When I have not properly planned for the evening meal … I make a quick trip to the freezer and pull out some prepared frozen entrees.
I always have a variety of family favorites from Schwan’s - http://www.schwans.com
You can NEVER go wrong with any of their selections …. as long as it’s a ‘type’ of food your family enjoys. We’ve yet to eat anything from Schwan’s we don’t like.
When I first began to work from home, one of my first thoughts was how much easier it would be to prepare home-cooked meals for my family. I was wrong.
My discovery was that proper planning plays as much of a role for home-based moms (and dads) as it does for those who work takes them outside of the home.
When I worked away from home, the crock pot was used regularly and now, even though my office is literally steps away from my kitchen, I find myself still using the crock pot regularly.
I actually have three crock pots … in a variety of sizes, with the chosen one being based on the recipe for the day.
Home Based Business Tip - purchase several crock pots and be sure each has a removable pan that is dishwasher safe, which means it can also go counter to refrigerator when needed — with the cords being left on the counter, along with the heating element.
The following recipe is so easy, it seems almost fraudulent to present it here as something original.
But it’s just too good to keep secret. If you love pulled pork or brisket that’s been slow-cooked
by a genuine barbecue joint, you’ll be amazed at how close you can get with a slow cooker. The final
flavor will be determined largely by the brand of barbecue sauce you select, so use a fresh bottle
and consider one that has a touch of smoke flavor.
RECIPE INGREDIENTS:
1 3- to 4-pound pork roast, beef rump roast or beef brisket
Salt and pepper to taste
2 medium onions, sliced
1 16-ounce jar barbecue sauce (in the flavor of your choice, we prefer brown sugar and honey)
Hamburger Buns or Soft rolls
Directions:
1. Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions
in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half
and stack the pieces.)
2. Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and
let it cook for 9 to 10 hours on low.
3. Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions.
For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
4. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour
or so. (You could eat it now, but it’s better if it soaks awhile.)
5. For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover
it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the
side.
TIP FOR CHOPPED - We actually prefer the chopped over the sliced. Take slices and pour a bit of extra sauces and chop, chop, chop with a knife (on a cutting board).
Makes 8 to 10 servings sliced.
Makes 15 to 20 servings chopped.
Serve with potato salad and baked beans or for a quick meal, serve with potato chips. Consider adding sliced cheese and pickels and mustard, if desired.
Tasty Tacos
Quick-to-make tacos are hard to beat for a weeknight dinner. This easy and flavorful Mexican recipe for chicken tacos offers a wholesome alternative to the packaged taco seasoning you find at the store.
Ingredients:
1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.
2. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.
3. Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.
Topping suggestions - salsa, shredded cheese, chopped tomatoes, black olives, and shredded lettuce.
Tip for an additional topping (and side dish for dipping) - if you enjoy Guacumole, visit www.schwans.com for the easiest and tastiest I’ve tried. Once on the website, just use their search for Guacumole.
Serve with a side order of Spanish Rice (we keep the Old El Paso box recipe on hand), tortill chips and a scoop of vanilla ice cream for dessert.
Glazed Baby Carrots
This simple side of carrots adds a great accent to any dish.
Preparation Time: 0 minutes
Cooking Time: 8 minutes
Servings: 4-6
Ingredients:
1/4 cup butter
1/4 cup light brown sugar
1 package (16 ounces) ready-to-eat peeled baby carrots, cooked
1 packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
Melt butter and sugar in large skillet. Add carrots and seasoning & salad dressing mix. Stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently. Serve immediately.
Ingredients
1 1/2 cups Sugar
1 cup Shortening — soft
2 each Eggs
2 3/4 cups Flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Directions
Preheat oven to 375F.
Mix 1 1/2 c. sugar, shortening and eggs. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Combine 2 t. sugar and cinnamon. Roll cookies in this mixture.
Bake for 8-10 minutes, cool completely on wire racks.
It was the Snickerdoole Candle that I first sent to partner, Cathy Mahady prior to her joining me in business. Later, when we talked — I became aware she wasn’t familiar with the recipe. I shared it with her and these cookies became a regular treat for her family. Unfortunately, this scent was retired from our line … but the cookies are still very yummy!
This is a basic but hearty and delicious casserole, made with pasta and ground beef, along with tomatoes and seasonings. Top this casserole with Monterey Jack cheese or use a blend shredded American and Jack or Cheddar cheeses.
Ingredients:
3 cups uncooked medium shells or mini penne pasta
1 pound lean ground chuck or ground round (85 to 90% lean)
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice
1 large can (15 ounces) tomato sauce
2 teaspoons granulated sugar
1 cup shredded Monterey Jack cheese
Directions:
Heat oven to 350°. Lightly spray or grease an 11×7-inch baking dish.
In a large skillet over medium heat, saute beef with onion and celery, breaking up with a spoon. Cook, stirring, until almost cooked through. Add garlic and salt and cook for 2 to 3 minutes longer. Stir in the tomatoes, tomato sauce, granulated sugar, and the cooked drained pasta. Spoon into the prepared baking dish and cover dish tightly with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.Serves 4 to 6.
For a complete meal, add a tossed salad, french rolls, and one of my family’s favorite desserts — strawberries with cool whip!
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (optional)
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell’s® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
To finish off the meal, add a tossed salad, hot rolls and a dozen slice / bake / serve chocolate chip cookies with a scoop of vanilla ice cream
Kathy Schneider | 
10 14th, 2008| 
