Korean Beef

Korean beef

 Ingredients:
1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
 1/2 to 1 teaspoon crushed red peppers (depending on how spicy you like it)
 salt and pepper
one bunch green onions, diced
rice, cooked

 Heat a large skillet over medium heat and brown beef with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice  and top with green onions.

15- Minute Coconut Curry Noodle Soup

2 tablespoons oil

• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• 2/3 cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Print

15 Minute Coconut Curry Noodle Soup

Total Time: 15 minutes

Yield: 3 bowls

Ingredients

2 tablespoons oil

3 garlic cloves, chopped

1 tablespoon fresh ginger, grated

3 tablespoons Thai red curry paste

8 oz. boneless chicken breast or thighs, sliced

4 cups chicken broth

1 cup water

2 tablespoons fish sauce

2/3 cup coconut milk

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, red chilis, cilantro, scallions to garnish

   

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Paprika Pork Tenderloin with Roasted Potatoes and Dill Cream

Ingredients:
 1 pound small red potatoes haved or quartered if large.
 3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons Paprika
 1 teaspoon onion powder
3/4 teaspoon black pepper, divided
1 pound pork tenderloin, trimmed
3/4 cup sour cream
3 tablespoons fresh dill sprigs,  chopped, plus more for serving

 Preheat oven to 425°. Toss potatoes with 2 tablespoons oil and 1 teaspoon Salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
 Combine paprika, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper; season pork with spice mixture.
 Heat remaining 1 tablespoon oil in a large oven proof skillet over medium high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until thermometer inserted into thickest portion  of pork registers 145°, 12 to 15 minutes. Let it rest for five minutes before slicing.
 Stir together sour cream, dill, and remaining 1/4 teaspoon salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.

Slow Cooker Lasagna

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 (12 ounce) package lasagna noodles
• 12 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 16 ounces shredded mozzarella cheese

Directions

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover, and cook on LOW setting for 4 1/2 hours.

Bow Ties with Sausage, Tomatoes and Cream

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion

• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Pantry Honey-Mustard Chicken

I found this tasty recipe on the McConkie Menu. It looked easy and cheap, and yummy. People, its so good, we have had it several times since I found this on their site. I modified the recipe some, so that there would be more sauce to serve over rice.

2 cans Cream of chicken soup
2/3 Cup Mayonnaise
2 chicken breasts, trimmed, sliced into chunks, cooked in a small amount of oil.
3 Tbl Honey
2 Tbl Spicy Brown Mustard

After cooking the chicken, throw all other ingredients into the pan, heat to a simmer, and serve over rice.

Mozzarella Stuffed Meatballs Slow cooker

The I ran across this recipe on Facebook of all places. It came from a page called Tasty.

Directions:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 
1 pound ground beef
1 pound hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.  I layered the sauce as i went, so that the meat wouldn't stick together. I used 2 cans of 24oz. pasta sauce.

Cook on high for 3 to 3 1/2 hours.

Serve over cooked pasta. 

Cheesy Chicken Tortellini Soup

I adapted this recipe from one I found on the Craftaholics Anonymous site Cheesy Chicken Tortellini Soup Recipe . It looked so good and easy. I did make a few adaptations, but essentially its the same. My notes are in red.

Cheesey Chicken Tortellini Soup Recipe

2 – 12.5oz Canned Chicken, drained -  I used 2 freshly sliced and poached chicken breasts.

2 – 14.5oz Canned Chicken Broth

3 – 10.5oz Cans Cream of Chicken Soup

1 – 15 oz Canned Corn, drained 

1 – 14.5oz Green Beans, drained

1 – 15oz Canned Carrots, drained

Instead of canned veggies (Previous 3 ingredients), I used 3 bags of frozen mixed veggies (Ours were on sale, and I dislike the taste of canned green beans.

2 cups Water

1 Medium onion, diced - I used a whole onion, diced. Ben loves onion...

3 Tablespoons Garlic Powder

1 teaspoon Basil

½ teaspoon Oregano

½ cup shredded Parmesan cheese - I used 2/3 Cup, mostly by accident, but it was good.

30oz Frozen Cheese Tortellini

 DIRECTIONS

In a large pot, combine all ingredients except the Parmesan Cheese and Cheese Tortellinis. Bring to a boil over medium heat, stirring constantly. Simmer for 20 minutes and then add Parmesan Cheese and Cheese Tortellinis. Simmer for another 10 minutes. I like to serve with this soup with rolls or breadsticks.

Creamy White Turkey Chili

This is a recipe I've had for a few years now. I got it from a former roommate, Kris. Its so yummy and I give her total credit for this delicious Turkey Chili.

Ingredients
1 lb Ground Turkey
1 medium Onion
1 1/2 tsp Garlic Powder
3 cans Great Northern Beans - drained, rinsed
1 1/2 cups Chicken Broth
8 oz Green Chilies
1 tsp. Salt
1 Tbl Ground Cumin
1/2 tsp Pepper
1 cup Sour Cream
1 pint Heavy Whipping Cream
1 Block Cream Cheese
2 Cups Jack Cheese

Directions
Brown turkey, onion and garlic powder. Add cream cheese and heat until melted.
Transfer to crock pot. Add remaining ingredients.
Heat on high 3- 3 1/2 hours, Low 7 hrs.

Serve with crackers or fresh French Bread.

Black Bean Taco Soup

This is a recipe I stole from  www.sixsistersstuff.com. I ran across this site while looking for a good recipe for taco soup. It was super easy to make and Ben loved it! It will be made in this house multiple times this winter, I'm sure of it.

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Tater Tot Casserole

2/3 bag of Tots
1 can Cream of Mushroom Soup
1 can of Evaporated Milk
1 lb ground hamburger
1 whole chopped Yellow Onion
4 Tbl chopped Green Onion
Grated Cheese- to taste
Dash of Cayenne Pepper
1 can of corn- or equivalent in frozen corn

Brown ground beef with the yellow onion. Drain. Mix soup and milk with green onion. Place 1 layer of tots on bottom of 9x13 casserole dish. Pour corn over tots evenly. Pour 1/2 of soup mix over tots & corn. Layer grated cheese and the ground beef & onions. Pour remaining soup and cheese over the top. Sprinkle lightly with cayenne pepper.

Bake 350 degrees for 35-45 minutes.

Chicken Pillows

• 3 oz. Cream Cheese, softened
• 3 Tbl Butter (2 Tbl for mixture, 1 Tbl for top)
• 2 C. Chicken, cubed and cooked
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 2 Tbl Milk
• 1 Tbl Chopped Green Onion
• 1/2 of small can of Diced Green Chilies
• 1 small can of Sliced Mushrooms, drained
• 3/4 C. seasoned Bread Crumbs
• 8 oz can of Crescent rolls
• 1 can of Cream of Chicken soup

Blend Cream Cheese, and 2 Tbl of melted butter until smooth. Add next 6 ingredients and mix well. Separate crescent rolls. Divide meat mixture into roll, and then bring the tail of the roll up to cover the mixture. Brush with melted butter and roll in bread crumbs. Cook on ungreased baking sheet, 350 degrees for 20-25 minutes, or until golden brown.

Serve with mashed potatoes or rice. Use remaining mixture, and can of Cream of Chicken, mix together, heat and serve as a gravy for the mashed potatoes or rice.

Marinated Baked Pork Chops

I really love these Pork Chops. Ben liked that they were a little sweet without being to overly saucy. I doubled the recipe for the sauce, as I wanted to serve with potatoes as the gravy.

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
   
   
   
   

Onion Baked Chicken

 

Ingredients

• 10 chicken breast tenderloins or strips
• 1/4 cup margarine, melted
• pepper to taste, salt lightly
• 1 (1 ounce) envelope dry onion soup mix
• 3/4 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
3. Pour 3/4 of a cup of water into the bottom of the pan, helping the chicken stay moist.
4. At 30 minutes, turn the chicken and pepper the bottom of the chicken.
5. Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Pizza Rolls

Pizza Rolls

I found this recipe on Pinterest, but the original source is What About Pie?

This recipe is easy peasy, quick and breezy!

I modified it from the original recipe and now it's even easier!

Roll out some pillsbury crescent rolls, keeping the triangles together so that they form a rectangle. 

Lightly spread with olive oil.  (This time I didn't have any olive oil, so I used canola oil instead.)  

Cover with pepperoni. 

 Sprinkle on some mozzarella cheese. 

(The one of the far right was Jason's, hence, lots of cheese!)

 Add just a touch of Italian Seasoning.

 Roll them up.

Bake for 10-11 minutes at 375 degrees.

We were so hungry and they were so good....I forgot to take a picture of the finished product before we started eating.  But trust me, they're awesome! 

(Even my picky girls loved them!)

Ham & Cheese Crescent Rolls

Ham & Cheese Crescent Rolls

Source:  cooking4carnivores



Jason and I love these!  They're just so dang good.  And easy peesy, too!

Roll out some crescent rolls.  Keep two triangles together to make it a rectangle.  Sprinkle on some mozzarella cheese and lay out some sliced ham.

Roll them up and bake for 10 minutes at 375 degrees.

Enjoy!

Creamy Ranch Chicken

Source:  Jennifer Skinner

3 or 4 frozen chicken breasts

1 can cream of chicken soup

1 rectangular box cream cheese

1/3 to 1/2 a packet of powder ranch dip

Mix all together in the crock pot and cook on low for 6-7 hours or high for 4-5 hours.  When it's done, shred chicken and serve over rice.

Slow Cooker Barbecue Chicken

This is the easiest recipe ever!  And one of the most requested from my friends!  And one of my favorites!  Make it--you'll love it!

3 to 5 frozen chicken breasts

18 oz bottle of barbecue sauce (I always use Kraft Honey BBQ)

small can of sliced or chunk pineapple

Put chicken and barbecue sauce in crockpot. Cook on low for 6-7 hours or high for 4 or 5 hours.  When done, use forks to shred chicken.  Add pineapple and cook for about another 20 or 30 minutes.  Serve over rice. Enjoy!



Italian Chicken Quesadillas



I only have a few Pampered Chef products, but the ones I have, I love!  In this recipe, I like to the use the Deep Dish Baker and the Food Chopper. You can, of course, make this recipe without these particular products--it's just what I have. (By the way, my Mom sells Pampered Chef so if you need anything, just let her know!)

1 frozen chicken breast
dry Italian seasoning
shredded cheese - we like to combine cheddar and mozzarella, but you can use whatever you want
medium flour tortillas

Start by putting the frozen chicken breast in the deep dish baker. Shake italian seasoning on top, cover with lid. Microwave it for 6 or 7 minutes. When chicken is cooked, cube, then chop finely using the food chopper. Put your tortilla in a greased pan. I lightly grease with cooking spray and I like to use a frying pan on the stove at medium heat. Layer your choice of shredded cheeses and finely chopped chicken then top with second tortilla. When it's melted enough that you can turn it without the insides falling out, flip over to cook the other side. This only takes a few minutes.

Slice it up in wedges like a pizza and serve with your choice of dip. In my family we like to dip ours in sour cream.

Crock Pot -- Pot Roast

(this third picture doesn't do justice to how good this pot roast tasted)

Ingredients:

2 1/2 pound boneless chuck roast, cut into 2-inch cubes
1/2 c, plus 1/4 c. flour
1/4 c butter
1 medium onion, sliced
1 tsp salt
1/8 tsp pepper
1 clove garlic
1 pkg onion soup mix
3 cups water

Directions:

1. cut the chuck roast into cubes- I used my electric knife
2. coat beef cubes with 1/2 cup flour- I put the flour into a plastic bag- added the meat, shook it up to coat it
3. melt the butter in a fry pan on the stove then brown each side of each cube of meat (braise)
4. drain off excess fat
5. put the meat into the crock pot
6. add the onions and spices and onions soup mix
7. pour the water in
8. turn the crock pot on to high
9. cover and cook about 5 hours

To make gravy: dissolve remaining 1/4 c flour in a small amount of water ( use a bottle with a lid and put the flour and water in it, put on the lid and shake well)
Stir into the meat mixture, cook on high for an additional 30 minutes.