Shepherd's Pie

I have finally decided to make this dish. It's been a few years and it always looks so good on the screen but it's not really what I thought it would be. There wasn't a whole lot of flavor so I think I'm going to play around with ingredients and re-edit this post at a later time. I already know some of the changes, like adding 1/2lb of ground lamb, some more seasoning and maybe chopped garlic and milk to the potatoes. I'll let you know how the next batch goes.

Ingredients:

4 large potatoes, peeled and cubed
2 tablespoon butter
1/2 cup sour cream
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 cup of peas
1 tablespoon vegetable oil
1 onion, chopped
1 pounds lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 cup beef broth
1/4 cup worcestershire sauce
1/4 cup shredded Cheddar cheese

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worcestershire and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

Chicken and Dumplins

Picture by Monica H.

It's Fall here in Washington, the leaves are falling, the air is cooler and it's... raining of course. The colds days and nights require some warm comfort food in order to warm the soul. One of my favorite soups is Chicken and Dumplins, but the one from Rachel Ray has more of a brothy base than the thick stew like soup I am used to. But I found this recipe on Lick the Bowl Good (my new fav food blog). M and I loved this stew, it was delish and had a lot of flavor. I did find that I needed to add an extra 2 cups of water at the end because it was so thick.

Ingredients:

Stew:

3 Tbsp. butter
1 large onion, chopped
1 bunch celery, chopped
1 whole chicken fryer or cut up chicken(about 4 lbs.)
3 chicken bouillon cubes
6 cups chicken broth or water (possibly 2 more at the end)
salt and pepper to taste

Dumplings:

2 cups flour
4 tsps. baking powder
1/2 tsp. salt
2 Tbsp. dried basil (optional)
2 Tbsp. Crisco shortening
3/4 -1 cup buttermilk or milk

Directions:

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

Teriyaki Turkey Burgers

::in best Al Pacino voice:: Say "hello" to my little friend.

I know, I know, you think I'm cheating but I wanted to introduce you to one of my little friends the "Seasoning Packets". Technically I am not making a homemade dish. But what can I say, Noh is my little helper in a time of need and once you try their Teri-Burgers, you won't go back. Noh is one of my favorite and you mostly find them in the Asian or Hawaiian stores. I still haven't found many in the Asian section of a regular grocery store. .



Ingredients:

1 pkg. NOH Hawaiian Style Teri-Burger Seasoning Mix
1/2 cups of water (use this ONLY if you choose beef, makes turkey to runny)
1 lb. of ground beef or turkey
1 tablespoon cooking oil

Directions:

Combine contents of package with 1/2 cup water in a large mixing bowl and blend well. Add 1 lb. ground beef or turkey and mix thoroughly. Shape into patties. Heat 1 tablespoon oil in a skillet and pan fry patties a few minutes on each side or until done. Patties can also be barbecued or broiled.

Top this little baby with your favorite toppings and side dishes. Mmm a little Teriyaki heaven in your mouth.

Michelle's Crock Pot Chili

Now don't get me wrong, I do like the Jaime's Chili, but I felt there was some flavor missing. I took that recipe and ran with it, "doctoring" it up with more seasoning. I really enjoyed this batch and I hope you do too. Oh btw, it's spicy. :)

Ingredients:

2 pounds mixed ground beef and sausage, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery
2 (28 oz) cans diced tomatoes
1 (28 oz) can whole, peeled tomatoes
1 (4 oz) can of tomatoe paste
1-2 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (14 1/2 oz) can pinto beans, drained and rinsed
1 (14 1/2 oz) can chili beans with spicy sauce
1 (14 1/2 oz) can kidney beans, drained and rinsed
1 package chili seasoning mix
smoked applewood salt to taste(it's something we own but table salt is fine)
ground black pepper to taste

Shredded cheddar, sour cream, chopped green onions, for garnish
Fritos (optional)

Directions:

In a skillet brown ground beef and sausage, drain and set aside. Add the onion, green pepper,celery, beans, seasonings and meat into the crock pot. Stir in the diced, tomatoe paste and whole tomatoes. Turn your crock pot to low and let simmer for 6-8 hours stirring occasionally.

Serve with Cheddar cheese, sour cream, and green onions.

Crock pot BBQ Pork

M and I have tried a few different BBQ chicken or pork recipes in the crock pot and have found them to taste disgusting. Something about having the meat cook in the BBQ for hours does something gross to the sauce or maybe it's just the crock pot that does that. I came across this recipe on one of my new favorite foodie blogs, I thought I would give it a try and we LOVE it. It has better flavor and the sauce is added at the very end so no weird taste.I picked up KFC cole slaw for a side dish they worked well together.


adapted from Lick the Bowl Good

Ingredients:

Spice Rub:

1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon dried oregano
4 teaspoons paprika
2 teaspoons table salt
1 teaspoon granulated sugar
1 teaspoon dry mustard
1 teaspoon garlic powder

1 (2-3lb) Pork Shoulder (butt)
1-2 tsp of liquid smoke (optional)
1-2 cups barbecue sauce (use as much as you like)

Directions:
Mix all spice rub ingredients in small bowl.

Place shoulder in a 9x13 Pyrex dish. Massage spice rub into meat. Cover tightly in plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, the pork can be refrigerated for up to 3 days.)

Unwrap and place pork in slow cooker liner. Add ¼ cup water and liquid smoke. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender.

Transfer meat to cutting board. “Pull” by tearing meat into thin shreds with two forks or your fingers (be careful it's HOT).

Place shredded meat back in slow cooker liner. Stir in 1 cup barbecue sauce. Add more if desired. Heat on low for 30-60 minutes, until hot.

Makes about 8 pulled pork sandwiches.

Grilled Thai Beef Salad

I have been trying to eat healthier meals and from looking back on past recipes, I tend to make a lot of fatty meals. So I have a few new recipes I want to try out and I hope M is willing to eat them too. He has maybe 5-10 lbs to lose, if you times his by 5-6, you have what I WANT to lose, not NEED to lose. Bleh, men.

This wasn't too bad. It needs a little something more to the salad... cucumbers? Carrots? Bean sprouts maybe? I dunno, but it lacked some UMPH. The broil was a bit chewy and it was cooked medium. I knew I should have bought flank but the broil was buy one get one free. The dressing was pretty good, but the meat was lightly flavored after a overnight marinade. I would try this again, but adding more to the salad and different seasoning on the steak.

Ingredients:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Directions:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Quick fish tacos

I always want to try and make fish tacos, but it's kind of hard because M hates fish baked/pan fried/boiled or grilled fish. He likes it deep fried, like a true Southern man. One day I will try the healthier version but until then these make a great substitute.

Ingredients:

1-2 box of frozen battered fish (any brand, you need around 16 pieces)
1 bag of shredded cabbage mix w/carrots
8 corn or flour tortillas
2 limes
Pink Chili Mayo (recipe follows)

Directions:

Bake your fish as directed on the box. I bake enough for each person to have 2-3 tacos and one piece of fish on each taco.

Heat a dry cast iron skillet over medium heat or you can do this in the microwave. If you do it in the microwave, place the tortillas around a plate and place a damp papertowel and heat for 30 seconds. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the cabbage mix, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:

1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

M and I love these tacos. When I made the Pink chili mayo, it made a lot more than needed, so I recommend making half unless you plan on eating a lot of fish tacos soon.

Rosemary Pork Tenderloin

Ingredients:

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Directions:

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic

This dish made the house smell wonderful. It was a tasty dish, the flavors were delicious and it was not there wasn't so many ingredients. My tenderloins weren't both one pound each, but pretty close. You just have to double check to see if you meat is cooked. I ended up cooking it for around 37 mins.

M was the first to plate his food, there wa bacon missing off an entire tenderloin even though he only took a few slices of it. He loves his bacon.

Apple Stuffed Porkchops

Indgredients:

1/4th chopped onion
1/4 cup butter
1 box of Stove Top
2 cups chopped apples
1/4 cup chopped celery
1/4 teaspoon salt
3/4 cup of apple juice
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil


Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the Stove top, apples, celery, apple juice and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove cover and bake for 25 minutes longer or until juices run clear.

It tasted pretty good. I needed to get rid of apples that were soft and this was quick and easy.

Mexican Lasagna

Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is a 30min Rachel Ray meal. It was very quick and easy to make. It didn't have much seasoning but tasty.

Cajun Jambalaya

Ingredients:

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

This recipe has a lot of flavor. To add more of a bite I add a couple more teaspoons of hot sauce. M and I love this recipe and eat it at least once a month.

Easy slow cooker french dip

Ingredients:

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Dash of onion powder (optional)

Dash of garlic powder (optional)

Provolone or Mozzarella cheese (optional)

Directions:

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

This was a very easy and good dish. I am not big on french dip but M loved it. I didn't use the can of beer because we don't drink any and I didn't want to buy an entire case of it, so I added an extra cup of beef broth. The beef ended up being shredded for me. I suggest popping it in the fridge to cool and it would slice a lot easier.

Italian sausage penne bake

Ingredients:

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild or hot Italian sausage
1 cup chopped onion
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
2 cups shredded mozzarella cheese

Italian seasoning

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Stir in tomato sauce, diced tomatoes and seasoning. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

It tasted pretty good, next time I would add a little more seasoning. M said it tasted like pizza and that is why he likes it.

Quick Red beans and rice

Ingredients:

1 box of Zatarain's Red beans and rice. (I used reduced sodium.)
2 Bay leaves
2-3 links of sliced smoked sausage (Andouille)
Creole seasoning (See below)

Creole Seasoning(I use this for Jambalaya and Shrimp & Grits):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Directions:

Follow the directions on the back of the box but add the leaves, sausage and seasoning. Let it simmer like it says and Viola red beans and rice. Yummy.

M and I love this for a quick subsitute.

Chicken Alfredo Pesto Pasta

Ingredients:

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) cream cheese
1 large red pepper, cut into strips
1/4 cup grated parmesan cheese
2 Tbsp. pesto


Directions:

Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to cream cheese mixture; toss to coat.

This was quick, easy and tasty.

Easy Slow-Cooker Beef Stew

Ingredients:

1 cup fat-free reduced-sodium beef broth
1/4 cup Kraft Light Zesty Italian Dressing
1/4 cup Kraft Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Oscar Mayer Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

Directions:

Mix broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside. Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Ugh, I did not like this recipe and M didn't like it either. It doesn't taste like beef stew I grew up with. It has a tangier taste and the meat was not tender after 9 - 9 1/2 hrs of cooking. I think I will find another recipe and figure out how to make the meat tender. Don't get me wrong, there were a lot of people who liked the tangy taste, it just depends on the person.

Ravioli with Arugula, Tomatoes and Pancetta

Ingredients:

1 pound cheese ravioli
6 ounces thinly sliced pancetta, chopped (Substitute with thick bacon)
1 (15-ounce) can diced tomatoes, drained
3 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups arugula (Substitute with spinach)
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature

Directions:

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

I like this recipe, I wish that the grocery store I went to carried the pancetta and arugula. I was to lazy to go to another store. M thought it was okay, he just wished there was more bacon. He wishes there is always more bacon. This was a very quick, simple and tasty recipe.

New Look Scalloped Potatoes

Ingredients:

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 16 oz. Fat Free Sour Cream
3/4 lb. 12 oz. Velveeta 2% Milk , cut into 1/2-inch cubes
1/2 lb. Smoked Ham, chopped
4 green onions, sliced
1/4 cup Grated Parmesan Cheese

Directions:

HEAT oven to 350°F.
Cook potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in velveeta, ham and onions. Gently stir in remaining potato slices. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
Bake 30 min. or until heated through.

Yes, this is a used plate. I ate after M and I didn't want to dirty another dish. = P

Pot Roast

Ingredients:

2- 3lbs Chuck Pot Roast
1 Cream of Mushroom soup (family size)
1 cup of baby carrots
1 med yellow onion sliced into large pieces
2 russet potatoes or 7 small yellow potatoes cut into 1/2 pieces


Directions:

Heat a frying skillet with a little olive oil. While oil is heating, sprinkle seasoning salt (Lawry's) and flour on each side of the roast. When oil is hot, sear each side of the roast in the skillet until golden brown.

Toss onions in the bottom of the crockpot. Add roast on top when done, scoop out soup and ladle ontop of the roast. Let it cook for half the degsinated time then toss in carrots and potatoes and cover. If you put the vegetables in only half way through it won't make them mushy to eat. Cook on low for 6-8 hours or high for 4-5 hours.

Simple.easy.delish. I am not a fan of pot roast that is in the oven with a beef broth, but I really like this recipe. Very easy and very quick to make.

Daisy enjoying some of the carrots.

Crockpot Buffalo Chicken Lasanga

Ingredients:

pk. of uncooked traditional lasagna noodles
4 pre-cooked chicken breast halves
1 jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
1 tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)

Directions:

Use at least a 5qt crockpot, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired.

Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

It was pretty tasty, I was taken back about making a lasagna in a crockpot, but it was just fine. I might add a little more buffalo sauce, it had a like flavor of it through the lasagna. The bleu cheese makes the top look like it's rotten. Sorry, I hope that hasn't turned you away.