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Slow Cooker Macaroni and Cheese Recipe : Trisha Yearwood

Slow Cooker Macaroni and Cheese Recipe : Trisha Yearwood
Related:  RECIPIESmealsVegetarian

Beef Enchilada Dip Recipe Beef Enchilada Dip makes one of my favorite hot dips to serve during game day activities or anytime during, really. So easy to pull together, this beef enchilada dip is really a crowd favorite whenever I serve it. I think you’ll find that once you begin making it, the more requests you’ll get to bring it along for parties and events. I promise. It is in serious demand. But you know, what’s not to love about all that deliciousness? You’ll want to keep a few of the ingredients on hand so that you can make this beef enchilada dip whenever the urge strikes you. There have been so many occasions that I’ve made this dip as an appetizer and then we’ve decided that it is all we wanted for our supper. Here’s my Beef Enchilada Dip recipe. Beef Enchilada Dip Recipe Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. Author: Robyn Stone | Add a Pinch Serves: 8 Ingredients Instructions Brown ground beef in a large skillet. Enjoy!

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Meanwhile, as the lentils cook, grab a large skillet. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Add the rice and cook, stirring often (but gently so you don't break the rice!) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning.

Chicken With Cornmeal Dumplings - Chicken and Dumplings Recipe This slow cooker chicken is a one-pot meal with a cornmeal dumpling topping. Cook Time: 6 hours, 30 minutes Total Time: 6 hours, 30 minutes Ingredients: 2 cups diced potatoes1 1/2 cups chicken broth 1 (12 oz.) can V-8 or tomato juice (1 1/2 cups)1/2 cup sliced celery1/2 cup chopped onion 1/2 tsp. salt1 tsp. chili powder4 to 6 drops Tabasco sauce2 cups cubed, cooked chicken1 1/2 to 2 cups frozen cut green beans, thawed1 1/4 cups packaged biscuit mix1/3 cup yellow cornmeal2 tbsp. finely chopped fresh parsley or snipped fresh chives1 cup shredded Cheddar cheese 2/3 cup milk Preparation: Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the slow cooker.

Garlic Cauliflower Mashed Potatoes It seems like cauliflower is quite trendy lately. It's awesome because it can give you the feeling like you're eating mashed potatoes with literally a fraction of the calories! I almost ate this entire thing by guilt though right??? It is cauliflower, after all :) Garlic Cauliflower Mashed Potatoes (slow cooker) Makes 4-6 servings Cooking time: 2-3 hours on high or 4-6 hours on low 1 head of cauliflower 3 cups water 4 large garlic cloves, peeled 1 tsp salt 1 bay leaf 1 Tbsp butter Milk (if needed) Salt and Pepper 1. 2. 3. 4. 5. 6. 7. *you could totally make this recipe on the stove top too! Check out these other great healthy favorites!

After I Saw This Video, I Never Bought Potato Chips Again! - Potato chips are, simply put, my vice. The one indulgence I allow myself on a weekly basis. While I’m otherwise a very healthy person, for some reason I just can’t say no to a handful (or entire bag) of chips! Good thing I stumbled across this video, because now I can eat my chips without the guilt! If you’ve ever wanted to know how to make your own healthy version of those deliciously addicting snacks, then this clip is for you. If you’ve tried — and failed — to make healthy chips in the oven (mine always came out burnt), then try this trick and let us know if it works! Please SHARE!

Fiesta of Flavor: Chicken Tortilla Soup I’m a sincere lover of Mexican food – I crave it at least twice a month. When I was in college, I would indulge at the local taquería in muy grande burritos and never gain a single ounce. These days, if I so much as look at a burrito sideways, I gain five pounds. Two years ago, Mr. CG and I were dining at our favorite local Mexican food restaurant. On a cold winter day, there’s nothing I want more than a hot bowl of soup And a nap. Homemade Chicken Tortilla Soup Pantry (Dry) Ingredients 2 tbsp vegetable oil Four 14 oz. cans chicken broth (or equivalent with bullion) 1 package taco seasoning 1 tbsp red taco sauce (mild or medium)* 4 oz. can diced green chiles (mild or medium) 6 oz. can tomato paste 8 oz. petite diced tomatoes – half the can and completely optional 3/4 tsp ground cumin *add another tbsp taco sauce if you like it spicy Fresh Ingredients 4 chicken breasts 14 oz. water 1 medium onion – finely diced 1.5 cups diced celery 1.5 cups diced carrots 1.5 cups roasted or frozen kernel corn

mexican It’s almost laughable now, but here’s yet ANOTHER Mexican inspired dish!! Of course, I can take no credit for this one. I found it on one of my favorite blogs. This took almost NO time to make, minus the time it took to spread the mix and roll the taquitos. We devoured these little bites of creamy greatness in a very embarrassing few short minutes. 2-3 chicken breasts, cooked and shredded {OR grilled fajita chicken strips if you’re in a hurry!} 1/3 cup {3 oz.} cream cheese 1/4 cup green salsa {salsa verde} 1 tbsp. lime juice 1/4 tsp. cumin 1/2 tsp. chili powder 1/2 tsp. onion powder 1/4 teaspoon garlic powder 3 tbsp. cilantro, chopped 2 tbsp. green onions, chopped 1 cup pepper jack cheese, grated Cooking spray Kosher salt Tortillas, corn or flour {I used flour} Heat oven to 400. Mix together chicken, cream cheese, salsa verde, lime juice, cumin, chili powder, onion, powder, garlic powder, cilantro, green onions, and pepper jack cheese. Roll the tortilla and place on a baking sheet, seam side down.

CrockPot Breakfast Risotto Day 173. I love risotto. I was very pleased with the crockpot risotto I made earlier in the year---it was cheesy and creamy and delicious. I think I just drooled a little, remembering. I was excited when I thumbed through a little Crock-Pot recipe card book that I got at the grocery store to see that there was a Breakfast Risotto recipe listed, and that I had all of the necessary ingredients in the house. The Ingredients. --1/4 cup butter--3 little apples (I had 2 greens, and 1 red in the house)--1 1/2 t cinnamon--1/8 t nutmeg--1/8 t cloves--1/4 t kosher salt--1 1/2 cups arborio rice--1/3 cup brown sugar-- 4 cups of liquid. The Directions. I used a 4 qt round crockpot for this dish. Turn your crock to high and add the butter so it can start melting. Add the rice to the butter, and stir it around to coat it nicely. Add the apples, and spices. Cover and cook on high for 3-5 hours, or on low for 6 or so. The Verdict. Oh my. The half and half did separate a bit, and created some white chunks.