Savoury Chicken Stew
We made this earlier in the week and it was really good! The leftovers were perfect for school lunches too. Veggies can be substituted depending on your taste - we skipped the broccoli and added mushrooms and red peppers instead.
Ingredients
- 1 tbsp vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 can condensed Cream of Chicken & Broccoli soup
- 1/2 cup milk
- 4 small red potatoes, cut into quarters (approx 2 1/2 cups)
- 2 medium carrots, sliced (approx 1 cup)
- 1 cup fresh broccoli florets *Quick Tip - we are not broccoli lovers in our house so we substituted mushrooms and red peppers. Any veggie you like will do!
- 1/8 tsp pepper
Directions
- in large skillet over medium-high heat, in hot oil, cook chicken until browned, stirring often
- remove chicken once cooked and set aside
- in same skillet, combine soup, milk, potatoes, pepper and veggies *Quick Tip - we used a large pot for this step as things were overflowing out of the skillet!
- heat mixture to a boil and reduce heat to low
- cover and cook for 15 minutes, stirring occasionally
- add cooked chicken to stew mixture
- cover and cook an additional 5 minutes or until chicken is no longer pink & veggies are tender
*Makes 4 main-dish servings.
Enjoy!
~ The Lazy Gourmet
Saturday, 25 January 2014
Thursday, 16 January 2014
Crock Pot Pizza Casserole
Crock Pot Pizza Casserole
This was submitted last night and sounds too good not to try! I know this will be a hit with the 12 and under crowd in this house! :)
Ingredients
- 1 package (16 oz) wide egg noddles
- 1 1/2 lbs ground beef or turkey
- 1/4 cup chopped onion
- 1 jar (26 oz) spaghetti sauce
- 1 can ( 4 1/2 oz) sliced mushrooms, drained
- 1 1/2 tsp Italian seasoning
- 1 package (3 1/2 oz) sliced pepperoni
- 3 cups shredded mozzarella cheese
- 3 cups shredded cheddar cheese
- non-stick cooking spray
Directions
- cook noodles on stove top according to package directions
- meanwhile, in large skillet, cook beef and onion over medium heat until meat is no longer pink
- drain fat from beef
- stir in spaghetti sauce, mushrooms and Italian seasoning
- drain noodles
- coat Crock Pot with non-stick cooking spray
- spread 1/3 of meat sauce on bottom of Crock Pot
- cover with 1/3 of noodles and pepperoni
- sprinkle with 1/3 of cheese
- repeat layers twice more
- cover and cook on LOW for 3 to 4 hours or until heated through and cheese is melted
*Makes 6 to 8 large servings
Enjoy!
~ The Lazy Gourmet
This was submitted last night and sounds too good not to try! I know this will be a hit with the 12 and under crowd in this house! :)
Ingredients
- 1 package (16 oz) wide egg noddles
- 1 1/2 lbs ground beef or turkey
- 1/4 cup chopped onion
- 1 jar (26 oz) spaghetti sauce
- 1 can ( 4 1/2 oz) sliced mushrooms, drained
- 1 1/2 tsp Italian seasoning
- 1 package (3 1/2 oz) sliced pepperoni
- 3 cups shredded mozzarella cheese
- 3 cups shredded cheddar cheese
- non-stick cooking spray
Directions
- cook noodles on stove top according to package directions
- meanwhile, in large skillet, cook beef and onion over medium heat until meat is no longer pink
- drain fat from beef
- stir in spaghetti sauce, mushrooms and Italian seasoning
- drain noodles
- coat Crock Pot with non-stick cooking spray
- spread 1/3 of meat sauce on bottom of Crock Pot
- cover with 1/3 of noodles and pepperoni
- sprinkle with 1/3 of cheese
- repeat layers twice more
- cover and cook on LOW for 3 to 4 hours or until heated through and cheese is melted
*Makes 6 to 8 large servings
Enjoy!
~ The Lazy Gourmet
Saturday, 11 January 2014
Crock Pot Apple Crisp
Crock Pot Apple Crisp
Dessert in the Crock Pot?!? Really?!? Cool! This sounds amazing!
Ingredients
- 8 medium tart apples, peeled and sliced
- 1/4 cup lemon juice
- 1 1/2 tsp grated lemon peel
- 2 1/2 cups granola with fruit and nuts
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup butter, melted
Directions
- in large bowl, toss apples, lemon juice and lemon peel
- transfer to a GREASED Crock Pot
- in separate bowl, combine granola, sugar & cinnamon
- sprinkle mixture over apples
- drizzle entire mixture with melted butter
- cover and cook on LOW for 5 to 6 hours or until apples are tender
- serve warm
*Makes 6 to 8 servings
Enjoy!
~ The Lazy Gourmet
Dessert in the Crock Pot?!? Really?!? Cool! This sounds amazing!
Ingredients
- 8 medium tart apples, peeled and sliced
- 1/4 cup lemon juice
- 1 1/2 tsp grated lemon peel
- 2 1/2 cups granola with fruit and nuts
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup butter, melted
Directions
- in large bowl, toss apples, lemon juice and lemon peel
- transfer to a GREASED Crock Pot
- in separate bowl, combine granola, sugar & cinnamon
- sprinkle mixture over apples
- drizzle entire mixture with melted butter
- cover and cook on LOW for 5 to 6 hours or until apples are tender
- serve warm
*Makes 6 to 8 servings
Enjoy!
~ The Lazy Gourmet
Friday, 10 January 2014
Creamy Stove-top Corn
Creamy Stove-top Corn
*A quick easy twist on our Creamy Crock Pot Corn.*
The Crock Pot version of this recipe is fabulous for serving a large group, but my son wanted the Creamy Corn this week and so I created this easy twist for serving just the 2 of us.
Ingredients
- 1 can corn niblets
- 1 tbsp butter or margarine
- 1 tbsp cream cheese
- salt and pepper to taste
Directions
- in small pot on stove top, combine corn, butter, cream cheese, salt & pepper
- heat on low-medium heat, stirring occasionally to melt butter and cream cheese
- once butter & cream cheese is melted, cover and reduce heat to low until ready to serve
*Makes 2 to 3 side dish servings. Recipe can be doubled for larger portions.
*Please refer to our Creamy Crock Pot Corn recipe if you are serving a larger group*
Enjoy!
~ The Lazy Gourmet
*A quick easy twist on our Creamy Crock Pot Corn.*
The Crock Pot version of this recipe is fabulous for serving a large group, but my son wanted the Creamy Corn this week and so I created this easy twist for serving just the 2 of us.
Ingredients
- 1 can corn niblets
- 1 tbsp butter or margarine
- 1 tbsp cream cheese
- salt and pepper to taste
Directions
- in small pot on stove top, combine corn, butter, cream cheese, salt & pepper
- heat on low-medium heat, stirring occasionally to melt butter and cream cheese
- once butter & cream cheese is melted, cover and reduce heat to low until ready to serve
*Makes 2 to 3 side dish servings. Recipe can be doubled for larger portions.
*Please refer to our Creamy Crock Pot Corn recipe if you are serving a larger group*
Enjoy!
~ The Lazy Gourmet
Thursday, 9 January 2014
No-Fuss Mac & Cheese
No-Fuss Mac & Cheese
I just discovered this in my Campbell's soup recipe book (give credit where credit is due!) and am going to give it a try this weekend. It looks SUPER cheesy!!!! And as you all know, cheese makes me happy :)
Ingredients
- 2 cans condensed Cream of Celery soup
- 1 cup milk
- 1 tsp prepared mustard
- 1/8 tsp pepper
- 6 cups hot cooked elbow macaroni (about 3 cups dry)
- 4 cups shredded cheddar cheese
- 1 can French fried onions
Directions
- cook macaroni noodles first and set aside
- preheat oven to 400F
- in large bowl, combine soup, milk, mustard & pepper
- stir in COOKED macaroni and 3 cups of cheese (set 1 cup of cheese aside)
- spoon mixture into 3-quart oblong or square baking dish
- bake at 400F for 20 minutes or until hot and bubbling
- stir casserole
- sprinkle onions and remaining 1 cup of cheese over macaroni mixture
- bake 1 minute more or until onions are golden
*Serves 8
Enjoy!
~ The Lazy Gourmet
I just discovered this in my Campbell's soup recipe book (give credit where credit is due!) and am going to give it a try this weekend. It looks SUPER cheesy!!!! And as you all know, cheese makes me happy :)
Ingredients
- 2 cans condensed Cream of Celery soup
- 1 cup milk
- 1 tsp prepared mustard
- 1/8 tsp pepper
- 6 cups hot cooked elbow macaroni (about 3 cups dry)
- 4 cups shredded cheddar cheese
- 1 can French fried onions
Directions
- cook macaroni noodles first and set aside
- preheat oven to 400F
- in large bowl, combine soup, milk, mustard & pepper
- stir in COOKED macaroni and 3 cups of cheese (set 1 cup of cheese aside)
- spoon mixture into 3-quart oblong or square baking dish
- bake at 400F for 20 minutes or until hot and bubbling
- stir casserole
- sprinkle onions and remaining 1 cup of cheese over macaroni mixture
- bake 1 minute more or until onions are golden
*Serves 8
Enjoy!
~ The Lazy Gourmet
Sunday, 5 January 2014
Crock Pot Salsa Chicken
Crock Pot Salsa Chicken
Saw this posted on my friend Kathy's Facebook page this week and it looked too good not to share! Going to give it a try later this week. Yum!
Ingredients
- 2 lbs (32 oz) chicken breasts, boneless & skinless
- 1 cup salsa
- 1 cup diced canned tomatoes
- 2 tbsp taco seasoning
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup carrots, shredded
- 3 tbsp sour cream
Directions
- place chicken in Crock Pot & sprinkle taco seasoning over meat
- layer vegetables and salsa on top
- pour 1/2 cup water over entire mixture
- cook on LOW for 6 to 8 hours
*Meat is cooked when it shreds easily or reaches internal temp of 165F
- when ready to serve break up chicken with fork and stir in sour cream
*Serves 8
Enjoy!
~ The Lazy Gourmet
Saw this posted on my friend Kathy's Facebook page this week and it looked too good not to share! Going to give it a try later this week. Yum!
Ingredients
- 2 lbs (32 oz) chicken breasts, boneless & skinless
- 1 cup salsa
- 1 cup diced canned tomatoes
- 2 tbsp taco seasoning
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup carrots, shredded
- 3 tbsp sour cream
Directions
- place chicken in Crock Pot & sprinkle taco seasoning over meat
- layer vegetables and salsa on top
- pour 1/2 cup water over entire mixture
- cook on LOW for 6 to 8 hours
*Meat is cooked when it shreds easily or reaches internal temp of 165F
- when ready to serve break up chicken with fork and stir in sour cream
*Serves 8
Enjoy!
~ The Lazy Gourmet
Thursday, 2 January 2014
Cheeseburger Pasta
Cheeseburger Pasta
Just came across this recipe today and am going to give it a try. Looks super easy and most ingredients are things you would have in your cupboard already. Perfect for a day like this when it's too cold to leave the house!
*This recipe is getting rave reviews! :)
Ingredients
- 1 lb (500 g) ground beef
- 1 can condensed tomato soup
- 1 soup can of water
- 2 cups uncooked rotini pasta
- 1 medium tomato, chopped
- 1/2 medium green pepper, chopped
- 1/8 tsp ground black pepper
- 1 cup shredded Cheddar or marble cheese
Directions
- cook beef at medium-high in large skillet until browned
- drain fat and reduce heat slightly
- stir in soup and water
- heat mixture to a boil, stirring often
- stir in uncooked rotini pasta, tomato, green pepper and black pepper (ensure pasta is in liquid)
- cover and cook over low-medium heat approx 15 minutes or until pasta is tender, stirring often
- top with shredded cheese and serve
*Serves 4
Enjoy!
~ The Lazy Gourmet
Just came across this recipe today and am going to give it a try. Looks super easy and most ingredients are things you would have in your cupboard already. Perfect for a day like this when it's too cold to leave the house!
*This recipe is getting rave reviews! :)
Ingredients
- 1 lb (500 g) ground beef
- 1 can condensed tomato soup
- 1 soup can of water
- 2 cups uncooked rotini pasta
- 1 medium tomato, chopped
- 1/2 medium green pepper, chopped
- 1/8 tsp ground black pepper
- 1 cup shredded Cheddar or marble cheese
Directions
- cook beef at medium-high in large skillet until browned
- drain fat and reduce heat slightly
- stir in soup and water
- heat mixture to a boil, stirring often
- stir in uncooked rotini pasta, tomato, green pepper and black pepper (ensure pasta is in liquid)
- cover and cook over low-medium heat approx 15 minutes or until pasta is tender, stirring often
- top with shredded cheese and serve
*Serves 4
Enjoy!
~ The Lazy Gourmet
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