Sloppy Joes! ♥

• 1 lb. ground beef
• 1 lb. bacon
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 tsp. garlic powder
• 1 tsp. prepared yellow mustard
• 3/4 cup ketchup
• 3 tsp. brown sugar
• salt to taste
• ground black pepper to taste.

1.  Brown the hamburger meat.  Make sure to use an extremely lean ground beef (90/10) so your sloppy joe's don't get greasy!  Also, fry the bacon until it is cooked, but not super crispy!

2.  Put the cooked ground beef and all other ingredients into a crockpot and cook on low for 6 hours!  

This recipe is extremely easy and yummy, and is great when you double it!

Beef Taco Skillet! ♥

I made this for our first Valentine's Day together.  It was yummy then, and it was yummy 7 years later when I decided to revisit it! =)

• 1 lb. ground beef
• 1 can (10.75 oz.) condensed tomato soup
• 1 cup picante sauce
• 1/2 cup water
• 6 flour tortillas (6 inch), cut into 1-inch pieces
• 1/2 cup shredded cheddar cheese

1.  Break apart and brown the ground beef in a large skillet.  

2.  Stir the soup, picante sauce and tortillas into the skillet and bring to a boil.  Reduce the heat to low, cook for 5 minutes.  Stir the mixture, and top with cheese.

Slow Cooker Beef Stroganoff! ♥

• 2 lbs. cubed stew meat
• 2 cans Condensed Golden Mushroom Soup
• 1 largish onion, diced OR sliced (I slice)
• 5 TBSP. Worcestershire sauce
• 1/2 cup water
• 8 oz. cream cheese
• 1 1/2 tsp. garlic salt

1.  In the slow cooker, stir in the all the ingredients EXCEPT the meat AND the cream cheese.  Once combined, mix in the meat.

2.  Cook on low for 8 hours.  Cut up the cream cheese into cubes just before serving and turn crockpot onto high.  stir the cream cheese in until all combined.  You might have to put the lid back on and leave for 10 minutes.  I would definitely recommend softening your cream cheese for this step.  Other wise you end up with huge, un-melted chunk of cream cheese.

3.  Serve over egg noodles.  We served it over this and tried it with rice and it was just as yummy.  I imagine having it over mashed potatoes would be super delicious, too!

Stuffed Green Peppers! ♥

Stuffed Green Peppers

• 6 Green Bell Peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 oz) diced tomatoes
• 1 tsp. Worcestershire sauce
• 1/2 cup UNCOOKED rice
• 1/2 cup water
• 2 cups shredded Cheddar cheese. divided
• 2 (10.75 oz.) cans condensed tomato soup
• water as needed

1.  Bring a LARGE pot of water to a boil.  Cut the tops of the peppers and remove the seeds.  Clean out as much of the "veins" as you can!  Cook the peppers in boiling water for about 7 minutes; drain.  Spring salt inside each pepper and set aside.

2.  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  I also seasoned with a little bit of garlic power!  Stir in the tomatoes, rice, 1/2 cup water,1 cup cheese, and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until the rice is tender.  Remove from heat, and stir in the cheese.

3.  Preheat the oven to 350 degrees.  Stuff each pepper with the beefa nd rice mixture, and place peppers open side up in a baking dish.  In a medium bowl, combine the tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.  Sprinkle the remaining cup of cheese over that.

4.  Bake, COVERED, for 25-35 minutes, until heather through and cheese is melted and bubbly.

Chicken Noodle Casserole! ♥

Chicken Noodle Casserole

• 1 Rotisserie chicken
• 6 oz. egg noodles
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup sour cream
• salt and pepper to taste
• 2 cups shredded Colby Jack cheese, divided
• 1 cup crumbled buttery round crackers
• 1 cup frozen corn, thawed & cooked (toss it in the microwave for a few minutes!)

1.  Preheat the oven to 350 degress.  

2.  Shred all the chicken off the bone.  Doesn't have to be completely shredded, but no HUGE chunks.

3.  Cook the noodles according to package directions, drain, and set aside.

4.  In a large bowl, mix together the mushroom & chicken soup, sour cream and 1 cup of the cheese.  Season with salt and pepper.  Add the egg noodles, chicken and corn to the sauce mixture.  Gently stir together.  Place into a lightly greased 2 quart baking dish.

5.  Top the casserole with the rest of the cheese, and then crumble the crackers over the top.  Bake in the oven at 350 degrees or until heated through and browned on top.

EASY Spicy Asian Noodles! ♥

This is seriously the easiest dish EVER.  For our family, I would get a bunch of different things you could add to it to each person's liking, otherwise it's pretty plain Jane but yummy by itself!


1 box linguine or angel hair pasta
1/2 cup sesame oil
3/4 TBPS. crushed red pepper- more if you want it SPICIER
6 TBSP. honey
6 TBPS. soy sauce
1 TBPS. peanut butter


1.  Cook the noodles according to package directions.


2.  In a small sauce pan, heat the sesame oil and crushed red pepper over medium heat.  This will add the spiciness to the sesame oil.  The more crushed red pepper, the spicier it will be.  Heat for about 5-10 minutes.


3.  Put a "sifter" or some form of mesh sleeve over a cup and pour the oil into the cup so that the crushed red pepper flakes get caught in the sleeve, separating them from the oil.


4.  Pour oil back into the sauce pan and add the soy sauce, honey and peanut butter.  Whisk until the peanut butter is all mixed into the oil!


5.  Pour over the noodles and serve.  If you want everything to soak into the noodles, then set it in the fridge over night.


**Note:  As a personal preference, I would throw some steak and mushrooms in there.  I would also probably fry some pork chops with a nice Asian-ish coating on the outside and serve this as a side... and would still add sauted mushrooms to it. =)

Sour Cream & Bacon Chicken

This IS a crock pot meal!!  It serves 4 and can take up to 6 hours to make!
Sorry for no pictures again, I didn't take any of this meal!

Ingredients

4 boneless skinless chicken breasts, cut into bite-size pieces 

1 package of bacon, cut into big chopped pieces

1 (10 oz.) can roasted garlic cream of mushroom soup

1/2 cup sour cream

1/4 cup flour

Salt and pepper to taste

Directions

After you've cut the bacon into big pieces, fry in the frying pan until it's just short of crispy.  Over-cooked bacon is icky!  Drain it on to a paper towel.

You don't have to do this step, but I prefer it.  Cook the chicken in the remaining bacon grease until slightly cooked on the outside.  This just takes a bit of moisture out of the chicken and gives it a little consistency.  Then drain it on a paper towel.  You CAN salt and pepper the chicken for flavor, I did!

In a bowl, combine the mushroom soup, sour cream and flour with a whisk.

Add all ingredients to a crock pot and cook on low for 4-6 hours or until done!

We served it over egg noodles, but you can serve it over rice for a different option and I'm sure it'll taste good that way, too!

Chicken Strips with Restaurant Style Honey Mustard.

Restaurant-Style Honey Mustard

• 1/2 cup mayonnaise
• 2 TBSP. prepared yellow mustard
• 1 TBPS. Dijon mustard
• 2 TBSP. honey
• 1/2 TBPS. lemon juice

Mix all together and let chill over night.

I didn't wait over night. I made it before I started getting everything ready for the chicken strips and then let it chill while the chicken strips were being made. =)

Chicken Strips!

• Boneless Skinless Chicken Breasts
• 1 cup plus 3 TBPS. Milk, divided
  
• 4 Eggs
• 1 1/4 cups Flour
• 2 pkg. Saltine Crackers
• 5 TBPS. Garlic Powder, divided.
  
• 1/2 TBPS. + 1 tsp. salt TBPS. Salt, divided.
  
• 2 tsp. Pepper, divided.
  
• 2 tsp. Cajun Seasoning
• Enough Canola oil to put about 1/2 an inch in the bottom of a deep skillet.
  

1. You'll need 3 separate medium size bowls and a gallon size storage zip lock bag.

One cup of milk goes in one bowl.

Egg and remaining 3 TBPS. milk go in another bowl. Beat together.

Flour and 2 TBPS. garlic powder, 1 tsp. salt and 1 tsp. pepper go in another bowl.

Saltine crackers, and remaining seasonings will go in the zip lock bag. Crush pieces with a rolling pin.

2. Cut the chicken up into strips. As big as you prefer them. Mine were about the size of McDonald's chicken selects.

3. Dip them in the milk first. Then dip them in the flour and make sure they're covered. Then dip them in the egg. Gently do this so the flour doesn't come all the way off. Then immediately put in the cracker crumb mixture and gently to cover.

4. Fry in pan after the oil has become hot. You'll know the oil is hot enough by dropping a cracker crumb in their and hearing it sizzle. The oil will be too hot if there is strong smell and your eyes are burning. You'll know the chicken strips are done when the outside is a dark golden brown. Watch out not to cook them for a long time, or they'll come out dry and chewy!

5. Drain on a paper towel lined plate.

Serve with Restaurant Style Honey Mustard and ENJOY!