Dinner Tonight

Tonight we are having fish. Tilapia to be exact. I have never made fish before. We just happened to see them at the grocery store and decided to pick some up. I am very excited about it! I suppose I will make it with rice and broccoli on the side. It sounds so yummy!

I might even make some dessert too! :)

Dinner Tonight

Vegetable and Barely Bean Soup

3 cups water
1 cup broth
1 small can tomato paste
seasonings (including garlic, red pepper, chipotle seasoning)
1 cup barley
1 can pinto and great northern beans
1 can lima beans
1 small can sweet corn
2-3 celery sticks- chopped
1/2 green pepper- chopped
some mixed veggies
small handful spinach leaves- chopped/ ripped

I made up this recipe by throwing all ingredients into crock-pot and cooking on low all day (or until DH gets home from work.) It fits into the whole 'healthy eating' thing that I am trying to do.

Dinner Tonight

Ground Beef and Potato Meal Recipe

cdkitchen.com

Ingredients:
1 1/2 pound ground beef
1 clove garlic
1/4 teaspoon pepper
1/2 teaspoon thyme
6 medium potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.)
1/2 cup water.

Directions:
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Dinner Tonight

Chicken and Ramen Noodles

recipegoldmine.com

4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup
1 package roasted chicken or vegetable flavored Ramen noodles with seasoning packet
4 ounces sour cream

Place chicken in crock pot.Mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW for 5 or 6 hours, or on HIGH for 3 to 4 hours.

During the last 15 minutes of cooking time, stir in the sour cream.

Serve while hot.

Dinner Tonight

Spaghetti.
With a very simple crock-pot sauce. A can of chunky garden spaghetti sauce with green bell pepper, seasonings, and cheese.
and garlic bread made from hotdog buns.

Dinner Tonight

Chicken Cordon Bleu

recipegoldmine.com

3 boneless chicken breasts, boned
3 Swiss cheese slices, halved
3 ham slices, halved
2 tablespoons butter
1 can cream of mushroom soup
3 tablespoons milk
1 tablespoon sherry (optional)
1/4 teaspoon seasoned pepper

Flatten chicken breasts with wooden mallet. Cover each half breast with a slice of cheese and ham (thinly sliced ham). Secure with toothpicks.

In skillet, brown chicken in hot margarine. Arrange in crock pot. Combine soup and remaining ingredients and pour over chicken. Cover crock pot and cook on LOW for 4 to 5 hours.

Dinner Tonight

Garden rotini with mixed veggies and fat-free italian dressing. (Trying to be healthy.)

We may or may not have this tonight. We will be gone this afternoon, and I am not sure when we will be home. So... whatever happens, happens. :)

HAPPY MEMORIAL DAY!!!

Dinner

Last night...

Creamy Chicken and Noodles

(BHG New Cookbook 12th Edition)
bhg.com

Prep: 25 minutes Cook: 8 to 9 hours Makes: 6 servings

2 cups sliced carrots (4 medium)
11/2 cups chopped onion (3 medium)
1 cup sliced celery (2 stalks)
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion) (about 2 pounds), skinned
2 10 3/4-ounce cans reduced-fat and reduced- sodium condensed cream of chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas
Salt (optional)
Black pepper (optional)

1. In a 3 1/2- or 4-quart crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and the 1/4 teaspoon pepper. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
3. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Nutrition Facts per serving: 396 cal., 7 g total fat (1 g sat. fat), 114 mg chol., 554 mg sodium, 56 g carbo., 5 g fiber, 26 g pro.
Daily Values: 213% vit. A, 21 % vit. C, 6% calcium, 20% iron
Exchanges: 1 Vegetable, 31/2 Starch, 2 Very Lean Meat

Dinner Tonight

Chicken Stuffing Casserole

recipegoldmine.com

Chicken Stuffing Casserole

4 to 6 boneless skinless chicken breasts
1 small box Stove Top Stuffing for chicken
1 (10 ounce) package frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom.

Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours.

Dinner Tonight

Shell Casserole. Minus the red wine, replaced with broth. Also, minus the mushrooms (DH doesn't care for them).

Shell Casserole

http://www.recipegoldmine.com/crockpotcass/shell-casserole.html

1 pound lean ground beef
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/4 cups hot water
2 teaspoons beef bouillon
2 tablespoons red wine
6 ounces large shell pasta
1 (4 ounce) can sliced mushrooms, drained
1 cup sour cream

In skillet, cook ground beef and onion until meat is brown and onion is tender; drain. Place in crock pot. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon and wine; mix well. Cover and cook on LOW for 2 to 3 hours.

Meanwhile, cook macaroni according to package directions. Add cooked macaroni, mushrooms and sour cream to crock pot; stir to mix ingredients. Cover and cook on HIGH for 10 to 15 minutes.

Dinner

Last night...

Filet Mignon! My DH is a master with the George Foreman. The best steak ever; worth every penny. :)

Dinner Tonight

Rootbeer BBQ beef sandwiches. Since I am only making for 2 people, I will have to adjust the recipe accordingly. With a side of left-over potato salad. :)

Root Beer Barbecue Beef Sandwiches

http://www.massrecipes.com/recipes/03/01/rootbeerbarbecuebeefsandw345285.html

1 4-pound boneless beef rump roast

2 cups barbecue sauce

1 cup root beer

1 dash salt and pepper -- if desired

16 sandwich buns -- split

In 31/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 11/2 cups of the barbecue sauce and the root beer; pour over beef. Cover; cook on Low heat setting 10 to 12 hours.

About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

Yield: "16 sandwiches"

Per Serving (excluding unknown items): 476 Calories; 9g Fat (17.0% calories from fat); 9g Protein; 90g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 4285mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates.

Dinner Tonight

Vegetable soup with dumplings. Made in the crockpot. :)

Dinner Tonight

Beef and Brats. Minus the bratwurst and add kielbasa. (I dont do spicy). Made in the crockpot.
It says to serve with noodles or rice . I might try spaghetti broken into small pieces. Idk. This is my first time making it.