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Recipes
Chicken Posole (Slow Cooker)
By Thom7747
The best thing about this recipe is that you dump the ingredients in a freezer bag and throw it in the freezer, and
- 1 lb. Chicken Breasts (if you have a larger family, just add more chicken)
- 2 cloves Garlic, minced
- 1 Onion, diced
- 2 carrots, diced
- 1 tsp. Oregano
- 1 tsp. Cumin
- 1 can (14.5 oz) Mexican stewed Tomatoes
- 1 can (14.5 oz) Chicken Broth
- 1 cup Salsa Verde (you can find this in small cans, or in with the salsa-- use whatever heat you prefer- I use mild)
- 1 can (15 oz) hominy (this will not go in the freezer)
Chicken Dumpling Casserole
By Thom7747
When I ran across this casserole recipe, I thought, "If this actually tastes like dumplings, this could be an excel...
- 3 boneless, skinless chicken breasts, boiled and shredded
- 2 cups chicken stock (from boiling the breasts above)
- 1 stick of butter
- 2 cups Bisquick or self-rising flour
- 2 cups 2% milk (whatever you prefer)
- 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
- 3 t. Wylers chicken granules or 3 bouillon cubes
- 1/2 t. dried sage
- pepper & salt, as desired
Spaghetti Alla Mediterrania
By Thom7747
This using eggplant and it almost taste like it has a meat sauce on it
- Extra virgin olive oil
- 1 teaspoon garlic, finely chopped
- 1 teaspoon chili pepper, finely chopped
- eggplant, diced
- Greek Olives, diced
- Marinara Sauce
- sea salt, to taste
- 3 fresh basil leaves, torn or chopped
- fresh parsley, finely chopped
- freshly ground black pepper
- cooked pasta
- parmesan cheese, freshly grated
Gaida's Roman-Style Chicken
By Thom7747
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Pot Roast | Clare Fare
By Thom7747
When Jeff comes home after a long day riding herd over the General Assembly I like to think there’s some small me...
- 1 cup low-salt beef broth
- 1/2 ounce dried mushrooms such as porcini or morels (I’ve tried lots of different kinds in this recipe and all have been good except for dried Portobellos)
- 1 4-lb boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 celery stalks with some leaves, chopped in 1/2 inch thick slices
- 3 garlic cloves, minced
- 2 carrots, peeled in chopped into 1/2 inch thick slices
- 1 tablespoon fresh marjoram, coarsely chopped
- 1 28 ounce can, diced San Marzano tomatoes
- 1 cup dry red wine
Enchiladas (Slow Cooker)
By Thom7747
This juicy shredded beef is so popular at summer gatherings
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (16 ounces) pinto or kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 flour tortillas (6 inches)
Spaghetti and Beef Casserole
By Thom7747
Heat oil in heavy skillet
- 3 tablespoons olive oil
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 (4 oz. cans) stems and pieces, mushrooms, undrained
- 2 (8 oz. cans) tomato sauce
- 1 (6 oz. can) tomato paste
- 1 teaspoon ground oregano
- 14 ounces spaghetti, package
- 1 (8 oz. package) cream cheese, softened
- 2 cups cottage cheese
- 1 teaspoon garlic powder
- 1/2 cup fresh chives
- 1/2 cup sour cream
- 1/2 cup buttered bread crumbs
Slow Cooker Chicken Enchilada Soup
By Thom7747
Now with her first cookbook, The Skinnytaste Cookbook, legions of devout fans are going offline and straight to th...
- For the soup
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 (8-ounce) can tomato sauce
- 1 to 2 teaspoons chipotle chile in adobo sauce, chopped
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin, plus more to taste
- 1/2 teaspoon dried oregano
- 1 pound boneless, skinless chicken breast
- Toppings
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 1 medium (4-ounces) avocado (optional)
- 6 tablespoons reduced-fat sour cream (optional)
Schweinbraten: German Pork Roast (Slow Cooker)
By Thom7747
How about an easy, one-pot German meal? What’s great about this Crock Pot Schweinbraten recipe is you set it to ...
- One 3-4 lb. pork roast
- 2 Tbsp. vegetable oil
- 2 Tbsp. caraway seeds
- 1 tsp. salt
- 1 tsp. cracked pepper
- 3-4 cloves garlic, chopped
- 6 medium potatoes, cubed
- 3-4 peeled carrots, cut into 2″ chunks
- 1/2 C. white wine or apple juice
- 1 27-oz. can sauerkraut
Pork Dumpling Soup
By Thom7747
Siu mai skins are thinner than wantons and are round instead of square
- 1/2 head green cabbage, medium
- 3/4 teaspoon sea salt
- 1/2 pound lean ground pork
- 1/2 egg white
- 1 teaspoon cornstarch
- 1 dash freshly ground white pepper
- 1/2 teaspoon sugar
- 1 teaspoon Riesling or dry white wine
- 2 green onions including tops, finely chopped
- 24 siu mai skins
- 7 cups chicken broth
- 1/2 teaspoon sesame oil