Some of these recipes this week are very easy "dump into the crock pot" kinds. I specifically looked for easy crock recipes that used what was on sale because I personally am still adjusting to getting back on my routine and am having major time management issues. I don't think I am alone. This is a hard time of year with school, sick kids, sick mommies and dads, and the last thing I want to do is stand over the stove with a 10 step recipe! Hope this doesn't offend those of you who like to really cook.
BBQ chicken or ribs
Crock Mac N Cheese
Rump Roast
Spicy Cheesy Chicken Bake
Chicken Tetrazzini
Decadent Penanut Butter Pie
Peanut Butter and Jelly Muffins
Strawberry Sour Cream Bread
BBQ Chicken or Ribs:
1 bottle Bulls Eye bbq sauce
1-2 lbs chicken leg quarters or
1 pkg ribs
Preheat to 350. I think everyone knows how to oven BBQ but ....Bake until chicken juices run clear. For me it seems to be about 45 minutes to an hour. Bake ribs until they are no longer pink- about an hour. I am going to serve with salad, rolls, and mac n cheese.
Crock Mac N Cheese:
3-4 cups cooked macaroni
Sauce: 2 cups evaporated milk
1/2 tsp paprika
1 tsp salt
2 tbsp minced onion (can use dry seasoning)
1 egg beaten
2 cup cubed cheese (cheddar or processed but I use 2 cups of shredded)
2 tbsp butter
Put all sauce ingredients into the crock pot and stir. Cook on high 1 hour, stir occassionally. Add the macaroni and then cook on low for 4 to 5 hours.
Rump Roast:
4 lb rump roast
2 tbsp oil
1 onion chopped (approx 1 cup)
1 tsp instant chix or beef bouillon granules
1 tsp italian seasoning
2 tsp minced garlic
3/4 cup soy sauce
1 foil bag (there are coupons for these)
Brown roast in 2 tbsp oil. In a separate pan, saute the onions and garlic. Add the remaining ingredients and cook. Put the roast in the foil bag and pour the contents over the meat. Wrap and cook at 325 for 2 1/2 hours. (or a second option would be to put everything in the crock pot uncooked and cook on low for 5 hours.) I will serve with mashed potatoes, peas and bread.
Spicy Cheesy Chicken Bake:
1 can (15 oz) Veg All Hot n Spicy mixed vegs with liquid
1 can (10.75) cream of celery soup ( I have used chicken)
1 can (10 oz) chunk chicken, drained (2-5 oz cans from sales)
3 cups of crutons (herb flavored)
1 cup shredded cheddar cheese
Preheat to 350. In a bowl, stir together mixed vegs with liquid, soup, chicken, and crutons. Spoon into a 1 quart casserole dish. Bake, covered,for 25-30 mintes or until mixture bubbles. Top with cheese. Bake uncovered 5 minutes more. I serve on top of plain rice. It looks ugly but tastes good to me. I have jazzed it up at times by adding crushed red pepper and adding 1 can of spicy chili beans with their juices.
Chicken Tetrazzini:
3 cups diced cooked chicken (I just boil some breasts and save the broth for recipe)
2 cups chix broth (use the broth and add some granules to make it stronger)
1 small onion, finely chopped
1/4 cup white wine or milk
1/2 cup silvered almonds (can get BOGO Emerald at Lowes and smash yourself)
2 4 oz cans sliced mushrooms, drained
10 oz can cream mushroom soup
parmesan cheese
spaghetti noodles, cooked
Put everything except parm cheese and spag into crock pot. Cook on low for 7 hours. Serve over buttered spaghetti and sprinkle with parm cheese. I will add some steamed vegs and some of that free garlic bread from triples.
Decadent Peanut Butter Pie:
** I wish I could show you what this looks like because it is incredible**
Pie: 1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese at room temp
1/2 cup sugar
4 1/2 cups cool whip topping, divided
1 jar (11.75 oz) Smuckers hot fudge topping, divided (there are .35/1 coupons)
Drizzle: 2 tbsp hot fudge topping
2 tbsp peanut butter
In a med bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups of the whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie. Reserve 2 tbsp of the hot fudge topping and place remainder into micro-safe bowl and micro for 1 minute and stir. Spread hot fudge topping over the pir to cover peanut butter layer. Refrigerate until serving time. Just before serving, spread remaining whipped topping (1-1 1/2 cups) over the hot fudge layer, being careful not to mix the two layers. Place reserved 2 tbsp hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in corner of bag and drizzle over pie. Repeat with 2 tbsp peanut butter, making a cris-cross pattern.
Peanut Butter and Jelly Muffins:
**this is from the new cookbook by Jessica Seinfeld about hiding vegs in reg food so that your family eats vegs**
1/2 cup creamy peanut butter
1/2 cup carrot puree (can make or use baby food jars)
1/2 cup firmly packed light or dark brown sugar
2 tbsp trans-fat-free soft tub margarine spread
1/2 cup nonfat plain yogurt
1 large egg white
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup low-sugar strawberry, blueberry or grape preserves
Preheat to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups. In a large bowl, beat the peanut butter, carrot puree, sugar and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white. Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not overmix- there should be some lumps in the batter. Divide the batter among the muffin cups and drop a spoonful of preserves on top of each. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool Store in airtight container at room temp up to 2 days or freeze up to 1 month.
Strawberry Sour Cream Bread:
2 1/3 cups Bisquick or other baking mix
3/4 cup sugar
1/3 cup sour cream
1/4 veg oil
1 tsp cinnamon
3 eggs
2 tsp vanilla extract
1 cup washed, hulled and chopped fresh strawberries or chopped frozen unsweetened berries, partially thawed
1/2 cup nuts, chopped (BOGO Emerald at Lowes)
Preheat to 350. Spray a 9 x 5 inch loaf pan with nonstick spray and dust lightly with flour. Combine baking mix, sugar, sour crea, oil, cinnamon, eggs and vanilla. Beat 50 strokes by hand. Fold in strawberries and nuts. Pour into prepared pan and bake for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool loaf for 5 to 10 minutes on wire rack before removing from pan. When cool, wrap in plastic wrap and store in refrigerator.
In the past, when the bread starts getting old and dry, I will slice about 1/2 to 3/4 inch thick and dip in egg/milk batter and make french toast out of it. Not friendly with my weight watchers points, which is why I might be on weight watchers to begin with, but...... very yummy french toast.
