Archive for January, 2009

Sausage Potato Bake

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My favorite foods tend to be pasta, chicken, and Mexican food, so when I started cooking a lot, I was worried I’d get stuck in the a rut of making the same types of food all the time. I found this recipe and thought it sounded good, and better yet, thought it sounded like something different than what I usually make.

Last night at dinner, the description that popped into my head was “hearty.” It is a very filling meal. We both liked it, but it wasn’t one of our favorites. I’ll probably make it again someday down the road if we want something different.

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Ingredients:

8 cups cubed potatoes (peeled or unpeeled, your preference)
1 lb. smoked sausage or brats (we used brats)
1 can cream of mushroom soup
1 can condensed vegetable beef soup
1 can of corn

Directions:
Combine all ingredients in crockpot, mix together to combine. Cook on low for 6-8 hours.

One great thing about this meal — it was cheap! I added up that the whole thing (about 6 servings) cost around $5!

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Menu Feb. 1-Feb. 6

Sunday: Creamy red potatoes
Monday: Skyline 4-ways with garlic bread
Tuesday: Arroz con queso
Wednesday: Hamburger pie
Thursday: Mozzarella parmesan chicken
Friday: Taco night!

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Vegetable Beef Soup

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Today is a good day for soup, since Rick and I are snowed in! Rick’s work got cancelled, and I tried to make it to work, but the roads were absolutely horrible. I got 10 miles down the road and couldn’t make it any further, so I turned around and came home. A nice, hot bowl of soup sounded perfect right about then!

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Ingredients:

1 lb. beef for stew, cut into bite-sized pieces
1 can corn, undrained
1 can green beans, drained
1 can carrots, undrained
1 can peas, drained
1 can slice potatoes, undrained
1 (28 ounce) can crushed tomatoes
1 package onion soup mix
pepper to taste

Directions:
Dump everything in the crockpot and stir to combine. Cook on low for 8 hours. Makes about 8 servings, maybe less depending how hungry you are.

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Weeknight Stroganoff

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This is very easy to make (but aren’t all crock pot recipes easy to make?), and very good. The beef got a little dry during cooking, but other than that, we loved it.

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Ingredients:
2 lbs. beef for stew, cut into 1-inch cubes
4 0z. can of mushrooms
1 envelope dry onion soup mix
1/3 cup red wine
1 can cream of mushroom soup

Directions:
Combine all ingredients in crock pot. Cook on low for 8-12 hours. We cooked ours on low for 10 hours. The beef was a little dry, so I would suggest keeping it closer to 8 hours. Serve over egg noodles.

Note: We did not brown the beef before putting it in the crock pot. According to my cookbook, browning the beef is not necessary, but is suggested if you have time. It enhances the flavor and appearance of the stew.

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Menu Jan. 26-Jan. 30

Week 2 of menu planning, and I found it to be quite a bit more difficult than last week. Partly because I’m getting tired of chicken, so I’m trying to stay away from that a little more. Or maybe just because I’m running out of new recipes that sound good!

Monday: Pizza sandwiches and salad
Tuesday: Beef vegetable soup
Wednesday: Hashbrown casserole
Thursday: Rick will be at a co-worker’s retirement party, so I will probably satisfy my fast food cravings
Friday: Sausage potato bake

Any suggestions on what should be on the menu next week?

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Cheesy Chicken

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Rick and I both really liked this! He took leftovers to work today for lunch, and instead of noodles he ate it with rice instead, which he said was even better.

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Ingredients:

  • 6 skinless, boneless chicken breast halves
  • pepper to taste
  • 1 teaspoon garlic powder
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cheddar cheese soup
  • 8 oz. sour cream (optional)
    I say the sour cream is optional because I completely forgot to put it in. Rick still liked it, though.
  • Directions:
    Sprinkle chicken with pepper and garlic powder. Place in slow cooker.
    In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cheddar cheese soup.
    Cook on Low for 6 to 8 hours. If you are going to use it, stir in sour cream just before serving.
    Serve over egg noodles or rice.

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    Easy Cheesy Barbeque Chicken

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    I got three crockpot cookbooks for Christmas, so I figured I’d better start using them. This is the first recipe that I didn’t find online.

    Rick loved this dish, but me, not so much. I blame it on the barbeque sauce, though. I had never had the Jack Daniels brand before, so next time I’ll use a brand that I know and love.

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    Ingredients

    4 chicken breasts (about 2 pounds total)
    1 26 oz. bottle of barbeque sauce
    4 slices of turkey bacon (but we got a little happy with the bacon)
    4 slices swiss cheese

    Directions
    Put the chicken breasts in the crockpot, and cover with all of the barbeque sauce. Cook on low for 8-9 hours. Toward the end of the cooking time, cook the bacon in the microwave. Place one slice of bacon on each chicken breast, and cover with one slice of cheese. Leave in the crockpot until the cheese melts, then enjoy!

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