Slow Cooker Garlic-Lime Chicken
Ingredients:
1 lb chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper
1 cup diced carrots
1 cup frozen peas
Place chicken in bottom of slow cooker. Add veggies. Mix together remaining ingredients and pour over top of chicken. Cover and cook on high 4 hours.
Serve with brown rice.
From here.
Thursday, January 13, 2011
Monday, January 10, 2011
Taco Skillet
Taco Skillet
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Saturday, January 1, 2011
Horseradish, Garlic Pot Roast
Horseradish, Garlic Pot Roast
3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth
Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Based on this recipe.
3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth
Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Based on this recipe.
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