Super easy and yummy! It's one of my new favorite crockpot recipes. I went back for a second helping and leftovers warmed up nicely the next day.
-2 cans black beans, drained and rinsed
-2 cans tomatoes diced tomatoes
-2 cans cream of mushroom soup, undiluted
-2 pounds smoked turkey sausage cut into 1/2 inch slices
-4 cups diced potato (I use about 4 small/medium potatoes...I leave the skins on)
-1 1/2 cups chopped onion
-2 cup chopped red bell pepper (or green, or yellow, or orange...whatever you have)
-1 cup water
-4 teaspoons extra-hot prepared horseradish (don't worry, this didn't make it spicy but added AMAZING flavor)
-4 teaspoons honey
-2 teaspoon dried basil (or mixed Italian herbs)
Combine all ingredients (except sausage) in your slow cooker and mix gently until combined. Cover and cook on LOW for 7-8 hours or until potatoes are tender. Just before you will serve the stew, place sliced sausage into a non-stick skillet and cook until browned, about 10-15 minutes. Stir sausage into stew and serve. Serve with buttered bread for dipping.
This recipe is enough for two dinners. I always make one for dinner that night and freeze the other half for another meal later in the month.
From the kitchen of Jaime Crosby.
Monday, February 28, 2011
Tuesday, February 15, 2011
Tortilla Pizza
When Scott is working nights and I'm looking for something decently healthy to make for dinner without really cooking, this is one of my go to meals. It's so much healthier than throwing together mac and cheese or fish sticks and the boys love making their own personal pizza. Serve with some crunchy veggies on the side and your meal is complete.
-A few whole wheat tortillas (I use the fajita size)
-Pizza sauce
-Shredded mozzarella cheese or Italian cheese blend
-Turkey pepperoni
Lay a piece of foil on a baking sheet and spray with Pam. Lay a few tortillas out on the foil and let your kids spread on a tablespoon or two of pizza sauce on each one. Next, let the kiddos sprinkle on their cheese and pepperoni (I always pour a little cheese and pepperoni in a bowl to make it easier for them). Don't let them layer on too much cheese...the tortillas will get too soggy with too many toppings. Bake at 425 degrees for 8-10 minutes. You want to make sure the cheese is melted and that the tortillas are crisping up, but not burning. I let the personal pizzas cool for a few minutes on a cutting board before slicing them in 4's and serving them up. Hope your kids enjoy this cooking project as much as mine do. Mine always clean their plates if they've had help preparing the meal (even when it's not pizza!).
-A few whole wheat tortillas (I use the fajita size)
-Pizza sauce
-Shredded mozzarella cheese or Italian cheese blend
-Turkey pepperoni
Lay a piece of foil on a baking sheet and spray with Pam. Lay a few tortillas out on the foil and let your kids spread on a tablespoon or two of pizza sauce on each one. Next, let the kiddos sprinkle on their cheese and pepperoni (I always pour a little cheese and pepperoni in a bowl to make it easier for them). Don't let them layer on too much cheese...the tortillas will get too soggy with too many toppings. Bake at 425 degrees for 8-10 minutes. You want to make sure the cheese is melted and that the tortillas are crisping up, but not burning. I let the personal pizzas cool for a few minutes on a cutting board before slicing them in 4's and serving them up. Hope your kids enjoy this cooking project as much as mine do. Mine always clean their plates if they've had help preparing the meal (even when it's not pizza!).
Monday, February 14, 2011
Fire-Roasted Salsa
My friend, Libby, brought her amazing homemade salsa over for our Super Bowl party and I finally snagged her recipe. I love this stuff!
-1 can fire-roasted tomato
-3-4 cloves garlic
-1-2 jalapenos
-small hunk of onion
-small handful cilantro
-salt
Blend in food processor and enjoy!
From the kitchen of Libby Chapman.
-1 can fire-roasted tomato
-3-4 cloves garlic
-1-2 jalapenos
-small hunk of onion
-small handful cilantro
-salt
Blend in food processor and enjoy!
From the kitchen of Libby Chapman.
Tuesday, February 01, 2011
Chicken Noodle Abraham
Here's a yummy chicken soup my SIL came up with while trying to recreate Bob Evans chicken noodle crock. It was named by my 5 year old niece after her favorite president, Abe Lincoln. Enjoy!
-1 pound chicken tenderloins, thawed (or rotisserie chicken shredded if you are in a hurry)
-1/2 yellow onion, chopped
-1 1/2 cup frozen peas
-1 1/2 cup carrots, chopped (I used fresh, but frozen will work too)
-1/2 bag of egg noodles, approximately 4 cups
-2 boxes chicken broth (or about 5 cans of chicken broth) *I used 2, 48 ounce boxes
-2 packets of chicken gravy mix
-flour
-butter
-olive oil
-parsley flakes
-salt
-pepper
-garlic powder
Season UNCOOKED, thawed chicken with salt and pepper (generously). If using rotisserie chicken, skip this part. Brown chicken in olive oil on medium heat in a stew pot until cooked through. Remove from pan - shred into big chunks and set aside. **I cut up my chicken breasts into 1" pieces while it was still slightly frozen. After thawed, I browned it and left it in chunks.
Put about 3 tablespoons of butter into pot and add carrots and onions. Saute until just about tender and onions are translucent (but not browned). Return chicken to pan; add peas and noodles and chicken broth. **I used 3 cups of frozen mixed veggies instead of peas/carrots. Therefore, I added them here.
Add a dash or two of garlic powder and 1/2 palmful of parsley flakes. Bring to a low rolling boil until noodles are cooked (about 15-20 minutes). Turn heat down to low/med. Ladle out some broth only (about 4 ladles) into a separate saucepan. Add some flour and chicken gravy packets and whisk until a creamy roux forms. If it's too chunky, add some more broth and whisk. Add roux back into pot, stir it all together to thicken your soup.
-1 pound chicken tenderloins, thawed (or rotisserie chicken shredded if you are in a hurry)
-1/2 yellow onion, chopped
-1 1/2 cup frozen peas
-1 1/2 cup carrots, chopped (I used fresh, but frozen will work too)
-1/2 bag of egg noodles, approximately 4 cups
-2 boxes chicken broth (or about 5 cans of chicken broth) *I used 2, 48 ounce boxes
-2 packets of chicken gravy mix
-flour
-butter
-olive oil
-parsley flakes
-salt
-pepper
-garlic powder
Season UNCOOKED, thawed chicken with salt and pepper (generously). If using rotisserie chicken, skip this part. Brown chicken in olive oil on medium heat in a stew pot until cooked through. Remove from pan - shred into big chunks and set aside. **I cut up my chicken breasts into 1" pieces while it was still slightly frozen. After thawed, I browned it and left it in chunks.
Put about 3 tablespoons of butter into pot and add carrots and onions. Saute until just about tender and onions are translucent (but not browned). Return chicken to pan; add peas and noodles and chicken broth. **I used 3 cups of frozen mixed veggies instead of peas/carrots. Therefore, I added them here.
Add a dash or two of garlic powder and 1/2 palmful of parsley flakes. Bring to a low rolling boil until noodles are cooked (about 15-20 minutes). Turn heat down to low/med. Ladle out some broth only (about 4 ladles) into a separate saucepan. Add some flour and chicken gravy packets and whisk until a creamy roux forms. If it's too chunky, add some more broth and whisk. Add roux back into pot, stir it all together to thicken your soup.
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