Crockpot Ravioli

With school back in full swing, I have been trying to find meal ideas that are quick or don't require much attention.  Last week I tried Crockpot Ravioli from Recipe Me.  The first time I try a recipe I follow the directions the best I can, then see what adjustments need to be made.  This time I added 1/2 jar of spaghetti sauce after I tried it, because it was just not saucy at all.  And during dinner I just kept thinking that I needed ricotta to add in.  So here is my newly adapted recipe:

Into the crockpot:
1 lb ground beef, browned and drained
1 onion, chopped
3 cloves garlic, pressed
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 t oregano
2 t Italian seasoning
2 t garlic powder
salt and pepper to taste

Add-ins once you get home:
10 oz frozen spinach (thawed and all liquid removed) or fresh
16 oz bowtie pasta, cooked
1/2 c Parmesan cheese
1 1/2 c mozzarella, shredded
1/2 to 1 container ricotta (depending on how much you like ricotta)

Chili & Cornbread

Today we had a bit of a cold spell, so of course chili is the first thing that pops to mind. I was out with Chonte' and I mentioned making chili, and she said she was making beans and cornbread, so of course I wanted cornbread.

 Now I call my Chili "Almost Chili" it has everything I like, but "real chili" fans would most likely not approve.

Almost Chili

2 cans Ranch Style beans
1 can black beans
1 lb ground beef, browned and drained
1 can Rotel 1 packet taco seasoning
1 bottle of beer (whatever is handy)
more garlic powder, chili powder and cumin to taste (I probably used about 1 T each)

Put all in stock pot or crock pot and simmmer - longer is better.

 This is an easy recipe to double or triple for feeding a crowd, and easy to change to what you like. Some times I skip the beer and I throw in a bag of coleslaw and call it Cabbage Patch Stew - that is definitely a crock pot meal, and you cook it all day and you won't even notice the coleslaw. If you make too much, freeze it. I have used muffin tins to freeze individual servings or freezer bags and lay them flat until frozen.

Cornbread

 2 boxes Jiffy cornbread mix

 make cornbread according to box directions

 add 1 c. frozen corn
1/2 c cheese
jarred jalapenos diced - I use about 1/4 c and a little bit of the juice from the jar of jalapenos

 Heat about 2T oil in cast iron skillet in the over on whatever temp the box says (I think it is 400). Pour cornbread mix into hot skillet with hot oil -- be careful. Cook 25 minutes (again look at box).

 This cornbread is amazing!

Jalapeno Popper Chicken Taquitos

I am a sucker for jalapeno popper anything!  We have had Jalapeno Popper Stuffed Chicken and even Jalapeno Popper Quesadillas (both of which are from Cassie Craves - I had not realized that before), so these Jalapeno Popper Taquitos from Creme de la Crumb were right up our alley.  Unlike most of the other items this one starts out in the crock pot, then you just wrap them up and stick them in the oven.  These were yummy and good even as left overs (though less crunchy when nuked).

3 chicken breasts, frozen or thawed

8 oz cream cheese

1/3 c jarred jalapenos, chopped

1 t garlic powder

1 t salt

1 t cumin

16 flour tortilla (taco or fajita sized)

1 1/2 c. shredded cheese (I used colby jack)

something to dip them in: cilantro lime sauce, ranch, salsa, etc.

Add chicken, 1/2 c water, jalapenos, garlic powder, salt, and cumin to crockpot.  Cover and cook on low 6-8 hours.  

When you get home, stir the pot and shred the chicken with two forks. (If it looks gross before you stir, don't lose hope - it isn't ruined.)

Preheat the over to 425 and spray a foil-lined cookie sheet with cooking spray.

Lay all the tortillas out on the counter and divide the shredded cheese between them.

Top with chicken mixture, I just did this as evenly as possible.

Roll the tortillas up, put them on the basking sheet and spray the tops with cooking spray.

Bake 10-15 minutes, switch oven to broil for a few more minutes you want crispier taquitos.

Enjoy.

Korean Beef Wraps

Do you love  lettuce wraps?  I do.  In a pinch, this Korean Beef Bowl from Damn Delicious (which was adapted from Six Sisters Stuff) is a fast, easy and overall light dinner.  I think I could eat this whole recipe on my own.   Today I read about substituting lentils or quinoa for beef in recipes. The substitution is less noticeable when used with a more intensely flavored recipe.  I will not get away with a straight up substitution in my house, but I will be trying to add it to beef to stretch a recipe.  The next time I make this I am adding water chestnuts (sliced), more green onion,  and I am adding quinoa.

*Do you have sesame oil.  I resisted, but now I am never without it. It really adds a lot to a recipe.
** I love my new garlic press - you don't even have to peel the garlic!!

This will be my recipe next time.

2/3 c. brown sugar
1/2 c soy sauce
2 T sesame oil*
1 t crushed red pepper flakes
1/2 t fresh grated ginger
2 T vegetable oil
6 cloves garlic, pressed**
1 lb ground beef
1 c quinoa dry
6 green onions, thinly sliced
Lettuce for wraps or rice to serve over

In a bowl mix the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger to make the sauce.

Cook quinoa according to package directions.  (I substitute chicken broth for water sometimes ... I know ... it's a crazy life I lead.)

Heat skillet, add vegetable oil and garlic saute about 1 minute.

Add beef and cook til browned.  (I use my Mix n Chop to make this job quick and easy and make the meat mixture fine enough for my liking.)  Drain excess fat.

Add sauce, water chestnuts, quinoa and green onions.  Simmer until heated through and reduced.

Quick Meal Ideas Tips

As I get ready for another school year I start mentally preparing for having less time to cook.  So here are a few tips and tricks for getting meals on the table fast!

Meatloaf

Instead of a full size meatloaf – I mix up all the meat ingredients and form indivial patties on a baking sheet.  Cover with cling wrap, and put the entire pan in the freezer.  After a couple of hours you can pop the meat loaves off the pan and into a freezer bag until we want them.  I cook them about 10 minutes less than the recipe calls or until they are cooked through.

Soup

I love soup, but I usually have a lot of leftovers.  Instead of eating the same soup for the entire week I freeze a couple of servings.  I have used everything from ice cube trays, muffin pans and freezer bags as storage.  I like ice cube trays and muffin tins for smoother soups and freezer bags for soups with more texture and or noodles.  I remove all the air from the bags and lay them flat on a baking sheet in the freezer until solid.  This is the same way I freeze homemade spaghetti sauce.

Chicken

I buy a big package of chicken breasts (when it is on sale or at Walmart or Winco because you can usually get it for 1.99/lb), and I can prep it all at once for the week.  I can split the meat into different bags for marinades, grill it all and top salads for lunches and pizza,  bake it or throw it in the crockpot casseroles.

Ground Meat

I brown all the ground meat we use for the week at once.  I split it into containers of individual servings (for grab and go tacos) or meal servings (spaghetti, manwhiches).

Meat balls

You can make up a ton of meat balls all at once, put them on a baking sheet and freeze them a few hours, remove them and put them in a freezer bag, then you can cook what you need as you need them.  Spaghetti or meatball subs are both easy crowd pleasers.

BLTs  …. Yummmm …. Bacon

I cook an entire package of bacon at once … in the oven.   I line a cookie sheet with foil, arrange the bacon on the tray, put it in a cold oven and set it to 425.  I start checking the bacon at 15 minutes, but it usually takes 18-ish to get it crispy.  Bacon can be used for BLTs, breakfast burritos, etc.

Burritos

I make my own burritos for crunch time.  I use flour tortillas, refried beans or mashed black beans, taco meat or chicken, and a little shredded cheese.  I roll them up and wrap them in cling wrap then put them in a freezer bag.  Xman gets one of these a week at Miss Shelly’s and I have them if I don’t have leftovers for lunch.

Casseroles

It takes about the same amount of time to make one pan of a casserole as it takes to make 2 pans of the same thing.  You can split it into smaller pans and freeze it or trade with a friend.   Chicken Spaghetti, Chicken Enchiladas, Lasagna, all kinds of pasta bakes, etc  Who’s up for a dinner exchange? Even grilled chicken or crockpot meals ….

Crock pot

I don’t have time to prep in the mornings.  I try to have things I can prep on Sunday or the night before I throw it all in a freezer bag, and store it in the fridge until the next morning.  I add a little extra water if I think I will be late getting home.

Pizza

If your meat is cooked and veggies are sliced and cheese is grated, then making your own pizza is faster than delivery.

 What are your tricks and tips?

My new craft

This is my new favorite craft!  I made two mugs today.  After I bake them and see how well the wash, there may be a new set of dishes in my future. 

I like this design on both of these.  No need for the mugs to match.

I think these will be my first items on etsy!

Waiting, waiting, waiting

I am so glad there are so many things to do while you wait for the doctor.  No wonder he always asks to go to the doctor.  Let's see if that lasts after he gets shots today.