Crockpot Chicken Cacciatore

*Boneless, skinless chicken (a in as many as you can fit)
*Marinara (I use newman's) 2 cans
*Bread crumbs
*Taco blend of Shredded cheese (abt. 4 cups)
*parmesan

In layers, pour ingredients in, covering the surface of your Crockpot. Repeat till all of your needed chicken is covered.

Sauce
cheese
chicken
Bread crumbs
Cheese
Sauce
cheese
chicken
Bread crumbs
Cheese

You get the point.

4-6 hours till chicken is cooked through, serve over noodles.

Crockpot Chops--a family favorite

*Boneless Pork Chops
*2-3 Family sized cans of cream O' mushroom
*2-3 Family sized cans of cream O' Chicken
Mustard
Flour (optional)

its another plop and cook. you throw it all into the crack and turn it on High 4-6 hrs. The soups make a gravy to go over rice.

~~You are supposed to dip the chops in mustard, coat with flour, then brown them. i don't do that. I usually dump everything in, squirt about 1/4 cup of mustard in, stir it up, and it turns out about the same.

Baked Steak

*Cream O' Mushroom
*Round Steak
*Onion
*Worchestershire sauce

Get your crock pot. Put in your steak, then your soup --enough to cover steak. Then add onion and worchester to season. (just a couple of glugs out of the bottle.)

Cook on high about 6 hrs. Or on low overnight.

Serve with mashed potatoes or rice with gravy (the mush. soup) on top. Mmmmm.....

The Teasdale's family menu

Monday--Baked steak

Tuesday--"Soup-erb" Chicken casserole

Wednesday--Burgers and dogs

Thursday--Banquet Pot pies

Friday--Whole chicken and french bread

Saturday--Chicken Cacciatore (CONFERENCE WEEKEND!!!)

Meal Plans Anyone?

What are your menu plans for the week? You should post them so I can just copy them sometime.

Mine:
Monday-Lasagna (make it early and put it in fridge or freezer so I just have to cook it, I always make 2 and freeze on of them when I do casseroles, I reciently started writing down what meals I have in the freezer so when I don't have anything for dinner I can just look at what I have instead of searching the freezer for something to eat)

Tuesday-Carrie is making dinner- THANKS!

Wednesday-Korean pork wraps (it's Asian theme for the neighborhood recipe exchange)

Thursday-Beef stew in crockpot

Friday-Some frozen crock pot meal I found in the freezer, obviously I didn't label it well. I think it's beef in some sort of sauce? BBQ or an Asian? I'll let you know when I cook it and find out.

Saturday-Grilled tuna and cheese sandwiches

Sunday-Parmesan Chicken, but I am hoping to be invited to someone's house for dinner so I don't actually have to cook.

Bow tie Salad

I think that this is an offspring of a Pampered Chef recipe, but I'm not sure. i got it from my big sister in NY. i don't ever measure, I just add more of my favorite stuff. I'm sure you could add and remove what ever veggies your family would eat and it would still be good. Sorry Brittney, i forgot the tomatoes on yours! dang it.


Ingredients:
2-4 Boneless Skinless Chicken Breasts
1 Bag or box of bowtie noodles
2-4 Small zuccini (I like to use 1-2 green
1-2 yellow for color.)
1-2 Bell peppers, diced (I like to use different colored ones to be prettier, but it doesn't really matter.)
2 Tomatoes
1 Tbsp Olive oil
Parmesian cheese to taste
Minced onion as desired
Garlic salt as desired

Directions:
Cut Chicken and fry in olive oil with minced onion and Garlic salt.
Cook noodles while you wait.
add peppers to pan, till desired amount of crispiness

Scoop meat and veggies into bowl

Put sliced zuccini in skillet and brown it slightly (You may need more olive oil.)
add Zuccini and noodles to bowl and stir till evenlt mixed.
Then last add sliced tomatoes (Don't let the tomatoes get mushy.)
Strain noodles and toss in contents of frying pan.
Sprinkle parmesian cheese and mix it up. And you're done.

Number Of Servings:A lot of servings I'd guess 8-10 adult ones

Preparation Time:35-60 min.

Chocolate Mint Dreams

¾ cup butter (no substitutes), softened
½ cup confectioners’ sugar
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
¼ teaspoon peppermint extract
1 ½ cups all-purpose flour
1 cup semi-sweet chocolate chips

ICING:

2 tablespoons butter, softened
1 cup confectioners’ sugar
1 tablespoon milk
¼ teaspoon peppermint extract
1 to 2 drops green food coloring

DRIZZLE:

½ cup semisweet chocolate chips
½ teaspoon shortening

In a large mixing bowl, cream butter and confectioners’ sugar. Beat in chocolate and mint extract. Gradually add flour. Stir in chocolate chips. (Dough will be soft.)

Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until firm. Cool for 4 minutes before removing to wire racks to cool completely.

Meanwhile, combine icing ingredients; spread over cooled cookies. If desired, sprinkle crushed starlight mints over frosting. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 2 ½ dozen.

Haystacks

1 ½ Tbs. cornstarch
1 ½ cups Chicken broth
Cooked and diced chicken
Cooked rice
Chopped green onions
Chopped celery
Chopped tomatoes
Grated cheese
Crushed pineapple, drained
Sliced mushrooms

Whisk cornstarch into cool chicken broth. Heat until thickened. Use as gravy. (I double the gravy recipe)
Prepare remaining ingredients and place each in separate containers.
Start with the rice and build yourself a “haystack” Top with gravy.

Super Easy Lasagna

1 lb. browned hamburger
30 oz. spaghetti sauce
1 pkg. dry lasagna noodles
1 lg. container of cottage cheese (I use 2)
½ - 1 lb. cheese, grated ( Colby jack or cheddar)
Parmesan cheese

Cook meat and add to sauce. Spread ½ of sauce and meat in casserole pan. Lay DRY lasagna noodles on top of sauce to cover. Spread ½ the cottage cheese on top of noodles, and sprinkle ½ grated cheese on top of cottage cheese. Repeat the layers with the rest of the ingredients. Then sprinkle parmesan on the top. Put pan in oven and bake at 375 for 15 min. uncovered, then cover with foil and bake an additional 45 min. Let stand for 10 minutes and then serve.

Spaghetti Pie

4 oz. dried spaghetti
1 Tbs. butter
1 beaten egg
¼ cup grated parmesan cheese
8-oz ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
½ tsp. fennel seed (optional)
1 8-oz. can tomato sauce
1 tsp. oregano
Nonstick spray coating
1 cup cottage cheese
½ cup shredded mozzarella

Cook spaghetti for 10-2 min., drain. Return spaghetti to warm pan, stir butter, egg and parmesan into pasta. Cook meat, onion, pepper, garlic and fennel seed, drain fat. Stir in tomato sauce and oregano, heat through. Spary nonstick spray on pie plate, press spaghetti mixture onto bottom and up the sides, spread on cottage cheese, spread on meat mixture, sprinkle with cheese. Bake in a 350 oven for 20-25 min. or till bubbly.

Taco Soup

1 lb. Hamburger
1 14 ½ oz. can tomatoes, diced
2 cans pork and beans
1 can black beans, rinsed
1 can red beans, rinsed
1 can corn, drained
1 Pkg. Taco seasoning

Brown hamburger, add the rest of the ingredients and heat until warm. Serve over Fritos and top with; lettuce, tomato, cheese, sour cream and salsa.

Mexican Lasagna

1 12-ct Corn tortillas
1 Can cream of Mushroom soup
1 Can cream of chicken soup
2 cans Ro*tell
1 – 2 pounds Chicken, browned and shredded
Cheddar cheese, grated

Tear half of the tortillas in bite size pieces and place in bottom of 9 x 13 pan. Mix together soups, Ro*tell and chicken. Pour half of mixture on top of tortillas, top with cheese. Repeat layers and bake in 375 oven for 45 minutes. Serve with tortilla chips and Zatarans red or black beans and rice. Top with sour cream.

Stuffed Avocados

This is kind of like an aggrandized version of guacamole but more filling. It tastes good by itself or you can serve it as a dip with tortilla chips, which go really well with it. You can make it in advance just mix everything together but not the avocados, leave them whole until right before serving.

Difficulty level: easy
Total preparation time: 10 min if you use precooked chicken

2 Avocados
1 onion diced
2 tomatoes diced
4 oz cooked chicken diced (the cans, rotisserie, or leftover chicken works great)
2 boiled eggs diced
2 Tbl Mayo

Cut the avacados in half and take out the pit. Then scrap out all of the avacado into a bowl, save the shells. Add the rest of the incredients and mix well till it all creams together. For individual servings, dish the "stuffing" back into the avacado shells. Serve on a plate with a spoon and tortilla chips. You can also serve the hole thing together without the shells in a bowl for buffet style.

Veggitarian: leave out chicken

Black bean soup

1 can GOYA black bean soup (its the red can.)
cumin or chili powder

Heat soup and seasonings till hot, (the more cumin the spicier it gets :)) serve over rice with sour cream on top. We like fresh tortillas on the side or as a wrap. Goes well with a salad or veggies and dip.

Prep time: abt 2 min, Cook time: abt 5-10 min --depending on your stove.

Golden Onion Porkchops

This recipe is on the back of the Lipton's Golden Onion Soup mix.

1 Envelope golden onion soup mix
1/2 C. plain dry bread crumbs
1 egg, well beaten
4 bone in pork chops 1in. thick


1) pre-heat oven to 400. Combine soup mix and bread crumbs in a bowl. dip chops in egg then crumbs till well coated.

2) arrange chops on baking sheet

3) bake about 20 min. until done.

4 servings, prep time: 5 min, cook time: 20 min


We serve it with rice, but mashed potatoes would be great as well.

Hamburger Stroganoff

Preparation: 15-20 minutes (less if your meat is already dethawed)
Difficulty level: easy

1 lb egg noodles
1 lb ground meat
1 sm onion or 2 Tbl dried onion
1 clove pressed garlic
1 cup sour cream
1 can cream of mushroom soup
1 can golden mushroom soup


Start with boiling you water for your noodles DON'T FORGET TO PUT IN SALT! (you can't make up for forgetting the salt in the water in this recipe, it takes about 1 1/2 tsp) Then cook the hamburger, onion, and garlic. I am not fancy so I just throw them all in at once, even if my burger is still frozen. Dump in your noodles when the water boils. Once the hamburger is cooked through add the sour cream and cans of soup. When the noodles are done cooking drain them and then mix in the sauce. Add pepper if you need it. Jared always adds more salt to his, but I don't like it that salty. You could try it though, maybe you will like it better with more salt added.

Best if served with some sort of vegetable (I like brocolli) and bread or rolls.


This is Jared's favorite and the kids eat it pretty well. Personally, I am not a fan of dishes that have cream of soups.

Chicken Stuffing "stuff"

I know that title sounds less than appetizing, but its appropriate, i promise.

1 box Chicken rice-a-roni

1 box Chicken stuffing

1 can chicken chunks (or a few chicken breasts, cooked and shredded)


Follow the directions on the boxes ( i add the chicken Chunks in the water with the rice) and stir together for a light lunch-like casserole. It makes enough for leftovers and I like that I can put those left overs in ziplocks and chuck them when we're done. :)

Grandma Stringham's Potato-broccoli soup

Grandma Ruth Stringham's Broccoli Soup:

1 med bunch of broccoli-finely chopped (about 2 cups frozen)

4-5 C diced potatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~

1 C margarine

1 C flour

1 C finely chopped onion

(about 1 ½ Tbs dried onion)

~~~~~~~~~~~~~~~~~~~~~~~

4 C chicken broth

2 C liquid from broccoli and potatoes

4 C milk or light cream

2 tsp salt

~~~~~~~~~~~~~~~~~~~~~~~~~

shredded cheddar cheese to taste

1) Cook potatoes and broccoli in salted water until both vegetables are tender. Save the liquid.

2) Cook onions in margarine until they are transparent.

3) Blend one cup flour into margarine and onions.

4) Add chicken broth, stirring constantly until it comes to a boil.

5) Stir in liquid from broccoli and potatoes, 4 cups milk and salt.

6) Add drained broccoli and potatoes. Stir to boiling.

Yields one gallon of soup. TIP: It is a lot of soup! Put leftovers into freezer bags and lay flat in freezer ( I like to do it per serving) Heat in a sauce pan -NOT microwave- on Low heat.

Grandma Teasdale's Minestrone Soup:

here goes....

1 lb. Stew meat (the original recipe called for italian sausage)

1 qt. Water

2 celery stalks chopped

2 large carrots diced

2 onions

1½ C. beef broth

2-8 oz cans of tomato sauce

1 large can of tomatoes

Garlic flavor

½ teaspoon basil

1 Tbs. sugar

1 tsp. Oregano

~~~~~~~~~~~~~

1 C. of spiral noodles (I use wacky mac. The original recipe called for bow ties.)

Combine and simmer three hours in a large pot or stock pot. Then add 1 cup of cooked spiral noodles (I'm lazy and add more water and throw the noodles in dry about 15 min before serving) That's it it's done. Great with rolls. and oh your house will smell amazing

I love this recipe because not only is it tasty, it is a lot of opening and dumping. Not a huge mess and easy.

Chile Verde Soup

You should try Chile Verde Soup! I go the recipe from my sister, Lisa, and like every other thing out of Lisa's kitchen it is shamefully tasty.

2 cans chunked chicken (Costco or deseret both work, or you can cook and shred if

you're fancy.)
1-2 16 oz cans of green enchilada sauce

1 can drained black beans

1 can drained corn

1-2 Cans chicken broth

onion and cilantro optional and to taste

Dump and stir till hot in a large pot

Pour in to bowls and top with shredded mozzarella, dollop of sour cream and tortilla chips. (Yes you stir the chips into the soup.) Then you eat.


DISCLAIMER: My kids call this throw up soup. They love it and it is one of the few soups that all of us will eat, but it does look kinda gross. Once you taste it though, you don't care what it looks like. Imagine a smothered burrito and heaven put into a soup. :)