Asian Tacos

OK Ladies....I got this off the Betty Crocker website the other day while searching for a quick but healthy meal idea...this was a hit!

Asian Tacos
bag of frozen stir fry vegetables
T of vegetable oil
1lb and half of chicken cut into strips
tortillas
stir fry sauce

pour oil in skillet; cook chicken until no longer pink, add veggies and cook, add stir fry sauce and heat through, serve in tortillas

I actually bought pre grilled chicken strips at Walmart to save me even more time and served with Mexican style corn and Terryaki rice. The kids loved it and it was super quick

Ravoli in Meat Sauce

My kids love Ravoli...but lets face it Chef Boyardee is not exactly healthy! Found this in a freezer meal cookbook...I made it in the crock pot..so very flexible.

1 lb of ground beef..I use 95 percent lean
1/4 c parm. cheese
1 T of olive oil
1 t minced garlic
1 1/2 C of chopped onion
28 oz can of crushed tomatoes in puree
6 oz can of tomato paste
14 oz can of beef broth
1 C of water
1/2 t of sugar and dried basil
1/4 t of thyme and oregano
13 oz pkg of frozen cheese ravoli

Brown beef with onion; add all to crockpot, cook low until bubbly...I probably had it cooking for 5 hrs....really don't think you can over cook it

To prepare to freeze, brown meet with onion, add rest of ingredients except ravoli, freeze. Thaw and cook in crockpot when ready to eat, add the ravoli.

*I personally think I might leave out the Thyme next time..but that was just my family's preference.

Loaded Baked Potato Soup for Crock pot

Ingredients:
6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling


Directions:

Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese.

serves 6

*I found this recipe on the internet when searching for a crock pot potato soup recipe, it had good reviews so I thought I would give it a shot. It was wonderful! Love it, and love it more because its a crockpot recipe and I don't have to stay in the kitchen hovering over the stove. Hope you all enjoy it as much as we did.

homemade sauce

I love this sauce you will never go back to jar again.

1 28 0z. can of crushed tomato's

2 tablespoons of extra virgin olive oil if you have any basil olive oil do 1 tablespoon of each

2 cloves of garlic

4 tablespoons of margarine or butter

salt and pepper to taste

2 tablespoon of fresh parsley or 1 of dried

3 tablespoons of pasta water

In a large sauce pan add oil and garlic for about 30 sec. make sure you don't have pan to hot you can burn the garlic fast. Then add your crushed tomato's , salt, pepper and parsley. Simmer 15 to 20 Min's, when thicken add margarine or butter. Add pasta water, then simmer for 5 more Min's.Then pour over your favorite pasta.

*its also very good with anchovies

Basic Pie Dough

I do not bake, I always seem to mess up some how. But this pie crust is the most easiest thing ever ! Even I cant mess it up.

Makes 1 double-crusted 9-10 inch pie

2 cups all-purpose flour

1 teaspoon coarse salt

1 cup (2 sticks) cold, unsalted butter, cut into pieces

1/2 cup cold milk or water

1. In a large bowl or in the food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut dough in half . Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. the dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.

* I like to use the food processor. I also made chicken pot pie using this pie crust and it was great!

Roast leg of lamb with lemon,garlic and rosemary

My whole family loved this meal ! I just told the kids its was steak, lol. I used oregano instead of rosemary.


serves 6 to 8

2 whole lemons, washed, seeded and chopped

2 springs of fresh rosemary, leaves removed

5 to 6 garlic cloves, peeled

2 tablespoons of coarse salt

1 teaspoon of freshly ground black pepper

2 to 4 tablespoons extra-virgin olive oil

1 boneless leg of lamb, butterflied, boned and cut to lay flat ( about 5 pds )


1. Place the chopped lemon, rosemary , garlic, salt , pepper and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.

2. Open up lamb lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foiled line roasting pan or a rimmed baking sheet. Place the meat in the oven and after 5 min. ,reduce the temperature to 425 degrees. Roast for 45 min , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Baked Potato Soup

This is yummy, however it does require attention, so you don't scald or burn the soup.

4 Baking potatoes
6 cups of milk
1t of salt
1 c of sour cream
6 bacon slices cooked and crumbled
2/3 c of flour
1 c shredded sharp cheddar cheese
1/2t pepper
3/4 c chopped green onions

preheat oven to 400 degrees

pierce potatoes with fork, bake for an hour, peel and coarsly mash

lightly spoon flour into dry measuring cup, level with a knife, place flour in large cooking pot, gradually add milk, stir and whisk until blended. cook over m heat until thick and bubbly, add mashed potatoes, salt and pepper and 3/4 c of cheese, stir until cheese melts, remove from heat, stir in sour cream and half c of green onions, cook over low heat 10 mins, don't boil,
sprinkle each serving with cheese, green onion adn bacon

8 servings, 6pts a serving on ww

I am wondering how frozen shredded hashbrowns would be instead of baking and mashing the potatoes?