Sunday, January 31, 2010
2 chicken breasts, boiled in water until cooked through, cooled, and shredded
1/3 cup sweet relish
3/4 cup of light mayonnaise
2 Tbl yellow mustard
2 Tbl chopped garlic
1/4 cup chopped green onion
salt and pepper to taste
2 Tbl yellow mustard
1 Tbl sugar
Mix all the ingredients together and you have a delicious chicken salad. My family likes it on a toasted sesame seed bun, served alongside carrots and ranch dip. Makes a perfect lunch.
With all of the freshly fallen snow and my discipline for affordable, healthy, delicious meals, I thought what could be more cost effective and pleasing to everyone's palate than 15 beans and rice on a cold winter's day?
So, I started with a bag of 15 beans and allowed them to soak overnight in 2 quarts of water (or 8 cups).
In the morning I drained them and put them in the crock pot with about 4 cups of water for more flavor I'd recommend chicken stock.
I used several chunks of spiral ham (I had frozen leftovers from New Year's) and added it to flavor the beans. I also added chopped garlic, chopped onions, salt, pepper, 2 bay leaves, and you can add whatever spices your family likes most. You can't really screw it up.
With fragrant jasmine rice cooked to perfection in the rice cooker and the slow cooked goodness of ham and beans, it's a dinner sure to please.
I served them along with our favorite cornbread muffins, butter, and Organic Wildflower Honey.
Saturday, January 30, 2010
After a pancake breakfast, we bundled up and ventured out to the winter wonderland. The squeals from my little girls made me feel like a child again. Snow and sleet pelted against the warm shell of our coats, and our snow covered gloves and mittens didn't stop the girls from having a snowball fight or from making miraculous little snow angels. Our tree lined street was covered with a solid white blanket.
I had thought early in the morning to put out several bowls to collect some fresh snow so I could treat the girls to some homemade snow ice cream. By the way, it was delicious and turned out great!
As we thawed out, I thought about the rich loaded baked potato soup that was simmering away in my crock pot. The aroma lingered in the air and wafted through the house. It was the perfect end to a beautiful snow day!
Loaded Baked Potato Soup
1 bag frozen diced hash brown potatoes
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onions
4 Tbl butter
2 cups less sodium chicken stock
8 ounces light sour cream
2 cups shredded cheese (your preference; I used colby-jack)
1 can Cream of Chicken soup
salt and pepper to taste
5 slices crispy cooked bacon
Mix all the ingredients (except for the bacon) in your slow cooker. Cook on low 6-8 hours.
Just before your soup is done, cook your bacon and chop into small pieces. Add to your soup and voila! Dinner is served! Enjoy!
Saturday, January 23, 2010
Alamo Breakfast Casserole
1 Tbl. flour
1/4 tsp. baking powder
1 stick melted butter
1 pint (16 oz) cottage cheese
1 pound shredded monterey jack cheese
1 can (4 oz) diced green chilis
Heat oven to 350
whisk together eggs, flour, baking powder, and butter.
Stir in cheese and chilis.
Pour into lightly greased baking pan. (13x9 dish)
Cover and bake until set, cheese is melted & just beginning to brown. (About 35 minutes)
Serve warm with whole wheat toast and fruit.
Thursday, January 21, 2010
He has been wanting beef almost everyday for some strange reason. It's not typical and since we are not huge consumers of the meat I had to find some recipes that would fit the bill.
The smells lingering from the kitchen were divine. At last I had come up with something that would suit all of our needs. Beef and French Onion Soup! As we all sat around the table laughing over the days events, this soup certainly warmed the soul! Enjoy!
1 tablespoon butter or margarine, melted
2 tablespoons sugar
2 dried bay leaves
1 1/2 pounds beef stew meat
3 cans (10 1/2 ounces each) condensed beef consommé
1 AND 1/4 cup apple juice
1/4 teaspoon dried thyme leaves
8 slices (1/2 inch thick) French bread, toasted
2 cups shredded mozzarella, provolone, or swiss cheese
Toss onions, butter and sugar in slow cooker. Top with bay leaves and beef.
Cover and cook on Low heat setting 8 hours or until onions are brown.
stir in beef consommé, apple juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot. Remove bay leaves.
To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese.
We had some loaves of sourdough bread from our recent trip to San Francisco stored in the freezer. I topped our yummy soup with toasted slices!
Alongside this yummy dish, I served grilled sandwiches. My vegetarian daughter had to have a colby/jack grilled cheese. For him, a turkey and meunster.