~Rice Was Nice~

Rice really was nice!  Actually, it was great!  This past week our local weathermen did indicate in their forecasts that we could get temps in the 90°F range and it could stay around for a heat wave.  The first day our thermometer read 98°F, so we spent as little time as possible outside.  The next two 90°F + days also brought an appreciation of our A/C during our first heat wave of the summer!  My kitchen remained as cool as possible.  It was the time to locate a container of Chicken Florentine a la Slow Cooker in the freezer and defrost it overnight in the fridge.  An easy dinner for one hot evening!

Any season of the year we always enjoy this Slow Cooker/Crock Pot dinner.  Extra portions are placed in our freezer for busy days... Usually,  I serve the defrosted & reheated Chicken Florentine over No Yolk Noodles, but for some reason Rice sounded delicious.  Yum!  It was! The extra cooked Rice?  It was used in another tasty dinner over the weekend.  :) 

Rice

Ingredients:

1 Cup White Rice - I use Uncle Ben's.
1 can (14.5 oz.)  College Inn Chicken Broth Light & Fat Free
1.5 oz. Cold Water
3/4 teaspoons Salt
2 teaspoons Dried Parsley

***Use 2 Qt. saucepan with lid.

Method:

1. Add 1 Cup Rice to 2 qt. saucepan.
2. Add Chicken Broth + Cold Water to equal 16 oz.
3. Add 3/4 teaspoon Salt and Parsley.
4. Stir all.
5. Bring to a boil.  Reduce heat to simmer and cover with lid.
6. Simmer 14 Minutes.
7. Remove from heat + burner.
8. Do not remove lid.
9. Let stand 20 Minutes.
10. Fluff with fork and serve.

This is a very easy method to cook Rice.  However, do not let it over boil on the stove top while covered and is simmering.

Chicken Broth + Parsley add delicious flavorings to Rice! 
Enjoy!
Yummy!

 

Slow Cooker Beef Stew

Bubbling Away...

Definitely the weekend to take my West Bend Slow Cooker down from the shelf in my cabinet!  Yesterday, the snow was falling lightly.  It was cold outside and there were many inside chores to do.  A hot, hearty, colorful, packed with veggies type of meal was planned for dinner.  On a cold winter evening a bowl Beef Stew hits the spot.  This is a very easy tasty meal.  Any extra cooked veggies in my fridge are usually added to the pot before the tomato sauce.  :)

Ready for the Lid!

Slow Cooker Beef Stew

Ingredients and Method:

1. Spray Slow Cooker's pot with PAM.
2. Rinse 1 lb. Baby Carrots in cold water.  Place on bottom of pot.
3. Rinse about 1 lb. Beef Stewing Meat in cold water.  Cut in chunks and place on Carrots.
4. Layer (1) 16 oz. pkg. defrosted Mixed Veggies on top.
5. Sprinkle on 1/2 teaspoon Oregano and Basil.
6. Add 1/4 teaspoon Garlic Powder (optional).
7. Add desired amount of chopped Onions and Parsley. (I use dehydrated.)
8. Wash (1) Potato and cut into chunks.  Add.
9. Place (1) 14 oz. can diced Tomatoes on top.
10. Top with 28 oz. Tomato Sauce.
11. Set Temperature on High for 3 Hours.  Reduce to Medium for 1 Hour. With my West Bend Slow Cooker I set to #5 and then reduce to #3 and 1/2.

This is a delicious dinner on a cold New England night!  A large added plus is that the extra Beef Stew is in our fridge.  On today's busy afternoon/evening filled with NFL Football, dinner will be reheated.  The extra Beef Stew tastes wonderful after it has "seasoned" in the fridge.  Yes, we do have extra rolls for dunking!  Forget the pizza!  We're ready for Football!

Enjoy!
Yummy!
Go Pats!!!

           

A Chili Weekend

Go team!

It was a great weekend and also cold!  Not ideal for taking a walk, but there were other things on our agenda!   We are always up for watching the Boston College Eagles Men's Basketball team and Saturday afternoon's ACC game brought a W!  That quickly led to the NFL Divisional Playoffs!  Sunday afternoon, again, we watched the Playoffs.  Who had time to think about making dinner???  Sure "take out" could work, but my West Bend Slow Cooker is a great little appliance.  Chili made in the Slow Cooker is so good!  Did I mention so easy?

On Saturday evening during the Saints/49ers game we dined on the delicious hearty Chili that had basically cooked itself, with little help from me.  Then came the game we in MA were waiting for - Tom vs. Tim!  :)  Sunday afternoon we were once again glued to our t.v. screen and also enjoying watching former BC Football players in the Divisional Playoffs.  It's unusual for us to be just glued to the t.v. screen, but the Giants/Packers game took our attention.  Dinner time rolled around - again.  I was planning on a dish with chicken, but time just disappeared.  Ah, fortunately in our fridge just waiting to be reheated for dinner - there it was - the extra delicious Chili! 

This is a great meal to prep in a Slow Cooker or Crock Pot.  My Slow Cooker has a nonstick surface, yet I do spray it lightly with PAM.  I also brown the Ground Beef before placing it in the cooker's pot to reduce the fat content. 

(Usually I place one veggie on the pot's bottom and then add the meat/chicken I am using.)

After watching all of the games and enjoying ALL of our Chili, there are no photos to share.  I can share that Chili tastes wonderful on a frigid day and it's very easy to prep this family fave!   

Slow Cooker Chili

Ingredients:
1 to 1 and 1/4 lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2 teaspoons Chili Powder, more if desired
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans and rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

We enjoy our Chili with a dollop of Fat Free Sour Cream on top.  Rye Bread is great for dunking!

Do you Enjoy Chili?
Yummy!

                 

Carrots on the Bottom!

Do you use your Slow Cooker/Crock Pot often? I sure do! Yesterday afternoon, Chicken Florentine a la Slow Cooker bubbled away in my West Bend Slow Cooker and smelled so good! The Veggies and Chicken Tenders tasted great after simmering for a period of time in my Cookers’ Pot. This meal was so easy to prepare. It took about 15 minutes to place all of the ingredients in the cooking pot. That was an added plus!
Sometimes when making this meal, I cut two Potatoes into chunks and add the chunks. Other times like yesterday, a bag of Baby Carrots is added. Baby Carrots are usually on my grocery list, so a bag is typically located on the bottom shelf of my fridge.
Ingredients:
(1) 16 oz. Bag Baby Carrots
about 1 and ½ lbs. Chicken Tenders
(1) 10 oz. pkg. frozen Spinach (defrosted)
(1) can Healthy Request Cream of Mushroom Soup + Water
PAM
*Bay Leaves, Oregano, Basil, Garlic Powder, Parsley, Chopped Onion
Method:
1. Rinse (1) 16 oz. Bag Baby Carrots in cold water.
2. Place Carrots in Slow Cooker’s cooking pot that has been lightly sprayed with PAM.
3. Add (2) Bay Leaves.
4. Rinse and then place about 1 & ½ lbs. Chicken Tenders on top.
5. Spread (1) 10 oz. pkg. defrosted frozen Spinach on top.
6. Then, sprinkle on about ¼ tsp. Oregano, ¼ tsp. Basil, ¼ tsp. Garlic Powder, 1 tsp. Parsley & 1 tsp. Chopped Onion.
7. Mix 1/3 Cup Water with (1) Can Cream of Mushroom (Healthy Request) Soup in small bowl. Spread evenly over top.
8. Place lid on top of the cooking pot and set temperature.
9. Cook on #5 (High) – 1 Hour. Then reduce to #3 for 2 Hours.10. Enjoy!!!
*I use dried herbs/spices from my Spice Rack.

This made for an absolutely delicious, colorful dinner.

Enjoy!
Yummy!