Slow Cooker Pork and Sweet Potatoes

Recipe:

2 lb. pork roast

4 sweet potatoes, peeled and sliced

1/2 cup brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

Place sweet potatoes in bottom of crockpot, then place pork on top. Combine remaining ingredients and sprinkle on top. Cover, cook on low 8-10 hours. Remove pork and slice. Spoon juices over pork and potatoes.

Review:

This recipe is so easy and so delicious. The best part, it is great for small budgets because it uses so few ingredients. I love the kick cayenne pepper gives it, but you could use less if you want it milder. Also, I have never peeled the potatoes. I take as many shortcuts as I can when cooking and the skins are good for you, right?

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Stromboli

This recipe comes from my favorite magazine, Real Simple. And just as the title suggests, it is pretty simple.

pizza dough (Use this recipe or this one, or just buy the refrigerated ones)

1/4 lb. sliced salami

4 c. fresh spinach

1/2 lb. thinly sliced provolone

olive oil

Shape the dough into a 12-by-15-inch rectangle. Top with salami, spinach, and provolone. Working from a short end, roll us the dough. Place seam-side down on an oiled baking sheet; brush with olive oil. Bake at 425 degrees until golden brown, 25-30 minutes.

I have made this recipe several times and we really enjoy it. Feel free to substitute any of the ingredients for your favorite toppings. Last night I used ham, provolone, tomatoes, and mushrooms because that's what I had on hand.

Be creative!

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Puerto Rican Beef Steak

This recipe is one of my in-laws favorite. My father in-law is from Puerto Rico and we have this meal all the time since it's so simple to make.

Needed: Cube Steak

Large Onions (half an onion per steak)- sliced

Vinegar

Oil

Rice

You start by placing the cube steak into a casserole dish and pouring enough vinegar to completely cover them. Then top with onions and let sit for at least 15 mins (I like to let mine sit for an hour but this meal still tastes great sitting for only 15.)

Once meat has sat in vinegar, heat a splash of oil (only enough to keep steak from sticking to pan) and beef steak, leaving vinegar and onions in the casserole dish, into frying pan. Cook completely.

Once beef steak is completely cooked add vinegar and onions to frying pan.

Simmer until onions are tender, there will be a lot of juice still in the frying pan (which is the best part).

Serve Steak and onions over rice (I use white or jasmine) and top with sauce.

Sorry I don't have more pictures, I forgot to take them. Hope you all enjoy!

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Cheese & Spinach Baked Ziti

I made this last night, and it was really yummy! It wasn't as complicated as it sounded. Although I had to exclude the spinach because I didn't get on the making of this dish before my spinach leaves liquidized in my fridge. The girls ate it up- I wish there would have been spinach to get some vegetables down them. Next time! I will not procrastinate until the produce is spoiled!

What you need:

16 oz. penne pasta
1 bag (6 oz) baby spinach leaves
1 jar marinara sauce
1 c. ricotta cheese
1 c. shredded mozzarella cheese
3/4 c. grated parmesan
1/2 tsp. garlic powder
1/4 tsp. pepper

Preheat your oven to 350. Cook pasta to al dente or less (so the noodles will soak up the sauce when baking) Add spinach during the last minute. Drain pasta & spinach, then return to (large) saucepan. Stir in marinara sauce, ricotta, 1/2 c. mozzarella, 1/2 c. parmesan, garlic powder, and black pepper into pasta. Pour into 9x13 pan, sprinkle remaining cheese on top. Bake for 30 mins. uncovered.

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Birthday Pot Roast, Asparagus, and Garlic Bread

My husband requested this meal for his birthday two days ago, so this is why "Birthday" is in the title :) I was just going to post the recipe to the pot roast, but the side dishes were very easy and tasty too! So there are three recipes with two pictures below.

Crock Pot Chuck Roast

1 chuck roast

1 package of lipton beefy onion soup mix (make sure it's beefy! I used two paskages because we had a huge roast)

1/2 cup water

Salt to taste

Poke holes in the roast with a knife. Place in a crock pot. Pour in water, soup packet, and salt. Cook on low for 10 hours or on high for 4-5 hours. Enjoy!

Oven Roasted Asparagus

1 bunch of asparagus

1-2 Tbsp. Olive oil

Garlic Salt to taste

Preheat oven to 350. Rinse asparagus and snap off ends. Place in small baking dish and drizzle oil over them. Sprinkle garlic salt (sometimes I will do fresh minced garlic, thyme, and salt. This is much easier though). Lightly stir so each asparagus has oil and garlic salt. Bake in oven for 30-40 min, testing with a fork for tenderness.

Garlic Toast

1 loaf of French Bread

Butter

Garlic powder

Parmesan cheese (grated or powdered)

Preheat oven to 350. Slice bread to desired width and place in cookie tray. Spread butter onto bread. Sprinkle with garlic powder, then Parmesan cheese. Bake for 15 minutes or until tops are golden brown.

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Chicken Stroganoff

I got this recipe from one of my favorite cooking blogs: http://www.365daysofcrockpot.com. You all should check it out! Karen is the author of most of the recipes but this one was a guest post by Lynn. And it is excellent!

Chicken Stroganoff

1 1/2 lbs boneless, skinless chicken breasts (3 to 4 breasts)
1 10.5 oz can cream of chicken soup
2 cups sour cream
1/4 cup instant minced onion
2 TBsp chicken bouillon (or 3 cubes)
1/2 tsp onion powder
3 cups cooked egg noodles

Spray crock pot with cooking spray. Combine all ingredients in crock pot and mix well. Cover and cook on low 4-6 hours or high 2-3.

When I made this the first time I was a bit confused about putting already cooked noodles in the crock pot and cooking them for 6 more hours. So I've always just cooked them right before I'm ready to serve it and add them in at the very end. Also, I usually omit the onion powder. The minced onion is plenty of onion flavor for me :)

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Crock Pot Lasagna

This is the only way I make lasagna. I can't cook those big long noodles. And this one's relatively cheap! Yay!

12 uncooked lasagna noodles
2 lbs. browned ground beef, drained
1 tea. Italian seasoning
1 jar (28 oz.) spaghetti sauce
1/4 c. water (I tend to use a bit more- it's more art than science)
1 carton (16 oz.) cottage cheese (cheaper than ricotta!)
2 c. shredded mozzarella cheese

Layer half of noodles at the bottom of the crock pot, you may have to break them to conform to the size. Stir Italian seasoning into the meat and spread half of it over noodles, then half of the sauce. Add the water and 1/2 of cottage cheese, 1/2 of the shredded Mozz. cheese. Repeat the layers. Sprinkle a bit of water on top, cover and cook on low for 4-5 hours. Don't cook any more than 5 hrs. because of the cottage cheese.
Makes 6-8 servings.

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Chicken and Broccoli Alfredo

I made this tonight for the first time in a while and I forgot how much I love it! It's my favorite homemade alfredo sauce recipe. I hope you enjoy it too!! Sorry, no pics, we were in too much of a hurry to stuff our faces :)

Chicken and Broccoli Alfredo

6 oz fettuccine noodles
1 cup broccoli flowerets
2 Tbsp butter or margarine
1 lb skinless boneless chicken breasts, cubed (about 1 cup)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese (shredded is better but grated works too. Sometimes I even substitute with 1/4 cup mozzarella and 1/4 Parmesan)
1/4 tsp freshly ground pepper (I'm not cool enough to have a pepper grinder thingy...normal pepper does the trick)

Cook fettuccine according to package. Add broccoli for last 4 minutes of cooking time. Drain in colander. While noodles are cooking, heat butter in medium skillet over medium-high heat. Add chicken and cook until browned, stirring often. Add soup, milk, cheese and pepper. When noodles are cooked, add them in too. Serves 4 (or in my house, me and my bottomless pit hubby. The little one got a small serving too ;))

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Sour Cream Enchiladas

Sour Cream Enchiladas

1 can cream of chicken
1 can cream of celery
1 small can diced green chilis
1 pint sour cream
1/4 cup chopped onions
1 1/2 lbs ground beef, browned (I prefer using chicken. Sometimes the canned kind and sometimes I'll cook a couple of breasts and shred them.)
1 cup shredded cheddar cheese
1 cup shredded jack cheese
5-6 home-style flour tortillas

Combine first 5 ingredients. Spoon meat onto individual tortillas and sprinkle with some shredded cheese. Plop a scoop of sauce mixture on top of cheese.




Roll up and place in a greased pan.



Pour remaining sauce over enchiladas, making sure it goes down around the edges. Sprinkle with remaining cheese.




Cover with foil and bake at 350 for 45 minutes.

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Southwest Fettucine

I've got two versions of this one. Both are yummy!

Expensive, but super quick version:

1 pkg. refrigerated fettuccine noodles
1 can diced tomatoes w/ green chiles
1 pkg. frozen southwest chicken strips, thawed (or two pkgs of the refrigerated kind)
1 green bell pepper, sliced
1 c. shredded monterrey jack cheese
1 small can sliced olives

Cook noodles as directed, drain. In a large skillet, sautee the green bell peppers until soft. Then combine noodles and peppers in large skillet with tomatoes and chicken. Toss in the olives and heat through. Sprinkle servings with cheese.

Cheap, but more time consuming version:

9 oz. (half a box) of dry fettuccine noodles
1 can diced tomatoes w/ green chiles
4 chicken breasts, cut into strips
2 tbl. olive oil
Chili powder- to taste

1 green bell pepper, sliced

1 c. shredded monterrey jack cheese

1 small can sliced olives

Cook noodles in a large saucepan. In a skillet to the side, cook the chicken with a bit of olive oil and coat chicken with chili powder to taste. Cook chicken all the way through, then toss in the green pepper to soften. When the noodles are done, drain and add to the chicken/peppers. Toss in the olives and sprinkle cheese on each serving.

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Vegetarian Lasagna

This is a great healthy and hardy meal that will not leave you feeling weighed down afterward! My husband loves to eat meat, but he loved this meal so much he had 3 helpings!

9 lasagna noodles, cooked al dente

1 16 oz cottage cheese

1 egg

1 zucchini squash (can also add or substitute with eggplant)

1 yellow squash

1 large red onion

1/2 jar spaghetti sauce

sliced fresh mushrooms*

fresh spinach leaves*

shredded mozzarella cheese*

shredded romano cheese*

paremesan cheese*

sliced olives*

*to taste

Thinly slice both squashes and red onion, then individually saute them lightly. It is important to saute each separately so they can retain their unique flavors (you may lightly season with garlic salt or herbs). Beat egg into cottage cheese. Line a 9x13 pan with a small amount of sauce.

Each layer gets, in this order:

3 lasagna noodles

cottage cheese

mushrooms

onions

yellow squash

zucchini squash

spinach

mozzarella cheese

romano cheese

small amount of spaghetti sauce

repeat 2 more times

top with olives, and parmesan cheese

You may worry that the lasagna is very "full" in the pan, but don't worry the spinach cooks down a lot in the oven.

Bake at 350 for about 45 min, *then let it cool for about 10 min so it can solidify!*

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Pita Pizza

Much akin to Pita Tostadas, these are easy to make, and easy to let kids help! I often just buy two packs of pitas and have Pita Tostadas and Pita Pizzas in the same week.

6 Pitas
1 jar pizza sauce
shredded mozzarella cheese
toppings- pepperoni, ham, chicken, olives, onion, green pepper, pineapple chunks, mushrooms, etc.

Preheat oven (or handy toaster oven!) to 350, make up your own pita pizza and arrange them on cookie trays. Cook in the oven for 10 mins, until cheese is melted and golden.

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Creamy Green Enchiladas

I don't have a picture for this one because (1) I forgot and (2) it was super late when I made it, and was in a rush- it was at least 7:30 by the time we ate. Anyway, it's not the easiest thing to make (but my standards for "easy" are kind of pathetic) but the end result was ridiculously yummy. They also taste extra good the next day as leftovers.




Filling:
3 c. cooked, chopped chicken (I used frozen- and left them frozen, they cooked up fine in the enchilada)
2 (4 oz.) cans of green chiles, lightly drained
1 pkg. (8 oz.) cream cheese- softened
1 can black beans, rinsed

Sauce:
2 tbl. butter
1/2 c. chopped onion
2 tbl. flour
1/3 chicken broth
1/4 c. milk
1/4 tea. salt
1/4 tea. pepper
1 can (7 oz.) green chile sauce
1/2 c. sour cream

Shredded Monterey Jack cheese
8 taco sized flour tortillas
Handful of chopped fresh cilantro

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add chicken and black beans. Stir to combine and set aside.

In a large skillet, melt the butter over medium heat and add the onions. Stir occasionally until onions soften and become translucent. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth, then the milk. Whisk around until flour becomes less clumpy and eventually smooths out. Add salt and pepper. Remove skillet from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13 dish. Spread 1/4 c. of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 c. of the chicken mixture. Top with a small amount of cheese and roll up, then place seam side down in the dish. Continue filling enchiladas until the dish is full.

Pour the rest of the sauce over the top of the enchiladas. Top with cheese. Bake at 375 for 20-30 minutes. Sprinkle fresh cilantro on top and serve.

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Pita Tostadas

Do you have a toaster oven? Of course you do! Cause they rock! This is also a fun one to let the kiddos help with. The twins picked their own toppings and sprinkled them on themselves. (such big girls) We baked them separately- as only one fits into the toaster oven- but the toaster oven doesn't make our house broiling hot.

6 in. pitas
1 can refried beans
6 oz. sliced chicken or steak (optional- ours was vegetarian tonight)
1/2 c. diced red onion
1 small can diced green chiles
Shredded cheese (experiment w/ different kinds)

bag shredded cabbage
1/2 c. chopped cilantro (optional- the husband has banned cilantro from our house)
your favorite salsa
sour cream

Preheat your oven (or toaster oven!) to 425, smear the refried beans onto one side of the pita, then top with whatever you like, meat, onion, chiles, cheese, etc. (except cabbage, cilantro, salsa, and sour cream)
Bake for 8 minutes. Then top with cabbage, cilantro, salsa, and sour cream.

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No Bake Ziti

This may not even qualify as a "recipe" but it's a nice changeup from cooked pasta with some jarred sauce on top. (my old standby)

1 lb. italian sausage (I like it hot- but if you have kids, get mild)
1 c. chopped onion
1 c. diced green bell pepper
1 jar marinara sauce- any variety (today I had Prego Garlic & Parmesan- really, whatever's in your cabinet)
4 1/2 c. hot, cooked penne pasta

In skillet, over medium heat, cook sausage, onion, and bell pepper until sausage is cooked through, drain fat.
Add pasta sauce and heat to boil, then serve over penne (the longer the sauce simmers, the better it tastes!)

Side note: picky husband prefers this with cheese melted on top.

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Hamburger Quiche

My mom always called this "Hamburger Quicky" because it is SUPER quick to make and super good!

Start by browning 1/2 lb of hamburger... while it's cooking, grab the rest of your ingredients.

1 unbaked 9" pie crust

1/2 C milk

1/2 C mayonnaise

2 eggs

1 Tbsp cornstarch

1 1/2 C shredded cheddar and swiss cheese

1/3 C sliced green onions

In a blender combine

-milk

-mayo

-eggs

-cornstarch

and blend until smooth.

Pour into a bowl and toss everything else in (except the crust!.... and don't forget to drain the hamburger first!)

Put your crust into a pie pan (I always spray mine first, just to be safe... Pam makes my life happy) then poke it with a fork several times to let the steam out.

Pour everything into the pie shell and bake at 350 for 30-40 minutes, or until a knife poked in the middle comes out clean.

Sometimes, if I'm feeling adventurous, I top my slice with a dollop of salsa. Or you can just eat it plain... either way is great!!

ENJOY!

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Coconut-Crusted Chicken

I got all this produce and more from Bountiful Baskets. (Check it out.) And as you can see there was a whole coconut. Not wanting to waste it and feeling adventurous, I searched recipes using a whole coconut and found this recipe.

2 large eggs

1 Tablespoon cornstarch

1 teaspoon coconut extract

Coconut meat from 1 small coconut (see recipe link for how to shell a coconut)

2 teaspoons curry powder

2 teaspoons sugar

1/2 cup melted butter

1 cup salted, roasted peanuts, minced

3 1/2 lbs. chicken thighs, skin removed

In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chuncks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts.

Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans.

Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in oven at 375 degrees until chicken is well browned and no longer pink at bone, about 45 minutes.

Cracking the coconut and scraping out the meat was a pretty labor-intensive task, but it was worth it. The chicken was tender and delicious.

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Ravioli Casserole

This recipe came from "Real Mom Kitchen". Pretty simple (5 ingredients) and oh so yummy! Beginning products:



Finished product:



Ravioli Casserole

1 25 oz package frozen ravioli, cooked and drained (you can use cheese, spinach, meat, whatever you want!)
1 28 oz jar of spaghetti sauce
2 cups (16 oz) small curd cottage cheese
4 cups shredded mozarella cheese
1/2 cup grated parmesan cheese

Spread 1/2 cup spaghetti sauce in ungreased 13x9 pan. Layer half the ravioli, 1 1/4 cups sauce, 1 cup cottage cheese, 2 cups mozarella cheese. Repeat layers. Sprinkle with parmesan cheese and bake uncovered at 350 for 30- 40 minutes or until bubbly. Let stand 5-10 minutes before serving. 6-8 servings.

This recipe is kid-approved :)

*for sides we had green beans and parmesan toast. The recipe for parmesan toast can be found on the label of Kraft parmesan cheese, but it's for a whole french bread loaf. For my family I just spread butter on bread, sprinkle on parmesan cheese and italien seasoning, then bake at 475 for about 5 minutes, or until it's lightly brown. Very yummy!

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Pork w/ Orange Sauce

Yes, I plated it all nice and pretty using my Pottery Barn platter just for you. This one is easy- and so delish! Serve it over rice- to die for! Even though the ingredients sound a bit nutty, it tastes good!

1 Pork Tenderloin (1 1/4 lbs.)- I just buy it all pre-sliced in little portions... because I'm lazy and dumb, and still can't find a whole pork tenderloin, and it it would probably creep me out anyway... BACK TO THE RECIPE!

1 orange
1 tsp. olive oil
1 red onion
1 tbl. dijon mustard
1/4 tea. salt
1/4 tea. pepper

Cut the pork into 4 slices and flatten with your hand (or resident rubber mallet- what can I say, I've got rage issues) Season both sides with 1/4 tea. salt and 1/4 tea. pepper. From orange, grate 1/2 tea. peel (easier than "zesting") and squeeze 1/2 c. juice from the orange. (it's surprisingly difficult- you may want to have a 2nd orange just for insurance)

Heat skillet and add oil, then add pork in a single layer. Cook 4 mins. Turn pork over and add chopped onions. Cook 5 mins. Make sure pork is cooked through.

Remove pork to a plate. Leave onion in the skillet.

Add mustard and orange peel/juice to skillet. Cook 1 minute and pour over plated pork. Let sit for a minute to absorb.

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Deep Dish Pizza Casserole

This one is easy to make, but takes up a bunch of my pans- a lrg. saucepan, a skillet, a big bowl, and a 9x9 casserole pan. But it is the definition of comfort food! It combines mac and cheese with pizza! It's awesome.
And I was making a double batch today- one for us, and another to take into a family in the ward. I highly recommend listening to Army Of Freshman's Beg, Borrow, Steal album while making this dish. I was shakin' what my mama gave me in most embarrassing ways while I browned the beef.

1 lb. ground beef
1 box Velveeta Shells & Cheese
1 med. onion
1 med. green pepper
1 can (8 oz.) pizza sauce
1 small can sliced black olives
1/2 c. shredded mozzarella cheese

Prepare Velveeta as directed on package. Meanwhile, brown meat along with onion and green pepper. (chopped) Drain the fatty fat fat and drop into a large mixing bowl, stir in pizza sauce and olives. Spoon just the Velveeta Shells & Cheese into the bottom of a greased 8x8 (or 9x9) casserole dish. Top with meat mixture, sprinkle with cheese. Cover with foil and bake at 375 for 20 mins.

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