Dump and Go Crockpot Dinners

 

Individual Peach Crumble

Peaches are abundant on our trees this year and instead of making a whole pie/crumble this individual pie recipe has been used a lot.

Slice and peel peaches and place in a microwave safe dish.

In a separate bowl add 2 tsp brown sugar, 2 tsp flour, 2 tsp margarine (cut in small pieces), dash of cinnamon. Stir together.

Spread mix on top of the peaches and microwave for 1 1/2 minutes.

(you can also use this recipe using granny smith apples)

Recipes

I've compiled a list of previously posted recipes on a blog page. Hop on over and take a look

A Penny Saved Recipes

Eat Vegan on $4 a Day by Ellen Jaffe Jones

I've been reading quite a lot lately about plant based diets being a healthier choice and although I'm not sure I'm ready to give up fish and chicken (I rarely eat red meat) I think it might be a good idea to introduce some plant based meals into my daily diet.

Some people believe that eating fast food is an economical way to save money with cheap burgers and fries, but if you shop wisely, nutritious food will save you money and be more healthful. Ellen Jaffe Jones explains how to do just that in her book with breakdowns on how much a meal costs and delicious recipes (lots of soups and salads). Processed food and fast food is often more expensive than eating fruits and vegetables in season.

Note: I found Eat Vegan on $4 a day at my local library.

Homemade Brownie Mix

Cake mixes can be expensive and with lots of added unpronounceable ingredients. I found this recipe for making brownies which is easy to make and great for kids to help with.

1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 teasp. salt
1/4 teasp. baking powder
2 eggs
1/2 cup vegetable oil
1 teasp. vanilla

Sieve the first five ingredients into a bowl. Combine the last three ingredients together and add to the dried ingredients. No need to use a food mixer, just stir until blended and bake at 350 degrees for 20-25 minutes (a 9" square pan works well).
Enjoy.

Found a great blog site with recipes and money saving tips. Money Saving Mom

Breakfast Burritos

I found a great recipe for beakfast burritos, that can be frozen, over at Happy Simple Living. Hop on over and take a look.

Slow Cooker Recipes

Kalyn from Kalyn's Kitchen has launched a new site devoted to slow cooker recipes. Hop on over and say "hello" and take advantage of the wonderful recipes she has listed.


Slow Cooker from Scratch

Chicken Divan

This is one of my favorite recipes. I stocked up on canned soup when it was on sale and had all the other ingredients on hand except for the sour cream. (Some recipes suggest a can of chicken soup and a can of mushroom soup and omitting the sour cream)
Instead of making my own breadcrumbs, I sprinkled some from a container of breadcrumbs I already had on hand.



Cooked chicken (1 breast per person)
1 lb broccoli
1 can condensed chicken soup
1 cup sour cream
3 tbsp. mayonnaise
2 teasp lemon juice
1 heaped teasp. curry powder
4 oz fresh breadcrumbs
2 oz butter
2 oz cheddar cheese (grated)

1. Cut broccoli into small floret pieces. Cook for 2 mins in boiling water. Drain and place into shallow ovenproof dish 
2. Place cooked chicken on top of the broccoli
3. Mix soup, sour cream, mayonnaise, lemon juice and curry powder. Spread over chicken.
4. Fry breadcrumbs in butter until brown. Sprinkle over top of mixture.
5. Sprinkle cheese on top.
6. Cook for 40 mins at 325. (Uncover for the last 5-10 mins).

Serve with rice or you can add a layer of cooked rice when making the recipe.

Chicken and Broccoli Alfredo

I found this recipe in a magazine.
I used more broccoli and less chicken.
I've been cooking chicken once a week (enough for several recipes) along with a couple of bouillon cubes in the crockpot and it saved on cooking time for this recipe.





Chicken and Broccoli Alfredo

1/2 of a 1lb pkg linguine
1 cup fresh or frozen broccoli florets
2 tbsp butter
1 1/4 lb skinless, boneless chicken breast halves cut into 1-1/2" pieces
1 can (10 3/4oz) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1.  Prepare linguine according to package directions in 3-qt saucepan. Add broccoli during the last 4 min. of cooking time. Drain linguine mixture.
2. Heat butter in skillet over medium high heat. Add chicken and cook until well browned and cooked through, stirring often.
3.  Stir soup, milk, cheese, black pepper and linguine mixture in a skillet and cook until mixture is hot, stirring occasionally.
Serve with additional Parmesan cheese

More recipes on Campbell's Kitchen

Non Shopping Week

This is the week that I hunt for food in my own pantry instead of wandering the grocery store aisles. See previous post here. I try to do this once a month and get creative with food in the fridge, freezer and pantry.

I have loads of canned tomatoes so for dinner defrosted some chicken breasts, spread pesto on each of them for seasoning and added a spoonful of diced canned tomatoes (save the juice for soup). Cook at 350. Cooking time will depend upon how thick the chicken breasts are but usually 35-40 minutes. They turned out great.

The following day I put the remaining juice in the crockpot with Italian seasoning and a chicken bouillon cube. I added frozen vegetables, another can of tomatoes, a few carrots, water and then some macaroni (you don't want to add the macaroni until later as it will get soggy). I also "found" a packet of cornbread mix.

For a quick way to make brownies, use a chocolate cake mix and add a 15oz can of pumpkin. No need to add any other ingredients. When mixed it will be a little thicker than usual. I made mine in a cupcake pan.

If you have any ideas for using what you have in the pantry, let me know and I'll add a link to this post.

Simply Frugal Lifestyle - soup recipes

Freezing Meals

This is my week of not buying groceries and eating what I have. See blog post here. The past few weeks I've been looking into the best way to freeze meals and found some great recipes for making meals and freezing them. Recipes here I have quite a few meals frozen to use this week. Instead of making a recipe in a 9x13 pan, I use two square pans so that I can cook the meal in the toaster oven and not heat up the house too much while the temperatures are still in triple digits. I cook one and freeze the other. These recipes all seem to freeze well. Arroz con Pollo is my favorite. One change I do make is to cook the chicken first. I cook it in the crockpot.

Here are some recipes that were featured on the Nate Show.

Baked Pesto Ravioli with Chicken

Serves: 6
Equipment: One 9 x 13 inch baking dish, large mixing bowl, 2 resealable freezer bags, heavy-duty aluminum foil

Shopping List
2 pounds boneless, skinless chicken breasts
6 pounds cheese-filled ravioli
1 ½ pounds grated Parmesan 
16 ounces canned low-sodium chicken broth
6 medium zucchini
2 15-ounce cans diced red bell peppers
2 medium yellow onions
12 ounces basil pesto
Salt
Pepper

Ingredients	For One Dish	For Three Dishes
Cheese filled ravioli	2 pounds	6 pounds
Sliced ½ inch, cooked chicken breasts	1 ½ cups	4 ½ cups
Chicken broth	2/3 cup	2 cups
Zucchini, cut into ½ rounds	2 cups	6 cups
Red bell peppers	½ cup	1 ½ cups
Chopped onions	½ cup	1 ½ cups
Basil pesto	½ cup	1 ½ cups
Salt	½ teaspoon	1 ½ teaspoons
Pepper	½ teaspoon	1 ½ teaspoons
Grated Parmesan	1 cup	3 cups

Directions
Prepare the baking dish with cooking spray.
Combine the ravioli, chicken, chicken broth, zucchini, red bell peppers, onions, pesto, salt, pepper and Parmesan in a large mixing bowl. Stir gently to mix ingredients. If making three batches, divide the mixture equally among the baking dish and two resealable freezer bags.

For dinner tonight:
Preheat the oven to 350°F. Cover the dish with foil and bake for 1 hour or until bubbly.

To freeze:
Seal the freezer bags tightly. Label, date and freeze up to 3 months. Thaw at room temperature and cook as directed above.

Tuna Tortellini Gratin

Serves 6
Equipment: Three 9 x 13-inch baking dishes, plastic wrap, heavy-duty aluminum foil

Shopping List
36 ounces albacore tuna
2 ½ pounds canned Alfredo sauce
5 pounds fresh cheese-filled tortellini, 2 lb dry
12 ounces white wine
Olive oil
30 ounces packaged bread crumbs
2 medium yellow onions 
2 red bell peppers

Prepare the baking dish(es) with non-stick cooking spray.

Ingredients	For One Dish	For Three Dishes
Cooked, filled cheese-tortellini	3 cups	9 cups
Canned albacore tuna, drained	1 cup	3 cups
Chopped red bell peppers	½ cup	1 ½ cups
Diced onions	½ cup	1 ½ cups
Canned or jar Alfredo sauce	1 ½ cup	4 ½ cups
White wine	½ cup	1 ½ cups
Salt	1 teaspoon	1 tablespoon
Pepper	½ teaspoon	1 ½ teaspoons
Bread Crumbs	1 cup	3 cups
Olive oil	3 tablespoons	½ cup and 1 tablespoon

Directions
Combine the tortellini, tuna, red bell peppers, onions, Alfredo sauce, wine, salt, pepper, bread crumbs, olive oil in a large mixing bowl. Transfer the mixture to the baking dish (es), dividing equally among three if making a triple batch. Sprinkle 1 cup of bread crumbs over the top of each dish. Drizzle olive oil over top if desired.

For dinner tonight:
Preheat the oven to 350°F. Cover with foil and bake for 45 minutes to 1 hour. Remove the foil and slide the dish under the broiler for 3 to 4 minutes, or until topping is golden brown.

To freeze:
Cover the dishes with plastic wrap and foil. Label, date and freeze up to 3 months. Thaw at room temperature and cook as directed above.

Arroz con Pollo

Serves: 6
Equipment: Three 9 x 13-inch baking dishes

Shopping List
24 ounces white rice
3 15-ounces canned black beans
24 ounces frozen yellow corn kernels 
18 boneless, skinless chicken cutlets (9 breasts)
Garlic salt
12 ounces canned chicken broth
24 ounces salsa
24 ounces marinara sauce
2 medium red bell peppers
9 scallions
Fresh cilantro
Ground cumin
Fresh garlic or 1 8-ounce jar minced garlic
1 pound assorted low-fat cheeses, or pre-packaged grated cheeses (Monterey jack, cheddar, mozzarella)

Ingredient	For One Dish	For Three Dishes
Rice, cooked	2 cups	6 cups
Black beans, drained	2 cups	6 cups
Frozen corn	1 cup	3 cups
Chicken	6 boneless, skinless cutlets	18 boneless, skinless cutlets
Garlic salt	1 teaspoon	1 tablespoon
Pepper	¼ teaspoon	¾ teaspoon
Chicken broth	½ cup	1 ½ cups
Salsa	1 cup	3 cups
Marinara sauce	1 cup	3 cups
Sliced red pepper	½ cup	1 ½ cups
Chopped scallions	½ cup	1 ½ cups
Chopped fresh cilantro	¼ cup	¾ cup
Cumin	¼ teaspoon	¾ teaspoon
Minced garlic	1 teaspoon	1 tablespoon
Grated cheese	1 cup	3 cups

Directions

Prepare the baking dish(es) with non-stick cooking spray.
Spread 2 cups of the rice over the bottom of each of the baking dishes. Layer 2 cups of the beans, 1 cup of the corn, and 6 chicken cutlets over the rice. Sprinkle 1 teaspoon of the garlic salt and ¼ teaspoon pepper over each of the chicken. Set aside.

Combine the chicken broth, salsa, spaghetti sauce, red peppers, scallions, cilantro, cumin and minced garlic in a large mixing bowl. Divide the marinara sauce mixture equally over the chicken, in each dish if making a triple batch. Sprinkle 1 cup of the cheese over the sauce in each dish.

For dinner tonight:
Preheat the oven to 350 F. Bake, uncovered for 45 to 60 minutes or until internal temperature of the chicken breasts reaches 165?F.

To freeze:
Cover 2 dishes with heavy-duty aluminum foil. Label, date, and freeze up to 3 months. Thaw in the refrigerator and cook as directed above.

Veggie Pasta Shells

Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 8-10 servings

Ingredients:

·         24 uncooked jumbo pasta shells

·         1 (10-ounce) can vegetable broth

·         1 carrot, minced

·         1 potato, peeled and diced

·         1 onion, finely chopped

·         2 cups part-skim ricotta cheese

·         1 cup shredded mozzarella cheese

·         1 egg

·         1/2 cup grated Parmesan cheese

·         1 teaspoon dried Italian seasoning

·         1 (28-ounce) jar spaghetti sauce

·         1/4 cup grated Parmesan cheese

Preparation:

Cook pasta according to package directions. Rinse, drain, and let cool.

In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.

To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.

Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.

Chicken Potato Casserole

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Ingredients:

·         10 oz. can condensed reduced fat and sodium cream of chicken soup

·         1 cup sour cream

·         1/4 cup milk

·         2 cups cubed cooked chicken

·         1-1/4 cups shredded Cheddar cheese

·         3-1/2 cups frozen hash brown potatoes, thawed

·         1-1/2 cups frozen peppers and onions, thawed

·         1-1/4 cups shredded Cheddar cheese

·         1-1/2 cups crushed potato chips

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Vegetable Chicken Casserole

This hearty dish cooks entirely in the microwave oven. Follow the directions for freezing and you'll have dinner ready in minutes.

Prep Time: 25 minutes

Cook Time: 17 minutes

Total Time: 42 minutes

Ingredients:

·         8 oz. medium egg noodles

·         1 cup water

·         1-1/2 cups chicken broth

·         16 oz. pkg. frozen broccoli, cauliflower and red peppers, thawed

·         1 onion, chopped

·         2 cups chopped cooked chicken

·         1/2 tsp. garlic powder

·         1/2 tsp. salt

·         1/4 tsp. pepper

·         1 cup shredded Swiss cheese

Preparation:

In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking. Add vegetables, onion, chicken and seasonings. Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot and crisp tender and noodles are tender.

Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2-3 minutes until cheese is melted.

To freeze casserole, do not thaw vegetables. Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated. 4-6 servings

Meatball Stew

The inspiration for this recipe, Meatball Stew En Casserole is rich, delicious and wonderful. This version is much easier and just as good, using some of my favorite convenience foods.

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Yield: Serves 8-10

Ingredients:

·         1-1/2 lbs. frozen fully cooked meatballs

·         9 oz. pkg. baby carrots

·         1 onion, chopped

·         3 cloves garlic, minced

·         2 Tbsp. olive oil

·         8 oz. pkg. button mushrooms, sliced

·         10 oz. can low sodium cream of mushroom soup with roasted garlic

·         1/2 cup milk

·         1/4 tsp. nutmeg

·         1 tsp. dried marjoram leaves

·         1 tsp. onion salt

·         16 oz. pkg. frozen baby peas, thawed

·         1 container refrigerated mashed potatoes

·         1/2 cup grated Parmesan cheese

Preparation:

Bake meatballs as directed on package, or make and bake two batches of Easy Meatballs. Set aside. In small saucepan, cook baby carrots in water to cover until barely tender. Drain and set aside.

In heavy saucepan, saute onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into 3 qt. casserole dish.

Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole. Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly.

To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Saute onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, then stir in frozen meatballs, carrots, and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.

To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400 degrees F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly.