Tuesday, April 5, 2011

Recipes requested.

I'm getting back into a cooking groove and I'm looking for good recipes.  Can you please post your favorite for me?  I am willing to try just about anything, especially if it is easy.

My favorite things right now are slow cooker recipes and/or things that make great leftovers.  I'm bringing my lunch to work more now that I'm working out at lunchtime.  I prefer to bring good homemade leftovers if I have them.

My favorite things I have made lately are Tori's Tortilla Soup and Laura Belle's Slow Cooker Chicken Tacos.  I would LOVE some more ideas!!

Thanks & hugs!


Amanda said...

I do a pork loin in the crock pot for tacos and bbq. Lean, stays moist, freezes well. You can normally find them at any size. I add chili powder, cumin, salt and pepper and a little garlic powder and then I cook it on high for about 5 hours or on low for 8+. You can add a small amount of water to it if you are going to be gone all day. Like a 1/2 cup.

I make chicken tortilla casserole, personal size, that my husband adores. I cook a load of ground chicken, turkey, or lean beef with mexican seasonings. Onions and garlic. Sometimes I add fresh spinach for a veggie add. Anything really. A lot of time I let it cool and put in freezer bags and freeze it. Take some out for servings from time to time. I make stuffed red peppers with it or soups..

I take a single serving baking dish. Pyrex has a small rectangle and round one. I use my fiesta dinnerware that you can also bake in. I put about 2oz of the ground meat, 1 corn tortilla (or a half depending on bowl size) a little enchilada sauce or salsa, more meat, tortilla, and sauce and then some cheese. I love it with spinach as I said. Lately I'd added a dollop of reduced fat sour cream or greek yogurt at serving time. It freezes well and depending on the bowl I can typically eat half of it.

I cook a lot. Let me know if you need more. Plus I love Eating Well Magazine. The website is fabulous too. They have plenty of slow cooker ideas on there! It is a beautiful mag!

Lyla said...

I love chicken enchiladas. I do them one of two ways.

1) Buy a ready-made rotisserie chicken. Have portions for dinner that night, then shred up the leftovers for enchiladas.


2)Put two or three frozen chicken breasts in the crockpot to cook for about 4 hours, then shred for enchiladas.

To make the enchiladas, I carmelize some onions in olive oil, then add a can of rotel, the chicken, and about half a big can of red enchilada sauce. Green would be good too-- I just like red better. Season (I like mine spicy, so I use red pepper).

Put a small amount of cheddar cheese in a tortilla (I use medium size whole wheat or carb control tortillas). Then spoon in the chicken mixture, roll and put in a baking pan. This is messy, but manageable if you don't overfill the tortilla. Stack em up until pan is full. Then pour what's left of the enchilada mixture over the top. Top with a little more cheddar (enough to brown). Stick it in the oven at 350 for about 30-40 minutes.

These are GREAT as leftovers-- I think they taste better the older they get, lol. I don't know if you can take tortillas, but if so, one enchilada goes a long way and it's full of protein between the chicken and the cheese.

Sandy Lee said...

I have a page with a link to a bunch of recipes that bandsters have posted over the months. There might be something you like copy and paste in this link: http://rollercoasterdieting.blogspot.com/p/food-tracking.html

I now pack all sorts of leftovers for my lunches in my 1 cup containers. My fav is chili and chicken pot pie (made with a biscuit crust). You can also find lots of recipes on-line.

Stephanie M. said...

Here's one I've been loving lately...I make a big batch and they freeze perfectly.

2 cups broccoli, chopped
1/2 onion, chopped
1/4 cup crumbled cooked bacon
1/2 cup reduced fat mozzarella or swiss cheese
6 eggs or 1 carton egg substitute, any flavor
Black pepper to taste

Spray pan with nonstick spray. Heat pan to medium. Add onion to pan and saute for 1 minute. Add broccoli and bacon to pan and saute for 2-3 minutes until onions are translucent and broccoli becomes bright green. Sprinkle with black pepper. Evenly distribute vegetable-bacon mixture among 12 small muffin cups. Sprinkle cheese evenly over veggies. Distribute egg among muffin cups. Bake at 350 degrees for 20 minutes. Allow to cool slightly and pop muffins out of pan. Freeze in baggies and reheat as needed.

You can substitute veggies, meat and cheese as you like. This is great with leftover veggies - keep a tupperware in the fridge and keep small amounts of veggies throughout the week and make a batch of quiches on the weekend. Some other combinations I really like:

Asparagus and swiss cheese
Spinach, onions, and feta cheese
Butternut squash and goat cheese
Smoked salmon, chives and cream cheese
Leftover taco meat and pepper jack cheese
Or make up your own!