Monday, October 31, 2011

Halloween Giveaway #2, In Which I Solicit Recipe Ideas

I'm going to ask you for something in return for this one. I am getting bored with all of my standard recipes, and also need some quick and easy ideas for after I go back to work. Post a comment with your favorite fall recipe, and the randomly selected winner will get a $15 Starbucks gift card. I'm going to let this one go until end of day Friday (November 4), in the hopes that I get more entries. Easy stuff like casseroles and crock pot recipes are preferred, since a diaper needs changed every 6 minutes around here. Make sure you include your email address if it's not on your blog or in your profile!

***UPDATE: I forgot to add that I have since changed the rules - you may submit up to three recipes to get a max of three entries in the giveaway. Due to this error, I am extending the contest until Monday night (midnight Ohio time). Feel free to link to other blogs if it's a tried and true recipe, and to submit more than three if you are feeling generous!


Brenna said...

Okay, this is one of my family's favorites, and it's so easy. SO easy.

- 1 1/2 pounds chicken (approx. 3 largish or 4 smallish breasts, boneless & skinless is easiest) (IT CAN EVEN BE FROZEN! Did I say SO easy?)
- 1 1/2 cups prepared enchilada sauce
- 2 chopped celery stalks
- 2 (14.5 oz) cans tomatoes (with seasoning or plain, your choice)
- 2 (15 oz) cans pinto or kidney beans, undrained (I like to do 1 can of pinto and 1 can of black beans)
- 1 onion, diced (or 1 tablespoon dried, minced onion flakes)
- 1-2 teaspoons chili powder (depending on how much spice you like)
- 1 teaspoon cumin

The Directions:

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart Crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Brenna said...

Sorry, forgot to tell you the name! We call it Chicken Enchilada Chili.

Mama Bub said...

Two variations on the same thing:

Salsa chicken in the crockpot - Throw 2-4 chicken breasts into the crock pot, cover with a jar of salsa. Use for tacos, burritos, adding to chili, WHATEVER.

Same recipe in the oven - bake (even from frozen!) as many chicken breasts/thighs as you need covered in salsa. When finished, removed chicken from pan, mix sour cream with the salsa and spoon over the chicken. Tastes WAY fancier that its three ingredients would suggest.

Courtney said...

I know you've already test out some of my recipes (I hope they've been as good to you as they are for me), but I can't let that hold me back from entering a giveaway for a Starbucks card! I'll send you some of my favorites -- and super easy for a working mom! Do I get one entry per recipe? ;)

Courtney said...

This is a great recipes -- super easy, quick and includes ingredients that are likely always in the house. It appears that we like comfort food at our house -- although I usually always try and serve with a veggie or some sort. :)

1 pound ground beef
1 can Tomato Soup
1/2 cup Salsa
1/2 cup water
6 flour tortillas (6-inch), cut/torn into bite-size pieces
1/2 cup shredded Cheddar cheese

Cook the beef in a skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese. Enjoy!

Lacey said...

Do you like spicy? If so, this is my favorite: All I do differently is make sure I toast the buns...things can get a bit soggy otherwise.

If not spicy, I like this one too: but its def not healthy! :)

d e v a n said...

One of my favorites is red pepper soup!

I vary it by adding different veggies from time to time, but it's SO good!

Navigating the Mothership said...

I have been all about this crock-pot veggie lasagna recipe. I'm sure you could saute up ground beef and do a traditional lasagna that way (but more dishes - ugh!)

I don't know if you like vegetarian INdian food, but this chickpea dish is simple and it's randomly one of Bella's most requested meals:

And I think you know about my food blog, but here it is:

Wiz said...

Does it count if I link to another blog? I recently made this for the fam and it was a HUGE hit and super easy.

Heather said...

I make this all the time in the winter and it's super easy ...

Slow Cooker Beef Strognoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup (or can use cream mushroom soup)
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Heather said...

Made this one for the Husband last week and he loved it ...

Slow Cooker Beef Stew Ingredients
Crisco® Original No-Stick Cooking Spray
2 pounds beef stew meat, cut into 1-inch pieces
1/4 cup Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup chopped yellow onions
3 carrots, cleaned and sliced on a diagonal
2 bay leaves (optional)
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can diced tomatoes
1/2 cup Smucker's® Concord Grape Jam or Reduced Sugar Concord Grape Jam (optional)
1 (14.5 ounce) can beef broth or water
6 new potatoes, quartered
2 tablespoons chopped fresh parsley
SLOW COOKER METHOD: Spray slow cooker with no-stick spray.
Place meat in cooker. Combine flour, salt and pepper. Toss with meat to coat evenly. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water and potatoes. Mix to combine ingredients.
Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.

Heather said...

My mom used to make this all the time when we were kids ... so easy to throw together and always things you have on hand.

Shepard’s Pie
1 pound hamburger
1 can creamed corn
1 can corn
Instant Potatoes (6 servings)

1) Brown hamburger. Drain. Layer hamburger on bottom of casserole dish.
2) Layer with cans of corn on top of hamburger.
3) Prepare instant potatoes as directed on package (6 servings). Layer on top of corn mixture.
4) Bake 350 for 45 min – 1 hour until lightly brown on top.

Saly said...

Ok, FINE- I am going to give you 3 of my favorites.

Slow Cooker Pulled Pork Sandwiches

1 boneless pork roast (I always get the kind that is tied together with twine because I know it will shred.
1 McCormick pulled pork seasoning packet
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
Rolls, to serve sandwiches on
Anything else you want to throw in for flavor--I sometimes add nutmeg or some barbeque sauce etc.

1. Place the roast in the slow cooker
2. Combine all the other ingredients in a small bowl and pour them over the top.
3. Cook on low 8 hours
4. remove pork and shred, return to juice
5. serve on toasted rolls.

It's really good. If I am home when I am cooking it, I cook the pork alone for an hour or 2 and then drain off some of the grease. Then I add the sauce stuff. It's good either way; the pork isn't all that greasy.

Saly said...

Recipe number 2: Casseroni

(I usually double this recipe)

1 box of beef rice a roni
1lb ground beef
1 beef bullion cube

1. brown beef, drain, and set aside.
2. begin to prepare the rice a roni as directed, browning the rice in the butter.
3. when it is time to add the water and the seasoning, also add the ground beef and the bullion cube.
4. sir together, and finish cooking as directed on the rice a roni directions


Hub really likes this one with some gravy, but I don't think it needs it. This was a cheapy meal my mom made before payday, and she always served it with bread and butter, or some biscuits.

Saly said...

Recipe #3- Hub's favorite- Sweet and Sour Chicken

2lbs of chicken
3 cups of Bisquick (for dredging the chicken)
1 TBSP paprika
Oil for cooking
1 Green pepper
1 large onion
1 can of pineapple chunks, in juice
1 TBSP soy sauce
1 bottle of your favorite sweet and sour sauce

1. mix Bisquick with paprika in a shallow dish
2. cube chicken, and dredge though Bisquick mixture, and set aside.
3. Preheat a large skillet with a few tablespoons of oil
4. cut onion and green pepper in to large pieces, and place it in the preheated pan, cooking until it's tender, but still somewhat crisp.
5. remove the peppers and onions, drain the oil off, and place in a bowl.
6. Add more oil if necessary, and cook the chicken in batches til it's done, and remove to paper towel or a rack to drain
7. On the stove, either in the same pan or a fresh one, combine the peppers, onions, pineapple with juice, sweet and sour sauce and soy sauce. Heat until warmed through.
8. Add the chicken, and cook until the chicken is warmed back up.
9. Serve over rice

This is usually a weekend meal for us. It sounds like a lot of work, but really, it isn't. And it's so good!

thesillymonkeys said...

I love this idea. How fun. I know have some new dinner ideas. Here are a few of my favoite meals.
Crunchy Onion Chicken- SUPER easy and a hit with the kids.

Chinese Chicken Salad- My favorite salad. It is super easy and super yummy. If you don't put the dressing on it, is good for a few days.-

Another favorite for us is cheesey chicken and rice casserole right off of the campbells website. You can prep it the night before and pop it in the oven just before dinner time.

Bethany said...

Our favorite breakfast food recipe... I make it with my picky 2 year old son and we freeze about 10 muffins per bag and this lasts about two weeks. Its worth it to me!

Double the recipe.

And yes... its Paul Deen and its technicially not a muffin... but it makes GREAT muffins!

Bethany said...

The crock pot recipe I am doing now...

Pulled chicken

4 chicken breasts, 4 thighs
Big crock pot, low for thawed food, high for frozen
2 cups of chicken stock
Good sprinkling of seasonings of your choice - I do cumin, paprika, a seasoning salt blend

Let it cook over night
Pull out the bones, skim fat and other gross chicken things

Freeze into smaller portions for enchiladas, chicken salad, etc.

Usually we just stir in our favorite BBQ sauce and eat it on buns!

Bethany said...

This is easy. Its fairly good! I do it with steam in the bag veggies and instant rice.

Jessica said...

I made this last week and it's both yummy and very easy. It's better with fresh pumpkin (which I had frozen), but roasting a pumpkin negates the easy.