Friday, December 31, 2010
Monday, December 27, 2010
2 cup (2 large) chopped onion
3-4 cloves garlic, minced
2 14 1/2-ounce cans diced tomatoes
2 15-ounce cans dark red kidney beans, rinsed and drained
2 8-ounce cans tomato sauce
4-6 teaspoons chili powder
1 teaspoon dried basil, crushed
1/2 teaspoon pepper
Cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. In crockpot, combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8-10 hoursor on high-heatsetting for 4-5 hours.
Makes about 10 cups (8 main-dish servings).
Friday, December 10, 2010
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.
Defrost. Bake at 350°F for about an hour.
1 bag salad mix
1 can kidney beans or black beans
mix equal parts mayonnaise and sour cream, season to taste with extra taco seasoning mix
Brown meat, add taco seasoning according to pkg directions. Let cool. Combine and stir together salad mix, drained beans, olives, and meat. Toss with sauce. Add cheese and crushed tortilla chips before serving.
thaw taco meat
mix together as little or as much as you want.
Thursday, December 9, 2010
1pkg onion soup mix
1 can water
Potatoes (previously roasted so they can be frozen)
Mix altogether in crock pot.
If frozen, thaw and cook on low all day. Check liquid level towards the end of cooking add more water or white wine if necessary. If you like thick stew make a roué of 1/4 cup melted butter and 1/4 cup flour, mix together and add to Crockpot about an hour before finished cooking.
Tuesday, December 7, 2010
Cook: 15 min
1/3 cup stone-ground mustard
1/3 cup honey
2 TBSP lime juice
1/4 tsp salt
1/8 tsp black pepper
1 lb skinned, boned chicken breast, cut into strips
1/2 cup sesame seeds, toasted
1/2 cup dry breadcrumbs
2 large egg whites, lightly beaten
1. Preheat oven to 350
2. Combine first 3 ingredients in a shallow bowl
3. Sprinkle salt and pepper over chicken. Combine sesame seeds and breadcrumbs in a shallow dish. Dip one-forth of chicken in egg whites, and dredge in sesame seed mixture; repeat procedure with remaining chicken, egg whites, and sesame seed mixture.
4. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 350 for 15 min, turning once. Serve chicken with mustard mixture.
From The Complete Cooking Light Cookbook, 2000
Bag 1: egg whites
Bag 2: sesame seed/bread crumb mixture
Bag 3: Chicken
Bag 4: mustard mixture
Follow above directions, omitting step 2 (since I've already done that for you). I used panko bread crumbs instead of regular.