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Archive for September, 2015

Labrador Popsicles

Fro-Yo Chicken Crunch

  • 12.5 oz can of white chicken breast chunks
  • 12 oz plain yogurt
  • Optional:  chopped veggies or apples
  1. Mix all ingredients.
  2. Place mixture in a lined muffin pan, small cups, or ice tray.
  3. Freeze for 5 or more hours.

Sweet & Nutty Beef Pop

  • 4 oz jar of chicken or beef baby food
  • 4 Tbsp peanut butter
  • 4 Tbsp honey
  1. Mix all ingredients.
  2. Place mixture in a lined muffin pan, small cups, or ice tray.
  3. Freeze for 5 or more hours.

Nutty Banana Delight

  • 1 medium banana
  • 1/4 cup wheat germ
  • 1/2 cup peanut butter
  • Optional:  chopped nuts
  1. Mash the banana in a bowl.
  2. Add wheat germ and peanut butter.
  3. Place mixture in a lined muffin pan, small cups, or ice tray.
  4. Freeze for 5 or more hours.
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Slow Cooker Southwest Chicken Chili

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 onions, chopped
  • 1/4 c. chili powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 3 cups Chicken broth
  • 1 (16-ounce) can kidney beans, drained
  • 1 (16-ounce) can black beans, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Optional: 1 stalk celery, chopped
  • 1/2 cup shredded cheddar cheese
  • Cilantro, for garnish
  • Scallions, for garnish

Preparation

  1. Heat olive oil in a skillet and brown onions and garlic (and celery, if using).
  2. Place chicken, broth, and tomatoes in the crock pot.
  3. Add remaining ingredients and stir well.
  4. Cover. Cook on Low for 8 hours.
  5. Remove chicken from slow cooker and shred (use two forks for easy shredding).
  6. Return chicken to slow cooker and stir back into chili.
  7. Serve in bowl topped with sour cream and cheese.

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Slow Cooker Sausage Stew

Ingredients

  • extra Virgin olive oil, as needed
  • 6 garlic cloves, chopped (I add about double this)
  • 1 large onion, thinly sliced (I chop mine instead)
  • 4 to 5 medium carrots, sliced thick
  • 4 cups cabbage, shredded thin
  • 4 potatoes, peeled & sliced (I don’t peel mine and I chunk them instead)
  • Sea salt and freshly ground pepper, to taste
  • 28 oz can of fire roasted tomatoes
  • 1/4 cup of balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp rubbed sage
  • Hot red pepper flakes, to taste
  • 5 to 6 cups of broth, as needed (I use vegetable or chicken)
  • 2 large rings of spicy or polish sausage, sliced

Preparation

  1. Turn on your slow cooker to high and splash olive oil into the bottom.
  2. Once oil is warm, add the chopped garlic and onion, stirring to coat.  (I cook until onion is soft).
  3. Combine the carrots, potatoes, cabbage and seasonings and stir into the crock pot.
  4. Add tomatoes, vinegar.
  5. Use enough of the broth to cover the veggies in the slow cooker.
  6. Cover.  Cook on High for 4 to 5 hours, or until the potatoes and carrots are tender and cabbage is soft.
  7. Add the sliced sausage, just to warm through, (unless your sausage is not pre-cooked – then add this at the beginning).
  8. Add more broth if needed.
  9. Warm through for about 20 to 30 minutes.

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Strawberry Pretzel Salad

Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preparation

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.  Yield: 8 to 10 servings
Pretzel Salad

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Tomato Pie

Ingredients

  • 1 9-inch pie shell
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper

Preparation

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

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Potato Pancakes

Ingredients

  • 5 pounds potatoes, peeled
  • 1 onion
  • 3 eggs, beaten
  • 2 1/2 cups dry pancake mix
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Directions

  1. In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
  2. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Potato Pancake

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Ingredients

  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1 (19-ounce) can chickpeas (garbanzo beans), drained
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon bottled minced garlic

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
  2. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
  3. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Chickpea Salad

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