Low Carb One Pot Meals Angela Drew
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****** Table of contents Low Carb Crock Pot Jambalaya Mexican Pork Chops With Veggies Zucchini Garden Chowder Asparagus Chicken Stir-Fry Chicken, Rice, Broccoli & Cheese Casserole Ham Asparagus Rolls Low Fat Pea Soup With Quinoa Round Steak in Beer Easy Cheesy Pork Chops Easy La Victoria Chile Verde Saucy Herbed Shrimp Sauerkraut Casserole Smoked Sausage Jambalaya Tater Tot Casserole Yankeest Pot Roast Almond Chicken Beef Stuffed Potatoes
Cajun Corn and Shrimp Chowder Cheesy Hamburger & Potato Casserole Cod With Spiced Red Lentils Crock Pot Barbecue Beef Stew Fettuccine Alfredo Baked Salmon Delight Crispy Pan-Fried Sole Slow-Cooker Tex-Mex Chicken Zesty Veggie Paella Venison Stew Tortellini Spinach Soup Crock Pot Texas Hash Creamy Chicken Enchiladas ==========
Low Carb Crock Pot Jambalaya 1 cup chopped onion 1 cup chopped green pepper 1 cup chopped celery 2 garlic cloves ( chopped or minced) 1 (28 ounce) cans diced tomatoes, undrained 2 cups turkey sausage or 2 cups smoked sausage, chopped 3/4 lb prawns (cooked or uncooked) or 3/4 lb shrimp, peeled, deveined ( cooked or uncooked) 1/8-1/4 teaspoon hot sauce 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 tablespoon dried parsley First of all, take all of the items besides, shrimp and add them and blend well. Then cook on high temperature setting for approximately THREE TO FOUR hrs or till cooked and ready. Then after this, add this to crock pot for the final FIFTEEN min of cooking time. ===================
Mexican Pork Chops With Veggies 16 ounces boneless pork cutlets or 16 ounces pork chops 1 green bell pepper, chopped 1 onion, chopped 1 (14 1/2 ounce) cans diced tomatoes and green chilies 2 cups corn 1/2 cup salsa 1 1/2 teaspoons oregano 1/2 teaspoon ground cumin First of all, heat the oven to THREE HUNDRED and FIFTY (35o) degrees Fahrenheit. Cook the pork chops in heated frying pan that has been cooking spray till brown in color. Then shift to pork to casserole dish. Use cooking spray for coating the same frying pan. Take the onions, peppers and add them and cook till become soft. Take the rest of items and add them and cook, mixing from time to time, for approximately FIVE min or till heated through. Take the corn/tomato mixture from frying pan and pour this over the pork chops. Use foil for covering and bake for approximately FIFTY min or till pork is done. ========================
Zucchini Garden Chowder 2 zucchini, chopped 1 onion, chopped 2 tablespoons fresh parsley 1 teaspoon dried basil 3 tablespoons butter 1/3 cup flour 1 teaspoon salt 1/4 teaspoon pepper 3 cups water 3 chicken bouillon cubes 1 teaspoon lemon juice 1 (14 ounce) cans diced tomatoes 1 (12 ounce) cans evaporated milk 1 cup frozen corn 1/4 cup parmesan cheese 2 cups cheddar cheese (optional) 1 pinch sugar additional chopped parsley First of all, take the basil, parsley, zucchini, onion and fry them in butter in kettle over moderate temperature setting till become soft. Blend in flour. Blend in salt as well as pepper.
Blend in water. Take lemon juice, bouillon and add them and blend them. Heat to boiling and cook and mix for two min. Take corn, milk, tomatoes and add them and heat to boiling. Lower the temperature, allow to simmer, covered, for approximately FIVE min or till corn become soft. Blend in cheese till melted. Final step is to add the sugar and use parsley as garnish. ==================
Asparagus Chicken Stir-Fry 1/2 lb fresh asparagus 3 tablespoons hoisin sauce 4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided 1 tablespoon brown sugar 2 boneless skinless chicken breast halves, cut into thin 1-inch strips hot cooked rice Chop the asparagus, remove the tough bottoms of spears. Take the brown sugar, hoisin sauce and blend them together and keep aside in a bowl. Heat frying pan over moderately high temperature setting. Take two tablespoons of oil and add this. Mix fry the asparagus for round about TWO min. Take out of frying pan and keep aside. Heat the frying pan on high temperature setting. Take the rest of two tablespoons of oil and add them along with chicken pieces, mix fry till pink color is gone from chicken. Take the preserved asparagus, hoisin/sugar sauce and add them, mix-fry till all pieces are properly coated with the sauce. ===================
Chicken, Rice, Broccoli & Cheese Casserole 1 (8 ounce) cans cheddar cheese soup 1 cup Minute Rice 1/4 cup butter 16 ounces frozen chopped broccoli 1/2 cup milk 3 lbs chicken, cooked and chopped 1 (8 ounce) cans cream of chicken soup 1/2 cup chicken broth 1/2 cup onion, chopped 1 cup cheddar cheese, shredded salt and pepper Blend broth, soups, rice in a bowl and combine this with chopped chicken and broccoli. Blend in milk. Blend in onions as well as chopped butter. Then put in casserole dish. Then right after this, spread layer flat. Use shredded cheese as sprinkle. Then bake, covered, for approximately HALF HOUR at THREE HUNDRED and FIFTY (350) degrees Fahrenheit. Remove the cover and bake for next TEN min. Allow to rest for round about TEN min prior to serving this recipe. ==================
Ham Asparagus Rolls 12 slices of square cooked deli ham 4 tablespoons prepared mustard 36 fresh asparagus spears 3 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 cups grated medium cheddar 1/4 cup thinly sliced green onion First of all, boil the asparagus till become crunchy and soft. Use mustard for spreading on each side of ham. Take three asparagus spears and lay them on every slice. Then roll them up and put in casserole dish while the seam side down. Take the butter and melt this in saucepan. Blend in flour. Then blend in milk. Blend and cook till boiling. Take salt, pepper and add them. Blend in cheese, then after this, add the slices of green onion. Blend and then pour this all over the meat rolls. Then bake for approximately THIRTY min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit till bubbly. ===================
Low Fat Pea Soup With Quinoa 1/2 cup water 1/4 cup quinoa, rinsed 1/2 medium onion, chopped 1 teaspoon olive oil 1 (14 1/2 ounce) cans fat-free vegetable broth 1 (10 ounce) packages frozen peas 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons plain fat-free yogurt (optional) or 2 teaspoons nonfat sour cream, to garnish (optional) Heat the quinoa and water to boiling in a saucepan. Lower the temperature. Allow to simmer, covered, for round about TWELVE min or till water is vaporized. Take the onion and fry this in oil in saucepan till become soft. Blend in broth. Then blend in peas. Heat to boiling. Lower the temperature, allow to simmer, uncovered, for round about FIVE min or till peas become soft. Then puree the soup. Bring all back to the pan. Blend in salt. Then blend in pepper. Then blend in quinoa, heated through. Use one teaspoon of yogurt as garnish for each serving. =================
Round Steak in Beer 2 lbs round steaks 1/2 cup flour, to roll meat in 1 medium onion, chopped 1 (14 1/2 ounce) cans Tomatoes, pureed 1/2 teaspoon oregano 1/4 teaspoon basil 1 teaspoon Worcestershire sauce 3/4 cup beer 1 tablespoon vegetable oil salt and pepper First things first, flour the steak and cook in oil in frying pan till become brown in color. Take meat and put this in casserole dish. Then sauté the onion in the frying pan till become brown in color. Blend in tomatoes. Blend in oregano. Blend in basil. Blend in Worcestershire sauce. Blend in beer. Blend in salt as well as pepper. Heat to boiling for sixty seconds. Take the sauce and pour this over the meat in the casserole dish.
Then after this, bake for 90 min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit. ===================
Easy Cheesy Pork Chops 4 boneless pork chops 3 potatoes, peeled and cut into chunks 1 large white onion, cut up 1 (10 1/2 ounce) cans cheddar cheese soup milk ( enough to fill up can) olive oil ( enough to brown pork chops in) salt and pepper First of all, cook the pork chops in olive oil in skillet till brown in color. Take out of pan. Reduce the temperature. Take can of cheese soup and add this, then use milk for filling the can and add this inches. Blend well. Take the onion, potatoes, pork chops and add them. Heat to simmer. Allow to simmer for approximately THIRTY min, covered, mixing from time to time. ==================
Easy La Victoria Chile Verde 1 1/2 lbs pork, cubed 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons vegetable oil 1 tablespoon butter 1 large fresh onions, minced or diced or 1/2 cup dried onion flakes 4 cloves garlic, minced 1 (16 ounce) jars la victoria salsa verde 1/2 cup water or 1/2 cup chicken broth or 1/2 cup Mexican beer First of all, chop the pork into cubes. Use salt as well as pepper for seasoning the cubes. Then after this, brown the cubes in the oil and melted butter in the large size pan. Take the garlic, onion and add them and fry for approximately FIVE min, then right after this, drain fat from pan. Take the rest of items and add them. Allow to simmer, covered, for approximately 1.5 hrs, mixing from time to time. ====================
Saucy Herbed Shrimp 1 lb shrimp, peeled, deveined, and tails removed 1 tablespoon olive oil 1 large green bell pepper, julienned 1 medium orange bell pepper, julienned 1 medium onion, cut into strips 1/2 lb fresh green beans, ends removed and cut into 2 pieces 2 garlic cloves, minced 2 roma tomatoes, coarsely chopped 1/2 cup white wine 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 teaspoon cracked black pepper 1/2 cup parmesan cheese, shredded Chop all of the veggies. Take oil and heat this in frying pan. Take the minced garlic, onion and add them, mix till translucent. Take both bell peppers, green beans and add them, blend till almost ready and done, let them crunchy and soft. Take the seasonings, wine, shrimp and add them, mix till shrimp become pink in color and wine reduces. Blend in tomatoes, cook for sixty seconds.
Then right after this, spoon either over the pasta or rice. Use grated parmesan as sprinkle. ==================
Sauerkraut Casserole 1 lb bulk pork sausage, cooked crumbled and drained or 1 medium kielbasa, sliced 3 cups sauerkraut, rinsed and drained well mashed potatoes 2 cups grated cheddar cheese or 2 cups smoked cheese, of choice 1/2 teaspoon black pepper First of all, heat the oven to THREE HUNDRED and FIFTY (350) degrees Fahrenheit. Butter the pan. Take half of mashed potatoes and spread them on the bottom, then after this, half of the sauerkraut. Take the rest of potatoes and spread them over the sauerkraut, then the rest of sauerkraut. Take the pork sausage or kielbasa and distribute it equally. Use pepper as sprinkle. Use cheese for topping. Then bake for approximately FORTY min. ======================
Smoked Sausage Jambalaya 1 lb smoked sausage, cut into 1/2 inch slices 1 lb ground beef 1 medium green pepper, chopped 1/2 cup chopped green onion 5 garlic cloves, minced 1 (28 ounce) cans Tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked rice 1 1/2 cups water First of all, take the sausages and cook them in dutch oven till become brown in color, take out of frying pan and remove the drippings. Take the garlic, onion, green pepper, ground beef and combine them together and till beef become brown in color. Take the sausage, salt, pepper, tomatoes and add them. Allow to simmer, covered, for approximately TWENTY min. Take the rice, water and add them to mixture of meat and vegetable Then cook, covered, for approximately TWENTY FIVE min or till rice become soft. ===================
Tater Tot Casserole 1 (16 ounce) packages tater tots 1 lb lean ground beef 1/4 cup onion, diced 1 teaspoon minced garlic 1 tablespoon salt 1 teaspoon pepper 1 (15 ounce) cans green beans, drained 2 cups cheddar cheese, separated 1 (10 1/4 ounce) cans cream of chicken soup 1 (10 1/4 ounce) cans cream of mushroom soup First of all, cook the garlic, onion, salt, ground beef and pepper till ready and done. Then after this, drain the ground beef properly well and keep aside. Take the tater tots and put them in shallow bowl and keep in microwave for sixty seconds on high temperature setting. Then right after this, break these tater tots in the half and blend in ground beef and chicken soups and cream of mushroom. Take one cup of shredded cheese and blend this with drained can of green beans in mixture. Completely blend all of the items and then place in casserole dish that has been buttered. Use the rest of cheese for covering the top of casserole and finally, bake for approximately TWENTY min at THREE HUNDRED and SEVENTY FIVE (375) degrees Fahrenheit or till cheese melts and golden in color on the corners. ====================
Yankeest Pot Roast 2 cloves garlic, minced 3-4 lbs boneless beef chuck roast 1/4 cup all-purpose flour 1/4 cup vegetable oil 1 cup tomato juice 6 carrots, peeled and sliced into chunks 2 medium onions, chopped 2 bay leaves 1 teaspoon dried sweet basil leaves 1 teaspoon salt 1/4 teaspoon black pepper 4 medium potatoes, peeled and cut into large chunks Take the garlic and rub this into the roast and use flour for coating all over. Then cook the roast in oil in moderate size dutch oven. Take the salt, pepper, basil, bay leaves, onions, carrots, tomato juice and add them and heat to boiling. Lower the temperature, cover firmly and allow to simmer for approximately 180 min, turning the meat from time to time. Take the potatoes and add them and allow to simmer for next HALF HOUR or till become soft. Discard the bay leaves. Delicious. ======================
Almond Chicken 1 lb skinless chicken breast half 1 cup peanut oil 5 slices fresh gingerroot 3 green onions, chopped to about 1-inch lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoot 1/3 cup slivered almonds Marinade 1/4 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon cornstarch 1 tablespoon soy sauce 1 egg white Seasoning sauce 1 tablespoon rice vinegar 2 tablespoons soy sauce 1 tablespoon dry sherry 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon cornstarch First of all, take the chicken and dice it into cubes. Take the marinade items and combine them together and add the chicken and stir
properly well. Allow to rest for THIRTY min. Heat the oil in frying pan, then right after this, add the chicken and mix fry till brown in color. Take out of chicken and allow to drain properly well. Mix fry bamboo shoots, pepper, ginger, and onion for approximately SIXTY seconds till veggies become crunchy as well as soft. Take the items for seasoning sauce and blend them in a bowl and add this to frying pan. Heat to boiling. Take the chicken and add this to boiling sauce. Mix and fry the chicken. Take the almonds and add them and blend well. Delicious. ==================
Beef Stuffed Potatoes 1 lb ground beef 4 baking potatoes 1 1/2 cups grated cheddar cheese 1/2 cup milk 2 tablespoons mayonnaise 1 small onion, diced 1 dash garlic salt or 1 dash garlic powder salt & pepper butter, cheddar cheese and sour cream First of all, take potatoes and bake them and half them. Then cook the onions and beef in the frying pan. Add the salt as well as pepper once starts to get brown in color. Then right after this, scoop middles out of potatoes, mash them. Take cheddar cheese, milk, mayonnaise and add them. Take the beef and blend this with the mixture of mashed potatoes. Take the garlic salt and add this then right after this, spoon into baked potatoes shells. Then bake for approximately THIRTY min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit. Use sour cream, extra cheese and butter as toppings. Then freeze properly. =================
Cajun Corn and Shrimp Chowder 1/2 cup butter 1 medium onion, chopped 1/4 teaspoon cayenne pepper 1/2 teaspoon sweet paprika 1/2-1 teaspoon garlic salt 1/2-1 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 cup all-purpose flour 1 envelope lipton golden onion soup mix 3 cups boiling water 3 cups corn kernels 3/4-1 lb shrimp, peeled and deveined 1/2 cup heavy cream First of all, take the butter and melt this in soup pot over moderate temperature setting. Take the onion and add this and fry for approximately THREE min or till become tender. Take the flour, thyme, oregano, black pepper, garlic salt, paprika, cayenne and add them. Mix and cook for approximately TWO min. Take the soup mix, boiling water and add them, blend well. Reduce the temperature and then right after this, add the shrimp as well as corn.
Then cook for round about THREE min till shrimp become pink in color. Blend in heavy cream. Adjust seasonings according to your own choice and taste. Then cook on low temperature setting till heat through. ====================
Cheesy Hamburger & Potato Casserole 1 lb ground venison or 1 lb beef 3 cups potatoes, peeled and thinly sliced 1 (10 3/4 ounce) cans cream of mushroom soup 1/2 cup onion, chopped 3/4 cup milk 2 cups cheddar cheese, shredded salt and pepper First of all, cook the venison or ground beef till brown in color and then drain properly well. Take the soup, onion, salt, pepper, milk and combine them together in a bowl. Alternatively layer the potatoes, soup mixture, meat and cheese in the baking dish. Replicate the layers in the same order, finish with cheese over the top. Then finally, bake for approximately 60 to 90 min at THREE HUNDRED and FIFTY (350) degrees Fahrenheit till potatoes become soft. ======================
Cod With Spiced Red Lentils 3/4 cup red lentil 1/4 teaspoon ground turmeric 2 1/2 cups fish stock 2 tablespoons vegetable oil 1 1/2 teaspoons cumin seeds 1 tablespoon grated ginger 1/2 teaspoon cayenne pepper 1 tablespoon lemon juice 2 tablespoons chopped fresh coriander 1 lb cod fish fillet, skinned and cut into large chunks salt, to taste lemon wedge ( to garnish) Take the lentils and place them in saucepan along with stock and turmeric. Heat to boiling, cover this and allow to simmer for approximately TWENTY FIVE min or till lentils become soft. Take away from heat and then add the salt. Take the oil and heat this in skillet. Take the cumin seeds and add them. Take the cayenne pepper, ginger and add them. Mix fry the spices. Then right after this, pour onto lentils. Take the coriander, lemon juice and add them and blend them into mixture. Take the cod pieces and lay them over the lentils, cover, then cook over low temperature setting for approximately FIFTEEN min or till fish become soft. ======================
Crock Pot Barbecue Beef Stew 2 lbs stew meat 3 tablespoons olive oil 1 cup onion, chopped 1/2 cup green pepper, chopped 1 garlic clove, minced 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups beef stock 1 (8 ounce) cans crushed tomatoes 1 (4 ounce) cans mushrooms 1/3 cup barbecue sauce 3 tablespoons cornstarch 1/4 cup cold water Take the garlic, pepper, onion and fry them in the oil. Take the bbq sauce, mushrooms, onion, pepper, tomatoes, beef stock, salt, pepper, garlic mixture and combine them together. Take the stew meat and add this to crock pot and then pour over the rest of items. Cook on low temperature setting for approximately EIGHT TO TEN hrs. Blend the water, cornstarch and then add this mixture to the crockpot. ======================
Fettuccine Alfredo 1/2 cup real butter, no substitutes 1 pint heavy whipping cream 1/2-1 teaspoon garlic powder salt and pepper, to taste 1 dash cayenne pepper 2/3 cup grated not shredded parmesan cheese or 2/3 cup romano cheese fettuccine, cooked 1 teaspoon chopped fresh parsley ( to garnish) 8 ounces cream cheese Take the butter and melt this in the saucepan and blend in heavy cream. Take peppers, salt, garlic and add them. Allow to simmer for approximately TWENTY min on low temperature setting, mixing continuously. Take away from heat. Blend in cheese. You can serve this delicious recipe with noodles. Use parsley as garnish. ===================
Baked Salmon Delight 1 (2-3 lb) salmon fillets 3-4 tablespoons Dijon mustard 3-4 tablespoons mayonnaise 2 teaspoons tarragon 1/3 cup panko bread crumbs Take the fillet and put this on wire rack while the skin side down. Then put the rack on baking pan. Salt the fish slightly. Take the mustard and spread its layer equally over the fish. Use tarragon as sprinkle. Take mayonnaise and spread its layer. Use panko as topping. Bake for round about TWENTY min at FOUR HUNDRED (4oo) degrees Fahrenheit over the rack of oven. Then finally, turn the oven up to broil for final THREE min in order for to brown the crust =================
Crispy Pan-Fried Sole 2 large eggs 3/4 cup breadcrumbs, plain 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 32 ounces sole fillets, lemon may also substitute flounder, red snapper or 32 ounces striped bass 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter Take the eggs and beat them in a bowl. Then combine the next 4 items in a separate bowl. Take the fish pieces and dip them into crumbs and then dip them into egg, then dip them into crumbs once again. Take crumbs and pat them into fish fillets. Take three teaspoons of butter, three teaspoons oil and melt them in frying pan. Take two fish pieces and add them and cook. Then turn the fish when browning on each side, round about SIX min. Take the rest of butter, oil, and fish and add the. Do the same steps as above for cooking the fillets. ====================
Slow-Cooker Tex-Mex Chicken 1 lb boneless skinless chicken breast, cut into 1-inch-wide strips 0.5 (1 1/4 ounce) package taco seasoning mix 2 tablespoons flour 1 red pepper, cut into 1-inch-wide strips 1 green pepper, cut into 1-inch-wide strips 1 cup frozen corn 1 1/2 cups salsa 1 cup shredded Mexican cheese Take the chicken, flour, seasoning and blend them in slow cooker. Blend in rest of items besides shredded cheese. And cover this. Then cook on high temperature setting for approximately THREE TO FOUR hrs. Blend well. Use shredded cheese for topping. You can serve this delicious recipe over the rice. Use green onions and cilantro as garnishes. ===================
Zesty Veggie Paella 2 tablespoons olive oil 1 1/2 cups chopped onions 1 red pepper, chopped 2 teaspoons chopped garlic 1 cup instant brown rice 1 (15 ounce) cans stewed tomatoes 1 (15 ounce) cans vegetable broth 1 teaspoon crushed red pepper flakes 2 cups zucchini, cut in 1-inch cubes 1 (6 1/2 ounce) jars artichoke hearts, drained 1 cup carrot, chopped 1/2 cup frozen peas, thawed 1/4 cup fresh parsley, chopped Take the garlic, red pepper, onion and cook them with olive oil in the pot over moderately high temperature setting, mixing from time to time till veggies become tender. Then after this, add the rice, blend with oil and veggie mixture. Take the red pepper flakes, broth, tomatoes and add them. Heat to boiling. Cover this and lower the temperature. Then cook for approximately TEN min, mixing from time to time.
Take the carrots, artichoke hearts, zucchini and add them. Keep on cooking, covered, for approximately TWENTY min. Take the parsley, peas and add them and cook for a couple of min. ==================
Venison Stew 2 lbs venison, cut in stew meat 1/4 cup flour 1/2 teaspoon garlic salt 1 tablespoon Mrs. Dash seasoning mix 1/2 teaspoon black pepper 1-2 tablespoon butter 2 cans beef broth 1 teaspoon Worcestershire sauce 3 tablespoons minced garlic 1 bay leaf 1 teaspoon paprika 4 carrots, sliced 4 potatoes, cubed 1 onion, chopped 1 stalk celery, chopped 1 rutabaga, peeled and chopped 1/4 head cabbage, chopped First of all, take the pepper, mrs. Dash, garlic salt, flour and blend them together. Take the stew meat and dredge this in the flour mixture. Then melt the butter in the frying pan over moderately high temperature setting. Then after this, fry the venison cubes till become brown in color on the outer side. Take the stew meat and put this into crock pot, then add the remaining items.
Blend well. Then cook for approximately EIGHT hrs on low temperature. Blend well. =================
Tortellini Spinach Soup 2 (9 ounce) packages creamed spinach, defrosted according to package directions 3 1/2 cups water 1 (1 1/2 ounce) envelopes dry vegetable soup mix 1 (9 ounce) packages cheese tortellini Garnish parmesan cheese Take the soup mix, water and heat them in saucepan to boiling, then lower the temperature. Take the creamed spinach, tortellini and add them, cook for approximately FIVE min or till tortellini become soft. Use parmesan cheese as topping for every serving. ======================
Crock Pot Texas Hash 2 lbs lean ground beef or 2 lbs venison 2 medium onions, diced ( 2 green bell peppers or 2 red bell peppers, diced 2 (16 ounce) cans diced tomatoes 2 teaspoons Worcestershire sauce 1 cup uncooked long-grain white rice 1 1/2 teaspoons chili powder 2 1/2 teaspoons salt 1/2 cup water 3 ounces sharp cheddar cheese, shredded or grated 1/4 cup sliced spring onion (optional) First of all, cook the ground beef, break the meat into pieces, cook till pink color is gone from meat. Then drain it. Take the cooked meat, the rest of items and put them into crock pot and blend completely. Then cook on high temperature setting for approximately FOUR hrs. Use cheese as sprinkle along with spring onions all over the servings. ====================
Creamy Chicken Enchiladas 1 small onion, chopped 1 (10 3/4 ounce) cans cream of chicken soup 1 (10 ounce) cans tomatoes and green chilies, undrained 1 cup sour cream 1 cup cheddar cheese 1 cup mozzarella cheese 6 flour tortillas 2 cups cooked chicken breasts, cubed Use cooking spray for coating the frying pan, then fry the onion in it till become soft. Take away from heat. Take the sour cream, tomatoes, soup, ¾ cup of each mozzarella cheese and cheddear cheese and add these all items and blend well. Take three tablespoons of each tortilla and put them, use 1/3 cup of chicken as topping and then roll it up. Then put in baking dish that has been coated with cooking spray while the seam side down. Use the rest of soup mixture as topping. Use the rest of cheeses as sprinkle. Then finally, bake for approximately TWENTY FIVE min, at THREE HUNDRED and FIFTY (350) degrees Fahrenheit or till heat through. =====================