crock pot lasagne

This was so yummy and really, could it be any easier?? So excited debby sent this!!

1 lb cooked hamburger

12 ounce container cottage cheese

6-8 lasagne noodles (NOT oven ready kind) Break to fit in cooker

3 cups mozzarella cheese

1 large jar spaghetti sauce

1/2 cup water

1/2 cup parmesan cheese

Mix all in large crock pot. Cover and cook 4-5 hours on low.

-Debby Moon

Cafe Rio copy cat Recipes

I've been seeing a lot of these cafe rio copy cat recipes lately (i had one version of their dressing this past weekend. I posted both versions because they're slightly different). If you have a version you like, please share!!

I got this one off of www.freezerdinner.com/. I would have just posted the link, but I noticed one recipe site I like is now private and I am really grateful I had posted some of those recipes here so I can still make them. I definitely don't want to lose this recipe-it's so good!! But check out the site-lots of yummy things to try there.

Chicken

5 lbs chicken breast- boneless skinless

1 small bottle zesty italitan dressing

1 Tbsp chili powder

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shreeded chicken to keep moist. Keep warm.

Pork

1 bottle of honey BBQ sauce

1 Tbsp honey

1 liter of Dr. Pepper or Coke

Place all ingredients in large crockpot and cook on low all night. In the morning take the raost out leaving the juice in the crockpot, shred the roast. Then place the shredded roast back in the crock pot and leave it on low.

Lime Rice

In a sauce pan saute:

2 Tbsp butter

1 yellow onion, chopped

4 cloves garlic, minced

In a large pot, bring the following to boil

6 2/3 C water

3 Tablespoons chicken bullion

1/2 bunch cilantro, chopped

2 teaspoons cumin

2 small cans diced green chilies

2 Tablespoons lime juice

1/2 teaspoon salt

1/2 Tbsp lime zest (optional)

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

[I made in the rice cooker. Added a little less then the amount of water required for the rice cooker + the boullion and the lime juice + spices. Added the green chilis, garlic, and cilantro when the rice was almost done. Would have added onion at the same time but was too lazy too sautee so skipped it-maybe next time!!]

Fresh Salsa

4 fresh tomatoes, chopped

1 white onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp lime juice

1 tsp salt

1 tsp pepper

Combine ingredients together in a medium bowl.

Cilantro Lime Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix

1 cup buttermilk

1 cup mayonnaise

1-2 tomatillos, peel

1 clove garlic minced

1/3 bunch cillantro, chopped

1/2 tsp lime juice

1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Serve in the following order:

Tortillas, Shredded cheese, Chicken or Pork, Black or Pinto Beans, Lime Rice, Red and Green Leaf Lettuce, shredded, Salsa, Guacamole, Fresh Cilantro, Parmesan cheese, Fresh lime slice, Cilantro Lime Dressing, Enjoy!

Crockpot Tortilla Soup

Did you know I was in Seattle and my friend was cooking for me all weekend? So this was our yummy sunday meal.

Ingredients:
1 1/2 lbs cooked shredded chicken (kam puts frozen chicken tenders into a pot of boiling water for about 10 minutes)
1 15 oz can diced tomatoes
1 14 oz green chile enchilada sauce
2 4oz can diced green chilis
1 15 oz can pinto beans drained
1 medium onion diced
2 tbl minced garlic
2 C water
15 oz can chicken broth
2 tsp each black pepper, cumin, chili powder, and salt
15 oz can corn drained
2 tbl chopped cilantro
shredded cheese, sour cream, avocodo, and totilla chips for garnish

combine all ingredients in crockpot except for cilantro and garnish. cook 6-8 hrs on low. stir in cilantro before serving.

Pasta with Shrimp Scampi

My still fabulous seattle friend kam made this for dinner last night. So yum and didn't seem like it took much time to make (no time for me since i was sitting on the couch)

Ingredients:
1 tbl salt + 1 1/2 tsp
3/4 lb linguini
3 tbl butter
2 1/2 tbl olive oil
1 1/2 tbl minced garlic (4 cloves)
1 lb shrimp (kam does 2 lbs fyi)
1/4 tsp black pepper
1/3 c chopped parsley (kam just used dry parsley)
1/2 c lemon juice
1/8 tsp hot red pepper flakes

Directions:
Drizzle some oil and 1 tbl salt into boiling water. Add linguine. Cook according to directions.

In a large, heavy bottomed pan, melt butter and olive oil over medium low heat. Add garlic and saute for 1 minute. Add shrimp, 1 1/2 tsp salt, and black pepper. Saute until shrimp is hot (or until just turned pink if using fresh, we used frozen that was thawed). Remove from heat. Add the parsley, lemon juice, red pepper flakes. Toss to combine. When the pasta is done, drain linguine, put back in pot, then add shrimp and sauce. Serve and enjoy.

(also yum cold out of fridge!)

Tomatillo Dressing

My fabulous Seattle friend Kammy made this for us last night. We dipped our chips in it. The recipe says it is close to Cafe Rio's recipe and that they had it with shredded beef and chips. Try it-seriously good.

Ingredients:
1 cup buttermilk
1 cup mayonnaise
1 cup crushed tomatillos
1/2 cup cilantro
3 seeded jalapeno peppers
1/4 cup ranch dressing mix
6 drops Tabasco sauce
juice from lime

Directions:
Put all indgredients into a blender and mix until smooth
Keeps up to two weeks in fridge

cheater chili verde

this is maybe the easiest chili verde recipe i've seen and it was pretty tasty. we ate it over rice. you can eat it spooned into tortillas or my kids like it in a bowl with cheese and tortilla chips.

ingredients:

3 boneless skinless chicken breasts

1 can diced green chilis

2 cups packaged salsa verde

1 can black beans rinsed and drained

1 can northern beans rinsed and drained

directions:

put first 2 ingredients in crockpot for 4hrs high or 8 hrs low. (or until shreds easily). pull out of crockpot and shred. put back in with beans for 30 minutes.

Mongolian Beef PF Changs style

Lyndi Briggs emailed this recipe. She says it just like the PF Changs recipe (so yum right?) and that her kiddos love it!!

Sauce:

heat 2 tsp of vegetable oil in a medium saucepan over med/low heat

add 1/2 tsp ginger and 1 tablespoon garlic to the pan and quickly add 1/2 cup soy sauce and 1/2 cup water before the garlic scorches

dissolve 3/4 cup brown sugar in the sauce

raise the heat to about medium and boil the sauce for 2-3 min or until it thickens

Meat:

Slice 1 lb flank steak against the grain into 1/4'' thick bite size slices

dip the steak into the cornstarch to apply a very thin dusting to both sides

let the beef sit for 10min

heat up 1 cup of oil in a wok (make it nice and hot but not smoking)

add the beef to the oil and saute for 2 min or until beef begins to darken

stir the beef a little

Use a slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok

put the pan back over the heat and dump the meat back in and simmer for one minute

Add the sauce, cook for 1 minute while stirring, then add green onions.

Carrot and Ginger Soup

This is by far my favorite soup recipe!!! Don't let the name of it scare you off, it is delicious!

6T unsalted butter (to make it healthy I have used as little as 1T and I couldn't taste a difference)
1large onion
1/4 c finely chopped fresh ginger root
3 garlic cloves, minced
8c chicken broth
1 1/2 pounds carrots, peeled and cut into 1/2inch pieces
2T fresh lemon juice
pinch of curry powder
salt and pepper to taste
chopped parsely as a garnish

Melt the butter in a large stock pot. Add onion, ginger, and garlic and saute for 15 min. Add the broth, and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, roughly 45 minutes. Puree the soup in a blender or food processor. Season with lemon juice, curry powder, and salt/pepper. Sprinkle with parsley if desired and serve it hot or chilled. Both are good. Serves 6. Also we dip bread like crazy into our soups here so don't forget the loaf of bread!

Quinoa and Black Bean Salad

One of my VERY favorite side dishes or healthy lunch.

Ingredients:
1 1/2c quinoa
1 1/2c cooked black beans, rinsed if canned
1 1/2 T red-wine vinegar
1 1/2c cooked corn (1 can)
3/4c finely chopped red, green, or yellow bell pepper

Dressing:
5 T fresh lime juice
1 t salt
1 1/4 t ground cumin
1/3c olive oil

Cook quinoa as package describes (cooks like rice) OR you can boil some water, put the quinoa in it and let it boil for 10 mintues. Then I drain it in a sieve and let it sit in the sieve while I place it over a pot of boiling water with a towel over it for another 10 minutes. This makes the quinoa fluffy!

In a small bowl mix black beans with vinegar and salt and pepper to taste.

Transfer quinoa to another large bowl and mix with corn, beans and peppers.

Mix/whip all ingredients for the dressing together and drizzle over salad. Serve chilled.

I personally like this dish the following day best!

Oatmeal Applesauce Cookies

These cookies are SO good, and good for you...or at least as good for you as a cookie can be. ;)

1 cup sugar (I use less, can also use half white & half brown)
½ cup shortening
2 eggs
1 cup applesauce
2 cups flour (whole-wheat or white combination)
½ tsp salt
½ tsp cloves
1 tsp cinnamon
1 tsp baking powder
1 tsp soda
2 cups oatmeal
1 cup chocolate chips
1 cup raisins

You can leave out raisins and add nuts, or leave out both. Flaxseed also an add-in possibility.

350 degrees for 10-12 minutes on a greased cookie sheet.

100% Whole Wheat Bread

(You won't be able to keep their hands off it!)

Start by grinding about 10 cups of wheat to make 14-15 cups flour

6 cups Hot Water

2/3 cup Oil

2/3 cup Honey

2 Tbsp Lecithin (opt.)

8 cups flour (additional flour needed later)

2 Tbsp. Vital Wheat Gluten (can be omitted if not using all whole wheat flour)

2 Tbsp. Dough Enhancer

2-3 Tbsp. Instant Yeast

6-8 cups additional flour

2 Tbsp. Salt

In the mixing bowl, combine water, oil and honey (also lecithin if using liquid lecithin. If using powdered, add with flour). Next, add 8 cups flour, dough enhancer, gluten and yeast. Gently mix ingredients together until smooth.

Sponge Method: Helpful when using all or part whole wheat flour: Let stand for 8-10 minutes before adding remainder of flour and salt. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer". It also improves the texture. Sponging gives you a little advantage in terms of flour to water ratio; because the dough is dryer you add less flour, hence the bread is lighter.

Add salt and additional flour, adding slowly until the dough doesn't stick to your lightly-floured finger when tapping it lightly. The amount of flour you add depends on the moisture and protein content of your wheat. Another hint is when all the dough has come away from the edge of the bowl you've probably got enough flour. At this point, knead the dough for 5 minutes, then form into 5 loaves and place in greased loaf pans. (I've found if you spray cooking-spray on your counter it is easier to form the loaves by pulling up the edges of the dough and pinching them together, thus the top of the loaf is sitting on the sprayed counter). Allow loaves to rise 20-30 minutes, or until they are about 1 inch above the top of the loaf pan. Bake in 350 oven for 25-30 minutes. A way to tell if it is done is the bottom of the loaf should be browned.

Freezer Meals - Zesty Pineapple Chicken

I have been trying to make freezer meals once a week lately so that no matter how my day goes with all the kids, we will have a home cooked meal. Freezer meals have definitely saved us lately from the dreaded "Grab something on the way home" rut we were in.  The recipe would work if you were making it for dinner the same night or if you wanted to freeze it for a day later in the week. 


Zesty Pineapple Chicken 


2 lbs chicken breasts, with skin - about 4 breasts (I used 3 boneless, skinless breasts)

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits - including juice
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Place raw chicken in 8" foil disposable baking dish, or glass dish that is freezer safe.  Make glaze and poor over top of chicken.  Cover with plastic wrap and then with aluminum foil.

On cooking day, remove dish from freezer to thaw.  (I just set it out to thaw at room temperature for at least 3 hours before cooking.  It's still a little frozen, but that's what the oven is for, right?).  Remove plastic wrap and re-cover with foil.  Bake in preheated 375F oven for 40-50 minutes, remove foil and continue cooking for 10-15 minutes, or until chicken is cooked through and glaze is dark brown.  Can be served over rice.

Black Bean Chilaquile

I got this recipe from my sister Courtney and my family really liked it. It's easy to make, packed with veggies and still tastes really good.

1 cup onions, chopped
1 Tbsp olive oil
1 cup tomato, chopped
1 can corn kernels, drained
1 can black beans, drained
2 Tbsp lime juice
1 tsp salt
1/2 tsp pepper
2 cups spinach - rinsed, steamed & chopped (or frozen)
2 cups tortilla chips, crushed
grated cheddar cheese
2 cups salsa

preheat oven to 350. saute onions in olive oil for about 8 minutes or until translucent. stir in tomatoes, corn, black beans, lime juice, salt & pepper and continue to saute for another 5 to 10 minutes, until heated through. meanwhile in another saucepan, blanch greens in boiling water for 1 to 3 minutes, until just wilted but still bright green. drain immediately and set aside. (I just skipped this step and added them right in, you can also use defrosted frozen spinach).

lightly cover an 8x8 baking dish in cooking spray. spread half the chips on the bottom and then spoon the vegetables over the chips - sprinkle about 2/3 of the cheese over the top. arrange the spinach over the cheese and spoon half the salsa on top of this. spread the rest of the chips over the this and then top with the remaining salsa & cheese. bake for about 35-40 minutes, or until the cheese is bubbling and beginning to brown.

Sweet German Waffles

One of our German girls and her mother taught us how to make these at our YW activity last week. There is nothing healthy about them, but they are SO good!

1 cup butter, softened

1 cup sugar

5 eggs; add one at a time and mix well

1 heaping Tbs. cornstarch, mixed with 3 cups flour

1-1 1/2 cups milk

Mix and pour into heated waffle iron, batter will be thick.

topping:

bottled (sour) cherries, add 2 Tbs. cornstarch to cherry juice and heat until thick, add cherries.

-can also use canned pie filling

These waffles are served as a dessert. Top with cherries (or whatever) and ice cream while warm. Yum.

Jambalaya

I got this recipe from Lyndi Briggs, and we love it and make it often. It's great for taking dinner in or having friends over because it makes a lot of food!

celery (I sometimes use celery seed)

onion

peppers (can use frozen)

olive oil

1 lb. ground beef

1 package Jimmy Dean hot sausage

2 eggplants, peeled and cubed

4 c. rice

Ranch Style beans

salt, pepper

red pepper }to taste, if desired

garlic

-Start rice cooking.

-Brown sausage and ground beef. }combine

-Sautee celery, onions and peppers in olive oil until soft.

-Boil eggplant until tender (can be mashed with a forK). Drain well.

-Mash eggplant and combine with meat/vegetable mix. Cook on low.

-Combine cooked rice with eggplant, meat, vegetable mixture.

-Serve with heated Ranch Style beans on top.

My Top 4 favorite Sugarless Snacks

1. Bagged Sugar Snapped peas

can always find at Walmart and if you're lucky at the commissary

2. Wilson's mini sweet peppers

again, Walmart

3. Emeralds Cocoa Roast Almonds

great when you need a chocolate fix

4. My shaved ice machine

I add the individual crystal light packs (sorry patty) to a cup with just a little bit of water or I pour over a no carb chocolate shake

What are your ideas?

Lime Coconut Cupcakes with White Chocolate Frosting

This almost makes me want to break my ban on ever making cupcakes again. Or eating sugar. I'm considering making these for Bry's bday, so someone else try them and tell me how they are! I found and copied this recipe from CuisineNie.blogspot.com

Lime Coconut Cupcakes with White Chocolate Frosting

{adapted from Food Network}
Makes a whole lot.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 tsp grated key lime zest
1 1/2 Tbsp freshly squeezed lime juice
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
1 cup loosely packed sweetened coconut flakes (3.5 ounces)

The Frosting:
5 ounces good quality white chocolate, chopped into small chucks 1/2 cup
(1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 tsp pure vanilla extract
1 Tbsp lime juice (bottled or freshly squeezed)
1/4 cup sour cream Fresh lime slices, for garnish

* Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated key lime zest. * If you don't want to place fresh lime slices atop, you can always candy your lime slices so they are more edible. Google "candy limes" to find the how-to.

Easy Easy breakfast bake

My fabulous friend Cara cooked this for me when we were on an overnight visit and it has become a Saturday morning (and sometimes evening) favorite. It's so simple, I usually have John fix it up for us.

Ingredients:

1 pkg. crescent roll dough

10-12 eggs

1 pkg. cooked bacon

Shredded cheese (maybe a cup? IDK)

Directions:

Preheat oven to 350 degrees. Spread dough in 11 x 13 greased pan. Mix eggs with little bit of milk and salt and pepper. Pour over dough. Top with bacon. Top with shredded cheese. Cook for 30 min.

(You could change the bacon to canadian bacon. I have plain taste, so I like this recipe the way it is, but Bryan thinks we should put corn tortillas on the bottom and mix rotel in. But then the dough wouldn't rise into the eggs so IDK?? I like the idea of adding veggies to the eggs-I think it would be good with tomatoes, mushrooms, onion and green peppers. Rotel or salsa to spice it up. Let me know if you try it with something else)

Baked Ziti with Sausage, Spinach and Tomatoes

I found this recipe posted here at stephmodo.com. Totally worth trying.

Ingredients

3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (I used whole wheat)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Directions
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

easy yummy queso dip

My sis-in-law made this at new years and i've been meaning to post it ever since. So easy, and good, and dangerous.

Ingredients:

1 cube cream cheese
1 can no beans chili (make it spicy if you like it that way)
grated cheddar cheese

Directions:

Melt cream cheese and chili in a pot. Add as much cheese into it as you want (I did about a cup when I made it)