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I don't have many recipes of my own yet...looking to find some new ideas!


Lauren - posted on 11/14/2008




I have alot of tried and true recipes...Here are some of out favorites:

Crockpot Pot Roast

2 boneless chuck roasts (2.5 pounds each)

1 envelope Ranch dressing mix

1 envelope Italian dressing mix

1 envelope brown gravy mix

1/2 cup water

***After cooking you can thicken the juices with cornstarch and water

Place roasts in a slow cooker. In a small bowl, combine mixes and water. Whisk together. Pour over roasts. Cover and cook on low 7-8 hours until tender.

I always add some carrots, potatoes and onions with this.

Saucy Beef

1 large size oven cooking bag

2 Tbsp. flour

1 can (14 1/2 oz) stewed tomatoes

1 envelope onion soup mix

1/2 c. water (I use a red wine)

1/4 tsp. pepper

1 lb. beef sirloin steak, cut into thin strips

Preheat oven to 350. Shake flour in oven bag and place in a 13x9 inch baking pan. Combine stewed tomatoes, soup mix, water and pepper in a mixing bowl. Put beef strips into bag and add the tomato mixture. Close bag and be sure and cut some slits in it. Bake until beef is tender about 1 1/2 hrs.

Spaghetti with Bolognese Sauce

1 tbsp. EVOO

2 onions, finely chopped (3 cups)

3 carrots, finely chopped (1 cup)

6 cloves garlic, minced

1 lb. ground beef

1 lb. ground pork

1/4 c. tomato paste

Coarse salt, ground pepper and any other seasoning or herbs of your choice

1 c. dry white wine

1 can (28 oz.) crushed tomatoes in puree

1 c. milk

12 oz. spaghetti

Finely grated parmesan

In a Dutch Oven or 5 Qt. saucepan, heat oil over high heat, add onions, carrots and garlic; cook stirring until slightly softened, about 2 minutes, Add beef & pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt, pepper and any other seasonings or herbs you've chosen.

Add wine and tomatoes. bring to a simmer; cook partially covered, stirring occasionally until thickened about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Taste and season again. I normally let it simmer on a very low heat until we're ready to eat. At this point it's ready to serve with pasta & freshly grated parmesan cheese.

Velvet Shrimp

***I make this with chicken breast tenders too since my husband does not like shrimp

1 Tbsp. butter or margarine

1/2 c. chopped green onions

1/2 tsp. each salt, dry mustard, basil and cayenne pepper

1/4 tsp. each garlic powder and thyme

1 lb. medium shrimp, peeled and deveined

1/2 tsp. minced garlic

1 c. heavy or whipping cream

1/2 c. shredded Muenster cheese

Heat a 10 inch skillet over high heat about 1 minute. Add butter. Stir in green onions and 2 tsp. of the seasoning mix; cook 1 minute. Add shrimp and garlic; cook stirring occasionally, 2 minutes. Stir in cream and remaining seasoning mix; cook 1 minute. Remove shrimp with slotted spoon.

Boil cream in same skillet, whisking constantly, 2 minutes. Stir in cheese, then shrimp. Serve over pasta.

Lauren's Version of Chilaquiles Lasagna:

4 boneless chicken breast

1/2 cup thinly sliced onion

2 garlic clove crushed

salt to taste

2 1/2 cup water

12 6 inch corn tortillas (left on the counter all day to dry out - broken in half)

1 1/2 # shredded monterey jack

16 oz jar green salsa (made with tomatillos and jalapenos)

***Blend salsa with a cup and a half of water, 5 tbs olive oil, hot sauce***

Parsley for garnish

Sour cream for garnish

In a sauce pan, place chicken, onion, garlic, salt and water. Bring to aboil and simmer for 20 minutes.

Strain and cool chicken, shred it, mix with 1/2 salsa mixture and set aside. ***I chopped up the onions it cooked with and added them as well.

Preheat oven to 350.

In a greased 9 x 13 baking dish layer a third of the tortilla, spoon a tbs or so of salsa onto each tortilla, spread half of chicken mix, 1/3 of the cheese and some salsa. Repeat once more and top with tortilla, salsa and cheese. Sprinkle parsley on top.

Bake for 30 - 40 minutes until cheese is bubbly. Let sit for 10 minutes and serve with sour cream.

Kathy’s Cajun Pork Tenderloin with Garlic Butter

I normally grill the pork, but you can sear it in a skillet and finish off in the oven too!

Dry rub:

1 tsp. salt

1/2 tsp. cayenne pepper

4 tsp. paprika

1 tsp. black pepper

1 tsp. garlic powder

2 pork tenderloins

2 Tbsp butter

1/2 tsp. garlic powder

In a small bowl combine dry rub ingredients. Rub thoroughly into the pork and let sit for 30 minutes. Grill or pan sear/oven finish until done - 170 degrees internal temp. Melt butter and stir in garlic powder (I usually double the sauce). Slice tenderloin on the bias and pour garlic butter over.

Braised Pork

6 pork chops

about 1 cup teriyaki sauce

about ¾ cup water

2 to 3 tablespoons honey mustard

¼ cup balsamic vinegar

garlic powder, dry mustard, crushed red pepper flakes (to taste)

In a hot pan, sear the pork on both sides for about 3 minutes each. Mix together all of the other ingredients and when pork is done searing, pour half of the liquid on the pork. Cover and simmer on low for about 45 minutes.

In a sauce pan, gently boil the remainder of the sauce (add whats left in the pan from braising the pork as well). Serve the sauce over the pork and rice.

Curried Sweet Potatoes

2 lbs sweet potatoes, peeled and cut into 1 inch chunks

6 tbsp butter, melted

1 tsp sweet curry powder

1 tsp kosher salt

Toss the potatoes with the other ingredients. Bake at 450 for 20 minutes, or until done.

Shepherd’s Pie

2 pounds Ground beef, lean

1 cup Onion; diced

1 cup Carrots; diced

1 cup Celery; diced

1 1/2 cup Corn; fresh or frozen

2 cloves Garlic; minced

Salt; to taste

Pepper; to taste

1/2 teaspoon Nutmeg

8 ounces Beef broth

2 tablespoons Butter; mixed with

2 tablespoons Flour

2 pounds Potatoes; cooked and mashed



Not a "traditional" shepherd's pie, but good!

Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes.

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