3 lbs round steak
3-5 potatoes
6 carrots
1 yellow onion, chopped
4 ribs of celery
1 TBSP sugar
1 TBSP salt
¼ tsp pepper
2 TBSP tapioca
1 can tomato soup
2 TBSP Dijon mustard
1 ¼ c. water
Cut meat, potatoes, carrots, and celery into bite-sized pieces. (I don’t care for big chunks of celery so I chop them into smaller pieces.) Add everything to a 4-5 qt crock pot and cook on high for 6-8 hrs.
Megan Lattin
1 lb ground beef
1 onion, chopped
1 can sliced mushrooms
1 can cream of mushroom soup
2 tsp garlic powder
2 TBSP Worcestershire sauce
½ c. water
1 c. sour cream
In a large skillet, cook beef and onion; drain. Add mushrooms, soup, garlic powder, Worcestershire sauce, and water. Cook for 20 min, stirring frequently. Add sour cream; salt and pepper to taste. Serve over cooked egg noodles.
-Megan Lattin
1 lb ground beef
1 can tomato soup
1 can French style green beans
1 can corn
3-5 potatoes (cooked and seasoned into mashed potatoes)
1 c. cheddar cheese
Brown beef; drain. Add tomato soup to meat and place in an 8x8 baking dish. Pour on green beans and corn and spread over meat until an even layer. Add a layer of mashed potatoes and spread until smooth. Sprinkle with cheese. Bake at 350 degrees for 25-30 min.
Megan Lattin
4 servings
4 boneless center cut pork loin chops
1/2 C. bottled reduced-fat balsamic vinaigrette
Non-stick olive oil
1/2 C. shallots, thinly sliced
1/2 C. low-sodium chicken broth
1/2 C. dried cherries
salt and pepper
Place pork and vinaigrette in shallow baking dish and turn once to coat; marinate 10-15 minutes.
Spray a medium skillet with nonstick cooking spray and place over medium heat. Lift pork, shake off excess marinade and transfer to skillet, reserving marinade in dish. Saute pork chops until brown, about 3-4 min. per side. Transfer chops to a plate.
Add shallots to skillet and stir until softened, about 1 minute. Add chicken broth, cherries, and reserved marinade. Bring to a low boil.
Return chops to skillet and simmer until pork is cooked thoroughly, cherries are tender and the sauce has slightly reduced - - about 3 min. per side.
Season with salt and pepper. Serve cherry sauce on top of pork chops.
2 servings
1/4 C. honey
1/4 C lemon juice
1/2 tsp grated lemon peel (opt. )
1 small mango, peeled and diced
1 TB canola oil
1 sm. onion, peel and quartered
1 jalapeno pepper, seeded and halved (opt)
1 tsp paprika
1/2 tsp garlic salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp pepper
2 boneless skinless chicken breasts
In a small bowl, whisk the honey, lemon juice and peel until blended.
Set aside 1/4 cup. In a small bowl, gently combing the mango and remaining honey mixture; cover and refrigerate.
In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped.
Place the chicken in an 8 inch square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece and turn over and top with remaining mixture.
Bake, uncovered, at 375 degrees for 25-30 minutes or until juices run clear. Serve with mango mixture.
-Shara Rust
10 servings
1 package (3 oz.) sun-dried tomatoes
2 1/2 lbs. lean ground turkey breast
1 C. chopped onion
1 C. fine bread crumbs
1/2 C. grated fresh parmesan cheese
1/4 C. fresh Italian parsley
1 can (8 oz) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 TB Italian Seasoning Mix
1 tsp salt
1/4 tsp black pepper
1/4 C red currant jelly, melted
Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 min. Drain; coarsely chop. (I don't get the dry pack, I get the can with them already in water - so I just chop them without putting them in boiling water)
Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 C. of the tomato sauce, egg, garlic, seasoning mix, salt and pepper to turkey. Mix lightly but thoroughly. Shape meat mixture into loaf. Bake 1 hour.
-Shara Rust
4-6 servings
1 lb. boneless chicken breasts
3/4 C. orange juice
1/3 C honey
3 TB soy sauce
2 TB vegetable oil
1 TB cornstarch
1/4 tsp ground ginger
2 Large carrots
2 stalks celery
1 pkg. frozen broccoli, cauliflower combination, thawed
1/2 C. cashews or peanuts
Hot rice
Directions:
Cut chicken into strips and set aside.
In a small bowl, combine orange juice, honey, soy sauce, cornstarch, and ginger; mix well.
Heat 1 TB oil in large skillet over medium heat. Add carrots, celery, and thawed mix; stir fry vegetables about 3 minutes. Return vegetables, set aside.
Pour remaining oil into skillet. Add meat; stir fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium heat until sauce is thickened.
Serve over hot rice.
6 servings
6 frozen skinless, boneless chkn breast halves
1 (12 oz) bottle bbq sauce
1/2 C Italian salad dressing
1/4 C brown sugar
2 TB Worcestershire sauce
Directions:
Place chicken in a slow cooker. In a bowl, mix the bbq sauce, italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.
Cover and cook 3-4 hours on Hight or 6-8 hours on low.
You can eat it as it is or put it over baked potatoes.
-Shara Rust
(a great side dish for the Chicken BBQ or the Cream Cheese Hamburgers) - 6 servings
8 oz. rigatoni pasta
8 slices bacon, cut into 1 in. pieces
2 C broccoli florets
2 cloves garlic, minced
2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
1/8 tsp cayenne pepper
1/4 C chopped fresh parsley
Directions:
Cook rigatoni according to package directions and drain.
In a 10 in. skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender.
Stir in the cooked rigatoni, mozarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with fresh chopped parsley.
8 servings
2 C. seeded and chopped jalapeno pepper (optional)
2 (8oz) packages cream cheese, softened
2 pounds ground beef
8 hamburger buns, split
Directions:
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
Divide the ground beef into 16 portions and pat out each one to 1/4 in. thickness. Spoon some of the cream cheese mixture onto the center of 9 of the patties. Top with the remaining patties, pressing the edges together to seal.
Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.
We all know how to butter bread, slice cheese and cook it in a pan, as well as follow directions on a can. :) Here's how we spice it up:
1-Add Ham to the grilled cheese
2-Instead of adding 1 can water to the soup, add 1/2 water, 1/2 milk, and add some dried basil.
-Lauren Smith
[colby's note: Genius!!]
1 lb Ground Beef or 2 Cans Canned chicken
Taco Seasoning packet
Can beans (kidney or white-whatever your preference)
Can Corn
Can Stewed Tomatoes
Brown beef, then combine above in a pan on the stove until heated thoroughly. Top with grated cheese, Sour cream, Fritos, and...voila!
2 lbs ground beef
2 tbsp flour
2 tblsp butter
1medium onion chopped
1 can beef boullion
4 Tbsp tomato sauce
1 can cream of mushroom soup
3/4 c. sour cream
Sprinkle flour over meat & saute meat & onion in butter until onion is tender & meat is brown & crumbly
Add bouillion and tomato sauce. Simmer slowly for 10-15 min. stirring occassionally.
Just before serving time, add cream of mushroom soup.
Heat until piping hot. Add sour cream & serve over rice or noodles (egg noddles are our fav) with fav veggie
-Lauren Smith
(6-8 servings)
1 packet of Stew Beef (or 1/2-1 lb. chopped any roast beef type)
Chopped celery (several small stalks)
Chopped carrots
Potatoes (6-8ish?)
3 cups water
6-7 beef bouillion cubes
1 can corn
1 can stewed tomatoes
Set crockpot either for High 6 hours or Low 8-10 hours (its hard to mess this one up)
2 Cans chicken (add 1/2 packet Taco Seasoning)Tortillas
grated cheese
salsa
sour cream
Corn
Refried beans
Put chicken & cheese on tortilla & fold in half. Cook on stove (med heat). Serve with corn and refried beans, Dip in sour cream, salsa.
-Lauren Smith
