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Roast Turkey and Seasoned Vegetables

May 4, 2010 By The Recipe Mom 1 Comment
roastturkey

What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1/4 C of water
1 (3 lb.) turkey roast with netting

How to Cook It:

Coat the inside of the crock pot with a non stick cooking spray.
Mix together the potatoes, carrots and onions in the crock pot.
Sprinkle the vegetables with all the seasonings.
Pour the water over the top of the seasoned vegetables.
Lay the netted turkey onto the vegetables.
Cover the crock pot and cook on low for 9 hours.
Allow the turkey it to stand 15 minutes before removing the netting and slicing.

Makes 6 servings

This turkey may be cooked on high for 5 hours. Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 9 hours
Total Time: approximately 9 hours 30 minutes

Nutritional Information: (approximate values per serving)
Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g;  Cholesterol 81 mg; Sodium 1,601 mg

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Beef Stew in Savory Broth

April 24, 2010 By The Recipe Mom Leave a Comment
beefstew

What You Need:

2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper

How to Make It:

Heat the oil in a skillet over medium heat.
Stir in the meat and cook until browned on all sides.
Drain the meat and place into the slow cooker.
Place the carrots, celery and onion over the meat.
Add the broth, tapioca and garlic stirring to combine.
Stir in the seasonings until blended in well.
Cover and cook on low for 10 hours or until the meat and vegetables are tender.

Makes 4 servings

Not only is beef stew a comfort food but is great for the budget. Freeze this stew or any leftovers in an airtight container for up to 3 months. Reheat the stew for another meal or turn it into a pot pie or stroganoff. To make it into a great stroganoff just add an 8 oz. container of sour cream, 1 tbsp of flour and 2 C of sliced mushrooms. Serve it over noodles for a budget friendly delicious meal.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Nutter Butter Chicken Stew

February 4, 2010 By The Recipe Mom Leave a Comment
pbutter

pbutterWhat You Need:

1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts
1 red bell pepper, cored, seeded and sliced
1 1/3 C of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach

How to Make It:

Set the oven temperature to 450 degrees.
Lightly spray the inside and lid of a cast iron Dutch oven with cooking spray.
Place the onions into the bottom of the pan.
Add the rice and broth and stir to combine making a smooth layer of rice and onions over the bottom of the pan.
Place the chicken over the top of the rice mixture.
Top the chicken with the sliced bell peppers.
Place the milk into a mixing bowl.
Add the garlic, cayenne and salt and whisk until blended in.
Whisk in the peanut butter until it the mixture becomes smooth and creamy.
Pour the mixture into the pan.
Place the tomatoes and potatoes over the chicken.
Add the spinach.
Cover the pan and bake for 45 minutes or until the chicken is cooked through.

Makes 4 servings

There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red pepper flakes for the cayenne pepper. Instead of adding rice use a sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for something a little different.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 426; Fat 15g; Carbohydrates 33g; Cholesterol 39 mg; Sodium 626 mg; Protein 27g; Fiber 9g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Healthy Beef Cabbage Stew

November 3, 2009 By The Recipe Mom Leave a Comment
beef-stew

beef-stewWhat You Need:

1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 C of water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled

How to Make It:

Spray the cooker
with cooking spray.
Add the beef, onion and carrots and bring the cooker to medium heat.
Cook until the beef is evenly browned.
Add the water to the cooker.
Stir in the leek, cabbage, barley and bouillon cubes.
Quickly bring the cooker to high pressure and cook 15 minutes.
Allow the pressure to drop naturally.
Place the potatoes into a large bowl and break them up with a fork.
Ladle the stew over the potatoes and serve.

Beef bouillon cubes may be used in place of the vegetable cubes to give you a hearty beef flavor.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,