Memories and healthy recipes for your dinner table.
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are …
I try to start every week prepared. Sunday night we sit down and have a family pow wow to discuss the family issues and the upcoming week’s schedule. I finish the weekly menu and write up the grocery list. Sunday I was in control. Monday …
I made beef and gravy quesadillas with the left over roast and gravy. It is sort of a ritual we have to use leftover meat in a taco or quesadilla. They are cheap and a great disguise for those who are picky about leftovers
tortillas, two per person
Roast, cooked and shredded or chopped
Beef gravy
Mixed cheddar and Monterey jack cheese blend, shredded
Heat a skillet over medium heat. Lay a tortilla in the pan. Add beef, cheese and a drizzle of gravy and top with another tortilla. Grill until the bottom has browned then flip. When down remove and slice into quarters.
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery …
This recipe is perfect for anyone who forgets to marinate the chicken. The chicken simmers in creamy Italian salad dressing until perfectly tender. Add whatever vegetables are on hand for a super fast and ultra cheap meal. Source: Woman’s Day 4 boneless, skinless chicken breast …
My brother has been holding out on me. I had to bug him to pass on some of his families favorite recipes. The first time I made it I forgot to place everything in the crock pot early enough. Alternatively I tried simmering all the ingredients in a pot for an hour and a half with no success. The chicken was hard and rubbery as chicken can be when over cooked. Still the taste was worth trying again.
The interesting thing about cooking chicken breasts is when cooked until just done the meat is tender and juicy. If allowed to cook slightly longer it becomes chewy and dried out. But when the chicken is slow cooked for 4-5 hours the proteins break down and the chicken becomes so tender it falls apart.
My favorite way of eating salsa chicken is with a bed of greens, sliced red pepper and a sprinkle of feta cheese. My brother’s son enjoys his with nacho chips while the rest of the family eats the chicken with rice. You can also use tortillas, cooked wheat berries or polenta. Vary the heat by using mild to spicy hot salsa.
4 Chicken breasts, frozen or fresh
1 (15 oz) can of corn
1 (15 oz) can of black beans
1 (32 oz) jar of your favorite salsa
Dump all the ingredients into a slow cooker on low for 4-6 hours. Top with sour cream, green onions and cheese if desired.
Variations:
Omit the corn and add 1 can cream of chicken soup, 1 can Rotel (or 1 cup salsa), 1 can black beans (rinsed and drained) and 3 tablespoons taco seasoning. Put chicken in crock pot, top with taco seasoning. Mix soup, rotel, and beans together then pour on top of chicken. Cook on low about 6 hours, or high for 2 hours. Serve over rice. Top with cheese, sliced avocado, and sour cream.
This recipe comes from my Brother Todd and his wife Emily. Their super fast dish of spicy chili beans and rice only requires three ingredients. It is great for those late evening games or work meetings. Plus the leftovers can be transformed into burritos or …
A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to …
I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.
Source: Lovecooking
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled
Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.
Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
I really jumped on the eating fresh band wagon years ago when I spotted Michael Chiarello on the Food Network. His dishes looked amazing. He made making gnocchi and tomato puree look so simple and then I found Chrissy Teigen carrot soup and fell in …