Crock Pot Pot Roast

I never ever have made pot roast, and I don't cook with beef much...so this was a new experience for me! This will definitely be a recipe I keep and use on occasion. It had a lot of flavor (I don't really like the taste of plain beef without lots of spices, etc.). This recipe is from my friend Jordan - she's a great cook and has a lot of great recipes on her blog. It's also incredibly easy - you just throw it in the crock pot before you leave for work, and dinner is ready when you get home!

Jordan's Crock Pot Pot Roast

INGREDIENTS
2lbs Stew Meat
4 Carrots, chopped into big pieces
2 Stalks of Celery, also chopped
12 Small Potatoes (white or red)
1 Medium White Onion (I used small boiling onions, whole)
1C Water
1t Worcestershire sauce
2 Cloves garlic, whole
1/2T Oregano
1 Bay leaf
3/4T Salt
1/2T Black Pepper
1/2t Paprika

DIRECTIONS
Put everything into crock pot, stir just enough to mix spices. Cover and cook on low for 8-10 hours or on high 4 to 6 hours. Serve with homemade biscuits and you’ve got a warm and comforting meal.

Spinach Stuffed Chicken

It was funny, I went online to find a recipe that I could use a half of a bag of fresh spinach, some bacon, chicken, and sour cream (because these were all things I had to buy for our get-togethers this weekend) and I found this amazing recipe! I will definitely be making this again.

(note: this is not the halved recipe - we halved it and it still was too much!)
INGREDIENTS:
1 (10 oz) package fresh spinach leaves
1/2 cup lowfat or regular sour cream
1/2 cup shredded mozzerella
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
1 pinch chili pepper
8 strips turkey bacon or regular bacon (uncooked)

1. Preheat the oven to 375 degrees F

2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.

3. Stir in sour cream, cheese, garlic, black pepper, and chili powder.


4. Pound chicken breasts to 1/2 inch thickness. (I put saran wrap on the chicken so the gross chicken juice doesn't spray everywhere!)



5. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.


6. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. (I did not have toothpicks, hence the crazy skewer sticks!)


7. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.



I took the bacon off (we are watching our fat intake) but it didn't necessarily say that you can't eat it. I also only like extra crispy bacon. It keeps the chicken nice & moist, and gives it just the slightest hint of bacon taste. mm!
I highly recommend this recipe! We were going to make it this weekend as a special treat, then we realized we were busy all weekend, so I decided to make it tonight. It's relatively low-fat and really tasty!

Chicken Tortellini

Chicken Tortellini

Yum! This recipe was given to me by my mother-in-law.
It is REALLY good. The spinach I put in is probably way more than called for, but we both love spinach, haha!

Chicken Tortellini

3 cups cooked, chopped chicken breasts
2 peeled, cubed Granny Smith apples
4 minced green onions
1/2 c mayo (I used lowfat - that's what I had in the fridge & it turned out great)
1 9 ounce package of cheese stuffed tortellini
1 bunch of fresh spinach, washed and torn
1/2 sunflower seeds
1 8 oz. bottle Italian salad dressing

Mix chicken, apples, green onions and miracle whip or mayo and let stand in fridge overnight. Cook cheese tortellini according to package directions. Combine tortellini with chicken mixture, add spinach and sunflower seeds and toss with salad dressing. Enjoy!

Apple Pie Filling

Apple pie filling:

1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups peeled & sliced tart apples (8 medium sized apples)
2 T butter (I don't use it, but that's what the recipe calls for)

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling.

Then follow directions on whatever pie crust you are using.
Here's pictures from the pie I made:

Amazing Blueberry Muffins - my dad's recipe

Steve's Blueberry Muffins
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 TBS of finely grated lemon peel
1 egg
1 cup fresh blueberries

Crumble:
½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins with Crisco or line with muffin liners. Combine 1 ½ cups flour, ¾ cup sugar, salt, lemon peel, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Mix the crumble ingredients with a fork before sprinkling on top of muffin mixture. Bake for 20-25 mins. Yield: 12 muffins

Shepherds Pie

Ingredients

• 1 1/2 lbs ground sirloin (or ground turkey)
  
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Valentine's Day Cake

It all started when I was in Kroger, and they were selling heart shaped throw away cake pans. There were 2 of them in a pack. Then I went online and found this fun diet cake recipe on omnomicon's blog. I'm usually an unbleached flour, natural food when-it's-cheap type girl, so this was kind of a rare occasion for me! :-) Let's just say, Madison was SHOCKED when he cut open that cake! haha!

So here's what I did...

I divided the batter into 3 bowls. I used gel food coloring (better for you than the old stuff - and brighter!) and dripped it into the bowls to make pink, red, and left the yellow cake as is.














I greased the pans w/ crisco and flour to make it easy to flip them out to decorate.
One cake mix = 2 heart pans. I poured the majority of the red on the bottom of the first one, half of the yellow cake mix on top, and about 1/3 of the pink on the top. Then with the other, I did the opposite. Don't mix the colors, just dump on top of each other.

















I baked for the normal time on the box directions, they came out just right.
















I flipped the first one onto the cake platter and iced it.













Then I set the second layer & frosted it.











Tada!