New Year Stew

I think we all know that the Holiday's are full of good food, and lots of cooking.  I mean lots of cooking.  From that once a year glorious Thanksgiving Turkey to the New Year festivities with the Christmas dinners and baking in between I hate to admit that I could sometimes use a break from the kitchen.  So, why not make the first dinner of the year an easy one?  Turn all of those traditional New Year dishes into one and make a delicious good luck stew?  Don't wait for the New Year though.  This stew is delicious any time.  We could always use a plate of good luck!

2 LB Pork Roast (these can be purchased reasonably between the end of November and the middle of December)
1 Small Onion Minced
1 Medium Green Pepper Minced
4  Garlic Cloves minced
2 TBS Kosher Salt
2 TBS Ground Pepper

10 OZ PKG Uncooked Black Eye Peas
1 8 OZ Package Pealed Whole Baby Carrots
3 Cups Fresh Baby Spinach
1 Medium Stalk Broccoli
3 Cups Shredded Cabbage

Place pork roast in a 6 Quart crock pot with onion, green pepper, garlic salt and pepper.  Cook on high for 3 hours.  After 3 hours add Black Eye Peas and  Carrots.  Reduce heat on crock pot and cook an additional 2 hours or until carrots began to turn tender.  Once carrots have began to turn tender add spinach, broccoli and cabbage.  Cover and let simmer in crock for an additional 30 to 45 minutes until broccoli is tender, but not overdone.  Serve with fresh baked biscuits.

Beef, Sausage and Vegetable Stew

Do you change you cooking habits in Winter?  Kinda like you do your wardrobe maybe?  Gone are the endless nights of BBQ (OK we still sneak one in on a sunny day).  Do you replace them with warm and comforting Crock Pot dishes?  I know I do.  I loved my mom's vegetable soup growing up. When I toss this in the Crock Pot my husband (who is never a big fan of soup) brags about how good it is. It makes enough to last a while too.  I have my selection of vegetables to use.  Use what taste best for you. It's so easy to turn this Vegan too.  Just leave out the meat!



1 1/2 Lbs Lean Beef Tips
1 Link Beef Summer Sausage
1 Small Onion-diced
3 Cloves Garlic-minced
1 Red Pepper-diced
2 Cups Frozen Corn
2 Cups Fresh Okra-sliced
2 Cups Sliced Mushrooms
3 Cups Shredded Cabbage
3 Large Fresh Tomatoes
1 Cup Water
2 TBS Oregano
1 TBS Celery Powder
Salt and Pepper to taste

Dice meat into bite size chunks. Brown beef tips in a skillet for about 10 minutes, or until they are done throughout.  Place meat in crock pot and add vegetables.  Puree tomatoes in blender and add to meat with water.  Add seasonings and cover.  Simmer on low for four hours.  The longer you allow the stew to simmer the more flavorful the soup.

Just Right Home Made Chili

You can serve it on just about anything you like. You might try it with French Fries, Baked Potatoes, Hot Dog's, Hamburgers.  The list will run as wide as your imminagation.  On a cold winter evening it is so great to curl up next to the fire place with a fresh and warm bowl of home made Chilli.  The absoulete best think about home made Chilli is that you simply adjust the ingredients to accomoniate your own taste.  When you make a nice big batch you've got plenty to freeze so you can top a plate of nachos later.


Start with some home made brown beans:

3 cups of brown beans soaked overnight in warm water.  Boil for three hours on medium heat than transfer to a 5 quart crock pot.

1 1/2 Lbs browned ground beef
2 large beef stake tomatoes crushed
4 cloves garlic
1 1/2 cups minced yellow onion
1 cup paprika
2 Tsp cumin
2 Tsp salt
3 Large jalapeno peppers diced (more if you prefer a spicier chili)

Brown meat and add to crock pot with beans.  Stir in  tomatoes and remaining ingredients.  Cook on low temp and let simmer for  four hours, or as long as you prefer.  Stir occasionally and serve up a nice warm bowl topped with cheese, sour cream, avocado or even a touch of salsa.  Of course, you don't want to forget the corn bread.

Pork Chops Smothered in Mushroom Sauce

When your looking for a perfect Sunday Family dinner that won't take you away from the fun of the day this one will work.  Yes, it is just as delicious as it looks.  No touch ups.  I do my own pictures directly from my own dishes.  Its another easy crock pot dish, but works well in the oven also.  This will serve up to six.




6- 8 oz Pork Chops
1 15 oz Can Cream of Mushroom Soup
1/4 Cup Worcestershire Sauce
1 Cup Hot Water
1 Tbs Garlic Salt
1 Tbs Lemon Pepper
1 Tbs Onion Powder
1/2 Tsp Celery Powder
1 16 oz Package White Button Mushrooms sliced


Place Pork Chops in Crock Pot.  In separate mixing bowl add Mushroom soup, Worcestershire Sauce and hot water.  With a wire whisk mix thoroughly until soup is well blended.  Add seasoning and pour over chops.  Top with mushrooms.  Cover and cook on low for four hours.  Save broth for a delicious gravy.

If baking in oven place in a 9X13 baking dish and cover.  Bake at 350 for one hour.

Lighten up Crock Pot Chicken Alfredo

Lighten up Crock Pot Chicken Alfredo 

A wonderful change up to a classic favorite.  I've added my own twist to make this easier on the waist, but still tasty.  It doesn't take a lot of effort to lighten up this dish with some common sense alternatives.  It has a richer, creamer taste than I could have imagined. Best of all it's all prepared in a crock pot which is my favorite way to prepare a dish.  You could use chicken breast but I prefer to use the more economical cuts of meet.  TIP: Once you removed the skin from the meat boil the pieces for the broth which can be used to make treats for the pets.

                                                          4 Lbs Chicken Legs and Thighs with skin removed
                                                          3 Cups Water                                                      
                                                          2 Garlic Cloves minced
                                                          3 Tbs Italian Seasoning (see below)
                                                          1 8 oz pkg Fat Free Cream Cheese
                                                          1/4 Cup Flour
                                                          1/2 Cup Water

                                                          Egg Noodles (see below)

Place chicken with skins removed in crock pot and add minced garlic.  Cook for four hours or until meat easily pulls away from bones.  Once cooked remove from pan and shred chicken with two forks.  Return chicken to broth and add seasoning with cream cheese.  Stir constantly until cream cheese is completely blended.  Whisk together flour with cold water until smooth.  Add flour to chicken until evenly mixed.  Cover and let cook uncovered for thirty minutes allowing to thicken.  Serve over homemade egg noodles, or prepare one 16oz package or egg noodles per directions.

                                                          Egg Noodles
                                                          2 Eggs
                                                          1 1/2 Cup Flour + 3 Tbs
                                                          1/2 Tsp Salt
                                                          2 Tsp Baking Powder

Whip eggs and stir in remaining ingredients mixing thoroughly.  Turn dough onto floured surface and roll to a 1/4 in thickness.  Allow dough to dry approximately 30 minutes to make it easier to cut.  Slice into 1/2 inch by 3 inch strips and drop into boiling water for 10 minutes. Drain, but do not rinse.

                                                         Italian Seasoning
                                                         2 Tbs Parsley
                                                         1/2 Tbs Oregano
                                                         1 Tbs Basil
                                                         1/2 Tsp Thyme
                                                         1 Tbs Onion Powder
                                                         1 Tbs Garlic Powder

Mix all ingredients and store in a sealed container.  Use for any dish you want to add a little Italian zing to.  My husband likes to add it to oil, vinegar and Worcestershire and use it as a marinade for pork.

Crock Pot Chicken Enchilada

Enchilada's are so yummy.  There even better when you create your own style.  These are full of flavor with tender shredded chicken and a sour cream sauce with chilies.  The sauce blends so well with the chicken you'll feel like you've touched heaven. This recipe serves four, but I always make extra.  They are even good as leftovers.

Sour Cream Chicken Enchilada's

2lbs Chicken Thighs

2 Garlic Garlic Cloves Minced

Lemon Pepper

2 Jalapeno Peppers

4 Green Onions diced

1/2 Stick Butter

3 Tbs Flour

2 Cups Chicken Broth

1 8oz Container Sour Cream

1 4oz Can Diced Peppers

1 8oz Package Fiesta Blend Shredded Cheese

12 Count Package Corn Tortillas

1 1/2 Cups Corn Oil

Place chicken in crock pot with two cups water adding garlic,onion, Jalapeno's and pepper.  Cook on high for six hours or until chicken easily pulls from bone.  Remove from crock pot and allow to cool.  Do not discard broth.

Melt butter in skillet.  Add flower and whisk eliminating all lumps.  Add chicken broth from crock pot continuing to whisk.  Once broth has thickened nicely add sour cream and diced peppers adding additional garlic salt and lemon pepper if desired.  Set sauce aside.

Remove chicken from bones and shred.  Heat oil in skillet.  Once oil is hot prepare each tortilla by dipping one side in oil and quick turning to heat opposite side.  Set aside and repeat for all 12 tortillas following the same process.  Lay one tortilla out flat on a cutting board and sprinkle with a layer of cheese and than chicken placing about 1 1/2 inch from edge of tortilla.  Tuck outer edge of tortilla under chicken and roll tightly being careful not to tare tortilla. Spray crock pot with cooking spray placing a thin layer of chicken broth on bottom.  Lay rolled tortilla in pan and continue process until bottom of crock pot is layered.  Top with  1/4 cup of chicken sauce and cheese.  Add another layer of prepared tortilla's and top with remaining chicken sauce a layer of cheese.  Cook on low for an additional two hours or until cheese is melted and golden brown.

Pork and Fiesta Veggie Crock Pot Stew

My husband isn't real crazy about leftovers, and I hate to waste anything. Coming up with unique ideas for leftovers is fun and challenging. My goal is always to make something tasty and utilize what I already have in my kitchen.

Pork and Fiesta Vege Stew

4 Cups of Leftover Pork. Ribs, roast or chops will work perfect
2 cups Pork Broth or Chicken Broth
1 Medium Package Frozen Fiesta Vegetables
4 Tablespoons Worchester Sauce
Onion Powder to taste
Garlic Salt to taste
Pepper to taste
1/4 cup flour
1/2 cup cold water
                                      4 Cups Cooked Rice

Dice leftover Pork and add to broth in a crock pot. Cook for 2 hours or until broth beings to boil. Add vegetables and next four items to season. Simmer until vegetables are tender about 1 1/2 hours. Dissolve the flour in cold water whisking until all lumps have disappeared. Add to broth leaving Crockpot uncovered to allow the broth to thiciken.

Cheesy Ham and Potato Crock Pot Casserole

Just another whimsical idea.  What to do with leftover ham? This quick and easy crock pot meal serves four and takes just about 10 minutes to prepare.  I used ham broth for the base, but chicken broth works just as well.

4 Tbs Butter

Cheesy Ham and Potato 

2 Tbs Flour
2 Cups Velveeta Cheese (cubed)
1 1/2 Cups Chicken Broth
1/4 Cup Milk
Garlic Salt and lemon Pepper to Taste
4 Thick Cut Ham Steaks
5 Medium Potatoes
1 Small Onion


Melt butter in skillet and whisk in flour until smooth.  Add broth, Milk and Velveeta Cheese stirring constantly to avoid lumps.  Once cheese is well blended and broth is thickened remove from heat and set aside.  Thinly slice potatoes and place in bottom of crock pot alternating with sliced onion.  Place ham steaks on top of potatoes.  Cover with broth and cook on high for 2 hours.

Chicken and Butternut Squash

Chicken and Butternut Squash

I'm always looking to create something new and different.  I was given a butternut squash from a friend of mine.   If you've never had one they are slightly sweet and very tender.  The trick is not to over cook the squash or it turns to mush,. I happen to have a couple of chicken breast to use on this one.  Legs and/or thighs will work great too. Just be sure to remove the skin.  Serves four.

2 1/2 lb Chicken Breast
2 Garlic Cloves crushed
1 Cop Cold Water
1/4 Cup Worcestershire Sauce
1 Tablespoon Lemon Pepper
1/2 Tablespoon Onion Powder
1 Medium Butternut Squash Diced

Cut breasts in two and place in crock pot with crushed garlic, Worcestershire sauce and water.  Sprinkle top with lemon pepper and  onion powder.  Cover and cook on high for two hours.  Move chicken to one side of  pot and add squash.  Cook on low for one more hour.

Crock Pot Chicken & Rice

Chicken and rice is always an easy dinner option.  This has  been my favorite take on a dish that can be done in so many ways.  I prefer to do this one in a crock pot.  If you are in a rush to put dinner on the table it works just as well in a casserole dish.  I also use the less expensive cuts of chicken such as legs and thighs. Chicken Brest works just as well. Serves 4

6 Chicken Legs and Thighs
2 Cups Water
1 8 oz Can Cream of Mushroom
1 6 oz Can Diced Green Chilies
1/4 Cup Diced Onion
2 TBS Worcestershire
2 TBS Sour Cream
2 Cups Uncooked Rice

Wash chicken and pat dry. Place in crock pot with water.  Cover and let cook for 1 1/2 hours on high.
In a bowl mix next five ingredients. After chicken has cooked for 1 1/2 hours remove from crock pot.  Stir cream of mushroom into broth and whisk thoroughly.  Stir in rice and return chicken to crock pot.  Cover and lower temperature cooking for an addition hour or until rice is done.