Ingredients
1 cup dried pinto beans, rinsed
1 cup water
16 oz medium salsa
2 chipotle peppers in adobo sauce, chopped (these can generally be found in the international aisle near the tacos. One can has more than 2 peppers in it and looks something like this.)
1 tbsp quick-cooking tapioca (most grocery stores have this product in the baking aisle. It looks something like this. If you cannot find it, you can instead mix 2 tsp flour with 1-2 tsp water and add it to the crock pot a spoonful at a time while the meat is resting in Step 5.)
1 tsp ground cumin
3-4 lbs boneless, skinless chicken breasts with any remaining fat trimmed
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
Directions
1. Stir together beans, water, salsa, chiles, tapioca, and cumin in the crock pot.
2. Season chicken with salt and pepper; arrange on top of bean mixture in the crock pot.
3. Scatter onion and bell pepper on top of chicken in the crock pot.
4. Cover and cook on LOW for 9 hours. Do NOT open the lid during this time.
5. Lift the chicken out of the crock pot and transfer it to a cutting board. Cover the chicken with aluminum foil and let it rest for 10 minutes.
6. Shred the chicken using two forks. Stir the shredded chicken back into the crock pot.
7. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Tex-Mex Chicken" and the date on it. After it cools a bit, toss it in the freezer.
Sunday, May 30, 2010
Wednesday, May 19, 2010
Becky's Dairy-Free Low-Carb Lasagna
This recipe requires specific ingredients that can be difficult to find. Unfortunately, because there are so few replacements for non-dairy cheese, they are necessary.
I am intentionally leaving the exact measurements of the ingredients flexible as you can make this in any size dish (I use those foil lasagna dishes so I can just pop it in the freezer afterwards). The directions are always the same, however, and if you have extra ingredients you can just make yourself another lasagna. If you have "too few" ingredients, you'll just end up with a "thin" lasagna, but that's ok too!
Ingredients
Large jar of pasta sauce
1 or 2 bags of turkey pepperoni (Hormel makes it). If you cannot find turkey pepperoni, use more eggplant instead.
1 or 2 eggplants cut into very slin rounds.
1-2 pounds ground turkey (ground beef isn't good for Becky)
At least 14 oz Vegan Cheese Mozzarella flavor, shredded. Note that the product must be lactose-free and casein-free for Tenley. If it is 100% vegan, then it definitely will be. If your grocery store has an organic or health section, you might find this product there near the tofu (this section is oftentimes beside the produce section). You can find out whether your local store might carry this product by clicking here.
Italian seasoning
Garlic powder
If you can find it: 1-2 bags of Al Fresco Sweet Italian Style Sausage cut into very small chunks. If you cannot find it, just use 1/2-1 tablespoon of fennel seed instead (although it definitely tastes better with the sausage).
Directions
1. Brown the ground turkey. While you are browning it, add Italian seasoning and garlic powder to your liking. For 2 pounds of ground turkey, I tend to add about 2-3 tablespoons of italian seasoning and about a teaspoon of garlic powder.
2. When the ground turkey is almost browned, add the Al Fresco sausage. If you could not find it, add the fennel seeds. Finish browning the meat.
3. Pour some pasta sauce in the bottom of your lasagna dish so it just coats it.
4. The turkey pepperon and eggplant will act as your layers (i.e. they are the "noodles" in a normal lasagna). You may layer them however you like (i.e. if you have more eggplant than pepperoni, have more eggplant layers), but each layer should be placed in the following order:
layer (a layer should consist of the same ingredient. Thus, you should have some eggplant layers, some pepperoni layers, etc.)
pasta sauce
ground turkey
sprinkle of garlic powder
Vegan cheese
5. If you have any leftover pasta sauce after your layers are complete, pour it around the sides of the lasagna and shake the container so it fills in the gaps.
6. Cover the lasagna (putting aluminum foil over it is fine) and bake at 375 for 1 hour.
7. Place a piece of masking tape on the top of the container and write "Becky's Lasagna" and the date on it. After it cools a bit, toss it in the freezer.
I am intentionally leaving the exact measurements of the ingredients flexible as you can make this in any size dish (I use those foil lasagna dishes so I can just pop it in the freezer afterwards). The directions are always the same, however, and if you have extra ingredients you can just make yourself another lasagna. If you have "too few" ingredients, you'll just end up with a "thin" lasagna, but that's ok too!
Ingredients
Large jar of pasta sauce
1 or 2 bags of turkey pepperoni (Hormel makes it). If you cannot find turkey pepperoni, use more eggplant instead.
1 or 2 eggplants cut into very slin rounds.
1-2 pounds ground turkey (ground beef isn't good for Becky)
At least 14 oz Vegan Cheese Mozzarella flavor, shredded. Note that the product must be lactose-free and casein-free for Tenley. If it is 100% vegan, then it definitely will be. If your grocery store has an organic or health section, you might find this product there near the tofu (this section is oftentimes beside the produce section). You can find out whether your local store might carry this product by clicking here.
Italian seasoning
Garlic powder
If you can find it: 1-2 bags of Al Fresco Sweet Italian Style Sausage cut into very small chunks. If you cannot find it, just use 1/2-1 tablespoon of fennel seed instead (although it definitely tastes better with the sausage).
Directions
1. Brown the ground turkey. While you are browning it, add Italian seasoning and garlic powder to your liking. For 2 pounds of ground turkey, I tend to add about 2-3 tablespoons of italian seasoning and about a teaspoon of garlic powder.
2. When the ground turkey is almost browned, add the Al Fresco sausage. If you could not find it, add the fennel seeds. Finish browning the meat.
3. Pour some pasta sauce in the bottom of your lasagna dish so it just coats it.
4. The turkey pepperon and eggplant will act as your layers (i.e. they are the "noodles" in a normal lasagna). You may layer them however you like (i.e. if you have more eggplant than pepperoni, have more eggplant layers), but each layer should be placed in the following order:
layer (a layer should consist of the same ingredient. Thus, you should have some eggplant layers, some pepperoni layers, etc.)
pasta sauce
ground turkey
sprinkle of garlic powder
Vegan cheese
5. If you have any leftover pasta sauce after your layers are complete, pour it around the sides of the lasagna and shake the container so it fills in the gaps.
6. Cover the lasagna (putting aluminum foil over it is fine) and bake at 375 for 1 hour.
7. Place a piece of masking tape on the top of the container and write "Becky's Lasagna" and the date on it. After it cools a bit, toss it in the freezer.
Friday, May 14, 2010
Pot Roast (Crock Pot)
Ingredients
1 bottle Abita Turbo-Dog beer. If you cannot find Abita, any non-milk stout will work such as Guinness.
2 packets lactose-free dry onion soup (Lipton's Onion Soup and Dip Mix or Campbell's Onion Soup Mix, for instance. Note that Knorr Dry Onion Soup has lactose in it)
1 tsp black pepper
2 cubes beef bouillon
1/4 teaspoon Tabasco sauce
4-5 lb chuck shoulder pot roast, cut into 4 large chunks
~16 oz frozen vegetables of your choice, thawed. For instance, I have used a 16 oz brocolli/cauliflower/carrot mixture with a cup or two of pearl onions thrown in. I have also used a squash mixture. A mix containing peas will work, but the peas tend to get mushy in the crock pot.
1 tbsp quick-cooking tapioca (most grocery stores have this product in the baking aisle. It looks something like this. If you cannot find it, you can instead mix 2 tsp flour with 1-2 tsp water and add it to the crock pot a spoonful at a time while the meat is resting in Step 5.)
Directions
1. Add all ingredients, except the pot roast and vegetables, to the crock pot and mix well.
2. Add the pot roast to the crock pot and stir until it is fully covered.
3. Add the vegetables to the top of the meat (but do not stir).
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
5. Remove the meat from the crock pot, cover it with aluminum foil, and let it rest for 10 minutes. Thinly slice the meat and return it to the crock pot.
6. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pot Roast" and the date on it. After it cools a bit, toss it in the freezer.
1 bottle Abita Turbo-Dog beer. If you cannot find Abita, any non-milk stout will work such as Guinness.
2 packets lactose-free dry onion soup (Lipton's Onion Soup and Dip Mix or Campbell's Onion Soup Mix, for instance. Note that Knorr Dry Onion Soup has lactose in it)
1 tsp black pepper
2 cubes beef bouillon
1/4 teaspoon Tabasco sauce
4-5 lb chuck shoulder pot roast, cut into 4 large chunks
~16 oz frozen vegetables of your choice, thawed. For instance, I have used a 16 oz brocolli/cauliflower/carrot mixture with a cup or two of pearl onions thrown in. I have also used a squash mixture. A mix containing peas will work, but the peas tend to get mushy in the crock pot.
1 tbsp quick-cooking tapioca (most grocery stores have this product in the baking aisle. It looks something like this. If you cannot find it, you can instead mix 2 tsp flour with 1-2 tsp water and add it to the crock pot a spoonful at a time while the meat is resting in Step 5.)
Directions
1. Add all ingredients, except the pot roast and vegetables, to the crock pot and mix well.
2. Add the pot roast to the crock pot and stir until it is fully covered.
3. Add the vegetables to the top of the meat (but do not stir).
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
5. Remove the meat from the crock pot, cover it with aluminum foil, and let it rest for 10 minutes. Thinly slice the meat and return it to the crock pot.
6. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pot Roast" and the date on it. After it cools a bit, toss it in the freezer.
Hearty Pork Stew (Crock Pot)
Ingredients
3 lbs pork boneless loin, cut into 1 inch cubes
4 medium carrots, peeled and cut into 1/4" slices
3 medium parsnips, peeled and cut into 1/2" chunks
1 medium onion, chopped
32 oz chicken broth
1.5 cups 1-inch cubes peeled butternut squash (I personally hate peeling butternut squash. If you're lucky, your grocery store will sell pre-cut butternut in the vegetable aisle.)
1/2 tsp salt
1 tsp pepper
2 tbsp flour
water
Instructions
1. Mix all ingredients except the flour and water in the crock pot.
2. Cover and cook on LOW for 7 hours (you might want to stir the mixture once after four hours).
3. Mix the flour into a small amount of water (~1-2 tbsp) until a liquid forms. 1 spoonful at a time, mix this into the crock pot.
4. Cover and cook on high heat for another 45 minutes, stirring occasionally.
5. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pork Stew" and the date on it. After it cools a bit, toss it in the freezer.
3 lbs pork boneless loin, cut into 1 inch cubes
4 medium carrots, peeled and cut into 1/4" slices
3 medium parsnips, peeled and cut into 1/2" chunks
1 medium onion, chopped
32 oz chicken broth
1.5 cups 1-inch cubes peeled butternut squash (I personally hate peeling butternut squash. If you're lucky, your grocery store will sell pre-cut butternut in the vegetable aisle.)
1/2 tsp salt
1 tsp pepper
2 tbsp flour
water
Instructions
1. Mix all ingredients except the flour and water in the crock pot.
2. Cover and cook on LOW for 7 hours (you might want to stir the mixture once after four hours).
3. Mix the flour into a small amount of water (~1-2 tbsp) until a liquid forms. 1 spoonful at a time, mix this into the crock pot.
4. Cover and cook on high heat for another 45 minutes, stirring occasionally.
5. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pork Stew" and the date on it. After it cools a bit, toss it in the freezer.
Thursday, May 13, 2010
Pork Chili (Crock Pot)
Ingredients
1 lb boneless pork with any remaining fat trimmed, cut into 1-inch cubes
If you can find it: 1 pack Al Fresco Chipotle Chorizo Chicken Sausage cut into very small chunks. If you cannot find it, try to find a similar-flavored chicken/turkey sausage (such as a chicken andouille sausage). If you cannot find that, no problems. Just leave the sausage out of the chili and add another 1 lb boneless pork.
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 tbsp minced garlic
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes (do NOT drain these)
1 cup water
2 chipotle peppers in adobo sauce, chopped (these can generally be found in the international aisle near the tacos. One can has more than 2 peppers in it and looks something like this.)
2 capfulls Liquid Smoke (this can generally be found near the condiments and looks like this.)
1.5 tbsp chili-garlic sauce (this is also found in the international aisle near the asian food. Sometimes referred to as "rooster sauce", it has a rooster on the container as can be seen in this stylish photo.
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pork Chili" and the date on it. After it cools a bit, toss it in the freezer.
1 lb boneless pork with any remaining fat trimmed, cut into 1-inch cubes
If you can find it: 1 pack Al Fresco Chipotle Chorizo Chicken Sausage cut into very small chunks. If you cannot find it, try to find a similar-flavored chicken/turkey sausage (such as a chicken andouille sausage). If you cannot find that, no problems. Just leave the sausage out of the chili and add another 1 lb boneless pork.
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 tbsp minced garlic
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes (do NOT drain these)
1 cup water
2 chipotle peppers in adobo sauce, chopped (these can generally be found in the international aisle near the tacos. One can has more than 2 peppers in it and looks something like this.)
2 capfulls Liquid Smoke (this can generally be found near the condiments and looks like this.)
1.5 tbsp chili-garlic sauce (this is also found in the international aisle near the asian food. Sometimes referred to as "rooster sauce", it has a rooster on the container as can be seen in this stylish photo.
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Pork Chili" and the date on it. After it cools a bit, toss it in the freezer.
Jambalaya
Ingredients
1 large (preferably thick) pot
1/4 cup vegetable oil
4 links andouille sausage (or plain chicken/turkey smoked sausage) cut into small pieces
3-4 lbs boneless, skinless chicken breasts with any remaining fat trimmed, cut into 1-inch cubes
1 tsp cayenne pepper
4 tbsp Emeril's Original Essence( if you cannot find this, instead use 3/4 tbsp garlic powder, 3/4 tbsp paprika, 1/2 tbsp salt, 1/2 tbsp onion powder, 1/2 tbsp black pepper, 1/2 tbsp Italian seasoning, and 1/2 tbsp thyme)
1 can 28-oz whole, peeled tomatoes
3 cups chopped onions
1 cup chopped green peppers
2 tbsp minced garlic
6 cups chicken stock
1 tbsp worchester sauce
3 bay leaves
2 lbs raw, peeled shrimp (using thawed frozen shrimp is fine too)
1.5 cups brown rice (or some other whole grain)
Directions
1. Heat oil in the pan over medium heat. Cook the sausage 5 minutes and remove from pan.
2. Season the chicken with 2 tbsp Emeril's Essence and add it to the pan. Cook for 5 minutes and remove from the pan.
3. Add the onions, bell peppers, and remaining Emeril's Essence to the pan and cook for 8 minutes.
4. Add the garlic to the pan and cook for another few minutes until the vegetables are softened.
5. Place chicken, sausage, chicken stock, and bay leaves into the pan. Cover and reduce heat to medium-low. Let simmer for 2 hours then remove the bay leaves.
6. In a separate pot, cook the brown rice almost according to its directions. The only difference is that instead of water, you will use liquid from the jambalaya pot. Also, make sure to leave out any butter. Once the rice is al dente, pour the entire mixture (rice and liquid) back into the jambalaya pot.
7. At this point, there should be enough liquid left in the jambalaya pot to boil the shrimp. If not, add some water. Increase the temperature to medium-high. When it almost reaches boiling, add the shrimp and cook for approximately 10 minutes (you will want to test the shrimp throughout to make sure it isn't over or undercooked).
8. Turn the stove off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Jambalaya" and the date on it. After it cools a bit, toss it in the freezer.
1 large (preferably thick) pot
1/4 cup vegetable oil
4 links andouille sausage (or plain chicken/turkey smoked sausage) cut into small pieces
3-4 lbs boneless, skinless chicken breasts with any remaining fat trimmed, cut into 1-inch cubes
1 tsp cayenne pepper
4 tbsp Emeril's Original Essence( if you cannot find this, instead use 3/4 tbsp garlic powder, 3/4 tbsp paprika, 1/2 tbsp salt, 1/2 tbsp onion powder, 1/2 tbsp black pepper, 1/2 tbsp Italian seasoning, and 1/2 tbsp thyme)
1 can 28-oz whole, peeled tomatoes
3 cups chopped onions
1 cup chopped green peppers
2 tbsp minced garlic
6 cups chicken stock
1 tbsp worchester sauce
3 bay leaves
2 lbs raw, peeled shrimp (using thawed frozen shrimp is fine too)
1.5 cups brown rice (or some other whole grain)
Directions
1. Heat oil in the pan over medium heat. Cook the sausage 5 minutes and remove from pan.
2. Season the chicken with 2 tbsp Emeril's Essence and add it to the pan. Cook for 5 minutes and remove from the pan.
3. Add the onions, bell peppers, and remaining Emeril's Essence to the pan and cook for 8 minutes.
4. Add the garlic to the pan and cook for another few minutes until the vegetables are softened.
5. Place chicken, sausage, chicken stock, and bay leaves into the pan. Cover and reduce heat to medium-low. Let simmer for 2 hours then remove the bay leaves.
6. In a separate pot, cook the brown rice almost according to its directions. The only difference is that instead of water, you will use liquid from the jambalaya pot. Also, make sure to leave out any butter. Once the rice is al dente, pour the entire mixture (rice and liquid) back into the jambalaya pot.
7. At this point, there should be enough liquid left in the jambalaya pot to boil the shrimp. If not, add some water. Increase the temperature to medium-high. When it almost reaches boiling, add the shrimp and cook for approximately 10 minutes (you will want to test the shrimp throughout to make sure it isn't over or undercooked).
8. Turn the stove off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Jambalaya" and the date on it. After it cools a bit, toss it in the freezer.
Chicken Cacciatore (Crock Pot)
Ingredients
2 tbsp olive oil
2 tbsp minced garlic
2 28-oz can crushed tomatoes
2 7-oz can sliced mushrooms, drained
2 bay leaves
2 tbsp Italian seasoning
1.5 tsp salt
1 tsp black pepper
2 tbsp red wine (cooking wine is fine)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 medium onions, halved and thinly sliced
4 green bell peppers, thinly sliced
Directions
1. In a bowl, add everything but the chicken, onions, and peppers. Mix thoroughly.
2. Place the chicken, onions, and peppers in the bottom of the crock pot and pour the tomato mixture over them. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
3. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
4. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix Cacciatore" and the date on it. After it cools a bit, toss it in the freezer.
2 tbsp olive oil
2 tbsp minced garlic
2 28-oz can crushed tomatoes
2 7-oz can sliced mushrooms, drained
2 bay leaves
2 tbsp Italian seasoning
1.5 tsp salt
1 tsp black pepper
2 tbsp red wine (cooking wine is fine)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 medium onions, halved and thinly sliced
4 green bell peppers, thinly sliced
Directions
1. In a bowl, add everything but the chicken, onions, and peppers. Mix thoroughly.
2. Place the chicken, onions, and peppers in the bottom of the crock pot and pour the tomato mixture over them. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
3. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
4. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix Cacciatore" and the date on it. After it cools a bit, toss it in the freezer.
Wednesday, May 12, 2010
Chili-Rubbed Shredded Pork (Crock Pot)
Ingredients
2 4-ounce can chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
4 tsp chili powder
4 tsp garlic powder
2 tsp soy sauce
2 tsp black pepper
4 tsp onion powder
2 tsp adobo seasoning (if you cannot find this, instead use 1 tsp cayenne pepper and 1/2 tsp salt)
4 tsp Italian seasoning
2 tbsp vegetable oil
2 tsp cumin
4-5 lb boneless prime rib pork oven roast (pork butt or shoulder will work as well)
Directions
1. In a bowl, thoroughly mix all ingredients except the pork.
2. Rub the mixture all over the pork, then place the pork in the crock pot. Pour any remaining mixture over the pork.
3. Cover and cook on LOW for at least 9 hours.
4. Lift the pork out of the crock pot and transfer it to a cutting board. Cover the pork with aluminum foil and let it rest for 10 minutes.
5. Shred the pork using two forks. Add the shredded pork back to the crock pot to absorb the cooking juices.
6. Turn the crock pot off and put the shredded pork into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Shredded Chili Pork" and the date on it. After it cools a bit, toss it in the freezer.
2 4-ounce can chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
4 tsp chili powder
4 tsp garlic powder
2 tsp soy sauce
2 tsp black pepper
4 tsp onion powder
2 tsp adobo seasoning (if you cannot find this, instead use 1 tsp cayenne pepper and 1/2 tsp salt)
4 tsp Italian seasoning
2 tbsp vegetable oil
2 tsp cumin
4-5 lb boneless prime rib pork oven roast (pork butt or shoulder will work as well)
Directions
1. In a bowl, thoroughly mix all ingredients except the pork.
2. Rub the mixture all over the pork, then place the pork in the crock pot. Pour any remaining mixture over the pork.
3. Cover and cook on LOW for at least 9 hours.
4. Lift the pork out of the crock pot and transfer it to a cutting board. Cover the pork with aluminum foil and let it rest for 10 minutes.
5. Shred the pork using two forks. Add the shredded pork back to the crock pot to absorb the cooking juices.
6. Turn the crock pot off and put the shredded pork into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Shredded Chili Pork" and the date on it. After it cools a bit, toss it in the freezer.
Chicken with Pecans and Chilies (Crock Pot)
Ingredients
Cooking spray
4 4-ounce cans chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
1/4 teaspoon cinnamon
1 teaspoon black pepepr
1 teaspoon salt
1 tbsp chili powder
1 cup IPA beer (such as Harpoon IPA)
1/4 cup minced garlic
4 tsp dried, minced onions
1/4 cup tomato paste
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 cups chopped pecans
water (if needed)
Directions
1. Coat the crock pot with the cooking spray.
2. In a bowl, add everything but the chicken, pecans, and water. Mix gently with a fork (excessive mixing will cause the beer to fizz more than you'd like).
3. Place the chicken in the bottom of the crock pot and pour the green chili mixture over the chicken. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Sprinkle the pecans over the mixture.
5. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
6. Turn the crock pot off and use tongs to place the chicken in a freezer-ready storage container (ziploc tupperware works fine). If the sauce remaining in the crock pot is too thick, add water until it is the desired consistency. Once the sauce reaches this consistency, pour it over the chicken in the freezer-ready container.
7. Place a piece of masking tape on the top of the container and write "Chix w/ Chilies" and the date on it. After it cools a bit, toss it in the freezer.
Cooking spray
4 4-ounce cans chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
1/4 teaspoon cinnamon
1 teaspoon black pepepr
1 teaspoon salt
1 tbsp chili powder
1 cup IPA beer (such as Harpoon IPA)
1/4 cup minced garlic
4 tsp dried, minced onions
1/4 cup tomato paste
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 cups chopped pecans
water (if needed)
Directions
1. Coat the crock pot with the cooking spray.
2. In a bowl, add everything but the chicken, pecans, and water. Mix gently with a fork (excessive mixing will cause the beer to fizz more than you'd like).
3. Place the chicken in the bottom of the crock pot and pour the green chili mixture over the chicken. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Sprinkle the pecans over the mixture.
5. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
6. Turn the crock pot off and use tongs to place the chicken in a freezer-ready storage container (ziploc tupperware works fine). If the sauce remaining in the crock pot is too thick, add water until it is the desired consistency. Once the sauce reaches this consistency, pour it over the chicken in the freezer-ready container.
7. Place a piece of masking tape on the top of the container and write "Chix w/ Chilies" and the date on it. After it cools a bit, toss it in the freezer.
Chicken with Prosciutto and Artichoke Hearts (Crock Pot)
Ingredients
2 14oz cans of artichoke hearts, drained and quartered
4 tbsp olive oil
1 medium onion, thinly sliced
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon red pepper flakes
1 tbsp Italian seasoning
1/4 cup white wine (feel free to use a very low-quality wine, but make sure it is not a sweet wine. Cooking wine should only be used as a last resort, as it will make the dish too salty)
8 oz prosciutto, chopped (feel free to use pancetta or capocolla instead of prosciutto. In an absolute pinch, salami will work.)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix w/ Artichoke" and the date on it. After it cools a bit, toss it in the freezer.
2 14oz cans of artichoke hearts, drained and quartered
4 tbsp olive oil
1 medium onion, thinly sliced
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon red pepper flakes
1 tbsp Italian seasoning
1/4 cup white wine (feel free to use a very low-quality wine, but make sure it is not a sweet wine. Cooking wine should only be used as a last resort, as it will make the dish too salty)
8 oz prosciutto, chopped (feel free to use pancetta or capocolla instead of prosciutto. In an absolute pinch, salami will work.)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
Directions
1. Throw everything into the crock pot and stir it around. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot.
2. Cover and cook on LOW for 8 hours (you might want to stir the mixture once after four hours).
3. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix w/ Artichoke" and the date on it. After it cools a bit, toss it in the freezer.
Tuesday, May 11, 2010
Bill's Low-Carb Lasagna
This recipe is specifically for Bill, as Tenley would prefer Becky to avoid dairy products. However, Bill loves it and it keeps him away from Becky's dairy-free food. :)
I am intentionally leaving the exact measurements of the ingredients flexible as you can make this in any size dish (I use those foil lasagna dishes so I can just pop it in the freezer afterwards). The directions are always the same, however, and if you have extra ingredients you can just make yourself another lasagna. If you have "too few" ingredients, you'll just end up with a "thin" lasagna, but that's ok too!
Ingredients
Large jar of pasta sauce
1 or 2 bags of turkey pepperoni (Hormel makes it). If you cannot find turkey pepperoni, regular pepperoni will do in a pinch.
1 or 2 bags of salami
1 or 2 eggplants cut into very slin rounds.
1-2 pounds ground beef
Large container of cottage cheese
A ton of shredded mozzarella cheese. We use 24 ounces or more.
Parmesan cheese
Italian seasoning
Garlic powder
If you can find it: 1-2 bags of Al Fresco Sweet Italian Style Sausage cut into very small chunks. If you cannot find it, just use 1/2-1 tablespoon of fennel seed instead (although it definitely tastes better with the sausage
Directions
1. Brown the ground beef. While you are browning it, add Italian seasoning and garlic powder to your liking. For 2 pounds of ground beef, I tend to add about 2-3 tablespoons of italian seasoning and about a teaspoon of garlic powder.
2. When the ground beef is almost browned, add the Al Fresco sausage. If you could not find it, add the fennel seeds. Finish browning the meat.
3. Pour some pasta sauce in the bottom of your lasagna dish so it just coats it.
4. The turkey pepperoni, salami, and eggplant will act as your layers (i.e. they are the "noodles" in a normal lasagna). You may layer them however you like (i.e. if you have more eggplant than pepperoni, have more eggplant layers), but each layer should be placed in the following order:
layer (a layer should consist of the same ingredient. Thus, you should have some eggplant layers, some pepperoni layers, etc.)
pasta sauce
ground beef
sprinkle of garlic powder
parmesean cheese
cottage cheese (just spoon blobs onto the lasagna then push them down a little bit. If you try to spread the cottage cheese you'll end up with a big mess)
mozzarella cheese (more than you think is necessary)
5. If you have any leftover pasta sauce after your layers are complete, pour it around the sides of the lasagna and shake the container so it fills in the gaps.
6. Cover the lasagna (putting aluminum foil over it is fine) and bake at 375 for 1 hour.
7. Place a piece of masking tape on the top of the container and write "Bill's Lasagna" and the date on it. After it cools a bit, toss it in the freezer.
I am intentionally leaving the exact measurements of the ingredients flexible as you can make this in any size dish (I use those foil lasagna dishes so I can just pop it in the freezer afterwards). The directions are always the same, however, and if you have extra ingredients you can just make yourself another lasagna. If you have "too few" ingredients, you'll just end up with a "thin" lasagna, but that's ok too!
Ingredients
Large jar of pasta sauce
1 or 2 bags of turkey pepperoni (Hormel makes it). If you cannot find turkey pepperoni, regular pepperoni will do in a pinch.
1 or 2 bags of salami
1 or 2 eggplants cut into very slin rounds.
1-2 pounds ground beef
Large container of cottage cheese
A ton of shredded mozzarella cheese. We use 24 ounces or more.
Parmesan cheese
Italian seasoning
Garlic powder
If you can find it: 1-2 bags of Al Fresco Sweet Italian Style Sausage cut into very small chunks. If you cannot find it, just use 1/2-1 tablespoon of fennel seed instead (although it definitely tastes better with the sausage
Directions
1. Brown the ground beef. While you are browning it, add Italian seasoning and garlic powder to your liking. For 2 pounds of ground beef, I tend to add about 2-3 tablespoons of italian seasoning and about a teaspoon of garlic powder.
2. When the ground beef is almost browned, add the Al Fresco sausage. If you could not find it, add the fennel seeds. Finish browning the meat.
3. Pour some pasta sauce in the bottom of your lasagna dish so it just coats it.
4. The turkey pepperoni, salami, and eggplant will act as your layers (i.e. they are the "noodles" in a normal lasagna). You may layer them however you like (i.e. if you have more eggplant than pepperoni, have more eggplant layers), but each layer should be placed in the following order:
layer (a layer should consist of the same ingredient. Thus, you should have some eggplant layers, some pepperoni layers, etc.)
pasta sauce
ground beef
sprinkle of garlic powder
parmesean cheese
cottage cheese (just spoon blobs onto the lasagna then push them down a little bit. If you try to spread the cottage cheese you'll end up with a big mess)
mozzarella cheese (more than you think is necessary)
5. If you have any leftover pasta sauce after your layers are complete, pour it around the sides of the lasagna and shake the container so it fills in the gaps.
6. Cover the lasagna (putting aluminum foil over it is fine) and bake at 375 for 1 hour.
7. Place a piece of masking tape on the top of the container and write "Bill's Lasagna" and the date on it. After it cools a bit, toss it in the freezer.
Thai Chicken (Crock Pot)
Ingredients:
16 oz hot salsa
2 cups smooth peanut butter
3/8 cup soy sauce
1/4 cup lime juice
1 tablespoon fresh, peeled, grated ginger
1 teaspoon crushed red pepper
5-6 pounds boneless, skinless chicken breasts. (This will be the big pack sold at supermarkets and will have about 8 chicken breasts in it.) Each breast should be cut into 4 equally sized chunks.
Directions:
1. In a large bowl, thoroughly mix the salsa, peanut butter, soy sauce, and lime juice with a fork. Do not use a mixer to avoid pulverizing the yummy chunks of vegetables in the salsa.
2. Add the ginger and red pepper to the bowl and gently mix until they are distributed.
3. Place the chicken in the bottom of the crock pot and pour the peanut butter mixture over it. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
5. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Thai Chicken" and the date on it. After it cools a bit, toss it in the freezer.
16 oz hot salsa
2 cups smooth peanut butter
3/8 cup soy sauce
1/4 cup lime juice
1 tablespoon fresh, peeled, grated ginger
1 teaspoon crushed red pepper
5-6 pounds boneless, skinless chicken breasts. (This will be the big pack sold at supermarkets and will have about 8 chicken breasts in it.) Each breast should be cut into 4 equally sized chunks.
Directions:
1. In a large bowl, thoroughly mix the salsa, peanut butter, soy sauce, and lime juice with a fork. Do not use a mixer to avoid pulverizing the yummy chunks of vegetables in the salsa.
2. Add the ginger and red pepper to the bowl and gently mix until they are distributed.
3. Place the chicken in the bottom of the crock pot and pour the peanut butter mixture over it. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
5. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Thai Chicken" and the date on it. After it cools a bit, toss it in the freezer.
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