This week is going to be EASY in the kitchen!
- 2 lbs deli roast beef
- 2 cans beef broth, or make up 4 cups of beef boullion from cubes
- crusty rolls
Spread roast beef in a large jelly roll pan. Pour broth over roast beef. Bake at 350° for 15 minutes. Serve on rolls with extra ‘juice’ for dipping.
Serve with a french fries and applesauce.
Super Easy Chicken Chili
- 2 boneless, skinless chicken breasts
- 1 16 oz. jar salsa
- 2 cups navy beans, cooked (about 1 can)
- 1 lb mozzarella cheese, divided
Chop chicken into bite sized pieces. Brown in a large frying pan. When chicken is browned, add salsa, beans, and 1/2 of the cheese. Mix well and cook until heated through. Serve with remaining cheese.
Easy Crock Pot Split Pea Soup
- 1 (16 oz.) pkg. dried green split peas, rinsed
- 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tbsp. seasoned salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 qts. hot water
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.
Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
This recipe is from About Southern Food.
Coalition meeting; dinner provided for entire family. Easiest!
My Dad gave us a certificate for a hot air balloon ride and we are going for our anniversary! I am nervous/excited and I don’t think I’ll be able to eat.
My family, however, will be having:
Easy Crockpot Corn, Ham and Potato Scallop
- 6 cups peeled baking potatoes — cut in 1 inch cubes
- 1 1/2 cups cubed cooked ham
- 2 cups frozen corn
- 2 teaspoons instant minced onion
- 1 10 3/4oz. can condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.
This recipe is from Joyce’s Fine Cooking.
I also realized I have about 10 pounds of frozen bananas. I can’t stand bananas once they start to brown and I always think I will make bread out of them – later. The time is now. My favorite recipe is from Mollie Katzen’s Moosewood Cookbook.
- 1/2 cup softened butter, plus extra for the pan
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashred ripe banana (about 2 bananas)
- 2 cups unbleached white flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup yogurt
Preheat oven to 350°F and butter a medium-sized loaf pan.
Put the softened 1/2 cup butter in a medium-large mixing bowl. Beat with an electric mixer at high speed, gradually adding the sugar, the eggs, and the vanilla. Scrape the sides of the bowl, then beat again until fluffy and uniform. Stir in the mashed banana.
Sift together the dry ingredients in a separate bowl.
Add 1/3 the dry mixture into the butter mixture, and stir to moisten. Stir in half the yogurt, then another 1/3 of the flour, then the rest of the yogurt. Mix, scraping the bottom of the bowl, until all combined.
Transfer to the prepared pan, spread into place, and bake to 50 minutes, or until a knife inserted all the way into the center comes out clean. Cool for 10 minutes before removing from the pan. Cool for about 20 minutes longer before serving.
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