Tonight's dinner was the picture of "comfort food." On a snowy day when I have a cold, this is just what I needed. I also got to use a couple of fun kitchen gadgets and that is always fun! I used this neat new-to-me handy dandy potato peeler a coworker gave me upon hearing I hate to peel potatoes and avoid making anything that requires peeled potatoes. Also, I used a crinkle cutter -- which makes dinner more exciting!
Ground Turkey Potato Dinner From Fix It And Forget It Lightly
Ingredients:
1 lb. ground turkey
5 cups raw potatoes, sliced
1 onion, sliced
1/2 tsp. salt
dash of black pepper
14 1/2 oz. can green beans, undrained
4 oz. can mushroom pieces, undrained
10 3/4 oz. cream of chicken soup
Procedure:
Crumble uncooked ground turkey in slow cooker.
Add potatoes, onions, salt and pepper.
Add beans and mushrooms. Pour soup over top.
Cover. Cook on high 4 hours or low 6-8 hours.
I stirred it all together about 2 hours before serving.
Then whine in bed and have your husband serve you because you have a cold-- that makes it taste awesome!
I again found this recipe on A Year of Slow Cooking, my absolute favorite blog -- especially now that she's blogged much more than a year. The mixture of the soy sauce and pineapple makes a really savory dish. I would love to try this recipe with ham instead. I think it would be fab!
First of all, I must say this recipe is the first one that made me feel like a "real cook," because I had all of the spices, oils, etc. in my cabinet. My staples are starting to be adequate! As for the finished product, I wouldn't cook it as long next time and I would make sure its just a pound of meat -- I put in a bit more and bits weren't covered by the liquid. Otherwise its quite tastey with a bit of a "bite".
1 lb thin beef (in thin strips -- I used stew meat)
1/4 cup soy sauce
2 T white wine
2 T apple cider vinegar
1 T brown sugar
2 t sesame oil
2 cloves smashed and chopped garlic
1/2 t crushed red pepper flakes
1 bag thawed broccoli florets (to add later)
The Directions.
add the liquid to the crockpot
chop up your garlic, add to mixture
stir in spices
mix it all together
cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so. Stir to coat broccoli.
What is better on a rainy day than a nice hot bowl of soup? Today was pretty much the rainiest, nastiest, January day we've had in awhile and I was happy to have hot corn chowder waiting when I got home. I found this recipe on my favorite Crock Pot Blog, A Year of Slow Cooking. The author of this blog found the recipe in Slow Cookers for Dummies and I made further adaptations. I really wanted to try this recipe when I saw how healthy it was, but was skeptical about taste when losing cream and butter. I really thought it was delicious and did not miss it one bit. It was a bit too soupy so I added corn starch to thicken, but next time I'd add more potatoes. Below is my adapted recipe.
2 medium potatoes (next time I’d add more potatotes)
Corn starch to thicken as desired
Procedure:
1. Brown the onion in the olive oil. Brown until it is soft, but not cooked all of the way.
2. Chop the carrots and pepper (the Pampered Chef version of the slap chop works great)
4. Chop the potatoes and leave skin on.
3. Put veggies in Crock Pot.
4. Add frozen corn.
5. Boil water and make broth.
6. Pour over veggies.
7. Cook on low 7-8 hour -- about an hour before serving, use your handy dandy hand blender to blend up the soup!
8. Enjoy!
I really liked the Creamy Crock Pot Chicken I made previously, however I didn't have all of the ingredients -- or much of anything else -- in the cabinets this morning. This is my variation, ie. what I could throw in the Crock Pot on a Sunday Morning!
Creamy Crock Pot Chicken Part Deux
Ingredients:
3 Boneless Skinless Chicken breasts (frozen)
1 chopped onion
2 sliced potatoes
1 tbsp. (or so) minced garlic (it was just whatever was left in the jar)
handful baby carrots
1 can fit and active cream of chicken soup
1 can milk
Cajun Seasoning to taste
Procedure:
Place all ingredients in the Crock Pot.
Cook on low all day
After a few hours the liquid will increase and you can mix it all together to ensure even cooking.
Yesterday as National Pie Day as declared by the American Pie Counsil! In honor of the holiday, I decided to make this Peanut Butter Pie today. My husband is diabetic and I made this for his birthday when we were first dating. Needless to say, three years later we are happily married -- It may have something to do with the pie!
My mom originally found this recipe when low carb was initially all the craze. However, it is so yummy and the fact that it isn't so bad for you is an extra plus. I have not tried making it with low-fat peanut butter or cream cheese -- but it would be something to try in the future. Instead of a pan, I put the pie in a chocolate pie shell from Aldi!
Here's my mom's recipe (as typed by her):
PEANUT BUTTER PIE
From the kitchen of the coolest, nicest, bestest mother…ME!
1 cup peanut butter
1 cup Splenda
1 container Cool Whip
8 oz. cream cheese, softened
1 tablespoon vanilla
Combine softened cream cheese and peanut butter in a mixing bowl.When creamed together, add Splenda and vanilla.Fold in about ¾ container of Cool Whip to peanut butter mixture.Reserve remainder of Cool Whip for topping.Spread peanut butter mixture in an 8 X 8 or 9 X 9 dish and place in freezer for 2 - 3 hours.Remove from freezer and place in fridge.After it softens top with remaining Cool Whip.Enjoy!
Note: If you try to put the topping on without the freezing period and stick it directly into the fridge, it turns gooey and mushes together…if you freeze it then apply the topping and then store in fridge….it’s GREAT!
