Minestrone Soup

Minestrone Soup

Ingredients

• 1/4 C olive oil
• 1 C onion chopped
• 1 C celery chopped
• 1 Tbsp dried parsley
• 3 tsp garlic minced
• 1 6 oz. can tomato paste
• 1 14.5 oz. can diced tomatoes
• 4 C beef broth
• 4 C water
• 1 C cabbage shredded
• 2 carrots diced
• 1 C macaroni
• 1 tsp salt.
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1 15 oz can kidney beans
• 1 zucchini sliced
•  
  Instructions
  1. Saute onion, celery, parsley and garlic in olive oil.
  2. Add in all ingredients except for kidney beans and zucchini.
  3. Bring to a boil and simmer for about 45 minutes.
  4. Add in kidney beans and zucchini,
  5. Simmer for another 10 minutes.
     
     

     

Slow Cooker Parmesan Honey Pork Loin Roast

Slow Cooker Parmesan Honey
Pork Loin Roast

Ingredients

• 1 3-4 lb. boneless pork loin roast
• 2/3 C grated parmesan cheese
• 1/2 C honey
• 3 Tbsp soy sauce
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 2 Tbsp chopped garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbs cornstarch
• 1/4 C chicken broth
• 1 tsp sugar optional  
• Instructions
  1. Place roast in slow cooker.
  2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
  3. Pour mixture over the top of roast.
  4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
  5. Remove meat and place on platter.
  6. Strain juices in slow cooker and put into a small sauce pan.
  7. Mix cornstarch and chicken broth together.
  8. Add into strained juices and stir until thickened over medium heat.
  9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
  10. Slice roast and serve with glaze.
       
      
       

Grandma Tracey's Chili

Grandma Tracey's Chili

1 pound ground beef
1 cup chopped onion
2 cans stewed Italian tomatoes
2 cans kidney beans, drained
1 Tbsp. chili powder
1 tsp. salt
1 Tbsp. sugar ( you can even use less if you don't prefer it that sweet. I use about 1/2 Tbsp.)
2 Tbsp. vinegar
2 tsp. minced garlic

Brown beef and onion and drain.
Combine ingredients in crock pot.
Cook until tender, the longer the better.

Serve with sour cream, cheese, chips, or whatever else you like.

Chicken Pad Thai

Chicken Pad Thai

Yield: About 5 servings

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts , sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper , sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions , whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts , roughly chopped
• 1/3 cup cilantro , chopped
• Red pepper flakes and sesame seeds (optional)

  Instructions

  * Note: I made this without the fish sauce and substituted sugar snap peas for the sprouts. It was delicious!

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  3. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
     Recipe source: Cooking classy
     

Sweet & Sour Spareribs

Brown your meat in a pan on the stovetop
Mix these ingredients in a separate bowl
1 C. Water
1 C. Brown Sugar
1/2 c. Vinegar
1/2 c. Ketchup
1/2 c. Soy Sauce
1/2 tsp. Paprika
1/4 tsp. Salt
Cook for 15 min. ( or microwave 4 min )
Add cornstarch and a little water that thicken
Pour over meat
Cover with tinfoil
Cook 1 hour @ 350
( or a little slower for longer)
Serve over rice
This recipe is from my Mom - Carolyn and I loved bed it as
a kid and cooked t for my family.

Konda March 2017

BBQ Chicken Salad

BBQ Chicken Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Yield 4 servings

This healthy, flavorful salad comes together so quickly and easily, and it is guaranteed to be a hit with your entire family!

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Carly is the one that first made this for us- I think it was when she lived in Redding, CA and we had gone to visit her.  It's definitely one of my favorites! My BBQ sauce of choice is Sweet Baby Rays. 

German Chocolate Cheesecake

German Chocolate Cheesecake
I first tasted this dessert in Lyman, Wyoming from my friend, Sonya Buckner.  She shared the recipe with me and it quickly became one of Rex's favorites.
Crust
1 cube melted butter
1 cup flour
1 cup chopped walnuts
Spread/ press in a glass baking dish. Bake 15-20 min. @350
1 cup powdered sugar
8 oz. cream cheese
1 cup cool whip
Layer 1 - whip together- spread on fully cooled crust
1 small instant milk chocolate pudding
1 small instant vanilla pudding (or 2 milk chocolate puddings)
3 cups milk
Layer 2 - whip together- spread on top of cream cheese layer
Layer 3 is cool whip topped with grated Hershey chocolate bar.
Set for a couple of hours.
Yummy!