The title could also be Ali's attempts at domesticity. Some of you know I hardly ever cook and constantly feel a little bit guilty. Part of it is because Scott is gone a lot and part is because I just don't enjoy it that much. But I made a goal this year to cook more, and so far I have done just that. Beebs helped me to make a list of about 35 meals. I am typing up the recipes and cooking them in order. Of course I skip some days because of leftovers, other plans, laziness, etc. But everyone has liked what I've made so far. I have a binder with the recipes in numbered order that I can take to the store to buy what I need. I've been trying to buy 5x as much of the storable stuff to add to my food storage. That way I'll have about 35 weeks worth of food storage that I know people will eat. I also plan to occasionally try out a new recipe and maybe add it to the bunch, and to sometimes cook stuff that's already languishing in my food storage or freezer. In case you're interested in the recipes I will post them here.
1. Taco Soup
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 envelope ranch salad dressing mix
1 can olives (use ½)
grated cheese
chips
Notes: Use low sodium everything or it’s too salty
Serve with sour cream and a fruit salad
Lots of leftovers—can use 1 lb. ground beef
This is awesome for food storage!
2. Sweet and Sour Crock Pot Chicken
1 ½ C sliced carrots
1 large green pepper, chopped
1 medium onion, chopped
2 Tbsp quick cooking tapioca
3 lbs chicken or pork, cut into bite-sized pieces
8 oz can pineapple chunks with juice
1/3 C brown sugar
1/3 C soy sauce
½ tsp instant chicken bouillon
¼ tsp garlic powder
¼ tsp ginger
1 tsp salt
rice
Place vegetables in bottom of crock pot. Sprinkle with tapioca. Add chicken. Combine all other ingredients and pour over chicken. Cook on low 8 to 10 hours. Serve over rice.
3. Honey Lime Chicken Enchiladas
6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
½ tsp garlic powder
montreal steak seasoning to taste
1 tsp salt
1 ½ lbs cooked shredded chicken (3 breasts)
1 can black beans
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz green enchilada sauce
1 C cream or whole milk or half and half
Mix first four ingredients and set aside. Cook chicken, season with mss, add honey lime mix and shred. Pour ½ C enchilada sauce in 9x13 pan. Fill tortillas with chicken, black beans, and cheese (save 1 C cheese to sprinkle on top). Mix rest of enchilada sauce with cream and other sauces from chicken, pour on top, sprinkle on cheese. Bake at 350 for 30 minutes. Kids loved these!
4. Ham and Potato Soup
3 ½ C peeled and diced potatoes
1/3 C diced celery
1/3 C diced onion
3/4 C diced ham
3 ¼ C water
2 Tbsp chicken bouillon
½ tsp salt
½ tsp pepper
5 Tbsp butter
5 Tbsp flour
2 C milk
Combine 1st 5 ingredients, cook until potatoes are tender (10-15 minutes). Add bouillon, salt, and pepper. In separate pan cook butter, flour, and milk until thick, add to ham mixture and serve.
5. Slow Cooker Pepper Steak
2 lbs beef sirloin cut in strips
garlic powder to taste
3 Tbsp vegetable oil
1 cube beef bouillon
¼ C hot water
1 Tbsp cornstarch
½ C chopped onion
2 large green peppers, chopped
14.5 oz can stewed tomatoes
3 Tbsp soy sauce
1 tsp sugar
1 tsp salt
Sprinkle steak with garlic, heat vegetable oil and brown beef. Put in crock pot. Dissolve bouillon cube and cornstarch in hot water. Add it and other ingredients to crock pot. Cook on high 3-4 hours or low 6-8 hours.
6. Macaroni
1 pound penne pasta
1 cup 2 percent or skim milk
1 pound shredded cheddar cheese (or other melting cheese)
½ head cauliflower, cut into florets
¼ C Parmesan cheese
3 Tbsp chopped flat-leaf parsley
salt and pepper to taste
1 Tbsp melted butter
½ C bread crumbs or low fat ritz crackers
Preheat oven to 350. Cook pasta and steam cauliflower (10 minutes). Puree cauliflower and a few Tbsp of liquid. Add milk, cheeses, parsley, salt, and pepper. Mix butter and crunched up crackers, sprinkle on top and bake for 20 minutes.
