Prep Time: 10 mins Total Time: 1 hrs 40 mins Servings: 4
• 1 lb chicken breasts
• 1 packet onion soup mix (dry)
• 1/2 cup honey
• 4 potatoes cut into large pieces
• 2 carrots, cut into 1 inch pieces
• 1/2-3/4 cup water
Directions:
1. In a casserole dish combine the soup mix and water.
2. Mix together well.
3. Add the chicken and turn to coat in the sauce.
4. Arrange the vegetables in the dish and wet them all over with the sauce also.
5. Drizzle the honey all over the dish.
6. Bake, covered in a 160°C oven for 1 1/2 hours.
7. After the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on.
Verdict
This is a great meal when I get bored with the usual. It isn’t a family favorite. I always serve it with something green like broccoli, salad, peas, etc.
Original: http://australian.food.com/recipe/honey-baked-chicken-41297
2/28/12
Honey Glazed Ham
Prep Time: 10 mins Total Time: 6 hours Servings: 8
• 5-7 pound bone-in ham
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup butter, melted
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground thyme
Directions
1. Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker.
2. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
3. Cover and cook on low for 6 hours, or until heated through.
Verdict
This ham always turns out great – tender and sweet! I can confidently serve it to guests and it is SO simple. For a few days after we’ve had this ham, every time I ask E what he wants to eat he says “HAM!” I’ve served this with funeral potatoes, green bean casserole, rolls, salad, etc.
Original: http://crockpot365.blogspot.com/2010/04/honey-glazed-ham-slow-cooker-recipe.html
• 5-7 pound bone-in ham
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup butter, melted
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground thyme
Directions
1. Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker.
2. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
3. Cover and cook on low for 6 hours, or until heated through.
Verdict
This ham always turns out great – tender and sweet! I can confidently serve it to guests and it is SO simple. For a few days after we’ve had this ham, every time I ask E what he wants to eat he says “HAM!” I’ve served this with funeral potatoes, green bean casserole, rolls, salad, etc.
Original: http://crockpot365.blogspot.com/2010/04/honey-glazed-ham-slow-cooker-recipe.html
French Toast
Prep Time: 5 mins Total Time: 25 mins Servings: 4
• 2 large eggs
• 3/4 cup milk
• 1/4 teaspoon vanilla extract
• Salt
• 2 teaspoon margarine or butter
• 8 slice firm whole wheat bread (I can usually only get 6 or 7 slices covered so I like to double the recipe.)
Directions
1. Preheat oven to 200 degrees F. In pie plate, with whisk, beat eggs, milk, vanilla, and 1/2 teaspoon salt until blended (add some cinnamon for a little something extra). In 12-inch nonstick skillet, melt 1 teaspoon margarine on medium.
2. Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides.
3. Transfer French toast to cookie sheet; keep warm in oven. Repeat with remaining margarine, bread slices, and egg mixture.
Verdict
If you want French toast, here is a plain Jane recipe for ya. We all love it, especially with extra cinnamon in it!). Of course, I serve this with the usual breakfast stuff: eggs, sausage/bacon, hashbrowns, etc.
Original: http://www.delish.com/recipefinder/healthy-french-toast
• 2 large eggs
• 3/4 cup milk
• 1/4 teaspoon vanilla extract
• Salt
• 2 teaspoon margarine or butter
• 8 slice firm whole wheat bread (I can usually only get 6 or 7 slices covered so I like to double the recipe.)
Directions
1. Preheat oven to 200 degrees F. In pie plate, with whisk, beat eggs, milk, vanilla, and 1/2 teaspoon salt until blended (add some cinnamon for a little something extra). In 12-inch nonstick skillet, melt 1 teaspoon margarine on medium.
2. Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides.
3. Transfer French toast to cookie sheet; keep warm in oven. Repeat with remaining margarine, bread slices, and egg mixture.
Verdict
If you want French toast, here is a plain Jane recipe for ya. We all love it, especially with extra cinnamon in it!). Of course, I serve this with the usual breakfast stuff: eggs, sausage/bacon, hashbrowns, etc.
Original: http://www.delish.com/recipefinder/healthy-french-toast
Hamburger Stuff on Rice
Prep Time: 15 mins Total Time: 25 mins Servings: 6
• 1 lb ground beef
• 1 can cream of mushroom soup
• Salt and pepper
• dash celery salt
• pinch garlic powder
• rice or orzo (~for 6)
Directions
1. Brown and drain ground beef.
2. While ground beef is cooking mix one can of soup with ½ can of water in a microwave safe casserole (1.5 quarts). Be sure to stir the water in slowly.
3. Add salt, pepper, celery salt, and garlic powder to taste. Add ground beef and stir together.
4. Cook on med-high in the microwave (covered) for 5 mins. Stir. Cook for another 5 mins on high.
5. Serve over rice or noodles.
Verdict
This is a meal from my childhood. I will always love it. I have had mix reviews from others, mainly E. I have been meaning to try it with cream of celery soup so I can omit the celery salt…I let you know how that goes. I usually serve this with some veggies.
• 1 lb ground beef
• 1 can cream of mushroom soup
• Salt and pepper
• dash celery salt
• pinch garlic powder
• rice or orzo (~for 6)
Directions
1. Brown and drain ground beef.
2. While ground beef is cooking mix one can of soup with ½ can of water in a microwave safe casserole (1.5 quarts). Be sure to stir the water in slowly.
3. Add salt, pepper, celery salt, and garlic powder to taste. Add ground beef and stir together.
4. Cook on med-high in the microwave (covered) for 5 mins. Stir. Cook for another 5 mins on high.
5. Serve over rice or noodles.
Verdict
This is a meal from my childhood. I will always love it. I have had mix reviews from others, mainly E. I have been meaning to try it with cream of celery soup so I can omit the celery salt…I let you know how that goes. I usually serve this with some veggies.
Funeral/Party Potatoes
Prep Time: 10 mins (a much longer time if you bake your own potatoes) Total Time: 1 hr Servings: 12-15
• 6 cups diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 cups sour cream
• 2 cups cheddar cheese, grated, divided
• Salt and pepper to taste
• Topping: 1+ cups bread crumbs
1/2 cup butter
Directions
1. Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe. (I use canned potatoes and omit the salt, they’re a HUGE time saver.)
2. Combine soup, butter, sour cream, cheese, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Mix the bread crumbs with ½ cup melted butter and top the mixture. (Keep adding bread crumbs until the topping is very crumbly. If it is too moist, it won’t crisp.)
5. Bake covered at 350 degrees for 40 minutes.
6. Uncover and bake another 5-7 mins until golden brown. (I usually stick it under the boiler for a 1-2 mins to get the bread crumbs super crispy.)
Verdict
We all love this side even little one year old A. I usually half it to make for just our family but the whole recipe is perfect for a crowd. It goes REALLY well with my honey ham recipe!
• 6 cups diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 cups sour cream
• 2 cups cheddar cheese, grated, divided
• Salt and pepper to taste
• Topping: 1+ cups bread crumbs
1/2 cup butter
Directions
1. Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe. (I use canned potatoes and omit the salt, they’re a HUGE time saver.)
2. Combine soup, butter, sour cream, cheese, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Mix the bread crumbs with ½ cup melted butter and top the mixture. (Keep adding bread crumbs until the topping is very crumbly. If it is too moist, it won’t crisp.)
5. Bake covered at 350 degrees for 40 minutes.
6. Uncover and bake another 5-7 mins until golden brown. (I usually stick it under the boiler for a 1-2 mins to get the bread crumbs super crispy.)
Verdict
We all love this side even little one year old A. I usually half it to make for just our family but the whole recipe is perfect for a crowd. It goes REALLY well with my honey ham recipe!
French Onion Beef Dip Sandwich
Prep: 25 mins Cook time: 8 hrs to 10 hrs on low or 4 to 5 hours on high Servings: 8 to 10 sandwiches
• 2 cups sliced onions
• 1 3 - 4 pound beef chuck roast
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 32 ounce box (4 cups) reduced-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 8 ounce package shredded Swiss cheese (2 cups) [I used mozzarella]
• 8 - 10 whole grain hoagie rolls, split
Directions
1. Place onion slices in the bottom of a 5-to 6-quart slow cooker; set aside.
2. Sprinkle roast on all sides with pepper. In a large skillet, brown roast on all sides in hot oil. Remove from skillet and add to slow cooker on top of the onions. Pour broth and Worcestershire sauce over roast.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; cool slightly. Use 2 forks to shred beef.
4. Preheat broiler. Sprinkle split rolls with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with shredded beef and some of the onions from the cooker. Serve with a small bowl of cooking liquid for dipping.
Verdict
I originally cooked this as something special for J. He orders it frequently at restaurants. I thought it would just be an ok meal for me. Well, we all loved it. In fact, we ate it three months in a row AND ate all the leftovers! E loved dipping his sandwich in his ‘boop’. I’ve served it with fries, coleslaw (J likes to add the slaw to his sandwich), salad (of course), and veggies. I think the fries and slaw was the best combo.
Original: http://www.parents.com/recipe/sandwiches/french-onion-beef-dip-sandwich/
• 2 cups sliced onions
• 1 3 - 4 pound beef chuck roast
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 32 ounce box (4 cups) reduced-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 8 ounce package shredded Swiss cheese (2 cups) [I used mozzarella]
• 8 - 10 whole grain hoagie rolls, split
Directions
1. Place onion slices in the bottom of a 5-to 6-quart slow cooker; set aside.
2. Sprinkle roast on all sides with pepper. In a large skillet, brown roast on all sides in hot oil. Remove from skillet and add to slow cooker on top of the onions. Pour broth and Worcestershire sauce over roast.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; cool slightly. Use 2 forks to shred beef.
4. Preheat broiler. Sprinkle split rolls with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with shredded beef and some of the onions from the cooker. Serve with a small bowl of cooking liquid for dipping.
Verdict
I originally cooked this as something special for J. He orders it frequently at restaurants. I thought it would just be an ok meal for me. Well, we all loved it. In fact, we ate it three months in a row AND ate all the leftovers! E loved dipping his sandwich in his ‘boop’. I’ve served it with fries, coleslaw (J likes to add the slaw to his sandwich), salad (of course), and veggies. I think the fries and slaw was the best combo.
Original: http://www.parents.com/recipe/sandwiches/french-onion-beef-dip-sandwich/
2/14/12
Crockpot Brown Sugar Chicken
Prep Time: 5 mins Total Time: 6-9 hours on low or 4-5 hours on high Servings: 4-6
• 6 boneless, skinless breast halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves minced garlic
• 2 T soy sauce
• 1 tsp ground black pepper
Directions
1. Place the chicken in the crockpot. Mix remaining ingredients in a bowl and pour over the chicken.
2. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Verdict
We all LOVED this chicken (who wouldn’t its sooo sugary!). It made E say “More ticktan peas!” I served it on rice with veggies and (what else) salad.
Original: http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
• 6 boneless, skinless breast halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves minced garlic
• 2 T soy sauce
• 1 tsp ground black pepper
Directions
1. Place the chicken in the crockpot. Mix remaining ingredients in a bowl and pour over the chicken.
2. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Verdict
We all LOVED this chicken (who wouldn’t its sooo sugary!). It made E say “More ticktan peas!” I served it on rice with veggies and (what else) salad.
Original: http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
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