Spanish Rice Casserole

Ronda gave me this recipe for my leftover roast. You can also use chicken or pork.

1 pkg Rice A Roni Spanish Rice. Follow recipe on back, and when you add the diced canned tomatoes, also add a can of rinsed black beans and 1-2 cups of shredded or cubed meat.

Warm up 10 inch burrito sized tortillas in a skillet and place same of the filling with a bit of shredded cheddar jack cheese.

Roll up and enjoy! Add salsa if you like!

Dionne

Dionne, Please post your tortilla soup recipe!

LET'S ALL POST A FAVORITE FALL SOUP RECIPE!

Mexican Corn Chowder

1 1/2 lbs boneless skinless chicken breasts
1/2 c chopped onion
2 garlic cloves, minced
3 Tbs margarine
2 chicken bouillon cubes
1 c hot water
1 tsp ground cumin
2 c half an dhalf
2 c shredded Monterey Jack cheese
1 (16 oz) can creamed corn
1 (4 oz) can chopped green chilies, undrained
1/2 tsp hot pepper sauce
1 tomato, chopped

Cut chicken into bite-size pieces. In a dutch oven - pan not the actual outdoor cooking mechanism ;) - brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately.

This is one of our favorite soups. Our other favorite is Taco Soup but I figure you all know that recipe since the first time I had it was at Carrie's when Jessica was blessed.

Pulled Pork with Root Beer Sauce

1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer (two 12-ounce cans or bottles)*
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Directions
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.

Veggie Pizza

This is SO good, we like it better than the pepperoni pizza we used to have every weekend, but I still make half and half for Nate's sake!

CRUST
3 C water
1 T olive oil
1 T honey or sugar
2 T yeast
Mix until yeast is dissolved (I use my bread mixer)

While mixing add
3 1/2 C flour
2 t salt
about 4 more cups four until dough is stiff, and beat for 5 min. After topping pizza, bake at 400 degrees for 20 minutes.

This makes two jellyroll pans of pizza dough. I usually only make one for dinner and keep the rest for breadsticks w/ soup.

Toppings
Top with pizza sauce, feta cheese, any veggies you have (this one has swiss chard, tomatoes, summer squash, olives, and onions), and other must is crush a few cloves of garlic on top. ENJOY!

Apple Bars

Apple Bars

4 cups flour
2 cups butter
1cup sugar
1 tsp baking powder
1 tsp salt

Use a pastry blender and mix well. Stir in 2 beaten eggs. Use half of mixture
and put in a greased 9 x 13 pan.

Slice and core about 7 granny smith apples
Mix apples in:
3/4 cup sugar
1/2 cup flour
2 tsp cinnamon

Pour apples over the bottom crust.
Sprinkle rest of dough over top of apples.
Cook @ 350 for 1 hour.

Frost while warm with cream cheese frosting.

Apple Salad

Apple Salad

Combine in bowl:
4 apples chopped
1/2 cup diced celery
1/2 cup cranraisins
1/2 cup nuts

Sprinkle over the top:
2 Tbls lemon juice
2 Tbls sugar


Dressing:

Beat 2 eggs

Add:
1/2tsp salt
1/3 cup sugar
1/4 cup pineapple juice
1/2 cup orange juice
2 Tbls lemon juice
Cook this in a double boiler until thick

fold in 1/2 cup whipped cream (cool whip works)

It works well to put in individual dishes and top with dressing.

Lettuce-less Salad

I invented this last night when I realized my lettuce had gone past. Pretty tasty. The recipe can easily be changed and improved.

Slightly steamed green beans
Slightly steamed asparagus
1/4 cup raisins
Brown rice
cubed apples
thinly sliced radishes
sunflower seeds

Dressing:
olive oil
Balsamic vinegar
curry
celery salt

Mix everything together and enjoy. It actually looked pretty too. Sorry I didn't take a picture.

Apple sauce Oatmeal

Fast and warm

1/2 cup rolled oats
about 1/3 cup unsweetened applesauce
Splash of milk or soy milk

Microwave 1 minute

Just as fast as the little packets but it is cheaper and healthier.

Salmon Corn Chowder

I'm going to try this out tomorrow night since I have leftover salmon and corn.

INGREDIENTS:
1 can (7 1/2 oz.) salmon
2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 can (13 oz.) evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
minced parsley
PREPARATION:
Drain and flake salmon, reserving liquid. In a skillet, melt butter; saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender. Add flaked salmon, evaporated milk and corn; heat through. Sprinkle with a little fresh minced parsley for garnish, if desired. Makes 6 servings of salmon chowder with corn and potatoes.
More Chowder Recipes

Crock Bean Soup (freezable)

1 can whole tomatoes (32 oz.)
1 can chicken broth
2 cups water
2 medium onions--chopped (I saute the onions first in a little olive oil.)
4 carrots--sliced
2 celery stalks--sliced
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons dried parsley
2 cups ham--diced
1 pound dried beans--mixed (I usually substitute 3 cans of canned beans.)

Drain your soaked beans, rinse and drain again, then add them and everything else to the crockpot. Cook all day on low or cook on high for 3-4 hours.

Cafe Rio Lime Rice

Since this was such a hit at the cabin, I figured I'd post it here for posterity's sake!

Ingredients:
1 T. butter
½ yellow onion, chopped
4 cloves chopped garlic
1 tsp. cumin
1 small can diced green chilies
½ tsp. lime juice
3-1/3 c. water
¼ tsp. salt
4 tsp. chicken bouillon
¼ bunch cilantro, chopped
1-1/2 c. long grain white rice, uncooked ¼ bunch cilantro, chopped

Directions:
In a saucepan, saute the butter, onion, and chopped garlic. Meanwhile add the water, chicken bouillon, cilantro, cumin, green chilies, lime juice, and salt into a saucepan and bring to a boil. Add the browned onion and garlic to the boiling water then add the rice. Reduce heat, cover, and simmer for 30 minutes.

Courtney's Ribary Pasta Salad

13 oz. cheese tortellini
12 oz artichoke hearts
2 tomatoes, diced
1 C. feta, crumbled (everything's betta' with feta!)
½ C. olives, sliced
Grated fresh parmesan
Optional 1 C. cooked chicken (marinate in Italian dressing and grill)

Dressing:
¼ C. red wine vinegar
¼ C. Olive Oil
¼ C. finely chopped green onions
½ tsp. salt
1 tsp. dried dill
1 tsp. dried basil
3 cloves garlic
Blend it up, pour over pasta salad. Best Made the day before and when served at room temperature.

Italian Sausage and Spinach Casserole

6 servings Prep: 25 min.
Bake: 35 min.

3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted

Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.

2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.

3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.
Meal Ideas
Spinach Casserole Dinner

Gingered Tofu-Vegetable Stir Fry

Gingered Vegetable-Tofu Stir-Fry
Start to Finish: 30 min.
View Nutrition Facts Ingredients
1 cup water
1/4 cup dry sherry or dry white wine
2 tablespoons soy sauce
4 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon cooking oil
2 teaspoons grated fresh ginger
1 pound fresh asparagus, cut into 1-inch pieces (2-1/2 cups), or one 10-ounce package frozen cut asparagus, thawed and well drained
1 small yellow summer squash, halved lengthwise and sliced (1-1/4 cups)
2 green onions, sliced (1/4 cup)
1 10-1/2-ounce package extra firm tofu (fresh bean curd), cut into 1/2-inch cubes
1/2 cup pine nuts or chopped almonds, toasted
2 cups hot cooked brown rice

Directions
1. For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar. Set aside.

2. Pour the cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat the wok or large skillet over medium-high heat. Stir-fry the ginger in hot oil for 15 seconds. Add the fresh asparagus (if using) and squash; stir-fry for 3 minutes. Add the thawed asparagus (if using) and green onions; stir-fry about 1- 1/2 minutes more or until the asparagus is crisp-tender. Remove vegetables from wok.

3. Add tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or until lightly browned. Remove from wok. Stir the sauce. Add sauce to hot wok. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Stir in pine nuts or almonds. Serve over rice. Makes 4 servings

Rosemary Chicken

6 servings
Nonstick cooking spray
1-1/2 pounds skinless, boneless chicken breast halves or thighs
1 9-ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)

Directions (Personally, I think this would taste better as a non-crock pot recipe!)
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

4. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes 6 servings.

Southwest Pork Chops

6 servings Prep: 15 minutes
Cook: 5-1/2 hours
View Nutrition Facts Ingredients
6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)

Directions
1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

2. For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above. Makes 6 servings.

*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.

Cuban Pork

Cuban Pork
Prep: 25 minutes
Chill: 6 hours
Cook: 10 to 12 hours (low), 5 to 6 hours (high)
View Nutrition Facts Ingredients
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)

Directions
1. For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

2. In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

Pico de Gallo: In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons snipped fresh cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix well. Cover; chill in the refrigerator for at least 2 hours or overnight. Makes about 1-1/4 cups.

Diabetic Friendly Chicken and Shrimp Jambalaya

Ingredients
1 pound skinless, boneless chicken thighs
4 ounces smoked turkey sausage
1-1/2 cups chopped red, yellow, and/or green sweet pepper
1 cup thinly sliced celery
1 cup chopped onion
1 14-1/2-ounce can low-salt diced tomatoes, undrained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
2 tablespoons quick-cooking tapioca
1 teaspoon dried basil, crushed
1/4 teaspoon cayenne pepper
4 ounces frozen peeled and deveined medium shrimp, thawed
2 cups loose-pack frozen cut okra
3 cups hot cooked brown rice
Directions
1. Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch-thick slices. In a 3-1/2- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.
4. Makes 6 (1-1/2 cups chicken mixture plus 1/2 cup rice) servings.