Homemade Gatorade
1 koolaid packet (unsweetened)
1/2 cup sugar
1/2 tsp. salt
2 quarts water
Dissolve sugar and salt in a small amount of hot water. Mix with koolaid packet and fill a two-quart pitcher with cool water. Mix and use in place of Gatorade.
*Not recommend to replace Gatorade after a really hardcore workout, but in less tolling situations this replacements works really well. You can also add 1/2 cup orange juice to the mix.
Friday, October 12, 2012
SOS Mix
Source: One Good Thing By Jillee
Tired of spending a ton of money on "cream of" soups? Me too. Not to mention the fact that by making your own, you eliminate all of the unnecessary ingredients.
SOS Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag or container, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
To prepare:
1/3 cup dry mix
1-1/4 cups cold water
Whisk together and heat over low heat until thick. Use in place of "cream of" soups in recipes.
*To make a specific flavor such as onion, mushroom, celery, etc., Saute 1/2 cup diced ingredients until soft and then add the mixture above before warming until thick.
Tired of spending a ton of money on "cream of" soups? Me too. Not to mention the fact that by making your own, you eliminate all of the unnecessary ingredients.
SOS Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag or container, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
To prepare:
1/3 cup dry mix
1-1/4 cups cold water
Whisk together and heat over low heat until thick. Use in place of "cream of" soups in recipes.
*To make a specific flavor such as onion, mushroom, celery, etc., Saute 1/2 cup diced ingredients until soft and then add the mixture above before warming until thick.
Crockpot Chicken and Stuffing
Source:
Very simple recipe and was fairly yummy. My daughter did not like the stuffing (that's nothing new with her) and my husband LOVED the stuffing. No complaints from my son (3 years old). I was neutral - I didn't love it, but it wasn't bad either. It probably would have been even better had it been cooked and eaten right away. When I made this, I forgot that we had a previous commitment at dinner time that night. So it was cooked, stuck in the fridge (still in the crockpot) and then reheated the next day (in the crockpot), so that might have had something to do with it.
Crockpot Chicken and Stuffing
4 boneless skinless chicken breast
1 package stuffing mix (i.e., Stove Top)
1 can cream of chicken soup (or SOS mix, prepared)
1/2 cup sour cream
1/4 cup water
Place chicken breasts on the bottom of the crockpot. Top with dry stuffing mix. Combine condensed cream of chicken soup, sour cream and water. Pour over stuffing. Cook on low 4-6 hours.
*I might leave out the water in the recipe the next time and see how it turns out since I thought some of the stuffing was really really mushy. Tasted fine, but the mushy texture turned me off.
**I used SOS Mix, prepared, instead of the cream of chicken soup.
Very simple recipe and was fairly yummy. My daughter did not like the stuffing (that's nothing new with her) and my husband LOVED the stuffing. No complaints from my son (3 years old). I was neutral - I didn't love it, but it wasn't bad either. It probably would have been even better had it been cooked and eaten right away. When I made this, I forgot that we had a previous commitment at dinner time that night. So it was cooked, stuck in the fridge (still in the crockpot) and then reheated the next day (in the crockpot), so that might have had something to do with it.
Crockpot Chicken and Stuffing
4 boneless skinless chicken breast
1 package stuffing mix (i.e., Stove Top)
1 can cream of chicken soup (or SOS mix, prepared)
1/2 cup sour cream
1/4 cup water
Place chicken breasts on the bottom of the crockpot. Top with dry stuffing mix. Combine condensed cream of chicken soup, sour cream and water. Pour over stuffing. Cook on low 4-6 hours.
*I might leave out the water in the recipe the next time and see how it turns out since I thought some of the stuffing was really really mushy. Tasted fine, but the mushy texture turned me off.
**I used SOS Mix, prepared, instead of the cream of chicken soup.
Easy French Dip Sandwiches
Source: A Thrifty Mom
This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.
French Dip Sandwiches
1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)
Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.
*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!
This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.
French Dip Sandwiches
1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)
Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.
*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!
Friday, October 5, 2012
Basic Chili
This is a recipe that I copied out of my mom's personal recipes. I can't remember where she got it from (since I just marked that it was my mom's recipe), but I do remember that it was on a recipe card taped in her cookbook and that she had had the recipe forever (or close to it). It's a very basic recipe that can be tweaked in so many different ways. I pretty much make it as-is but I do add more chili powder to it normally. I also let mine simmer in the crock pot instead of on the stove top as the recipe originally called for. I think it turns out great either way as long as you let it simmer long enough. I just prefer the hands off (no stirring) crock pot method instead. Oh, and I don't wait to add in the kidney beans, I always add them in with everything else, and I haven't had them turn to mush on me yet.
Chili
2 lbs. ground beef
2 cups diced onion (or two onions, diced)
2 cups diced green pepper (or two green peppers, diced)
2 cans (28 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
4 tsp. chili powder
2 tsp. salt
1/4 tsp. cayenne red pepper
1/4 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans, drained
1. In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
2. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through.
Makes 8 or 10 servings.
Smaller version (less meaty):
1 lb. ground beef
1 cup onion, diced (or one onion, diced)
1 cup green pepper, diced (or one green pepper, diced)
2 cans (28 oz. each) tomatoes, petite diced
1 can (8 oz.) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
2 cans (15-1/2 oz each) kidney beans, drained and rinsed
Chili
2 lbs. ground beef
2 cups diced onion (or two onions, diced)
2 cups diced green pepper (or two green peppers, diced)
2 cans (28 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
4 tsp. chili powder
2 tsp. salt
1/4 tsp. cayenne red pepper
1/4 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans, drained
1. In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
2. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through.
Makes 8 or 10 servings.
Smaller version (less meaty):
1 lb. ground beef
1 cup onion, diced (or one onion, diced)
1 cup green pepper, diced (or one green pepper, diced)
2 cans (28 oz. each) tomatoes, petite diced
1 can (8 oz.) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
2 cans (15-1/2 oz each) kidney beans, drained and rinsed
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