Stuffed Peppers in the Slow Cooker

I love using my slow cooker but sometimes things are lacking in flavor. This recipe I found in a cookbook from Sandra Lee. It was full of flavor. I didn't add the rice and it was still really good!

Ingredients:
6 red or yellow bell peppers
1 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Rotel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese

Directions:
Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Whole Wheat Linguine with Green Beans, Ricotta and Lemon

I saw this recipe on Everday Italian for her bikini ready episode. Now you still have to really watch the portion with this but it was very light and super simple! I liked it a lot and will be making it again.

(Once again I forgot to take a pict so this one is from the Food Network)

Ingredients:
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
I added red pepper flakes

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve

Mexican Pot Roast Tostadas

I found this recipe on Food Network.com. I love anything Mexican and usually always use ground beef or turkey so this was a great change.

Ingredients:
2 pounds beef shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes,
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves

For the simple salsa: 1 (28-ounce) can whole tomatoes, drained, reserving the juice
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Directions:
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Season with salt.

For the simple salsa: To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.

To assemble the Tostadas: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves. leaves.

Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Enjoy!!!

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

I found this recipe on the Food Network website.

Ingredients:

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten - (I used just whites)
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Directions:
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Enjoy!!

Chicken and Andouille Sausage Gumbo

I found this recipe on The Food Network I love spicy food so I added a 1/2 cup of the hot sauce and about 1 tablespoon of cajun seasoning. This recipe makes ALOT - so next time I will probably half it.

Ingredients:
2 tablespoons extra- virgin olive oil,
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Directions:
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

Chicken with Zucchini and Tomatoes

I have been looking for new recipes that aren't full of fat. I found this one on about.com.

Ingredients:
4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination

Directions:
Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.

Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.

Turkey Meatloaf

I am not the biggest fan of meatloaf but Dave loves them. I searched for a new recipe that wasn't too bad for you and this is what i found.

(Someday when I find my camera I will take a picture of this)

Ingredients:

1 tsp. oil
1 c. chopped onions
1 stalk celery, chopped
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 lb. ground turkey
1 1/2 c. peeled, grated apples
1 1/2 c. fresh bread crumbs from firm bread
1 lg. egg, lightly beaten
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground pepper

GLAZE:
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tsp. Dijon mustard

Directions:
Heat oil in a small skillet over medium heat. Add onions andcelery and saute 3 minutes or until softened. Stir in thymeand sage and let cool slightly. Combine onion mixture inlarge bowl with turkey, bread crumbs, apple, egg, parsley,salt, mustard and pepper. Mix well. Pack into a greased 8 x4 inch loaf pan. Bake at 350 degrees for 30 minutes. Pouroff any fat. GLAZE: Combine ingredients in small bowl and brush over topof loaf. Bake 30 minutes more or until golden and juicesrun clear when pierced.

Recipe from www.Cooks.com

Rating: I actually really liked this. The apple gave it a great flavor!!

Cabbage Roll Casserole

Ingredients:
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each)tomato sauce
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds) shredded
1 cup shredded mozzarella cheese

Directions:
In a large skillet, cook beef, opion and garlic until, meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from heat.

Layer a third of cabbage in greased 13x9x2 baking dish. Top with half meat mixture. Repeat layers; top with remaining cabbage. Pour remainig sauce over top.

Cover and bake at 375 for 45 minutes. Uncover, sprinkle with cheese. Bake 10 minuteslonger ir until cheese is melted. Let stand for 5 miutes longer before serving.

Enjoy!!

I love stuffed cabbage so this was much easier than hand rolling everything!!

Beef with Broccoli- Weight Watchers Style!!!

I Love Chinese! Here is a healthier version of Beef with Broccoli. I served it with Brown Rice. Once again I forgot to take a picture- Sorry!!

Beef With Broccoli
(Recipe and Picture from - One Tiny Pink Kitchen)


3/4 lb lean top round steak, cut into thin strips
2 tbsp corn starch
1/2 cup beef broth
2 tbsp oyster sauce
2 tbsp honey
2 tbsp reduced sodium soy sauce
1 tbsp dry sherry
1 lb broccoli, stalks cut off - (you can use frozen also)
2 tsp canola oil
1 tbsp diced ginger
3 garlic cloves, minced

Directions:

Combine the beef with 1 tbsp corn starch, until evenly coated. Set aside. Combine the remaining corn starch, beef broth, honey, and soy sauce, dry sherry and oyster sauce.

If using fresh broccoli, boil first for several minutes or steam in microwave. If using frozen omit this step.

Heat skillet or wok under HIGH heat. Add oil to pan and swish around to coat. Saute beef until no longer pink, about 3-5 minutes. Add ginger and garlic and saute an additional 2-3 minutes, stirring around frequently. Add liquid mixture and broccoli and saute until sauce is nice and bubbly.

Serve with rice. Makes 4 servings.

POINTS per serving: 4

Chicken Osso Bucco ( Weight Watchers Recipe)

I am not a Weight Watchers person but I have heard great things about this recipe. I used Chicken breast instead of thighs.

Ingredients:

1 teaspoo olive oil

1 1/2lbs chicken breast (it calls for bonless thighs)

1/2 cup chopped onions
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Directions:

Heat the oil in a large nonstick dutch oven over medium heat. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven. Stir/saute about 8 minutes or until the vegetables are very soft. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes. Return the chicken to the pan; bring to a boil. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender. Discard the bay leaf. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Recipe and nutrition info are available at http://www.recipezaar.com/161194

This was so easy & really good!!!

Spicy Pan Seared Tuna and Fresh Mango Salsa!

Ingredients:

1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
1 teaspoon chili powder
1 teaspoon ground coriander (optional)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons olive oil
4 tuna steaks (6 ounces each), cut about 1 inch thick

Directions:

In a small bowl, stir together the 1 tablespoon ground cumin, 2 teaspoons oregano, 1 1/2 teaspoons salt, 1 teaspoon each of coarsely ground pepper, chili powder, and ground coriander, if using, and 1/2 teaspoon each of cayenne pepper, garlic powder, and ground ginger. Add the 2 tablespoons olive oil and combine thoroughly. Spread the spice rub on both sides of the 4 tuna steaks. Set steaks on a plate until ready to cook. Place a large heavy skillet over high heat until very hot (until a drop of water bounces off surface.) Add tuna steaks to skillet. (There will be considerable smoke from the pan.) Sear about 2 minutes, or until tuna can be turned without sticking. Turn and cook on second side 2 minutes--the tuna will be rare. Or, cook to desired doneness, but do not overcook or the tuna will become dry. To serve, place a serving of tuna and top with fresh Mango Salsa.

Fresh Mango Salsa

Ingredients:

2 ripe mangoes
1 small red onion
1 small jalapeno pepper
3 tablespoons chopped fresh cilantro
1 red pepper or green bell pepper
3 medium limes

Directions:

Peel the 2 mangoes and cut each into 1-inch pieces. Chop enough red onion to measure ½ cup. Seed and mince the 1 jalapeno pepper. Chop enough cilantro to measure 3 tablespoons. Coarsely chop the 1 bell pepper. Squeeze enough lime juice to measure 1/4 cup. In a bowl, combine the mangoes, red onion, jalapeno, cilantro, and bell pepper. Sprinkle the lime juice over the mixture and toss to combine. Place bowl on table

So healthy and VERY fresh. Great Summer dish also!

(Sorry I forgot to take a picture!)

Fiesta Lasagna!

I LOVE Mexican food! I found this recipe on http://bethnnates-sweetlife.blogspot.com/ I loved it! I used a few different ingredients. I added the mexican style corn, chopped green chilies, diced jalapenos, and black olives. Next time I will probably put in guacamole also.

Ingredients:
Corn Tortillas (soft taco size)
1 lb Ground Turkey or Beef
1 Jar of salsa
1/2 a sweet onion minced
Shredded Cheese
1 large can re fried beans ( I used refried Black beans)
Mexican style corn
Diced Jalapeno
Diced Green Chilies
Diced Black Olives
Sour cream for serving
1 packet Taco Seasoning

Directions:
Preheat oven to 350. In a large skillet, over medium heat, brown the meat & drain. Add taco seasoning & a bit of water, stir and simmer about 5 minutes. Heat beans in a medium sauce pan In a medium oval Corning wear start the first layer of the lasagna. I put two whole tortillas and then ripped one in half to cover the sides where there was a gap. Then spread a layer of re fried beans over the tortilla layer.Spoon the taco meat over the re fried beans. Next a layer of black olives, corn, jalapeno, green chili, onions then spread a layer salsa using the back of a large spoon. Then cover the salsa with a layer of shredded cheese. Repeat the layering process twice more.Tortillas, re fried beans, black olives, corn, jalapeno, green chili, onions, salsa, cheese.Cover and bake for 30 minutes. Top with Sour cream.

Enjoy!!

German Bratwurst With Mustard Wine Glaze

OK - I know I say I eat healthy- but every once in awhile I don't. My husband, Dave, loves German food. So I thought I would do a late Octoberfest meal. The Bratwurst was great and I served it with pan-fried pierogies and sauerkraut.

Ingredients:
4 bacon strips, diced
5 uncooked bratwurst
1 teaspoon cornstarch
1/4 cup chicken broth /white wine
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 tablespoon white wine/chicken broth
1 tablespoon cider vinegar
1/8 teaspoon celery seed

Directions:
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon pieces to paper towels (save for another use, I topped the pierogies with it). In the drippings, cook bratwurst until no longer pink, about 10-15 minutes. Remove and keep warm. Drain skillet. In a small bowl, combine cornstarch and 1/4 cup chicken broth/wine; set aside. Add the mustard, brown sugar, 1 tablespoon wine/chicken broth, vinegar, celery seed to skillet, cook and stir over medium heat until mixture is hot and bubbly. Gradually add cornstarch mixture. Bring to a boil, cook and stir until thickened. Return bratwurst to the pan; cook and stir until glazed, 2-4 minutes. Top with any extra glaze and serve.

Enjoy!

Recipe from bestsimplerecipes.com
Picture from my kitchen.

Pork Chops with Garden Rice

The rice on this dish is Great!

Ingredients:
6 (1inch) pork chops
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
2 tbsp olive oil
1 clove garlic minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup orange bell pepper ( I used red)
1/3 cup chopped green onion
1/2 cup mushrooms sliced

Directions:
Preheat oven to 350. Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side. In a pot, bring the vegetable broth and rice to a boil. Mix the Italian-style tomatoes, green onion, peppers and mushrooms and cook about 5 minutes or until heated through. Transfer rice to a 9x13 inch baking dish. Arrange the pork chops over the rice mixture. Cover, and bake 1 hour or until rice and vegetables are tender and pork has reached an internal temperature of 160 degrees F.

Enjoy!!

Recipe from http://www.allrecipes.com/
Picture from my kitchen

Tropical Meatloaf!

I found this recipe on a friend's blog, http://www.designingdinner.blogspot.com/ . What made this one of my favorite meals is that DH made it for me!!! He followed the recipe with only a few substitutions. We didn't have green onion so he used red onion instead. It makes it a little stronger. It came out great! DH served it with steamed edamame, black beans, carrots and green beans.

Ingredients:
1/2 cup Egg Substitute (we used All Whites)
1 (8 ounce) can unsweetened crushed pineapple undrained, divided
3 tbsp reduced-sodium soy sauce
1tsp sugar
3/4 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp garlic powder
1 cup dry bread crumbs
1 1/2 pounds ground turkey breast
1tbsp finely chopped onion
2 green onions, finely chopped
2 tspns finely chopped jalapeno
1tsp honey
1 tsp lime juice
1 pinch pepper

Directions:
In a bowl, combine egg substitute, 1/3 cup pineapple,and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8inX4inX2in loaf pan coated with nonstick cooking spray. Top with 1 tbsp pineapple. Bake at 350 for 1 hour or until meat thermometer reads 180 degrees. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve on top of meatloaf.

Enjoy!

Picture from my kitchen

Rustic Chicken Cacciatore

This recipe is super easy and can be customized alot. I didn't feel like pasta so I stirred in large white beans instead. You'llnotice mine looks a little watery that's because I used zuchini and it has a tendency to release water.

Ingredients:

4 Chicken Thighs (i used cut up chicken breasts instead)

1 Onion Diced

2 Tbsp Olive Oil

2 14 1/2 ounce Del Monte Italian style stewed tomatoes

1 Can Italian style Tomato Paste

2 Cups Sliced White Mushrooms

1 Tsp Basil

1/2 cup dry wine- either white or red (OPTIONAL)

Directions:

Brown chicken and sautee onions with olive oil in pan. Add all other ingredients and simmer together for atleast 30 -45 minutes. I continued to chop up tomatoed while cooking. Serve over your favorite pasta or add white beans instead. Top with fresh parmesean cheese.

Enjoy!

You can also add carrots or zuchini

Picture from my kitchen

Roast Beef

This was always one of my favorite dishes growing up and it so easy!

Ingredients:

Beef Roast - use your favorite cut

Salt

Pepper

Garlic

Directions:

Pre-Heat oven to 350. place roast in pan and season to taste. I use bot fresh garlic and garlic powder to season along with salt and pepper. Cook for approximatley 22 minutes per pound.

I served mine with homemade gravy, scalloped potatoes, and steamed green/yellow beans, carrots and cranberries. Enjoy!!

Picture from my kitchen

Fancy Fast Chicken

Ingredients:

6 Boneless Chicken Breasts

6 Slices Swiss Cheese

1/4 lb. Fresh Mushrooms, Sliced

1 Can Cream of Chicken Soup

1/2 Cup White Wine

2 Cups Herbed Stuffing Mix

1 Stick Butter/Margerine

Directions:

Pre-heat oven to 350. Place chicken in lightly greased 9x13 baking dish. Top each piece with a slice of swiss cheese. Arrange mushrooms over cheese. Mix soup and wine and pour over chicken. Sprinkle stuffing mix over top and drizzle with butter. Bake at 350 for 45-50 minutes

Picture from my kitchen

Barbecue Slow-Cooker Ribs

2 sides pork spareribs (about 6 pounds), separated

1 (28-ounce) can chunky tomato sauce

1/3 cup brown sugar

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Directions:

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.