I got this recipe from my friend Ashley at work. I precepted Ashley as a new nurse and it was a perfect match! She is a great person and nurse. She has become a dear friend of mine!
I made these yesterday. We had a few friends over to watch the Saints. If you don't know already they lost and are now out of the playoffs! Ugh! We were so disappointed! Anyway they were a huge hit and a great meal to prepare and eat while watching football! Hope y'all enjoy!
1 lb of hamburger meat
1 1oz package of Lipton onion soup mix
1/3 cup mayo (Ashley said she uses miracle whip but we used mayo)
1 cup shredded sharp cheddar (I used a little extra. We love cheese!)
dill pickle slices
mustard
2 8oz packages of dinner rolls
Preheat oven to 350. Slice tops of rolls. In a skillet cook meat with soup mix. Drain. Stir in mayo and cheese. Heat rolls to desired toastiness. Spoon mixture onto rolls and dress with pickle and mustard. While these are cooking you will think that someone just walked into your house with a sackful of Krystal burgers. Very easy and very yummy!
Sunday, January 9, 2011
Wednesday, January 5, 2011
Slow Cooker French Dip
This is one of my new favorite recipes! These sandwiches are DIVINE! You have to try this!
3.5 lbs of beef chuck roast
10.5 oz of beef broth
1 beer (I recommend using a dark beer)
2 beef bullion cubes
1 package of onion soup mix
po-boy loaves
provolone cheese
mayo (I mixed some horseradish in with the mayo. If you like horseradish I strongly suggest you try this!)
Season chuck roast with salt, pepper, garlic powder, and onion powder and place in crock pot. Mix beef broth and onion soup mix together and pour over roast. Pour beer over roast and place a bullion cube on each side of the roast. Cover and cook on low for 7-8 hours. Take the meat out and shred it once done and place it back into slow cooker until ready to serve. Place cheese on bread and toast. Spread mayo on other side of bread. Spoon generous spoonfuls on meat onto bread. You need a little bowl to put some of the au jus in because you are going to want to dip this! PLEASE PLEASE make this!
3.5 lbs of beef chuck roast
10.5 oz of beef broth
1 beer (I recommend using a dark beer)
2 beef bullion cubes
1 package of onion soup mix
po-boy loaves
provolone cheese
mayo (I mixed some horseradish in with the mayo. If you like horseradish I strongly suggest you try this!)
Season chuck roast with salt, pepper, garlic powder, and onion powder and place in crock pot. Mix beef broth and onion soup mix together and pour over roast. Pour beer over roast and place a bullion cube on each side of the roast. Cover and cook on low for 7-8 hours. Take the meat out and shred it once done and place it back into slow cooker until ready to serve. Place cheese on bread and toast. Spread mayo on other side of bread. Spoon generous spoonfuls on meat onto bread. You need a little bowl to put some of the au jus in because you are going to want to dip this! PLEASE PLEASE make this!
Slow Cooker Chicken Tortilla Soup
I know it has been forever since I have posted anything, but ya'll know how the holidays are!
My friend Adrienne sent this to me and it was soo yummy! Hope ya'll enjoy!
1 lb shredded cooked chicken
1 can whole peeled tomatoes (mash em)
1 can enchilada sauce
1 medium onion, chopped
1 (4 oz) can of chopped green chilies
2 garlic cloves, minced (I just used a couple of teaspoons of the minced garlic that comes in the jar)
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package of frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours. We served with corn bread, but next time I will be pouring it into a bread bowl!
My friend Adrienne sent this to me and it was soo yummy! Hope ya'll enjoy!
1 lb shredded cooked chicken
1 can whole peeled tomatoes (mash em)
1 can enchilada sauce
1 medium onion, chopped
1 (4 oz) can of chopped green chilies
2 garlic cloves, minced (I just used a couple of teaspoons of the minced garlic that comes in the jar)
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package of frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours. We served with corn bread, but next time I will be pouring it into a bread bowl!
Sunday, November 21, 2010
Crock Pot Chicken Taco Chili
I love this recipe! I have made it twice! So easy! I got it from a website that is nothing but low calorie, weight watcher friendly recipes (www.skinnytaste.com). You would never know this would be weight watcher friendly!
1 chopped onion
1 16 oz can of black beans
1 16 oz can of kidney beans
1 8 oz can of tomato sauce
10 oz package of frozen corn
2 14.5 oz cans of diced tomatoes with chilies (rotel)
1 packet of taco seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless chicken breasts
Throw everything in the crock pot and place chicken on top. Cook on low for 10 hours or high for 6 hours. About a half hour before serving remove chicken and shred (it typically falls to pieces on its own). Return chicken to slow cooker and stir in. Enjoy!
1 chopped onion
1 16 oz can of black beans
1 16 oz can of kidney beans
1 8 oz can of tomato sauce
10 oz package of frozen corn
2 14.5 oz cans of diced tomatoes with chilies (rotel)
1 packet of taco seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless chicken breasts
Throw everything in the crock pot and place chicken on top. Cook on low for 10 hours or high for 6 hours. About a half hour before serving remove chicken and shred (it typically falls to pieces on its own). Return chicken to slow cooker and stir in. Enjoy!
Saturday, November 20, 2010
Corn Chowder with Chilies
I had never had corn chowder until I made this. Oooh it's so yummy! I think ya'll will really enjoy this! It took about 30 minutes to make.
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
Thursday, November 4, 2010
Vegetable Soup
There is nothing better than home made veggie soup! Especially when you have bread to soak up the juice!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Wednesday, November 3, 2010
Grilled Cheese
I know everyone knows how to make a grilled cheese, but we actually had white bread and a block of cheese when we made these. It sure beats making them with wheat bread and sliced cheese! Notice of thick the layer of melted cheese is! Great idea for a quick supper!
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