Wednesday, February 24, 2010

Crock Pot Corn Chowder

*Adapted from "Saving Dinner" by Leanne Ely (p.72).
**Note to self: last time I made this we all thought it was VERY bland.


5 russet potatoes, peeled and cubed
2 uncooked chicken breasts, cut into bite-sized pieces
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained
2 Tbsp. butter
1 can chicken broth
1 1/2 cups evaporated milk
1 tsp. Kosher salt
pepper to taste
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

In a crock-pot, add everything but the milk and cook on low for 8-9 hours. Add the evaporated milk and cook another 30 minutes, then serve.

Serve with grated cheddar cheese on top.

Sunday, February 21, 2010

Roasted Baby Red Potatoes

PREP TIME: 25-30 minutes

6 baby red potatoes
2 Tbsp. olive oil
1 Tbsp. seasoning salt
1 tsp. Italian seasoning
1 cup chicken broth

Cut potatoes into 3/4" cubes. Add all ingredients in a large skillet and mix to coat thoroughly. Cook on medium-high heat for 15 - 20 minutes, stirring regularly. Potatoes should just be soft to the touch when finished.

Chicken Balsamic

PREP TIME: 30-45 minutes

3 Tbsp. flour
salt and pepper to taste
6 boneless, skinless chicken breast halves
1 Tbsp. olive oil
1 cup balsamic vinegar
1 cup chicken broth
1 tsp. rosemary, pressed

1. On a dinner plate, blend flour and salt and pepper. Dredge chicken and tap off any excess flour.
2. In a skillet, heat the oil over medium-high heat. Add chicken and brown quickly on both sides, about 2 minutes per side. Then add the vinegar and bring to a boil. Reduce the heat and let simmer until vinegar is reduced by about two-thirds.
3. Add the chicken broth and continue to simmer until the chicken is tender and fully cooked, about 10 minutes. Remove the chicken and keep warm. Add the rosemary and keep the sauce boiling unitl it's reduced some more, about another 10 minutes.
4. Serve with sauce spooned over the top.

Serving Suggestions: Roasted baby red potatoes and steamed green vegetables or green salad.

Friday, February 19, 2010

Healthy Ravioli Toss

From Cooking Light Magazine, March 2010.

: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)


2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.

Saturday, February 13, 2010

Easy Shredded Meat Tacos

2-3 lb. pork or beef butt roast (most of the fat trimmed off, and cut into 2-3 smaller pieces)
1 can black beans, rinsed
3/4 cup chopped onion
1 can Rotel tomatoes (mild or medium)
1 pkg taco seasoning
1 tsp. cumin
salt & pepper
1 bottle of beer

Combine ingredients in order, in a medium-sized crock pot. Cook on high for 3 hours, then reduce heat to low for another 3 hours. When meat is tender enough to shred, pull out meat and shred with a fork, then return it to the crock pot on low until ready to serve.

Serve on tortillas with queso (white Velveeta cheese and Rotel) or shredded cheese, avocados or guacamole, and sour cream.