Recipe Swap

Here are some of my favorite stand-by recipes. Would you be willing to share one or two of your family's favorites? 

*FOR THE CROCK POT*

**new!**
Quick and Easy Nacho Dip
(great for tacos & tortilla chips!)
1 lb ground beef
dash of: salt, pepper, and onion powder
2 garlic cloves, minced (optional)
2 16-oz jars salsa (to taste)
15-oz can refried beans
1 1/2 cups sour cream
3 cups shredded cheddar, divided
oodles of tortilla chips

Brown ground beef. Drain. Add salt, pepper, onion powder, & garlic. Combine beef, salsa, beans, sour cream, and 2 cups of cheese in the slow cooker (mix well). Cover. Heat on Low for 2 hours. Sprinkle top with remaining cheese just before serving.
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**new!**
Apple Oatmeal
2 cups milk
2 Tbsp honey
1 Tbsp butter (please, no substitutes!)
1/4 tsp salt
1/2 tsp cinnamon (or more, to taste)
1 cup dry old-fashioned oats (not quick-cooking)
1 cup chopped apples
1/2 cup walnuts
2 Tbsp brown sugar

Mix all ingredients together in a GREASED slow cooker (do not forget this step! I have.). Cover, cook on Low 5-6 hours. Serve with milk or vanilla ice cream. Makes a great breakfast, or dessert ;)
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**new!**
Chicken Noodle Soup
46-oz can of chicken broth (low-sodium)
2 cups cooked, cubed chicken
1 tsp salt
a couple handfuls of noodles (any shape!)
1/2ish cup of sliced celery
1/2ish cup of sliced carrots

Put all ingredients except the noodles into the crock pot. Stir well. Cover and cook on Low for 4-6 hours. Half an hour before serving, add the noodles. This goes wonderfully with French bread and a big salad - or is perfect with saltines for sick days.
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**new!**
Shredded Pork
2-3lb pork roast (boneless)
1/2 - 1 cup water
1 pkg dry taco seasoning mix

Place meat in crock pot. Add water and seasoning. Cover and cook on Low for 24 hours. Shred meat with two forks. Serve this on buns with lettuce, or on tacos, or over rice!
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Lemon-Honey Chicken
1 lemon
1 whole roasting chicken, rinsed/cleaned out (make sure you choose one that will actually fit in your crock pot...)
1/2 cup orange juice
1/2 cup honey

Pierce lemon with fork and place in the chicken cavity. Place entire chicken in the crock pot. Combine OJ and honey in a small bowl. Mix well, and pour over chicken. Cover and cook on Low for 8 hours. Remove the lemon (the recipe suggests squeezing the juice out over the chicken, but I've never done that...) Carve chicken & serve. Serves 4-6. I serve this with rice & steamed veggies.
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Tater Tot Casserole
32oz bag frozen tater tots
1 lb ground beef, already browned
1/2 tsp salt
1/4 tsp pepper
2 14-1/2 ox cans green beans, drained
10-3/4 oz can cream of mushroom soup
1/4 cup milk

Grease crock pot lightly with butter. Line crock pot with tater tots. Combine remaining ingredients in a medium sized bowl. Pour over tots. Cover and cook on high for 3 hours. Serves 6-8. Great with a little bit of freshly grated parmesan cheese on top!
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Pepsi Pot Roast

1 2-3lb pot roast

24 oz Coke or Pepsi (not diet; must be regular)

1 envelope dry onion soup mix

Place roast in crockpot. Cover with soda; sprinkle soup mix over all. Cook on Low 7-8 hours. Serves 4-5ish. Great with roasted potatoes, green beans and crusty bread!

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Teriyaki Chicken

2-3 pounds of boneless skinless chicken breast

1 20oz can of pineapple chunks (with juice)

1 cup teriyaki sauce

Place chicken in crockpot. Cover with pineapple; pour teriyaki sauce over all. Cook on Low 7-8 hours. Serves 5-6. Great with brown rice and steamed veggies!

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*CASSEROLES*

**new!!**
Harvest Casserole
5 Tbsp butter
1 extra-large onion (about 1 lb), cut into 1/4" slices
2 garlic cloves, minced
6 medium carrots, peeled and thinly sliced
6 medium parsnips, peeled and thinly sliced
1 small rutabaga, peeled, cut into quarters, and thinly sliced
3 Tbsp all-purpose flour
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
Chopped parsley for garnish (optional)

Preheat oven to 375F. In a non-stick skillet, melt 3 Tbsp butter over medium heat. Add onion and garlic; cook 15 to 20 minutes until golden. In a shallow 2 1/2 quart casserole dish, toss carrots, parsnips, rutabaga, and onion mixture until well combined. Cover casserole and bake 45 minutes or until veggies are fork-tender. Meanwhile, in a medium saucepan, melt remaining butter over medium heat. Stir in flour, salt, pepper, and nutmeg; stir for 1 minute. Gradually stir milk into the flour mixture, stirring constantly until sauce thickens slightly and boils. Stir sauce into veggies. Sprinkle Parmesan evenly over the top. Bake casserole, uncovered, for 15 more minutes until sauce is bubbly and top is golden brown. This casserole serves about 6-8 side dishes or 4 main dishes. It's really good served with fried slices of kielbasa and a big salad!
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Mexican Lasagna

4 flour tortillas

2-3 15oz cans of black beans, rinsed and drained

2 cups of shredded mexican cheese

7.5oz box of Spanish rice

11oz can of Mexicorn

Preheat oven to 350F. Grease 9x13 glass baking dish. Make rice per directions on the box, except replace 1/2 cup of the water called for with the undrained can of Mexicorn. While rice is cooking, put 2 tortillas down on the bottom of the dish. Pour black beans over tortillas and spread evenly. Sprinkle 1 cup of cheese over the beans. Put down the other two tortillas. Pour rice and corn mixture over tortillas; spread evenly. Bake, covered, for 30 minutes. Remove foil; sprinkle remaining cheese on top. Bake uncovered for 5 more minutes until cheese is melty. Let stand 10ish minutes before serving. Tastes great with salsa!

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Farmer's Casserole

32oz bag of tater tots

1 cup-ish of shredded cheddar cheese

1-2 cups of varied 'toppings' - diced ham, sausage, green onions, sauteed peppers, broccoli, bacon, asparagus, tomatoes, mushrooms, etc.

8 eggs (or the eggbeaters equivalent amount)

2 12-oz cans of evaporated milk

salt and pepper to taste

Preheat the oven to 350F. Grease a 9x13 glass baking dish. Line the bottom with tater tots. Sprinkle cheese over top. Spread toppings out evenly over the cheese. In a large bowl, beat eggs; add evaporated milk, salt and pepper and mix well. Pour the egg and milk mixture into the baking dish as evenly as possible. Bake, uncovered, for 35-45 minutes, until the middle is set. Let stand 10 minutes before serving. This is a great breakfast, brunch, or dinner dish. It can be served with fruit salad, muffins, or a big salad & crusty bread!
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Upside-Down Pizza Casserole
1 to 1 1/2 lbs ground meat
15oz can of italian-style tomato sauce
1 cup of shredded mozzarella (I buy the pre-shredded Pizza Blend)
1 can of refrigerated Pillsbury biscuits (either 8 or 10-count)

Preheat the oven to whatever temperature is on the biscuit can. Grease an 8x8" baking dish or 2-qt casserole. Brown the meat; drain fat. Stir in tomato sauce and heat through. Pour meat mixture into the dish; sprinkle with cheese. Place the uncooked biscuits on top of cheese (don't pack them in, if you don't use them all, it's okay!). Bake, uncovered, until the biscuits are done. You may want to let it set up for a few minutes after you take it out, otherwise the biscuits don't cook through on the underside and you get gooey cheese-dough (ick.). This serves about 4-5 hungry grown-ups; double it by preparing it in a 9x13 or 3-quart casserole. I usually serve it with a fresh veggie platter or salad! 

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*RANDOM FAMILY FAVORITES*

Garlic Roasted Chicken
4 chicken breast halves
2 T lemon juice
2 T olive oil
8 cloves garlic, minced (or: 4 tsp of the jarred minced garlic)
1/4 tsp salt
1/4 tsp italian seasoning

Place chicken in a lightly greased roasting pan (or glass baking dish). In a bowl, combine the remaining ingredients and mix well. Brush mixture on chicken. Bake in a 425F oven for 35 minutes or until chicken is no longer pink. Serves 4. (Note: I have found that lowering the temp and cooking it a little longer reduces the risk of the olive oil smoking while in the oven!) This is great with a giant salad and some crusty bread. :)
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Skillet Chicken Alfredo
(Okay: I really, really like this but no one else in the house does, so I don't make it often...but when I do...mmmmm...I have a lot of chicken alfredo to eat! I've also tried experimenting with other cheese-based sauces. Very yummy!):
1 10-oz package of frozen chopped broccoli
12 oz boneless, skinless chicken breast (sometimes I buy the pre-cooked chicken strips to save a step)
1 T cooking oil (if you don't use precooked chicken)
1 10-12 oz jar of Alfredo sauce
4 english muffins, split and toasted

Cook broccoli according to package; drain and keep warm. Meanwhile, cut chicken into 1/2" strips. In a large skillet cook chicken over medium-high heat for 3-4 minutes or until done. Drain fat. Stir in alfredo sauce. Simmer for 2-3 minutes until sauce is warmed through. Arrange toasted muffins on plates; place broccoli on top of muffins then spoon chicken/sauce mixture over all. Serves 4. It's also great over noodles instead of english muffins!
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Honey-Chicken Sandwiches
3 T honey
1/4 - 1/2 tsp ground thyme
1/2 red onion, sliced thin
3/4 lb deli chicken breast, sliced thin
4 croissants (or any fun rolls), cut and toasted

In a medium skillet, combine honey, thyme, and red onion. Cook and stir over medium-low heat until warm (don't let the honey boil). Stir in chicken; heat through. Serve on croissants. Serves 4. [This is a super-quick, super-easy lunch. Great with Cape Cod-type chips and veggies sticks!]
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