Crock Pot Philly Cheese Steaks

While I could never hope to replace Donnie’s philly cheese steak sandwiches, or anything you can eat from a cart in NYC or Philadelphia, this recipe from my friend Jennifer looks like a good sub! 

2 lbs extra lean ground beef (90/10)

1 cup frozen chopped onion

1 cup frozen chopped bell pepper

3 Tbl steak sauce

1 cup all natural beef broth

4-6 Hamburger buns (or we used hot dog buns since it’s what I had at home).

4-6 slices of provolone cheese

Place all ingredients (except bread and cheese) in a large zipper bag.  Zip and squish around to mix.  You may put the bag in the freezer until you are ready to cook.  Pour beef mixture into slow cooker.  Cook on low for 6 hours.  

Pour mixture onto bread.  Put a slice of cheese on top.  Your meat mixture should be hot enough to melt the cheese, but if not, put in the microwave for a few seconds. 

Eat with baby carrots, ranch dip, and some chips!

 

Buffalo Chicken mac and cheese casserole

I love buffalo sauce, and can't wait to try this!! 

Ingredients

2 cups whole wheat pasta shells
1 cup finely chopped cauliflower
1 tablespoon unsalted butter
1 large onion, finely chopped
2 stalks celery (about 1 cup), finely chopped
2 cloves garlic, minced
1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
1 cup petite diced no salt added tomatoes
1 tablespoon whole wheat flour
2 cups skim milk
12 ounces cooked chicken breast, diced
2 tablespoons buffalo sauce
1/4 cup crumbled blue cheese

Directions:

Preheat the oven to 375 degrees F.
Coat a 13 x 9 inch baking dish with cooking spray.
Cook pasta according to directions.
While the pasta is cooking, continue with the rest of the dish.
Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.
Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour.
Stir constantly for one minute, then slowly pour in the milk while stirring.
Drain the pasta.
Add the pasta, chicken and buffalo sauce and stir to combine.
Pour into the baking dish, then top with the cauliflower and blue cheese.
Bake uncovered for 15 minutes, until bubbly. Serve immediately.

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 172.8

• Total Fat: 4.2 g
• Cholesterol: 34.6 mg
• Sodium: 191.5 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 3.7 g


Protein: 15.5 g

Sour Patch grapes

Also on Pinterest, I found a suggestion to make your own sour patch grapes.  This is my adaptation since I could not find the jello they talked about, and I thought their storage/prep was a little inefficient:

Wash a bunch of green grapes
Pull them off the stem and put them in a big ziplock bag, before they dry
Pour in one small package of sugar free lemon jello.
Toss. 
Chill in the fridge for an hour

TRY to keep you hands off of them!
They are so good!
My kids love them.
AND, they are pretty!

I am going to experiment with other flavors of grapes and other flavors of jello, but this one was a home run.  

Game changer: Salads for lunch

Pinterest had this idea for Mason Jar salads.  We tweaked it a little, and I just ate my first one, and I am ready to declare that that game has been changed.  This can all be made ahead on Sunday and is ready to go for the week. 

Put lettuce and/or spinach in a baggie.  One sandwich bag holds enough for a plate-sized salad.  Then, in a mason jar (ours are 12 oz), layer the following:  

Caesar: 
Creamy or vinaigrette Caesar dressing
Carrots (grated or thinly sliced)
Chopped celery
Cucumbers
Baby dill pickles
LeSur Peas straight from the can
Baby corn on the cobs
Grape tomatoes
Baked chicken
*I added sesame sticks I had in my desk after this was on the plate.

Goat cheese: 
Raspberry vinaigrette
Carrotts
Strawberries
Blueberries
Celery
Cucumbers
Baked Chicken
Crumbled goat cheese
*add candied walnuts later if you like those!

Taco:
Catalina dressing and/or salsa
Carrots
Black beans
Taco meat (seasoned beef, turkey, or chicken)
Grape tomatoes
Black olives
Sour cream
Maybe grated cheddar cheese? 
*eat with a bag of chips

Really, the possibilities are endless.  But I can guarantee that this way cheaper than your office salad bar.  The prep time took about 30 minutes, and then this morning, I just grabbed a jar and left.  Divine! 

White bean gnocchi

This recipe was tweeted by WebMD.  Looks easy, filling and yummy. 

1 tablespoon EVOO 1 16-ounce package gnocchi

1 medium onion, sliced

4 cloves garlic

1/2 cup water

6 cups spinach

1 15-ounce can diced tomatoes w/ Italian seasoning

1 15-ounce can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

1.     Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

2.     Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. 

3.     Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. 

4.     Stir in tomatoes, beans and pepper and bring to a simmer.

5.      Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Chicken Bowtie Pasta

Disclaimer--I will cook this this weekend, and will probably use chicken broth for the wine.  I'll let you know how it goes, but since it is Pioneer Woman, I have a sneaking suspicion that I know what the result will be.
Update--made it this weekend, and it was yummy.  It might need something...else...maybe twice as much garlic, and next time, I will probably throw in a little basil from the garden.  

Bowtie Chicken Alfredo

Prep Time:5 Minutes

Cook Time:20 Minutes

Difficulty:Easy

Servings:6

Ingredients

• 12 ounces, weight Bowtie Pasta (farfalle)
• 4 Tablespoons Butter
• 2 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 cloves Garlic, Minced
• 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
• 1/2 cup Half-and-half
• 3 Tablespoons Heavy Cream
• Low Sodium Chicken Broth, As Needed For Thinning
• 3/4 cups Parmesan Shavings Or Grated Parmesan
• 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Brownies - Pioneer Woman

Over the Christmas break, I was on a hotel treadmill and caught a Pioneer Woman marathon.  She made these brownies and I knew I had to try it.  Yes, it was more steps than just opening the box of mix and throwing in egg and oil and water and baking.  BUT, it was well worth it.  I have made them twice, and besides the joy I get using a double boiler so that I feel like a real gourmet cook, the reception has been great. 

Knock You Naked Brownies

Prep Time:15 Minutes

Cook Time:23 Minutes

Difficulty:Easy

Servings:12

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.