1 bag cheese tortellini from freezer section
1 bag baby spinach
1 large can of diced tomatoes
2 boxes of chicken broth
1 small onion
3 cloves of garlic
Chop up the onion and garlic and saute lightly in the bottom of your soup pot. When tender, add the broth and tomatoes. Bring to a boil, add tortellini and cook according to package directions. Add spinach right before serving, and just let it cook for a second. Salt and pepper soup to taste and serve with parmesan cheese on top. Kids love it!
Tuesday, February 23, 2010
Friday, February 19, 2010
Crockpot Roast
Everyone has their own variation on this one, but here's mine.
1 1/2 lb rump roast
Potatoes
Carrots
2 cans cream of mushroom soup
1 envelope dry onion soup mix
1 can green beans
Put the roast in your crockpot. Sprinkle the dry onion soup mix over the top of it. Chop as many potatoes and carrots as your family will need, and place them around the roast in the pot. Put the 2 cans of mushroom soup on top and pour in one canful of water. Cover and cook on high for 4-6 hours or low 8-10 hours. Right before roast is done, add the can of green beans to simmer with the veggies. Serve with fresh bread and a salad.
1 1/2 lb rump roast
Potatoes
Carrots
2 cans cream of mushroom soup
1 envelope dry onion soup mix
1 can green beans
Put the roast in your crockpot. Sprinkle the dry onion soup mix over the top of it. Chop as many potatoes and carrots as your family will need, and place them around the roast in the pot. Put the 2 cans of mushroom soup on top and pour in one canful of water. Cover and cook on high for 4-6 hours or low 8-10 hours. Right before roast is done, add the can of green beans to simmer with the veggies. Serve with fresh bread and a salad.
Monday, February 15, 2010
Locker Walker (Shrimp and Crab Pasta)
My youngest son, made this recipe up when he was 6 years old. Not sure why he named it Locker Walker, but its a new fave around here. Enjoy!
1 lb wagon wheel pasta
1 lb raw, deveined, peeled shrimp
2 small cans, crabmeat
1 small onion, sliced
3 garlic cloves, minced
Olive oil
1 tbsp butter
Italian parsley, chopped
Grated parmesan
Put the pasta on to boil. Meanwhile, put about 3 tbsps of olive oil in pan. Saute the onion and garlic in the oil, careful not to burn the garlic. Then add in the shrimp. Cook until pink. Add in canned crabmeat and butter. Salt and pepper to taste, and add a handful of the parsley. Serve over the cooked and drained wagon wheels, topped with more parsley and the parmesan. Great with Italian bread to soak up the extra sauce.
1 lb wagon wheel pasta
1 lb raw, deveined, peeled shrimp
2 small cans, crabmeat
1 small onion, sliced
3 garlic cloves, minced
Olive oil
1 tbsp butter
Italian parsley, chopped
Grated parmesan
Put the pasta on to boil. Meanwhile, put about 3 tbsps of olive oil in pan. Saute the onion and garlic in the oil, careful not to burn the garlic. Then add in the shrimp. Cook until pink. Add in canned crabmeat and butter. Salt and pepper to taste, and add a handful of the parsley. Serve over the cooked and drained wagon wheels, topped with more parsley and the parmesan. Great with Italian bread to soak up the extra sauce.
Thursday, February 4, 2010
Sausage Stars
This recipe is stolen from a really good friend, thanks Kim! I thought I'd share a recipe that my husband loves, and that would be good for Super Bowl Sunday.
1 lb. hot sausage, browned and drained
2 c. Sharp Cheddar, shredded
2 c. Monterey Jack, shredded
1 sm. can chopped black olives, drained
1 pkg. Hidden Valley Ranch dressing mix
1/2 c. mayonnaise
1 c. milk
2 pkg. wonton wrappers (in refigerated section)
Preheat oven to 350 degrees. Mix Hidden Valley Ranch, mayo and milk together. In separate bowl, mix sausage, cheese and olives. Combine the two. Bake wonton wrappers for 7-8 minutes in muffin pan, until golden. Remove from oven. Stuff and bake for 5-10 minutes, or until cheese is melted. Serve warm. Lots of people also add red and/or green pepper, if you would like.
To make ahead: bake wrappers, cool and store in airtight container. Make sausage mix and refigerate until ready to bake.
1 lb. hot sausage, browned and drained
2 c. Sharp Cheddar, shredded
2 c. Monterey Jack, shredded
1 sm. can chopped black olives, drained
1 pkg. Hidden Valley Ranch dressing mix
1/2 c. mayonnaise
1 c. milk
2 pkg. wonton wrappers (in refigerated section)
Preheat oven to 350 degrees. Mix Hidden Valley Ranch, mayo and milk together. In separate bowl, mix sausage, cheese and olives. Combine the two. Bake wonton wrappers for 7-8 minutes in muffin pan, until golden. Remove from oven. Stuff and bake for 5-10 minutes, or until cheese is melted. Serve warm. Lots of people also add red and/or green pepper, if you would like.
To make ahead: bake wrappers, cool and store in airtight container. Make sausage mix and refigerate until ready to bake.
Tuesday, February 2, 2010
Chicken Pot Pie
My husband requested Chicken Pot Pie for dinner last nite. Instead of buying one from the freezer section, I found a recipe in a Good Housekeeping Cookbook and adapted it to our tastes. It was a huge hit!
2 boneless, skinless chicken breasts
2 potatoes, diced
3 carrots, sliced
2 parsnips, sliced
3 stalks of celery, sliced
1 onion, diced
1 cup milk
1/4 cup flour
3 cups chicken broth
2 pie crusts from the fridge section at your store
Turn your oven on to 425. Cook the chicken breasts in the oven, with some salt and pepper on them. Meanwhile, saute the veggies together in some olive oil, in a skillet, until they are tender. Salt and pepper according to your taste. Whisk together the milk and flour in a bowl. Pour the chicken broth into a saucepan, and stir in the milk mixture. Bring to a boil, whisking constantly. Pour the veggies into a 13x9 casserole dish and pour the chicken broth and milk over the top. Stir to combine. When the chicken is cooked through, chop up in bite size pieces and add to the dish. Unroll your pie crusts, and cover the pan. Cut a few slits in the top. Put in the oven for 35 minutes, or until the crust is browned and the insides are bubbly. Serve with a green salad.
2 boneless, skinless chicken breasts
2 potatoes, diced
3 carrots, sliced
2 parsnips, sliced
3 stalks of celery, sliced
1 onion, diced
1 cup milk
1/4 cup flour
3 cups chicken broth
2 pie crusts from the fridge section at your store
Turn your oven on to 425. Cook the chicken breasts in the oven, with some salt and pepper on them. Meanwhile, saute the veggies together in some olive oil, in a skillet, until they are tender. Salt and pepper according to your taste. Whisk together the milk and flour in a bowl. Pour the chicken broth into a saucepan, and stir in the milk mixture. Bring to a boil, whisking constantly. Pour the veggies into a 13x9 casserole dish and pour the chicken broth and milk over the top. Stir to combine. When the chicken is cooked through, chop up in bite size pieces and add to the dish. Unroll your pie crusts, and cover the pan. Cut a few slits in the top. Put in the oven for 35 minutes, or until the crust is browned and the insides are bubbly. Serve with a green salad.
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