Baked Herbed Salmon

Ingredients:

2 teaspoons powdered or 2 chicken bouillon cubes

1 cup boiling water

1 can salmon (16 oz) - drained and flaked

1/4 cup chopped tomato

2 cups seasoned stuffing crutons

1 cup grated cheddar cheese

1 cup frozen or fresh diced potatoes (optional)

1/2 cup diced onion

2 eggs - beaten

1/4 teaspoon dry mustard

2 tablespoons fresh chopped cilantro

Preparation:

Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into crockpot. Cover and cook on low setting for 3 to 5 hours. You can press the cooked product into a casserole dish or mold for purpose of presentation or you can serve with a spoon. Serves 4 to 6

Cheeseburger-Vegetable Casserole

1 lb ground beef
1/2 cup chopped onion
1/4 cup butter or margarine
1 teaspoon salt
dash of pepper
1 1/2 cups milk
1 1/2 shredded sharp American cheese (6 ounces)
1 teaspoon Worcestershire sauce
1 10-ounce package frozen mixed vegetables
1/4 cup chopped canned pimiento
Package instant mashed potatoes (enough for 4 servings)

In a large bowl crumble the ground beef. Add the chopped onion. Microwave, covered, until meat is brown, stirring several times to break up meat. Drain off excess fat. In a 4 cup glass measure microwave the butter on half power for about 50 seconds. Stir in the flour, salt and pepper. Graduallly stir in the milk. Microwave, uncovered, 1 minute; stir. Microwave until thick and bubbly, about 3 minutes more, stirring every 30 seconds. Stir in 1 cup of  the cheese and the worcestershire sauce. Add meat to the mixture. Turn mixture into a 8x8x2 baking dish. Microwave, covered, 8 minutes turning after 4 minutes.

Prepare the packaged instant mashed potatoes according to package directions except decrease water by 1/4 cup. Spoon the prepred potatoes around the edge of  the casserole. Sprinkle remaining cheese over potatoes. Microwave, uncovered, until cheese is melted, about 1 minute. Serves 4 to 6.

Lamb Ribs In The Crockpot

2.5 lbs lamb ribs

1/2 teaspoon rosemary

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 cup lime juice

1/4 cup dry white wine

Sprinkle half the rosemary and garlic powder and salt in the bottom of the crock pot. Add the wine. Place the ribs into the crockpot, layering each rack on top of the other. Pour the lime juice over the ribs and sprinkle remaining ingredients over the top.

Cook in crockpot for hours. The meat should fall off the bone when done.

If you just can't accept consuming any kind of alcohol, ditch the wine altogether and just use fresh lemon and some capers.

Crockpot Beef and Cabbage

Crockpot Beef and Cabbage

1 1/2 lb beef round steak (cut 3/4 inch thick)

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cooking oil

3 large onions, sliced (3 cups)

3/4 cup hot water

1 tablespoon vinegar

2 teaspoons instat beef bouillon granules

1 small head cabbage

Trim excess fat from meat; cut into cubes. Combine flour, salt, and pepper; coat meat with flour mixture. In skillet quickly brown meat on all sides in hot oil. Drain off fat.

Transfer meat to crockery cooker; add onions. In same skillet, combine water, vinegar, and bouillon granules, Stir together, scraping browned bits from skillet; pour all into cooker.

Cover and cook on low. Serve beef mixture over hot cooked cabbage wedges.heat setting for 6 to 8 hours.

About 15 minutes before serving, cut cabbage into 4 or 5 wedges. Cook in a 3 quart saucepan in a large amount of boiling salted water until tender, 10 to 12 minutes. Drain well. Serve beef mixture over hot cooked cabbage wedges. Makes 4 or 5 servings.

Beef With Ravioli Dumplings

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt
1 lb beef stew meat, cut in 1/4 inch pieces
2 tablespoons cooking oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1 10-ounce package frozen peas
1 15-ounce can beef ravioli in sauce
2 tablespoons snipped parsley

Preparation

In plastic bag combine flour, salt, and pepper. Add beef cubes, a few at a time, shaking to coat. In microwave, cook meat for 2 to 3 minutes (or on stove if you prefer). Add onion, garlic and oregano, cook until onion is tender but not brown. Transfer to crock pot. Add 1/4 cup water. Cover; cook on low setting for 6 to 8 hours. Turn cooker to high-heat setting. In strainer, rinse peas under hot water to separate; stir into beef mixture with ravioli and parsley. Cover and cook until heated through, about 30 minutes. Makes about 4 servings.

A hearty meal you can eat 30 minutes after returning home. Serve directly from the crock pot with cheese, salad, and bread sticks.

Taco Casserole Served With Tortilla Chips

This is great as an appetizer, a snack or even as a meal in itself.

TACO CASSEROLE

Ingredients

1.5 lbs cooked ground beef
1 packet taco seasoning
1/2 cup chopped onion (or used uncooked onion in the topping)
1 8oz pkg softened cream cheese
1 small container sour cream (large if you like a lot of sour cream)
shredded lettuce
chopped tomatos
sliced black olives

sliced jalapenos (optional)

taco sauce or salsa

shredded cheddar cheese

In the microwave, brown ground beef, onion, taco seasoning packet and 1/4 cup water. Cook 2 minutes at a time until done. Drain fat if necessary. Cover bottom of large casserole dish with meat mixture. Mix sour cream and softened cream cheese together and spread over meat. Drizzle taco sauce or salsa over the sour cream mixture. Top with the shredded lettuce, chopped tomatos, black olives and shredded cheddar cheese. Scoop up with tortilla chips!

Easy Microwave Nachos

 

1/2 to 1 lb ground beef
chopped onion
1 bag tortilla chips or bite-size rounds
1 bag shredded cheddar or mexican blend cheese
Sliced jalapenos
Dollap of sour cream
(Refried or Pinto beans optional)

Process:

Crumble ground beef and chopped onion into a microwave-safe dish. Cook on high for 2 minutes at a time, chopping up beef with a spatula in between, until done. Drain off fat.

Place chips on a microwave-safe plate, covering entire bottom plate. If you are using beans, put them on the chips now, otherwise, drop crumbled ground beef and onion all over the chips. Cover with shredded cheese and top with sliced jalapeno peppers. Heat for 30 - 45 seconds in microwave on high.

When you take them out, drop a dollap of sour cream onto the middle of the nachos.

Chicken Tacos in the Crockpot

 

Ingredients

3 frozen chicken breasts
Pico de gallo or a can of Rotel
1 packet of chicken taco seasoning (or regular taco seasoning)
1/2 cup of olive oil
1/4 cup of water (omit water if you used an undrained can of Rotel)
Salt and Pepper to taste
Rice or beans optional (I used a can of dark red kidney beans)

Instructions:

- Sprinkle the taco seasoning onto the bottom of the crockery.

- Then place the 3 frozen chicken breasts on top of the seasoning.

- Next, pour the Rotel or pico de gallo on top of the chicken.

- Add the can of beans (optional)

- Pour the olive oil over the top of everything and then the water

Cover and cook for 4 to 5 hours.

Remove the chicken from the crockpot and pull it apart with a fork until well shredded. Then place back into the crockpot and stir ingredients. Cook for another 30 minutes.

In the meantime, cook rice on stove if using rice.

Serve over soft taco or hard taco shells with some lettuce, sour cream and shredded cheese.