Wednesday, April 16, 2014

What We Eat Round 3

   And finally, we have round 3 of recipes. Click here for round one and round two. With these three rounds of recipes, we are able to cook one day and eat for several weeks! I love this lifestyle. It works so well with our running schedules. 

Crock Pot Pasta Soup

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups chicken stock (can also use vegetable stock)
2 tsp. Italian seasoning
1 teaspoon salt
2 (15 ounce) cans cannellini beans
1/3 cup grated Parmesan cheese
1 pound elbow macaroni

In a small pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add to the freezer bag along with the tomato sauce, Italian seasoning, salt, and cannellini beans.
To cook, thaw and add to crock pot with chicken stock. Simmer on the low setting of the crock pot for at least 3 hours.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain with cold water. Place in container to be put in the refrigerator (tip: I mixed a tsp. or more of olive oil and stirred them up so that they wouldn't stick)

Dish out soup by placing noodles in bowl first and then stir in the soup.

Top with freshly grated Parmesan cheese.

Use this soup as a base and you could add your families’ favorite veggies such as zucchini, carrots, celery, or squash.

Crock Pot Mongolian Beef

2 teaspoons canola oil
½ teaspoon ginger, minced
2 garlic cloves, chopped
½-1 cup soy sauce (1/2 cup per pound)
½-1 cup water (1/2 cup per pound)
¾-1 cup dark brown sugar (3/4 cup for ½ pound or 1 cup for 2)
1-2 lb of stir fry ready beef
¼ cup cornstarch
2 large green onions, chopped

Directions: Coat your flank steak with cornstarch and let rest. Take the back of your knife and peel your piece of ginger and mince. Mince Garlic and add into freezer bag along with chopped green onion and ginger (I used more garlic, than stated, use as much or as little as you want). Add in soy sauce, water, sugar, and oil. Add in stir fry beef. When ready to cook, thaw and let cook on low 6-8 hours or high for 2-3 hours or until tender.

Herby Pulled Pork
1 pork sirloin roast
1 bottle BBQ sauce
1 onion thin sliced
1 tsp. dried oregano
1 tsp. dried basil

Directions: Place roast, BBQ sauce, and herbs in a freezer bag. When ready to cook, thaw and place in crock pot. Cook on low 6-8 hours or until tender but not over-cooked. Remove roast from crock pot and shred, returning the meat to the crock pot.  Serve on crusty rolls, in a tortilla, or over mashed potatoes.

Slow Cooker Chicken Parmigiana
29 ounces canned tomato sauce
14.5 ounces canned petite diced tomatoes
12 ounces canned tomato paste
2 cups sweet yellow onion, finely diced
1 tablespoon garlic, finely chopped (about 2 cloves)
1 teaspoon dried Italian seasoning
2 bay leaves
4 tablespoons fresh basil, finely chopped (about 6 leaves)
3-4 large boneless, skinless chicken breasts
sliced or shredded mozzarella cheese
grated parmesan cheese
4-6 hard rolls or spaghetti noodles, cooked

In a freezer bag add tomato sauce, diced tomatoes, tomato paste, onions, garlic Italian seasoning, bay leaves, basil, salt, pepper, and chicken. When ready to cook, thaw and place in crock pot. Cover and cook on low for 6 hours.

For Traditional Parmigiana
1.       Remove chicken and top with cheese. Melt cheese in oven.
2.       Top spaghetti with sauce and chicken.

For Parmigiana Sandwhiches
1.       Use two forks to shred the chicken.
2.       Slice the hard rolls in half and toast on a hot buttered skillet.
3.       Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.
4.       Top with a generous sprinkling of grated parmesan, sliced mozzarella and serve.

Slow Cooker Chicken Philly Sandwiches Recipe
2 tablespoons butter
1 large onion, sliced (can always add more!)
2 green bell peppers, sliced (can always add more!)
3 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon worcheshire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Cheese wiz or sliced cheese of choice
Crusty rolls

Place onion, peppers, chicken, soy sauce, worcheshire sauce, garlic and onion powders in a freezer bag. Freeze until ready to eat. Thaw and place in crock pot. Top with butter. Cook for 6-8 hours on low. Shred chicken and place on toasted rolls (if using sliced cheese, melt cheese on rolls). 

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