Showing posts with label easy meals. Show all posts
Showing posts with label easy meals. Show all posts

Friday, November 7, 2014

Italian Meatball Soup

Italian Wedding Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.


1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta


Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top

Tuesday, November 4, 2014

Creamy Pasta with Leftover Turkey and Peas

Creamy Pasta with Leftover Turkey and Peas  transforms your leftover turkey into a juicier, more delicious meal everyone will enjoy.


8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
3 cups skinless, boneless leftover turkey, chuncked
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese


Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 
Set tomatoes aside.
Cut leftover turkey into bite-size chunks.
In a large skillet add olive oil and brown turkey lightly.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and turkey (or chicken) broth in the skillet. 
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat. 
Dish servings into bowls and sprinkle with Parmesan cheese.

Saturday, November 1, 2014

Bourbon Street Chicken

Bourbon Chicken is a tangy-sweet marinade flavors of chicken on the grill. 


skinless boneless chicken breasts, legs, or wings                      
1 teaspoon  ground ginger
2 ozs. soy sauce
2 Tablespoons minced onion
3/4 cup dark brown sugar (packed)
3/8 cup Wild Turkey Bourbon
1/2 teaspoon garlic powder


Place chicken breasts in a 9x13 inch baking dish. 

In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. 

Mix together and pour mixture over chicken. 

Cover dish and place in refrigerator. Marinate overnight.

Preheat oven to 325 degrees F.

Remove dish from refrigerator and remove cover.

Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Lobster Ravioli with Vodka Sauce

There is nothing more comforting than a warm bowl of Lobster Ravioli with Vodka Sauce. This is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 


2 packages (9 ounces each) lobster filled ravioli
1 medium lobster tail diced
1 quart store-bought Ragu marinara sauce, blended until smooth
1 6 oz can of Hunt's diced tomato
1 tablespoon sugar
1 1/2 cup vodka
1 1/4 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan
Sea salt and freshly ground black pepper to taste


Cook and drain ravioli as directed on package, keep warm.
Spray same saucepan with cooking spray, heat over medium heat.
Pour into saucepan vodka,marinara sauce and half-and-half. 

Bring to boiling, reduce heat.
Stir in ravioli, cheese, lobster tail, drained diced tomato and parsley. 

Cook until cheese is fully melted.
Top with freshly chopped parsley.

Serve with slices of  toasted Italian bread with garlic.

Tuesday, August 20, 2013

Spicy Chicken and Kielbasa Couscous

Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  


1/2 pound kielbasa,  sliced into ½-inch pieces
1 stalks celery, sliced
2 large onions, thinly sliced
2 cups chicken broth
1 cup couscous
1 large orange, yellow, or green pepper, cut into strips
1 stalks celery, sliced2 large carrots, thinly sliced2 cups chicken broth1 cup couscous
1 pound skinless, boneless chicken breasts sliced into ½-inch pieces
2 1/3 cup chicken broth
1/4 teaspoon cumin
1/4 teaspoon coriander
3 teaspoons tomato paste
1/4 teaspoon dried hot red pepper flakes
2 tablespoons butter
1 medium onion, thinly sliced
1    3-inch cinnamon stick
1 Tablespoon cornstarch


Rinse chicken, pat dry.  Cut into bite-size strips and set aside.
In a large skillet brown and stir the chicken and kielbasa.
In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.
In a crock pot peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on low heat 6 to 8 hours.
Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   
Stir in couscous; cover remove from heat.  
Let stand while thickening the sauce mixture.
Combine the 1 cup chicken broth and cornstarch, stir into crock pot.
Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.
Fluff couscous with a fork.  
Serve chicken mixture over couscous. 

Friday, July 26, 2013

Easy Beef Burgundy

A little bacon, garlic, and onion turns an inexpensive piece of meat into a crock pot and at the end of the day you will have a crowd pleaser.


1 (5-pound) boneless beef chuck roast, trimmed and cut into 1-inch chunks
Sea Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
4 carrots, peeled and slice into 1/2-inch chunks
¼ cup tomato paste
7 garlic cloves, minced
1 tablespoon minced fresh thyme 
 cup all-purpose flour
2½ cups Pinot Noir
1½ cups  Swans Chicken Broth, plus extra as needed
 cup soy sauce
1 bay leaves
2 cups frozen pearl onions
½ cup water
3 tablespoons salted butter
2 teaspoons sugar
1 pound small Portabella mushrooms, trimmed and halved


Pat dry beef with paper towels and season with sea salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes; transfer to crock pot.

In skillet over medium-high heat cook bacon until crisp, about 5 minutes. Stir in onions, carrots, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot.

Mix in a small bowl broth, soy sauce, and bay leaf and pour into crock pot. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 to 12 minutes; transfer to crock pot.

Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes; transfer to crock pot. et stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with sea salt and pepper to taste and serve.

Saturday, July 13, 2013

Creamy Southwestern Chicken

This tasty Creamy Southwestern Chicken recipe for the crock pot is pack full of flavor.


4 -6 boneless skinless chicken breasts, halved
2 cloves minced garlic
1/4 tsp. chili powder
1/4 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 8oz. can chicken broth
8 ounces cream cheese, softened
2 (10 1/2 ounce) cans concentrated cream of chicken soup
1 (4 ounce) cans mushroom stems and pieces, drained
Sea Salt and Pepper to taste
Hot rice or pasta


Place the chicken breast halves in the crock pot.
Combine the seasonings and broth mix well; pour over top of chicken.
Cover and cook on low for 3-8 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken and cook 1 hour or until thinkens.
Serve over hot rice or pasta

Creamy Italian Chicken

This tasty Creamy Italian Chicken recipe for the crock pot is made with a great flavor combination of cream cheese, Italian salad dressing mix, fresh basil, and mushrooms.


4 -6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelopes dried Italian salad dressing mix
2 cloves minced garlic
¼ cup fresh chopped basil
1 8 oz. can chicken broth
8 ounces cream cheese, softened
2 (10 1/2 ounce) cans concentrated cream of chicken soup
1 (4 ounce) cans mushroom stems and pieces, drained
Sea Salt and Pepper to taste
Hot rice or pasta


Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and broth until smooth; pour over top of chicken.
Cover and cook on low for 3-8 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot rice or pasta. 

Chicken and Noodles Soup

You don't have to be sick to appreciate a bowl of homemade Chicken and Noodles soup.

4 carrots, sliced
4 boneless, skinless chicken breasts, cubed
1 medium onion, chopped
2 cups water
1 32oz. Swanson chicken broth
6 cloves garlic diced
2 teaspoons dried basil
Sea salt & pepper, to taste
1 pound egg noodles

Place carrots in crock pot, followed by all ingredients except noodles.
Cook on LOW for 6-8 hours.
At the end of cooking time, cook egg noodles on stove top.

When noodles are done cooking, add to crock pot; mixing well to combine and serve immediately.

Wednesday, July 10, 2013

3 Alarm Chili

This 3 Alarm Chili recipe is quick, easy, spicy and SO GOOD!!!! There is no better way to simplify your family meal than with a hearty and tasty chili.


3lbs. ground beef
1 large yellow onion
4 garlic cloves crushed
1 large red pepper diced
1 8oz. can of diced tomatoes and green chilies
1 8oz. can of kidney beans
3 8oz. cans of pinto beans
1 8oz. can refried beans
1 16oz. can tomato sauce
½ tsp. crushed red pepper
4 Tbsp. chili powder
3 Tbsp. instant coffee
2 Tbsp. butter
Sea salt and black pepper


Without draining the juices off pour into the crock pot: diced tomatoes and green chilies, kidney beans, pinto beans, tomato sauce, and re-fried beans. Add instant coffee and stir until blended well. Cover and turn crock pot on to low heat.

In a large skillet melt butter and saute the large yellow onion, garlic cloves, and large red pepper until softened. Then pour into mixture into the crock pot.

Using the same large skillet, crumble ground beef into the skillet and add sea salt and black pepper to your liking. Brown the ground beef stirring often to break the meat up into smaller pieces. Once the meat is done add crushed red pepper and 2 Tbsp. chili powder stir and cook for 3 minutes. Then drain and pour the meat into the crock pot.

Add the rest of the chili powder to the crock pot and stir until blended well. Cover and turn crock pot on to low heat.

Tip: If the chili looks too thick add a can of beef broth to thin it.

Warning: The longer you cook the chili the spicier it will become!!!

Wednesday, April 24, 2013

Cheesy Chicken Casserole


This dish is loaded with cheesy, creamy goodness. It's perfect served over rice to soak up all of the sauce.


6 chicken breasts, boneless and skinless
3 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted


Lightly grease Crock Pot or spray with cooking spray. 
Place chicken breasts in the crock pot. 
Top with cheese.
Combine soup and milk, stirring well. 

Spoon over cheese; then sprinkle stuffing mix on top. 

Drizzle melted butter over stuffing mix.
Cook on low 6-8 hours or high 3 to 4 hours.