One Skillet Supper

Ingredients:
1 lb. ground beef or turkey
1 small onion, sliced and chopped to preference
2 medium yellow or green zucchini squash, sliced
2 medium potatoes, sliced
1/2 small head cabbage, sliced and chopped to preference
2 fresh green chilies, sliced (or a can of diced green chilies)
1 can 10 1/2 oz. cream of celery, or mushroom soup (can also substitute 2 8 oz. cans of tomato sauce.  If you do this, be sure to omit the water)
1/2 soup can water
1 cup grated Cheddar cheese (optional)

Directions:
Brown ground meat with onions.  Slice onion, squash, cabbage and potatoes.  Layer potatoes and squash  on top of meat.  Sprinkle with salt and pepper.  Top with cabbage and green chilies.  Pour soup and water over layers--no need to mix.  Cook, covered, on medium-low until vegetables are tender, about 10 minutes, or as desired.  Be sure to watch this, as it's easy to overcook them!  Sprinkle with cheese or other spices as desired and serve.  Easy, and no mess!  This is a great recipe to use all of your garden veggies.  Play around with it and enjoy!  Note: it's not a pretty dish, but don't let the looks deceive you!  It's very tasty!

From "Remember When We Cooked?"
Adapted by Jessica Gillespie 2012

Marie's Easy Slow Cooker Pot Roast

Prep Time: 20 Min

Cook Time: 9 Hrs

Ready In: 9 Hrs 20 Min

Servings  8

Ingredients

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

Directions

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Cajun Potato Soup

Herb-crusted salmon with mashed potatoes & asparagus

Esther's Pot Roast

This is my sister's recipe.  Everything she makes tastes amazing! Hope you enjoy!

Makes: 6-8 servings

Takes: 8 1/2 hours

Ingredients:

2 lb. beef roast

2 T. olive oil to sear the roast

1 2 lb. bag baby carrots

1 large onion, sliced

4 medium sized russet potatoes

1 packet Lipton onion soup mix

Lawry’s seasoning

1 crock pot

Directions:

Sear beef roast in olive oil and sprinkle with Lawry’s seasoning.  Cover the bottom of the crock pot with the sliced onions.  Place the roast on top of the onion, then add carrots, potatoes, and onion soup mix on top.   Cook on low for 8 hours.  Serve with a side of green beans!

WINTER VEGETABLE HASH

Posted by: "sydneymiles" on your health source recipe exchange

Ingredients:

3 tablespoons olive oil

2 tablespoons butter or margerine *can sub dairy free options here, like Earth Balance Butter.  We LOVE it!

1 pound russet potatoes, diced

1/2 pound shiitake mushrooms, diced

1 red or green bell pepper, diced

1 small acorn squash, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chopped kale

4 sprigs fresh sage

salt and pepper to taste

Directions:

Place oil and butter or margerine in a large skillet over medium heat. Mix in potatoes, mushrooms, pepper, squash, garlic and onion. Season with salt, and pepper. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally, until potatoes are tender.

Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.

Easy Tin Foil Dinners

Tin Foil Dinners

Makes: 4 servings

Takes: 1 hr. 

Ingredients:  

4 russet potatoes, cubed

6 carrots, cut into small pieces

2 onions, chopped

1 can cream of mushroom or cream of celery

seasonings of choice

4 boneless skinless chicken breasts (can also use ground beef, ground turkey, or simply omit)

***Other veggies that might be good with this are bell peppers, celery, green beans, etc.  Be creative and use what you have on hand!!!

aluminum foil 

Directions:

Cut up potatoes, carrots, and onions.  Season meat as desired and place each chicken breast in the middle of a piece of tin foil.  Add the potatoes, carrots,  and onions.  Pour several tablespoons of the soup on top.  Take sides of aluminum foil and fold over, then roll up edges to make a complete seal.  Place tin foil packages on the grill or in the oven at about 400 for about 45 minutes to an hour, or until chicken is cooked through and the vegetables are tender.  

To speed the process, chop the vegetables smaller, and cut the chicken into pieces instead of the whole breast.   This is fun for a pretend camp-out in the backyard!    

Baked Potatoes

Ingredients:

olive oil cooking spray

4 russet potatoes

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

1 1/2 teaspoons dried thyme leaves

1 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried parsley

1/2 teaspoon ground sage

1/2 teaspoon cracked black pepper

1/4 teaspoon salt

Directions

Preheat an oven to 425 degrees F. Spray a large baking sheet with cooking spray.

Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.

Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.

Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.

Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot

Slow Cooker Delight