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Working Moms
aelliott04
member
Weekly Recipe May 31
aelliott04
member
in Working Moms
Okay, I said I would post an easy recipe each Monday that was being cooked at our house during the week. Others add one as well so we can all get some new, easy recipes to our rotation.
Here's mine:
Roast
Pkg of Ranch dressing
Pkg of McCormick brown gravy
Pkg of Italian dressing
New potatoes, onions, carrots
1/4 cup of water
Put in crockpot and cook on low 8-10 hrs.
Happy Cooking!
This discussion has been closed.
Re: Weekly Recipe May 31
Credit to Paula Deen on this one.
Pork Chop with pineapple
1 tbsp teriyaki per person
2 canned slices pineapple per person
1 slice green pepper per person
1 slice red onion per person
1 bonless pork chop per person
1 tbsp butter
Lay pork chop on foil. Top with onion, GP, pineapple, then teriyaki sauce. Top w/ butter & salt & pepper if you want. Wrap tightly to seal and cook on grill for 15-20 mins or until cooked thru. Can make ahead & freeze too.
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2 teaspoon garlic powder
3 boneless skinless chicken breasts, halved (about 2 pounds)
DirectionsPreheat oven to 400 degrees Farenheit. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is cooked through. (170 degrees Farenheit)
Crunchy Romaine Toss!
https://allrecipes.com/Recipe/Crunchy-Romaine-Toss/Detail.aspx
This is such a great idea. This is from the A Year of Crockpot. I made it Sat night and my DH said it was fantastic. Very easy.
Crockpot Buffalo Chicken Lasagna
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Main Dish Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box uncooked traditional lasagna noodles
-- (I used Tinkyada brand)
4 previously cooked chicken breast halves
1 jar prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
15 ounces ricotta cheese
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)
1. In a large glass bowl, combine cooked and chopped chicken breasts, the
pasta sauce, and 1 cup of buffalo wing sauce.
2. 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.
3. Add a smear of ricotta cheese to the top of the noodles. Add a layer of
chopped bell peppers. Sprinkle on a handful of shredded cheese.
4. Repeat layers until you run out of ingredients.
5. Add the bleu cheese crumbles, if desired. Put the ? cup of water into
your empty pasta sauce jar and shake. Pour the liquid over the top of the
entire lasagna.
6. Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When
cooking time is complete, unplug and take off the lid of the crock. Let it
sit for 20 minutes before cutting into it, or it will fall apart. Ask me how
I know this.
CABBAGE ROLLS:
- 1 head cabbage
1 pound ground beef
- 2 eggs
- 1/2 cup rice - uncooked
- 1 teaspoon salt
- 1/2 teaspoon pepper pepper
- 1 onion - small, chopped
SAUCE:
- 1 onion - large, chopped
- 2 cans tomato sauce (8 oz. cans)
- 2 cans tomatoes (1lb. 13 oz. cans)
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 cup brown sugar - more if desired
Gently separate 8 outer leaves off of the cabbage.
Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
Take them out of the skillet and lay them out on paper towels to cool.
Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
Combine the remaining ingredients and mix well.
Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
Do this until all of the meat mixture is rolled up.
Place extra steamed cabbage in the bottom of the baking dish.
Lay rolls, seam side down, on top.
Bring all sauce ingredients to a boil and pour over cabbage rolls.
Place in a 375? oven, covered, for one hour then bake uncovered at 250? for two hours.
Sprinkle with grated parmesan cheese before serving if desired.
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Ingredients nocoupons
- 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
- 1 small red bell pepper, seeded and cut into thin strips
- 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
- 1 medium yellow skinned onion, thinly sliced
- 4 large cloves garlic, cracked away from skin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup tablespoons extra-virgin olive oil, divided
- Coarse salt and pepper
- 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
- 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
DirectionsPreheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Got this from a blog I found on the WC board - all of her recipes are awesome! www.imbecomingdomestic.blogspot.com
Chicken Fried Rice:
Ingredients:
3 c. cooked brown rice, cooled
1 tbsp. olive oil
2 eggs
1/2 c. frozen peas
1/2 c. frozen carrots
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 c. cooked chicken, cut into small pieces
Directions:
1. Heat oil on medium-high heat. Saute rice for 2 minutes.
2. Add soy sauce and oyster sauce and mix well. Push rice aside.
3. Scramble eggs and mix into rice.
4. Add peas, carrots, and chicken.
5. Cook for 5 minutes, or until vegetables are hot
I posted this in the other thread but I'll post it here too.
Italian Sausage & Pepper Po'boys:
3 bell peppers, sliced (preferably colored)
2 onions, sliced
Olive oil
6 links Italian sausage
6 hoagie buns
6 slices provolone cheese
Saute bell peppers & onions in a skillet over medium heat in olive oil until soft. Grill sausage links outside or you can brown them in the same skillet after the peppers are done.
Serve on a warm hoagie bun with provolone cheese. Salad on the side.
I do something very similar to this, except I also had some hot and sweet salad peppers (jarred kind, with a pickling marinade) right at the end to the onions and peppers, with some of the liquid - adds some VERY nice flavoring, one of my favorite recipes!
I love this one, its so fast, easy, and fun! Omelets for Dinner!
Ziploc Omelets
Bring a large pot of water to a boil.
Break 3 eggs into a gallon sized Ziploc
Add what ever other toppings you like. I add chedder cheese, ground sausage, green peppers, onions.
Close the bag and let out all the air and mush everything around really well.
Place up to 10 bags in the pot of water for 13 minutes.
After the time is up, you will have perfectly cooked, fluffy omelets and virtually no mess! Just cut the bag and roll it out.
Couple of tips - be sure that any meat you add is pre cooked. Also, if you see air building up in the bag, try to let it out.