This one comes to us from my sister-in-law Debi.
Crock Pot Salsa Chicken
makes 4 servings
Ingredients:
1 lb boneless, skinless chicken
1 jar of salsa
2 tbsp flour
Layer chicken & salsa in crock pot ending with salsa.
Cook low for 7-9 hours.
When ready to serve turn to med/high and add flour.
Cook until thickened.
** Weight Watchers points = 4 per serving**
Debi says: "I served with corn bread, couscous and steamed broccoli! YUMMY!!!
The chicken become almost like a pulled chicken."
Thanks, Debi!
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Meat Pockets
This highly anticipated recipe comes to us from Erin. :)
Erin says: "Warning: These will seem really hard and horrible to make the first time; if your family ends up enjoying them as much as mine does, then try again. They get easier and soon you'll be a pro. They are awesome because they are bread, veggie, and meat all in one portable yummy pocket that is good hot or cold."
Meat Pockets
1/2 head of cabbage
1 bunch of scallions
1 C carrots
4 tsp minced ginger root
1 pound meat (I use half turkey/half ground beef)
2 eggs
4 Tbs soy sauce
1 package Pillsbury grands low fat wheat biscuits
* Preheat oven to 475
* Start cooking your meat; it needs to be completely cooked
* Put cabbage in the food processor Tip: it can be hard to cut sometimes; so throw in the two eggs right away along with it if needed; their "juice" aids the cutting process for whatever reason
* Once the cabbage is behaving, throw in the whites from the scallions and throw in the carrots
* Throw in the shredded ginger and eggs if you have not already put in the eggs Tip: I keep a ginger root in my freezer in a zip lock back; it can stay in there literally for years and serve your occasional fresh ginger needs beautifully
* Assuming meat is now fully cooked; add the veggie mixture to the meat on the stove and cook for 5-10 minutes
* Add the soy sauce
* Split each of the biscuits in half so that you have 16; then with a folder piece of wax paper and a rolling pin, roll each biscuit into a nice 5-6 inch circle
* Spoon filling onto rolls and then wrap them up; I just bring all of the edges into the middle like scrunched lips and then I flip them over onto the pan sprayed with cooking spray, opening down. Tip: it is sometimes easier to make the filling on Day 1 and then deal with the rolling and stuffing on Day 2; I highly recommend this the first time you make these bc the filling is easier to deal with when cold and you'll get less frustrated.
* Cook 12-15 minutes and make sure they brown or the bread will be sticky
**Remember, there is a learning curve the first time you make these!!!**
Erin says: "Warning: These will seem really hard and horrible to make the first time; if your family ends up enjoying them as much as mine does, then try again. They get easier and soon you'll be a pro. They are awesome because they are bread, veggie, and meat all in one portable yummy pocket that is good hot or cold."
Meat Pockets
1/2 head of cabbage
1 bunch of scallions
1 C carrots
4 tsp minced ginger root
1 pound meat (I use half turkey/half ground beef)
2 eggs
4 Tbs soy sauce
1 package Pillsbury grands low fat wheat biscuits
* Preheat oven to 475
* Start cooking your meat; it needs to be completely cooked
* Put cabbage in the food processor Tip: it can be hard to cut sometimes; so throw in the two eggs right away along with it if needed; their "juice" aids the cutting process for whatever reason
* Once the cabbage is behaving, throw in the whites from the scallions and throw in the carrots
* Throw in the shredded ginger and eggs if you have not already put in the eggs Tip: I keep a ginger root in my freezer in a zip lock back; it can stay in there literally for years and serve your occasional fresh ginger needs beautifully
* Assuming meat is now fully cooked; add the veggie mixture to the meat on the stove and cook for 5-10 minutes
* Add the soy sauce
* Split each of the biscuits in half so that you have 16; then with a folder piece of wax paper and a rolling pin, roll each biscuit into a nice 5-6 inch circle
* Spoon filling onto rolls and then wrap them up; I just bring all of the edges into the middle like scrunched lips and then I flip them over onto the pan sprayed with cooking spray, opening down. Tip: it is sometimes easier to make the filling on Day 1 and then deal with the rolling and stuffing on Day 2; I highly recommend this the first time you make these bc the filling is easier to deal with when cold and you'll get less frustrated.
* Cook 12-15 minutes and make sure they brown or the bread will be sticky
**Remember, there is a learning curve the first time you make these!!!**
Thursday, September 24, 2009
Sangria for 100
I was tempted to turn the AC back on last night, so it seems we're having a bit of Indian summer at the beginning of fall this year. In the spirit of warmer, leisurely summer days, here is Heather's sangria recipe. I'm not a red wine drinker, but I had more than one glass of this yummy concoction the last time we got together - definitely a mom-focused recipe!
Sangria for 100
(This recipe can be halved or quartered and it takes well to substitutes too.)
2 gallons Zinfandel
1 cup brandy
1/2 cup Cointreau
2 quarts orange juice
2 cups lemon juice
1 cup superfine sugar
12 to 16 ice cubes
2 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced
Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau
into a large punch bowl. Stir orange and lemon juice with the sugar
until sugar has dissolved. Then add to bowl and stir to blend. Add ice
cubes and soda and garnish with fruit slices. Serve in 4-ounce punch
glasses or wineglasses.
Sangria for 100
(This recipe can be halved or quartered and it takes well to substitutes too.)
2 gallons Zinfandel
1 cup brandy
1/2 cup Cointreau
2 quarts orange juice
2 cups lemon juice
1 cup superfine sugar
12 to 16 ice cubes
2 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced
Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau
into a large punch bowl. Stir orange and lemon juice with the sugar
until sugar has dissolved. Then add to bowl and stir to blend. Add ice
cubes and soda and garnish with fruit slices. Serve in 4-ounce punch
glasses or wineglasses.
Wednesday, September 23, 2009
Escarole (or Spinach) and Turkey Meatball Soup
We had a little cold stretch last week and it got me in the mood for soup. The weather has since warmed up a bit, but with the official beginning of fall I still find myself ready for a good soup. Thanks to Linda for this one! She says:
"This is a comforting soup that even the kiddies might eat. Rolling the meatballs is a little labor intensive but other than that, it’s pretty simple. I use a couple of handfuls from a bag of fresh spinach instead of escarole because I prefer it."
Escarole (or Spinach) and Turkey Meatball Soup
"This is a comforting soup that even the kiddies might eat. Rolling the meatballs is a little labor intensive but other than that, it’s pretty simple. I use a couple of handfuls from a bag of fresh spinach instead of escarole because I prefer it."
Escarole (or Spinach) and Turkey Meatball Soup
Wednesday, September 9, 2009
Tex Mex Pasta Salad
As requested - this one's for you, Debi! Rather than retype it, I'm posting a link to the original recipe from Cooking Light.
When I hear "pasta salad" I think cold side dish, but this is definitely a warm main dish. It has a long list of ingredients, but you can pick and choose if you don't have everything. For example, I never put the olives in and I only add the green onions and cilantro when I have them left over from something else.
If you have picky eaters, you can do this dish a la carte and create their servings individually. Elise doesn't like beans, Dean doesn't like tomatoes, Grant doesn't want the sour cream mixture. I add whatever isn't going to offend them to their pasta (which can be whatever shape you have on hand) and everyone ends up happy. I throw whatever's left into the bowl and mix it together.
When I hear "pasta salad" I think cold side dish, but this is definitely a warm main dish. It has a long list of ingredients, but you can pick and choose if you don't have everything. For example, I never put the olives in and I only add the green onions and cilantro when I have them left over from something else.
If you have picky eaters, you can do this dish a la carte and create their servings individually. Elise doesn't like beans, Dean doesn't like tomatoes, Grant doesn't want the sour cream mixture. I add whatever isn't going to offend them to their pasta (which can be whatever shape you have on hand) and everyone ends up happy. I throw whatever's left into the bowl and mix it together.
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