Archive for the ‘Recipes’ Category

~* Creamy Italian Chicken *~

March 3, 2007

If you saw my MPM post, you might remember I said I would share any of the new recipes we tried and liked. We exchanged the Chicken Saltimbocca for chili, so that new recipe will be moved to next week. But tonight we made the Creamy Italian Chicken and IT.WAS.SO.GOOD!!!
Here’s the recipe:

(This recipe came out of the new Taste Of Home’s Slow Cooker Recipes 2007…an excellent cookbook!)

Cook time: 4 hours
Maura McGee
Tallahasee, Florida

4 boneless skinless chicken breast halves (4 oz each) (we used whole boneless/skinless breasts)
1 envelope Italian salad dressing mix
1/4 C water
1 package (8 oz) cream cheese, softened
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted (we used cream of mushroom)
1 can (4 oz) mushroom stems and pieces, drained (left in the juice)

Hot cooked pasta or rice (we used rice cooked in ff chicken broth)
Fresh oregano leaves, optional (didn’t use)

* Place chicken in a 3-qt slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low for 3 hours.

* In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. (Before stirring in mushrooms, I used 1/4 – 1/2 of cream cheese/soup mixture to “frost” the breasts, then added in the mushrooms to the remaining mixture). Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over pasta or rice. Garnish with oregano if desired.

Yield: 4 servings.

This was so delicious and flavorful…and the chicken was very moist too.
Enjoy!

~* Tasty Thursday Recipe: Savory Meat Loaf w/ Chili Sauce *~

March 2, 2007



Savory Meat Loaf with Chili Sauce

from About.com Southern Food
INGREDIENTS:

* 1/3 cup fine dry bread crumbs
* 1 cup milk
* 1/4 cup finely minced onion
* 1 teaspoon butter
* 1 pound lean ground beef
* 1 egg
* 1 tablespoon chili sauce
* 1 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/2 teaspoon curry powder > used garlic powder instead
* 1/2 teaspoon ground ginger > eliminated this
* ketchup, chili sauce, or prepared mustard for topping

PREPARATION:

Mix bread crumbs and milk; let stand. Sauté onion in skillet in the butter. Combine bread crumb mixture, onion, ground beef, egg, 1 tablespoon chili sauce, salt, pepper, curry powder, and ginger.

Blend well. Shape into a loaf in a greased shallow baking dish. Spread a thin coat of mustard, ketchup, or chili sauce over the loaf. Sprinkle lightly with bread crumbs.

Bake meatloaf at 350° for 50 to 60 minutes.
Serves 4.

I’ve made different versions of meat loaf over the years, but this is my family’s favorite.

~* Slow-cooked Swiss Steak Recipe *~

February 27, 2007

Mmmm…this was sooo yummy…even with the improvisations. Yep, today wasn’t the smoothest day ever, so the dinner didn’t make it to the crockpot…but had to go into the oven instead. Yet is still came out so tender and delicious.
Also, I changed the soup amounts and noted the original and the change w/i the recipe.

Slow-Cooked Swiss Steak
Taste of Home’s Slow Cooker Recipes 2007

3/4 C all-purpose flour
1 tsp pepper
1/4 tsp salt
2 – 2 1/2 lbs boneless beef top round
steak (we used very thin slices of lean beef and
only used just over one lbs.)
1-2 tbs butter
1 can (10-3/4 oz) condensed cream of muschroom soup, undiluted
(we used two cans)
1 1/3 C water (we only used one can of water)
1 C chopped celery (optional) (we didn’t use the celery)
1/2 C chopped onion
1-3 tsp beef bouillon granules
1/2 tsp minced garlic

In a shallow bowl, combine flour, pepper, and salt. Cut steak into six pieces;
dredge in flour mixture.

In a large skillet, brown steak in butter. (I also browned the onion w/the steak). Transfer to 3 qt. slow cooker.
Combine the remaining ingredients; pour over steak, Cover; cook on low 8-9 hours or until meat is tender.

(I put fingerling potatoes in the bottom of a large baking pan, added the browned beef, topped with the two cans of mushroom soup, poured one can of water over the top of that, then sprinkled the bouillon on top of the other layers. I then covered with foil and cooked in a preheated oven of 350 degrees for two hours)

~* Menu Plan Monday *~

February 26, 2007

    Monday

Slow Cooked Swiss Steak
p. 62 Taste of Home Slow Cooker Recipes 2007
fingerling potatoes
Green salad
Sour Dough Toast

    Tuesday

Creamy Italian Chicken
p. 110 Taste of Home Slow Cooker Recipes 2007
Green Beans
Lite Pears
French Bread

    Wednesday


Grandma R’s Special Meat Sauce & Pasta
(I don’t make this often as it’s very rich and a
true work of love in that the prep time is 4-5 hours!)
Green Salad
French Bread

    Thursday


Family night out

    Friday


Chicken Saltimbocca
p. 104 Taste of Home Slow Cooker Recipes 2007
(can you tell I bought a new cookbook?! 😉
Green salad
Dinner rolls

    Saturday


Meatball subs w/ Grandma R’s sauce
Green beans
Lite pears

I’ll be sure and share the new recipes that we love later in the week (except for Grandma R’s special sauce…that’s a family secret)
Be sure and drop by Laura’s at I’m an Organizing Junkie to see lot’s more menus. And if you enjoy reading these menus, be sure and drop her a “thank you”.

~* Pork Cabbage Rolls *~

February 20, 2007

All but my picky eater loved this and even he said it was “okay” 😉

I came up with this recipe to use our leftover pork roast from Sunday…we STILL ended up with leftovers…sigh…

PORK CABBAGE ROLLS

Ingredients:
3/4 lbs cooked pork roast, finely minced
2 – 8 oz cans tomato sauce (for night before)
4 – 8 oz cans tomato sauce (for next day)
1 – 1 1/2 C cooked rice
1 head cabbage
6 provolone slices

Night before cooking:
Take:
3/4 lbs cooked pork roast finely minced
2 – 8 oz cans tomatoe sauce
1 – 1 1/2 C cooked rice
and place all in a zip loc freezer bag and mush to thoroughly mix the ingredients.

NEXT DAY:
pre-heat oven to 350 degrees.
Pour 2 cans tomatoe sauce onto bottom of glass lasagna pan.
Cook head of cabbage in boiling water until leaves loosen
Cool until you can handle leaves w/o burning yourself
Separate leaves from head. Place 1 – 2 large tablespoons of pork, rice, tomatoe sauce
mixture on individual leaves and roll up.
Place on top of tomatoe sauce in lasagna pan. Repeat until pan is full.
Cover roll-ups with last two cans tomotoe sauce.
Cook 20 – 30 mins until thoroughly warmed through.
Place half slice of provolone on top of each cabbage roll and return to oven
until cheese is melted.
Enjoy!