Sunday, June 14, 2009
Saturday, June 13, 2009
I am thinking that this is going to turn into a place for me to share my recipes with you rather than my crafting. I haven't crafted in forever because I never have time. I always have excellent intentions of sewing when the girls go down for their naps but then I am so worn out that I don't. That is also when I try to catch up on laundry and dishes and reading blogs. Ha! :) I do have to cook though. I have been really doing my best to cook more. I had gotten into such a cooking rut especially after our first daughter was born. I am slowly easing my way out of that rut. It had gotten so bad that one afternoon my hubby saw our crock pot out with a roast in it and asked, "Are we having company tonight?" Oops! :)
So, I have two recipes to share with you. I did not seek out permission (ok..it took me like a good two minutes to think of that word...wow! I'm tired!) to share these. I hope it is ok but I figure they were shared with me, so it is fine. :)
My sister-in-law shared the first with me. It is for Pot Roast. Oh if you don't have a crock pot, then these won't be so easy. Sorry!
Sister-in-Law's Pot Roast
1 can cream of chicken soup
1 bottle of Italian Dressing
1 Chuck Roast
Pour the soup and dressing into crock pot. Stir together. Add roast and spoon sauce over top. Cook on low 8-9 hours. Add veggies about halfway through cooking.
I used potatoes, carrots, onions and celery. Yum...the dressing add so much zip to the basic, boring pot roast. Loved this and so did hubby.
Now for Beef and Noodles...after we had our baby our church friends brought meals to us every other day for a month. God bless them! It was wonderful to not have to worry about getting groceries or cooking. Bliss! This is one meal that we got that I quickly sought out the recipe for. I made it for my family last night and it was a hit!
Old Fashioned Beef and Noodles
3 cans of cream of chicken soup
1 t. dried parsley
salt and pepper to taste
1 T. chopped onion
2 lbs. extra lean beef, cut into 1 in. cubes
2 (12 oz.) pkgs noodles
Combine all ingredients (except noodles) in a slow cooker; mix well. Heat on low for 8-9 hours. Prepare noodles according to pkg. directions. Stir into sauce. Serve.
I did use a chuck roast instead of the stew meat because it was on sale and much cheaper. After it was done cooking, I just took it out, shredded it and added it back into the sauce. And if you make this, use the Reames frozen noodles. They are just like homemade and worth the extra cost. Yum!
Also I did make those Jammin' Salmon Burgers and they are keepers. I bought the ingredients to make them again very soon. I had my in-laws over for those and everyone liked them. I also made Chili Roasted Sweet Potato Wedges. These get made ALOT in my house...and frankly to tell you the mistake I made is embarrassing. I make these all of the time...well being tired much more than I was 2 months ago, I grabbed the cayenne pepper instead of the chili powder. Oops! They were so SPICY...so I don't recommend switching the two when you make them!