Just some new recipes to try
Written on 6:16 PM by Em
I bought a new 3-in-1 crock pot a little while ago so these are some of the recipes I've tried out. I love the crock pot! It makes dinner SO easy!
Crockpot Macaroni and Cheese
2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) diced tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery
DIRECTIONS
In a slow cooker, combine macaroni, bacon bits, onion, undrained diced tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on high 2 hours or less. Doesn't need to be in there long since noodles are already cooked. Just cook it long enough to blend flavors and so the soup sinks into the noodles. Mix well before serving.
BBQ Beef Sandwiches
INGREDIENTS
4 lbs. beef round steak
1 cup chopped onions
1/2 cup brown sugar
1 tablespoon chili powder
2 cloves garlic, minced
2 carrots, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1 cup chicken broth
6 oz. can tomato paste
20 Kaiser rolls or hamburger buns
DIRECTIONS
Trim excess fat off round steak and cut into 1" pieces. Combine with remaining ingredients except rolls in 4-6 quart slow cooker. Cover and cook on low for 10-12 hours, until beef is very tender. Remove cooked beef from mixture in crock pot. Coarsely shred beef using two forks and place in large sauce pan. Add 2 cups of sauce from crock pot to meat and stir to blend well. Keep warm over low heat while serving into sandwich buns. Makes 20 sandwiches.
Crockpot Chicken Cacciatore
INGREDIENTS
3 lbs. Boneless skinless chicken
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1/4 cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
1/8 teaspoon pepper
¼ teaspoon salt
DIRECTIONS
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. Makes 6 servings. Or cook on high for 3-4 hours.
Pork Chop Suey
INGREDIENTS
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
PREPARATION
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
TIPS & NOTES
Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.
NUTRITION
Per serving: 280 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium.
Tostadas
Ingredients:
1 lb. ground beef, browned
2 cans refried beans
1 envelope dry taco seasoning mix
8-oz. can tomato sauce
1/2 cup water
10 tostada shells
1 1/2 cups shredded lettuce
2 tomatoes, diced
1/2 lb. shredded cheddar cheese
1 can sliced black olives
1 pint sour cream
guacamole
salsa
Directions:
1. combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.
2. Cover. Cook on low 6 hours or high 3 hours.
3. spread hot mixture on tostada shells. Top with remaining ingredients. (It's like an open-face taco.)
Pumpkin Pie Pudding
15-oz. can solid pack pumpkin
12-oz. can evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
1 Tbs. pumpkin pie spice
2 tsp. vanilla
whipped cream
1. Mix together all ingredients except whipped cream. Pour into gresed slow cooker.
2. Cover and cook on low 6-7 hours, or high 3-3 1/2 hours. Serve in bowls topped with whipped cream.
Note: I used the pumpkin pie mix you buy in the store since I didn't have the spice. Could have probably omitted the sugar that way and it would have tasted great. Works either way.
San Antonio Taco Salad
Ingredients:
1 pound ground beef or ground turkey
1/2 medium onion, finely chopped
1 cup salsa
1 (15.25 ounce) can kidney beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/8 teaspoon pepper
4 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese
Optional garnish: sour cream, chopped tomato, sliced black olives and additional salsa
Directions
Brown ground meat and onion in a large heavy skillet over medium-high heat; drain.
Add salsa, beans, chili powder, cumin, salt and pepper. Cook over medium heat, stirring frequently, for 5 minutes. Divide lettuce equally between tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes; serve.
Note: We just ate it like dry taco salad instead of in a taco shell. Was VERY good.
