The busier life gets, the more I use my slow cooker. I like meals that taste baked, but are actually made in the slow cooker which is a very easy method of cooking. This casserole bakes slowly with very little moisture. I was skeptical, at first, because this recipe didn’t call for any liquid in the slow cooker. But, I gave it a try, and I’m so glad I did. The edges browned beautifully giving the dish a crispy texture. This recipe allows for substitutions, too. Use your favorite “cream of” soup; use ground beef or turkey instead of sausage; use unpeeled or peeled potatoes; vary the cheese using Swiss or spice it up by using pepper Jack. This is our favorite Sausage & Potato Slow Cooker Supper .Continue reading
Fall is such a busy time for our family. With horseback riding, flag football, and homework, every afternoon and evening is filled with somewhere to be or something to do. For a hectic fall schedule, leftover makeovers are a must. With a little planning, I am able to feed my family healthy, home-cooked meals every night.
First, I noted the nights we would be eating early in order to get to practice on time. On those nights (Wednesday & Thursday), I needed extra-quick meals. So, those nights had to be leftover makeover nights. With that in mind, here’s what the menu looked like:
Cooking a little extra of the main dish at the beginning of the week provided me with the leftovers I needed to throw together quick meals in the middle of the week when we are the busiest. The leftover roast beef, green beans, and butter beans became veggie beef soup. The leftover pork chops became pork fried rice.
Give this method a try the next time you know you have a harried week coming up. Sit down for a couple minutes and plan out your meals. It will save you time and frustration on the nights that you really don’t have time to think about “What’s for supper?”
Combine first 8 ingredients in Dutch oven and bring to a boil. Cover and simmer 20-30 minutes. Add sugar and pepper to taste. Simmer 5 minutes more. Serve with apple slices and crostini*.
Crostini…for a fun “topper” to this or other soups, thinly slice a stale French baguette. Spread in an even layer onto a baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Toast in a 350 degree oven 8-10 minutes or until browned.
Read our tips on How to Soup Swap
Also try our other soup recipes:
Boneless chicken has been on sale for the last couple of weeks. This is a great recipe to use and make ahead a time and freeze. !
Kids love chicken fingers. What’s not to love? Moist white-meat chicken encased in a crunchy, crispy crust and dipped in your favorite sauce. But, honestly, I can’t afford the fat and calories that go along with these little strips from heaven. So, oven-frying the chicken is the way to go.
I have been using the same chicken breader for years, “House Autry” chicken breader. This is what my mom uses for chicken, fish, pork, and green tomatoes, so this is what I use, too. But, if you have a favorite brand, stick to that one. Baked chicken fingers aren’t as crispy as the deep-fried ones, but they are tasty (and much healthier.) The great thing about this chicken recipe is that the measurements are“guesstimates.” Rule of thumb is to start with the lesser amount of breader, then add small amounts as you run low. You can use any dressing or marinade you prefer or none at all. However, marinating your chicken will result in a more tender and flavorful meat.Continue reading
As I’ve mentioned before, I looooove Mexican food. I try to experiment with my favorite dishes making them leaner and healthier. I’ve been on an enchilada kick lately and decided to take a stab at making my own enchilada sauce since canned enchilada sauce has lots of sodium. This sauce turned out great and it freezes well, too. So, double the sauce and freeze some for next time. Be sure to use the fire-roasted tomatoes and fresh cilantro (as much as you want), as these are the ingredients that add such a unique, robust flavor. Leftover cooked chicken (about 1 ½ cups) and leftover corn work well in this recipe. If your family likes spice, add crushed red pepper flakes to the sauce.
Preheat oven to 350 degrees. In a large skillet over medium-high heat, sauté onion in oil for 5 minutes. Add garlic and cook for 1 minute more, being careful not to let garlic brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. This enchilada sauce will be slightly chunky. Stir in cilantro and remove from heat.
Meanwhile, cook chicken in a large skillet over medium-high heat until no longer pink. Drain and stir in black beans and corn; season with salt and pepper. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove from oven. Spread ½ cup sauce into a rectangular baking dish. Divide the chicken mixture and ¾ c. of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce over enchiladas and bake, uncovered, for 15 minutes. Sprinkle remaining cheese on top, and bake 5 minutes more or until cheese melts. Serve atop a bed of lettuce, if desired.
Growing up, my mother would strive to make each and every birthday special for my sister and myself. On your birthday, you could pick any dinner you want, and Mama would prepare it for the Birthday Girl. My birthday dinner was always lasagna. This was probably because the classic dish was not something Mama prepared very often. And, it can be a pricey dish. However, it feeds a lot of hungry folks, so it is a favorite in many families. I decided to recreate my favorite lasagna recipe.Continue reading