I had a lot of fun doing "Menu Monday" but as you can see I didn't keep up with it every Monday! So I have decided to start doing "Meals Mommy Makes" so that I can share it with you when I find great recipes, anytime, and when I have time! :)
Below are few recipes that I have cooked lately and the have be FABULOUS!! My new favorite things to cook are slow cooker items and meals that I can make extra of and freeze. So these are the best from what I have been cooking lately :)
EASY POT ROAST AND VEGGIES
*I am always looking for different varieties of Pot Roast. I found this one and added a few of my own ingredients and one that was a suggestion from the grocery store. Put them all together and this was "the best pot roast you have ever cooked" -the hubby!
6 servings
3-4lb, chuck roast
4 med. size potatoes, cubed
4 med. size carrots, sliced or 1lb baby carrots
2 celery ribs, sliced, optl (i left out and added bell pepper)
1 envelope dry onion soup mix
3 cups water (this is where i substituted the ingrd from the store, 1 can beefy mushroom)
PUT poat roast, potatoes, carrots, and celery in slow cooker
ADD onion soup mix and water (soup)
COVER and cook on low 6-8 hours.
CREAMY COOKER CHICKEN
*We just had this one tonight and the chicken was literally falling apart! You can serve over rice or noodles to make this a complete meal, or pair you favorite veggies with it to make a wholesome meal!
6 Servings
1 envelope dry onion soup (works great bc comes in a two pack!)
2 cups sour cream
10 3/4 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
COMBINE soup mix, sour cream, and cream of mushroom soup in slow cooker.
ADD chicken pushing it down so it is submerged in the sauce
COVER cook on low 8 hours
HOMINY TACO CHILI
*Here is a great spin on the traditional "colds night" dinner. The extra ingredients in this dish make it burst with flavor!! I would make it every week if Dustin would let me :) And it also freezes great!
4 Servings
1lb ground beef/turk
1 onion, chopped
1 can hominy, drained
1 can stewed tomatoes, undrained
1 sml can whole kernel corn, drained
1 can pinto beans, rinsed and drained (i opt out)
1 can black beans, rinsed and drained (i opt out)
1 cup water
1 envlp taco seasoning
1 envlp ranch dressing mix
1/2 tspn garlic salt
1/2 tspn pepper
Corn chips, optional, serve with
COOK beef and onion over medium heat until meat is no longer pink. drain, stir in the next 11 ingredients
BRING to a boil. Reduce heat, cover and simmer for 30 mins. Serve half of the chili with corn chips if desired.
FREEZE remaining chili in a freezer container for up to 3 months.
CHEDDAR POTATO CHOWDER
*This is one of Dustins favorite dishes and so good even after frozen (up to 3 months) It is also a great dish to have around the holidays because you can use left over ham in this recipe!
6 Servings
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrots
1/2 cup celery
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
2 cups milk (2%)
2 cups (8 oz) shredded reduced fat cheddar cheese
1 cup cubbed fully cooked lean ham
COMBINE the first seven ingredients (on stove top) Bring to a boil. Reduce heat, cover and simmer for 10/12 mins or until veggies are tender
MEANWHILE place flour in a lg saucepan, gradually whisk in milk. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese, stir until melted. Stir the ham an dht cheese sauce into undrained vegetables until combined.
CHEESY SPAGHETTI BAKE
*Another one of Dustins faves! This is a spin on the traditional spaghetti dish! It is very light with the tomato soup, but very heart and filling. This meal also freezes great for up to 3 months, just double everything and make all at one time!
6 servings
1lb uncooked spaghetti, broken into 3 inch pcs
1 1/2 to 2lbs ground turk/beef
onion, chopped
green pepper, chopped
1 cup milk (or 2 if you want a creamy sauce)
1 can tomato soup
1 can cream of mushroom
2 cups shredded sharp cheddar cheese, divided
COOK spaghetti according to pckg directions. Drain and place in tow greased 13x9x2 baking dishes, set aside
COOK the beef, onions and green pepper over med. heat until meat i no longer pink, drain. Add to pot, milk, tomato soup, mushroom soup and 1 cup cheese. Bring to a boil.
SPOON over spaghetti (will absorb during baking) Sprinkle with remaining cheese.
BAKE, uncovered, at 350 for 40-45 mins or until bubbly and top is lightly browned.
Well I guess this makes up for the weeks I have been missing now!! I hope that you are able to use some of these recipes and you family loves them as much as we do!!
ENJOY!
~**~NICOLE~**~
