Tag Archives: family recipes

Pot Roast

  By Rachel | February 7, 2012 - 5:09 pm | Recipes
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Pot Roast in the slow cooker is one of my all time favorite things to eat.  The meat is so tender and flavorful, perfect for young kiddos who are still getting their teeth.

It also involves very little prep time and with young kids- usually I just don’t have time- and don’t want to take the time- to prep a dish for dinner. I like simple and easy cooking.

A friend gave me this recipe years ago, and it has been served at our table regularly.

Ingredients:

  • 3-5 lb pot roast (chuck roast)
  • 1 pkg. dry onion soup mix
  • 1 can condensed cream of mushroom soup (or golden mushroom)
  • 6 potatoes (cut in chunks)
  • 2 cups baby carrots
    Pot Roast
  • 1 yellow onion, chopped
  • 2 stalks celery (cut in chunks)
  • 1 can beef broth
  • 3 cloves of garlic (or more if you like garlic)

Directions:

Place pot roast in slow cooker, top with all other ingredients, cook on low for 6-8 hours till meat is fully cooked and tender.

 

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Tortellini Soup

  By Rachel | February 6, 2012 - 8:49 pm | Recipes
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I have no idea who the original person was who thought up this delicious recipe.  My friend Erin shared it with me years ago, and I don’t know where she heard of it- but she raved about how delicious it was so I decided to give it a try.  This quickly became a favorite for the whole family.  Very easy to make and only six ingredients!

Ingredients:

  • 1 T butter
  • 1 rounded tsp. minced garlic (or more if you love garlic like we do)
  • 32 oz. chicken broth
  • 1 block frozen spinach, thawed
  • 1 15 oz. can diced tomatoes
  • 8 oz. dried tortellini

Directions:

Saute garlic in better until browned. Add chicken broth and bring to a boil.  Add tortellini and reduce heat. Simmer for 10 minutes. Add spinach and tomatoes and simmer 5 more minutes. Top with Parmesan if desired.

Calories per serving: 275, 6.5 grams of fat–This recipe makes 6 servings.

Tamale Pie

  By Rachel | February 5, 2012 - 5:06 am | Recipes
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This is another recipe brought to you by Crockin’ Girls.  The first time we had this dish, we had our first week of really cold weather and this was the perfect warm, soothing meal.  And, of course, the most important test- the kiddos loved it.  I made a few changes and will make a note of that in the recipe.

Ingredients:

1/2 pound lean ground beef

1 medium onion, chopped (1/2 cup)

2 cups red kidney beans (from 19-oz can), drained, rinsed (**I used black beans instead)

1 can (10 ounces) enchilada sauce (**my kids don’t like spicy so we got mild sauce)

1 pouch (6.5 ounces) cornbread & muffin mix

1/3 cup milk

2 tablespoons margarine or butter, melted

1 egg

1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)

1 can (4.5 ounces) chopped green chilies, undrained

1/4 cup sour cream

4 medium green onions, chopped (1/4 cup) (**not an essential ingredient- I have left it out)

Directions:

1. In nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.

2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.

3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean.

Serve with sour cream and green onions.

 

Blueberry Muffins

  By Rachel | February 4, 2012 - 2:40 pm | Recipes
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These muffins have been a big hit with everyone in our family, and they are a healthy and low calorie breakfast.  I usually make these muffins one week, apple pumpkin muffins the next week, and then apple cinnamon muffins and then start over again.  I love having muffins around for those mornings when you have to get started early or you realize you forgot to eat breakfast moments from walking out the door and can quickly grab one and go.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup unsweetened applesauce
  • 1 pint fresh blueberries
  • 1 tsp. all-spice (I found this recipe to be a little bland, so I made this slight alteration)

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  2. Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

**For link to original recipe on allrecipes, click here.