Monday, September 26, 2011

Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}
8 pork chops {or chicken breasts}
3, 10 oz cans cream of chicken soup
3 packets ranch dressing mix

{for potatoes}
8 pounds potatoes, peeled and cubed
1 stick of butter {8 tablespoons}
2.5 cups grated parmesan cheese
10 cloves roasted garlic {see instructions below}
1.5 cups milk
1 tablespoon salt
1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

Monday, September 19, 2011

Creamy Baked Yam Soup

I was nervous that this soup wouldn't turn out, because I sort of created this recipe by myself {inspired by this recipe that i came across on pinterest}. . . but it seriously changed my life and the lives of the rest of my family who partook! And the best part? IT IS INCREDIBLY HEALTHY!!!!! AND EEEEAAAAAASSSSYYYYYYYYY!!!!! Perfect for the upcoming fall season, and delicious enough to entertain with and blow the minds of even the toughest critics. {yields 4 quarts}

{What you need}
5 pounds yams, cleaned and diced into 1/2 inch cubes, keeping the skin on
1 medium yellow onion, diced
10 cloves of garlic, whole
8 cups chicken broth
8 oz. full fat cream cheese
8 oz reduced fat cream cheese
1 Tablespoon seasoning salt

Combine yams, onion, garlic, broth, and seasoning salt in a 6 quart slow cooker.  Cook on high for 5 hours or until yams are cooked through.  Next, puree the cooked yam mixture and the cream cheeses in batches in either a food processor or blender until it is all incorporated.  Serve with diced green onion, a little sour cream and shredded cheese, if desired.  We had it with whole wheat rolls, too.  Amazing!!!!  

Thursday, September 15, 2011

Ritzy Chicken

This was so delicious!  And so easy, but deceivingly classy.  I served it with these potatoes and made a quick cream of mushroom gravy to serve over the whole thing.  This one is a sure hit with the whole family.  Inspired by a recipe from the "Favorites" cookbook:

{What you need}
4 boneless, skinless chicken breasts, thawed
2 cups crushed Ritz crackers {about 2 sleeves}
1/2 cup shredded Parmesan cheese
2 teaspoons garlic salt
1 teaspoon seasoned salt
1 cup plain yogurt

Combine crackers, Parmesan cheese, garlic salt and seasoned salt in a shallow dish.  Pat chicken dry and coat with yogurt.  Dip each piece in crumb mixture {the more on each piece of chicken, the better!} and arrange in 9x13 baking dish.  Bake at 350 for 45 minutes.

Sweet and Sour Meatballs

These meatballs could actually be used in any meatball-needing-recipe {ie spaghetti and meatballs?}, but they are extra good with this sweet and sour sauce.  Pretty easy to assemble, too.  They can also be made for appetizers for entertaining, just serve with little toothpick.

{What you need}
1 pound ground beef {or turkey!}
2 tablespoons dehydrated onion
1/4 teaspoon pepper
1 teaspoon kosher salt
1 egg, beaten
1/4 cup bread crumbs

3/4 cup packed brown sugar
3 tablespoons flour
1/2 cups water or pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

In a medium bowl, combine meatball ingredients.  Use a cookie scoop to shape meet into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.  

In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Lemonade Chicken

This is super easy for those days when you won't have a ton of time to make dinner.  It's got a fun little kick to it from the lemonade.  It's best when you thicken the liquid and serve as a sauce over rice.

{What you need}
4 boneless, skinless chicken breasts
1 can {6 oz} frozen lemonade, thawed
3 tablespoons brown sugar
1 tablespoon vinegar
1/4 cup ketchup
2 tablespoons cornstarch
2 tablespoons water

Place chicken in greased slow cooker.  Stir lemonade, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high 3-4 hours or on low 6-8 hours.  Combine cornstarch and water and pour into cooking juices to thicken the sauce.  Heat juices over stove on medium heat until desired thickness.  Serves up great with green beans or asparagus!
Related Posts with Thumbnails