Wednesday, February 20, 2013

White Bean Chicken Chili


I have to say, I was a bit skeptical when I saw this in the crock. It looked a bit bland. Boy, was it ever deceiving. Most impressively, BOTH my kids liked it. Definitely going into the rotation again.

White Bean Chicken Chili

adapted from Six Sisters

Ingredients:

3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups fat free chicken broth, divided
1-1/2 cups (6 ounces) low fat shredded cheese
Sour cream and tortilla chips for topping.

Directions:

To freeze: combine all ingredients but shredded cheese and freeze.

To prepare: Cook on low 6-8 hours.Shred chicken before serving and stir in cheese (we just sprinkled it on top).

We ate it with Tostitos scoops- no spoons needed :) 

Alterations

Nothing. This was perfect  as is.


Rating 1 (high) to 5 (low)

Ease of prep- 2. You have to chop an onion and measure some spices, but other than that, it's easy-peasy. 

Yumminess- 1. We loved it. Annaliese couldn't get enough of the beans and Ian ate all his and asked to eat the leftovers the next day instead of a PB&J. Having the chips with it might have helped...

Amount- 3. We all ate it for dinner the first night (which is saying something; usually Annaliese doesn't eat supper) and had enough for most of use to eat for lunch the next day  



Monday, February 18, 2013

Cheesy Potatoes and Ham

 
Yummy comfort food. Nothing nutritious about this, but oh, so delicious. I made this once before following the recipe exactly as written on Six Sisters, but thought that it was a bit dry, so I modified it and love it. I've never prepped this one ahead. I buy the items when I'm out shopping for my batch prep and just keep them on hand. Dump it all in the crock in the morning. Oh, and if you have a liner, it would be good to use. The edges tend to get pretty dark and stick to the sides.

Cheesy Potatoes and Ham

adapted from Six Sisters

Ingredients:

1 (30 oz) package hash browns, shredded or cubed (I used a 32 oz bag)
1 Tbsp minced onion (I never have this on hand, just do a couple shakes onion powder or dice some onions)
1 tsp salt
1 (8 oz) container sour cream (I use light)
1 (10.75 oz) can reduced fat cream of chicken
1 (10.75 oz) can cheddar cheese soup
2 cups shredded cheddar cheese
2 cups cooked ham (I just dump the whole package you see above in the crock)

Directions:

Combine hash browns and ham in crock. In a separate bowl, combine other ingredients. Dump into crock and stir to combine (I find that if I just stir it all the crock, I end up with clumps of sour cream that don't get mixed in well).

Cover and cook on low 5-6 hours. I can program my crock pot to automatically switch to warm after a certain point, and this does great sitting on warm after it's been on low 6 hours. 

Alterations:

I wouldn't change a thing from how I've already adapted it (getting rid of the stove top and adding cheddar cheese soup).  I'm trying to decide what veggie I could add in there, possibly broccoli, but other than that, I wouldn't change a thing.

Rating: scale of 1 (high) to 5 (low)

Ease of Prep: 1   No prep work needed. Just mix and dump.
Yumminess: 1  Darrin and I loved this, Ian too. Annaliese was indifferent, but that's pretty normal.
Amount: 2 There was enough food for us to eat for supper the next night.


Sunday, February 3, 2013

Pizza Meatloaf

DSC_0664blog

I made these for Darrin to take for lunch, and then they smelled so good that I had to make a big loaf for us to eat as a family.  You could freeze this before or after baked. I went with after baked for his lunches, and they reheated really well.

Pizza Meatloaf

Adapted from Once a Month Mom

Ingredients: 

1 lb ground beef (I used ground turkey)
1 lb ground Italian sausage (I used ground Italian turkey sausage)
8 oz pizza sauce, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 tsp seasoned salt
1 tsp dried oregano
1/4 tsp pepper
2 eggs, lightly beaten

Directions:

In a large bowl, combine eggs, pepper, salt, bread crumbs, 3/4 cup pizza sauce, Parmesan cheese, 1/4 cup mozzarella cheese, and oregano. Add in both meats and combine well.

At this point, you have a few options. You could:
1- form into a loaf and freeze.  To bake, thaw in fridge, then bake at 350 for about 50 minutes.
2- place in loaf pan and bake at 350 for 50 minutes (I hate how it sits in the grease when you use a loaf pan, so I bake it elevated on my broiler pan so the grease drips through the slots).
3- form into mini-loaves. I think I baked mine for about 30 minutes. To prepare them for Darrin's lunch, I flash froze them, then wrapped them in press 'n seal and put them in a container.

Whichever option you choose, about 10 minutes before it's done, top with remaining pizza sauce. After that time is up, top with remaining mozzarella cheese and return it to the oven until the cheese has melted.

Alterations: 

I thought this tasted really good the way it was. I think the only thing I would change is trying to sneak more veggies in by dicing up some peppers and cooking them for a few minutes on the stove before throwing them into the meat mixture. You could probably throw in some diced Italian tomatoes, too. 

Rating: 

Ease of prep- 2.  Pretty darn easy to prepare- no dicing of veggies or pre-cooking. Just some measuring and mixing.

Yumminess- 3. Not something that was AMAZING, but definitely something I'll make again.