Crock Pot Beef Stew

2 (1 oz) packages dry onion soup mix
1/2 teaspoon paprika
2 pounds lean beef stew meat (cut up into bite sized pieces)
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small Onion, chopped
2 (10 oz.) cans cream of celery soup
1 cup ketchup

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit)

Once meat is coated, spread out evenly into a greased 7 quart crock pot. Top meat evenly with diced potatoes, carrots and onion.  Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then serve.

Homemade Spaghetti

5 pounds Ground Beef (I Used Ground Round)

3 Tablespoons Olive Oil

2 whole Large Yellow Onions, Diced

2 whole Green Bell Pepper, Seeded And Diced

6 cloves Garlic, Minced

1 cup White Wine (or Low Sodium Beef Broth If You Prefer)

2 cans 28 Ounce Crushed Tomatoes

1 can (14 Oz. Size) Crushed Tomatoes

1 can (small, 4-ounce) Tomato Paste

1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)

1 teaspoon Ground Oregano

1 teaspoon Ground Thyme

4 whole Bay Leaves

2 Tablespoons Sugar

2 teaspoons Kosher Salt

1/2 teaspoon Crushed Red Pepper 

1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste

1/2 cup Grated Parmesan Cheese 

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside. 

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. 

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the grated Parmesan. Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

***FYI- I usually freeze the sauce in several containers for future meals.  Saves a TON of time!!***

Bourbon Pecan Salmon

I make this at least once a week at my house.  My kids devour it and it is one of my most requested recipes.  It is super easy and quick!

Ingredients

1/2 c. Brown Sugar - firmly packed

1 c. Soy Sauce

2 t. Worcestershire Sauce

1 t. Garlic - minced

1/2 t. Black Pepper

2 T. Bourbon (opt.)

1/2 c. Chopped Pecans - toasted

Salmon filets

For the marinade...

Combine all ingredients except the Pecans and Salmon in a bowl.

Place Half the marinade and the Salmon in a Ziploc bag - squeeze out the air and zip the bag tightly.

Set aside the other half of the marinade to use as a glaze.

Marinate the Salmon for 1-3 hours. Flip the bag every 1/2 hour or so to marinate evenly.

For the Glaze...

Place the remaining half of the marinade in a small saucepan on the stove.

Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.

While the glaze is simmering, preheat the oven to 400 degrees.

For the Pecan Topping...

Place the chopped pecans on a flat baking pan which has been covered with aluminum foil or parchment paper.

Toast the pecan for 3-5 minutes until they darken a little and they start to smell sooo good.

Watch closely - the nuts can burn quickly!

For the Salmon...

Cover a baking dish or pan with aluminum foil.

Spray the foil-covered pan with cooking spray.

Take the Salmon out of the marinade and discard the marinade.

Place the Salmon (skin-side down) on the prepared pan.

Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.

Brush or spoon 1/3 of the glaze onto the salmon.

Place the salmon in the oven.

Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).

Bake at 400 degrees for a total of 20-25 minutes until the salmon flakes easily.

ENJOY!!

Chicken Lasagna

White Chicken Lasagna

3 cups cooked and shredded chicken (I used rotisserie chicken)

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) shredded mozzarella cheese

½ cup grated Parmesan Cheese

½ cup sun-dried tomatoes, chopped and drained

1-1/2 pkg. low fat cream cheese

1 cup ½ and ½

1 tsp. minced garlic

¼ cup fresh basil, chopped

12 lasagna noodles, cooked

12 slices whole milk mozzarella

INSTRUCTIONS

Preheat oven to 350F

In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated Parmesan, ½ the basil and tomatoes. Set aside.

In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.

Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.

Top with the last half of the cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three, like shown.

Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.

Bake 25 min. or until heated through.

Slice and serve! Enjoy!

Crockpot Brown Sugar Balsamic Glazed Pork Loin

Pork Loin (I used a 5lb one I got on sale at Kroger)

1 teaspoon ground sage

½ teaspoon salt

¼ teaspoon pepper

1 clove garlic, crushed

Mix seasonings together and rub all over pork loin. 

Put ½ cup water in bottom of crock pot and place the loin in. Cook on low for 8-10 hours.

Glaze:

½ cup brown sugar

1 tablespoon cornstarch

¼ cup balsamic vinegar

½ cup water

2 tablespoons soy sauce

 An hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved (I did not do this step because it was already exactly like I wanted it) Serve with remaining glaze on the side.

One Pot Chicken Lo Mein

I made this the other night.  It was so simple, easy and delicious!!  My kids lapped it up!!  Enjoy!

Ingredients

• ½ lb. boneless skinless chicken breast, cut into small chunks
• 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half 
• 4 medium carrots, peeled and cut in thin 3 inch long strips
• 1 medium red bell pepper, cut in thin 3 inch long strips
• 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
• 4 cloves garlic, minced
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• ½ teaspoon red pepper flakes
• 4 cups chicken or vegetable broth
• 2 teaspoons extra virgin olive oil

Instructions

1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
3. Remove the lid and let the dish rest for 5 minutes before serving.

Paula Deen's Chicken Noodle Casserole

This is a really easy weeknight dish.  It is a comfort food dish and my kids gobbled it up.  I mean what's not to like about chicken, noodles and cheese??  It is basically a take on macaroni and cheese but with chicken thrown in the mix.  It is a great dish for those picky eaters!!!!

Ingredients:

2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat.  Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish.  Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.