Slow cooker swiss steak

Cut one round steak into serving sized portions.  Place in crock pot.  Cover with a can or two of stewed tomatoes and one chopped onion.  Cover and cook on high 3-4 hours or low for about 8 hours.   My family likes this with mashed potatoes and a vegetable like corn, peas or green beans.  This is a super easy meal because you don't even have to brown the meat before you put it in the crockpot. 

I ended up not getting this started in time so I transferred it to my pressure cooker and it was done in about 20 minutes.  I am going to start using my pressure cooker more often because it makes the food tender and it uses less fuel.  Both of which are good things.

Sweet and Sour chicken to can

Sweet And Sour Chicken


By Marty Junker and Janice Lam

4.5 lbs chicken,boneless, skinless, thighs and/or breasts cut in bite sized pieces
2 large green peppers chopped
1 large red pepper chopped
1/2 of an onion chopped
3 20 oz cans pineapple chunks drained, reserve juice
3/4 cup brown sugar
1 1/4 cups white vinegar
6 tablespoons coconut aminos (I have to find out what these are)
1/4 cup ketchup
1 tsp ginger

Layer the chicken, onions, peppers and pineapple in quart jars.

Heat the brown sugar, vinegar, soy sauce, catsup, ginger, and 3 cups of pineapple juice (add water if there is not enough) and bring to a light boil until the sugar is dissolved.

Pour liquid over the solids in the jar with 1" headspace. REMOVE BUBBLES!

Pressure can for 90 minutes at 11 lbs pressure or according to your elevation.

Corn dogs

■1 cup milk


■2 medium eggs

■1/4 cup oil

■2 tablespoons sugar

■1 teaspoon salt

■2 teaspoons baking powder

■1 1/3 cups corn meal

■2/3 cup flour

■1 to 1-1/2 pounds hot dogs

■flour for dusting (about 1/2 cup)

■Hot Fat for Deep Frying

■Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 30 corn dogs.
I bought 3 packages of hot dogs with 10 to a package and this recipe made all 30.  I might have been able to make 1 or 2 more but I didnt have them so we made hush puppes with the little bit of left over batter.
source: http://www.hillbillyhousewife.com/corndogs.htm

Corn Dog Bites

CORN DOG BITES

1 cup self rising flour
2/3 cup cornmeal
1 Tbsp sugar
... 2 Tbsp vegetable oil
1 egg, slightly beaten
1 cup buttermilk
1 pkg hot dogs
Oil for frying

Combine first three ingredients in a large bowl. Combine 2 Tbsp oil,
egg, and buttermilk; stir into flour mixture, mixing well. Cut each
hot dog into 5 pieces. Dip each piece into batter coating
completely. (Use wooden picks to aid in dipping). Heat oil to 375.
Fry pieces until golden, turning once, draining on paper towels.

recipe by: Lani Olson Thompson

Spinach Lasagna

Easy Healthy Spinach Lasagna
Time 75 minutes

Serves 8

Ingredients
--------------------------------------------------------------------------------
2 cups lowfat cottage cheese
2 egg whites or the equivalent of 1 egg substitute
2 cups shredded lowfat mozzarella cheese (freshly graded tastes best)
1 jar spaghetti sauce (32 ounces- I go for low fat and garlic/ mushrooms)
1 pkg frozen chopped spinach (if you love spinach you can do 2
9 or 10 uncooked lasagna noodles
3 cloves garlic chopped finely
3/4 teaspoon oregano
salt and pepper to taste
Parmesan cheese- optional
How to make it
--------------------------------------------------------------------------------
In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzerella, egg, garlic, and seasonings
Preheat oven to 350 degrees
Spray cooking spray on the bottom of a 13x9x2 baking dish
Layer 1/2 cup sauce, a noodle layer, and 1/2 cheese mixture
Repeat layer
Top with remaining noodles then sauce and sprinkle with remaining cup of mozzarella. You can also sprinkle parmesan cheese on top.
Cover with foil and bake for approximately 1 hour and 15 minutes, or until lasagna is bubbly and brown on the edges
Let stand for 15 minutes before cutting and serving

source: http://www.grouprecipes.com/62168/easy-healthy-spinach-lasagna.html

I thought I would give an update on the spinach lasagna I posted a few days ago. I made it for supper tonight and it was awesome. I put the spinach, cheese and all the rest of the ingredients except the noodles together along with two eggs. It was so very good. 1~29~2012

Chicken spaghetti

Ingredients
•4 cups cubed cooked chicken
•2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
•2-1/2 cups chicken broth
•1 medium green pepper, chopped
•1 medium onion, chopped
•2 celery ribs, chopped
•2 tablespoons dried parsley flakes
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1 pound process cheese (Velveeta), cubed
•1 package (12 ounces) spaghetti, cooked and drained
•1 can (2-1/4 ounces) sliced ripe olives, optional
Directions
•In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
•Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
•To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).




Nutritional Facts
1 serving (1 each) equals 421 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 1,163 mg sodium, 34 g carbohydrate, 2 g fiber, 31 g protein.

source: http://www.tasteofhome.com/Recipes/Chicken-Spaghetti-2

I am planning on making my own version of this for supper. Some changes I will make are this. I don't buy cream of soups because its so easy to make a white sauce or roux and flavor it with herb or canned mushrooms. I also will not be using Velveeta, instead I will use shredded cheddar. I also don't have any olives on hand so I will just leave those out.

Edited to add: To make this dish I made about 4 cups of white sauce to which I added about 1 teaspoon chicken bouillon powder, 1/2 t. garlic salt, 1 small can mushrooms drained, salt and pepper and one jar of home canned chicken which I broke into small pieces and the juice from the canned chicken. I then added about one cup of cheese which was a mixture of mozzarella and cheddar.

In another pot I boiled water and cooked some spaghetti. I then drained the spaghetti and mixed the white sauce and spaghetti together. I then put the mixture in a baking pan and topped with cheese and warmed this in the oven. When the cheese was nicely browned I removed the casserole from the oven. This casserole was quite good and the approximate cost was less than $6.00 because the chicken I canned was either 77 or 88 cents a pound.

Tamale Pie Recipe

Tamale Pie

1 lb. hamburger
1 pkg. taco seasoning
1 can corn
1 can black beans
1 can pinto beans
1 can tomatoes


2 Jiffy corn bread mixes (sweet cornbread mix)
Cheese

Brown hamburger, drain, add taco seasoning. Add veggies and beans. Place in casserole dish and cover with cheese. Mix cornbread batter according to directions and pour over casserole. Bake as directed for corn bread.

This dish was brought to my daughters by one of the church ladies. It was really good so I asked for the recipe.

Bill's ramen noodles

~Packages of Ramon noodles (For 10 people Bill used about 6 packages)
~Scramble one egg for each package of noodles you are going to use and set aside.
~Pork shoulder steak or other meat like it. Cut into cubes.
~Season meat with garlic and herb seasoning and salt.
~Stir fry meat until its about half way done
~Add veggies (green onions, radishes sliced thin and sliced mushrooms plus any other veggies you want)
~Drizzle Unagi sauce over this and cook until veggies are about half way done.
~Transfer to a stock pot
~Add water and the Ramon noodles (he doesn't break them up)
~Add about half of the seasoning packets to the pot
~Add in the scrambled eggs.
~Bring to a raging boil and shut it off. It is now done. Add cayenne pepper and serve in a bowl.

This is a cheap meal that is filling and tastes great.
Unagi sauce is an eel sauce which is really just a thicker soy sauce. You can buy it at most Asian stores.

Tuna Casserole

I made a pan of tuna casserole about 8x10 or so. Here is what I did.
First I boiled some egg noodles.
~~~
While that was cooking I made a roux.
4 T. olive oil
4 T. flour
3-4 c. milk
make like you are making gravy.
Add salt, pepper and celery salt. I also added about 1/2 c. shredded cheese.
Edited to add: I just read a recipe about making this and she used onion, garlic salt and celery ribs chopped fine.
~~~
I didn't have any frozen peas so I opened two cans and drained one and added about 2/3 of one can to the roux.
~~~
Then I opened and drained two cans of tuna and added that to the roux.
~~~
When the noodles were done I drained them and mixed them with the roux in a mixing bowl. Then I put them in my baking pan and topped with more shredded cheese.
~~~
Its baking now at 350 degrees. I will bake it until the cheese melts and its bubbly.

Simple Macaroni and Beef with Cheese

Simple Macaroni and Beef with Cheese

1 large onion, diced

1 tablespoon canola oil

salt to taste

optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)

one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender

2 pounds lean ground beef

1 box macaroni

1 cup each grated cheddar and mozzarella cheeses

Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.

Now that we have this frozen version, it begs the question, “What is the difference between pulling this homemade version and baking it, and cooking the ubiquitous store-bought kind?” Besides the fact that it’s more satisfying to serve from glass than from foil or plastic? Besides the good ingredients and lack of bad ones? Besides all that extra, gooey, delicious melted cheese? Besides that it was fun to make? Besides that it tastes better?

http://ruhlman.com/2010/05/macaroni-and-beef-with-cheese-%E2%80%94-childhood-love/

Asian Chicken Salad

Asian Chicken Salad
Nutrition Info
Calories: 184.1
Fat: 1.8g
Carbohydrates: 20.0g
Protein: 23.9g
Ingredients1 cup cooked chicken cut into bite-sized pieces
2 cups cabbage shredded
1/2 cup slice mushroom
1/2 cup carrots grated
1/2 cup sliced mushrooms
1 tbsp chopped cilantro
1/2 cucumber, thinly sliced
2 sliced green onions
1 mandarine orange dvivided into sections

Directions
Mix all ingredients together and add 1/4 cup of non fatAsian or Oriental Salad dressing

Number of Servings: 1

Asian Noodles in Satay Sauce

Low Fat Pasta Recipe:
Asian Noodles in Satay Sauce

This is an vegetarian low fat pasta recipe (if you don't add any "meaty" extra ingredients to it).

The original Asian Noodles in Satay Sauce recipe is normally prepared using Udon noodles, but in this version I use fettuccine, which is easier to find in some places.

This is a very filling meal, ideal for a nice family dinner. You may combine it with a salad, but in my experience you can eat this Asian pasta recipe on its own, and you won't need any extra fillers.

Nutritional Information:
Serves 4

Fat: 10 g

Cal: 346

KJ: 1453

WW: 6 Points


Ingredients:

180 g (6 oz) Fettuccine

1 cup of sliced carrots

1 cup of broccoli florets

1 cup of sliced mushrooms

1 cup of halved snow peas

half a cup of minced scallions (or spring onions and chives)

1 Tbsp minced ginger

2 tsps minced garlic

1/4 cup crunchy peanut butter

3 Tbsp low sodium soy sauce

1/4 cup of fresh lime juice

1 Tbsp honey

1 cup of diced cupsicums (red and yellow bell peppers would be nice, for color).




This is what you do:

Boil the fettuccine for about 10 minutes in a large pot with boiling water. Then drain the liquid and set the pasta aside.

In a nonstick frying pan, put 1/4 cup of water and bring to the boil. Add the vegies (carrots, mushrooms, broccoli), and continue boiling for a minute or so. Then, simmer and cover for 4 minutes (till the veggies go tender).

Add the scallions, ginger, garlic and continue cooking for another 2 minutes.

Now, let's make the satay sauce.... mmmm

In a small bowl, mix the peanut butter, soy sauce, the lime juice, honey and 1/4 cup of water. The peanut butter won't mix well, but you pour the mix anyway on the veggies, and mix well.

Now it is time to mix the veggies with the pasta. Put the veggies in the big pot where the Fettuccine is, and mix them well under low heat.

Add the capsicums (peppers), and cook for another minute.

Serve warm.

Tip: If you find this dish too "tangy" because of the lime juice, you may want to add a tablespoon of low fat grated Parmesan cheese.

recipe source:

http://www.delicious-low-fat-recipes.com/low-fat-pasta-recipe-asian-noodles-satay-sauce.html

FREDDS SALMON LOAF

FREDDS SALMON LOAF
1LB CAN SALMON
¾ C MILK
¼ C CHOPPED GREEN PEPPER
2 EGGS WELL BEATEN...
1/1/2 C DRY BREAD CRUMBS
2 Tblsp chopped onion
¼ C melted butter
2 Tblsp butter
2Tblsp flour
¾ c milk
Drain salmon, reserving liquid for sauce. Flake salmon and remove skin and bones. Add ¾ c milk, green pepper, eggs, bread crumbs, onion, ¼ c melted butter and mix well. Spoon into a well greased 8 ½ x 4 ½ loaf pan (bread pan) pack well. Bake 350 for 50 minutesMake sauce for the top. Melt 2 tblsp butter and add flour, blend well. Add ¾ cup milk and liquid from salmon. Stir constantly til thickened. Serve over the top of the salmon loaf.

Recipe from Ethel Mae Nelson

Chicken tacos in the crock pot

‎4 frozen chicken breast (I will use my home canned chicken)
one can of favorite salsa (strain so it's not watery).
The kind with corn makes it a little heartier.
Leave in crock all day, then shred, add a pint of sour cream and serve with refried beans, tortilla chips, tortillas, whatever. Sooo good.

Crock pot pizza

First prep the crock pot with non-stick spray.
Layer these ingredients in a similar way as you would as a lasagna:
Pre-cooked spiral noodles,
pizza sauce (spaghetti sauce works in a pinch),
pepperoni,
mushrooms,
shredded mozzarella cheese.
My crock pot lets me layer these things twice, but a larger one might do three layers.

You can also modify the ingredients to whatever your family likes.

Cook until the cheese is bubbling (about 2 hours is plenty). Enjoy!

Crock pot chicken taco dinner

Chicken Taco Dinner
3 or 4 frozen chicken breast peices ( I will be using my home canned chicken so I wont cook it as long as the recipe suggests)
2 cans of rotel (I use mexican)
2 packets of Taco seasoning
Cook all day. Before serving shred in crockpot.
Can use hard or soft tacos and add whatever you like for taco fixings

Easy tuna casserole

2 cans tuna
1 can corn
1 can cream of mushroom soup
box of noodles of your choice.
Boil noodles then mix all ingredients together after draining. Cover with your favorite cheese, then put in the oven tat 350 until it's melted!

Variation~~~mix the shredded cheese in with the rest of the ingredients and top with crushed plain potatoe chips.

A lady posted this on facebook and I wanted to get it put down on here before I forgot it. Look and sounds easy.

Cream cheese & herb cucumber bites

What You Need
1 carrot, shredded (about 1/2 cup), divided
1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
2 cucumbers, cut lengthwise in half, seeded
Make It
RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
CUT each cucumber half into 5 pieces to serve.

This looks cool to eat. I would just use homemade cream cheese and add my own herbs.

recipe source: http://www.kraftrecipes.com/recipes/cream-cheese-n-herb-56995.aspx?cm_mmc=eml-_-rbe-_-20110809-_-1091&cm_lm=C64CD0C42AB336B1A2C394EFA27DCB02

Bacon and cabbage

How easy is this? Cook your bacon until almost done. Add in chopped or thinly sliced cabbage and cook until done. Sounds yummy. I can use my canned bacon in this.
recipe source: http://lgmattson.blogspot.com/2011/07/bacon-and-cabbage.html

Reuben burgers

Reuben Burgers
Most of the classic Reuben ingredients are in this delicious sandwich – sauerkraut, Swiss cheese – but we substitute zesty ground beef for the traditional corned beef.
Prep Time: 0 hrs 0 mins
Cook Time: 0 hrs 10 mins
Serves: 4
Ingredients
1 lb. lean ground beef
1/2 cup Heinz® Tomato
1/4 cup Sour cream
8 slices Rye bread
4 slices swiss cheese
1/2 cup sauerkraut
Preparation- In medium skillet, brown beef until completely cooked through; drain excess fat.
- Stir in Ketchup and sour cream. Heat 2 to 3 minutes, stirring.

- Spoon meat mixture evenly on 4 slices of rye bread. Top with cheese slices and 2 tablespoons of sauerkraut per sandwich. Top with slice of rye bread.