Friday, April 16, 2010

Crock Pot Beef and Mushroom Stew

OK this baby is cooking longer than I thought she would be. I am due in 7 days, and I'm still cooking. I felt like beef stew tonight, not sure why. I just threw a bunch of things together and it's pretty darn good!!

  • 1-2 lbs beef pieces, I used stir fry strips

  • 2 Tablespoons chopped garlic

  • 1/4 cup flour

  • 1 14 ounce can beef broth

  • 6 ounces tomato paste

  • 1 can diced Italian style tomatoes, undrained

  • 16 ounces assorted and chopped mushrooms

  • 1 can whole white potatoes, drained

  • 2 cans sliced carrots, drained

  • 1 box frozen green beans

  • 5-6 springs fresh thyme

  • 1 cup water

  • salt and pepper to taste

Salt and pepper beef. In a skillet on medium high heat brown beef. Towards the end of the browning, add in chopped garlic and the flour. Turn off heat and mix together. Put in crock pot. Add the rest of the ingredients and mix well. Cover and cook on high for 4-6 hours, or low for 6-8 hours. I served this over wheat egg noodles.

Monday, April 12, 2010

Peach Salsa Chicken

I think this may be my last recipe before the baby comes. I've been having LOTS of contractions today and yesterday. If the baby's born tomorrow, it will be my hubby b-day too!! I've been on a peach thing recently, I cannot wait for peach season in Jersey. Thus this recipe was born.
  • 1-2 lbs boneless, skinless chicken breast
  • 1 Tablespoon olive oil
  • 16 ounces diced peaches, drained from can juices

  • 2 plum tomatoes, diced

  • 2 small jalapenos, diced and de-seeded

  • 1 small white onion, diced

  • 2 cloves garlic chopped

  • zest and juice of 1 lime

  • 2 Tablespoons fresh cilantro and 2 Tablespoons fresh parsley, chopped
  • salt and pepper to taste on chicken and in salsa

Preheat oven to 375. Salt and pepper both sides of the chicken breast and place on a baking dish. In a bowl add all the remaining ingredients for the salsa. Mix together and season with salt and pepper. Pour evenly over chicken and back for 20-30 minutes depending on how thick your chicken is. We liked this a lot! I served it with brown rice and broccoli. Enjoy!

Saturday, April 10, 2010

Crunchy Roasted Chick Peas

Are you down for some guilt free snacking? Here's the easiest, high protein snack around. And it's very versatile.

  • Canned chick peas, drained well and dried

  • olive oil

  • spices, any you prefer. I used salt, pepper, chili powder and cumin powder. Feel free to add any spices you like, and exclude ones you don't. I bet dried dressing mix would be good here too. You can also make these sweet by adding splenda and cinnamon or some honey. Be creative.

Preheat over to 400 degrees. On a baking sheet drizzle with olive oil and any spices you prefer. Mix well. Bake for 40 minutes, but mix chick peas up every 10 minutes. Be careful, some will pop like popcorn in the oven. After baking let cool for about 10 minutes to get crunchy. I do not like the taste of chick peas normally, but these are crunchy and delicious.

Thursday, April 8, 2010

Bruchetta Tilapia

I made this dish for my moms 42nd birthday tonight, it was a hit! My inspiration was the bruchetta I normally make for parties and my moms love of seafood. Thus the bruchetta tilapia was born

  • 2 pints grape tomatoes

  • 2 Tablespoons chopped garlic

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • salt, pepper, oregano and basil

  • 2 lbs tilapia

  • lemon juice

Preheat oven to 375. In a bowl mix together tomatoes, garlic, olive oil, vinegar, and salt, pepper, oregano and basil to taste. Mix well and dump on the bottom of a baking dish. Lay the tialpia on top of the tomatoes and squirt with lemon juice, drizzle with a little more balsamic vinegar and season top of fish with more salt and pepper and spices. Bake for about 10 minutes or until fish is cooked. This dish turned out so yummy, make sure you scoop up a lot of the tomatoes with the fish, they are delicious!

Monday, April 5, 2010

Thai Curry Lentil Soup

I love lentils and I've been in the mood for a summery soup. The weather is sooo nice I decided I did not want to slave over a pot for hours, so I will let my crock pot do half the work.

  • 2 can lentils, drained well

  • 1 can diced tomatoes, drained

  • 2 cups chicken broth or I used College Inn culinary Thai coconut curry broth

  • 2 Tablespoons minced garlic

  • 1 medium onion diced fine

  • 2 small zucchini's chopped fine

  • 1 1/2 cups shredded carrots

  • 1 teaspoon curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon dried parsley

  • salt and pepper to taste

  • cooking spray

Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!