Okay, I admit it. Never had, nor never wanted a crockpot. I love to cook, so I never saw the point. Given that, we got one this year and I did make a delicious Chicken Chili Verde. Although that worked well for that purpose, I still couldn’t think of any reason to use, or want to use, a crockpot. As my dad and I talk about food and cooking most every time we talk, he told me he had just made stuffed peppers in a crockpot. (That surprised me because I never knew the crockpot to be his go-to cooking method.) . I guess I was hungry when we talked because that sounded so good to me, and I knew I’d make enough for a few to go into my freezer pantry. Today being Father’s Day, though my father is 3,000 miles away, was the day I put crockpot stuffed peppers to the test! Results: AWESOME!
3.5 hours on high in the crockpot, then 20 minutes in the oven at 400F (I couldn’t help myself because to me it’s all about the golden color and added texture/taste.) . Here you have it, healthy, delicious, nutritious Turkey, Quinoa, Spinach, Feta, Crimini Mushroom, and Diced Tomato stuffed peppers!
(I had enough extra stuffing left for about 4 more peppers, so I made those directly in the oven. Same result, but with 2+ hours with lots of checking, covering/uncovering, removing liquid, etc.)
Still not a crockpot convert, but it will be my go to cooking method the next time I’m craving stuffed peppers! (Stuffed peppers allow you the freedom to put whatever you want in them, so get creative and have fun. If you want more information about these peppers, let me know.)
As I’ve shared many times before, I spend a few hours in the kitchen every weekend and we’ve got fresh and delicious home-cooked meals throughout the week ahead – and beyond! Today’s adventure in the kitchen (and this blog post) isn’t about a new recipe I’ve been waiting to try, but all about my regular routine of ensuring I can always answer the question, “What’s for Dinner?” (and lunch, too, for that matter!)
So what does 8 meals for under $20 look like?
I reserved 4 of the chicken breasts to prepare the Goat Cheese-Basil Chicken that will go in the freezer for easy weeknight meals (2 [2 serving] meals) that can be on the table in 45 minutes. Then I roasted the remaining 2 chicken breasts with all the dark meat pieces. The roasted breast meat (and a few of the thighs) were used to make the Chicken Salad (Quart size container – Easily 4-5 servings), and the rest of the dark meat pieces to be served alongside a salad, rice or potato, for another 2 [2 serving] meals. (I saved the back bones to make chicken stock, too!)
Although I’ve shared each of these food prep ideas before, I thought it worth another post to remind everyone that fresh and delicious home-cooked are always within reach – at a fraction of the cost of going out or stopping at the drive-thru window on your way home from work.
I’m reminded about what I wrote in the “About Joe” section of this blog nearly 7 years ago, and it’s still true today. Here’s an excerpt from that section:
I’ll write about shopping smart and turning leftovers into delightful new creations. I’ll share ideas on dishes that can be made ahead and placed in the freezer to ensure a hot healthy meal after a long day at work.
I believe everyone can enjoy home-cooked meals at a fraction of the cost of going out – and feel good about what you’re doing for yourself and others in the process! Food is a great way to share a part of yourself – and it doesn’t have to be fancy or expensive.
Thanks for joining me on my adventures in the kitchen, and I hope you’re inspired to try some of the recipes and prep-ahead ideas to reduce stress, eat fresh, and enjoy great food together!
Last day of winter break before going back to work tomorrow, so what better way to spend part of it than making homemade fresh pasta, Cavatelli to be exact! My absolute favorite! It’s very similar to a (potato) gnocchi, but made with ricotta cheese, and instead of little dumplings, the dough is rolled into little shells. I posted this very easy (3 ingredients) recipe a while back, and today’s updated post shows the same pasta made with my very vintage hand-crank Cavatelli machine. The previous post, Sunday Cooking, shows a picture of hand-rolled pasta shells. A little more free-form than these more uniform shells, but either way, they’re great! (If you do get your hands on a machine, it’s even more important to have very dry and well-floured dough so it doesn’t get stuck in the machine! Thanks, Dad, for that in-the-moment advice!) It’s a good idea to lay them in a single layer on a sheet pan to freeze so they don’t stick together when put in a freezer bag for storage. Take them right from the freezer into a pot of boiling salted water for 4-6 minutes. They’ll float to the top when ready! Buon Appetito!
Too many holiday leftovers? Have you sworn you’ve eaten them for the last time? Get creative and turn them into something new – with half the work already done for you! Here are a couple of tasty treats I made after a 3-day food fest over Christmas weekend!
Chicken Pot Pie made with leftover chicken – 3 ways, a half bag of leftover fresh spinach leaves, a big bunch of carrots, some roasted potatoes, and a few other veggies (both cooked and uncooked) that rounded out the list of repurposed leftovers!
I also had an extra pound (ball) of dough from a couple of pizza rolls I made over the Christmas weekend, so I decided to make a pizza with whatever I could find in the refrigerator. I make my own pizzas at home all the time, but this was a first with only leftover ingredients I could find in the refrigerator. I knew I had a little leftover red sauce and some mozzarella and parmesan cheeses on hand, but I wasn’t sure what else. I served some delicious hard salami earlier in the week, so whatever I had left of that went on the pizza. After a little more searching, I came across a container of spinach artichoke dip that I prepared a few nights earlier – and that became the perfect (last) topping before popping it in the oven.
I hope you all enjoyed this holiday season in whatever way you celebrate – and I hope it was filled with good food and fun! Here’s to a delicious 2017!
Simple, savory, and absolutely delicious! Just a short post today to highlight a twist on lasagna – Chili Verde Lasagna.
Make like you would any other lasagna, and simply substitute the typical tomato sauce for your favorite chile verde. I used some homemade chili verde from the freezer on a whim, and it did not disappoint! (I used what I had on hand as the regular cheeses: ricotta, mozzarella, and parmesan, but you could certainly substitute/add some other delicious Mexican cheeses. Here’s a link to the Chili Verde recipe I made a while ago from the Ambitious Kitchen: http://www.ambitiouskitchen.com/2015/12/healthy-slow-cooker-chicken-chile-verde/
Cooking on a regular basis doesn’t mean you have to come up with something new and different each and every time. What it does mean is that you and your family will have healthy home-prepared meals at a fraction of the cost of going out – even fast food! As part of this weekend’s ‘Sunday Fun-day in the Kitchen’, here’s a tray of breaded chicken cutlets (that have made an appearance on this blog before) that was the result of 3 large boneless chicken breasts for $5.18!! Imagine the possibilities: Chicken Parmesan, Chicken Sandwiches, Sliced Chicken atop a Green Salad, or any other way you can imagine eating crispy delicious oven-baked breaded chicken cutlets! – And what a bargain!!
Using a sharp knife, filet the boneless chicken breast to about 1/4″ thick, then cut into 4-5 cutlet size pieces.
Kosher Salt and Black Pepper both sides of each piece, dredge in flour, dip in beaten egg, then coat with seasoned bread crumb mixture. Place on a prepared (cooking spray) baking sheet pan, drizzle olive oil between and around the pieces, then bake for about 15 minutes on each side to a crispy golden brown. (You should shake the pan about half way through the cooking on each side to ensure the cutlets don’t stick to the pan. Add more olive oil as needed.) Once cooked, move cutlets to rest on a plate – then enjoy! These store really well in an air tight container in the refrigerator for up to a week. Now you know what’s for dinner!