Looking for something spicy, filling and quick? This recipe takes about 15 minutes to prepare and anywhere form 3-8 hours to cook, depending on the temperature you set the slow cooker.
Jambalaya
1 lb. chicken breasts cut into 1 in. cubes - (I used a little more 2-3 breasts)
1 lb sausage sliced
1 can diced tomatoes with juice
1 large onion chopped
1 large green bell pepper chopped
1 cup chopped celery
1 cup chicken broth
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. cajun seasoning
1 tsp. cayenne pepper
1/2 tsp dried thyme
In the slow cooker mix all ingredients together. (Lots of chopping!) Cover and cook on high for 7-8 hrs. or low for 3-4 hrs.
I serve this over rice. It would also be good with rolls to help soak up the spice. The chicken turns out tender and the vegetables turn into a sort of a broth. The husband said "delicious!" Try it and let me know what you think!
Saturday, September 10, 2011
Friday, September 2, 2011
Hmmmm RIBS!!!
First of all, I grew up not really eating any red meat. We mainly ate chicken in my house. For a while there we were even vegetarian! So cooking meat is a new thing to me. It's something I don't do very often, but something I try to do sometimes to break up the monotony of "just chicken". My friend Jordan gave me this recipe. We tried it last night and I must say it was a big hit with the husband. All in all this recipe cost about $15 for us and we had leftovers. I'm sure it would feed a family of 4 and as an alternative for eating out - $4 a person is pretty good!
Ribs (Nice recipe title right?)
Get a rack of ribs from the grocery store. Buy a bottle of Liquid Smoke (on the barbecue isle.) Line a pan with foil, (or if you'd rather not line it with foil just cover it with foil at the end.) and preheat oven to 350. Put your ribs in the bottom of the pan, pour the Liquid Smoke over it (we used the whole bottle the first time, but you could just eyeball it. 1/2 a bottle should do it.) Put it in the oven, cover it, and bake for 3 hours. I fixed this with a steam fresh bag of garlic roasted potatoes and corn on the cob. Yum!
Ribs (Nice recipe title right?)
Get a rack of ribs from the grocery store. Buy a bottle of Liquid Smoke (on the barbecue isle.) Line a pan with foil, (or if you'd rather not line it with foil just cover it with foil at the end.) and preheat oven to 350. Put your ribs in the bottom of the pan, pour the Liquid Smoke over it (we used the whole bottle the first time, but you could just eyeball it. 1/2 a bottle should do it.) Put it in the oven, cover it, and bake for 3 hours. I fixed this with a steam fresh bag of garlic roasted potatoes and corn on the cob. Yum!
Thursday, September 1, 2011
Pepperoni Pasta
This is an easy 20 minute recipe I make often when we are on a time crunch or want something hot for lunch. It's simple, easy and has 6 ingredients. These are things you can always keep around the house too. My friend Leah gave me this recipe and Drew and I love it and make it a lot.
Pepperoni Pasta
1 box bowtie pasta
1/2 package of pepperoni (I use turkey pepperoni - it's less greasy and less calories. Tastes the same in this dish)
3 cloves garlic (whole)
1/4 of an onion, finely chopped
1 can petite diced tomatoes
1 1/2 cups heavy whipping cream
Cook and drain the pasta. While you are doing this saute the onion and pepperoni. (I usually slice the pepperoni in half or in fourths.) Add the garlic cloves at the end. Add the pasta, diced tomatoes and whipping cream to the pepperoni mixture and cook on low until thickened. (Make sure to remove the garlic cloves when its done!) Calories for this dish are 423 per cup. But for something quick to feed the kiddo's it's still not too bad! That's it folks! It makes great leftovers. Delicious!
Pepperoni Pasta
1 box bowtie pasta
1/2 package of pepperoni (I use turkey pepperoni - it's less greasy and less calories. Tastes the same in this dish)
3 cloves garlic (whole)
1/4 of an onion, finely chopped
1 can petite diced tomatoes
1 1/2 cups heavy whipping cream
Cook and drain the pasta. While you are doing this saute the onion and pepperoni. (I usually slice the pepperoni in half or in fourths.) Add the garlic cloves at the end. Add the pasta, diced tomatoes and whipping cream to the pepperoni mixture and cook on low until thickened. (Make sure to remove the garlic cloves when its done!) Calories for this dish are 423 per cup. But for something quick to feed the kiddo's it's still not too bad! That's it folks! It makes great leftovers. Delicious!
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