve with rice and crescent rolls.

Saturday, August 16, 2008

Taco soup

Taco Soup

1 lb ground beef or turkey
1 pkg taco seasoning
salt and pepper to taste
chili powder to taste
cumin to taste
2 cans diced tomatoes
1 can tomato sauce
1 can chili beans, undrained
1 can kidney beans, undrained
1 can whole kernel corn, undrained
up to a cup or two of water, depending how soupy you want it

Brown the meat and drain. Add all ingredients to the crockpot and stir well. Cook on low for about 6-8 hours.

Serve with your choice of toppings:

sour cream
tortilla chips

Tuesday, August 12, 2008

Texas Campfire Chili

1 1/2 lb stew meat cut into small chunks
2 cans spicy v-8
1 can beef broth
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoons pepper
1/4 teaspoons cayenne
1 cup water
2 cloves minced garlic
1 onion, chopped

Brown meat and onions. Add all other ingredients and simmer till meat is tender.
Serve with your choice of toppings.

suggested toppings:
corn cakes
sour cream
bread and butter

Sunday, August 10, 2008

Raspberry Chicken

This is a rather strange sounding recipe I found right after hubby found out he was diabetic. It has become a family favorite that my very picky eater son requests often.

Here is the recipe. Sorry I forgot to take a picture yesterday.

Raspberry Chicken

chicken tenders or boneless, skinless breasts
jar of raspberry jam or preserves ( i use the sugar free due to diabetes in family)
can of mountain dew, 7-up or sprite (again i use diet )
about 2 tablespoons of butter
Your favorite seasonings to taste

The original recipe called for just a little jam and mountain dew but we like the "gravy" over roasted garlic mashed potatoes, and I found it was way to dry with less.

Melt the butter in a large skillet. Season the chicken and lightly brown the chicken, you aren't really looking for alot of color on it just to seal in the juices. Mix the mountain dew and raspberry jam in a bowl and add a little seasoning. Once it is mixed well pour over chicken, stir gently and cover. Simmer on medium high heat for about 45 minutes, turning chicken about every 15 minutes. After about 30 minutes I uncover and turn heat to high to reduce sauce by 1/2. We serve with roasted garlic mashed potatoes and whole kernel corn.

Friday, August 8, 2008

Crockpot Spaghetti and Meatballs


1 pound ground turkey
1 cup bread crumbs
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1 egg, beaten

4 cloves garlic, minced
3 cans crushed tomatoes
1 can tomato paste
1 cup beef broth
2 teaspoons dried italian seasoning
2 teaspoons white sugar
3 teaspoons salt

In a large bowl, combine ground beef, bread crumbs, parsley, parmesan, garlic powder, and beaten egg. Mix well and form into 12 balls. Heat a small amount of oil in large skillet. Brown the meatballs. Add all sauce ingredients and stir, start in crockpot while you mix and brown the meatballs. Add meatballs to crock. Simmer on low for 6-8 hours.

Side dishes:

steamed broccoli, boiled okra, garlic bread