I got this recipe from one of my best friends. She made it for dinner, and it's fabulous!
1 can refrigerated crescent rolls
1 lb. ground beef
1 package taco seasoning
1 16-oz. jar sour cream
1 8-oz. jar salsa (optional)
1 8-oz. bag shredded Mexican blend cheese
1 .25-oz. bag Fritos, crushed
Brown and drain the ground beef. Mix in the taco seasoning with 2/3 c. water and simmer. Meanwhile, roll out the crescent rolls and cut into 1/4-inch wide strips. In an 8 by 8 baking dish, form a crust on the bottom and sides of the pan. Bake according to package directions. After the crust is done, turn the oven to 350. Layer remaining ingredients in the following order:
Ground beef
Salsa (if using)
Sour cream
Cheese
Fritos
Bake at 350 until cheese melts and pie is heated through. Serve immediately.
This is THE best and easiest recipe. My mom gave it to me before I went to college, and I have done it so many times that I don't even have the exact recipe anymore. I am using approximates below, but play around with it and I promise you - it's super good and easy!
1 pkg Pilsbury reduced fat crescent rolls
1 to 1.5 pounds chopped and cooked chicken breast
1C reduced fat mayo
1C cooked broccoli florets
1 to 1.5 C shredded cheddar cheese
garlic salt to taste
Preheat oven to 375. Combine cooked chicken, steamed broccoli, mayo, cheese and garlic salt in a bowl - mix well. On a baking sheet, unroll the crecent rolls to form a big rectangle. Use a knife, and cut "slits" in the rectangle that are about 1 inch apart, 2-3 inches long - but don't slice through the middle. Do the same on both sides. Spoon the chicken mixture on to the middle of the rectangle - fold the slits up to form a braid. Bake for about 11-13 minutes or until golden brown.
1 1/2 lbs boneless, skinless chicken breasts
1 jar salsa (we use medium spiciness)
1 can diced tomatoes
1 small can tomato sauce
1 can chicken broth
1 red or green pepper, diced
1 medium onion, diced
1 clove garlic, diced
2 cans small white beans (canellini)
1 cup corn (frozed, canned or fresh)
2 tsp cumin
1 tbsp chili powder
1 tsp black pepper
Salt (to taste)
Into the crockpot place all ingredients except beans and corn (chicken can still be frozen). Cook on low approximately 2-3 hours, until chicken is tender. Remove chicken from crockpot and shred using two forks. Return chicken to pot. Continue cooking another hour.
Add drained beans - continue cooking on low for another 1-2 hours. Add corn - let heat through. Serve with warm tortillas or over rice or orzo with cheese and sour cream.
I made up this recipe one day and it became one of our favorites - it is so easy, healthy and yummy. Adjust the flavors according to your taste - make it spicier, more cumin, add garlic or onion powder, etc. It's impossible to mess it up. Every time I make it I have to bring a container to my parents because they love it too.
If there's leftovers, I will add more chicken broth and a small pasta (we like ditalini), and it becomes a Mexican Chicken Soup. Two meals in one!
After years of trying to find the perfect chili recipe, I finally tweaked this one just right. Best chili I've ever had, also makes a great dip for tortilla chips. Perfect for tailgating! Tastes almost as good without the meat.
INGREDIENTS:
1 pound ground round
1 pound ground pork
1 bell pepper, diced
1 yellow onion, diced
10 jalapeno peppers, seeded and chopped
10 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
1/4 cup tablespoons chili powder
2 tablespoons beef bouillon granules
2 (28 ounce) can crushed tomatoes
2 (28 ounce) cans diced tomatoes
2 (16 ounce) cans chili beans
1 beer
6 ounces tomato paste
DIRECTIONS:
1. Brown meat in a large (2 gallon) pan and drain fat.
2. Place jalapenos, habaneros, tomato paste, and beer in a blender and liquify them. Add to meat.
3. Add all remaining ingredients.
4. Bring to boil, then simmer at least 1 hour (longer it simmers, the better the flavors meld)
5. Serve with sour cream and cheese as preferential add ins.
"My mom makes a great chili. It has more beef, less beans, and simmers for a shorter amount of time to keep the celery from turning to mush."
Missy's Mild Chili
Ingredients:
2 lb ground beef
2 onions, diced
3 celery stalks, diced
1- 29oz can crushed tomatoes
2 cans white beans
2 tsp. cumin
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
Big squirt of ketchup (add to taste)
Toppings of your choice (Cheddar cheese, sour cream, raw onions)
Directions:
*Brown the beef and onions together.
*Add other ingredients to a large pot and simmer on low 1 hour.
*Top with cheddar cheese, sour cream, raw onions and other topping of your choice.
this is from my friend Alexis who is a Texas girl through and through ... since making this pot roast the first time last year, I won't make any other.
Ingredients:
2+ lb chuck roast (I cut most of the fat off but it's up to the cook)
garlic cloves, quartered lengthwise
beef soup base
season salt
black pepper
veggies, I use:
new potatoes, quartered with skin*
celery, sliced*
onions, sliced*
large carrots, cut into 1" pieces* OR
baby carrots
mushrooms, sliced
green beans
(you can use any veggies you like but the * means that I put them in in the morning to cook all day because they can stand up to it but anything without an * is put in when I get home from work and cooked for 30 minutes more)
For the veggies: place the sliced onions at the bottom of your crockpot and then the potatoes and the carrots and celery.
For the roast: take a knife and make various incisions all over the roast. Shove the quartered garlic cloves into these incisions. Then rub the season salt, black pepper and beef soup base all over the roast and place it in the crockpot on top of your veggies. Turn the crockpot to low and cook all day while at work. You don't need any liquid in the pot; the beef soup base mixes with the juices from the meat when it's cooking and forms a wonderful au jus.
When you come home from work, enjoy the heavenly smell in your house and add the more fragile veggies for 30 minutes more.
I love making up recipes for dinner but my success rate isn't always that great. This is one my husband asks for time and time again so I must have done something right this time : D
I don't have exact measurements because I never cook like that (not even when following a recipe); I love garlic so I add a lot is pretty much my measuring system with most dishes - I leave it up to you as well
Ingredients:
Turkey Sweet Italian Sausage, sliced 1" (you can do Hot Italian and you can do non-turkey - this was a preference choice for us)
frozen brick of spinach (cut or chopped, doesn't matter)
olive oil
minced garlic
mushrooms (optional)
mostaciolli or penne pasta
grated parmasan (optional)
using an extra-large skillet, brown the sliced sausage halfway and then add the garlic and mushrooms to finish browning (uncooked sausage takes a long time to cook through and you don't want to overcook the garlic or mushrooms)
meanwhile, place the frozen brick of spinach in a steamer and steam above the water (so it can drain as well) until cooked
also, boil a pot of water for the pasta and cook according to directions, under-cooking slightly
when sausage is browned, spinach is hot and pasta is ready, combine everything with the sausage and add olive oil to wet. Mix well and place a cover over the pan to cook on medium for five minutes so that it all combines
sprinkle with parmesan and serve
I have to give credit and thanks to ATLANTAKIM from allrecipes.com for this wonderful recipe. I'm always looking for DIFFERENT slow cooker recipes and this one is now one of my favorites, especially in the fall and winter. My only changes to this recipe are that I line the bottom of the slow cooker with sliced onion. You could add potatoes and carrots right in the slow cooker, or make oven roasted potatoes as the side. Add some beef broth if there isn't enough cooking liquid.
INGREDIENTS:
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour
--------------------------------------------------------------------------------
DIRECTIONS:
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
I usually make this when I know I'll be too lazy to cook dinner that night! It's very simple and delicious. Hubby is a meat and potatoes man and really enjoys this meal.
Place 1-2 lbs of cubed stew meat or a beef roast in crock pot. Pour in 1 can of cream of mushroom soup, 1 envelope of dry onion soup mix, and 1 can of sliced mushrooms (undrained). You may want to use low sodium mushroom soup, since there will be salt in the dry mix.
Cook on low for 6-8 hours. Serve with mashed potatoes and/or some homemade bread.
My mom always made this when we were growing up and we kids loved it. It's definitely not good for you, but for me, it's good comfort food.
1 bag of Doritos
1 lb. ground beef
1 large jar of pasta sauce
your favorite seasonings (I usually use pepper, cayenne, chili powder, onion powder or whatever else looks good in my spice cabinet)
1 bag of shredded cheddar cheese
1 cup of rice
1. Cook rice according to package directions in a large pot.
2. Line pie or cake pans with Doritos as though it were a crust.
3. Brown ground beef and drain.
4. Add ground beef, pasta sauce, and spices to rice. Add enough sauce so that the mixture looks a bit soupy.
5. Pour the mixture into the pan lined with Doritos.
6. Cover the top with cheddar cheese.
7. Add more Doritos, like spikes rather than laying them across the top.
8. Bake at 350 for 2-3 minutes til cheese is just melted but Doritos are not burnt.
Serve with extra Doritos for scooping and lots of napkins for very orange fingers.
My family LOVES this recipe. The meat just melts in your mouth.
I like to serve with Mac & Cheese & corn bread.
6-8 lbs of pork shoulder
3 cloves garlic - chopped
1/2 c. water
1T hickory smoke (optional)
BBQ sauce of choice - 1-2 bottles (your choice dependingh on how 'saucy' you like things)
Place pork in crock pot with chopped garlic. Add water & hickory smoke. Put on high for ~8 hours.
Once cooked- remove meat from crock pot & drain jucie/ water. Shred meat & add back to crock pot. Add BBQ sauce & let cook for 10-15 more minutes.
Tbis is reminiscent of sweet and sour pork, but has its own unique flavor.
4 1/2 inch thick pork chops
1/2 tsp salt
1/8 tsp pepper
1/2 large onion, chopped
2 celery stalks, chopped (no leaves)
1 large green or red pepper, sliced (my husband things that the red pepper makes the whole thing too sweet, but I prefer it to the green, so you might want to adjust based on your sweet tooth or lack thereof)
14 1/2 oz can of stewed tomatoes
1/2 cup ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp lemon juice
1 beef bouillon cube
2 tbsp cornstarch
2 tbsp water
1. Place chops in crockpot. Sprinkle with salth and pepper.
2. Add onions, celery, pepper and tomatoes
3. Combine ketchup, vinegar, brown sugar, Worc. sauce, lemon juice, and bouillon. Pour over vegetables.
4. Cover. Cook on Low 5-6 hours
5. Combine cornstarch and water til smooth. Stir into crockpot.
6. Cover, cook on high 30 minutes.
7. Serve over rice.
This is the EASIEST thing to make...takes no time at all to prepare.
4 boneless skinless chicken thighs
1 onion, sliced
10 garlic cloves, peeled
salt, pepper, paprika, lemon pepper
Spray the crockpot with non-stick spray. Place slices of onion at the bottom of the bowl. Season chicken with spices and lay on top of the onion. Place garlic cloves on top of the chicken.
Cook on HIGH for one hour and LOW for 3-4 hours.
This is a quick fix to smoking BBQ all day long.
1 Pork Boston Butt
Extra Virgin Olive Oil
1/4 cup of minced oinin
1 clove of garlic chopped
Salt & Pepper
In bottom of Crock pot put minced onion and garlic with a dash of EVOO
Place Boston Butt on top of onion and garlic sprinkle with EVOO and salt and pepper to taste
Cook overnight, in the morning remove any bones and shred with fork. Continue cooking on low till all pink is gone.
Serve with your favorite BBQ sauce -- ours is John Boy and Billy BBQ sauce-- and slaw.
* you can cook it in the sauce but it tends to burn the sauce if there is a high sugar content, so we just serve the sauce on the side and usually have a few selections to choose from.
This couldnt be any easier!
1 chuck roast (1 to 1/2 pounds)
1 can of cream of mushroom soup
1 packet of dry lipton onion soup mix
12 oz beef broth
3 large baking potatoes chopped (large slices)
handful of baby carrots
1 large onion chopped (large slices)
salt & pepper
Mix broth, soup and soup mix in the crock pot
Place roast in the crock pot
cover and cook on low for 4 hours
after four hours add your chopped veggies and continue cooking for another 4 hours
Serve with egg noodles and garlic bread
My grandmother is a southern cook from down in South Carolina and this is a must have when we visit her. I often make it for my husband when I am longing for it but its so much better when we get the shrimp right off the boats in the low country.
12 cups of water
1/4 cup to 1/3 cup Old Bay seasoning (depending on how spicy you like it)
1 pound of new red potatoes halved
1 pound of hot smoked sausge links cut into large slices
6 ears of corn cleaned and cut into smaller pieces left on the cob
2 lbs of large fresh shirmp, unpeeled
Bring water and Old Bay to a boil
Add potatoes and cook for 10 minutes
Add sausage and cook for 5 more minutes
Add corn and cook for another 5 minutes
Add shrimp and cook till pink (3-5 minutes)
Drain and serve with drawn butter and/or cocktail sauce
Serves 4
This come's from the Libby's website. The ground turkey and pumpkin make it very healthy! I know the pumpkin sounds a little funny, but trust me it's so delcious and comforting on a chilly fall night. It is pretty quick to prepare, but you could also brown the meat and then combine all inredients in the crockpot and let it cook all day. I also add some ground cinnamon.
Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell peppers
1 clove garlic
1 pound ground turkey
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can pumpkin
1 (15 ounce) can canned tomato sauce
1 (15.25 ounce) can canned kidney beans, drained
1 (4 ounce) can green chilis
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
I got this recipe at my Bridal Shower from a family friend that makes this all the time and it is alwasy a hit.
Ingredients:
1 lb. hamburger
1/4 cup chopped green pepper
1 1/2 lb medium egg noodles
1 can chopped tomatoes
1 1/2 cup mild colby cheese
1 chopped small onion
mushroom pcs. to taste
salt and pepper to taste
Directions:
1) Cook and drain noodles; grate cheese
2) Brown burger with pepper and onion
3) Add tomatoes, mushrooms, and 1 cup cheese
4) Heat until cheese is melted. Add cooked noodles
5) Place in casserole dish and top with remaining cheese
6) Mixture should have enough tomatoes to be moist all through, but not overly juicy
7) Bake at 350 till bubbly on top (approx. 45 minutes to an hour).
I got this recipe from my new mother-in-law. It's my husband's favorite!
2 chicken breasts (skin and bones left on)
2 pie crusts
1 large baking potato
1 envelope chicken gravy mix
1 can cream of chicken soup
frozen peas and carrots
Boil the chicken breasts until cooked through. Remove from water and let cool. Reserve 1 cup of the water. Shred chicken by hand, discarding the skin and bones.
Preheat oven to 400. Pierce the potato with a fork a few times and microwave for 4 minutes. After the potato has cooled off, remove the skin and chop into bite-sized pieces. Heat chicken, potato, cream of chicken soup and a couple of handfuls of peas & carrots in a medium saucepan. Salt and pepper to taste. Make the gravy in a small saucepan, using the reserved cup of water from the chicken. Add the gravy to the other ingredients.
Roll out one pie crust into a 10-inch glass pie pan. Add the filling. Roll out the top crust and cut three slits to allow the steam to vent. Place on a cookie sheet and bake until the top crust is golden brown, about 50-60 minutes. Let cool about 10 minutes before cutting and serving.
If you don't have a Trader Joes for the Jalapeno Blue Cornbread, you can use other cornbread mix.
Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1.5 lb ground beef, turkey or chicken
2 tsp garlic powder
2 tsp ground cumin
20-22 oz. of diced tomatoes
1 can of corn [you can also use frozen corn. I used roasted corn from Trader Joes]
1 small can of sliced black olives (optional)
1 box Trader Joes Jalapeno Blue Cornbread Mix
(Prepare per instructions on box w/1 egg, 1/2 C vegetable oil & 3/4 C milk)
Preheat oven at 375 degrees. Brown meat w/garlic and cumin in large skillet. Add tomatoes, corn & olives and heat through. Transfer mixture to a 9x13 dish. Top with prepared cornbread mix and bake for 25-35 minutes, until cornbread is slightly brown.
I found this recipe in a magazine and adapted it for our 3 quart crock. We eat this nearly every week, almost like clockwork. Easy to throw into the crock at lunch time for a fabulous dinner by 5pm.
INGREDIENTS
2 medium potatoes, quartered
2 chicken legquarters or breasts, bone-in
minced garlic (to taste)
1/3 seasoned salt
1/4 tsp black pepper
1 tsp olive oil
1 large onion, quartered
1. Place potatoes in slow cooker; Add chicken, onion and garlic. Sprinkle with seasonings. Top with oil.
2. Cover and cook on high 5 to 6 hours.
Garlic to taste means just that. I use enough garlic to completely cover the chicken (I know the chicken is there but I can't see it), then sprinkle that with seasoned salt and pepper.
Wonderful, wonderful dinner, one of our favorites!
6 oz. cooked, drained spaghetti noodles
2 tbsp. butter
1/3 cup grated romano cheese
2 eggs, well beaten
stir butter into hot, cooked, spaghetti noodles.
Add the grated cheese and beaten eggs to the noodles and form a "pie crust" into a 10", well buttered, pie plate. Then mix together in a medium sized bowl the following:
2 cups cottage cheese
1 egg
1/2 cup shredded mozzarella cheese
1 tsp. parsley flakes
pour this mixture into the center of the "pie" and cover with a mixture of the following:
spaghetti sauce with meat and/or vegetables then
top with 1/2 cup shredded mozzarella cheese.
Bake at 350 degrees for 35 minutes uncovered, serve as pie slices with fresh italian bread.
serves 6 to 8 depending on the size of the slices.
I made this up last night. The roommates (and myself) loved it.
2 (or more, if you want) boneless skinless chicken breasts, cut into chunks
6 slices bacon
1 med onion, chopped
1/2 bag of frozen mixed vegetables
1 c brown rice
1 c white rice
1 can (10 oz) cream of chicken soup
about 2 c chicken broth/stock
Cook the bacon and set aside. Brown the chicken 2 minutes in the bacon grease over medium heat. Add the onion and cook a few minutes (2-3).
Whisk together the cream of chicken soup and the broth in the slow cooker. Tear the bacon into bite-size pieces and throw in. Add mixed vegetables, chicken and onion mixture, and rice. Cook on high for 2 hours, then on low for 2-3 hours.
I served it with homemade baking powder biscuits.
This is great for breakfast or a light dinner with a fruit or green salad.
3 eggs
1 egg white
1 cup milk
1 cup cheese
1 cup chopped meat
3/4 cup chopped vegetables
1 pie crust
salt & pepper
other seasoning, depending on the ingredients
Preheat oven to 350. Lightly whisk together the eggs, egg white and milk. Add salt, pepper and other seasoning of your choice. Stir in the cheese, meat and veggies. Roll out the pie crust onto a 10-inch pie pan. Add filling. Bake until crust is golden brown and eggs have set, about 45-50 minutes. If crust becomes too brown, use a pie shield or cover crust with aluminum foil. Let quiche cool for 10 minutes before cutting.
As far as the ingredients go, you are only limited by your imagination. Some suggestions: for an Italian quiche, pepperoni, mozzarella and tomatoes; for a Greek quiche, kalamata olives, onions, spinach and feta; turkey, broccoli and cheddar; ham, asparagus and swiss. My husband doesn't like meat in his, so I double up on the veggies and use pepper jack and cheddar cheeses. Once you know this basic recipe, the possibilities are endless!
Another near-weekly favorite. I can't stop making it.
4 boneless, skinless chicken thighs (breasts can be used but we like thighs better)
1/2 cup water
1/3 cup fat-free mayonnaise
1/4 cup Kraft Reduced Fat Parmesan-style Grated Topping
paprika and parsley to taste
Place chicken and water in slow cooker. Cook on high 90 minutes.
Mix remaining ingredients, spread over chicken. Cook on high 2 - 2.5 hours or low 3.5 - 4 hours.
This is one of my husbands favorites. He actually makes it sometimes!
INGREDIENTS:
* 2-3 Cups Elbow Macaroni (we like a lot of pasta in ours)
* 1 lb. Ground Beef
* 1 Small Onion, chopped (reserve 1/3)
* 1/2 Large Green Bell Pepper, chopped
* 2 (15 ounce) Cans Kidney Beans, drained - I use Mild Canned Chili Beans and I dont drain them
* 2 (15 ounce) Cans Tomato Sauce
* 2 (14.5 ounce) Cans Diced Tomato (optional)
* 2 Cloves Garlic
DIRECTIONS:
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place ground beef and garlic in a large heavy skillet over medium heat. Cook until evenly brown. Drain grease. Add onion and pepper and cook until translucent. Stir in kidney beans, tomato sauce and diced tomatoes. Season with salt and pepper. Simmer for 10 minutes. Remove from heat and stir in macaroni.
Top your chili mac with some of the leftover onions and shredded cheese!
This recipe is my pride and joy and I take complete credit for inventing it. This is actually the first time I am writing it down.
You can not go wrong with this dish. It is great hot or cold. It is a great "make ahead meal" ofr busy people and its excellent for potlucks (your friends co-workers will be amazed with your talents).
Omit the chicken and voila - a vegeterian dish!
Serves 4:
- chicken (I use boneless skinless breast but leftover rotisserie chicken or chicken thighs would work fine - probably a little more saturated fat and calories)
- orzo, 1 cup
- 4 sundried tomato, chopped (packed in olive oil is best as I use some of the "infused" oil as part of the dressing)
- 2-3 artichokes, coarsely chopped
- 2 cloves garlic, minced
- 1/4 onion, any variety
- 1 tbsp capers, coarsely chopped
- 2 oz feta cheese
- 2 tbsp fresh basil
- 1 tbsp red wine vinegar
- 1 tbsp olive oil from sundried tomato marinade
- 1 tsp olive oil
Directions:
- cook orzo according to box directions and set aside
- fully cook the chicken (I spray a pan lightly with olive oil), set aside to rest
- in same pan, add 1 tsp olive oil, garlic and onion and sautee until they sweat, 2-3 mins
- add artichokes, sun dried tomato, capers, and olive oil (from subdried tomato marinade) and sautee until warm, 1-2 minutes
- remove from heat, add orzo and basil directly into the pan and stir
- chop chicken (make sure it rested at least 10 minutes to allow juices to redistribute)
- add chicken, feta, and red wine vinegar
- add salt and pepper to taste (I usually don't add any salt since the feta cheese and artichokes are salty enough for my taste)
as a single mom who works full time, i need to have meals that are not only quick and easy to prepare, but also healthy. i love that trader joe's has these noodles that you don't need to boil!!! to make this microwaveable noodles and sauce package into a real meal, add healthy protein and veggies... you may try this also with cooked chicken breast (perhaps your leftover from the day before!)
ingredients (most if not all of these are available at Trader Joe's):
2 boxes of Trader Ming's Pad Thai
canola oil
1 pkg organic extra firm tofu
3 eggs, scrambled
1/3 - 1/2 cup water
2 handfuls of organic peeled baby carrots
2 handfuls of any other veggies you wish to add
chopped peanuts
chopped cilantro
slices of lime
slices of cucumber for garnish
directions:
1. heat pan and oil
2. while pan is heating, slice tofu into big chunky slabs and press each side firmly with paper towels to remove excess water
3. slice tofu into bite size pieces and fry at medium heat on each side until golden/light brown
4. remove tofu from pan and set aside
5. cook scrambled eggs in pan. remove and set aside. same plate or bowl as tofu is fine
6. keep pan hot, add 1/3 cup water to pan and allow to simmer
7. add veggies and steam/sautee until lightly cooked.
8. while veggies are being sauteed, place contents of packages (noodles and sauce) into a serving dish or bowl, toss and separate noodles with a fork, then microwave on high for approx 2-3 minutes or until hot.
9. remove cooked veggies from pan with a slotted spoon and toss with the noodles. top with tofu and eggs, cilantro and peanuts. garnish with slices of lime and cucumber
This is adapted from Giada's Dirty Risotto on the Food Channel. Because arborio rice seems to be expensive and a bit hard to find sometimes, I use Orzo Pasta, which is only .99 cents a box.
Makes 3-4 Servings
Ingredients:
1.5 cups orzo pasta
4 cups chicken broth/stock
3 garlic cloves
Bob Evans Spicy Sausage (1/3 roll)
1 T butter
olive oil
1/4 cup red wine
splash of milk
1/2 cup parmesan cheese
one small red pepper chopped
1 cup chopped baby bella mushrooms (or any type)
2 sliced, cooked chicken breast (whatever is easiest, boil, grill saute)
Brown sausage. Add mushroom and red pepper and cook until mushrooms lose moisture and pepper is a little soft. Remove and set aside.
On separate burner, heat broth.
In saute pan, melt butter with 1 T olive oil. Add garlic and cook about 30 seconds. Add orzo, mixing until coated and clumping. Add broth one ladle at a time, waiting for the liquid to be absorbed before ladling in liquid again. This is how it is risotto. Toward end, before completely cooked, add red wine and milk. Add half of the cheese and the chicken, sausage, red pepper, and mushroom. Stir until fully combined. If orzo is still a little too hard, continue with broth. Once cooked, add rest of parmesan cheese. Sprinkle with parsley or chopped basil for a little freshness.
If you like the chili at Wendy's fast food restuarants, you'll love this chili. It tastes just like the real thing. It's not very spicy, so you may want to add Red Hot or Tabasco if you prefer a spicier chili.
2 lbs ground chuck
1 T salt
1 tsp black pepper
1 rib celery, chopped
1 lg white onion, chopped
1 green pepper, chopped
1 6 oz can tomato paste
2 15 oz cans light kidney beans, undrained
2 15 oz cans dark kidney beans, undrained
1 T chili powder
46 oz tomato juice
Brown ground chuck in a large pot, adding salt, pepper, celery, onion, and green pepper. Drain fat. Add tomato paste. Fill the tomato paste can with water once, add water to pot and stir. Add beans and mix well. Add chili powder and tomato juice. Simmer covered for 1 hour, stirring occasionally. Serve with your favorte chili toppings.