Thursday, April 25, 2013

2 Ingredient Roast (Crockpot)

Hey everyone! I hope you all had a good week. I can't wait to share this recipe with you that my mom gave me. It's really good and we have it at out house fairly often because it is so easy to make!

-Roast (you can get either beef or pork but we always get beef), any size
-2 cans cream of mushroom soup

TIP: You can also add your favorite seasonings.... but this will make it more than 2 ingredients! I have added seasons before and other times I have left them out... to me, it tasted about the same.

To make this dish, place your roast in your crock pot (fat side down) and cover it with any seasons you may want to use. The only trick here is to not put any type of salt (sea salt, regular salt, garlic salt, etc.) in at the beginning or you will dry your roast out.

Here you can see I added some garlic and minced onion, but like I said, I couldn't tell a difference when I left them out.

Next pour both your cans of soup into the crock pot and cover your roast on all sides. Cook on high for about 6 hours. With about an hour left I always turn my roast over. You can also add some veggies (carrots, potatoes, onions) in with about an hour left if you want to have your veggies in with your roast gravy but I usually don't like to do this.

When you turn your roast over, you may want to add in some water to make your gravy go a little further.

That's it! Pretty easy and makes a nice meal. Your roast will literally crumble apart, it's delicious! I always serve mine with some Mashed Potatoes and it's awesome!! Here is a picture of a piece of your final product:

Happy Cooking!!
Wednesday, April 17, 2013

Crockpot Chicken Teriyaki

Hey everyone, I hope you are all having a wonderful Wednesday!

Today I am going to share a crockpot recipe with you. I love crockpot recipes, especially on Wednesdays because I don't get off of work until 6 and the hubby doesn't get off until 7. It's great to not have to cook when you get home!

I have tried a couple chicken teriyaki recipes before and they have never turned out so I was somewhat skeptical when I saw this one on Pinterest. I'm glad I tried it because this one is great!!

3-4 chicken breasts (still frozen)
1 cup chicken broth
3/4 cup teriyaki sauce
1/3 cup brown sugar
Optional: 3 cloves minced garlic

Tip: If you want your sauce to be thicker, reduce your chicken broth by half. I will probably do this next time.

To make this dish, throw all your ingredients into the crockpot and cook on low for 6-8 hours.

Once everything has cooked, shred your chicken and place back into the crockpot for another 30 min-1 hour to soak up the juice. Pretty easy huh? I served my chicken over white rice and the official taste tester LOVED it. AND this was enough for us to have for dinner that night, and then a couple more days after that. Trust me, you won't mind eating this for leftovers.

Happy Cooking!!
Thursday, April 11, 2013

Healthy Honey Banana Treat

Hey Everyone! For this weeks recipe, I thought I'd share something that is EASY and somewhat healthy.

For anyone that even remotely know me, you know I love sweets. Before Daniel and I got together and I was on my own, my dinners mostly consisted of candy. What can I say, I can't resist the sweets! SO, this obviously means I need some type of dessert with every meal. Since eating cupcakes and candy every night isn't pleasant on your waistline, I needed to find something healthier.

Also, once I have spent an hour making dinner, I don't exactly want to spend any more time making more food that is just going to make me fatter, SO I knew this recipe needed to be easy. This is also a great recipe to use if you have some bananas that are about to go bad (Thank you No Doubt for teaching me how to spell your're singing that song in your head.... admit it!).

Last but not least, I don't like bananas. The texture makes me gag. I'm not sure if it's the honey in this recipe or if cooking the bananas changes the texture but I couldn't get enough of this tasty treat!

2-3 bananas
Optional: Cinnamon

To make this, you pre-heat your oven to 400 degrees. Next, cut up your bananas into bite sized pieces and place them on a piece of foil large enough to fold over and create a little pouch. Next, sprinkle your pieces with honey. I didn't measure out the honey because it doesn't have to be exact. Just sprinkle honey on the banana pieces like you would on a piece of toast. The sweeter you want it, the more honey you use. You can also put some cinnamon on them. I originally planned on it, but then I couldn't find my cinnamon and realized we were out (OH THE HORROR!). I wasn't about to go to the store so I just left it off ad they turned out just fine.

Fold your foil over to make a little pouch and place the foil packet into a pan to catch any spare liquid that might escape. You can fold the pouch however you want but the method I found that worked the best was bringing the pieces in the middle together and then folding them together. Then I folded up the sides the same way.

Cook your bananas for 10-15 minutes, or until they are at the consistency you enjoy. You can't really go wrong here. Here is a picture of the final product:

YUM! Jeez, while I'm writing this post I'm getting hungry at my desk!

Happy Cooking!!

This post will be part of the Make Bake Create link up party over at some of my favorite blogs! Go check it out!!
Tuesday, April 2, 2013

2 Meals in 1: Crockpot Pesto Ranch Chicken and Pesto Chicken Spaghetti

Hey Everyone,

Today I thought I'd share a recipe with you that I have really enjoyed. I'm sure all of you have heard of Crockpot Pesto Ranch Chicken and many of you probably have the recipe for it. It's on so many blogs, it would be IMPOSSIBLE to credit everyone and I have no idea who the original source it so I'll just give you a link to Pinterest with many different blog links.

So, why am I talking about this if it's available all over the place. Two reasons:
1. If you haven't tried it, you should because it's really good.
2. If you have never put it in Spaghetti, you are missing out.

Prior to trying this I was just OK with Spaghetti. It was something we had when I didn't feel like cooking because it's so easy. Now after having these two dishes together I love spaghetti! The great thing about this is, you can have the pesto ranch chicken for one meal and then turn around the next night and have it in spaghetti with very little effort.

This recipe happened on a whim one night when I was trying to get creative with leftovers and it turned out really nicely. Olive Garden, take note!

4 Boneless, Skinless Chicken breasts (still frozen)
6 oz. jar of Basil Pesto
1 packet ranch seasoning
1/2 cup chicken broth
Pasta Sauce or a store bought jar
Spaghetti noodles

To start off, throw your chicken, pesto, ranch seasoning, and chicken broth into the crockpot and cook on low for 6-8 hours.

Once your chicken is done, have some of it by itself for one meal and save the rest for your spaghetti. Of course you can do this all in one day, but who doesn't love getting two meals out of 1? If you have a bigger family, you might need to double the recipe.

OK, now, boil your noodles and cook your spaghetti sauce like normal. Shred your remaining chicken and throw it into your pasta sauce. There you have it, two meals for the effort of one (an easy one at that)!

Here are the pictures of my finished chicken and my spaghetti. Trust me, you want to try this.


Happy Cooking!