New Year's Resolution

34 days ago I made a New Year's resolution to make a crockpot dinner every Monday of 2011. I figured coming home after work to a hot, home made, ready-to-eat meal, was a good way to start the week.  So far I'm 5 for 5 - thanks to the help of my mom and mom-in-law. 

Statistically, February, is usually when those well-intended new year's resolutions go right out the window.  So I thought a little public accountability might help me over the hump. 

My plan for next Monday, Jane's Slow - Cooked Italian Chicken.  It comes from my favorite crockpot recipe book, Fix-It and Forget-It Lightly by Phyllis Pellman Good, and sounds delicious. I'll post if it lives up to expectations. 

Baked Stuffed Tomatoes

I am back at it again...cooking...who knew I'd enjoy it so much. I got this great recipe out of our farm bureau magazine that we receive. I was a little nervous that T would not like it, but to my great surprise he loved it! And he informed me that he had heard from the Reds broadcasting team that cooked tomatoes were a great food to eat to reduce the chances of prostate cancer. Even better...thanks Marty and Thom Breneman. If you try it, let me know what you think.

Ingredients
4 medium tomatoes, cut in half
1/2 lb ground beef (I used a pound of ground venison)
1/4 cup of onion, chopped fine
1/4 cup of celery, chopped fine
2 T of butter
1 1/4 cups of water
1/2 cup of Grape Nuts cereal
1 t of salt (I used garlic salt)
1/4 cup grated Parmesan cheese

Directions
Preheat oven to 375 degrees. Scoop out tomatoes, reserving pulp. Brown meat in a skillet, remove and set aside. Saute onions and celery in butter until onion is tender. Add pulp and 1 cup of water. Bring to a boil; simmer for 5 to 8 minutes, or until pulp is tender. In a bowl combine meat, cereal, remaining 1/4 cup water, salt and half of the sauce (I also added a little pepper). Place tomatoes in a shallow baking dish; fill with meat mixture. Pour remaining sauce over tomatoes, sprinkle with cheese. Bake for 15 to 20 minutes, or until tomatoes are tender. I served it with fresh green beans. Crusty bread would have been nice too, but I am trying to cut the carbs before vacation so that I can eat them on vacation. Weird how my mind works.
Thanks to Carolyn Tolonese for submitting this recipe! We thought it was delicious!

Curry-Cajun Spiced Chicken

I've found another recipe I like. I have to, once again, give a hand to my Menno folk who created a recipe book that I am currently investigating. If you try it, let me know what you think.

Yields 6 servings.

1/3 c of honey
3 Tablespoons water
3 Tablespoons prepared mustard
2 Tablespoons margarine or butter, melted
2-3 teaspoons Cajun or Creole seasoning
2-3 teaspoons curry powder
1 teaspoon lemon juice
1 clove garlic, minced, or garlic powder
6 skinless, boneless chicken breast halves, or about 1 1/2 pounds
hot cooked rice

In 3-quart rectangular baking dish, combine honey, water, mustard, margarine, Cajun seasoning, curry powder, lemon juice, and garlic. Mix well.

Add chicken breast halves, turning to coat. Arrange in single layer.

Bake, uncovered, at 350F for about 30 minutes or till chicken is tender and no longer pink.

Serve chicken and pan drippings with hot cooked rice.

YUMMY!

What is WRONG with me?

I cooked again last night and it's not even spring break. I loved the recipe. Easy and yummy. That is all one can ask for.
I have to give appropriate applause to my Mennonite folk recipe book from CMF that provided me with this recipe. If you try it, let me know what you think.

Ingredients:
1 lb boneless, skinless chicken breasts cut into 1/2 inch cubes
2 T of taco seasoning
1-2 T of vegetable oil (I used olive oil)
1 c chunky salsa
3/4 c peach preserves
Cooked rice

Directions:
Place the chicken in a large plastic bag. Add taco seasoning and toss to coat.
In a skillet, brown chicken in oil.
Combine salsa and peach preserves, stir into skillet. Bring to a boil. Reduce heat, cover and simmer for 2-3 minutes until meat juices run clear.
Serve over rice.

Beef, Tomato, & Noodles

I loved this recipe. It was easy, tasty, and made leftovers for two lunches. A normal sized crock pot is sufficient. Give yourself 6 to 8 hours to let it sit and cook. Sorry, veggie friends, this recipe is not for you. If you try it, let me know what you think.

Ingredients
1 1/2 lbs stewing beef, cubed
1/4 cup flour
2 cups stewed tomatoes (if you like chunks), or 2 cups crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 cup water
12 oz bag of egg noodles

Directions
1. Combine meat and flour until cubes are coated. Place in slow cooker.
2. Add tomatoes, salt, pepper, and onion. Add water.
3. Cover. Simmer on Low 6 - 8 hours.
4. Serve over cooked noodles.

Tortilla Pinwheels

I recently took an appetizer to a party that people seemed to enjoy. The best part of this appetizer is that is it incredibly easy. Cut a few things, mix things together, plop it in the frig...and there you go. I have to give credit to a cousin-in-law, P., who does tortilla pinwheels for family Christmas. (I LOVE THEM). This is not his recipe but his pinwheels are what inspired me to find something like it.

8 oz sour cream

8 oz cream cheese, softened

1 (4 oz) can diced green chillies, well drained

1 (4 oz) can black olives, well drained (optional)

1 c. grated cheddar cheese

1/2 c. chopped green onion

5 burrito sized tortillas

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4 inch thick. Can serve with salsa (optional).

RECIPE

T. and I made a GREAT recipe the other night on the George. The longer you can let the meat sit in the marinade the better. Enjoy!

Tandoori Chicken

1 8oz carton unflavored lowfat yogurt

1 T Lemon Juice

2 t. Paprika

2 Cloves garlic, minced

1/2 t. Salt

1/2 t. Ground ginger

1/2 t. Cumin

1/2 t. Cayenne pepper

1/2 t. Cinnamon

4 Boneless, skinless chicken breast halves

In a small bowl, mix together the first 9 ingredients. Place the chicken breasts in a shallow glass pan and pour the marinade over the pieces, turning to coat thoroughly. Cover and refrigerate for 1-8 hours, turning occasionally. Cook on grill (George or otherwise) until chicken is done. (Make sure to throw out leftover marinade!)

PS If you try it out, let me know what you think!