No Soak Pinto Beans

My daughter loves beans and rice.  I make this about once a week for lunch.  What I love about this recipe is that I can put the rice in the rice cooker ~we eat brown rice~ and this recipe in my Quick Cooker around 11:00 a.m. and lunch will be ready by noon.  

Ingredients:

• 1 cup pinto beans

• 3 cups water

• 1 T. bacon drippings

• 1 t. minced garlic

• 1 t salt

• 1 t. ground cumin

• 1 t minced onion

• 1 t Pampered Chef Southwest Seasoning

Directions:

1.  Rinse and sort beans in cool water, drain.

2.  Add beans, water, bacon drippings and seasonings to the inner pot of the Quick Cooker.

3.  Lock the lid and select the BEANS setting.  Adjust the time to 35 minutes and press START.

4.  When the timer is up, let the steam release naturally for 10 minutes.  Press the steam-release button to release ay remining pressure.  Press. CANCEL.

Serve over rice.  

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Vegetable Beef Soup

When my husband and I first started dating, he was in seminary.  He came back from classes one cold rainy day sounding awful with the beginnings of a cold.  I went home and made this soup to take to him.  It's still one of his favorites.

6 qt Enameled Cast Iron
Dutch Oven

Ingredients:

• 2 lbs. ground beef

• ½ c butter

• ½ cup flour

• 1 ½ qts. water

• 1 c chopped onion

• 1 c sliced carrot

• 1 c sliced celery

• 1 c cubed potato

• 1 10 ox package frozen soup mix

• 1 28 oz can tomatoes, undrained and chopped ~or tomato puree~

• 1 15 oz can tomato sauce

• 1 ½ T beef bouillon ~I use Better than Beef Bouillon~

• 1 ½ tsp salt

• 2 tsp pepper

Directions:

1. Brown ground beef in a large Dutch Oven, stirring to crumble.  Drain

2. Melt butter in Dutch Oven, add flour and cook over low heat 3 minutes.  

Gradually add water, stirring constantly, cook over medium heat until bubbly, stirring occasionally.

3. Add ground beef and remaining ingredients.  

4. Bring to boil; reduce heat and simmer for 1 hour.

Click Here to Print Recipe:

Tips:

Mix N' Chop

File this under, tools I never knew I needed.  LOL.  The Mix 'N Chop from Pampered Chef makes crumbling your ground beef easy.  

Southwestern Chicken Roll Ups

1 oz pkg frozen chopped spinach, thawed
1 envelope fajita seasoning
1/2 c chicken broth
18 oz Fajita flavored chicken breast strips, cut into bite size pieces
1 15 oz can black beans, rinsed and drained
1 11 oz can Mexi-corn
2 cups shredded Monterey Jack cheese
flour tortillas

Combine undrained spinach and fajita seasoning in skillet. Add broth. Cook over medium heat for 5 minutes. Stir in chicken and next 3 ingredients. Simmer until cheese melts. Chill, then spread chicken mixture on tortillas and roll up like a burrito.  ~I wrap each individually in plastic wrap and chill, then before serving, unwrap and cut in half.~

This is a great recipe to take on picnics.

This is also a great filling for Quesadillas. Just brush 1 tortilla with olive oil and place down oiled side down on skillet, spread chicken mixture, sprinkle cheese and top with another tortilla, brush top of tortilla with olive oil. Cook for a couple of minutes, then flip and cook for an additional couple of minutes. Serve with sour cream and salsa.

Tortilla Casserole

Here's a recipe from my friend Jennifer.

Tortilla Casserole

1 lb ground beef
1 package taco seasoning
1 can black beans (drained and rinsed)
1 can corn kernels (drained)
1 package shredded cheese (I use the Mexican mix)
corn tortillas

*sour cream, tomatoes, salsa, black olives, etc. can be added to taste.

Preheat oven to 350
Brown the ground beef, drain and add the taco seasoning
Add the black beans and corn
*You can add black olives if you prefer....

In a casserole dish, spread a thin layer of filling and top with cheese and a layer of corn tortillas.
Add another layer of filling, cheese and tortillas until you run out!

I usually stop with the cheese layer.

Cover with foil and put in 350 degree oven for 30 minutes. Remove foil and cook for an additional 5 minutes.

Serve with sour cream, salsa, etc.

Tips:
Whenever I brown ground beef, I use my Tupperwave Stack Cooker so that I drain off all the fat/grease. Thanks Jennifer!

Easy Mac & Cheese

Easy Mac & Cheese

2 c. uncooked pasta ~my kids like the mini-farfalle~
2 T flour
1/2 tsp. salt
1 1/2 c. soy milk
1 1/2 c. water
2 T. butter
2 c. grated cheese ~We like colby jack~

Bring soymilk, water, flour, salt and flour to a boil; add pasta. Reduce heat and cook pasta according to directions. Remove from heat and add grated cheese. Mix thoroughly and let stand for a couple of minutes.

My daughter is in renal failure so she is limited on her dairy products. This recipe uses soymilk and non-processed cheese and is lower in sodium.

MUFA Oatmeal

1 c old-fashioned oatmeal
2 c water
handful of raisins
pinch of salt
pinch of Cinnamon-Vanilla seasoning blend by Tupperware
handful of walnuts or pecans, coarsly chopped

In a saucepan combine all ingredients except nuts; bring to boil. Turn heat down and cook for 3 minutes.
Meanwhile, toast nuts in a small fry pan over medium heat. No need to add oil. When oatmeal is ready, add toasted nuts, brown sugar and a little milk.

Easy Tilapia

Easy Tilapia

4 – 6 Tilapia filets
Olive oil
Garlic salt
Lemon juice
Parmesan cheese

Brush tilapia filets with olive oil and sprinkle with garlic salt on both sides. Place in casserole, splash with lemon juice and bake in a preheated 375 deg oven for 10-12 minutes. Remove and sprinkle with parmesan cheese and put back in oven for about 2 minutes.

You can make this in the microwave, but you’ll need a Deep Covered Baker from Pampered Chef. To do this, place fillets in Deep Covered Baker, splash with lemon juice, cover and cook on high for 6 minutes; after sprinkling with parmesan cheese, cook for another minute. If you have to layer the fillets, it may take an extra couple of minutes. This recipe is perfect for doing in the summer. It is moist and tasty. My hubby can’t believe that it’s done in the microwave.

If baking in the oven, I recommend using a stoneware piece from Pampered Chef. You won’t believe the difference

Recipes

Appetizer Recipes

Warm Creamy Bacon Dip

Hot Spinach Dip

Dessert Recipes

Chocolate Chip Pound Cake

Microwave Chocolate Cake

Entree Recipes

Baked Chicken Supreme

Easy Microwave Chicken

Easy Tilapia

Grammy Lou's Chicken Pot Pie

Misc Recipes

Fall PayDay Snack

Hashbrown Breakfast Casserole

Warm & Creamy Bacon Dip

1 16 oz container sour cream
1 3 oz pkg Real Bacon Bits
2 cups shredded cheese
1 8 oz pkg cream cheese, softened
1 cup chopped green onions

Combine all ingredients and pour in oven safe container. Cover and bake for 23-30 minutes @ 400 deg. You can also put in a hollowed out bread bowl, then wrap in foil.

Hot Spinach Dip

1 box chopped spinach, thawed & drained
1 box cream cheese, softened
1 can Rotel, drained
8 oz Monterrey Jack cheese, grated

Mix spinach, cream cheese & Rotel; then add cheese. Place in 350 deg oven for 10 - 11 minutes or until hot.


I usually double the recipe and use 1 can Hot Rotel & 1 can Mild Rotel.

Moist Turkey Tips!

Sorry I haven't been around for a couple of weeks. Busy life. ~like none of you have busy lives~ Anyway, I was hoping to add a few recipes for Thanksgiving, but hadn't had a chance. I do want to post a couple of tips for a moist turkey.

Cook turkey in a cooking bag.

Stuff your turkey. Even if you don't like "yankee" stuffing, do it. Just feed it to your dog.

Cook your turky upside down. Yes, you heard me. Cook it with the breast down.

My hubby never liked his mom's turkey. It was too dry. He loves mine.

Happy ThanksGiving!

P.S. I promise to add some recipes for Christmas. My hubby's mom has a fantastic roll recipe I'll share.

Microwave Chocolate Cake

1 box chocolate cake mix
1 can of Coke
1 can of frosting

Mix cake mix and Coke. Spray Tupperware 6 ¼ c Round Heat ‘N Serve Container with non-stick spray. Pour batter into Heat ‘N Serve Container and microwave on High for 7-9 minutes; rotating half way through if you don’t have a turntable. Let cool slightly and flip onto serving plate. Heat can of froshing in microwave for about 30 seconds and drizzle over cake.

Variations:

• White Cake Mix with Orange or Strawberry Soda
• Chocolate Cake Mix with Cherry Coke.

Not only is the Tupperware 6 ¼ c Round Heat ‘N Serve Container great for steaming veggies, it's also perfect for brownies and Rotel Cheese Dip.

Grammy Lou's Chicken Pot Pie

2-3 chicken breasts
1 pkg frozen mixed vegetables
2 small potatoes, cubed
¼ cup chopped onion
4 Tb butter
4 Tb flour
½ lb Velveeta Cheese, cubed
Salt & Pepper to taste
Pie Crust


Preheat oven to 450 deg. Place bottom pie crust in pan and brown in oven for 12-15 minutes.

Boil chicken breasts. Remove chicken from pot; debone & shred. In stock, cook vegetables and cubed potatoes for 8 minutes. Strain out veggies, reserve liquid. In pot, melt butter and add flour and cook for a minute; add 3 cups chicken stock. Cook until bubbly. Add veggies, chicken and Velveeta cheese. When cheese is melted, pour into browned pie crust. Put top crust, cut slits to allow steam to escape and bake until crust is browned ~about 15 – 20 minutes~.

Tips:

I use my large baker from Pampered Chef. Otherwise this recipe makes enough for 2 pie plates. Some other must haves from Pampered Chef are the Mix ’N Chop and Whisk.

I also use prepared refrigerated pie crust and frozen chopped onions.

Fall PayDay Snack

Here's a favorite snack of my family for Fall. Combine Candy Corn and peanuts. It tastes just like a PayDay candy bar. Add M&M's for a chocolate twist.

Hashbrown Breakfast Casserole

I've had several people ask me for this recipe, so it's going to be my first to share.

Hash brown Breakfast Casserole

6 cups frozen shredded hash browns

1/2 c butter, melted

2 c diced, cooked ham

1/4 c finely chopped green bell pepper ~I use frozen~

3 c shredded Colby Jack cheese

4 large eggs, beaten

1 c milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 deg F

Thaw potatoes and use paper towels to remove excess moisture.

Press potatoes into bottom and up sides of an ungreased 9 x 13 pan; drizzle with melted butter.

Bake @ 425 for 25 minutes, or until lightly browned; cool on for 10 minutes.

Reduce oven temperature to 350 deg. F

Combine ham, cheese and bell pepper; spoon into potato shell.

Whisk together the eggs, milk, salt, and pepper, blending well; pour egg mixture over ham mixture.

Bake @ 350 deg for 30 - 40 minutes, or until set. Let stand 10 minutes before serving.

I bake this in my Pampered Chef Rectangular Baker.  The stoneware cooks the hash-brown crust beautifully and it also keeps the casserole warm  if you are taking it to a group.  The cranberry color also looks very stylish on the table for serving.