This was super yummy AND easy!
Ingredients:
3 lbs of potatoes (I used 6 smallish potatoes)
1 c. onion
1 c. shredded cheddar cheese
1 c. cooked ham
1 can cream of mushroom soup
1 cup of water
Salt, pepper, garlic to taste
Slice the washed, peeled potatoes into thin slices and put them in the slow cooker. In a bowl, mix the cheese, onion and ham together. Then add it to the potatoes and mix it all around! In that same bowl, mix the mushroom soup, water, and salt/pepper/garlic. Evenly pour the soup-water over the potatoes. Cook in the slow cooker for 4 hours!
Serve with some lovely salad and french bread and you will have a delightful day!
Tuesday, March 27, 2012
Tuesday, March 20, 2012
Crockpot Split Pea Soup
I have no explanation for my love of this soup. Split pea soup LOOKS horrible. But the taste is somehow ridiculously addicting and I can't seem to get enough. And this is super easy to make. I encourage you to try it before soup season leaves us completely!
Slow Cooker Split Pea Soup
(Adapted from Allrecipes.com)
16 oz. dried split peas
2 c. diced fully cooked ham
1 c. diced carrots
1 medium onion diced
1 1/2 c. diced peeled potatoes
A hearty sprinkling of garlic powder
1/2 tsp. salt (I use a bit more)
1/4 tsp. pepper
5 1/2 - 6 cups boiling water
3 tsp. chicken broth granules
Layer the first 8 ingredients in your slow cooker. Pour the boiling water over the top and sprinkle in your chicken broth flavoring. DO NOT STIR. Set the slow cooker on high for 4 1/2 -5 hours (I think you could also do 8 hours on low). After the veggies are all soft & the peas turned to a green goop, stir it all up!
Serve with a bread of your choice. And a big glass of milk.
Slow Cooker Split Pea Soup
(Adapted from Allrecipes.com)
16 oz. dried split peas
2 c. diced fully cooked ham
1 c. diced carrots
1 medium onion diced
1 1/2 c. diced peeled potatoes
A hearty sprinkling of garlic powder
1/2 tsp. salt (I use a bit more)
1/4 tsp. pepper
5 1/2 - 6 cups boiling water
3 tsp. chicken broth granules
Layer the first 8 ingredients in your slow cooker. Pour the boiling water over the top and sprinkle in your chicken broth flavoring. DO NOT STIR. Set the slow cooker on high for 4 1/2 -5 hours (I think you could also do 8 hours on low). After the veggies are all soft & the peas turned to a green goop, stir it all up!
Serve with a bread of your choice. And a big glass of milk.
Tuesday, March 13, 2012
Enchilada Casserole
On Sunday all the sibs were tasked with bringing enchiladas to the monthly FHE at Mom&Dad's. I dislike the slow rolling of individual enchiladas so I brought an enchilada casserole that proved to be quite a hit. And so...I share it here.
Beef (?) Enchilada Casserole
(Found at this link)
1 pound ground beef (or turkey)
1 can (10 ounce size) enchilada sauce
1 cup salsa
6 flour tortillas (10-inch size)
2 cups fresh or canned whole kernel corn
4 cups shredded cheddar cheese (we eyeballed this for sure)
Brown the ground beef/turkey; drain. Stir in enchilada sauce and salsa; set aside.
Place two tortillas, overlapping as necessary, in the bottom of greased 13x9x2 pan or baking dish. Cover with 1/3 of the meat mixture; top with 1 cup corn; sprinkle with enough cheese to lightly cover the layer. Repeat layers once, then top w/remaining tortillas, meat and cheese. Bake, uncovered, at 350 degrees F for 30 minutes.
Beef (?) Enchilada Casserole
(Found at this link)
1 pound ground beef (or turkey)
1 can (10 ounce size) enchilada sauce
1 cup salsa
6 flour tortillas (10-inch size)
2 cups fresh or canned whole kernel corn
4 cups shredded cheddar cheese (we eyeballed this for sure)
Brown the ground beef/turkey; drain. Stir in enchilada sauce and salsa; set aside.
Place two tortillas, overlapping as necessary, in the bottom of greased 13x9x2 pan or baking dish. Cover with 1/3 of the meat mixture; top with 1 cup corn; sprinkle with enough cheese to lightly cover the layer. Repeat layers once, then top w/remaining tortillas, meat and cheese. Bake, uncovered, at 350 degrees F for 30 minutes.
Subscribe to:
Posts (Atom)