Tuesday, September 30, 2014
Beef and Egg on Rice
Ingredients:
8 oz. steak cut into thin strips
2 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. rice vinegar
2 cups water
1/8 tsp. black pepper
1 medium onion cut into wedges
3 eggs, slightly beaten
cooked rice
Directions:
Combine beef and 1 tsp. soy sauce. Combine remaining 2 Tbsp. soy sauce, vinegar, pepper and water, set aside. Stir-fry beef for 2 min. or until lightly browned. Remove from pan. Stir-fry onion for 2 min. Add soy sauce mixture. Bring to a boil. Mix in beef. Add eggs. Do not stir. Reduce heat and simmer uncovered for 2 min. Remove from heat. Serve with rice.
Thursday, September 25, 2014
Slow Cooker Tex Mex Chicken
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded cheddar cheese
Optional- crushed tortilla chips and sour cream to top
Instructions
Toss chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on low for 6-8 hours or high for 3-4 hours.
Stir just before serving. Top with the shredded cheese, crushed tortilla chips and dollop of sour cream.
Serve over rice.
Slow Cooker Macaroni and Cheese
Ingredients
4 1/2 c. elbow macaroni, uncooked
2 c. cheddar cheese, grated
(1) 8oz pkg cream cheese, cut into cubes
4 cups milk
salt and pepper to taste
Instructions
Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours.
Stir throughout cooking time to combine ingredients.
Notes
You can add more grated cheese for a cheesier version. Up to 4 cups.
Thursday, September 18, 2014
Caramel Apple Dip
Ingredients
16 individually-wrapped caramels, unwrapped
¼ cup water
8 oz. cream cheese, softened
½ cup brown sugar
1 teaspoon vanilla
Instructions
In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
In a medium bowl, cream together cream cheese, sugar and vanilla.
Lastly, fold in caramel mixture into the cream cheese mixture.
Serve immediately with apple slices.
Noodle bowl with peanut sauce
Sauce
1/3 cup water
1/3 cup peanut butter
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Noodles
8 oz uncooked linguine
2 cups frozen broccoli florets
1 cup julienne carrots (from 10-oz bag)
1 medium red bell pepper, cut into bite-size strips
3 medium green onions, sliced (3 tablespoons)
1/4 cup chopped fresh cilantro
Directions
1 In small bowl, gradually beat water into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside.
2 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan.
3 Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.
Monday, September 1, 2014
Crock pot green chile-chicken enchilada casserole
Ingredients
2 cans (4.5 oz each) chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) green enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
Directions
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3 Cover; cook on Low heat setting 6 to 7 hours.
4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
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