Archive for the ‘Recipes: Dinners’ Category
Preheat Oven
450°
Yield
About 4 Servings
Preparation Time
30 Minutes
Introduction
Only a few weeks into my low-carb, I got crazy hungry for pizza. If you pre-cook the sausage or mushrooms, you’ll want to reheat them before making the pizza.
Ingredients
1 Pound Bulk Sausage, Browned
½ Pound Mushrooms, Sautéed
½ Cup Chopped Green Pepper
½ Cup Chopped Sweet Onion
1 2.25-Ounce Can Sliced Black Olives
1 15-Ounce Can Pizza Sauce
2 Cups Mozzarella Cheese
Directions
- Spray 13″ x 9″ pan—I used a cookie sheet of the same size—with cooking spray or coat very lightly with olive oil.
- Brown the sausage and make it crumbly, set aside.
- Sautee the mushrooms—I did mine in EVOO and wine—and set aside.
- Cut the peppers and onions.
- Spread the sausage in the pan, top with mushrooms, then one cup of the mozzarella cheese. Spread the green peppers, onions and black olives, then the remaining cheese.
- Bake about 10 minutes, just until the cheese is melted.
Store unused portions in oven-save pan. To reheat, bake 10 minutes at 300°.
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Yield
Dinner for 6
Preparation Time
20 Minutes, then crockpot for the day
Introduction
I remember being a kid and, while cleaning up the table from a particular dinner, we would eat this beef. It would fall apart very easily, it was stringy, and we dipped it in ketchup. I loved it, even cold, but couldn’t remember for years what that was. One day, I’m at my sister’s house for a holiday dinner, and she made “Mom’s beef brisket”. I had no idea what it was, but of course it turns out, this was the beef I remembered. She gave me her recipe. Thank you, Linda!
This is basically it. In my directions, I cut this up into chunks so it’s easier to move around in the crockpot, then easier to serve to a plate, too. I use Wegman’s chili sauce because I used Heinz, then found Giant’s brand was good, too, but Wegman’s has a richer flavor somehow.
Special Tools
Full-size crockpot
Ingredients
1 Beef Brisket, about 5 pounds
4 Large Sweet Onions (or more)
4 Jars Wegman’s Chili Sauce
Directions
- Place one jar of chili sauce into the bottom of the crockpot.
- Cut up the brisket into 10 to 12 chunks, and place in crockpot.
- Peel, then slice onions into rings (or however you like) and spread around on top.
- Poor all the remaining chili sauce on top. Fill one of the empty bottles half full with water, put the lid back on and shake, then pour that into the next bottle and do the same…until you have gotten all the chili sauce out of all the jars, and pour this on top of everything in the crockpot.
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Set crockpot on high for 4 hours and then 2 more on low.
Or set the crockpot on low for 10 hours while you go to work.
An hour or two into cooking, move everything around in the crockpot so the onion can get down into the sauce, too. Do not be concerned if everything isn’t covered the whole time. I have gone to work and never shuffled it around, also, and it’s been fine. What I really love to do is buy the brisket, 4 onions and 4 jars of sauce. Then cut the brisket up into 4 plastic bags and freeze. Then make it once a week for one or two people, using one of those “baby” crockpots.
Serve with mashed potatoes.
This image only shows the first onion on top. You’ll have lots more.
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Yield
2 Servings
Preparation Time
30 Minutes or less
Introduction
I don’t know how I came up with this recipe, but it’s my own, and I love it. It says Spicy, but my idea of spicy means it’s spicy, but not too spicy for schoolkids to enjoy.
Special Tools
None
Ingredients
2 Chicken breasts, boneless, thawed or nearly thawed
2 Tablespoons EVOO
Fresh Garlic to your liking
1 Jar Wegman’s Pineapple Salsa or mango or plain or…
1 Small Can (8 oz) Chunk Pineapple; use a large can if you love pineapple
1 Whole Green Pepper, seeded and cut up in a size you like
1 or 2 Bags Success Rice, cooked as package directs
Butter to taste
Directions
- Put on the water to boil for the Success Rice.
- Slice the chicken breasts the short way to make “medallions” about a quarter-inch thick.
- Place the EVOO and fresh garlic in a frying pan on highest heat you usually cook with.
- Place the chicken into the hot oil/garlic. Brown until golden.
- Add the peppers, but just long enough to coat with the olive oil.
- Pour the salsa into the pan and add the juice only from the pineapple chunks. Let simmer on low.
- Just before the rice is done, add the pineapple to the chicken and salsa and turn the heat just high enough and long enough to get it hot. Do not let it cook the pineapple, it gets mushy.
- Drain the rice, and add butter, salt and pepper to taste.
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