Mexican Style Tasty Goop

Mexican Style Tasty Goop

 

from “Crock-It” by Barbara Murray-Neslen

 

2-3 cups cooked, diced chicken

1 onion, diced

2 cans cream of mushroom soup

¼ cup margarine

2 cans(4 oz) chopped green chiles

1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)

1 cup hot water

6 ounces cheddar cheese, grated

12 corn tortillas, cut up into bite size pieces

 

spray crockpot with non-stick cooking spray. Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.

 

Layer: ½ tortillas, ½ chicken mix, ½ cheese. repeat

 

Cook on low 6-8 hours. Stir well and serve with sour cream

Pace Salsa Verde Pork & Pepper Stew

Pace Salsa Verde Pork & Pepper Stew

Prep: 15 minutes

Cook : 5 hours

Makes: 6 servings

2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 jar (16 ounces) Pace Salsa Verde

2 large red and/or green peppers, diced (about 2 cups)

3 large carrots, thickly sliced (about 1 1/2 cups)

Chopped fresh cilantro leaves

Hot cooked rice

Place the pork into a large bowl. Add the flour and toss to coat.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook in 2 batches until it’s well browned.

Stir the pork, salsa, peppers and carrots in a 6-quart slow cooker.

Cover and cook on high for 4 to 5 hours or until the pork is fork-tender. Sprinkle with the cilantro and serve with the rice.

SLOW-COOKER ITALIAN MEATBALL STEW

SLOW-COOKER ITALIAN MEATBALL STEW

1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese

Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.

Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.

Makes 6 servings

Portobello and Maple Pork Stew

 

Portobello and Maple Pork Stew

 

Prep Time: 5 min

Cook Time: 1 hrs 45 min

Yield: 6

 

2	tablespoons Crisco® Pure Canola Oil
OR	Crisco® Original No-Stick Cooking Spray, if using slow cooker
2	pounds pork shoulder, trimmed and cut into 3/4-inch cubes
1 1/2	cups coarsely chopped yellow onions
1/4	cup Pillsbury BEST® All Purpose Flour
2	teaspoons ground sage
1 (5/8 oz.)	packet Pillsbury® Brown Gravy Mix
1/3	cup Hungry Jack® Microwave Ready Butter Flavored Syrup
2	cups water
1 (8 oz.)	package sliced baby portobello mushrooms or white mushrooms
	Hot cooked egg noodles (optional)

 

	STOVETOP METHOD
1.	HEAT oil in Dutch Oven over medium high heat until shimmering. Season meat with salt and pepper. Brown meat in two batches. Remove to plate. Cook and stir onions, adding more oil if necessary, just until soft. Return meat to pot.
2.	STIR in flour, sage, gravy mix, syrup and water. Bring stew to a boil. Reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Stir in mushrooms, continuing to simmer until meat is fork-tender. Stir to combine gravy and serve over hot cooked egg noodles, if desired.
	SLOW COOKER METHOD
1.	OMIT the oil. Instead, spray slow cooker with no-stick cooking spray.
2.	SEASON meat cubes with salt and pepper. Place meat, onions, flour, sage, gravy mix, syrup, water and mushrooms in slow cooker. Stir to combine.
3.	COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over hot cooked egg noodles, if desired.

 

Honey Baked Chicken

Honey Baked Chicken
Makes 4 servings

4 Chicken Breast Halves (with skin works best)
1/4 Cup Canola Oil
1 Tbs Lime Juice (fresh is best)
1 Tbs Honey
1/4 tsp Paprika
Seasoned Salt, to taste

Preheat oven to 400 degrees. Prepare 9-square inch baking pan with non-stick cooking spray; set aside.

In small mixing bowl, combine oil, juice, honey, paprika and salt; mix well.

Heat in microwave about 15 – 20 seconds to thin marinade to a watery consistency.

Arrange chicken in prepared baking pan, skin side up. Baste chicken with marinade.

Start baking, uncovered, for about 35 – 40 minutes, basting chicken every 8 – 10 minutes, without turning them over. When they are nicely browned, remove from oven and immediately seal pan with foil; let it stand 10 – 15 minutes before serving.

From Recipe DU Jour Mailing List

Fruit Trifle Salad

Fruit Trifle Salad

 

6 oranges, peeled and sliced

3 bananas, sliced

3 c. blueberries

2 c. seedless grapes

3 c. strawberries, halved

 4-oz. pkg. instant vanilla pudding

1-3/4 c. milk

3/4 c. dairy sour cream

1 t. orange zest

 

In a large glass bowl, layer all of the fruit in order listed above. Fruit can be substituted for in-season items, except melon. For the topping, combine pudding mix and milk. Beat for one to 2 minutes. Beat in sour cream and orange peel. Serve with fruit.

Pork and Apple Stew

Pork and Apple Stew

Makes 4 servings

1 pound boneless pork (loin, tenderloin or shoulder roast), cut in 1-inch cubes
1 onion, sliced
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 teaspoon thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
1 cup apple cider or apple juice
1/4 cup cider vinegar
1 bay leaf
1 apple, unpeeled, thinly sliced
2 tablespoons flour
1 red bell pepper, coarsely chopped

Spray a large skillet with cooking oil. Heat the skillet over medium heat, add the pork cubes and cook, stirring frequently, until all sides are browned. Stir in onions, garlic, thyme, pepper, salt, apple cider and vinegar. Heat briefly and then pour into a slow cooker. Add bay leaf and sliced apple. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. In a small bowl, gradually stir 1/4 cup water into 2 tablespoons flour. Stir into stew in slow cooker. Stir in red pepper. Cover and cook on high for 1 hour longer. Remove bay leaf. Serve stew with rice or mashed potatoes.

Freezer Food Friday – Peanutty Pork Cubes

Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE.

 

Post a recipe and share it with us by adding your name and a link to your recipe in MR. Linky below! 

* Exported from MasterCook *

Peanutty Pork Cubes Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Angela’s Favorites Pork
Gluten Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup peanut butter
2 Tablespoons brown sugar
2 garlic cloves
1 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 pound pork tenderloin — cubed

In a one quart ziplock baggie, combine all ingredients except the pork, mix
well. Optional: Move 1/2 cup into a smaller baggie. Add cubed pork and mix
well. Lay flat to freeze.

Place the baggie with the marinade and meat, plus the baggie with just
marinade into a larger bag.

Thaw. Discard marinade in the baggie with the meat.

The cubes can be grilled as they are or put onto skewers with onion and
green peppers. Heat the extra marinade and use it as a dipping sauce.

This recipe freezes beautifully! You can make extra marinade and freeze it in a separate baggie to make a dipping sauce
- – - – - – - – - – - – - – - – - -

 

Swedish Meatballs

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.  

Swedish Meatballs

1 1/2 cups unseasoned bread crumbs

1 cup milk

1 1/2 pounds ground chuck

1/2 pound lean ground pork

2 eggs

1 medium onion, finely chopped

1 3/4 teaspoons salt, divided

3/4 teaspoon dill weed, divided

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1/8 teaspoon ground cardamom

1 (101/2-ounce) can beef broth, divided

1/8 teaspoon pepper

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 cup half-and-half

Soak bread crumbs in milk for 5 minutes in large mixing bowl.

Add ground meats, eggs, onion, 11/2 teaspoon of the salt, 1/4 teaspoon of the dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour.

Heat oven to 400 degrees. Shape mixture into 1-inch balls. Place on rack of broiler pan and bake 15 minutes. Put browned meatballs in a slow cooker. Add 1/2 can of beef broth, pepper and remaining 1/4 teaspoon each dill weed and salt. Cover and cook on low for 4 to 6 hours.

To thicken gravy, turn slow cooker to high. Combine butter and flour to make a smooth paste.

Add paste to remaining 1/2 can of consomme and half and half. Pour into meatball mixture. Cook until thickened.

 Makes 6 servings.

Baked Beans with Hamburger

Baked Beans with Hamburger

Serves 4 to 5 ( I think this is wrong, looks like more food )

1 pound ground beef
2 (28-ounce) cans Bush’s Barbecue Baked Beans
1 (28-ounce) can Bush’s Bold and Spicy Baked Beans
1 bunch green onions
¾ cup brown sugar
1 teaspoon barbecue sauce
1 teaspoon mustard

1. Brown ground beef in skillet.

2. Chop green onions.

3. Combine all ingredients (cooked ground beef, baked  beans, onions, brown sugar, barbecue sauce and mustard) in Crock-Pot or baking dish.

4. Bake, covered, at 300 degrees for 2 hours or simmer in Crock-Pot for at least 3 hours.