Sunday, January 4, 2015

Slowcooker Taco Soup

2 pounds ground beef
2 medium onions, diced
1 cans pinto beans, drained and rinsed
1 can red beans, drained and rinsed
1 can light kidney beans, drained and rinsed
1 can whole kernel corn, drained
1 can stewed tomatoes
2 cans diced tomatoes
2 cans diced green chilies
1 can black olives, drained and sliced
1 pkg. taco seasoning mix
1 pkg. ranch salad dressing mix


Brown the ground beef and onions in a large skillet. Drain. Place in the lined slowcooker.  Add the beans, corn, tomatoes, green chilies, olives, and seasonings. 


Cook on low for 6 to 8 hours.

Serve with tortilla chips, sour cream, 
cheese, green onions and jalapenos.

Thursday, January 1, 2015

Baked Ziti and Veggies

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)
1 TBS olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese, divided
2 TBS chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup part-skim ricottta cheese
1 large egg, lightly beaten
Cooking spray


Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.


Add tomato and garlic; saute 3 minutes.


Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.


Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301
Fat 312.1 g
Sat Fat 5.3 g
Monofat 5 g
Polyfat 0.9 g
Protein 16.5 g
Carbohydrate 32.8 g (if using regular pasta)
Fiber 4.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 640 mg
Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)

Tuesday, December 30, 2014

Tuesday's Tip of the Day ~Organize your Projects for the New Year

When you purchase new bedding 
or linens for your table,
you will find them packaged in neat plastic pouches.

These neat plastic pouches have a zipper closure.
They come in various sizes and are perfect for keeping your
patterns, fabrics and notions together for craft and your other DIY projects.

Since they are see-through,
you know at a glance what's inside.

I often keep the equipment I need inside the bag, too...
scissors, needles, tracing pencil, DMC floss, etc.

I can grab a bag and go
when I know I will be waiting for an appointment...
or riding in the car.

I got a lot of hand stitching done just waiting for our girls
when it was my turn to drive the carpool.

Because I have "crafting ADD" I usually have
several projects going at once!

So, I keep these bags in a basket in my Studio.
Then, I can choose my project based on my mood.

If one of your New Year's Resolutions is to be more organized,
take advantage of these bags.
They're free!

Sunday, December 28, 2014

Cheesy Cracker Snack Mix

1 box Keebler Club Mini-Sticks, Multi-grain
1 box Goldfish Baked Snack Crackers
1 box Cheez-It Snack Crackers
1 bag Fritos
1 bag Bugels,original flavor
2 cups Pretzels
1 bag Puff Corn
1 bag Cheetos

1 envelope Hidden Valley Ranch Dressing Mix, dry
5 oz. Orville Redenbacher's Butter Flavor Popcorn Oil




Put one brown paper grocery bag inside the other. 
This will insures that if the bag splits, you don't loose your crackers.
It will also help absorb the extra oil.
Open and pour contents of all snack packages into the bag.

Mix Ranch Dressing Mix with oil.
Drizzle over the snacks.
Fold bag top over to seal.
Gently shake and turn bag for several minutes 
until all snacks are evenly coated.

Spread snack mix out on paper towels.
Let rest for a few hours to draw off excess oil.

Store in airtight containers.

Tuesday, December 16, 2014

Tuesday Tip of the Day ~Christmas Mix

Christmas is fast approaching.
If you need a quick mix for a gift or to serve at your place of work,
this just needs a bowl and a spoon.

It starts with equal portions of craisins 
and white chocolate chips.

Add a generous helping of dry roasted peanuts...

...and you have this pretty little sweet and salty Christmas Mix.

Merry Christmas, everyone!

Saturday, November 15, 2014

Mexican Corn

2 cans whole kernel sweet corn, drained
1 8 oz. package cream cheese
1/4 cup butter
1 red pepper, diced
2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper
and minced garlic.
Add corn and cream cheese.

Cook over medium heat for about 10 minutes 
or until heated through.
Stir frequently.

For an extra kick add chopped jalapeno peppers.

Wednesday, November 12, 2014

Classic Chili in the Slow Cooker

Classic Chili
1 yellow onion
1 red bell pepper
3 cloves garlic
4 tbsp. chili powder
1 tbsp. cumin
2 lbs. ground beef
1 28 oz. can diced tomatoes with green chilis
1 14 oz. tomato sauce
2 cans beans, rinsed and drained

Brown the ground beef, until no pink remains.

Chop the onion, pepper and garlic,
Saute until softened.

Drain and rinse the beans.
Add all ingredients along with the seasonings to your slow cooker.

I like to add some oregano and basil...
...and for some extra kick, crushed red pepper.

Cover and cook until the chili thickens and the flavors blend, 
about 6 hours on the high setting.

Serve with
Sour Cream
Shredded Cheddar Cheese
Thinly sliced Green Onions