Chicken Bean Salad
1 (15 oz.) can Cannelini Beans (White Kidney Beans), drained and rinsed
1/2 pound chicken breast, chopped and sauteed
2 Mozzarella Cheesesticks, chopped
1/4 cup Black Olives, sliced
1/4 cup Marinated Mushrooms, drained
4 Artichoke Hearts, non-marinated, chopped
2 Tablespoons Pesto Sauce
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Red Wine Vinegar
Mix all of the ingredients together and let sit in the fridge for at least an hour to let the flavors mix.
Pot Roast for Day One that turns into Pot Roast Stew for Day Two and Three
4 pound roast
1 bag of small red potatoes
1 lb of baby carrots
1 can of diced tomatoes
1 can of corn
1 bag of celery hearts
Pot Roast Seasoning
Stew Seasoning
Day One:
Cut up half of the potatoes and half of the carrots. Put the roast in the crock pot and add the potatoes and carrots. Cut up half of the celery and add to the crock pot. Sprinkle the Pot Roast Seasoning in the crockpot and add water enough to cover the ingredients. Cook on low for 8 to 10 hours. Enjoy!
Day Two:
Shred the left over pot roast. Cut up the rest of the potatoes, carrots and celery and add to the crockpot. Add the can of diced tomatoes and the can of corn. Add the stew seasoning. Add enough water to cover the ingredients. Cook on low for 8 to 10 hours. Enjoy!
White Chicken Chili
2 cans of white beans, juices and all
1 can diced green mild chiles, juices and all
32 ounces chicken broth
1 medium onion diced
You can add 2 cans of shredded chicken, or some sauteed cubed chicken, or no chicken at all.
Throw all of the ingredients in a crockpot and let it cook on low for 8 to 10 hours.
Cheesy Chicken and Broccoli Quinoa Casserole
1 cup Quinoa
1 chicken bouillon cube
1/2 pound chopped up chicken
2 cups frozen broccoli
3 cups shredded cheddar cheese
2 eggs
1 cup milk
1. Cook the Quinoa with the chicken bouillon cube.
2. Saute the chicken and broccoli.
3. In a baking dish add the quinoa and chicken broccoli mixture. Stir to mix.
4. Sprinkle cheese and mix well.
5. Mix the egg and milk together in a cup and then pour it all over the mix.
6. Top the mixture with the rest of the cheese.
7. Cook at 350 degrees for 45 minutes or until the cheese on top is bubbly and almost a golden brown.
Beefy Meaty Chili
2 lbs stew meat
4 cans of beans- like kidney, pinto, black, and white beans
2 cans diced tomatoes
1 packet McCormick Chili Seasoning
1 onion
1. Cut up the meat in to little pieces. Add to the crockpot.
2. Add the cans of beans and tomatoes.
3. Cut up the onion and add it to the crockpot.
4. Add the Chili Seasoning.
5. Add enough water to make it just under soupy.
6. Cook on low for 8 to 10 hours.
7. Serve with cheese and sour cream if you like.
Tortellini Salad
1 package of tortellini
1 small can of sliced olives
25 pieces of salami
5 mozarella cheese sticks
5 colby jack cheese sticks
1 bottle of itlaian dressing
1. Cook the tortellini according to the package.
2. Cool the tortellini while you cut up the cheese sticks and salami.
3. Once the tortellini is cooled mix the salami, cheese and olives.
4. Add some italian dressing to your desired liking.
5. Let it sit in the fridge to get cold and let the flavors mix.
Chicken, Beef, Pork or Tofu Stir Fry
Any protein you wish. We usually use about 1/2 pound chopped chicken breast or a pound of fajita type meat.
1 package of broccoli slaw mix
1 small package of coleslaw mix
1 can baby corn
2 cups frozen broccoli
1 jar of stir fry sauce
1. Saute the meet with the broccoli.
2. Add the slaw mixes. Cook til done.
3. Add the stir fry sauce and heat.
4. Enjoy!
Fried Quinoa (Like Fried Rice)
Any protein you wish. When we made this the first time we used Spam because Spam Fried Rice used to be a favorite of mine.
1 cup quinoa (or 2 1/2 to 3 cups leftover cooked quinoa)
1 ½ cups water or low-sodium chicken stock
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
½ cup frozen peas and carrots, thawed
2 ½ tablespoons soy sauce
1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer.
3. Season with salt.
4. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
5. Cool and store in the fridge, preferably overnight.
6. Heat the olive oil in a large sauté pan over a high heat. Add the protein of your choice. Cook until done or heated through.
4. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
5. Cool and store in the fridge, preferably overnight.
6. Heat the olive oil in a large sauté pan over a high heat. Add the protein of your choice. Cook until done or heated through.
7. Add the peas and carrots and heat through.
8. Add
in the quinoa. Stir-fry about two minutes.
9. Add soy sauce and stir-fry until incorporated, about two minutes.
10. Make a
well in the center of the quinoa pour eggs in, scramble.
11. Toss everything together until it is warmed through.
Greek Mini Meatloafs with a Yogurt Dip
1 1/2-1 3/4 pounds Ground Beef
1/4 cup Italian Style Dry Breadcrumbs
1/4 cup Milk
2 oz. Tomato Basil Feta Cheese, crumbled
2 Eggs, beaten
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
3 oz. Carrot, shredded
1 teaspoon Oregano
a few twists Black Pepper
Saute onions till golden. Add garlic cook 1 minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat eggs. Add eggs and soaked breadcrumbs to ground beef. Add cooled veggies, carrots, seasonings, cheese. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves. Bake for 45 minutes in a 350 oven.
1/2 cup Plain Greek Yogurt
2 Tablespoons Storebought Pesto Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper.
Mix together and let sit for a few minutes in the fridge.Serve with the meatloaf.
Chicken Tomato Pesto Bake
2 (16 oz total) boneless, skinless chicken breasts
salt and fresh pepper to taste
4 tsp Skinny Basil Pesto
1 medium tomatoes, sliced thin
6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
2 tsp grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Broccoli Beef
1 ½ lbs. boneless beef chuck roast, sliced into thin strips ( I bought it sliced that way)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons sauce from the crock pot after being cooked
16 oz.Broccoli florets
Put the beef in the crockpot. In a bowl mix the broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef and stir together. Let it cook on low for 4 to 6 hours. Once the meat is tender, in a bowl mix the cornstarch with the sauce from the crockpot.Add to the crockpot and stir well. Add the broccoli and cook on high for another 30 minutes. Serve with rice or quinoa.
Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice or quinoa.
Crockpot Lasagna
1 pound ground beef
1 yellow onion
1 container ricotta cheese
16oz bag of mozarella cheese
1 box oven ready lasagna noodles
2 jars of spaghetti sauce
Brown the ground beef and onion. Add the spaghetti sauce and warm through.Layer the sauce, noodles, ricotta cheese and mozarella cheese until the crockpot is full. Cook on low for 6 to 8 hours.
Beef Stroganoff
2lbs fajita beef strips
1 yellow onion chopped
2 portabella mushrooms sliced
5 white button mushrooms sliced
1 large can of cream of mushroom soup
1/4 cup worcestershire sauce
1 small can of vegetable broth
16oz sour cream
Noodles or Rice
In the crockpot add the beef, onion, mushrooms, cream of mushroom soup, broth and worcestershire sauce. Cook on low for 6 to 8 hours until beef is tender. Once the beef is done add the sour cream and mix well. Serve atop cooked egg noodles or rice or whatever tickles your fancy.
