3 meals 1 Roast

I Just wanted to share the recipes that I usually use to get the most out of one normal sized Beef roast.

**All measurements are estimated**

Dish 1 - Crock Pot Roast
Ingredients -

1 beef roast (thawed)
2c Apple Cider
2c red wine
1 Tbsp minced garlic
1 bay leaf
celery salt
onion powder

put all ingredients into crock pot and cook on high until beef is cooked fully. Served with baked potato.

Dish 2 - beef flavored rice
Ingredients

1 can cream of mushroom soup
1 can cream of celery soup
2 cans beef broth
10 hand fulls of rice (estimates 3 1/3 cup total)

Preheat oven to 400*F. Mix soups and broth together until fully blended. Mix in rice. put Mixture into baking dish or cake pan. cover with aluminum foil. cook for 60 minutes.


Recipe 3 - Beef and Noodles/Dumplings
Ingredients

shredded beef
1 can cream of mushroom
1 can cream of celery
1 can beef broth
1 batch egg noodles/dumplings . (If using frozen egg noodles use 1 bag)

Mix beef, soup and broth into pot and cook on medium string occasionally. In second pot boil 1 quart of water. add egg noodles or egg dumplings to water and cool until done. drain water and add noodles to beef sauce. stir until noodles are fully coated and serve hot. If dish seems to "dry" add low sodium beef broth. milk, or water until dish takes on desired consistency.

tastes great over mashed potatoes or as open face sandwich topping. recipe can also be made in crock pot and kept on warm setting for a few hours without drying out.

3 meals 1 Chicken

I Just wanted to share the recipes that I usually use to get the most out of one normal sized chicken.


 **All measurements are estimated**

Dish 1 - Crock Pot Dijon Chicken
Ingredients -

1 chicken (thawed)
3-4 c Apple Cider
1 Tbsp minced garlic
2 Tbsp Dijon mustard
1 bay leaf
celery salt
onion powder

put all ingredients into crock pot and cook on high until chicken is cooked fully. Served with baked potato.

Dish 2 - chicken flavored rice
Ingredients

1 can cream of chicken soup
1 can cream of celery soup
2 cans chicken broth
10 hand fulls of rice (estimates 3 1/3 cup total)

Preheat oven to 400*F. Mix soups and broth together until fully blended. Mix in rice. put Mixture into baking dish or cake pan. cover with aluminum foil. cook for 60 minutes.


Recipe 3 - Chicken and Noodles/Dumplings
Ingredients

shredded chicken
1 can cream of chicken
1 can cream of celery
1 can chicken broth
1 batch egg noodles/dumplings . (If using frozen egg noodles use 1 bag)

Mix chicken, soup and broth into pot and cook on medium string occasionally. In second pot boil 1 quart of water. add egg noodles or egg dumplings to water and cool until done. drain water and add noodles to chicken sauce. stir until noodles are fully coated and serve hot. If dish seems to "dry" add low sodium chicken broth. milk, or water until dish takes on desired consistency.

tastes great over mashed potatoes or as open face sandwich topping. recipe can also be made in crock pot and kept on warm setting for a few hours without drying out.

Scrambled Eggs with Cauliflower Puree

I got this recipe out of the book Deceptively Delicious By Jessica Seinfeld.

Jessica's recipe is:

• 2 large eggs
• 4 large egg whites
• 1/4 cup reduced-fat sour cream
• 1/2 cup cauliflower puree
• 2 tablespoons grated Parmesan
• Pinch of salt
• Nonstick cooking spray
• 1 teaspoon olive oil

In large bowl, whisk together the eggs, whites, sour cream, puree, Parmesan and salt. Coat a large nonstick skillet with cooking spray and set the pan over medium-high heat. when your pan is hot, add the olive oil followed by the mixture. Reduce to low heat and cook stirring occasionally until the eggs are scrambled.

I changed it up a bit because I did not feel like separating 12 eggs because I made the recipe x3. I used a total of 12 whole large eggs and used regular sour cream. I also used the "ish" form of measuring the ingredients.

It was a huge hit with the kids. They both wanted seconds and got them. My husband took one bite and said, "What kind of green shit did you hide in the food this time?" When I told him that there was nothing green in the food he said, "Well than what did you put in the eggs that make them take like green shit?" and he did not have seconds. lol. Oh well, it is a winner for the kids and I will cook it for lunch so he doesn't have to eat it.

Cherry Breakfast Bread

With my son starting his school year tomorrow I would like for him to have something that resembles healthy before he runs off into the world. I have decided that unless I can pick up a cerial for under $2, we don't need it. And pop tarts I am almost refusing to buy at all. I have, however, promised that if there is some amazing deal on even the off brand pop tarts that I would pick them up. I think the family will change their tune a bit when they start eating REAL food in the morning instead of the food substitute that they have been getting. I am so glad that I am learning how to cook so that I can provide them with a healthier, less costly meal option.

I promised my son Banana Nut Bread but forgot to buy Bananas last week. I did, however had a can of cherry pie filling that has worked out nicely. (although tomorrow it is too the store to pick up banana's for next week, and possibly some cans of other pie fillings to try them out with this recipe.)

Cherry Breakfast Bread

2 eggs
1/2 cup vegetable shortening
1 1/2 cups cherry pie filling
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt

Preheat your oven to 300 degrees F. Prepare a standard loaf pan by rubbing the sides with shortening or use a non-stick spray. Small loaf pans can also be used without varying the time or temperature for cooking.

I have a bread maker so I let it do all the work for me. I added all the ingredients in the order listed above, set my bread maker to the "dough" setting and waited.

Spoon into your prepared loaf pan or pans and place in the oven to cook. (I was able to fill 5 small pans half way) Bake approximately 55 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on wire racks 10 minutes; remove from pans. It is easier to cut the bread when it is cool, but it taste wonderful warm.

Makes approximately 10 slices of about 1-inch thick.

This is an adapted recipe from a Banana Nut Bread recipe that I found online. To see the original recipe and many others that I plan on trying out please visit http://whatscookingamerica.net/CynthiaPineda/BananaBread.htm

Turkey Stove top Casserole

I have spent my day watching Alton Brown's Good Eats on Youtube. This show always makes me want to cook things differently. So for dinner tonight I put a small spin on my normal pot pie filling to make a stove top casserole.

Turkey Stove top Casserole
2 cups shredded turkey
1 can cream of celery soup
1 can turkey gravy
1 cup of milk
2 cups frozen mixed veggies (or 1 can mix veggies will do)
bag of egg noodles

Cook noodles as normal in a larger pot. While noodles are cooking, in other pot mix your turkey, cream of celery, gravy, milk and veggies. I brought this to simmer, then set the burner on low and covered. When noodles are finished cooking, drain and return to large pot. Then simply dump in your gravy mixture and stir until noodles are fully coated.
My kids enjoyed it, and my husband tolerated it (he does not like casseroles in general). You may want to add salt or pepper to taste, I thought that there was enough salt in cream of celery and gravy to flavor nicely.

links
Good Eats
Alton Brown Website
YouTube videos

Yumma-Zetta

I found this recipe and tried a half recipe out on the family tonight. It seems to be a winner and i am putting together the second half of the casserole and freezing it for a quick fix dinner later.

Yumma-Zetta
3 pounds Hamburger (fried)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 12 ounce package of noodles (cooked)
1 cup chopped celery
1 pound Velveeta cheese

Put in layers in casserole dish. Bake 1 hour at 350 degrees.

I just happened to have Velveeta on hand because it was on sale, i think this dish would taste just fine if you used any kind of shredded cheese.

Baked Steak with Cheesy Gravy

4 Cuts cuts of Filet Mignon
1 Can Campbell's Cheese
1 Can condensed Cream of Celery Soup
1/2 Can Milk

First brown the cuts of mean on a grill or in a pan. Place the meat in baking pan. Separately mix 1 can of cheese with 1 can of cream of celery soup. Fill cheese can to half with milk and add to mixture. Pour mixture into pan with meat. Cover pan with tin foil and bake at 350 for 45-60 min.

Serving suggestions: I like to eat this with Baked or mashed potatoes and use the sauce as a gravy.

Leftover suggestions: I reheat this sauce and use it with a microwave baked potato for a quick lunch. Also, if you use Capbell's Fiesta cheese, it can be reheated for a kick ass dip for Tortilla chips.

Alterations: I have used this recipe with boneless chicken breast, many different cuts of steak, lamb chops and pork chops. My mother has also adds rice to the cheese mixture before baking so she doesn't have to make potatoes too.