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Sweet ‘N’ Tangy Pot Roast

I made this roast for the first time, and I admit that I was slightly nervous about the outcome. But, after tossing the meat into the slow cooker and waiting for several hours. I took a bite of the meat, and I instantly fell in love with this recipe. It felt like my mouth was having a party.

Cook this incredibly easy melt in your mouth delicious pot roast. I promise you and your family will not be disappointed.

Slow Cooker Sweet ‘N’ Tangy Pot Roast

Ingredients

1 boneless beef chuck roast (Mine was about four pounds)

1/2 tsp. salt

1/2 tsp. Pepper

1 C. Water

1 C. Ketchup

1/4 C. Red wine or beef broth

1 envelope brown gravy mix

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/8 tsp. Garlic powder

3 Tbsp. Flour

1/4 C. Water

Directions

1. Cut the meat in half and place in a 5-quart slow cooker. Season with salt pepper. In a small bowl stir together the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat.

2. Cover and cook on low for nine-ten hours or until the meat is tender. Combine the flour and water until smooth. Stir into the slow cooker. Cover and cook on HIGH for thirty minutes or until the gravy is thickened. Remove the meat from the slow cooker. Slice and serve with the gravy.

Source Taste of Home: Church Suppers

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Crunchy Creamy Chicken Casserole

Crunchy Chicken Casserole

Ingredients

3 C. cooked rotisserie chicken, shredded

3 C. rotini noodles, cooked

2 10 oz. cans cream of chicken soup

1/2 C. chicken broth

1/2 C. milk

1/2 C. Pork Rinds, crushed, divided

1 C. shredded cheddar cheese, divided

1 C. frozen peas

1 C. canned corn

2 Tbsps. garlic powder

Fresh parsley for garnish, optional

Directions

1. Preheat your oven to 350° degrees. Lightly grease a 9×13 baking dish. Set aside.

2. In a very large bowl, combine together the veggies, chicken, cooked noodles, soup, chicken broth, 1/2 of the cheddar cheese, 1/2 of the pork rinds, milk and garlic powder. Stir well.

3. Pour into the previously prepared baking 9×13″ dish. Sprinkle with remaining cheddar cheese. Bake covered at 350 degrees for thirty minutes. Uncover and top with remaining pork rinds and bake for five minutes more. Garnish with fresh parsley if desired.

Source Bitz N Giggles

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

Guinness Beer Pork Chops

Slow Cooker Beer Pork Chops

Ingredients

6 – 8 Boneless or bone-in pork chops

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

1 Tbsp. canola or vegetable oil (optional)

½ C. ketchup

1 bottle Guinness beer

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 Tbsp. water

Directions

1. Season pork chops with salt, black pepper and garlic powder. In the slow cooker or a large skillet, heat oil over medium heat; brown chops on both sides. If you are short of time you can skip this step.

2. Place pork chops in your slow cooker. Combine the ketchup, beer and brown sugar in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover. Cook on HIGH heat setting for three hours or on LOW for six hours, or until fork-tender.

3. Remove pork chops from slow cooker, and place on a plate; cover to keep warm. In a small bowl, stir cornstarch and water until well blended; stir into sauce in slow cooker. Return pork chops to the slow cooker. Cover and cook on HIGH heat setting for fifteen minutes or until thickened. Serve pork chops with the sauce.

Source Mommy’s Home Cooking

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is an incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. Marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top. Bake for twenty five minutes, until the cheese, is melted and bubbly.

Source 33Recipe

Olive Garden copycat Capellini Pomodoro

Capellini Pomodoro 

Ingredients

1/3 C. extra-virgin olive oil

3 cloves garlic (minced)

2 (14.5-ounce) cans diced tomatoes (or about 2 pounds fresh peeled and diced tomatoes)

1/4 Tsp. black pepper

1/4 Tsp. salt (to taste)

12 oz raw angel hair pasta (capellini)

2 C. chopped basil leaves (loosely packed)

1 C. Parmesan cheese (freshly grated)

Directions

1. Heat the olive oil in a skillet or in a saute pan over medium-low heat. Add the garlic and cook for about two minutes, or until tender. Add tomatoes and pepper and heat through, stirring constantly, about two to three minutes. Remove from the heat. Meanwhile, cook the angel hair pasta (capellini) in salted boiling water following the package directions. Drain well.

2. Transfer the hot, drained pasta to a large serving bowl. Toss the pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and offer the remaining Parmesan cheese at the table.

Source The Spruce Eats

Cheesy Goodness Brussel Sprouts

Cheesy Garlic Brussels Sprouts with a variety of different melted cheese is the best side dish to any meal! Low Carb, Keto AND the excellent way to get your veggies in! Even non-sprouts fans will ENJOY this recipe! Tastes so amazing that the whole family gets behind this one.

Cheesy Garlic Brussel Sprouts

Ingredients

24 oz (700 g) brussels sprouts trimmed and cut in half lengthways

2-3 Tbsp. olive oil

2 Tbsp. unsalted butter

6 cloves garlic, minced (1 tablespoon)

3/4 tsp. salt

1/4 tsp. fresh cracked black pepper

1 1/2 C. shredded cheese (I used mild cheddar)

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Set aside.

2. Heat oil in pan over medium-high heat until hot. Toss in sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (approximately six-eight minutes). Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about thirty seconds), stirring through the sprouts.

3. Transfer sprouts to the prepared baking sheet in a single layer. Bake for eight-ten minutes, or until just fork tender.
Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden approximately four-five minutes.
Adjust salt and pepper, if needed. Serve immediately

Court’s Cooking Notes

FOR OVEN ONLY METHOD:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 

2. Arrange sprouts on baking sheet in a single layer. Set aside.

3. In a small bowl mix together olive oil, melted butter, garlic, salt and pepper. Drizzle the oil/butter mixture over the brussels sprouts and toss to evenly coat.

4. Bake for twenty – twenty-five minutes until vibrant and just fork tender.

5. Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately

Source Cafe Delites

Fancy up your taco Tuesday

SLOW COOKER PORK TACOS

Ingredients

Pork

3 – 3.5 pound pork shoulder

2 ½ tsp. salt

¾ tsp. black pepper

¾ tsp.onion powder

¾ tsp. garlic powder

1 tsp. dried oregano leaves

1 ½ tsp. chili powder

¼ tsp. cumin

¼ tsp. smoked paprika

⅛ tsp. cayenne pepper (add more if you like spice!)

Sour Cream Avocado Sauce

• ¼ C. sour cream

• ½ avocado

• juice from half of a lime

• 1/8 tsp. of salt

Other Ingredients

• Salsa

• Cilantro

• Cotija cheese

• Corn tortillas

• 1 Tbsp. olive oil

Directions

1. In a bowl, combine all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for eight hours. Pork will fall apart and be easy to shred.

2. To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth. Assemble tacos as desired and drizzle the sour cream avocado sauce on top.

Source Stuck on sweet

Seasonal Produce Guide for February

As winter comes to a close we will start seeing more cruciferous veggies like brussels sprout, broccoli, and cauliflower showing up at the grocery store.  Be sure you are eating the freshest foods available.  That means buying as many things seasonal as you can.

February

Brussel Sprouts

Crispy Parmesan Brussel sprouts

Bang Bang Brussel sprouts

Pistachios with Brussel Sprouts

Broccoli

Fancy up your tasteless broccoli

Roasted broccoli & savory mustard sauce

Cauliflower

A twist on Chicken Wings

Parmesan Roasted Cauliflower

Fennel

Grapefruit

Greens

Leeks

Lemons

Oranges

Parsnips

Potatoes

Semi-healthy Roasted Red Potatoes

SLOW COOKER DIJON PORK CHOPS & POTATOES

Radishes

Sunchokes

Tangelos

Tangerines

Turnips

Winter Squash

Spaghetti Squash and meatballs

Yellow Squash is the new Zucchini

Skinny Butternut Squash Soup

GARLIC PARMESAN CHICKEN TENDERS

Flavorful chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal that your entire family will love! 

GARLIC PARMESAN CHICKEN TENDERS

Ingredients

1 and ¼ pounds boneless skinless chicken tenders

½ C. white flour

1/2 tsp. Salt

1/4 tsp. Pepper

6 Tbsp. olive oil or melted butter

3 tsp. minced garlic

1 tsp. dried basil

¼ tsp. paprika

1 C Panko breadcrumbs

⅔ C. freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Lightly grease a 9×13 baking dish with cooking spray. Set aside.

2. Set out three bowls. Fill one with the white flour, about ¼ teaspoon of pepper, & about ½ teaspoon of salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.

3. Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece. Place the tenders onto the previously prepared baking dish and then place in the oven.

4. Cook for fifteen minutes and then flip the tenders and cook for another five-eight minutes or until the internal temperature of the chicken reaches 165 degrees F.

Source The Recipe Critic

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