Crock Pot Mac and Cheese

Had this for dinner last night!  Very yummy but very filling!  There was definitely leftovers for tonight's dinner!   The only variation I added to this recipe was at the end I sprinkled cooked, crumbly bacon over everyone's dish.  It added a nice contradiction to the semi-softness of the M&C. By the way, I got this off of foodnetwork.com

Slow Cooker Macaroni and Cheese

Ingredients

·         Cooking spray

·         8 ounces cooked elbow macaroni

·         One 12-ounce can evaporated milk

·         1 1/2 cups whole milk

·         1/4 cup (1/2 stick ) of butter, melted

·         1 teaspoon salt

·         Dash of pepper

·         2 large eggs, beaten

·         Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

·         Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Spinach and Ricotta Dumplings

I got this one off of FoodNetwork.com and it was delish!  Can feel heavy with the marinara sauce but soooo yummy!  I picked up a fresh baked loaf of bread at Haggen's and served it along side as a great way to scoop out the extra sauce. 

Spinach and Ricotta Dumplings

Ingredients

·         Kosher salt

·         1 10-ounce package frozen chopped spinach, thawed and squeezed dry

·         1 1/2 cups whole-milk ricotta cheese

·         1 cup grated parmesan cheese

·         6 tablespoons all-purpose flour, plus more for rolling

·         2 large eggs

·         Freshly ground pepper

·         Pinch of freshly grated nutmeg

·         2 cups prepared marinara sauce

·         2 tablespoons unsalted butter, cut into pieces

·         Crusty bread, for serving

Directions

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Udon with Tofu and Winter Greens

This is one that I got from FoodNetwork.com and I really enjoyed it!  I don't have much experience with tofu but it really turned out great!  Very simple with few ingredients but very tasty!

Udon with Tofu and Asian Greens

Ingredients

·         1 8-ounce package udon noodles

·         4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil

·         1 12-ounce package firm tofu, cut into 12 pieces

·         Kosher salt and freshly ground pepper

·         1 11-ounce package Asian cooking greens or baby spinach

·         1 bunch scallions, thinly sliced diagonally

·         Large pinch of red pepper flakes

·         3 tablespoons soy sauce

·         Pinch of sugar

Directions

Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.

Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

Slow-Cooker Turkey Meatloaf

This meatloaf was very easy to make, and was so juicy when it came out!  Even great for a quick and easy lunch the next day!  Note:  The tin-foil X is a must!

Crockpot Turkey Meatloaf

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Ingredients:

·         1 Tbsp. olive oil

·         1 onion, finely chopped

·         3 cloves garlic, minced

·         1/3 cup milk

·         1/4 cup dijon mustard

·         3 Tbsp. chili sauce

·         2 eggs

·         1/2 tsp. salt

·         1/8 tsp. white pepper

·         1 tsp. dried marjoram leaves

·         2 garlic cloves, minced

·         1/4 cup minced fresh parsley

·         1 cup oats

·         2-1/2 lbs. ground turkey

Preparation:

In medium pan, cook onion and garlic in olive oil until tender. Place in large bowl with all ingredients except turkey and mix well. Add turkey and mix gently just until combined.

Tear off 2 30" pieces of heavy duty aluminum foil and fold to make two 2"x30" strips. Lay strips in bottom of crockpot in an X pattern, letting the edges hang over the crockpot. Form turkey mixture into a loaf that will fit into the crockpot. Place on top of the foil strips.

Cover crockpot and cook on low for 7-8 hours, until meat thermometer registers 170 degrees. Drain off fat as needed during cooking time using a turkey baster. Use foil strips to lift meatloaf out of crockpot when it reaches 160 degrees F on a meat thermometer. Cover and let stand 20 minutes before slicing. 8 servings

White Chicken Chili

This was a great healthy chili recipe!  Easy to make, the time that it takes to simmer is a great time to clean up so after dinner minimal clean up is required!

White Bean and Chicken Chili

Total Time: 1 hr 23 min

Ingredients

·         2 tablespoons olive oil

·         1 large onion, chopped

·         4 garlic cloves, minced

·         2 pounds ground chicken

·         1 teaspoon salt, plus more for seasoning

·         2 tablespoons ground cumin

·         1 tablespoon fennel seeds

·         1 tablespoon dried oregano

·         2 teaspoons chili powder

·         3 tablespoons flour

·         2 (15-ounce cans) cannellini or other white beans, rinsed and drained

·         1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces

·         11/2 cups frozen corn, thawed

·         4 cups low-sodium chicken stock

·         1/4 teaspoon crushed red pepper flakes

·         Freshly ground black pepper for seasoning

·         1/2 cup grated Parmesan cheese

·         1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Chicken Enchiladas

I found this recipe on FoodNetwork.com and made it for my in-laws when they came to visit.  It is a long process to make these but they are SOOO  good!

Chicken Enchiladas Suizas

Ingredients

·         2 skin-on, bone-in chicken breasts (about 2 pounds)

·         2 cups low-sodium chicken broth

·         2 cloves garlic

·         2 bay leaves

·         3 to 5 sprigs fresh cilantro, plus more for topping (optional)

·         Kosher salt

·         2 pounds plum tomatoes

·         1 or 2 serrano chile peppers, stemmed

·         2 tablespoons vegetable oil, plus 1/2 cup for frying

·         1 large white onion; 2/3 diced, 1/3 sliced into rings

·         1/2 cup Mexican crema or sour cream, plus more for topping (optional)

·         12 corn tortillas, preferably white

·         3/4 cup crumbled queso fresco

Directions

Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.

Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.

Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

Meatballs

Just came across this in Parenting Magazine October 2012 issue. Haven't had these yet but they're on the menu this week!

·    ·       Meatballs:

Asian:

·         1lbs. Ground pork

·         1/2 cup Cooked Brown Rice

·         1 egg

·         Cilantro; season to taste

·         Mix until blended; do not over mix. Place meatballs on a baking dish  covered with foil and bake at 400F for 20 minutes.

·         Serve with Sweet & Sour Sauce

Mediterranean:

·         1lbs. Ground lamb

·         1/2 cup Cooked Quinoa

·         1 egg

·         Oregano; season to taste

·         Mix until blended; do not over mix. Place meatballs on a baking dish  covered with foil and bake at 400F for 20 minutes.

·         Serve with Tzatziki

Tex-Mex

·         1lbs. Ground turkey

·         1/2 cup Instant Oatmeal

·         1 egg

·         Chipotle pepper in Adobo; season to taste

·         Mix until blended; do not over mix. Place meatballs on a baking dish  covered with foil and bake at 400F for 20 minutes.

·         Serve with BBQ Sauce

Italian

·         1lbs. Ground beef

·         1/2 cup Bread Crumbs

·         1 egg

·         Dried Italian Seasoning; season to taste

·         Mix until blended; do not over mix. Place meatballs on a baking dish  covered with foil and bake at 400F for 20 minutes.

·         Serve with Marinara

Steak Marinade

I love this recipe for marinade because in it are most of the ingredients you already have sitting in your kitchen.  The only ingredient that I really have to purchase is the onion.  Great flavor too!

Steak Marinade

Ingredients

·         1 cup vegetable oil

·         1/2 cup soy sauce

·         1/3 cup red wine vinegar

·         1/4 cup fresh lemon juice

·         3 tablespoons Worcestershire sauce

·         1 tablespoon freshly ground black pepper

·         2 tablespoons Dijon-style prepared mustard

·         1 onion, sliced

·         2 cloves garlic, minced

Directions

1.     In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.