Food for Friday 5-24-13 Cowboy Casserole

I saw this recipe on facebook, it was shared by a page that I follow.  I thought it sounded good, so I made it for dinner on Thursday.   

Crock-Pot Cowboy Casserole
by crockpotladies.com

Ingredients
1 onion, chopped
1 lbs. ground beef, browned and rinsed
6 medium potatoes, sliced
1 clove garlic, minced
1 (16 oz.) can low sodium kidney bean, with the juices
1 (15 oz.) can diced tomatoes, with the juice
1 (10.5 oz.) can cream of mushroom soup
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup finely shredded cheddar cheese

Instructions
Mix all of the ingredients except the cheese in a 6 quart crock-pot and stir well.
Cover and cook on high for 4 hours or on low for 8 hours.
Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.

The recipe had a good flavor and I will probably make it again.

~Felinae~




 

5~10~13 Food for Friday Enchilada Pie

I found this recipe in my grandmother's recipe box, she had clipped it from a newspaper.

Enchilada Pie

1 lb ground beef
1 onion, chopped
1 clove garlic, minced
1 can chili, no beans
1 can red kidney beans, do not drain
1 can stewed tomatoes do not drain
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp salt
1 dozen corn tortillas
8 oz cheddar cheese, grated

Preheat oven to 450 degrees.  Saute meat, onion and garlic.  Add chili, beans(including liquid), tomatoes and seasonings.  Mix all together.  Cut tortillas in thirds.  In 9 x 13 baking pan, make layers of tortilla, meat and cheese.  Make 3 layers.  Bake at 450 degrees for 25 minutes.  Serves 8.

Have an amazing weekend,
~Felinae~

Food for Friday on Sunday

I know, I'm late and I'm sorry, sometimes life has other plans.  The recipe I'm sharing today was found at MarkBittman.com through a google search for healthy low fat recipes.

Spicy No-Mayo Cole Slaw

Makes: 8 servings
Time: 30 minutes

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage

1 large red or yellow bell pepper, cored, seeded, and diced or shredded

1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.

I  made this to take to class, we were having a potluck lunch, it's pretty good and it's quick and easy, that's always a huge plus.

Have a great day!

~Felinae~

Who indeed...

I am skipping the recipe today, instead I am posting a George Jones video.  When I heard the news of his passing today 4-26-13, I burst into tears.  I was deeply saddened to hear of his death, he was truly one of Country Musics greatest stars and he will be greatly missed by many, but the music will live on in the hearts and memories of his many fans.  Rest In Peace Mr. George Glenn Jones (September 12, 1931 - April 26, 2013)  Who's gonna fill your shoes?  

 
Have a great weekend everyone.
~Felinae~

Food for Friday 4~19~13

Hello and happy Friday to you all. :)


I am not sure if I've shared this recipe before, so forgive me if I have.  I found this recipe on Cooks.com a couple years ago, after my daughter came home from school raving about a recipe one of her friends told her about.  Well, my child remembered all the ingredients but had no measurements. LOL   so I searched for it.  Here it is:

HASH BROWN POTATO CASSEROLE
2 lb. frozen hash brown potatoes, thawed 1/2 c. melted butter 1/4 tsp. pepper 1 tsp. salt 1/4 c. chopped onion 1 pt. sour cream 1 can cream of chicken soup 2 c. shredded cheddar cheese Preheat oven to 350 degrees. Mix all ingredients in a large bowl, stirring well. Pour into greased casserole dish. Bake 45 minutes. Yields 10 servings.

I substituted the cream of chicken soup with cream of mushroom because the child is a vegetarian.  The recipe still worked and tasted great.

Have a great weekend.
~Felinae~

Food for Friday 4-12-13

I hope you all had a great week.  I don't remember where I found this recipe, but it is super easy.
Sweet Hawaiian Crockpot Chicken:
Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs

Have an amazing weekend & Don't forget to smile
~Felinae~

Food for Friday ~ 4-5-13

:) I almost forgot today was Friday, here ya go, recipe was found on facebook.

Tortellini & Broccoli Salad

1 lb. bacon, cooked crisp and crumbled

20 oz. tortellini, cooked according to package direction and then drained and rinsed under cold water (can use fresh or frozen and the tri -color is pretty)

2 heads fresh broccoli, stems removed and the florets cut in bite size pieces

1 cup dried cranberries (can use raisins)

1 cup sunflower seeds

4 green onions, chopped including some of the green blades

1 cup mayonnaise

1/3 cup sugar

3 Tbs. cider vinegar (white will work also)

pinch of salt

pinch of black pepper

 

In a large mixing bowl, combine the broccoli florets, cranberries or raisins, sunflower seeds, green onions and tortellini. 

 

In a smaller bowl mix the mayonnaise, sugar, vinegar, salt and pepper and whisk until the sugar is dissolved.

 

Pour over the broccoli mixture and combine well.

 

You can chill this for about an hour before serving, or it can be served immediately.  Right before serving, mix 2/3 of the bacon into the salad and sprinkle 1/3 on top.   This will keep for about 2-3 days in the refrigerator. 

I hope you all have a wonderful weekend.

~Felinae~