Secret Lair Burgers

This recipe is from the Disney cookbook. The kids liked them a lot. I served it with some baked sweet potato "fries".

1 lb ground beef
1/2 t salt
1/4 t black pepper
1/2 cup shredded cheddar cheese
4 buns
tomatoes
lettuce
pickles
mayo, mustard and ketchup.

Mix meat with salt and pepper. Shape into 8 patties, divide cheese between 4 of them and then cover them with another patty. Grill until done and serve with desired toppings.

My recipes

It has been a crazy week here! I have been to the dentist twice in less than a week, along with all the other appointments I have had, and a friend popping in tonight was the night I cooked the dinner I had planned for last night.

Teriyaki Chicken
15 oz teriyaki sauce
6 T sesame oil
3-4 pressed garlic cloves
1 lemon juiced (I had a 2 limes)
2 T honey
1/4 cup sesame seeds
2-3 inches grated fresh ginger
2 pounds boneless skinless chicken breasts or thighs

Mix all together and marinate meat for 12 hours. I like to add this to a bag of chicken and then freeze it, when it thaws it will marinate.

Japanese Ginger salad dressing ~adapted from You On a Diet book
1/2 cup olive oil mayonaise ( the recipe uses olive oil, but I like it creamier.)
1/2 cup rice wine vinegar
1 small sweet onion quartered
1 large carrot chopped
juice from one orange about 4 T
2 T grated fresh ginger
1 T soy sauce (add 1 t at a time to taste.)
3-4 T agave nectar, to taste
black pepper to taste

Through everything in the blender and process until smooth.

I made a salad with butter and romaine lettuce, grated carrots, sliced english cucumbers, sliced tomatoes, fresh bean sprouts, sliced nori sheets, snow peas, and pumpkin seeds.

Creamy White Chili

This Chili was fantastic! I thought that adding the sour cream was really weird when I read the recipe, but I had all the ingredients on hand, so I gave it a try. It turned out so great, I made two batches and DH ate one all by himself. I made this two ways too. The first one I used sour cream and milk, the second with plain yogurt and milk. We could not tell the difference between the two. I also added a hand ful of chopped fresh cilantro at the end, it finished it off very well. I served this with cornbread.


Marie Callendars cornbread.
1 yellow cake mix prepared according to directions minus and oil
1 cube of butter melted
1 cup of cornmeal.

Mix and bake 35-40 in a 9x13 cake pan.

Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil (I used olive oil)
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately.

http://realmomkitchen.blogspot.com/2008/09/creamy-white-chili.html


My changes:
I used fat free plain yogurt in place of sour cream and milk in place of the whipping cream.

Crockpot Dinner Party

I decided to have some friends over for a dinner last night. It was great to spend some time with them! I cooked all the main parts of our Mexican meal in the crock pot. I love my new one!

Salsa Chicken

2 pounds chicken
1 cup salsa

My chicken was frozen so it took about 3 hours on high to cook.

Beef Brisket Enchilada Style
4 lbs beef brisket
2 cups red enchilada sauce

Salt and pepper the beef, cover with sauce. Cook on low for 8-10 hours until the meat shreds easily.

Pork Barbacoa (Sweet BBQ Pork)
3 lbs pork roast
1 cup red enchilada sauce
1 cup brown sugar
1 small can dice green chilies

Salt and pepper pork roast, cook on high for 4-6 hours until tender. Shred meat removing and excess fat. Add the sauce, sugar, and chilies and cook for 1 more hour.

Crockpot pudding cake~from scratch
2 1/4 cups all purpose flour
1 2/3 cups sugar
1/2 cup oil
1 1/2 cups water
1 1/4 t baking soda
2/3 cup cocoa
1 t salt
1 t vanilla
1 t baking powder
2 eggs

Mix everything together in a mixing bowl and beat for 2-3 minutes until fully combined. Pour into greased crockpot.

Mix
1/4 cocoa powder
1/2 cup brown sugar
Sprinkle over the top of the cake
Pour 1 1/2 cups hot water over the cake.

Cover and cook for 2 hours on high.

Crock pot pudding cake

1 cake mix prepared according to directions on box
1 small box pudding
4 cups of milk

Prepare the cake mix and pour into crockpot. Mix milk and pudding together and pour over the top of the cake. Cook for about 2 hours on high.
I used a dark chocolate cake mix and chocolate pudding. I think that you could make this cake a lot of different ways!

Where have we been?!

We have been out of town for a week! It was so much fun to visit friends and family in our old home town. We miss our family there, but not the weather! It was nice to get out of the heat and back to the 70 degrees that we love here at home.
I have a new recipe for you to try, sorry no pics though!

Mexican Shredded Beef
1 beef roast, the one we used was about 4 lbs
salt and pepper to taste
garlic powder
fresh garlic
1 can of mexican style stewed tomatoes

The roast we used was frozen, just season the roast the best you can. Add the roast to the crockpot with the garlic cloves, we used 4. Add the tomatoes and let it cook for 6-8 hours until very tender. Shred and eat. You could make enchiladas, taquitos,or just serve it with rice.

Easy Breadsticks

1 1/2 cups warm water
1 T yeast
2 T sugar

Mix and let sit for 10 minutes until bubbly

Add 3 1/2 cups flour
1/2 tsp salt
1/4 cup real parmesan cheese

Mix until the dough forms a ball. Let it rise for 20 minutes in a bowl covered.
Sprinkle some cornmeal on your pan and shape your dough into the desired size and shape.
Pour on 1/4 melted butter
3 chopped cloves of garlic
1/4 dried parsley
1/2 real shredded parmesan cheese

Bake at 375 for 20-25 minutes. Serve warm with marinara sauce

Sausage Potato Soup

This was one of those nights were I had a bunch of misc things in the fridge that needed to be used up so I created this soup. It was pretty good, the kids thought the sausage was too hot and next time want me to make it with bacon instead.

1 lb hot sausage
1/2 onion
3 celery ribs
4 cloves garlic chopped finely
a handful of baby carrots sliced thick
1/4 oil or grease
1/4 cup flour
2 cups half and half
2 cups milk
8 potatoes~I used gold fingerlings, but russet or reds would have been better
salt and pepper to taste
3 bay leaves


Brown sausage and then add the veggies to soften and slightly brown. My sausage was pretty lean so I kept the grease in it. If you want you can drain the grease and use oil instead. When the veggies are soft and the sausage is browned add the flour and cook for 2-3 minutes. Add the milk and/or half and half, potatoes, and bay leaves. Simmer for 1 hour stirring occasionally.

I served them with breadsticks

Easy Cheesy Breadsticks
1 1/2 cups warm water
1 T yeast
2 T sugar or honey
Mix together and let sit for 10 min til bubbly

3 1/2 cups flour
1/2 t salt
1/4 real grated parmesan cheese

Add the salt and cheese to yeast mixture. Add the flour 1/2 at a time until the dough has formed a ball.
Knead dough 10 times. Sprinkle cornmeal on your pan. Roll out on baking pan. I used my round stoneware.
Melt 1/4 butter, add 4 cloves garlic chopped. Pour butter mixture over the dough evenly. Sprinkle 1/4 dried parsley and more parmesan to taste on top.
Bake at 350 for 15-20.

Sticky Coconut chicken (Shrimp and Salmon)

Sticky Coconut Chicken from Leigh Anne

6-8 boneless, skinless chicken thighs

1 cup canned coconut milk

1 Tbsp. minced fresh ginger

1 tsp. fresh ground pepper

1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

I made this using salmon and shrimp. I did not marinate the salmon, just used the glaze on it. This was very good! A even ate it cold! I served this with brown rice and garlic green beans

Gouda Mac and Cheese with Spinach

Gouda Mac and Cheese with Spinach
1 slice whole wheat bread
1 T flour
¼ c butter
2 cloves garlic minced
2 flour
2 cups fat free milk
½ t salt
½ t pepper
½ cup shredded gouda
1/3 cup grated fresh parmesan cheese
5 cups fresh spinach, wilted or steamed
4 cups cooked pasta, if freezing cook 2 min less than shortest time on package
Cooking spray

Preheat oven to 350.
Place bread in food proccessor until coarsely ground, Melt butter in large saucepan over med heat, add garlic and saute for one minute. Add flour cook one min stirring constantly. Gradually add salt, pepper, and milk stirring contstantly until well blended. Bring to a boil and cook until thick Add cheeses stir until melted. Add spinach and pasta to cheese sauce. Pour into a 2 qt baking dish sprayed with the cooking spray. Sprinkle with bread crumbs. Bake at 350 for 15 or until bubbly, or wrap well and freeze. To cook after frozen thaw and cook at 350 for 15 min, or from frozen 1 hour.
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gluten free if made with rice pasta and rice flour.

Making meals healthier.

I recently discovered the book Deceptively Delicious by Jessica Seinfeld. I saw her on a few shows promoting her book and decided to give it a try. I really like her concepts; She adds food purees to her dishes. In most cases you cannot even detect that they are there. M's favorite brownie is the one that is made with spinach puree! Here a few of the ideas that I have come up with on my own.

I add sweet potato, carrot, or squash puree to my tomato based dishes like spaghetti, lasagna, meatloaf, chili, and taco soup.

I add cauliflower puree to my alfredo sauce, potato soup and most recently I added it to my white country gravy when I made biscuits and gravy.


This is Jessica's Mac and Cheese
1 1/2 cups elbow pasta
non stick spray
1 T olive oil
1T flour
1/2 c nonfat milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded cheddar (low fat is great)
4 oz non fat cream cheese
salt and pepper to taste
1/8 t paprika

Boil the noodles til al dente (slightly firm)
While the noodles are cooking coat a large sauce pan with the non stick spray and heat over med heat. Add the oil and then the flour, and cook stirring constantly until the mixture resembles a thick paste but has not browned.
Add the milk and cook stirring every now and then until it thickens, about 3-4 minutes. Ass the veggie puree, cheddar, cream cheese, and the seasoning. Stir until cheese is melted and the sauce is smooth. Add the noodles and serve warm.

Cook noodles for two minutes less than the shortest time on the package. Mix with sauce and freeze. Thaw in fridge and heat in the oven.
Gluten free when made with rice pasta, and rice flour.

Fajita Brisket

Fajita Brisket
Fajita Brisket
1 3-4 lb beef brisket
2-3 bell peppers
2 large onions
2 T chili powder
2T dried oregano
1 T ground cumin
1/2 cup water
salt and pepper to taste

Salt and pepper all sides of the brisket and put in the crockpot with the spices and water. Thinly slice the onions and peppers and put on the top. Cook 4-6 hours on high and 6-8 on low. Shread meat and serve with tortillas, rice, sour cream, cheese, guacamole, and salsa

Salsa Chicken

Salsa Chicken
Salsa Chicken2 lbs chicken ( I used breasts.)
1 cup salsa/ 1 1/2 cups if you are using breasts
1 can black beans drained
1 cup frozen corn
I put my chicken in frozen with all the ingredients.
It took about 6 hours to cook through on low. This would be a great base for burritos!

I found this recipe on http://crockpot365.blogspot.com/

Meatball soup from Amber C.

Meatball Soup- Amber C.
8 cups water and 8 cubes beef boullion cubes or 4 cups beef broth and a 24 oz tomato juice plain or V-8 style.
2 T olive oil
5 oz frozen spinach
1 cup celery chopped
½ onion chopped
1 c carrots chopped
2/3 t dried basil or 1 1/3 fresh
½ t oregano
2 cloves garlic minced
Salt and pepper to taste
19 oz cheese tortellini
10-15 meatballs, home made or not
Saute celery, onion, garlic, and carrots in olive oil and then add everything else and simmer 30-40 min uncovered. If you are going to freeze this cook the veggies, add the broth. Cool and when you thaw it add the meatballs and tortellini.There was not a drop left in the pan from this one! Everyone loved it, the kids had several servings each. I served it with a baguette that I had broiled with ricotta, garlic, and basil spread on top.

Mexican Lasagna

Mexican Lasagna
1 lb ground beef
1 onion chopped
1 envelope taco seasoning
½ cup water1 can refried beans
1 ¼ cups water
1 ¼ cups salsa (I like mild Taco Bell brand)
1 cup sour cream
1 4 oz can olives sliced
2 cups monterey jack cheese ( I like a mexican blend)
Lasagna noodles uncooked (not the no cook kind)
Brown the ground beef with the onion. Add taco seasoning and water simmer 5 min. In a baking pan, layer in the following order: noodles beef, cheese, noodles, beans, sour cream, olives, noodles, cheese, beef. Combine water and salsa and pour over the top.Thaw, bake covered for one hour, uncover and bake 10 more minutes with ½ cup reserved cheese. Let it rest for 10 minutes before cutting. I like to serve this with some fresh lettuce and tomatoes, and some spanish rice. For another flavor use corn or flour tortillas instead of the noodles, and use the salsa only, not the water

Mom's Beef Stroganoff

Moms Beef stroganoff
This is great hearty meal, one of my favorites. Serve over rice or wheat egg noodles.
2 pounds top round steak sliced thinly or stew meat cut into small chunks.
2 cups beef broth2
T butter
2 T flour
1 cup sour cream
Lemon pepper and salt
Brown the meat well and season with the lemon pepper and a little salt.
Remove from the pan and melt the butter. Mix with flour into a paste and cook for one min. Add the broth slowly while whisking constantly. Cook for 5 minutes until thickened. Take off the heat and mix in the sour cream until there are no white streaks. Add the meat back to the mixture and freeze in a gallon bag. Thaw and heat in a sauce pan over med heat on in a crock pot on low.

Variations:You can thicken the broth with a cornstarch slurry or use brown gravy mixes. You can also use this as a base for beef stew and add carrot, potatoes, corn and onions. Add satueed fresh mushrooms just before serving.Use small meatballs or deer steaks instead of the beef steaksWhen you thaw it, it will look kind of chunky or curlded. Just keep heating and stirring and it will smooth out.

Turkey Chili

Turkey Chili
1 package turkey
1 onion
1 bell pepper
1-2 cloves garlic
2 T cumin
6-8 T chili powder to taste
2 cans black beans
2 cans kidney beans
2 cansred beans
64 oz low sodium V-8 or tomato juice
Brown turkey with onion, pepper, garlic, 1 T cumin, 1T chili powder, and salt and pepper. Add to crockpot with drained beans and tomato juice. Add chili powder to taste and add the cumin. Simmer on low all day.

Raisin Bran Muffins

Raisin Bran Muffins
From Sparkpeople
3 cups raisin bran2
cups buttermilk
½ cup vegetable oil
1 ¼ cups sugar
2 large eggs
1 tsp salt
1 tsp baking soda dissolved in ¼ cup water
Grease muffin pan
Preheat oven to 375C
ombine all ingredients
Bake for 20 min
Cool and freeze, grab one and microwave for 20-30 seconds for a fast breakfast!
I have also used Cranberry total in this recipe.

Baked Spinach and Ricotta Rigatoni

Baked spinach and ricotta Rigatoni
1 lb rigatoni
1 T olive oil
4 T butter
1 large shallot and 2 cloves garlic
½ cup flou
r½ cup white wine (or chicken broth)
2 cups milk
Pinch nutmeg,
Salt and pepper
2 10oz frozen chopped spinach thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs lightly beaten
8 oz mozzarella grated
Cook rigatoni for 2 min less than shortest amount on label,(only for freezer prep cooking) if you are having it fresh cook pasta al dente, drain and toss with olive oil.
To make white sauce: Melt the butter over med heat add the shallots and garlic for a few min until softened but not colored. Add the flour and stir until a soft paste forms. Gradually whisk in the wine and milk. Bring the mixture to a simmer whisking constantly and cook until thickened, add salt, pepper, and nutmeg. Let cool slightly.Transfer cooled sauce to a large bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a 9 x 13 greased pan I do two 8x8 pans. Top with grated mozzarella. Cover loosely with foil and bake for 40 min. Remove foil and bake for 20 min or until cheese is browned and center is no longer runny.

Freezer Burritos

Freezer Burritos Courtesy of Vince and Sarahbug!
Recipe:2 Cans (10 3/4 oz) Campbells Fiesta Nacho Cheese Soup
2 Cans (4 oz) Diced Green Chiles
1 Can Refried Beans
1 Can Salsa Refried Beans
2 Pounds Boneless Skinless Chicken
2 Cups Rice
10-20 Large Flour Tortillas
Cook the Chicken and Rice separately then combine with the Soup, Chiles, and Beans.Season to taste.Split as you like among 10-20 Tortillas (15 makes a good size burrito)Wrap in foil and freeze.I would guess that these would stay good for a few months at least but, as ours never last longer than a few weeks, I have no idea.
They reheat very nicely (remove the foil first!) and are quite filling on their own with no sides.
Reheating time is about 1.5 Minutes thawed and 3 Minutes frozen.Nutritional Information

(Approximate, Based on 15 Burritos)
Calories: 340Fat: 8g Carbohydrates: 52g AND, because this is a Penny Pinching thread, the approximate price per burrito (again based on 15 burritos) is One Dollar.