Tag Archives: easy dinners

Tangy Crockpot Beef

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When I was still living at home, a roast with mashed potatoes and vegetables was one of my favorite meals. Living on my own and learning how to cook, I discovered what a pain it can be to bake a roast, especially if you are working and do not have the time.

This roast is cooked in the slow cooker, so it cooks while you work. You come home to an amazing smelling house and a delicious dinner. One of the easiest roasts you will ever make. There are only 2 ingredients. Yup…only 2. You then have the option of serving it as is, as a sandwich, or with rice or potatoes.

 

Ingredients:

1 Beef Roast, eye of round or really any kind you want, trimmed of fat.

1 16oz jar of banana peppers

 

What You Do:

1. Place the roast in the crockpot.

2. Pour the banana peppers, along with all of the liquid on top.

3. Turn the crockpot on low, and cook at least 6-8 hours. I leave mine on all day and it comes out great.

4. Shred beef using 2 forks. It will pretty much just fall apart.

Makes about 8 servings, depending on the size of the roast. Each serving is 6 Points Plus if you are on Weight Watchers.
If you plan to serve it as sandwiches, ciabatta bread works best. Broil the bread a little bit first. Crisping up the bread will make the sandwich a little less messy. Top with the beef mixture.

To make it even more tasty, top it with a slice of cheese. We used light pepper jack cheese. The entire sandwich, with cheese is 10 Points Plus, and delicious!

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Chicken and Cheese Quesadilla

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I need to start by saying that I get extremely frustrated cooking in such a small kitchen. When we move, I have certain requirements for our new house…it’s not many. It must have a kitchen with a lot of counter space, and it must have a dishwasher. Our current kitchen is lacking both of those, causing me stress!!
Anyway, here is what we made for dinner. My intention was to cook for my husband, but my frustration got the best of me. I really stink at flipping anything while cooking, grilled cheese, pancakes, and yup, you guessed it, quesadillas!
Ingredients:

2 chicken breasts (about 8 oz) boiled

Juice from 1/2 of a lime

1/4 tsp cumin

1/4 tsp ground sea salt

1/4 tsp ground black pepper

olive oil spray

8 whole wheat tortillas

1 can refried beans

1 small can diced green chiles

1 1/2 cups fat free cheddar cheese, shredded

Chopped scallions, green part only

 

What To Do:

1. Chop boiled chicken. The chopper from Pampered Chef works great for this.

2. Mix chicken, lime juice, cumin, salt and pepper in a bowl.

3. Spray olive oil on a large non-stick skillet. On a plate assemble quesadilla with 1 tortilla, spread refried beans, green chiles, chicken, scallion and cheese, top with a second tortilla.

4. Cook until lightly browned. Carefully turn with a spatula. Press down on quesadilla with spatula while cooking.

5. Makes 4 quesadillas. Cook each quesadilla  individually, re-spray the pan with olive oil spray each time too. Cut each one into 4 pieces. Serve with salsa.

Each quesadilla should be about 9 points. However, the Weight Watcher’s website is currently down, so I can not double check this.

A Manly Steak Dinner

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I love eating meat and potatoes and Montreal Steak Seasoning. This meal has all three, so of course, I love it.

First part of this meal, is the steak. Flank steak is reasonably priced, and tend to be pretty lean. One flank steak would be enough to feed a small family. It is more than enough for us for dinner and for lunch the next day. In my experience, they also grill very well on our cheapo grill. To make it taste even more yummy, sprinkle (or in our case heavily sprinkle) the steak with Montreal Steak Seasoning. Then grill it however you like it.

The second part of this meal is the potatoes. We happened to have 5 small red potatoes that I had forgotten I had bought. They ended up being a perfect side for our steak.

I cut them into chunks, and laid them out evenly on a baking sheet I had sprayed with olive oil. I then sprayed the top of the potatoes with olive oil, and topped them with rosemary, garlic powder, salt, pepper and Parmesan Cheese.

I baked them at 425 for about 20-25 minutes. The end result was this:

We served the steak and potatoes with a side of broccolini with a little more Parmesan cheese. If you haven’t tried this stuff I highly recommend it.

Simple, easy, healthy and tasty…the only kind of meals we will be making.

Santa Fe Rice and Beans

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Do you ever see those lovely frozen dinners that appear to be so healthy? You know, the Smart Ones, Lean Cuisine, Healthy Choice? When I see those, I either immediately think, “Holy Cow, that looks amazing!” or “Who the heck would ever actually eat that?!” Of course the ones that I think look so delicious are typically the ones with the highest fat content, and or sodium, go figure. Yes they are convenient, likely better for you than fast food, but in my book, it’s like the equivalent of going out to eat.

First of all, I don’t have to wash any dishes. (Best part of eating out) I don’t have to really cook. However, I also do not know exactly what’s in the food I’m eating. Have you ever looked at one of the ingredient lists?

With that being said, I took my favorite Smart One’s meal, and recreated it myself. It doesn’t taste exactly like the one in the package, but it’s pretty darn close. It also continues on with another one of my favorite cooking themes, hiding vegetables from my husband.

Santa Fe Rice and Beans (long version)

1 tsp olive oil

4 cloves of garlic (minced)

1 zucchini

1/2 large onion

1/2 red bell pepper

1/2 green bell pepper

1 cup of frozen corn

Chili Powder to taste

Cumin to taste

Coriander to taste

Red pepper flakes if you like a little extra kick

1 can dark red kidney beans

1 28 oz. can crushed tomatoes (diced would work fine too)

1 Package Uncle Ben’s precooked brown rice

 

1. Cut up all veggies. Warm olive oil in a large skillet. Dump in all veggies, cook about 3 minutes.

Yeah all those veggies are in there and my husband ate it!

 

2. Add crushed tomatoes, and season to your liking. You can always add more seasoning later on. We are very seasoning/spice happy in this house.

3. Drain and rinse the beans. Add them into the skillet. Cut open the bag of rice and add that in too. Cook on low about 10 minutes to heat through and let all the flavors mesh. Or if you are impatient while cooking like me, turn up the heat higher until it’s heated through and just eat!

Serve with fat free or reduced fat cheese, and or sour cream.  It makes A LOT, plenty for lunch the next day.

If the above seems to complicated try the “Quick and Dirty” version.

1. Rice

2. Salsa

3. Beans
Throw it all together, heat it up and eat it.

 

Tasty Crock-Pot Pork Chops

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Have you ever eaten a dried out pork chop?

I have! And, let me tell you, all of those experiences with eating dried, un-juicy pork chops made me really not like the things. Until one day, someone wonderful in my facebook Weight Watcher’s group posted about this recipe. I am all about easy recipes in my crock pot, so of course I tried it!

The pork chops will come out so tender, they will literally fall apart. Serve it with over mashed potatoes, rice, broccoli or your favorite veggie. Also makes great leftovers.

The ingredients are pictured here:

Yes…that’s it. 3 ingredients.

1 package of pork chops

2 cans of cream of chicken soup

1 package of ranch dressing mix

 

Throw all ingredients into the crock pot and let it work it’s magic. I cook mine all day while I am at work. When we are ready to eat, we just use a fork to break up the pork chops.

Here is what the finished product looked like packed as my lunch:

This recipe would serve 4, possibly more depending on how hungry those people are and if it is served with sides. The pack of pork chops was only $4.70, each can of soup around $1 and the dressing pack was less than $1. So for about $7.00 plus the cost of sides, you could serve up dinner for 4!