Jambalaya in the Crockpot

14.5 can diced tomatoes (undrained)
 2 cups beef broth
 6 oz can tomato paste
 1 green pepper, chopped
 1 onion, chopped
 heaping TBS of minced garlic
 2 tsp dried basil
 1.5 tsp dried oregano
 1/2 tsp cayenne peppe
r 1.5 lbs boneless skinless chicken breast, 1 inch cubes
 1 lb smoked sausage or andouille, sliced

 Combine all in crockpot and cook on low for about 5 hrs. Serve over rice

Creative Slow-Cooker Meals

It is time for a FIRST Wild Card Tour book review! If you wish to join the FIRST blog alliance, just click the button. We are a group of reviewers who tour Christian books. A Wild Card post includes a brief bio of the author and a full chapter from each book toured. The reason it is called a FIRST Wild Card Tour is that you never know if the book will be fiction, non~fiction, for young, or for old...or for somewhere in between! Enjoy your free peek into the book!

You never know when I might play a wild card on you!

Today's Wild Card author is:

Cheryl Moeller

and the book:

Creative Slow-Cooker Meals:
Use Two Slow Cookers for
Tasty and Easy Dinners [Spiral-Bound]

Harvest House Publishers; Spi edition (February 1, 2012)

***Special thanks to Karri James, Marketing Assistant, Harvest House Publishers for sending me a review copy.***

ABOUT THE AUTHOR:

Cheryl Moeller is a seasoned mother and a standup comic. She is also a syndicated columnist with her own blog (www.momlaughs.blogspot.com) and contributes monthly to several online parent websites. Cheryl has coauthored two books on marriage with her husband and has written for www.mops.org and Marriage Partnership. Cheryl does comedy for parenting classes, MOPS groups, wedding or baby showers, church retreats, women’s conferences, and those in line at the grocery store.

Visit the author's website.

SHORT BOOK DESCRIPTION:

From the celebrated coauthor of The Marriage Miracle comes a new kind of cookbook and a new attitude toward planning meals. With an eye toward the whole menu, not just part of it, columnist Cheryl Moeller teaches cooks to use two crockpots to easily create healthy, homemade dinners.

Don’t worry about your dinner being reduced to a mushy stew. Each of the more than 200 recipes has been taste-tested at Cheryl’s table. Join the Moeller family as you dig into:

• Harvest-time Halibut Chowder
• Salmon and Gingered Carrots
• Mediterranean Rice Pilaf
• Indian Chicken Curry
• Apricot-Pistachio Bread
• Shrimp Creole
• Rhubarb Crisp

... and many more! Perfect for the frazzled mom who never has enough time in the day, Creative Slow-Cooker Meals gives readers more time around the table with delicious, healthy, frugal, and easy meals!

Product Details:
List Price: $14.99
Spiral-bound: 272 pages
Publisher: Harvest House Publishers; Spi edition (February 1, 2012)
Language: English
ISBN-10: 0736944915
ISBN-13: 978-0736944915

AND NOW...THE FIFTH CHAPTER (click on pages to enlarge):

My Thoughts:

Pros: Pretty cover, spiral bound so it lies flat while reading, variety of recipes (includes breakfast, vegetarian, vegan, dairy free and gluten free), uncluttered pages

Cons: Doesn't say what size slow cooker was used in the recipes, no pictures, unusual matches (ie: ranch mushrooms and Hawaiian rice)

I have already tried two recipes - Tangy Peanut Soup and Apple, Grape & Walnut Chicken. The first was absolutely scrumptious. The recipe called for 6 hrs on low but experience has shown me that potatoes need either more time or more heat so I opted to cook on high for almost 5 hours and then an additional hour on low after adding the coconut milk. We didn't find it tangy so we added more cayenne pepper. My round slow cooker was filled almost to the brim (before coconut milk was even added) so I had to move it all to my larger oval slow cooker.
We were very disappointed by the chicken dish. The taste was very subtle, the grapes (despite not putting them in until the last hour) were soggy and the yogurt got all watery. Definitely not a recipe I'll be making again.

Tangy Peanut Soup

1 onion sliced (think next time I'll chop instead)
2 cloves garlic, minced (I used a heaping TBS)
2 sweet potatoes, peeled and cut in chunks (I had 2 fairly large ones cut in small chunks)
1 28oz can diced tomatoes
6 cups veggie broth
1/2 cup chunky peanut butter
1 TBS curry powder
1/4 tsp cayenne pepper (I just shook so I'm sure I put in more)
1 cup coconut milk

Directions:
Add onion, garlic, sweet potatoes and tomato to large crockpot. In separate bowl, whisk together veggie broth, peanut butter, curry and cayenne. Pour mixture over veggies.

Cover and cook on high for about 4-5 hrs (tenderness of potatoes is the deciding factor). Stir in coconut milk, cover and cook another 45-60min on low. Ladle into bowls and garnish with a few crushed peanuts.



This recipe is from "Creative Slow-Cooker Meals" by Cheryl Moeller.

Spicy Potato Soup

1 lb ground beef
4 cups cubed peeled potatoes
1 small onion, chopped
24 oz tomato sauce
4 cups water
salt/pepper to taste
hot pepper sauce to taste

Brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water and seasonings. Bring to a boil; reduce heat and simmer for 1 hour or until potatoes are tender and the soup thickens.

Once upon a time, this used to feed my family... now I just make more of everything.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Enchilada Casserole or as dh says Mexican Lasagna

1 1/3 lb ground beef (that's the amount that the commissary typically sells)
2 - 10 oz cans enchilada sauce
1- 11 oz  package flour tortillas for burritos
4 cups of shredded cheddar cheese

1. Brown the beef and drain.
2. In the crock pot, layer 2 tortillas (with a little sauce in between), beef, sauce and cheese - 3 times.
3. Fourth layer - 2 tortilla, cheese and sauce.

4. Cook on low for about 5-6 hours.

This is a crock pot meal that is loved by all in our family. Tonight it was served with crunchy tortilla chips and spanish rice. It was almost not enough for our family of seven.

Quick and Simple Meatless Meals

Some Fridays I just don't want to cook or don't have time in the schedule to prepare a 'real' meal so we resort to quick and easy meatless meals such as:


fish sticks (they have improved since we were kids)
grilled cheese sandwiches and tomato soup
pancakes, french toast or eggs (without the bacon and sausage)
spaghetti, cheese raviolis or tortellini  (without the meatballs or Italian sausage)
boxed macaroni and cheese (add in tuna for extra protein)

This coming Friday is James' birthday so we are going with simple but tasty cheese pizza and then for two more weeks Abigail and I have shows at the VBC Playhouse so there won't be much cooking at our house. On Good Friday we will have Lentil Rice Casserole (a favorite of Scott's) - I will post that recipe as we get closer.

Another Meatless Meal for Lent

Southwestern Pasta

4 cups tomato puree
1 large onion, finely chopped
3 cloves garlic (pressed or minced)
1 tsp ground cumin (or more)
1/4 tsp red pepper flakes (or to taste)
2 tsp chili powder
2 tsp dried oregano
roasted red peppers (7oz jar, drained and diced)
16 oz can black beans (rinsed and drained)
small can corn (drained)
1 lb rotelle/farfelle/penne, cooked al dente

In a large saucepan mix tomato puree, onion, garlic, and spices. Bring to a
simmer and cook over low heat for about 20 minutes. Add red peppers, beans
and corn. Cook until heated through (5-10 min).

Serve over pasta.

Macaroni & Cheese for Lent

Now that Abigail has outgrown her lactose intolerance as well as the sensitivity to casein we can prepare Macaroni and Cheese for a meatless meal during Lent. Here are two recipes:

Crockpot Macaroni & Cheese

2 eggs

12 oz can evaporated milk

2 cups milk

1 lb elbows

1 lb cheddar cheese (shredded)

salt, pepper, garlic and onion powder to taste

1/3 cup butter

Spray crockpot with nonstick cooking spray. In a large bowl, beat eggs with both milks. 

Place UNcooked elbows and cheese into crockpot. Pour egg/milk mixture over and mix well. Cover and cook on LOW for 3 hours (this is one that can't cook all day). You need to be very careful  with this - it will overcook and become a mushy mess.

And here is what I'm fixing for dinner on Friday.

Macaroni & Cheese

2 cups uncooked elbow macaroni

1/4 cup margarine

1/4 cup flour

1/4 tsp Worcestershire sauce

2 cups milk

8 oz shredded sharp Cheddar cheese

Preheat oven to 350*.

Cook macaroni as directed on package; al dente is usually best.

Melt margarine in a sauce pan over low heat. Stir in flour, worcestershire sauce and salt/pepper to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese cooking until cheese is melted.

Drain elbows. Gently stir macaroni into cheese sauce. Pour into 2 qt casserole - baked uncovered for 20-25 minutes or until bubbly.

I will be making a double of this recipe for my family of six.

Lent.....and stuff

      Lent started yesterday - Ash  Wednesday. I pondered for a few days prior what to do for Lent and nothing was working for me. I signed up for a few online devotionals but they weren't speaking to me. Then two things were given to me that work - one is a fellow Catholic homeschooler that is sharing daily a virtue and Scripture to pray for our children  and then Theresa decided she would pray a decade of the Rosary daily so I joined her. Both are exactly what I needed to increase my prayer life. In recent years I've not been good about giving up something - it just didn't feel right. But this year it was made very obvious to me that I was to give up Facebook games (you know Farkle, Farmville, etc). They were just sucking me in and wasting too much precious time I could be using for something more productive.

  

     Some folks seem to have the meatless thing down and others seem to struggle. We are meatless on Fridays year round so it's nothing different for us during Lent other than I try to focus on the simpler meals. Yesterday we had, as per Theresa's request - my pickiest eater,

 Taco Style Lentils and Rice

3/4 C. dry lentils

3/4 C. brown rice (or white)

4 C. chicken or veg. broth
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. onion powder
1/4 tsp. garlic powder
1 TBS. olive oil

You can cook this, covered on the stove for about 1 hour or throw it in the crock-pot on low for about 8 hours. You can use this in flour or corn  tortillas with regular taco toppings (cheese, lettuce, salsa, sour cream, refried beans). Lentils have become a favorite in our house; need to find more tasty recipes.

Here is something I do not understand..... my parish offered five opportunities for Christmas Mass (a holy day of obligation) with only one of those actually being on Christmas day BUT for Ash Wednesday (not a holy day of obligation) they also offered five Masses. I'm not saying there should be less on Ash Wednesday but I really would like there to be more than one opportunity on Christmas Day. We end up not going to our own parish on Christmas because the only Mass is 10am and we prefer something earlier (like our regular 8:30am Mass time).... okay complaining over :)

Broccoli Tortellini Salad

Last night I brought Broccoli Tortellini to our Moms' Ministry; this is being posted at the request of the group. My version is a slight change from this: Broccoli Tortellini Salad

Ingredients
* 6 slices bacon
* 20 ounces fresh cheese-filled tortellini
* 3/4 cup mayonnaise
* 3/4 cup white sugar
* 3 teaspoons cider vinegar
* 3 heads fresh broccoli, cut into florets
* 1/2 cup raisins
* 1/2 cup sunflower seeds
* 1 small red onion, finely chopped

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Or cheat and use 6 TBS of REAL bacon pieces - found near salad dressings and croutons)
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Chill and serve.

Menu Plan Monday

We are back into the full swing of activities so meals are simpler, crockpot is used more and teens help prepare meals.

Monday: tonight I walk in the door not long before 6pm but Abigail has to leave at 6pm for Players so tonight is a crock-pot meal - BBQ Chicken Sandwiches.

Tuesday: our weekly Spaghetti and Italian Sausages

Wednesday: I have no afternoon plans and no where to run in the evening so we are having Mindless Mushu

Thursday: The kids have no activities this evening but I have Moms' Ministry at 6pm. I am going to bring a Broccoli Tortellini Salad for our potluck dinner while the family will have a crock-pot meal of Candied Kielbasa over Rice

Friday: We are having one of our favorites; Taco Style Lentils and Rice.

Saturday: a simple meal of meatloaf, baked potatoes and veggies. Need to eat all
American once in a while.

Sunday: Pot-roast w/potatoes and veggies (made in the crock-pot which is scrumptious)


For more recipe ideas, check out I'm an Organizing Junkie

Moroccan Chili

I made a few changes to Rachel Ray's Moroccan Chili

Due to the price of ground lamb (and that's at the commissary where supposedly I pay cost), I used 1 lb lamb and 1 lb ground beef. I skipped the lemon zest since I didn't have a lemon to zest. I used box couscous but added the lemon juice and skipped adding the fruits/nuts. I made 6 pita breads since there were supposed to be six of us eating.

This smelled delicious while cooking and was scrumptious to devour. The only 'odd' thing is that it was more like a pile of meat on the plate then something served in a bowl. We served the couscous alongside the chili - I have children that don't care much for couscous - silly kids.

This one is a keeper and hopefully we'll make it over the holidays so Madeleine can try it as well.

James ***
John ***
Theresa **
Abigail *****
Me *****
Dh (not yet home from work) **** (dh wants it without the beef)

Jeanne's Coffee Cake

The ladies at Moms' Ministry asked for this recipe. I got it from Jeanne back when we lived at Fort Stewart, GA sometime between 1994-1996. I've made it many times as it's easy to make and very tasty.

Preheat oven to 350*

BATTER
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
4 eggs
1/2 cup oil
1 cup water.

Mix together the above ingredients.


TOPPING
1 cup chopped walnuts
1 cup brown sugar
1 tsp cinnamon.

In another bowl, mix together nuts, sugar and cinnamon.


Pour half of the batter into the pan, spread evenly. Sprinkle with half of the "topping". Cover with the rest of the batter, and sprinkle with the rest of the "topping".

Bake for 20 minutes
Turn oven to 325* and bake another 20-30 minutes.

NOTE: Last night I poured in ALL the batter and then realized my 'mistake'. So I then put in half the topping, mixed it around and then sprinkled the rest of the 'topping'. Seemed to be just as tasty and a bit easier.

Baked Pineapple

I am posting this recipe at the request of my online friend Dorothy (of England) - sorry I don't know the metric measurements but I know you're a smart woman and can convert just like I do when I buy products on the economy.
I got this recipe from my friend Michelle (Aloha1964) three years ago (I have the email page printed in my recipe folder) and it became a family favorite. I thnk I've adjusted it a bit but still basically the same delicious dish.

1/2 cup butter
1 cup sugar
4 eggs
36 oz of crushed pineapple, drained (oops, I forgot to do that part and it came out fine)
10 slices white bread, cubed

Cream together butter and sugar. Beat in eggs, one at at ime. Stir in pineapple. Fold in bread cubes (sometimes I use the crusts and sometimes I don't). Turn into greased 1 1/2 qt casserole. Baked uncovered at 350*F for 1 hour. Enjoy!!

My dh thinks of it as a dessert but I thnk it's perfect along side ham.

Weekend Baking

This weekend I had to do some baking for fellowship after Mass on Sunday. I had initially planned to make pumpkin quick bread but Jonie made that for fellowship last Sunday. After some searching online I found a recipe for Better than Pumpkin Pie Cake. It was a HIT; I had to send the recipe out to fellow parishioners. The only change I made from the recipe was using spice cake instead of yellow cake. Apologies to my "crunchy" friends - I have no clue how to make this healthier.

Better than Pumpkin Pie Cake

Layer One:
1 box Spice cake mix (reserve 1 cup)
1 stick butter - melted
1 egg

Layer Two:
3 eggs
1 can (29 oz) pumpkin
1 can (5 oz) evaporated milk
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg

topping:
1 cup spice cake mix (reserved from earlier)
1 stick butter - softened
1/2 cup sugar
1/2 cup chopped nuts (I think I used pecans)

Preheat oven to 350*F. Grease/flour a 9/x13 baking pan (I used a Pampered Chef stone baking dish and didn't grease or flour)
In a mixing bowl, mix cake mix, butter and one egg. Pour (haha - it's THICK)
into pan and level out (I ended up washing my hands and patting it down)
In another mixing bowl, mix canned pumpkin, 3 eggs, evap milk, sugars and
spices. Pour ingredients into pan and spread over first layer.
To make topping, in a mixing bowl cut butter into reserved dry cake mix. Add
sugar and nuts. Sprinkle over second layer.
Bake 50-55 minutes. Cool for 30 minutes......

And be sure to bake two if you want leftovers to bring home.