Friday, February 29, 2008
I hope everyone enjoyed reading "Kindred". It took me a chapter or so to get into it, but once I did I couldn't put it down, and I now remember why I loved it so much when I read it in high school! It was one of the few required readings that ever caught my attention.
I've found some websites with discussion questions relating to "Kindred" but I thought that for now we could each just talk about our thoughts and reactions to the book. Then, in a few days, I'll post a few of the discussion questions and we can go from there!
Thursday, February 28, 2008
Wednesday, February 27, 2008
You girls are just awesome when it comes to giving good advice, and I have another question to throw at you: Have any of you ever dealt with a stubborn case of eczema on your little one's skin? My boy has had it behind his knees for at least five months now. I've tried moisturizers like Aquaphor and Cetaphil, eczema-centered lotions like Aveeno for eczema and Gentle Natural's eczema cream, and even hydrocortisone cream. They all work for a day or two but then the eczema comes back even worse than before. Then I heard eczema can by caused by food allergies, namely milk products, so I tried to eliminate milk from his diet but to no avail. I've used all the suggestions my doctor can give me and none of those work, either. It's starting to get so bad that my boy often itches behind his legs and I can tell it's really bothering him. Have any of you struggled with this before? What did you do?
To go along with it, my baby also has really dry scalp. I've tried cradle cap shampoo but it hasn't taken care of the problem. It's not really cradle cap anyway, because it's not yellow or goopy, just flaky (I'm sure you're lovin' the mental images, by the way). Unless there's Head & Shoulders for babies, I'm at a loss. Any suggestions would be much appreciated!
Tuesday, February 26, 2008
Monday, February 25, 2008
Martha Stewart has a very basic set of instructions for making a quiet book here. Not a lot of detail, but there are a few pages of download-able pattern you can use.
This site has a tutorial on making a quiet book also. She doesn't show how to make each specific page, but gives general instructions on how to put it together. Photos included!
This quiet book is my favourite... its designed by an LDS mom, so all of the pages are church centered! She includes clipart for tracing, and very good instructions for designing each page and putting it all together.
There are also quiet books available for purchase at various internet stores. I found that most are around $30, which doesn't seem very expensive to me, considering that they are (for the most part!) hand made. Just google "quiet books" and many options will pop up. Here are links to a couple of sites that sell quiet books. I love browsing through the photos to get ideas for Cecelia's book.
Dry Creek Design Quiet Books
My Book of Mormon Quiet Book
theideadoor.com Quiet Book ideas 1
theideadoor.com Quiet Book ideas 2
Sunday, February 24, 2008
Saturday, February 23, 2008
Friday, February 22, 2008
3-4 chicken breasts
5 red potatoes cut into bite-sized chunks
1 bag frozen peas and carrots, thawed
1/2 sweet onion, diced
1 garlic clove, minced
2 cans Cream of Chicken soup
1. Boil the chicken.
2. Boil the potatoes just until tender.
3. Cook the bottom of the pie crust at 450 degrees for 9-10 minutes. After cooking, turn the oven down to 400 degrees to cook the pie.
4. Saute the onion and garlic in butter until onion is tender and a little golden.
5. When the chicken is done, cut into bite-sized chunks.
6. Combine the chicken, potatoes, peas and carrots, onionsand garlic, and the Cream of Chicken soup in a large bowl, then pour into the already cooked pie crust.
7. Add the top crust and trim to fit the pie plate.
8. Whisk the egg in a small bowl and baste over the top crust, make slits in the top of the pie with a knife.
9. Bake for 40 minutes, then let the pie cool for a few minutes. Enjoy!
1 box Stovetop stuffing
1 2/3 cups hot water
1/2 bag frozen green beans, thawed (or veggie of your choice)
1 can cream of chicken soup
1/3 cup sour cream
Add the water to the stuffing mix and stir just until moistened. Mix the soup and sour cream together, add the chicken and veggies and spread in the bottom of a 13 x 9 pan. Spread the stuffing on top of the chicken mixture. Bake at 400 degrees for about 30 minutes or until the chicken is cooked through.
I didn't know if I should wait until we have our February "discussion", but I want to give you enough time to get it from the library or neighbor or book store, so here's what I'd like to read for March. Life of Pi by Yann Martel. Please tell me if too many people have read it. My mother in law loaned it to me over a year ago and I tried once to start it and never finished the first chapter. I am determined to finish it and now that I've finished the first chapter, I'm already hooked! So, I hope you enjoy it too, because I can't wait to finish it now!
Wednesday, February 20, 2008
Tuesday, February 19, 2008
1 cup chicken broth
3/4 cup vinegar
7 T. ketchup
2 T. soy sauce
1 1/2 cup brown sugar
Cut chicken into bite size pieces. Dip them in whipped eggs (about 3) and then in a flour, salt, and pepper mixture. Stir-fry in EVOO until cooked through. Add chopped veggies of your choice (we always do broccoli, carrots, and onion). Stir-fry. Meanwhile boil sauce. Once it's bubbling, add to the chicken and veggies and stir. I usually let it sit on low or on no heat to let the sauce settle a bit. This amount of sauce can make a large dish: about 6 servings.
My mom introduced me to fragrant Jasmine rice. It is delicious with this recipe and smells so awesome. The brand I use is RICELAND: Jasmine Thai Fragrant rice. I've seen it in Chicago and Texas so I'm thinking it might be found in many areas.
Monday, February 18, 2008
18 corn tortillas
1 medium onion, chopped
1 small clove of garlic, chopped
2 cans cream of chicken soup
3 cups chicken broth
2 cups cooked chicken, shredded
1 4oz can diced green chillies
Saute onion and garlic in a small amount of butter or oil. Add soup, broth, chicken and green chillies, simmer for 10 minutes. Heat tortillas in hot oil, just to soften, drain on paper towel. Cover the bottom of the baking dish with sauce. Layer tortillas, sauce and cheese until all is used, ending with a layer of cheese. Bake at 350 degrees for 25 minutes.
Curry Chicken Salad
1 can chicken (2-3 chicken breasts boiled and shredded)
20 grapes, cut in half
1 stick of celery, chopped
2-3 green onions, finely chopped
3-4 Tbsp mayo
1 tsp lemon juice
1 Tbsp curry powder
Mix lemon juice and curry powder until curry powder dissolves. Mix into mayo. Add chicken, grapes, celery, and onion. If salad is too dry, add additional mayo.
Serve with yummy bread, croissants, or eat plain!
** We don't eat mayo at our house as neither of us like it! So whenever a recipe calls for mayo, I use plain yogurt. Mayo lovers can't even tell the difference! I usually add more yogurt than the recipe calls for, otherwise its more dry than I like. This is the recipe my friend made for my Michigan bridal shower, oh so long ago. (That's not important... just a random fact!)
Southern Fried Chicken
Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika
Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.
Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.
For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.
Delicious served with corn on the cob and biscuits.
** Just as a side note- I tend to change recipes to suit my needs... in this case, the original recipe called for using a whole chicken cut into pieces. I have a hard time with meat anyway- for the most part if I deal with it raw, I have a hard time eating it, so the thought up cutting up a whole chicken was too much for me! Instead I use chicken breasts and because I really like the breading, I cut them into small pieces so the "chicken to breading ratio" is higher! Also, I am not a fried chicken fan but my husband could and would live on KFC if allowed! I found this recipe in my Williams Sonoma catalog and decided to try it, and I absolutely love it! We've finally found fried chicken that we can both enjoy!
1 4lb chicken, cut into 8 pieces (I used chicken breasts from Costoc and cut them into 8 pieces)
3 T whole grain mustard (I used dijon)
2 T soy sauce
4 small carrots, cut in half, crosswise (I used a whole bag)
1 medium fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 T olive oil
Heat oven to 400
Combine mustard, soy sauce, and some pepper in a bowl.
In another bowl, combine the veggies and thyme with olive oil and salt and pepper. Stir to coat.
Place the veggies in the bottom of a roasting pan. Drag the chicken through the mustard and soysauce mixture to coat, and nestle it amongst the veggies.
Roast until chicken is cooked and veggies are tender about 45 to 50 minutes.
6-8 oz cream cheese
4T butter (soften this and the cheese in microwave)
1/8 tsp pepper
1-2 T minced onions
2 C cooked chicken
2 cans of 8 crescent rolls (16 total)
1 can mushrooms (optional)
Mix cheese, butter, seasonings, mushrooms and chicken together. Lay down a crescent roll and flatten a little more with your fingers. Place rounded tablespoon potions of mixture in fat part of dough and roll up and seal edges. Place on cookie sheet and bake.
Temp- 375 degrees
Bake Time- 10-13 min
The Pioneer Woman Cooks!
Check it out if you have some time on your hands.
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese
Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.
When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.
Serve over hot, drained orzo pasta.
** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store.
**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.
Saturday, February 16, 2008
* If you are making an actual meal with the intentions of freezing it for later use (ie- a casserole or lasagna) skip the seasonings... add the pepper, onion or garlic when you warm the meal up, because these seasonings get stronger as they sit in the freezer. There are other seasonings that weaken when freezed, so don't risk it! Just season when you reheat.
* Don't overcook food that you intend to freeze. It is better that it is undercooked a little and takes a little bit longer to reheat, than to overcook it and lose some of the quality of the food.
* Keep your freezer at as close to 0 degrees as possible. Much higher or lower temperatures will increase the rate at which food quality decreases.
* The way you package food to put in the freezer will make or break how yummy it tastes later. Appropriate packaging materials are: heavy-duty aluminum foil, polyethylene bags, freezer film wraps, glass, plastic and metal containers. Inappropriate packaging materials: the shrink wrap that a lot of meat already comes in!! If you buy meat from the grocery store, it is best to overwrap it with an appropriate packaging material, otherwise, it only takes about 2 weeks for the shrink wrap to breakdown to the point that freezer burn can get to the meat. I just purchased a large roll of freezer paper for under $6. Its 150 feet of paper, and it is plastic coated. There are also many inexpensive containers that can be purchased with the specific purpose of freezing food.
* Keep your freezer full! This helps maintain a good temperature and keep all the food from going bad.
Hopefully you girls will find some of these tips as helpful as I did. By freezing foods, some of your family's favourite meals can now be counted as food storage! There are a few foods that don't freeze well. A partial list can be found here. Happy cooking! (and freezing!)
Friday, February 15, 2008
Sweet and Sour Meatballs (SO GOOD)
1 1/2-1lb bag of meatballs (not Itallian style)
14 oz Ketchup
6 oz Canada dry gingerale
1 tbsp lemon juice
1lb brown sugar
Mix meatballs and ingredients in crock pot. FOr frozen meatballs cook on high for 3-5 hours. Done when warmed all the way through.
I love cooking my chicken in the crock pot and then shredding it and using it for millions of dishes. I just put it in frozen and cook on low for about 8 hours. Then I use my hand mixer to shred it. I freeze it in little bags for different meals so its all cooked and ready. It works great!
Ham in the crock pot is so good. My sister cooks her all night and day but you can cook it all day on low and it just falls to pieces. It is so yummy you have to try it if you like ham and you'll never go back to oven cooking it.
Ok this week is food storage and I am not a food storage person but we had a provident living night in one of my old wards and one lady made these peanutbutter balls that were good so here is the recipe.
1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
Mix all together in a bowl shape into balls. Then you can roll it in sunflower seeds, rice krispies, nuts, and chocolate chips. They were really good when she made them!
I hope you all enjoy the recipes!
Sorry, these aren't meal recipes...
Ways to use powdered milk:
-Many bread recipes call for it. Experiment around with adding it to rolls, breads, etc.
- Add it to meatloaf 1/4 C to 1 lbs of meat. It adds extra nutrients.
-Add to mashed potatoes. Make sure to use some water to give it the right consistency.
-Mix up a quart or two and add it to regular milk. We were able to cut some costs by only buying a half gallon of 2% milk and then using both store milk and powdered milk at the same time. I didn't mix them together in the fridge, but if I wanted a bowl of cereal, I'd first pour some store milk on it, then pour some food storage milk on it. By mixing them, it's a lot harder to detect that one is from powder. I don't know if that makes sense or not...
-It is important to mix well!! And chill (especially if you are going to drink it)
-There are two types of powdered milk: Instant, and non-instant. Non-instant lasts longer, but they are basically interchangeable. However, because of different consistencies, the end product may vary when using other than what is called for in the recipe.
-Here are some measurements (I keep trying to fix the chart so the measurements aren't squeezed together, but everytime I publish the post, blogger pushes them back together. Hopefully you can just figure it out):
Milk desired & amount of water to use; Instant dry milk; non-instant dry milk
¼ cup 1 T. ¾ T.
1/3 cup 1 ½ T. 1 ¼ T.
½ cup 2 T. 1 ½ T.
2/3 cup 3 T. 2 ½ T.
1 cup ¼ cup 3 T.
1 pint ½ cup 1/3 cup
1 quart 1 cup ¾ cup
½ gal. 2 cups 1 ½ cups
1 gal. 4 cups 3 cups
1 C water
1/3 C P. milk
1 C water
2/3 C p. milk
This can replace evaporated milk in any recipe.
Evaporated milk (either above recipe OR canned from a store)
1/2 tsp lemon juice
Sugar to taste
Chill evaporated milk. Add lemon juice. Whip with beaters then fold in sugar.
1 C cold water
1C p. milk
1 C powder sugar
whip together and chill.
1 C Honey
1/2 C cocoa
1 tsp vanilla
1 C p. milk
Cook honey to 255 degrees (hard ball). Remove from heat. Add vanilla. Mix milk and cocoa together. Add to honey. Pull like taffy until glass is gone and rolls into rolls.
1/2 C hot water
1 C p. milk
1 C sugar
Blend thoroughly in a blender. Refrigerate or freeze.
Buttermilk or Sour milk
1 C water
1/3 C powdered milk
1 T vinegar or lemon juice
1 1/2 C boiling water
1 1/2 C p. milk
4 1/2 T lemon juice
Blend together. Cook over low heat until milk boils. The curds will be small. Pour through cheese cloth strainer. Rinse and pour out excess water. Put curds in a bowl and stir to break up. Spread on cookie sheet and dry for 2 hours in a 150 degree oven. Salt and blend in blender to make powder. Put in a shaker.
Thursday, February 14, 2008
How to use wheat... other than in bread:
- Use whole wheat flour instead of white/all-purpose flour in baking. If you start small, like 1/4 C wheat flour in a batch of cookies, your family will never know. Wheat flour can be substituted for white flour on a 1:1 ratio.
- Soak wheat berries over night and then cook on the stove for about 20 min for a hearty hot breakfast cereal. Or, instead of soaking, throw the wheat (1 C wheat to 2 C water) in a crock pot and let it cook over night on low, and you'll have breakfast waiting for you.
-Add wheat berries to soup... our favorite is Chili.
If you don't have a grinder, put the wheat in a blender. It won't be flour consistency, but it does a pretty good job.
Blender Wheat Pancakes (Lowe family favorite)
1 Cup Milk (1/3 C dry milk + 1 Cup water)
1 Cup uncooked wheat berries
2 T oil
2 T honey
2 tsp baking powder
1/2 tsp salt
Vanilla and cinnamon to taste (optional)
Put milk and wheat in a blender. Blend on highest setting for about 5 minutes. Add the remaining ingredients and blend on low. Bake on hot griddle. Makes 6-9 pancakes.
1 3/4 C whole wheat flour
1 1/2 C white flour
1/3 cup oil, emulsified in a blender with 3/4 teaspoon salt and 1 C water
Mix dry ingredients. Ad oil-salt-water mixture. Knead as little as possible. Makes a smooth dough. Roll dough as thin as possible on ungreased cookie sheet (not more than 1/8 inch thick).
Mark with knife to size of creakers desired, but do not cut through. Prick each creaker a few times with a fork or toothpick. Sprinkle dough lightly with salt or other spices as desired. Bake at 350 until crisp and light brown (30-35 minutes).
Honey Whole Wheat Bread (the breadmaker way!!)
1 1/8 C water
3 C whole wheat flour
1 1/2 tsp salt
1/3 C honey
1 T powdered milk
1 1/2 T shortening
1 1/2 tsp active dry yeast
Place ingredients in bread machine in order suggested by manufacturer. Select whole wheat setting and press start. *note* after experiementing with this recipe a bit, it works best for our bread machine to put it on the regular "white" setting with a light crust. The whole wheat setting made the bread too brown.
Wednesday, February 13, 2008
1 T olive oil
1 C chopped canned tomatoes
1 1/2 C frozen corn or 1 can drained corn
1 can black beans (or 2 cups cooked black beans if you are using dried beans)
2 Tbsp lime juice
1 Tbsp chili powder
1 tsp dried oregano
8 ounces shredded cheese
1 pkg frozen spinach (if desired), thawed and patted dry
2 C salsa
If using a fresh onion, chop it and saute it with 1 Tbsp of oil.
If using onion flakes, this step can be skipped and you can leave out the oil.
Combine the onion, tomatoes (undrained), corn (drained), black beans, lime juice, chili powder, and oregano. Spread on the bottom of a pan. Spread the spinach over the black bean mixture (you can leave out the spinach if you think it tastes gross .) Spread the salsa over the top. Sprinkle the cheese on top of the salsa. Bake at 350 for 30 minutes or microwave until heated through. Serve with tortilla chips. The important part of this recipe is the lime juice, chili powder and oregano. All the other ingredients can be increased or decreased to suite your taste.
1 large can or 2 small cans peaches
1 bag frozen mixed fruit
other fruit as desired
flavoring if desired (such as pina colada)
Drain the peaches and blend until smooth. Add the frozen fruit about 1/3 a bag at a time. Blend. If it is too think add some water, 1/2 cup at a time. If it is too thin add a banana or more frozen fruit. Pour into your best glass and serve with a straw. If the straw has a little umbrella it will taste even better. Ignore any distractions as you blissfully sip your smoothie and dream about being on the beach.
Tuesday, February 12, 2008
Myth #1- Food storage is just a bunch of beans and wheat.
Reality: Chances of us ever having to live on food storage alone for 6 months is very rare. So the chances of you having to use your food storage WITHOUT access to cheese, eggs, etc. is also pretty rare. What we always hear is true... store what you eat, and eat what you store. So if that's Mac and Cheese, jars of salsa, frozen veggies, peanut butter, canned applesauce, or cheese that you keep in the freezer, than that can all be food storage. It doesn't have to last 30 years in your closet for it to be considered food storage. Plus, wheat isn't the only grain out there. Experiment a little to find a grain you do like. Also consider keeping some chocolate in your food storage (or other yummy candy). If there is an emergency, it'd be nice to have some candy around for the kids (and you)!
Myth #2- I don't need food storage
Reality- Firstly, it's prophetic counsel. Secondly, let me share a personal experience. My husband and I had acquired 9 months food storage for 2 1/2 people before moving from MI in May. Now... it's almost gone. Our "disaster" was grad school. We ended up in a high cost apartment and the amount Cornell gives us to live on is really only enough for a single student... not a family. So we HAD to rely on our food storage. Food storage is not just for times of war, unemployment or natural disaster. But for times when resources are drained (costly medical emergency) or limited (college), ice storms, sickenss, power outages, the list goes on.
Myth #3- I don't have a place to store my food.
Reality- space may be limited in an apartment, but with a little creative thinking, food can be packed anywhere. Just think of the movie, "R.M"... under beds, in closests, make a couch with wheat buckets as a support (j/k). It becomes a fun adventure trying to squeeze it in.
Myth #4- Food storage is too expensive
Reality- It is if you try to buy one year supply all at once. We started a $5 a week plan... we spend only $5 a week on food storage (either by actually spending it, or throwing it into a saving's account for something pricier... like wheat or a wheat grinder). By buying a few extra things when they are on sale and slowly adding to your supply, you won't feel the effects of the added cost.
Anyways, I hope this helps a little and sort of makes food storage look a little less daunting.
Recipes to follow.
Monday, February 11, 2008
Sunday, February 10, 2008
My favourite thing to make in the crock pot is Roast Beef. So simple, and pretty much fool-proof. Plus, its a great fake-out meal, because it seems pretty fancy when you serve it up, but its so easy. So, here are my two favourite ways to make roast beef...
Saturday, February 9, 2008
Friday, February 8, 2008
Liz&Meg's Chocolate Caramel Surprise Cookies and Pasta al Forno
Linz's Beef Stew
tagteam03's Tortilla Pinwheels
What recipes have you tried and liked?
1 c. ketchup
1/2 c. barbecue sauce
1/4 c. brown sugar
1/4 c. red wine vinegar
2 T hot mustard
2 T Worcestershire sauce
1 t. liquid smoke
1/4 t. pepper
1/2 t. salt
1/4 t. garlic powder
Combine all ingredients and mix together. Cut up one rack of pork baby back ribs (I usually get 4 pieces per rack of ribs-3 or 4 ribs in each piece). Place in crock pot and pour sauce over. Cook on low ~8 hours. After 8 hours, remove ribs from crock pot and place on grill. Slather with more bbq sauce and grill on each side for a few minutes. Be careful when you handle them after you remove them from the crockpot as the meat should be falling off the bones. You can either reserve a little of the homemade bbq sauce to slather on the ribs while grilling or I always just use my favorite store bought kind - KC Masterpiece Hickory Brown Sugar. You can easily double or triple the recipe depending on how many racks of ribs you're making. Enjoy!
1 pork loin
1 can "Chipotle Peppers in Adobo Sauce"
1 can pineapple chunks1 liter Coke (don't use Diet Coke)
1 1/2 C sugar
1 tsp crushed garlic
1 tsp ground mustard
1/2 tsp ground cumin
1. Strain the peppers over your crock pot by pouring the Coke over the peppers while they're in a strainer. (You only want the sauce the peppers have been canned with) Trust me, you don't want to just dump the entire can of chipolte peppers into the crock pot. The heat will kill you. But, if you're very brave, leave one of the pepper in the pot. But only if you're very brave and have a tongue of steel.
2. Now add the sugar, garlic, mustard, cumin, pineapple
3. Add the pork loin
4. Let it cook on high for about 6 hours. (or low for 8-10)
5. Pull the loin apart with forks (you might have to remove it from the pot to do so) and then let it simmer a bit longer in the crock pot to soak up the juices.6. You'll want to strain him before serving..
Goes great with:
Roasted Red Pepper
Peach Mango Salsa (THE BEST!!)
Shredded Colby Jack Cheese
Thursday, February 7, 2008
Wednesday, February 6, 2008
1 lb. hamburger
1 chopped onion
1 chopped green pepper
2 pkgs. taco seasoning
1 can kidney beans
1 can pinto beans (I use whatever beans I have so it's often pinto and black)
1 can corn
1 can chopped tomatoes
1 can tomato sauce
Brown hamburger with onion. Season with s&p. Do not drain beans or corn or tomatoes. Combine all ingredients in a crock pot and heat through. Serve with sour cream, cheese and fritos!
Chili Burros (I may have shared this last time but it's good!)
3 lbs. beef roast
1/2 lb. tomatoes (about a can)
1 can green chilis, diced
1 tsp. garlic powder
1 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. oregano
1 tsp. salt or to taste
2 Tbsp. flour
Cook beef roast, tomatoes and green chilis in a crock pot and then shred beef. Add spices and flour to thicken. Serve in tortillas with fresh tomatoes, sour cream and cheese!
Tuesday, February 5, 2008
6 cups chicken stock
1 lb great northern beans soaked overnight (I use canned instead)
2 medium onions chopped
6 cups chicken cooked and diced or shredded
2 jalapeno peppers seeded and diced (I leave a few seeds in for flavor)
2 diced chili peppers
1 1/2 teaspoons oregano (I use Mexican Oregano)
2 teaspoons cumin
1 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1. Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.
2. Add chicken and salsa.
3. Saute pepper, spices, and the remaining onions and garlic in the oil and add to chili.
4. Simmer for another hour.
5. Garnish with sour cream, monterey jack cheese, and tortilla chips.
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 3 to 4 hours, or until chicken is cooked through. Remove from heat and stir in sour cream. Serve with rice. Makes about 6 servings.
Black Bean Chicken
2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
Place frozen chicken breasts in slow cooker. Pour beans, rice and salsa over chicken. Cook low 8-10 hours and serve. Makes about 6 servings.
1 medium onion, diced
2 cups chopped celery
2 cups chopped carrots (into discs)
2 cups cubed potatoes
1 can tomato soup
1 can cream of mushroom soup
1 pound stew beef
1 cube beef boulion
1 cup water
salt and pepper to taste
Prepare vegetables according to recipe. Place all ingredients in a crock pot and cook for 6-8 hours. Makes 8-10 servings.
Monday, February 4, 2008
SLOW COOKER RECIPES
Please share your slow cooker recipes throughout this week!
Here is the full schedule:
Week 1: Slow Cooker recipes
Week 2: Food Storage recipes
Week 3: Entrees with chicken or turkey
Week 4: Entrees with beef or pork
Week 5: Entrees with fish
Week 6: Vegetarian Entrees/Side Dishes
Week 7: Grab bag (your FAVE desserts, breads, appetizers, breakfast recipes, etc.)
Please feel free to include your soup and salad recipes throughout the categories.
Thanks in advance for sharing!
Sunday, February 3, 2008
Saturday, February 2, 2008
For those that order the freebie, after she sends out your product, Kim will be sending you a short follow up email with a few questions. It will be the only email you receive from Urban Lettering unless you sign up to be on their mailing list. You will not automatically be signed up. The follow up email will be to check that the product arrived to you in good condition, make sure that the application directions were clear and easy to follow, and see how happy you are with the vinyl product.
Please, please, please hurry and place your orders. Only a few days remain!! And thanks again to Kim for her generosity!