* I made this last night and it was SO yummy! We omitted the onions and it still tasted great
Southwestern Beef Wraps by Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html
Saturday, May 29, 2010
Thursday, May 27, 2010
Thai Peanut Noodle Salad
* I made this last night at it was DELICIOUS! I think it would be just as good without the noodles, in fact Jesse ate it without the noodles to save the calories from all the carbs. The dressing is delicious and is definitely something I would make again!
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Asian Cabbage Salad
* I tried this salad this week and Jesse and I loved it. I omitted the red onion (Jesse doesn't like them) and sesame seeds (I couldn't find them) and it tasted great! We'll definitely add this to our menu!
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Saturday, May 22, 2010
Turkey & Stuffing Bake
This makes 3 9 x 13 pans.
3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked & cubed)
2 cups (8 oz) shredded cheddar cheese
2 cans cream of celery soup
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can (12 oz) evaporated milk
1 1/2 cups (6 oz) shredded Swiss cheese
salt and pepper to taste
Prepare stuffing mix according to package directions. Add turkey (or chicken) and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of 3 greased 9 x 13 pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze for up to 3 months.
Cook frozen casserole at 350 degrees for 80-90 min uncovered. Bake defrosted casserole (can defrost in fridge overnight) at 350 degrees for 35-40 minutes uncovered. Let stand 5-10 minutes before serving.
I got this recipe from the Deseret News in their MormonTimes section.
3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked & cubed)
2 cups (8 oz) shredded cheddar cheese
2 cans cream of celery soup
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can (12 oz) evaporated milk
1 1/2 cups (6 oz) shredded Swiss cheese
salt and pepper to taste
Prepare stuffing mix according to package directions. Add turkey (or chicken) and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of 3 greased 9 x 13 pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze for up to 3 months.
Cook frozen casserole at 350 degrees for 80-90 min uncovered. Bake defrosted casserole (can defrost in fridge overnight) at 350 degrees for 35-40 minutes uncovered. Let stand 5-10 minutes before serving.
I got this recipe from the Deseret News in their MormonTimes section.
Saturday, May 8, 2010
BBQ Cobb salad
1 1/2 lbs chicken tenders, thawed
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
Cream Cheese Chicken
1/4 c. butter
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
Wednesday, May 5, 2010
Spinach Salad
Spinach leaves
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Chicken Pot Pie -Freezer Meal
The recipe makes 2.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
Saturday, May 1, 2010
May's Theme: SALADS and FREEZER MEALS
Hey Everyone,
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
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