Easy Shrimp Lo Mein

Source: allrecipes dot com

Time: 15 minutes TOTAL!

Servings: 4 small - this fed the four of us for dinner with no leftovers

Ingredients:

10oz shrimp (I used frozen)

1 T sesame oil

2 - 3oz packages Oriental flavored Ramen noodles

1 - 16 oz frozen stir fry vegetables (I used a snap peas mix)

1.5 cups water

1 T soy sauce or fish sauce (I used fish because I was worried about it being salty)

Directions:

1. Heat oil in wok over med-high heat. Add shrimp and fry until brown, about 3 minutes per side. 

2. Meanwhile, bring water to a boil. Add ramen noodles, reserving the seasoning packets. Boil for about 2 minutes, just long enough for the noodles to break apart. 

3. Microwave frozen vegetables in package for about 2 minutes. Add to wok with shrimp and season with one seasoning envelope. Cook, stirring occasionally until vegetables are tender, but not mushy.

4. Drain about half the water from the noodles and add remaining seasoning envelope. 

5. Add noodles to wok with shrimp and vegetable mixture. 

6. Add soy sauce or fish sauce and cook for a minute or two longer. 

Verdict: 

This was much better than I expected, coming from Ramen noodles. And not nearly as salty as I thought it would be, although I do like salt so my threshold for saltiness might be higher than others. Next time I might add another package of Ramen and some more shrimp so I have leftovers for lunch. But this meal was so fast an easy. The recipe originally called for tofu, but we don't eat tofu. But I'm sure you could use any meat or fake meat product. Shrimp is easy because it's so fast. The recipe said to fry the tofu for 15 minutes, which would have added a lot of time.  

I'll definitely make this again. 

Santa Fe Chicken

Recipe source: skinnytaste dot com

Time: <10 minutes hands on

Ingredients:
1 1/2 pounds chicken breasts
14.4 oz can diced tomatoes with green chilis
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (or to taste) - I used about 1/4 tsp and it wasn't spicy at all
Salt to taste

Mexican cheese blend (for topping)
Sour Cream (for topping)

Directions:
1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.
2- Half hour before serving remove the chicken, shred, and return to the crock pot.
3- Serve with rice or in soft tortillas. Top with cheese, if desired.

Verdict:

This is really good. And so so simple and fast. I served it over lime cilantro rice (cook white rice, add 1/2 lime and some fresh cilantro) the first day. The second day I served it on crunchy taco shells. I'm sure it'd be good on tortilla's as well. It was even better 2 days later as leftover for lunch. All 4 of us ate this one up. Definitely a keeper. 

Ham & Swiss Sliders

Ham & Swiss Sliders

For the sandwiches:
24 Hawaiian rolls (or other rolls/slider buns)
24 slices ham (~1.25-1.5 lbs thinly sliced ham)
24 small slices Swiss cheese (~ 6-8 0z thinly sliced swiss)
Mayonnaise, if desired

For the sauce:
4 tsp yellow mustard
4 Tbsp butter, melted
2 tsp. onion powder
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚F.  Split the Hawaiian rolls and spread the insides lightly with mayonnaise, if desired.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds.  Cover loosely with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.

Verdict: These things are yummy!! The sauce on top is so good, it almost tastes like a honey mustard. I only made half a recipe for us for dinner and it was enough for dinner plus one of us to have lunch. YUM!

Source: delish-blog dot com

Crock Pot Italian Beef

4-4 1/2 lbs of shoulder roast (typically 2 pkgs)

Mix together and pour over roast:
1/3 cup white vinegar
1/3 cup peperoncini juice
1 pkg dry au jus (McKormick)
1 pkg dry zesty Italian dressing
Put peperoncinis on top ( I actually mix in with above ingredients.  As many as you like.)

Cook in crock pot on low all day or high for 5-6 hours

Verdict: I've tried a lot of different crock pot beef recipes, and this is by far the best and most flavorful. This recipe makes enough for a large crowd, so I usually use a smaller piece of meat when making it and still have plenty to freeze.

I served the meat on mini rolls with a piece of cheese melted on top. YUM!

Source: Vicki G.

Garlic Pork Tenderloin

1lb. pork tenderloin

1Tbsp. GOOD SEASONS Garlic & Herb Dressing Mix

1/2tsp. each paprika, dried thyme leaves and dried sage leaves

HEAT oven to 425°F.
PLACE meat in foil-lined shallow baking pan. Mix dressing mix and seasonings until blended; rub evenly over meat.
BAKE 20 to 25 min. or until done (160°F).
CUT into slices. Serve with barbecue sauce.

Verdict: Again, I've tried many different pork tenderloin recipes, and this one is by far the easiest and tastiest.

Source: kraftfoods.com

Chicken Fried Rice

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 onion, chopped

2 cups cooked white rice, cold

2 tablespoons soy sauce

1/4 teaspoon ground black pepper

1 cup cooked, chopped chicken meat

Frozen peas & carrots (i used matchstick carrots this time b/c i didn't have any frozen)

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken and frozen veggies. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Verdict: I love fried rice and this is an easy way to use leftover rice. I usually already have all the ingredients I need to make this on hand. This is especially good with rotisserie chicken. If you're cooking the chicken, pound it flat and cut into thin strips, then cook before doing everything else.

Source: all recipes dot com

Slow Cooker Pot Roast

Time: 25 minutes prep - 8 hours cooking

Ingredients:

• 1 boneless beef chuck roast (3 pounds)
• 2 large russet potatoes, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 2 large carrots, sliced thickly on the diagonal
• 2 large ribs celery, cut into 1-inch pieces
• 1 large onion, cut into chunks
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-15 ounces) diced tomatoes

Directions:

1. Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
2. In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
3. Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating

Verdict:
This was good pot roast. Allison loved the meat and carrots. She wasn't big on the parsnips, but Dave and I enjoyed the different flavor they added. Pretty decent recipe as far as crock pot things go.