Chicken Bake

2 pounds Boneless Skinless Chicken Breasts

4 large Russet Potatoes, peeled and sliced

1 pound baby Carrots 

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Cut chicken into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of chicken. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil. Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Beef and Zucchini Stir Fry

1/4 cup Vegetable Oil

2.5 lb Round Steak cubed

1 bottle Kikkoman Stir-Fry Sauce

1-2 large Onion, sliced

1 or 2 fresh Carrots, sliced thin

1/2 Green Bell Pepper, sliced

1/2 Red Bell Pepper,sliced

2 large Zucchini cubed

3 cups Minute Rice cooked

Cook steak in oil in wok/skillet. When the steak is almost done, add stir-fry sauce, onions, carrots, and bell peppers. When the bell peppers are almost done, add the zucchini and cook until done.

Serve over rice.

Steak Bake

1 large Round Steak

4 large Russet Potatoes peeled and sliced

1 pound baby Carrots

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Preheat oven to 400 degrees.

Cut steak into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of steak. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil.

Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Cheesy Broccoli Potato Soup

Cheesy Broccoli Potato Soup

I found the idea for this soup from this post here. While I used her general suggestions for the ingredients I changed how much I used of what!

Ingredients - 

2 Tablespoons or more of butter (I ended up using more butter, it just varies on how much onions, celery, and carrots you use)

1 chopped onion

1 handful finely chopped carrot (I used a good handful of baby carrots and chopped them up)

2-3 celery stick, finely chopped (I like celery in my soups... But feel free to add less)

1 Tablespoon minced garlic (I have a jar of pre-minced and just got a large spoonful out... You can never have too much garlic)

4 cups chicken broth (This time I used 4 chicken bullion cubes to make the 4 cups, the second time I made it I used homemade broth)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli (I didn't measure this... Just filled the bowl, chopped up, and went with it!)

2 cups or more shredded cheddar cheese (if you like it cheesy add more...)

Chop up the celery, onions, and carrots. Melt butter in pot.

Saute onions, celery, and carrots in butter. I ended up adding extra butter because of the amount of veggies I was sauteing.

Add garlic and cook for another minute or two.

Add chicken broth...

And potatoes. Cook until potatoes are tender.

Meanwhile, mix the flour and water together.

After potatoes are tender, add the flour water mix and allow soup to thicken slightly.

Add milk... 

And Broccoli...

Cook until Broccoli is tender!

Add cheese and stir up. I turned the heat off before adding the cheese... It is hot enough to melt the cheese without needing anymore heat.

Serve up! You can top with sour cream or even bacon or eat just how it is... Enjoy!

Pioneer Woman's Perfect Pot Roast

This recipe is from my Pioneer Woman Cooks Cookbook.

Perfect Pot Roast pg. 120

You can see PW's post of this recipe on her blog with delicious photos!

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast

2 Tablespoons Olive Oil

2 whole Onions

6 whole Carrots (Up To 8 Carrots) - I cheated and used baby carrots

Salt To Taste

Pepper To Taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead) - I didn't use wine

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

(check out the bargain for this roast... Original price 12.24, I paid 5.11... Lucked out on mark down day!)

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (I cheated and used baby carrots!). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. (I used broth and didn't use wine)

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Here is my roast before going into the oven (above) and when it came out of the oven (below). 

The roast just fell to pieces (above), this is what was left in the pot once I pulled out the roast (below) my first thought was the leftovers will make great soup!

This roast was so good!!! I also made PW's Creamy Mashed potatoes to go with the roast. (see previous post)

Dump Stew

Dump Stew

1.5 lbs Beef Stew Meat, cubed
1 can French Onion Soup
1 can Tomatoes - Diced (14.5 oz)
1 can Green Beans
1 can Corn, whole kernel
1 can Carrots
1 can Potatoes, sliced
1 cup Water

Open all the cans and add with the stew meat to the crockpot. Cook on low all day.

Serve over Rice 


This is a SUPER EASY recipe. It was given the name DUMP STEW years ago by the kids because all you do is open the cans and DUMP everything into the crockpot. SO EASY... yet SO GOOD!

Debbie