Slow Cooker Beef and Vegetable Soup

This is another one I threw together in the slow cooker.  The amounts are approximate, and can be modified for preference.  Unfortunately the only picture of it I have at the moment is pre-cooked, but it still looks pretty tasty and colorful!

Ingredients:

8 cups beef stock or broth

2 lbs stewing beef, cut into 1 inch pieces

1 onion, finely chopped

2 cups potatoes, diced

2 cups cut up carrots or baby carrots

2 cupsFrozen cut green beans

2 cups Frozen peas

Montreal Steak Seasoning (optional)

Preparation and Cooking:

Put all ingredients in the slow cooker, mix, and top with a few shakes of Montreal Steak seasoning for a little kick and flavor.  You can also get it in a spicy variety.  Set on low for 8 hours or high for 4.  This could also be cooked on the stove in a stock pot, simmering on medium until the meat is cooked through.

The Verdict:

This was a great soup.  It is fairly easy to make.  This recipe made a lot so it can be cut back if you need less.  It was very tasty and is pretty healthy and light with all the veggies.

Baked Pork Chops & Gravy

Since discovering the enjoyment of cooking, we've fallen into the tradition of me cooking a Sunday dinner.  I made this last weekend for my husband and my family when we went for a visit.  It's another from Campbell's Kitchen.  This easy recipe is one of my favorites because it's inexpensive, and quick to make.  This recipe is for 6 pork chops, but you can add more or less ingredients as necessary if you decide to make more.

Ingredients:

1 egg, beaten

2 tablespoons water

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

1 jar (10 1/2 ounces) Turkey Gravy

Preparation and Cooking:

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour.  Use more than the 2 tablespoons if you need. Dip the floured pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.  Bake at 400°F. for 20 minutes or until the pork is cooked through.  Heat the gravy on the stove or in the microwave, and serve with the meal to top the pork chops.

The Verdict:

I have no changes as far as the recipe goes.  I serve this meal with fresh steamed green beans, Savory Herb stuffing, and occasionally, mashed potatoes.  The gravy can serve a double purpose if you serve the potatoes.  I figured out the timing, and you can usually get the stuffing and beans done while the pork chops are in the oven, and everything will finish together.  If you make mashed potatoes too, you can usually get those done in the 20 minute time frame as well.  It is extremely filling when served with all of the sides, but the meal is always a hit.

Click here to download a printable recipe book page! (PDF)

Hearty Minestrone Soup

Here is another recipe I got from the Whole Foods website many months ago.  I finally decided to try it.  Once again it was rave reviews all around.  I love it, and my husband and coworkers did too!  It's also one of a very few vegetarian recipes I have, which I'd like to find more of.  Here it is on the stove, still cooking in my new stock pot.  I don't have a picture of the finished product, I forgot!

Ingredients:

2 tablespoons olive oil 

4 cloves garlic, finely chopped 

1 medium yellow onion, chopped 

6 cups low-sodium vegetable broth 

1/4 cup tomato paste 

1/4 cup chopped parsley 

1 tablespoon chopped basil 

2 large stalks of celery, sliced 

2 medium carrots, peeled and chopped 

1 dried bay leaf 

1 (28-ounce) can chopped tomatoes, with their liquid 

1 cup canned chickpeas, drained 

1 cup dried fusilli (rotini) pasta 

1 (15-ounce) can cannellini or white beans, drained 

Salt and pepper to taste 

3/4 to 1 cup grated Parmesan cheese (optional for topping soup when serving)

Preparation and Cooking:

In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent. Add broth, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper.

My Recommendations:

The recipe originally called for cabbage, but hubby and I aren't fans so I left it out.  I also didn't read once again, and just used the whole can of chickpeas but it actually worked out because I made a little bit more than the recipe calls for.  The only size containers of broth I could find at the store were 32 oz each.  They were really low on broth that day.  I didn't feel like having left over veggie broth that would just sit in the fridge and go bad,  so I used it all.  It was only an extra 2 cups of broth.  I just added in a little more of each of the veggies.  Of course, being part Sicilian, I didn't think 1 cup of dry noodles was enough.  I was wrong.  I went overboard and put way too many in and it soaked up a lot of the broth.  It was still good, but next time I make this, I will stick to the recipe on the noodle amount!  I also used whole grain rotini.  I couldn't tell the difference.  It tasted great!  Other than that, I just had a little fun with spices from the spice rack, tossing in a little Oregano, Basil, and whatever else smelled like it would go well!

The Verdict:

All around good reviews.  I'll definitely be making it again, with less pasta so it's more soupy.  It's a very filling and tasty soup!  This recipe makes a lot, and I'm sure it would be great for freezing as well.

Click here to download this recipe page!

Easy Chicken Noodle Soup

This is a recipe I came up with on my own, although it's really not too difficult!  I cooked everything but the noodles in the slow cooker, because it's all I had until I recently bought a stock pot.  I cooked the noodles separately, as directed, and then added them in afterwards.  I decided to do this, because last time I made the mistake of adding them to the slow cooker, and they turned the whole soup into a slimy mess.  This batch was a lot more successful!

Ingredients:

8 cups (48 oz) chicken stock or broth

5-6 cups cooked or boiled chicken, diced

Desired amount of cut up carrots or baby carrots, and cut up celery

1 onion, finely chopped

1 cup or so finely chopped parsley

desired amount of egg noodles, cooked, drained, and rinsed in cold water

Slow Cooker Method:

Cook or boil the chicken, and dice into small pieces.  Combine all ingredients except noodles in slow cooker.  Cook on High for 4 hours.  Cook about half the bag of noodles as directed.  Drain and rinse with cold water.  When soup mixture is finished, add in noodles until you get your desired amount.  Serve or store for later!

The Verdict:

This one was another hit with the husband and co-workers as well.  It's simple, and was very easy and cheap to make.  I've learned to take my extra left overs into work.  They always get eaten!  Next time I make this, I will make it in the new stock pot I just bought since it would probably take less time and I could just add the noodles and chicken in raw and let them cook in the pot instead of separately.  I'll make sure to update when I try it that way!

Baked Macaroni and Cheese with Peas and Ham

I have been making this dish for a while now, but finally remembered to blog it!  It's a yummy baked mac and cheese with a couple of twists.  I modified the Campbell's recipe to make it my own, and it's always a hit.  This batch is a double of the original recipe, so if you don't need a lot, you can cut everything in half.

Ingredients:

2 cans condensed Cheddar Cheese Soup

1 soup can milk

1/4 teaspoon black pepper

3 cups (about half of a 16 oz box) uncooked elbow noodles (you can also use rotini or small shells)

2 cups frozen peas

1 large or 2 small ham steaks, diced.

Preparation and Method:

Preheat oven to 400 degrees.  Start cooking the noodles to desired consistency.  While the noodles are cooking, in a 3 qt casserole dish, combine soup, milk, and pepper.  I also added a little bit of garlic powder.  Stir to mix as best you can.  Add the peas and diced ham.  Drain the noodles, and add to dish.  Stir everything until well combined.  Put in the oven and bake for 35-40 minutes (20-25 if making a half batch).  Check half way through, pull dish out of the oven to stir mix to ensure even cooking.  Return to oven and finish baking.

Recommendations:

If you want the cheese to be a little creamier, use less noodles, and add the noodles slowly so you can gauge the sauce to noodle ratio.  I have made this with too much before and the leftovers aren't very cheesy.  Also feel free to add more peas or ham if you want to.  I like to remove the skin on the outer edge of the ham steak, but that's my preference.  It doesn't make too much of a difference if you leave it on.  If you want a vegetarian meal, feel free to omit the ham, and add in other veggies or none at all if you like. 
I tend to leave the casserole in a little longer than listed because it's very thick and doesn't always cook through in the middle, but that's why I added the stirring half way through.  Just keep an eye on it if you decide to let it bake a little longer.

The Verdict:

This is a go to recipe in our house.  Everyone likes it, it lasts for a while, and we can live off of it for most of the week.  I made the original once, and it was VERY thick, so I decided to make the few additions.  Now it's a budget friendly go to recipe that I can always fall back on!

Click here to download a printable recipe page!

Slow Cooker Chicken and Dumplings

No weekend is complete around our house without a yummy Sunday dinner.  On this week's menu, it was Campbell's Kitchen's Chicken and Dumplings.  I have been wanting to try this one for a while, and finally got around to it.  I was under time constraints so I feel like I need to try it again to really get it just right, but it came out great, and I can't wait to eat my leftovers for dinner after I finish this post!

Ingredients:

1 1/2 - 2 lbs boneless chicken breast, cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups baby-cut carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Condensed Cream of Chicken Soup

1 cup water or chicken broth

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

Preparation and Method:

Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.  Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 to 8 hours (or high 4 to 5 hours), or until the chicken is cooked through. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH (if not already cooking on high). Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

My Recommendations:

I didn't vary much from the recipe on this one.  I think I misread and used too much Thyme, but not the end of the world.  I added a tiny bit of Cumin, but probably could have added some more.  It definitely needs a little bit more spice and flavor, so feel free to add a little salt and pepper, and your other favorite spices or seasonings.  I also made the spoonfuls of dumpling batter pretty large and they didn't want to cook in the center of the pot, so I would make them smaller.  They kind of turn into biscuits on top instead of dough-balls in the batter, but they are still good.  I just think mine were too big.  Like I said, it was a little rushed so I probably could have let them sit a little longer.  Other than that, I'd say feel free to add other veggies if you like.  I may add peas next time.  From reading the reviews, one of the people added chicken broth instead of water, hence why I added it in the ingredient list.  I had bought some to do this, but I forgot.  The amount of food is good, but if you need more, you can definitely make 1/2 recipe extra if you have the 6 qt slow cooker.  There was plenty of room.  

The Verdict:

Me, my husband, and his brother all loved it.  I will keep this one in my arsenal, and try a few more additions to vary it up a little bit.  What I really liked about this recipe is that I didn't have to pre-cook the chicken.  It's kind of gross and difficult cutting up raw chicken, but once it was done, I threw everything else in the pot and called it good.  I think it also helped the chicken soak up more of the flavor.  Finally I am done, and now I can go enjoy my left overs!

Click here to download a printable recipe page for this recipe!

Breakfast Time! Ham & Egg Crepe Squares

My hubby and I were given a subscription to Everyday Food Magazine for Christmas, courtesy of his mom and stepdad.  We already received our first issue, and I promptly went through it, tagging pages of recipes to try.  I finally got to try this one this morning, and it was great!  The magazine article started with how to make the crepes (which I will include) and then it has 4 other recipes you can make with them.  I want to try one or two of the others, and I will try to post if/when I do.

First you will need to make the crepes.  This recipe supposedly makes 9.  It was my first attempt so there were a couple mess ups.  I used a little more batter than it called for, for some reason, and they ended up a teeny bit too thick.  Here is the recipe.  Sorry but I don't have any pictures of this part!

Ingredients:

1 cup all purpose flour (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt (unground sea salt)

1 1/2 cups milk

4 large eggs

3 tablespoons unsalted butter, melted

Preparation:

Combine all ingredients in a blender.  Puree until mixture is smooth and bubbles form on top (about 30 seconds).  Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to 1 day).  Whisk before using.

Heat a 12 inch (or whatever medium/large size you have) nonstick skillet over medium heat.  Lightly coat with butter or spray.  Add 1/3 cup batter and lightly swirl to completely cover the bottom of the skillet.   Cook until the underside of the crepe is golden brown, about 2-3 minutes.  Loosen the edge of the crepe with a spatula, then with your fingertips, quickly flip it over.  Cook 1 minute more.  Slide crepe out of skillet, and repeat with remaining batter.  Coat pan with butter or spray as needed.

Now to make the squares!

You will need 4 more eggs (or 1 for each square you want to make), and some sliced ham.  The recipe calls for Black Forest Ham, but I just bought what was on sale at the grocery store.

Preheat oven to 350.  Place 4 crepes on a rimmed baking sheet.  If you are making more, use another sheet, or make a second batch.  Only 4 fit on one sheet.   Place 2 slices of ham on each crepe.  Carefully crack one egg into the center of each crepe, on top of the ham,  and fold the edges toward the center.  Season with coarse salt and ground pepper.  I used my sea salt grinder and pepper grinder.  Bake until egg white is set and yolk is still runny, about 12 minutes.

The Verdict:

No modifications or recommendations on this one, it's pretty straight forward.  It just takes a little practice to get the crepes just right.  I made them a little too thick and they didn't want to fold over very easily, but they worked well enough.  If you don't need all 9, then you can make half of the crepe recipe.  Otherwise you end up with a ton of extra batter.  We loved these.   They are light, and tasty, and pretty low calorie.  I'll definitely be making them again!

Click here to download a printable page for this recipe!