Slow Cooker Poor Man's Stew

 Now here is an intresting one pot meal to fill your stomach on a fall day... Check it Out!

INGREDIENTS:

500g ground beef

 3 slices of bacon 

1 chopped onion 

4 sliced carrots 

4 small potatoes, cut into chunks 

1 can tomato sauce 

2 cans kidney beans 

1 can chopped tomatoes 

1 cup beef broth 

1 tsp salt 

1 tsp black pepper

DIRECTIONS:

In a large skillet, brown ground beef. Add onion and cook until soft. 

Add kidney beans and bacon pieces and remaining ingredients with 1 cup of warm water. 

Season with salt and black pepper, cook for about 30 minutes, stirring occasionally.

ENJOY!

Cajun Shrimp and Steak Alfredo Pasta

 I have to thank my cousin Rhonda for this tasty recipe.. (Even though I don't eat shrimp) this is still too good a recipe to pass up.. Check it out!

INGREDIENTS:

45 ml (3 tsp) basil oil 

10 ml (2 teaspoons) Cajun seasoning 

1 lb (454 g) boneless, skinless chicken breast 

1 large green or red bell pepper, seeded and cut into quarters 

60 g (12 cups) Andouille or chorizo ​​sausage, chopped 

1 clove minced garlic 

1 chopped tomato (about 250 ml/1 cup) 

250 ml (1 cup) milk 

1 Pack Knorr® Sidekicks® 

Fettuccine Alfredo

DIRECTIONS:

In a medium bowl, mix 30ml (2 tablespoons) Becel® Oil and Cajun seasoning. 

Add chicken and pepper. Toss to coat. 

Roast or grill, flipping once, until chicken is cooked through and vegetables are cooked through, about 6 minutes. 

Cut vegetables and chicken into slices. 

Reservation and heating. 

Heat remaining 15 ml (1 tablespoon) of oil in a medium saucepan over medium heat and cook sausage, stirring frequently, until golden, about 3 minutes.

 Adding garlic & cooking, stir constantly, to fragrant, 30 sec. Add tomatoes and cook, stirring occasionally, until softened, 2 minutes. 

In the same saucepan, add 175 ml (3/4 cup) of water and milk and bring to a boil over high heat. Stir in Knorr® Sidekicks® Fettuccine Alfredo and bring to a boil again. 

Reduce the heat to medium and leave covered, stirring constantly, for 8 minutes, until the pasta is cooked. 

Serve chicken and pepper with pasta.

ENJOY!

Onion Pepper And Sausage Bake

 This looked so interesting....I had to publish it.. It looks yummy!

INGREDIENTS:

2 tbsp Olive Oil

 2 pounds Italian sausage 

¼ cup Olive Oil 4 large potatoes, Russets or Reds, quartered 2 large red peppers, cut into chunks 

2 large white onions, cut into chunks 

2 large green peppers, cut into chunks 

½ cup Chicken Stock 

½ cup white wine 

1 tsp Italian seasoning Salt and pepper to taste

DIRECTIONS:

FIRST STEP: Preheat the oven to 400* Heat 2 tsp of Olive Oil in a skillet 

SECOND STEP: Place chunks of Italian Sausage into the skillet and cook until lightly browned Place the sausage into a baking dish 

THIRD STEP: Pour ¼ cup Olive oil into the skillet and cook the potatoes until browned Use a slotted spoon to remove the potatoes and place into the baking dish with the meat 

FOURTH STEP: In the same skillet, place the vegetables and lightly saute for 5 minutes, until the vegetables begin to soften Place the vegetables into the baking dish 

FIFTH STEP: Pour the chicken stock and white wine over the food Sprinkle with salt and pepper and Italian seasoning 

SIXTH STEP: Gently stir to combine and mix together Bake for 25 to 30 minutes, until hot and bubbling. 

Enjoy!

Louisiana Hot Crab Dip

 

Here is a delicious dip for company...

INGREDIENTS:

1/2 pound jumbo lump crabmeat, free of shells 

1 (8 ounce) package cream cheese 

1/2 cup mayonnaise 

1/4 cup grated Parmesan 

3 tablespoons minced green onions (white and green parts) 

2 large garlic cloves, minced 

2 teaspoons Worcestershire sauce 

2 tablespoons fresh lemon juice 

1 teaspoon hot sauce 

1/2 teaspoon Old Bay seasoning 

Salt and pepper to taste

DIRECTIONS:

Preheat oven to 325 degrees F. 

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

 Adjust seasoning to taste. 

Bake for 35 to 40 minutes until lightly golden on top. 

Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. 

Makes about 1 1/2 cups

ENJOY!

Chicken Salad Croisants

 Take My Word for it...This is an excellent lunch time meal.

INGREDIENTS:

4 cups cooked shredded chicken 

1 1/2 cups chopped celery 

1 12 cups red grapes – halves 

2 green onions, finely chopped 

1 cup mayonnaise 

1/4 cup sour cream or ranch dressing 

2 tablespoons chopped fresh dill 

1 teaspoon black pepper 

1 teaspoon salt 

Juice of a small lemon 

8 croissant rolls

DIRECTIONS:

Add the cooked cooked chicken, celery, grapes and green onions in a large bowl. 

Toss to collect. 

Set the bowl aside.

 In a small bowl add mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. 

Whisk together until combined. 

Pour the sauce over the chicken mixture. Stir until combined. 

Cover and place in the refrigerator for at least 4 to 6 hours or overnight.

Cut each croissant roll in half. 

Spread half a cup of chicken salad on the bottom half. Put the other half on top. 

 Serve and enjoy!

Garlic Toast Pizza

 You Definitely have to try this!

INGREDIENTS:

Garlic toast 

Mozzarella Cheese Thick Cut

 Sharp Cheddar Cheese 

Pepperoni (big pack)

 Pizza sauce

DIRECTIONS:

Cook garlic bread as accordingly on the box .. then add pizza sauce , cheese and pepperoni . Put back in the oven until the cheese is melted.

And there you have it...Easy Peazy!

ENJOY!

Pasta Fagioli

 Best way to start October is with a healthy hearty meal!

INGREDIENTS:

2 lbs. of ground beef 

1 onion, chopped 

3 carrots, chopped 

4 stalks of celery, chopped 

2 (28 ounce) cans diced tomato’s, undrained 

1 (16 ounce) can red kidney beans, drained and rinsed 

1 (16 ounce) can white kidney beans, drained and rinsed 

3 (10 ounce) cans of beef stock 

3 tsp. oregano 

2 tsp. pepper 

5 tsp. parsley 

1 tsp. tabasco sauce (optional) 

1 (20 ounce) jar spaghetti sauce 

8 ounces of pasta

DIRECTIONS:

Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. 

Cook on low for 7-8 hours or on High for 4-5 hours. 

Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! 

Note: if you do not have a large crock pot, cut the recipe in half. 

Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! 

Enjoy everyone.