Chicken Thighs with Orange Veggies

Chicken Thighs with Orange Veggies
prepped in my Slow Cooker (Crock Pot)

It probably comes as no surprise- I cook off my blog. The recipes are readily available with ingredients and complete instructions. There always are a few recipes that I need to add to my collection. As a matter of fact we enjoyed one of those recipes at dinner last night. Sometime last year I read an interesting recipe in the newspaper. No, I did not save it. I just remember the basic ingredients. The basic ingredients were Chicken Thighs, Sweet Potatoes, Carrots, Paprika, Black Pepper, Orange Juice and Honey. Everything was baked. 

After thinking about that recipe last week and considering the heat wave that we are now experiencing, it was an invitation for me to place these ingredients in my Slow Cooker and let dinner prepare itself. Who wants to cook on a hot humid day??? I sure do not!! Long story short-  dinner was delicious last night! There were 4 portions, so the extra 2 portions are now in our fridge and will be enjoyed tomorrow night. 

I used boneless skinless Chicken Thighs. Just a few shakes of Paprika for us. Paprika is always located in my spice rack.  

****Note: My Slow Cooker has a non- stick interior, so I place the cut Carrots on the bottom. If I place chicken or meat directly on the bottom it gets crusty. 

Chicken Thighs with Orange Veggies

Ingredients:
4 boneless skinless Chicken Thighs
1 pkg. Baby Carrots
2 Yams or 2 Sweet Potatoes
1/2 teaspoon Parsley
Paprika-  a few shakes from canister
Black Pepper- a few shakes from canister
1/4 Cup Honey
1/2 Cup Orange Juice

Method:

1. Rinse Baby Carrots under cold water, drain.
2. Cut Carrots in half and place in bottom of Slow Cooker/ Crock Pot.
3. Rinse Yams/ Sweet Potatoes under cold water. 
4. Cut into 1" slices.
5. Cut each slice in half.
6. Place in a bowl.
7. Remove fat from Chicken Thighs.
8. Place on top of Carrots in Slow Cooker/ Crock Pot.
9. Sprinkle Parsley on top. 
10. Sprinkle Paprika and Black Pepper on top of Chicken Thighs.
11. Place cut Yams/ Sweet Potatoes on Chicken Thighs.
12. Drizzle Honey over top. 
13. Then pour Orange Juice over all.
14. Place Slow Cooker/ Crock Pot lid on top.
15. Cook on High for 3 Hours. Reduce to Medium for 1/2 Hours.

This dinner cooks itself and is so delicious! It will be a dinner to enjoy any time of the year. A Slow Cooker/ Crock Pot comes in very handy! That small kitchen appliance is great to use on a hot summer day!

Enjoy!
Yummy!

  

Turkey Veggie Soup

Turkey Veggie Soup
2 portion sizes in covered containers
are in our freezer.

When it's chilly and we're wearing hats & gloves whenever we're outside, a large bowl of hearty soup is so yummy at dinnertime.  Making a batch of soup is easy and I always enjoy the fact that I freeze the extra portions for other meals.  On another night taking a container of soup out of the freezer for dinner is even easier!

That night was Saturday night!  Earlier last week it was 63°F outdoors!  I did write 63°F!  What a change from cold with wind chill weather.  Saturday the wind chill made it just outright frigid.  Brrr!  Bring out a bowl of hearty tasty soup.  

Turkey Veggie Soup is one of our faves!  There are many spices to flavor the browned ground Turkey while this soup is really making itself on the stove.

Last week while putting the ingredients together, I found there was no chopped Spinach in our freezer.  Chopped Broccoli was a great substitute!

We were really hungry at dinnertime, so there was no photo op of hot hearty steaming soup in bowls.  The photo above shows the portions in freezer containers- getting ready to be placed in our freezer.

When reheating it for dinner, I add about 2/3 of another can of Chicken Broth to the pot.  Rice always absorbs the extra liquid, so more broth is needed when reheating.

If you've never enjoyed this soup, make a batch.  It is so good! 

Turkey Veggie Soup

Ingredients:
1 lb. Ground Turkey, browned
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Diced or Whole Tomatoes (cut into pieces), drained
1 box (8- 10 ounces) chopped frozen Broccoli (or Spinach), thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey and drain. 
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot, stir.
4. Bring to a boil. Reduce heat to simmer.
5. Simmer about 45- 60 Minutes- until Rice and Carrots are cooked.
6. Stir occasionally while simmering.

Serve with a slice of  Rye or homemade bread!  A bowl of hot soup on a winter evening is so good!

My freezer containers are always ready to pack away the extra portions.

Enjoy!
Yummy!

        

Chicken Florentine via Slow Cooker

~Chicken Florentine~
via Slow Cooker

One morning a little over a week ago a few snowflakes began floating down.  What??  No!!  Say it isn't so!!  Well, they did, but the melting process happened really quickly.  While watching them, suddenly it just felt like "Slow Cooker" time.  The kind of morning when there is much to do and you just know that dinnertime will come just too quickly- even though it is hours away.  You just have that feeling! 

It had been many months since I'd made this Chicken dinner in my Slow Cooker.  A quick glance and I had most of the ingredients.  So why not??  It seems whenever I prepare it, I make it a little differently.  This time there were no Potatoes or Yams to add to the Slow Cooker's pot.  Well, that was just no problem!  We enjoyed this flavorful dish served over pasta. 

It was so good!  It's always very tasty.  The Chicken is always so tender.  Carrots and Spinach are filled with flavor.  There's a sauce to drizzle over the pasta, too.  On a busy day this is tasty and hearty to enjoy at dinnertime.

Chicken Florentine
     via Slow Cooker  

Ingredients:

1 lb. Baby Carrots
1 teaspoon dried Parsley
1 teaspoon dried Chopped Onion
1- 1 and 1/2 lbs. Chicken Tenders
1/4 teaspoon dried Oregano
1/4 teaspoon dried Basil
1/8 teaspoon Garlic Powder
1 (10 oz.) pkg. frozen Spinach, defrosted
1 can Healthy Request Cream of Mushroom Soup
1/3 Cup Water

Method:  

1. Rinse Baby Carrots under cool water.  Place in Slow Cooker's pot.
2. Sprinkle on 1 teaspoon dried Parsley and 1 teaspoon dried Chopped Onion.
3. Rinse Chicken Tenders under cold water and place on top of Carrots.
4. Sprinkle on Oregano, Basil and Garlic Powder.
5. Add defrosted Spinach on top, spreading evenly. 
6. In a small bowl mix well Cream of Mushroom Soup with 1/3 Cup Water.
7. Spread evenly over top of Spinach.
8. Place lid on Slow Cooker and set temperature.
9. Cook on #5- High for 1 Hour.  Then, reduce heat to #3 for 2 Hours. 
10. Serve over Pasta.
11. Enjoy!

Refrigerate any leftovers! 

This is a great dinner any season of the year.  I always keep a can of the soup in the pantry, just in case I need it.  Much like there's always an extra bag of Flour sitting on the shelf, too.

Dinner tonight??  Oh, our temps were in the mid 60's°F, so Chicken on the grill was quick and easy.  We live in New England!

Enjoy!
Yummy!

   

Hearty Turkey Veggie Soup

Hearty Turkey Veggie Soup
Portions ready for the freezer!

Oh, it is a bit chillier in the AM these days!  It happens every October, but I'm never prepared for the sudden need to wear a jacket when taking the daily walk.  My Marigold & Zinnia seeds are stored away to plant next spring, so it's probably time to take out more of the long sleeved jerseys.  Thinking of those long sleeves brings the thought of a hearty soup at dinner time!  A soup that contains a few colorful veggies like tomatoes, spinach & carrots with rice.

Two years ago my large Dutch Oven would contain a yummy Sausage Soup.  Alas, that was 2 years ago.  Now, I'm keeping cholesterol in mind even more than before.  I've learned that my yummy Sausage Soup tastes mighty good when I substitute browned/ drained Ground Turkey for the browned/ drained Sausage!  Add more spices into the pot when this soup is simmering and it's oh so good!!!  So good, that yesterday I was searching for it in our freezer.  Well, that quick JG Take Out Meal was not to be seen on any freezer shelf.  Looks like Ground Turkey needs to be added to my grocery list!

Hearty Turkey Veggie Soup

Ingredients:

1 lb. Ground Turkey
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Dice or Whole Tomatoes, drained
1 box (8- 10 ounces) chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey & drain.
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot.
4. Bring to a boil & reduce heat to simmer.
5. Simmer about 45- 60 minutes- until Rice has cooked.

Could this be any easier?  No!  Serve with a slice of Rye Bread.

After enjoying a bowl of this hearty soup at dinner, you'll notice there is a quantity left in the pot.  No problem here!  This soup freezes very well.  After the soup cools, I place 2 portions in freezer containers, date/ label.  Into the freezer they go.

There is nothing like searching for a quick dinner in my freezer on a cold day & finding this hearty soup.

***The Rice absorbs the liquid when the soup is cooling, so I add Chicken Broth when reheating to enjoy again.

***When reheating for 2 Servings-  I add almost 1 can (14- 20 ounces) of Chicken Broth into the sauce pot along with the soup.  It's yummy!

Enjoy!
Yummy!

    

~Minestrone Soup~

1st Day of Spring- 2015

Looking at the snowflakes falling on Friday reminded me of Minestrone Soup!  It was the 1st day of Spring & I've been waiting for the piles of snow in our front yard to melt.  My Snow Crocuses are deep in the ground- waiting to pop up!  Just sayin'!  Snow meant chilly temps.  Chilly temps called for a bowl of hot nutritious soup!  What can be easier than locating the ingredients at hand & combining them?  Usually, I add 1 Potato cut into chunks into the pot, but it was not to be found.  Sometimes, you gotta' go with the flow & use what's on hand!  This Minestrone Soup tasted so good!      Yum!       

Minestrone Soup

Ingredients:
1 can Red or White Kidney Beans (15.5 ounce)
1 can Tomatoes, drained (16 - 28 ounces)
1 lb. Carrots - peeled & cut into slices or "baby carrots" 
1 box frozen Spinach - defrosted
1 Cup Elbow macaroni
4 cans Light & Fat Free Chicken Broth (14.5 ounce each)
1/4 teaspoon Black Pepper
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Garlic Powder (optional)

*1 washed/ cut into slices Zucchini- was in my fridge, so I added it into the pot.

Method:

1.  Drain Kidney Beans.  Rinse in cold water & drain.  Repeat again.
2.  Place Kidney Beans in large pot.
3.  Drain Tomatoes & cut into quarters.
4.  Add to pot.
5.  Rinse Carrots in cold water & drain.
6.  Add to pot.
7.  Add the remaining ingredients into the large pot.
8.  Stir.
9.  Bring to a boil.
10.  Reduce heat & simmer for 1 hour. Carrots should be tender.
11.  Place in bowls & enjoy along with a slice of Rye Bread.

Yes, there were extra portions!  After this yummy soup cooled the portions were placed in Ziploc Freezer container(s) & then in our freezer.  There will be other chilly days & a bowl of hot hearty soup will be defrosted for dinner! 

 **When reheating, add 1 can (14.5 ounce) Light & Fat Free Chicken Broth.

Enjoy!
Yummy!

   

~Slow Cooker Beef Stew~

~Slow Cooker Beef Stew~
(reheating in a sauce pot)

Oh, it sure is frigid outside!  It's the time of year when our treadmill & I bond!  Well, this time of year & also when we have a heat wave during the HHH weather.  It's also the time of year when a bowl of steaming hearty Beef Stew tastes so good.  Beef Stew is one of those easy prep meals for my Slow Cooker.  Everything goes in the Slow Cooker's pot & a few hours later a scrumptious healthy colorful dinner is ready- without much fuss.

My Slow Cooker's cooking pot has a nonstick coating, but I always spray the cooking pot with PAM.  Then, Carrots are placed on the bottom with the cut up chunks of Beef placed on top.

This tasty easy dinner is always enjoyed the first evening & any extra portions can be placed in the freezer.  After the stew has cooled, individual portions are packaged in Ziploc Freezer Containers, labelled & frozen for a "take out" meal after a busy day when there's no time to cook dinner!  It can be defrosted/ reheated in a sauce pot along with about 4- 6 ounces of water.  Defrosting overnight in the fridge works great, also!   

~Slow Cooker Beef Stew~ 

Ingredients:
1 lb. Baby Carrots
about 1 lb. Beef Stewing Meat
(1) 16 oz. pkg. defrosted Mixed Veggies
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Garlic Powder (optional)
chopped Onions
chopped Parsley
(1) Potato
(1) 14 oz. can diced Tomatoes
28 oz. Tomato Sauce
 
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 under cold water.  Cut in chunks and place on Carrots.
4.  Add (1) 16 oz. pkg. defrosted Mixed Veggies on top.
5.  Sprinkle on Oregano and Basil.
6.  Add Garlic Powder (optional).
7.  Add desired amount of chopped Onions and Parsley. (I use 1 teaspoon of each, dehydrated.)
8.  Wash (1) Potato and cut into small chunks.  Add on top.
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.

**Sometimes I add 2 Bay Leaves before adding the Tomato Sauce.

The weekend is a great time to use your Slow Cooker/ Crock Pot to prepare Beef Stew!  Have you tried it yet?  Tastes so good on a chilly day.  Perfect for tonight, it's snowing!

Enjoy!
Yummy!

         

Chicken Curry

Chicken Curry

My Slow Cooker is used so often!  I enjoy the quick prep time and also the great aroma that floats from my kitchen for a few hours while my slow Cooker is working.  Last week a Slow Cooker/ Crock Pot recipe caught my eye when I scrolled on McCormick's site.  A Slow Cooker Chicken Rice Curry recipe!  Chicken is a staple here, so I kept reading.  An apple - nice!  Raisins - I was definitely hooked.  The next day we totally enjoyed Chicken Curry served over Rice.  "Rice is Nice" and this is my fave method to cook Rice.

There were changes going on when I prepared this yummy entree:

• I really don't like instant rice, unless I'm using my MIL's Rice Pudding recipe, that uses instant rice.  For that reason, I did not follow the McCormick recipe exactly.

• My Slow Cooker has a teflon coating, so I usually place washed baby carrots in the bottom of the pot in many slow Cooker recipes.  The carrots prevent the meat (chicken here) from drying out on the bottom.  Can you tell that I once had a bad experience?  An added plus:  Those nutritious very tender carrots tasted so good here.
  

Extra portions to be placed in my fridge

In my photos the fluffy Rice is not plated with this yummy steaming flavorful Chicken Curry on top.  The aroma was so enticing - we could not wait for me to take out my camera and focus.  The extra portions shown above were covered with foil and refrigerated.  The Rice & Chicken Curry were reheated 2 nights later for another yummy dinner!  Sooo goood!

The Raisins & the unpeeled Apple cut into chunks added with the Curry Powder taste so good!  The carrots pick up a little sweetness, too.

Chicken Curry with Rice
                                            inspired by McCormick 

Ingredients:
1 (16 ounce) pkg. rinsed Baby Carrots
2 lbs. boneless skinless Chicken Breasts
2 Bay Leaves
1 large Apple cored & cut into chunks - Cortland or Empire
1/4 Cup Raisins

1 Tablespoon Curry Powder
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1 Tablespoon dehydrated Onions

*  *  *
2 ounces Water
3 Tablespoons Flour
1 can (14.5 ounces) Chicken Broth
         (I use Fat Free/Lower Sodium Broth.)

Method:

1. Spray Slow Cooker pot with PAM.
2. Wash Baby Carrots & place on bottom of Slow Cooker pot.
3. Rinse Chicken Breasts under cool running water & place on Carrots.
4. Add 2 Bay leaves.
5. Wash Apple.  Core & cut into chunks.  Add on top of Chicken.
6. Sprinkle on Raisins.
7. Add Curry Powder, Paprika & Garlic Powder.
8. Sprinkle on Dehydrated Onions.
9. In a bowl, combine Water, Flour & 1/4 Cup Chicken Broth.  Stir until smooth.
10. Add remaining Broth to bowl, stir.
11. Add Water, Flour, Broth combo to Slow Cooker pot.
12. Place lid on top.
13. Set temperature to High.  Cook for 4 hours.
14. Start preparing the Rice about 40 Minutes before turning off the Slow Cooker.  Click for Recipe. 

This is absolutely delicious!  Take your Slow Cooker/ Crock Pot out and make this entree.  Full of flavor and very tender!

Enjoy!
Yummy!

     

Cole Slaw with Raisins

 

Cole Slaw with Raisins

Cabbage!  Carrots!  Raisins!  Each is tasty & nutritious by itself.  Put them together, add a few other ingredients & an easy salad can be enjoyed at dinner!  Cole Slaw with Raisins is so yummy!

Many years ago, my mother-in-law gave me her delicious, tangy Cole Slaw dressing recipe.  In the past I've purchased the cabbage & the carrots to peel/ shred, but these days a bag of these ready shredded veggies makes this side dish very easy to prep.

If you're waiting for the warmer days when the local salad ingredients will be available at roadside stands to be purchased, but still enjoy fresh salads, make this Cole Slaw.  It's great!  Add the raisins for that extra sweetness.

This dressing also tastes great in Carrot Salad.

Cole Slaw with Raisins

Ingredients:
1  bag shredded Cabbage & Carrots (16 ounce)
1/2 Cup Raisins
*  *  *  *
Dressing Ingredients:
6 Tablespoons Mayonnaise
2 Tablespoons Sugar
1/2 Cup Milk (I use Soy Milk.)
1/2 Cup Vinegar (I use Cider Vinegar.)

Method:

1. In a large bowl combine Mayonnaise and Sugar.
2. Add Milk & Vinegar and stir well.
3. Add shredded Cabbage & Carrots to mixture, stir.
4. Add Raisins.
5. Stir well, cover & refrigerate.
6. After 2- 3 hours, stir again & refrigerate.
7. Repeat again in 2- 3 hours.
8. Before serving, stir again.

This is a delicious easy to prepare side dish when serving seafood or any entree that has been prepared on the outdoor grill!

Spring is here!!!  Woohoo!!!

Enjoy!
Yummy!

  

Hearty Minestrone

Hearty Minestrone
(File Photo)

A bowl of hearty homemade soup on a cold winter day!  Sometimes, it's the perfect food for dinner.  It sure is if & when you feel a bit under the weather.  Ah, Minestrone Soup!  Earlier this AM, I could see a pot of colorful nutritious veggies simmering in chicken broth on my stove.  That brought me to my pantry to locate the cans of chicken broth, the canned tomatoes & the kidney beans.  Spinach & green beans were in the freezer, with carrots in the fridge, so I was definitely good to go!

It's been a while since I've made a pot of Minestrone Soup.  It's also been a very long time since I've had the "common cold" (that seems to be lasting forever right now).  So glad that I always get the yearly flu shot!  The "common cold" is unpleasant enough.

About an hour ago my Dutch Oven pot & cover were located and I was on my way to make a batch of this easy, yummy hot hearty soup!  Woohoo! 

Minestrone Soup

Ingredients:
1 can Red or White Kidney Beans (15.5 ounce)
1 can Tomatoes, drained (16 - 28 ounces)
1 Potato, cut into small chunks, if available
1 Cup Green Beans - defrosted
1 box frozen Spinach - defrosted
1 lb. Carrots - peeled & cut into slices or "baby carrots"
1 Cup Elbow macaroni
4 cans Light & Fat Free Chicken Broth (14.5 ounce each)
1/4 teaspoon Black Pepper
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Garlic Powder (optional) 

Method:

1. Drain Kidney Beans.  Rinse in cold water & drain.  Repeat again.
2. Place Kidney Beans in large pot.
3. Add the remaining ingredients into the large pot.
4. Stir.
5. Bring to a boil.
6. Reduce heat & simmer for 1 hour.  Carrots & potato chunks should be tender.
7. Place in bowls & enjoy.

Remaining portions can be placed in freezer containers & into your freezer they go to enjoy on another cold winter evening.

**When reheating, add 1 can (14.5 ounce) Light & Fat Free Chicken Broth.

With a little more snow predicted for tomorrow, "Oh no!" this just may be a repeat dinner tomorrow evening! 

Minestrone is an easy nutritious yummy soup to make.  I usually have the ingredients in my well stocked kitchen.  Do you keep these ingredients in your kitchen?

Enjoy!
Yummy!

         

Savory Steaming Stew

Hot Hearty Beef Stew

Two weeks ago Beef Stew cooked itself in my Slow Cooker after all of the ingredients were added to the pot.  It's great to prepare and then enjoy a no fuss meal at dinner.  Dinner was definitely hot, hearty and filled with veggies and color!

There were extra portions, so enough for dinner servings (again in two days) was placed in the fridge.  Then, the remaining veggie filled stew was packed in 2 cup Ziploc Freezer Containers.  Into the freezer they went!  These homemade nutritious meals waiting in the freezer are perfect for this time of year.  Many "common colds" and other viruses are making their rounds...all part of the season.  Very happy that my family members did get our flu shots!  There can be a day or two when making dinner is not a top priority.  On such a day defrosting a nutritious homemade meal tastes even better.     

As in so many parts of our country, my area has felt the low temps along with the frigid wind chill during the days into nights.  A bowl of savory steaming stew just hits the spot on a cold night like these past few nights! No, my Slow Cooker was not in use yesterday.  A Ziploc Freezer Container of Beef Stew had been placed in the fridge overnight - to defrost - for last night's dinner.  As it reheated in a sauce pot on my stove, about 8 oz. of Tomato Sauce was added.  Thick, seasoned, hot, hearty Beef Stew tasted great!  A slice of Oatmeal Bread dunked into the rich tomato sauce while enjoying the stew...YUM! 

Slow Cooker Beef Stew  see: recipe posted 1/22/12

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.

Have you enjoyed Beef Stew at dinner this winter?  Do you freeze the extra portions to enjoy again?  The weekend is a great time to take out your Slow Cooker/Crock Pot!

Enjoy!
Yummy!

          

Prep It, Freeze It & Enjoy Again!

This week brings many activities!  That translates into dinner being "whipped up" quickly.  For me it's the perfect opportunity to remember the Ziploc Freezer containers of Sausage Soup waiting in our freezer.  One container placed in the fridge to defrost overnight works very well!  A can of 14.5 oz. of lower salt/low fat chicken broth is also needed when reheating the cold soup in a pot on the stove.  The Rice absorbed the liquid broth as the soup cooled - before freezing.

*Update:  Image added 1/11/13

I found it fascinating that while my container of Sausage Soup was in our fridge defrosting, other blogging friends/cooks were clicking on my recipe for this scrumptious, filling soup that I posted last year. (Click for link.)   Therefore...I'm posting the recipe, again!  :)

Last night a hearty bowl of this yummy soup along with sliced Rye Bread was quick, easy & oh so tasty!  Yes, it was in my freezer, but two weeks ago I made a pot of it using this easy recipe:

Sausage Soup

Ingredients:

1 lb. Italian Sweet Sausage - removed from casings
4 cans (14.5 oz. each) College Inn Light & Fat Free Chicken Broth
1 can (14 - 20 oz.) Diced or Whole Tomatoes, drained
1 box chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1/4 teaspoon Ground Black Pepper
1 pkg. (10 - 14 oz.) defrosted Green Beans - optional

Method:

1. Remove Sausage from casings and brown in skillet.
2. Break Sausage into pieces while it is browning.
3. Place all remaining ingredients into large pot or Dutch Oven.
4. Add browned Sausage.
5. Bring all ingredients to a simmer.
6. Simmer about 45-60 minutes until Rice has cooked.

*When reheating refrigerated or defrosted portions, a 14.5 oz. can of College Inn Light & Fat Free Chicken Broth is added to the defrosted contents while the soup reheats on my stove. The Rice has absorbed the liquid.

This is definitely a meal in a bowl!  (~No photo today.  A problem with the images.~)

Do you prepare this quick, easy & delicious soup?

Enjoy!
Yummy!

       

*It's great to have a "techie" husband! We worked through the image uploading issue today 1/11/13!  Woohoo!   

Baked Pork Tenderloin with Roasted Carrots

Roasted Carrots

So often in the evening while the oven is preheating for that 20 minutes, everything is prepped.  Just before the "NBC Nightly News" starts, the oven door is opened and our dinner is placed inside.  Definitely a fave during the colder months is Baked Pork Tenderloin with Roasted Carrots.  The meat is placed in the center of a large foil lined (sprayed with PAM) cookie pan.  Then, Olive Oil/Herb coated Carrots are placed around the Pork Tenderloin.  They are baked/roasted together!  Easy + Yummy!   

When my local grocery store Big Y has a Pork Tenderloin special of "Buy 1 Get 1 Free", this is always  one dinner we enjoy.  While baking, the Pork Tenderloin rests on 2-3 Bay Leaves and is covered with a sprinkling of Oregano + Rosemary Leaves.  Delicious!  Couple that with Roasted Carrots and the aromas from our kitchen beckon us to dinner after we learn the news of the day.

Roasted Carrots

1. Line a large cookie pan with foil.
2. Spray with PAM.
3. Rinse Carrots in cold water.
4. Place Carrots in a Gallon sized Ziploc Freezer bag that contains 3 Tablespoons Olive Oil, 1/4 teaspoon each of Basil, Oregano, Garlic Powder and also Black Pepper and coat.
5. Place coated Carrots on outer sides of foil lined cookie pan. Tongs work well to place coated Carrots on pan.  No sticky fingers.

Pork Tenderloin - about 1 and 1/4 lbs.

1. Place 2-3 Bay Leaves in center of cookie pan where Tenderloin will be placed.
2. Rinse Tenderloin in cold water.
3. Place Tenderloin on Bay Leaves.
4. Drizzle about 1-2 teaspoons Olive Oil on top of Tenderloin.
5. Sprinkle 1/4 teaspoon Oregano on Tenderloin.
6. Sprinkle 1 teaspoon Rosemary Leaves on Tenderloin.

Bake the Pork Tenderloin + the Carrots in 425°F oven for 40 minutes. 

After removing from oven, cover with foil and let sit/rest for 5 minutes.  Then, remove Pork Tenderloin and cut into slices.  The roasted colorful Carrots are a delicious veggie bursting with flavor.

Sometimes, Easy Cheesy Noodles round out this yummy colorful dinner! Mmmmm!  I also enjoy a little Mustard as a dipping sauce for pieces of sliced Pork Tenderloin!  Do you like mustard?

Enjoy!
Yummy!

       

~Sausage Soup~

Sausage Soup Simmering - Mmm!

This afternoon a steady rain is falling.  It's the perfect kind of day to enjoy a large bowl of hot hearty colorful soup filled with veggies at dinner.  Tonight, it's Sausage Soup for us.  Two days ago my large Revereware covered pot was put to use.  A batch of this delicious soup simmered along.  We sure did enjoy it for dinner that evening!  After our evening meal and the soup had cooled four labelled portions were placed in Ziploc Freezer containers and two portions were saved to enjoy again a bit later in the week. 

It's just the best to have a hearty soup ready to defrost waiting in the freezer!  Yes, Bertucci's does offer this soup on its menu, but I find their soup consists mostly of broth.  Nothing beats a hearty Sausage Soup.  And the cook controls the salt content!

Now, whenever I make this, I add about 12 oz. of defrosted Green Beans.  Green Beans are a fave in my fam, so I add them in whenever and in whatever meal I can.




Sausage Soup

Ingredients:

1 lb. Italian Sweet Sausage - removed from casings
4 cans (14.5 oz. each) College Inn Light & Fat Free Chicken Broth
1 can (14 - 20 oz.) Diced or Whole Tomatoes, drained
1 box chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1/4 teaspoon Ground Black Pepper
1 pkg. (10 - 14 oz.) defrosted Green Beans - optional

Method:

1. Remove Sausage from casings and brown in skillet.
2. Break Sausage into pieces while it is browning.
3. Place all remaining ingredients into large pot or Dutch Oven.
4. Add browned Sausage.
5. Bring all ingredients to a simmer.
6. Simmer about 45-60 minutes until Rice has cooked.

*Extra portions can be placed in the fridge or stored in the freezer.  This makes one delicious meal on a very busy evening.  It's always a welcome sight to find a container in my freezer. 

*When reheating, a 14.5 oz. can of College Inn Light & Fat Free Chicken Broth is added to the defrosted contents while the soup reheats on my stove.  The Rice has absorbed the liquid.

*Update: Our neighborhood is lookin' good after this welcome sight yesterday!


Thank you, FEMA!

Sausage Soup makes a very tasty meal on a very busy night, like tonight!  

Do you also Enjoy it?!
Yummy!

    

Sausage Soup!

It is another bone chilling January day.  Large piles of snow at the corners of many streets make for using extreme caution whenever driving around a corner.  Now, this is a winter that we have not experienced for some time!  A perfect day to reach into my freezer for a previously made dinner ready to reheat.  This past Saturday a pot of hearty Sausage Soup had simmered on my stove.  Not the variety of soup that has a few veggies swimming in lots of broth, but the type of soup that makes a meal in itself.  Rice, Spinach, Carrots & Sausage along with Tomatoes - Yum! 

We enjoyed a large warm bowl, along with Rye Bread, for dinner on Saturday.  The remaining cooled Sausage Soup was placed into Ziploc containers, labelled and then stored in my freezer.  Yesterday, after a busy day, it was so easy to reach into my freezer before dinner for a container of this hearty soup.  It was defrosted and reheated along with 1 (14.5 ounce) can of College Inn Light & Fat Free Chicken Broth.  

Sausage Soup

Ingredients:

1 lb. Sweet Italian Sausage (removed from casings)

3 cans 14.5 ounces each Chicken Broth

     (I use College Inn Light & Fat Free.)

1 bag Baby Carrots (16 ounces)

1 can 14.5 ounces Diced Tomatoes, undrained 

1 box frozen Spinach, (thawed & drained)

1 Cup Rice (uncooked)

1/4 teaspoon Ground Black Pepper

Method:

1. Brown Sausage in skillet after removing from casings.  Break into pieces as meat browns.
2. Place cooked meat in large pot or Dutch Oven.  Add Chicken Broth and heat.
3. Add remaining ingredients.  Simmer for 1 hour, stirring occasionally.

**As this soup cools, the Rice absorbs the liquid.  When reheating I add 1 can broth.  

Does your family enjoy easy to make hearty homemade soup in the winter?  After listening to our local forecast, I'll be making more soups/stews for dinner in the weeks ahead. Brrr!  Tomorrow, Beef Stew will be bubbling away in my Slow Cooker.  :)

Enjoy!
Yummy!

                   

Roasted Yams & Carrots

With the hustle and bustle of getting ready for the holidays, tasty, nutritious, easy to prepare foods are necessary.  Orange colored Yams or Sweet Potatoes and Carrots can be roasted together very easily.  One evening this past week I had both of these veggies to use.  This was a two for one roasting event to be enjoyed along with Haddock Plan B!  Now that we are wearing our winter coats, Haddock Plan B has become Plan A!  No more grilling outdoors until warmer weather... 

Roasted Yams/Sweet Potatoes & Carrots

Preheat oven to 425°F. 
Line a large cookie pan (with edges) with foil and spray with PAM
Roasting Time:  30 - 35 Minutes

The Yams were prepared first, because I coated them only with Olive Oil (for sauteing & baking). 

After washing the two Yams, they were cut into 3/4" slices.
Place in a Gallon Sized Ziploc Freezer Bag containing 3 Tablespoons of Olive Oil.  
Place Yam slices on the outer edges of the large cookie pan.

Tongs work well to place the coated veggies on the baking pan. :)  No sticky fingers.

Carrots
Wash a 1 lb. bag of Baby Carrots in cold water.
Add 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Garlic & 1/4 teaspoon Black Pepper  to the Ziploc Bag.
Mix together. 
Place Carrots into Ziploc Bag and coat with the Olive Oil & Herbs. 
Place the Carrots in the center of the cookie pan. 

Roast 30 - 35 Minutes at 425°F.
Prick with a fork to determine tenderness. 

Not only did my home have a wonderful aroma of herbs, but the heat coming from my oven was very welcome on a cold December day!  :)  Dinner was delicious! 

Enjoy!
Yummy!

     

Just Remember the Cranberry Sauce!!!

Jellied Cranberry Sauce is a must on our Thanksgiving Dinner table, just like Gravy!!!  A dish of the wiggly sauce will also accompany the Hot Turkey Sandwiches that we will enjoy on Friday!  Yummy!   :)  Oh, definitely, there will be moments when our fridge door will open and a "small" slice of moisty roasted turkey will be enjoyed as a snack, just because ...

However, it is customary on the second day after Thanksgiving, we will dine on Turkey a la King for our main meal.  Small bits of turkey along with carrots and peas in a creamy milk sauce placed over toasted oatmeal bread.  It's a much easier version of Turkey Pot Pie.  Is it easy?  You might ask.  Oh, it's very simple to prepare.  And also quick!  Just remember the Cranberry Sauce!!!  

Turkey a la King
Serves 2 - 3 Adults

Ingredients:
1/4 cup Margarine/Butter, melted (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken Broth (I use College Inn low fat, less salt.)
1 Cup Milk
1 Cup Turkey chunks (cooked), more if desired
2 Cups Cooked Carrots and Peas
Toasted Bread

Method

1. Melt Margarine/Butter in skillet.
2. Remove skillet from Medium heat and slowly stir in Flour. 
3. Return to heat and slowly add in Chicken Broth and Milk while slowly stirring constantly.
4. Continue stirring over heat until sauce is thick and bubbly.
5.  Add Turkey chunks. 
6.  Add in cooked vegetables.
7. Stir and heat mixture.
8. Serve over toasted Bread. 

Enjoy!
Yummy!  
Happy Thanksgiving!!!

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!

I’ll Have a Side of …

Cole Slaw! The Cole Slaw with the Raisins, please! Ah, Raisins give Cole Slaw that extra bit of sweetness to a tangy dressing.

Earlier this week I pulled out a recipe that my mother-in-law gave me three decades ago. How time does fly by! And I thought this week zipped by quickly. My Hubby ate this salad often while growing up.

After locating and purchasing a 1 lb. bag of Cole Slaw at my local grocery store produce department, I was ready. The Cabbage, Carrots and Red Cabbage were pre-cut and ready to use. Raisins, Mayonnaise, Sugar, Milk and Vinegar are staples in my kitchen, so it was a matter of mixing the Dressing Ingredients and pouring them over the Veggies and Raisins. It’s easy. It’s quick. The result is just outstanding! Yummy!

Cole Slaw

(1) 16 oz. bag of Cole Slaw (in Produce Dept.)
½ Cup Raisins

Dressing
6 TBS. Mayonnaise
2 TBS. Sugar
½ Cup Milk
½ Cup Vinegar (I use Cider Vinegar.)

Method
1. In a large bowl combine Cole Slaw Veggies and Raisins.
2. In a small bowl combine Dressing Ingredients.
3. Pour Dressing over Veggies/Raisin Combo.
4. Stir well, cover and refrigerate.
5. After 2 - 3 hours stir again, then refrigerate.
6. Repeat #5.
7. Before serving, stir once again.

Sometimes, I prepare it one day before we enjoy this tangy, colorful, flavorful salad. It’s a great side dish for any gathering!

Does your family enjoy Cole Slaw? I’ll be making more this weekend!

Enjoy!
Yummy!

Yes, Chicken Florentine!

Watching Football games was definitely on the agenda this past weekend! On Saturday afternoon my hubby & I bundled up for the cold evening and drove to Chestnut Hill to attend the exciting Boston College Football game. It was a crisp, cold night in the Boston area. Brrrrr! Sunday morning arrived much too soon and the Patriots game would start in the late afternoon. The cold, dark day brought rain here in Western MA.

After turning on our t.v. and looking at the screen to watch the Pats game, we could see white particles falling from the sky! Snow? Yes! Snow in mid October is just too early. Exciting, but too early!

It was around then that I realized I needed to forget the snow falling in the eastern part of our state and give some thought to our dinner. Sometimes, opening the freezer door answers a quick question regarding what is for dinner! Now, sitting in our freezer was a Ziploc Container packed with “leftover” Chicken Florentine a la Slow Cooker. Earlier in the week this meal was prepared in my Slow Cooker (like a Crock Pot). It made for a scrumptious, colorful, nutritious dinner on Tuesday. The “leftovers” were placed in a Ziploc Container along with some cooked broccoli (from another meal).

Locating this labeled and dated container in my freezer was like hitting the dinner jackpot! It did not take long to defrost and heat this yummy dinner in the microwave in a covered piece of CorningWare. This appetizing find was placed over No Yolks Noodles. While the pasta was cooking, the microwave helped to prepare our dinner. Dinner was a snap. And … it was so good!


Chicken Florentine a la Slow Cooker

Ingredients:
(1) 1 lb. bag Baby Carrots
1 & ½ lbs. Chicken Tenders
(1) 10 oz. pkg. frozen Spinach - defrosted
(1) Can Cream of Mushroom (Healthy Request) Soup
Oregano, Basil, Garlic Powder, Parsley, Chopped Onion & Bay Leaves

Method:

1. Place Baby Carrots in a large bowl and rinse with cold water.
2. Then place Carrots into Slow Cooker’s cooking pot that has been lightly sprayed with PAM.
3. Rinse about 1 & ½ lbs. Chicken Tenders in cold water and place on Carrots.
4. Sprinkle about 1 Tbs. Parsley and 1 Tbs. Chopped Onion on top.
5. Defrost (1) 10 oz. pkg. frozen Spinach and spread on top of Chicken.
6. Then, sprinkle about ¼ tsp. Oregano, ¼ tsp. Basil, and ¼ tsp. Garlic Powder on top.
7. Add (2) Bay Leaves.
8. Mix 1/3 Cup Water with (1) Can Cream of Mushroom (Healthy Request) Soup in a small bowl. Spread mixture evenly over top.
9. Place the lid on top of the cooking pot and set the temperature.
10. Cook on #5 (High) – 1 Hour. Then reduce to #3 for 2 Hours.

Enjoy!!!

Sometimes I use Potatoes and at other times I use Baby Carrots when making Chicken Florentine a la Slow Cooker. Any leftovers that have been placed in the freezer, reheated and served over No Yolks Noodles make for a quick, easy, tasty dinner. I was so happy to find this meal in my freezer on Sunday!
Do you use your Slow Cooker or Crock Pot? What do you prepare?

A meal made in a Slow Cooker or a Crock Pot just hits the spot! Easy and delicious!
Enjoy!Yummy!

Add Carrots, too?

Oh, definitely! If you are using your Slow Cooker or Crock Pot to prepare Chicken Florentine a la Slow Cooker, add the Baby Carrots!

Yesterday was a day filled with activities and they would last until later in the evening. Dinner would be eaten quickly. Now, there was a toss up. A quick “take-out” meal could be ordered, purchased and enjoyed, OR earlier in the afternoon I could use my trusty reliable Slow Cooker to prepare a delicious, colorful, fragrant, nutritious dinner. Well, I opted for the second choice and we were very happy with the results.

In our fridge was a bag of Baby Carrots along with some remaining Chopped Broccoli from our dinner the previous night. With the exception of potatoes, all of the other ingredients for Chicken Florentine a la Slow Cooker were located in my kitchen.

So – by substituting the carrots for the potatoes, I learned that a meal that I prepare quite often in my Slow Cooker could taste even better. It tasted so good with the carrots!

Do you use a Slow Cooker or Crock Pot? It takes very little time for prep work and the meals are great!

Yummy!!!