sheilaskitchen

Ideas, recipes, menus for the busy family.

Pizza Soup April 1, 2013

Filed under: One Pot Meal,Soup — TeamModine @ 7:54 pm
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IMG_0038

Here is the original from Cooks.com:

1 lb. Italian sausage (skin removed)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. canned tomatoes, diced
1 1/2 qts. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese or shredded Mozzarella cheese
Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl. Add soup; top with cheese. Broil 5 to 10 minutes or until cheese is lightly browned. Makes 12 servings.
I followed this recipe the first time except I didn’t use beef base or the french bread in the bottom of the bowl. And we just added cheese on top without broiling.
Tonight I adjusted it to:
1# italian sausage (skin removed)
1/2 cup green onion
3/4 c cauliflower (I chopped it up really fine in my manual food processor)
1/3-1/2 cup pepperoni
2 Tbsp oregano
1 tsp garlic & herb rub
1 tsp cumin
1 1/2 qt water
30 oz pizza sauce
2 (14.5 oz cans) petite diced tomatoes
3 Tbsp worcestershire sauce
cheese of choice to sprinkle on at the end
I followed the same directions of cooking the sausage and veggies with seasonings. Then I added all the “wet” ingredients. Again, I sprinkled cheese on the end, but didn’t broil it. So yummy!
 

Curried Lentil Soup January 20, 2013

Filed under: Main Dish (vegetable),One Pot Meal,Soup — TeamModine @ 5:12 pm

2 TBSP Canola oil

1 large onion, chopped (or 2 leeks, white part only, cleaned, & sliced)

1 celery stalk, chopped

2-4 cloves garlic, minced

1 1/2 TBSP curry powder

1 cup dry lentils, rinsed

5 cups water

1 bay leaf

2 tsp salt

1 carrot, chopped

2 cups diced red potatoes

1 14.5 oz can diced tomatoes in juice

1/2 cup plain yogurt or sour cream

Heat oil in a large saucepan or stockpot. Add onion & celery and cook them over medium heat, until they are tender, stirring occasionally, about 5 minutes.

Stir in garlic & curry powder and cook 2 minutes, stirring frequently.

Add lentils, water, bay leaf, salt, carrot, and potatoes and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender. Stir in tomatoes and continue simmering for 5 minutes. Remove bay leaf.

As you serve, stir in 1 TBSP of yogurt or sour cream into each bowl of soup.

The Pea & Lentil Cookbook

I used 2 cups of grape tomatoes plus 1 cup of water and added them when I added the lentils and other ingredients before cooking for the 30 minutes. I used my mix ‘n chop to break up the tomatoes as they cooked.

 

Honey Sesame Chicken March 24, 2012

Filed under: Main Dish (Chicken),One Pot Meal — TeamModine @ 4:02 pm
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Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

From SixSistersStuff.com

 

Moroccan White Bean Turkey Chili February 11, 2012

Filed under: Main Dish (turkey),One Pot Meal — TeamModine @ 10:52 am
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Ingredients:

1 medium onion

1 jalapeno pepper

1 medium green bell pepper

1# 93% lean ground turkey

2 Tbsp Moroccan Rub

4 garlic cloves, pressed

1/2 tsp salt

2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed

1 can (14.5 oz) tomato sauce

1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained

Directions:

Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop.

  • Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

Yield: 6 servings

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 190, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 22 g, Protein 21 g, Sodium 1320 mg, Fiber 6 g

Cook’s Tips: If desired, 1 1/2 tbsp (22 mL) paprika, 1 1/2 tsp (7 mL) curry powder, 1 tsp (5 mL) sugar, 3/4 tsp (4 mL) each ground cumin and ground ginger, 1/2 tsp (2 mL) ground cinnamon and 1/4 tsp (1 mL) chili powder can be substituted for the Moroccan Rub.

For an authentic touch, try stirring raisins and diced dried apricots into the chili.

The Pampered Chef- dinner in your Deep Covered Baker recipe collection

 

Breakfast Casserole November 8, 2011

Decided to try my hand at a breakfast casserole in my Deep Covered Baker. It turned out pretty well. My 11 year old, who isn’t fond of eggs, ate 2 helpings.

Ingredients:

1# breakfast sausage (not links or patties)

1# hashbrowns (frozen)

4 oz cream cheese

12 eggs

Optional: Bell peppers, onions, cheese, bacon instead of sausage, mushrooms, olives, tomatoes, etc.

Directions:

1. Break up sausage in the Deep Covered Baker. Add hashbrowns. Cover and microwave on HIGH for 7-9 min, breaking up sausage and stirring every 3 minutes.

2. When the sausage is cooked through, set aside and soften cream cheese in the microwave. Add eggs and whisk until mixed well. (If you’re going to add any of the vegetable suggestions, add them to the egg mixture now.) Pour over sausage & hashbrowns.

3. Microwave, covered, on HIGH for 4 minutes. Stir well. Continue microwaving until the eggs are set. Check with a thermometer, egg casseroles should reach 165.

4. If you want to use cheese, you can sprinkle on top for the last minute of cooking or after it’s done and cover for about 5 minutes. The cheese will melt in that time without going back in the microwave.

 

Taco Soup October 29, 2011

Filed under: Main Dish (Beef),One Pot Meal,Uncategorized — TeamModine @ 3:10 pm
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Ingredients:

1 tsp EACH cumin, oregano, chili powder, paprika, garlic powder, onion powder,  & coriander (I didn’t use paprika or coriander because I didn’t have any)

Salt & pepper

1 lb ground beef

1/2 an onion, chopped

3-4 garlic cloves, minced (didn’t have, didn’t use)

1 can pinto beans (14.5 oz)

1 can kidney beans (14.5 oz) (traded for northern beans because my family isn’t fond of kidney beans)

1 c frozen corn

2 cans diced tomatoes (14.5 oz each)

1 can diced green chiles (4 oz)

1/2 oz of ranch dressing mix (1/2 packet) (didn’t have any, googled it and realized it had a lot of dill in it, so I used 1 tsp of the Pampered Chef Dill mix)

These last 2, I added to the original recipe

1 cup beef broth (the soup was more like stew/chili and I wanted it “wetter”)

2 Tbsp Worcestershire

Directions

Cook beef with all the seasonings. Add garlic. Drain.

Add beans, corn, tomatoes, chiles and ranch dressing mix.

Simmer on low for 2 hours.

Adapted from “For the Love of Cooking” blog

 

Moroccan Beef Stew July 24, 2011

Filed under: Main Dish (Beef),One Pot Meal,Soup — TeamModine @ 8:41 am
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Ingredients:

1 can (14.5 oz) diced tomatoes (fire roasted, but I’m sure plain or garlic & onion would work well, too), undrained

2 cups beef broth mixed with 1 Tbsp cornstarch

1-1.5# stew meat

2 Tbsp Pampered Chef Moroccan Rub

1/2 chopped onion

Mix all the liquids together in crockpot. Add meat & onions. Cook on low.

After an hour and a half, add handful of baby carrots.

After another hour, add 2 chopped, peeled potatoes.

The stew needs to cook on low 7-8 hours, when you’re at the last hour, add 2 small or 1 medium sliced zucchini.

Enjoy!