I have found two websites definitely worth saving and I thought I’d drop them here, especially since one of my clients asked me about the crock pot meals.
Do all your shopping for the week, freeze the meals and drop them in a crock pot before you leave for work. Dinner is ready when you get home. I’ve done all the recipes and they were all good. Some of them I had to tweak because I don’t like my food quite as spicy or sometimes it needs a little beefing up for the family. I’ll post the tweaks I’ve made sometime in the future.
One pot dinners are amazing. If I don’t have to use more than one pot, bowl or kettle for a dinner on a weeknight, I’m in love. (See the chicken pot pie soup and chicken or beef pot pie recipes if you need clarification!) I’ve not yet tried these, but they look incredible. Again, as I work through the recipes, I’ll post any tweaks I’ve made.
Chicken Pot Pie Soup
This soup was the $500 grand prize winner for the Better Homes and Gardens December 2012 contest and it is worth every ounce of its winnings. We make this soup at least twice a month. It’s inexpensive and tasty and, with a few alterations of my own, even my picky son will eat it.
Chicken Pot Pie Soup
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 2 cloves garlic
- 1 tablespoon butter
- 4 cups chicken broth
- 2 cups cooked, chopped chicken breast
- 1 16 ounce package of gemelli noodles
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon chili powder
- 1/4 teaspoon curry
- 1 cup half and half or light cream
- 1 tablespoon flour
- 1 cup chopped fresh broccoli
- 1/3 cup frozen peas
- In a large pot, cook carrot, celery, onion and garlic in hot butter 5 minutes until tender. Stir in broth, chicken, noodles and seasonings. Simmer, covered, ten minutes or until noodles are tender.
- In a small bowl, whisk together half and half and flour. Add to pot. Add broccoli and peas. Simmer uncovered five minutes until slightly thickened Spoon into bowls, top with biscuits.
Quick Biscuits
- 2 cups flour
- 4 tsp baking powder
- 4 tsp sugar
- 1/2 tsp cream of tartar
- 1/2 cup butter
- 2/3 cup milk
- Preheat oven to 450
- Combine flour, baking powder, sugar and cream of tartar. Cut in butter to make coarse crumbs.
- Make a well in center and add milk. Using a fork, stir until just moistened.
- On a lightly floured surface, gently knead dough until it holds together. Pat into a square, cut into 12 rectangles.
- Place one inch apart on an ungreased baking sheet. Bake 10 to 12 minutes until golden.
We serve ours with honey butter and the soup is great reheated.
Recipe written by Beth Seuferer from West Des Moines, Iowa.
Simple Summer Spaghetti
Prep: 20 min
Cook: 20 min
Yield: 4 servings
Ingredients:
12 oz package dry spaghetti
¼ cup olive oil
5 cloves garlic, coarsely chopped
Pinch crushed red pepper
2 cups cut up zucchini
1 cup cut up summer squash
1 cup cut up red bell pepper
2 cups quartered cherry tomatoes
¼ torn fresh basil
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Directions:
- Bring a large pot of slated water to boil. Cook until just tender. Drain.
- In extra large skillet, combine olive oil, garlic and crushed red pepper. Cook over medium heat about three minutes until garli begins to soften. Do not let garlic brown. Stir in zucchini, squash, red bell pepper, tomatoes and torn basil. Season with salt and pepper.
- Reduce heat to low. Heat thoroughly.
- Serve spaghetti noodles topped with vegetable mixture and top with a sprinkle of each cheese.
Veggie Quesadillas
Ready In: 30 minutes
Yield: 4 servings
Yield: 4 servings
Ingredients
juice of 1 lime (around 1/4 cup)
1/4 cup olive oil
1/2-1 teaspoon chipotle powder
1 1/2 teaspoons kosher salt (or half as much table salt)
1 clove garlic, peeled and pressed through a garlic press
1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise
1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips
1 red onion, peeled and sliced 1/4-inch thick
12 corn tortillas or 8 flour tortillas
1/2 pound grated cheddar or Monterrey jack cheese
a handful of cilantro leaves, washed and dried
sour cream and salsa for serving
juice of 1 lime (around 1/4 cup)
1/4 cup olive oil
1/2-1 teaspoon chipotle powder
1 1/2 teaspoons kosher salt (or half as much table salt)
1 clove garlic, peeled and pressed through a garlic press
1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise
1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips
1 red onion, peeled and sliced 1/4-inch thick
12 corn tortillas or 8 flour tortillas
1/2 pound grated cheddar or Monterrey jack cheese
a handful of cilantro leaves, washed and dried
sour cream and salsa for serving
Directions
- Preheat your grill on high.
- Whisk together the lime juice, olive oil, chipotle or paprika, salt, and garlic. Arrange the vegetables in a single layer on a large, rimmed baking sheet, and pour half the dressing over them, turning them to coat the slices evenly.
- Turn the grill down to medium-low and roast the veggies, turning them and adjusting the heat as necessary, until they are completely tender, 10-12 minutes. Remove them to a plate, dress with the remainder of the lime juice mixture, and set aside.
- Heat a large griddle (or a heavy frying pan) over medium-high heat, and lay half of the tortillas into it (if you’re using a pan, you’ll need to do this in batches). Divide the cheese over them, top with the remaining tortillas, and cook until the bottoms are golden and crisp. Flip them, and cook until the tortillas are crisp and the cheese is melted.
- Open the quesadillas and divide the cilantro and grilled veggies among them, cutting the vegetables as necessary to fit, then quarter the quesadillas and serve with sour cream and salsa.
Quick Chicken and Dumplings
Ready In: 60 minutes
Yield: 8 servings
Yield: 8 servings
Ingredients
4 cups milk
4 cups milk
2 bags frozen peas and carrots
4 cups cooked, cubed chicken
4 10.34 ounce cans cream of chicken soup
4 cups Bisquick
1 1/3 cup milk
Directions
- Heat 4 cups milk, peas and carrots, chicken and soup to boiling, stirring often.
- Stir Bisquick and remaining milk together until soft dough forms.
- Drop by spoonfuls onto chicken mixture.
- Reduce heat to low.
- Cook uncovered over low heat 20 minutes. Cover and cook 20 minutes more.
Tonight I was totally not paying attention to the time thanks to my car breaking down on the freeway and having to be towed to a repair shop and walk two miles home. I turned around and it was time for my significant other to be home from work and that’s when we eat. I sprung up and flew into the kitchen to start the Hawaiian Delight for dinner. My SO comes in and says it makes her sick when she eats it, the roommate says it makes him sick, too, and my son won’t eat it. That recipe totally comes off the menu. I spring for the next menu option and go for the chicken for our Monterey Chicken. I only have two small chicken breasts in the freezer. LAST DITCH! I grab the two packages of frozen cheese tortellini and slam them down on the stove. I grab a pot of water and the pasta basket and start that heating. I’d already melted the butter in the skillet and peeled the garlic and I didn’t want to waste it. Grabbing the two chicken breasts out of the freezer, I popped it into the microwave to defrost. The garlic went into the butter to brown. The chicken went into the skillet with a lid, cooking on each side for six minutes. The pasta cooked for four minutes. While the chicken cooled, I put some pasta sauce in the skillet with the leftover butter and garlic. It kinda burnt in the pan, so I just mixed it in. Then I put the pasta in and stirred it and the chicken into the sauce.
This is completely, hellaciously delicious. I am totally adding it to the recipe book.
Asian Stirfry Chicken and Broccoli
4 tablespoons soy sauce
2 tablespoon black bean sauce
4 teaspoons dark brown sugar
2 tablespoon fresh grated ginger
juice of 2 limes
1/2 cup oil
5 large garlic cloves, finely chopped
2 jalapeno peppers, minced
2 teaspoons ground ginger
2 teaspoons ground coriander
2 pounds boneless skinless chicken breasts, minced
20 ounces frozen broccoli florets, thawed
1 small bunch green onions, finely chopped
2 cups rice (4 cups cooked)
2 tablespoon black bean sauce
4 teaspoons dark brown sugar
2 tablespoon fresh grated ginger
juice of 2 limes
1/2 cup oil
5 large garlic cloves, finely chopped
2 jalapeno peppers, minced
2 teaspoons ground ginger
2 teaspoons ground coriander
2 pounds boneless skinless chicken breasts, minced
20 ounces frozen broccoli florets, thawed
1 small bunch green onions, finely chopped
2 cups rice (4 cups cooked)
Whisk together the soy sauce, black bean sauce, brown sugar, grated ginger and lime juice in a small bowl and set aside. Heat the oil in a medium skillet over medium-high heat. Add the chopped garlic, minced chili peppers and ground coriander and cook until slightly softened and fragrant, just a couple of minutes. Add the minced chicken and cook until lightly brown and cooked through, using a spoon to break up chicken as you go. Increase the heat to high, add the soy sauce mixture and the broccoli and cook, stirring constantly until the broccoli is hot and the liquids in the pan have slightly reduced. Transfer to a serving bowl, top with sliced green onions and serve over rice. Serves 4-6.
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My Notes:
I picked this up off of the Great Value website and it’s actually pretty good as is. I didn’t mess with this other than double the recipe because we eat a lot of it.
My Notes:
I picked this up off of the Great Value website and it’s actually pretty good as is. I didn’t mess with this other than double the recipe because we eat a lot of it.
Homemade Tomato Soup and Grilled Cheese
Ready In: 40 minutes
Yield: 6-8 servings
Yield: 6-8 servings
Ingredients
1 small bunch of basil leaves
1 small bunch of basil leaves
½ cup olive oil
1 small yellow onion
1 garlic clove
one large chicken bullion cube, crushed
1 29 ounce can tomato puree
1 quart chicken stock
¼ cup heavy cream
1 loaf Brownberry Natural Health Nut bread
sliced provolone cheese
sliced pepper jack cheese
sliced swiss cheese
Directions
- Puree basil, olive oil, onion, garlic and crushed bullion cube in a blender or food processor.
- Add mixture to a 6 quart saucepan and heat over medium heat until bubbly and fragrant, only a few minutes.
- Add tomato puree and chicken broth. Bring to a simmer. Cook 15 minutes more.
- While the soup simmers, place one slice of cheese between bread slices. Cook until golden brown on each side. (brush with olive oil before pan cooking)
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My Notes:
This is my all time personal favorite that I pirated from Randy Snoke of George House Coffee and Tea Co.
My Notes:
This is my all time personal favorite that I pirated from Randy Snoke of George House Coffee and Tea Co.
Coca Cola Chicken and Herbed Potatoes
Prep and cook time about 60 minutes
Makes four servings
Makes four servings
4 boneless, skinless chicken breasts, flattened to 1/4 inch thick
1 12 oz can of Coke
1/4 cup ketchup
1/2 cup honey barbeque sauce
1 12 oz can of Coke
1/4 cup ketchup
1/2 cup honey barbeque sauce
Place all ingredients in a medium saucepan and bring to a boil. Cover and turn heat to medium. Cook for 20 minutes, stirring occasionally. Uncover and cook and additional 10 minutes until done.
Herbed Potatoes
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 tablespoons oil
celery salt to taste
garlic salt to taste
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 tablespoons oil
celery salt to taste
garlic salt to taste
Preheat oven to 450. Cut unpeeled potatoes into 1/4 inch slices. Place the potato slices on well greased shallow baking pan. Brush potato slices with oil and sprinkle the herbs over the top. Bake potatoes for 20 minutes until they are well browned and crisp.
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My Notes:
This recipe takes about an hour all said and done from the slicing to the prep and defrosting the frozen chicken that I like to use since it stores well. Defrost the chicken, wrap in plastic wrap to keep the chicken together while you pound it out, then drop in the pot. I serve these herbed potatoes with a lot of things because they’re just super simple to make and can bake while you do other things.
My Notes:
This recipe takes about an hour all said and done from the slicing to the prep and defrosting the frozen chicken that I like to use since it stores well. Defrost the chicken, wrap in plastic wrap to keep the chicken together while you pound it out, then drop in the pot. I serve these herbed potatoes with a lot of things because they’re just super simple to make and can bake while you do other things.
Italian Sausage Rigatoni
Prep and cook time about 60 minutes
Makes four to six servings
Makes four to six servings
19.76 ounce package Mild Italian Sausage, grilled and coin sliced
2 pounds rigatoni
3 tablespoons olive oil
2 minced garlic cloves
1 large red bell pepper, chunked
1 26 ounce jar pasta sauce
2 pounds rigatoni
3 tablespoons olive oil
2 minced garlic cloves
1 large red bell pepper, chunked
1 26 ounce jar pasta sauce
Mozzarella and Parmesan cheese for topping
Cook pasta and sausage according to package directions. Keep warm. Saute garlic in olive oil for 30 seconds. Add peppers and cook until tender. Combine sausage with pasta sauce and peppers. Heat until warm. Mix with pasta. Top with shredded cheese.
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My notes:
This works well served with garlic toast and a small salad. It reheats great, so don’t worry if there’s leftovers. It also freezes well so you can make TV dinners. You can drop the pasta down to a pound if you like your pasta super saucy. I like mine a little on the drier side.
My notes:
This works well served with garlic toast and a small salad. It reheats great, so don’t worry if there’s leftovers. It also freezes well so you can make TV dinners. You can drop the pasta down to a pound if you like your pasta super saucy. I like mine a little on the drier side.
Lemon Chicken and Noodles
Ready In: 60 minutes
Yield: 8 servings
Yield: 8 servings
Ingredients
1 bag frozen chicken tender strips, thawed
1 bag frozen chicken tender strips, thawed
1/2 cup flour
2 tablespoons lemon pepper seasoning
12 tablespoons butter, divided
4 tablespoons finely chopped onion
2 cup chicken broth
6 tablespoons fresh lemon juice
2 package wheat egg noodles
Directions
- Cook egg noodles according to package directions. Drain and toss with a tablespoon or two of butter.
- Mix flour and lemon pepper seasoning together on a plate. Coat chicken with flour mixture.
- Melt 4 tablespoons of butter. Cook chicken over medium-high heat until cooked through, browning both sides.
- Remove chicken from pan and keep warm.
- Add onion and cook until soft, 1-2 minutes.
- Add chicken broth and bring to a boil. Scrape up any drippings. Add lemon juice and boil until mixture is reduced by half.
- Remove from heat and add remaining butter.
- Return chicken to pan and heat through. Serve with egg noodles.
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And now for my notes:
I have found that sauteing the chicken doesn’t always work well for me. I put the chicken in, cook it about 5-8 minutes on one side, turn it and do the same on the other. I keep a lid on it while it’s cooking so the chicken cooks entirely through, the breading stays on the chicken and not necessarily on the bottom of the pan and everyone is happy. Make sure when you add the chicken broth that you use the spoon and mix up your pan drippings into the sauce. It gives it extra flavor and makes the pan a lot easier to clean later. Giant Eagle sells frozen chicken breast tenders that work great for this recipe. I throw them in the microwave to mostly thaw them, bread them and toss them into the pan. Some of the bigger tenders I give a slice lengthwise, but otherwise they’re pretty well ready to go and makes this an easy dinner on busy nights. If you don’t want your sauce to break (separate the butter from the rest of the sauce), make sure you remove the sauce from the burner first. I don’t know why this makes a difference but it does. I know from experience. This recipe gives one good sized meal to each person. When we’re feeling extra hungry, that’s when I whip out the homemade lemon cheesecake. Since I have a growing pre-teen boy, I double the recipe. It makes really good leftovers and reheats well.
And now for my notes:
I have found that sauteing the chicken doesn’t always work well for me. I put the chicken in, cook it about 5-8 minutes on one side, turn it and do the same on the other. I keep a lid on it while it’s cooking so the chicken cooks entirely through, the breading stays on the chicken and not necessarily on the bottom of the pan and everyone is happy. Make sure when you add the chicken broth that you use the spoon and mix up your pan drippings into the sauce. It gives it extra flavor and makes the pan a lot easier to clean later. Giant Eagle sells frozen chicken breast tenders that work great for this recipe. I throw them in the microwave to mostly thaw them, bread them and toss them into the pan. Some of the bigger tenders I give a slice lengthwise, but otherwise they’re pretty well ready to go and makes this an easy dinner on busy nights. If you don’t want your sauce to break (separate the butter from the rest of the sauce), make sure you remove the sauce from the burner first. I don’t know why this makes a difference but it does. I know from experience. This recipe gives one good sized meal to each person. When we’re feeling extra hungry, that’s when I whip out the homemade lemon cheesecake. Since I have a growing pre-teen boy, I double the recipe. It makes really good leftovers and reheats well.
Very Quick Broccoli Cheese Soup
Prep and cook time about 30 minutes
Makes four cup and a half servings
Makes four cup and a half servings
1 tablespoon butter
1 medium leek, thin sliced
1 small shallot, chopped
2 tablespoons quick mixing flour
2 cups half and half
2 cups vegetable broth
1 head fresh broccoli florets (3-4 cups)
1 carrot, diced
4 cups sharp cheddar cheese, grated
precooked bacon slices
1 medium leek, thin sliced
1 small shallot, chopped
2 tablespoons quick mixing flour
2 cups half and half
2 cups vegetable broth
1 head fresh broccoli florets (3-4 cups)
1 carrot, diced
4 cups sharp cheddar cheese, grated
precooked bacon slices
Melt butter in microwave safe casserole dish. Add leek and shallot and microwave on high 1 minute. Stir in flour and microwave 1 minute. Stir in half and half and microwave 1 minute. Add veggie broth, broccoli, and carrot, microwave 10 minutes. Add cheese and stir until melted. Cover and microwave 2 minutes. Top with bacon and serve hot.
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My notes:
This recipe originally came with a pasta and more, but I don’t see why it couldn’t be used with a casserole dish. We eat this with bread to dip in the soup. It’s pretty filling. This doesn’t really reheat all that great since it becomes watery. You’re better off making it fresh more than once and since it really only takes half an hour, you should be good.
My notes:
This recipe originally came with a pasta and more, but I don’t see why it couldn’t be used with a casserole dish. We eat this with bread to dip in the soup. It’s pretty filling. This doesn’t really reheat all that great since it becomes watery. You’re better off making it fresh more than once and since it really only takes half an hour, you should be good.
