best ever pot roast

i've always tossed a roast into the crock with some mild seasoning and veggies. this refined recipe ratchets the taste factor 100%.

a roast
olive oil
beef rub (recipe below)
worchesterchire sauce
2 onions, chopped
5 carrots, chopped
water

preheat a large pan on med-high heat. add 2 tbsp olive oil to pan.

rinse and dry roast. lightly oil both sides. pat generous amount of rub on one side and place rub-side down on hot pan. pat remainder of rub on raw side up. let roast cook for about 4 min - until there is a very brown crust. flip roast and pan fry other side.

set roast on veggies in a crock pot. add 1/4 C water to base. add worchesterchire sauce to top of roast. cover and slow cook for 6-8 hrs. use dripping to create a gravy.

give the dog a bone.

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easy steak rub

combine desired ingredients to create a spicy sweet rub for any beef.

2 tbsp brown sugar
1 tbsp fresh pepper
1 tbsp sea salt
1 tbsp coriander
1 tsp paprika
1 tsp garlic powder
1 tsp red pepper flakes

measurements are approximate and ingredients can be altered. red pepper flakes will create spicy crock veggies and gravy.

pico de gallo

my own creation to mimic the restaurant version.

3 roma tomatoes
1 sm white onion
1/2 jalepeno pepper
1/4 tsp chili pepper flakes
1/4 tsp black pepper
1/2 lime fresh squeezed
finely shredded cabbage (optional)

dice tomato, onion and pepper to small cubes. combine in a bowl. add spices and lime juice. toss thouroughly and evenly. let sit in the refridgerator for an hour, or overnight to blend flavors. serve with tortilla chips. add cabbage for added crunch and flavor.

make it a meal by serving it atop grilled chicken breast.

classic potato salad

a recipe for every family, here's my take on a classic summer potato salad.

6-8 boiled potatoes, cooled and diced
3 boiled eggs, cooled and diced
1/4 C diced celery
1/4 C finely cubed cheddar cheese

Dressing:
equal parts mayo & sour cream
yellow mustard
pickle relish
pepper

Combine all ingredients into a large bowl.

Adjust the dressing ingredients to your preference.

Strawberry Spinach Salad

this is a summer favorite i got from a friend years back and have adapted. you'll quickly fall in love with this recipies ease and adaptability.

green onions, sliced
chopped almonds
strawberries, sliced
baby spinach
grilled chicken, cooled (opt)

Dressing:
1/4C vegetable oil
1/4C sugar
2 Tbsp apple cider vinegar
1/4 tsp worchestire sauce
dash paprika
2 tsp poppy seeds

Mix dressing together and toss with salad just prior to serving.

taco soup

hands-down easiest dinner. makes a ton, and freezable! i like ground turkey for a healthier option, but ground beef works too. this recipe can be adapted to your flavor/spice preferences. do not drain any of the cans, this makes the "soup", but I recommend 'low-sodium' options.

using a large crock pot, or stock pot, add the following:
2 cans diced tomatoes
1 can whole kernel corn
1 can pinto beans
1 can red kidney beans
1 can white beans
1 can ranch beans (pinto with flavoring @ FM)
1/2 packet of dry ranch mix
1 tbsp taco season
1 sm onion diced

in a saucepan on the stove:
brown 1lb ground turkey
add 2 cloves crushed garlic and saute until meat is fully cooked.

add meat/garlic to the beans. add crushed chili flakes and chili poweder if using. Cook on a simmer for 2-3 hrs.

best served with cheddar, sour cream and tortilla chips. also great served over a baked potato with cheese, sour cream and chives.

another tip: add finely shredded carrots and/or zucchini and wheat germ for added nutritional value.

vegetable soup

the perfect cold weather pick me up. light, clean and surprisingly filling. easy to make with any variation of veggies you have on hand.

8 C water
3 boullion cubes
4 med potatoes, diced
1 can diced tomatoes
3 cloves garlic, crushed
1/4 C shredded zucchini
1 onion
4 carrots
2 tbsp butter
frozen 3 pepper medley
1 can green beans
3 tbsp rice
black pepper
garlic salt
2 tbsp sugar
1 tsp corriander
1/2 tsp thyme
parmesan cheese

add boullion to water, boil until dissolved. Add potato, can of tomato, zucchini and garlic. meanwhile, melt butter in a pan over med heat, add onion and carrot until just tender and aromatic. add frozen peppers and saute until thawed and soft. add fresh ground black pepper and garlic salt to taste.

add cooked veggies, seasoning (as desired) and simmer over med heat. add can of green beans and rice and cook approx 15min before serving.

serve with fresh grated parmesan cheese and crusty bread.

Cola Pulled Pork

this couldn't be easier and super crowd pleaser.

pork loin (2-3lbs) or pork blade roast
1 can of cola
1 onion
2 cloves garlic, minced
pepper

add all ingredients to a crock and set for 6 hrs.

at the 5hr mark, drain liquid from meat and add:

1 bottle of Sweet Baby Ray's bbq sauce

heat another 30min and serve on rolls with coleslaw.

(great the following day in pitas with cilantro, tomato and avocado too!)

cran-chili tenderloin with maple vegetables

this is a perfect fall dinner. the house smells amazing and the tenderloin is flavorful and tender. easy, low-cost meal the whole family will love.

1 pkg pork tenderloin
1 onion
2 sm potatoes
2 sm sweet potatoes
3tbsp maple syrup
1/3 can whole berry cranberry sauce
1/3 bottle of sweet chili sauce
ground pepper

pre-heat oven to 375 degrees. grease bottom of 9x11 pan.

chop veggies into large pieces. place on bottom of pan and drizzle with maple syrup.

place pork atop the vegetables and season pork with pepper and salt, if desired. gently spoon cranberry sauce on pork and pour chili sauce on top. bake for 1 hour covered in foil.

for smaller portions, or for freezer ready dinners, distribute pork into ziplocks with the cranberry & chili sauces. Freeze until needed. Thaw and and roast.

chicken parmesan

i love this recipe! easy, quick and a huge crowd pleaser.

chicken tenderloins, thawed
1 egg
seasoned bread crumbs
parmesan cheese, finely shredded
spaghetti sauce
mozzerella cheese

preheat a pan with olive oil. add shredded parm to breadcrumbs.

dredge chicken tenderloins in egg, then roll in breadcrumbs. add chicken to pan and saute for approx 4 min each side.

when chicken is browned on both sides, spoon sauce all around chicken, and top chicken pieces with sliced mozzerella cheese. cover for approx 1 min to allow cheese to melt.

serve with cooked spaghetti.

roast chicken with maple vegetables

this is a perfect fall dinner. the house smells amazing and the chicken is most tender. easy, low-cost meal the whole family will love.

1 whole chicken
1 onion
1 apple
2 sm potatoes
2 sm sweet potatoes
1/4 C water
3tbsp maple syrup
ground pepper
2tbsp butter

pre-heat oven to 350 degrees.

chop veggies and apple into large pieces. place on bottom of 9x11 pan. add water and drizzle with maple syrup.

rinse and prep chicken. lift skin from breasts and add butter in small pieces. smooth top of skin to distribute the butter evenly. liberally pepper the skin.

place chicken atop the vegetables and bake for 20min per pound of chicken.

thai chicken with rice sticks

this quick easy thai recipe is so tasty! and you can make the sauce with what you have on hand. yay!

sauce:
1/2 C chicken broth
1/4 C smooth peanut butter
1/4 C finely chopped cilantro
4 cloves crushed garlic
1 tsp red wine vinegar
1 tsp sugar
1 tsp orange juice
crushed red pepper flakes (to taste)

combine in a small sauce pan on low. cook until pb is melted and all combined. remove from heat.

noodle dish:
rice sticks (thai-style pasta)
sliced carrot strips (use potato peeler)
chicken tenderloins
veggies of your choice: broccoli, onion, red bell pepper

boil water, add pasta. cook until done, approx 6 min. add carrot strips in last minute and drain.

saute chicken in oil until cooked through. break into bite sized pieces. add veggies until just cooked through.

combine chicken mix with noodles and sauce, mix to coat. serve with a lime wedge.

mongolian chicken stir-fry

this is a very flexible recipe. use any variety of veggies you prefer or have on hand. can also use shrimp instead of chicken.

• 5-6 boneless chicken tenderloins
• 2 pkgs ramen noodles, broken into small chunks
• fresh broccoli, carrots, onions, snap peas
• canned sliced water chestnuts
• ground ginger
• chili pepper flakes
• 2-3 cloves garlic, minced
• teriyaki sauce

saute chicken in olive oil, cutting into bite sized pieces. add hard veggies, like carrots and broccoli.

bring water to boil for ramen noodles and cook until just finished. drain and remove from heat. set aside.

saute until bright and nearly tender. add 1/4 C teriyaki sauce and equal parts water to a simmer. add remaining veggies and water chestnuts.

add minced garlic and continue to saute until veggies are cooked through. sprinkle stir-fry with ginger, pepper flakes and black pepper, as desired, toss to coat. use sparingly and add more if necessary.

finally, add ramen noodles to stir-fry and toss to combine. serve.

chicken in mustard cream sauce

this is adapted from Martha Stewards everyday living cookbook. super easy and surprisingly mild in flavor. great over pasta.

• boneless chicken breasts
• 2 tbsp spicy mustard
• 1/4 C heavy cream
• 2 tbsp white wine, optional

saute breasts in olive oil until golden on each side, cut into bite sized pieces. remove from pan to plates when finished.

using the same pan on med heat, add white wine, if using, and whisk all browned bits with wine. add cream and mustard and whisk until combined. let sauce bubble and thicken approx 5 min, then toss with chicken and serve.

optional: sprinkle with dill.

mozzerella chicken

this is one of my favorite dishes originally made by my husband. we've simplified it over the years, and use a bottled teriyaki sauce.

• boneless chicken breasts
• 1-2 large onions, sliced
• mozzerella cheese, sliced
• lawry's teriyaki sauce

marinate chicken in teriyaki. carmelize onions by sauteeing in olive oil. when golden, remove from heat and set aside.

saute chicken breasts in olive oil until cooked through, approx 8 min per side. cook in marinade.

set oven to broil.when chicken is finished, place on an oven-proof dish and top each with equal portions of onion, then with mozzerella slices. broil just until cheese is melted, careful not to burn it.

chicken enchilada cassarole

this is a quick, easy and freezable alternative to making chicken enchiladas. may be spicy for small children.

• thawed boneless chicken breasts
• taco seasoning
• 1 onion
• 1 sm pkg corn tortillas
• 1 lg can of El Pato mild enchilada sauce
• 1 can black beans, drained
• 1 lb cheddar cheese, shredded & divided

saute chicken in olive oil until cooked through. cut into strips or bite sized pieces. add onion and sprinkle with taco seasoning. toss to coat and cook until onions are just done.

in a greased 9x13 pan, place a layer of corn tortillas, drizzle with el pato sauce. spread even layer of cheese, spread with black beans. add another layer of corn tortillas, drizzle with el pato sauce, spread chicken/onion mix and top with cheddar cheese. place final layer of corn tortillas and cover with remaining el pato (should have at least 1/2 can). ensure all tortillas are sauces. top with shredded cheddar.

bake for approx 30 min on 350 degrees, or until cheese is melted and bubbly.

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note: this dish can be frozen and also make is smaller batches. if freezing, cover with foil. thaw before cooking and re-heat in 350 for approx 45min-1hr.

broccoli bacon penne

i love this recipe. alter onion and garlic amounts for picky eaters. the brocolli portion can also be used as a side dish.

• 2 lbs fresh broccoli, chopped
• 1 onion
• 2 cloves of garlic, minced
• 1/2 pkg raw bacon, chopped
• chicken tenderloins
• penne pasta

boil water for pasta. add pasta and cook until done.

in a large sauce pan, cook bacon until done. do not drain.

when bacon is done, add broccoli and saute with bacon. cook until broccoli softens and turns bright green.

meanwhile, saute chicken in olive oil in a seperate pan. use spatula to break into bite size pieces. when done, remove from heat and set aside.

when broccoli is cooked, add onion and garlic, saute together. cover pan with foil for approx 10 min. broccoli will just start to brown in spots. add chicken and toss to combine.

top penne with broccoli mixture.

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note: you can make broccoli chicken mix in advance and keep in the fridge for 2-3 days. to serve, heat saucepan on med. boil pasta. when pasta is done, drain and add hot pasta to preheated pan. add olive oil so it doesn't stick and add broccoli mix. combine with pasta and saute until warm thoughout.

mexican chicken soft taco

quick, easy and taste authentic with corn tortillas. use flour if kids are picky.

• chicken tenderloins
• taco seasoning
• onions
• corn totillas
• sour cream
• guacamole
• salsa

saute thawed chicken tenders in olive oil. when nearly cooked, use spatula to cut chicken into bite size pieces. add onion and saute until chicken is done. lightly sprinkle taco seasoning onto chicken/onion mix, then combine. remove from heat.

place desired number of tortillas in a zip lock bag. sprinkle with water and put in microwave for approx 20 seconds. do not close bag.

assemble tacos with chicken, and toppings as desired. squeeze lime wedge on taco, if desired.

get guacamole recipe here.

tortellini pasta salad

super quick, super flexible and the kids love it.

• 12 oz pkg dried tortellini
• 2 tomatoes
• 1/2 cucumber
• sm canned black olives
• 5 oz pkg sliced salami, chopped
• 6 oz crumbled feta
• italian salad dressing, to taste
• fresh basil, to taste
• parmesan, to taste

bring water to a boil for tortellini. meanwhile, chop your veggies and add to a bowl. you can also use whatever you have on hand: canned corn, brocolli, kalamata olives, garbanzo beans, red onion, etc.

mix all veggies and herbs with italian dressing. use enough dressing to coat and marinate the veggies.

boil tortellini until done, approx 8 min. to quickly cool your pasta and sidestep cooling in the fridge, fill a colander with ice and drain your pasta over the ice. mix pasta with ice until ice melts. pasta will be significantly cooled.

add cooked pasta to the marinating veggies. mix in feta cheese and pepper, if desired.

top with parmesan, if desired.

gorgonzola pesto pasta

i love this meal. alter the amount of cheese and garlic to make it less intense for your kids. they eat it up too!

• bow-tie pasta noodles
• 2-3 cloves garlic
• 4 oz gorgonzola cheese
• 1/2 C shredded parmesan
• 3 Tbsp prepared pesto
• 2 Tbsp olive oil

boil pasta until done. add olive oil to pan on Medium heat. add pasta noodles, pesto, garlic, 1/4 C of parm and 3 oz of the gorgonzola cheese. toss until all ingredients are combined. cheeses will start to melt.

serve with a sprinkle of gorgonzola and parm.

ham & greens fettucini

this recipe all started after a dinner at an italian restaurant. it evolved and now is in constant rotation. it's great for leftovers, using ham, or chicken. also, toss any veggies in for variety. we really love this recipe with chicken, mushroom and tomato wedges. or with cheese filled tortellini...yum.

• 1/2 cube butter
• 1/2 pint heavy cream
• 3 cloves minced garlic
• pepper to taste
• 1 c finely shredded parmesan cheese (also mix in romano or fontina)
• leftover meats
• chopped asparagus or broccoli
• fettucini noodles

boil noodles.

in large sauce pan, melt butter over med-high heat. add cream once completely melted. let simmer to thicken. shred cheeses, mince garlic and chop veggies while waiting.

as sauce begins to thicken, add garlic, ground pepper and 1/3 c of cheese. stir as you melt down cheese. add meat and soft veggies (such as mushroom, tomato) and another 1/3 c cheese.

add hard veggies to last 2 min of boiling water. drain and empty noodle & greens into sauce. stir to coat, and dish. sprinkle remaining cheese on servings or into last minute of stirring sauce.