Crock Pot Roast - manager's special :o(

So, my son had his 2nd birthday party a couple of weekends ago and we had quite a bit of vegetables left over from the veggie tray.  I really wanted to be adventurous and try out making my own stir-fry.  Well, we got busy, and I ended up needing to just throw something into the crock pot and move on with the day. 

I went to the store and found a beautiful piece of beef!! I didn't want a roast that was too big because the last time we had so much left over it went to waste. So, I wanted to keep it 2 lbs or under. As I'm looking around, the meat butcher person (have no clue what the formal title is), asked if I needed any assistance. I told her I did have a question and she lead me over to the manager's special area. 

Now this is the first time I have been over to manager's special area. Typically we don't need any speciality meats so I just grab my lean ground beef or chicken and go. Well, this was my first, and probably last experience with the manager's special area. Now I'm not knocking this area. The prices were half of what I was originally going to buy but, the quality was not very good... 

So, the meat butcher asked me when I planned on preparing the meat, and how I planned on cooking it. She found me a large piece shoulder beef roast and sent me on my way.  

And what do I know... Maybe it wasn't the manager's special beef --- maybe it was the cut of beef that was the problem?? 

Anyway, I get the crock pot going the next day and although it smells amazing, the outcome wasn't the best. The meat was tough (yet not dried out). It was even hard to cut. Sharing my recipe because the actual "sauce/gravy" and seasoning was good!!! Just next time I will get the non manager's special meat!!!

Ingredients:

• 1 can Campbell's® Condensed Cream of Mushroom Soup, Regular or 98%, Free)
• 1 oz dry onion soup and recipe mix
• 6 small red potatoes (I didn't count but I cut into 4s)
• 6 carrots (medium, cut into 2-inch pieces, about 3 cups)
• 3 1/4 lbs boneless beef bottom round roast (or chuck pot roast) (I used 2 lb shoulder beef)
• I also added different veggies into the crock pot because they were leftover. I added broccoli, cauliflower, and celery. If you add these things don't cook for full time. Add maybe 2 hours before you are ready to eat - broccoli wasn't mushy soft but got a little browned.  

Directions:

1. Stir the mushroom soup, soup mix, potatoes and carrots (and any other veggies) in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.*Or on HIGH for 4 to 5 hours. 

This meal didn't get great reviews from my husband (or myself). It smelled amazing and tasted really good -- it was just the meat that was a disappointment. Maybe I should have kept it cooking longer?? It was cooked throughout just tough!! Better luck next time!!
 

Greek Yogurt Chicken

We needed something quick for dinner last night! Typically when we need something quick I resort to a recipe that calls for ground beef... What is it about ground beef that is so quick and easy?? 

Well, since we already had ground beef with our tacos, had to resort to chicken.  I always buy chicken frozen, and never think ahead about thawing the chicken out.  Well, yesterday was different. I woke up that morning thinking, "I need to thaw some chicken for dinner tonight." So I took the chicken out of the freezer, placed in a dish, and threw into the refrigerator. Needless to say, when I got home for work, the chicken was still frozen. I mean frozen solid!!

I just hate thawing out chicken. Not sure why, but it just seems so messy and slimy. 

Well, anwyay, needed something quick so I just thawed the chicken and mixed up everything I needed to make Greek Yogurt Chicken.

Now this recipe is very similar to the Hellman's "Melt In Your Mouth Chicken." Actually, it probably is the same recipe -- just a healthier version of it. 

If you have tried both then there really is no comparison with taste. The mayo just makes it so good!! Although I was hesitant I will have to say that the greek yougurt is almost as good!! This was so easy, went fast, and even was packed up by my husband for his lunch.  So much flavor in this chicken!!


Ingredients:

4 boneless/skinless chicken breasts
1 cup plain greek yogurt (I used the Kroger brand)
1/2 cup parmesan cheese - grated (I used the Kroger brand)
1 teaspoon garlic powder (yes, I used the kroger brand)
1 1/2 teaspoon seasoned salt (guess, what?? no, just kidding... I used Meijer brand)
1/2 teaspoon pepper


Directions:

1) Preheat oven to 375 degrees.
 
2) Combine Greek yogurt, Parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.  (It seems like it is a mess and that it is not going to cook well, but it will be just fine!!

5) Bake for 45 minutes.  (At one point I could hear the chicken sizzling and was concerned. I really didn't think it would come out very good - but it was great by the time the 45 minutes was up).


Served chicken with fresh steamed broccoli and white rice. 

I really need to get better with taking pictures. This is a picture from the pinterest post that I found. It is pretty on target picture....




 you can type in greek yogurt chicken into pinterest and find many variations of the recipe. I took my recipe (ingredients and directions from http://www.lifeofmeg.com/2012/05/skinny-greek-yogurt-chicken.html
Although my picture looked nothing like the link above - which is why I took the picture from another pinterest user.

Tater Tot "Cowboy" Casserole

This was a recipe found on pinterest that I have been wanting to try for probably a year. 

Tater Tots are pretty staple in our house, so every time I get them out of the freezer, I always had the urge to make this Cowboy Casserole!! 

Finally got the chance to make it and it was pretty darn good.  The description from the blog was correct -- it kind of looked like dog food -- but it was really good. I really do think that it is missing something though.. Something tomato based. My husband put frank's red hot sauce over his. I'm thinking I'm going to add mild salsa the next time I make it. Maybe not the entire jar, but it definitely needs something!!!

INGREDIENTS:

I 1/2 pounds ground beef (I used 90/10 and 2 left over hamburger patties that were lonely in freezer)
1 medium onion, chopped (Didn't use full onion as my son can really pick up on the onions. I used just half.)
3 cloves garlic, chopped (Used the garlic out of the jar and didn't really measure.)
1 can (15.25oz) whole kernel corn, drained (this wasn't my favorite so I would probably use a smaller can next time)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded (I didn't really measure)
1/2 cup milk
4 tablespoons sour cream (didn't have any so used cream cheese and just microwaved it for 30 seconds until it got soft enough to stir in)
1 bag (30 oz) frozen tater tots (I used kroger tater rounds)

Let the Crispy Crowns sit on the counter to defrost for 1 hour. (The original recipe uses frozen tater tots)

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a large bowl combine the soup, milk and sour cream (or cream cheese). Whisk until smooth. Add hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the round tater tots, on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater rounds. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Like I said, it was missing something so next time I'm planning on adding a little big of salsa to it!! Maybe just on top for a little sauce?!?!

I didn't get the chance to get a picture but considering This Mama Can't Cook, for once it looks like the one on the blog. 

Recipe from: 

http://thecuttingedgeofordinary.blogspot.com/2010/09/cowboy-casserole-looks-like-dog-food.html  

Italian Dressing Chicken

This is an easy one. I had to modify some ingredients because we didn't have it in the house but, it always turns out so good... 

INGREDIENTS:

*   4-5 Chicken breasts or 6-8 tenderloins (we had tenderloins so that's what we used - and mine were frozen)
*  1 packet of dry italian dressing seasoning (I just used the kroger brand)
*  1 bag of frozen 3 peppers and onion vegetables (I used the Kroger brand)
 

Follow the instructions on the italian dressing packet to make salad dressing. It calls for some type of vinegar and I didn't have it so I just used a little of regular white vinegar and balsamic vinegar with water... Since this Mama can't cook... I don't even really measure out the ingredients. I just make enough to cover my chicken. 

 Put chicken in baking dish. Pour Italian Dressing marinade over the chicken. I even used frozen chicken and it worked out just fine!! If you have time, marinate the chicken for at least 1/2 hour. Add the package of frozen vegetables. Bake for 30-35 minutes on 350 degrees. I had to cook for longer because chicken was frozen!!

Probably every 10 minutes I basted the chicken and flipped it over to get seasoned on both sides and to keep it moist. 

Serve with a side of rice!! 

 

My "Garbage" Pasta Salad

My good friend from back home makes an amazing pasta salad. I mean, I have many people's pasta salads, but I have never had one quite as good as Lesley's!!

So, I needed to make a dish for my son's Day Care picnic. I decided to try and recreate a pasta salad, almost as good as Lesley's... 

There is no real recipe involved. She told me what she uses in her pasta salad and I just added to fit my taste and likes!

When I made this it was made for a party so there was  whole lot!!! Unless you plan on entertaining, modify the recipe to fit your family's needs!!

INGREDIENTS: 

*  1 box of spiral noodles
*  1 large bottle of zesty/robusto italian dressing (I just used the kroger brand)
*  1 bag of turkey pepperoni (cut round pieces into 4s)
*  Grated Parmesan cheese
*  1 Container of cherry tomatoes (sliced in halves)
*  1 can of sliced black olives (optional - my husband doesn't like them so he picked them out)
* 1 green pepper (chopped)
* 1 red pepper (Lesley's recipe calls for this but I didn't use it) 
*  1 can of kidney beans (I used light red one for more color)
* 1 bag of sharp cheddar cheese cubes (clicked in halves)
*  1 small can of corn 

Cook the pasta as directed. While pasta is cooking cut your pepperoni, tomatoes, peppers, and cheese. Drain pasta and place in a large bowl. Drain and rinse the kidney beans, drain corn and olives. Place and stir items into the large bowl. Start adding the Italian dressing and sprinkle in the grated cheese. Start adding the fresh vegetables and adding dressing as needed. Keep adding the grated cheese! Just mix everything together.

I let the pasta salad sit over night. Stirred it probably once before I went to bed. Woke up the next morning stirred again. Before the picnic we were attending I added more Italian dressing since a lot of the liquid soaked into the past over night.