October 6, 2013

Easy Chicken Tacos

1 pgk. frozen corn
1 can black beans, drained
2-3 frozen chicken breasts
1 jar salsa
chili powder

-Place corn in bottom of crock pot, then beans, and chicken
-Sprinkle chicken with cumin and chili powder
-Add salsa
-Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is done and shreds easily
-Remove chicken from crock pot, shred, return to crock pot and mix well with other ingredients
-Serve on tortillas

May 1, 2012

Campfire Chicken Dinner

Campfire Chicken Dinner
Chicken halves
Baby Red potatoes
Red onions
Baby carrots
Corn on the Cob
Salt and Pepper
Spices of your choice

You will need large pieces of the Heavy Duty Aluminum foil for this recipe. You will need 1 piece for each person eating.
Salt, pepper and spice the pieces of foil. Place a chicken half MEATY SIDE down in the spices. Arrange potatoes, carrots, and corn on the cob around the chicken. Cut onions and tomatoes into wedges or slices, whichever you prefer and place on top. Close the aluminum foil well so all juices will stay contained.
Either grill this or bake in a 325°F oven until all is tender.
The slower you cook this, the more tender and flavorful it will be.

January 17, 2012

Crunchy Bean Salad

This is the way the salad recipe was given to me, but I put stars by the things I don't include when I make it.

3 celery stalks, diced
1 yellow pepper **
1 medium apple, diced
1 small red onion *
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained *
3 Tbsp balsamic vinegar
1 tbsp olive oil
2 tsp Splenda (I used more like 2 tbsp)
1/2 tsp salt *
freshly ground pepper *
1/4 cup cilantro leaves, chopped *

In large bowl combine celery, yellow pepper, onion, apple and beans. Toss with the vinegar, olive oil, Splenda, salt and pepper. Top with chopped cilantro.

** I used a red pepper and a green pepper- not a yellow.

September 3, 2011

Eazy Shoyu Chicken

Shoyu chicken is a super eazy, super yummy, family fave!!

  • 2-3 lbs. chicken drumsticks (about 10-12 pieces)
  • 1 cup soy sauce
  • 1-2 tbsp. minced garlic
  • 1/2 cup ketchup
  • 1/2 cup sugar (I use Splenda.)
Put chicken legs in crockpot. Mix other ingredients together in a measuring cup. Pour evenly over chicken. Cook on low 6-8 hours or high 4-6 hours. Takes great with rice or on thin spaghetti noodles.

September 2, 2011

Slow Cooker Lasagna (Weight Watchers)

I found this recipe in a Weight Watchers booklet I was looking at. And surprisingly IT WAS DELICIOUS!!!
  • 1 lb. uncooked lean ground beef (7% fat)
  • 1 small chopped onion
  • 1 clove garlic, minced
  • 28 oz. canned crushed tomatoes
  • 15 oz. canned tomato sauce
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes, or to taste
  • 1 cup(s) part-skim ricotta cheese
  • 1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
  • 6 item(s) dry lasagna noodles, no-cook
    1/2 cup shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

  • Cover slow cooker and cook on low setting for 2 1/2 to 3 1/2 hours. Remove cover; turn off heat and season to taste, if desired. (original recipe said 4 to 6--- that makes the noodles soggy.)

  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

August 28, 2011

"Sacred Heart Diet" Soup

So, I discovered this "diet" online called the "Sacred Heart Diet." I'm not suggesting you do the diet, but I made the soup and I think it is DELISH! And it's super low calorie-- like 75 calories per cup (or less...) So, I thought I would share the recipe. :)

  • 1 or 2 cans of stewed tomatoes
  • 3 plus large green onions
  • 1 large can of beef broth (no fat)
  • 1 pkg. Lipton Soup mix (chicken noodle)
  • 1 bunch of celery
  • 2 cans green beans
  • 2 lbs. Carrots
  • 2 Green Peppers

Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce-- I don't add any of this. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veggies are tender.Enjoy!!

January 3, 2011

Venison quesadillas

My husband's co-worker brought us a ton of ground venison. I was a little nervous to eat deer. I'm not sure why-- it just seemed mean. haha Anyway, I got over it and finally browned some on the stove. When I tasted it was I was amazed at how GOOD it was!!! It reminded me of this little hole-in-the-wall Mexican cafe in a town I used to live in. So, I decided to make some quesadillas!! Obviously you can replace the venison with beef or chicken, or just leave out meat all together, but the venison tasted awesome.

Warm you griddle or frying pan.


Quesadilla cheese mix
Browned venison

--Sprinkle cheese, add a few slices of avocado and a spoon full of venison. Close in half. Cook on griddle for 2 minutes, while one side becomes crisp and slightly browned. Then flip to other side and allow that side to brown and become crisp as well. ENJOY!!

December 20, 2010

Recipe Sharing Idea

This isn't a recipe post exactly, but just thought I'd give a few cool ideas for sharing recipes or maybe even a gift idea!! At Printrunner.com you can make all kinds of things. They do flyer printing and sticker printing. But what I thought might be a really neat, original Christmas gift idea was a calendar with a recipe on each month! You could totally utilize the calendar printing available from Printrunner.com and make a calendar with a fave recipe on each month. I think that would be such a neat idea! You could include pictures of the final products... So cool!! Sticker printing could come in handy when sending out Christmas cards. You could put your favorite holiday recipe on a sticker and share it so easily in your Christmas cards. The holidays are about sharing and what better way to show you care than by sharing something special to you. :)

December 7, 2010

Mini Crescent Rolls

This is my son's new favorite breakfast!!!

Prep Time 15 min.
Total time 30 min.
Makes 48 snacks

  • 2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
  • 48 cocktail-sized smoked link sausages or hot dogs (from 16 oz package)
  1. Heat oven to 375*. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling into opposite point; place point side down on 2 ungreased cookie sheets.
  3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway thru baking. Immediately remove from cookie sheet. Serve warm.

Crescent Bacon-Cheddar Pinwheels

I recently had the opportunity to host a Pillsbury Get-Together. They supplied me the ingredients and recipes for me to share with a few friends. That was fun, but I wanted to share the recipes here on my recipe blog as well. They sent me four to use and this one was my family's fave.

Prep time 15 min.
Total time 35 min.
Makes 16 appetizers

  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations seamless dough sheet
  • 2 tablespoons ranch dressing
  • 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
  • 1/2 cup finely shredded cheddar cheese (2 oz.)
  • 1/4 cup chopped green onions (about 4 medium)
  1. Heat oven to 350*
  2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
  3. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
  4. Starting with one short side, roll each rectangle to edges; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down ungreased cookie sheet.
  5. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.


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