Slow Cooker Roast with Veggies

I had a one pound London broil in my freezer, and hubby has been asking for crock pot roast with potatoes, so I threw it in this morning. I need to get this down so I don't forget what I did. It smells good, so I'm sure it's blog worthy.

1 T olive oil
1 lb London broil (or whatever you have in your freezer that needs to be used)
1 t dried minced garlic
4 medium potatoes, quartered
1/2 pound baby carrots
1 T dried parsley
1 c beef broth
1 T worcestershire sauce
1 can cream of mushroom soup
pepper to taste

Spray crock pot with Pam. Place potatoes and carrots in crock pot, sprinkle parsley over top. Brown the roast over medium high heat in the oil. Place on top of the veggies. Brown the garlic in the remaining oil. Use some of the beef broth to deglaze the pan, and pour into crock pot. Pour remaining broth in crock pot. Add dashes of worcestershire sauce and pepper to taste, add mushroom soup. Cook all day on low, or until meat is tender and veggies are done.

*I was out of onion *gasp* or else I would have thrown some in.

No time yet

I have a few recipes to post, but not the time to do it yet, so I'll post the links and get to it when there's less laundry and exercising to do!
Pizza sauce and dough
Banana Bars
and I'm dying to try the Perfect Pumpkin Roll.
This blog looks interesting, I'll browse it later when I have some time.

italian chicken and brown rice

This was a delicious dish. Unfortunately I was unfamiliar with the casserole dish I baked it in, and long story short, the rice wasn't done when the chicken was. Even eating them separate, this was some good food! Hubby really liked this one...I'll be making it again! Slightly modified from the Frantic Family Cookbook.

1 1/2 c chicken broth
1 c brown rice (uncooked)
1 small onion, chopped
1/2 c mozzarella cheese
1 1/2 t italian seasoning
2 t garlic powder
salt and pepper to taste
1/4 c Romano cheese
1 (15 oz) can petite diced tomatoes, drained
4 boneless, skinless chicken breasts
1 t garlic powder
1 1/2 t italian seasoning
salt and pepper
2 T grated Romano cheese

Combine first 9 ingredients in a lightly greased 2 qt casserole and stir well. Arrange chicken breast halves over rice mixture and sprinkle with garlic powder, italian seasoning, and a little salt and pepper. Sprinkle remaining cheese on top. Cover and bake at 375 for 45 minutes. Uncover and bake an additional 15 minutes or until liquid is absorbed.

*Hubby took a bite of riceless chicken and said it would be good with some alfredo sauce and noodles. I concur.

*My casserole dish needed to be covered with foil and the lid to hold in the steam for the rice.

Spiderweb Cookies

I've been having so much fun with the Halloween treats this year! Click HERE for recipe.

Halloween Quesadillas

One of the few things my picky little guys will eat are cheese quesadillas. To make them a little more fun for Halloween, I used cookie cutters to make bats (and other spooky shapes that the boys loved). Super easy, just make the quesadilla, then cut it out with your favorite shapes.

Ole!

I'm trying some new recipes out of my latest library find The Frantic Family Cookbook. Hubby loves tacos. Loves them. And he loved this recipe tonight. It's called Easy Fiesta Casserole. I adapted it a little to our taste.

1 lb ground beef

1 (15 oz) can black beans, undrained

1 c salsa

2 T taco sauce

2 t cumin

1 t garlic powder

2 c coarsely broken chips

1 c sour cream

2 green onions, sliced

1 medium tomato, chopped

1 c shredded cheese

Heat oven to 350. Brown beef and drain, stir in beans, salsa, 2 T taco sauce, cumin and garlic powder. Heat to boiling, stirring occasionally. Place tortilla chips in and ungreased 2 qt casserole dish. Top with beef mixture, then spread some sour cream, sprinkle some of the onions, tomato, and cheese. Bake uncovered for about 25 minutes. Arrange additional tortilla chips around edge of casserole. Serve with remaining onion, tomato, cheese, and sour cream. And maybe some more taco sauce and salsa.

*Hubby used more tortilla chips instead of a fork.

*Hubby was late coming home from work, so by the time we ate all the tortilla chips were mushy.

*I don't see why the beef mixture wouldn't freeze nicely.

Apple Pork Chops

I happened to have everything on hand, so I tried this one. I timed it wrong because the mummy cookies took longer than planned, so we had to leave before this was out of the oven. I turned off the heat 30 minutes into cook time and then finished it when we got home. The pork chops were a tiny bit tough, but overall we thought it was good. Great Fall dish.

4 pork chops
1 T olive oil
2 large potatoes, sliced
1 medium onion, sliced
salt and pepper to taste
1/4 t nutmeg
2 apples-cored, peeled and cut into wedges
1 1/4 c apple juice
1 T cornstarch

In a large skillet, brown chops on both sides in olive oil on medium high heat. Remove and arrange in a 9x13 baking dish. Add potatoes and onion to skillet, heat thoroughly. Sprinkle with salt, pepper, and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to the skillet and heat until just starting to simmer. Pour over apple-potato mixture. Cover and bake in a 350 oven for 45 minutes, or until chops and veggies are tender. Using a slotted spoon, place apple-potato mixture on plate and arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch, stir until lump-free. Pour into pan juices, cook until thickened, stirring constantly. Serve sauce over chops or separately.

*If you don't have a gravy whisk, now is the time to get one. They are amazing.