After you've cooked chicken or beef in the crock pot, remove all meat and vegetables, leaving the juices in the crock pot. Prepare a smooth paste of 1/2 cup flour and 1/2 cup cold water. Pour into crock pot, stir once, and heat on high for 15-20 minutes. This is the most perfect, and most easy gravy you'll ever have!
2 bunches raw broccoli, cut in small pieces
1 medium onion (red or sweet) chopped
10-12 slices bacon, fried and crumbled
1 cup shredded cheddar
Dressing:
1 cup mayonaisse
2 Tbsp wine vinegar
1/2 cup sugar
Mix everything together and let it marinate in the refrigerator for 1-2 hours.
*Note: I never made any promises about helping you lose weight. ;) This salad stays yummy for left overs the next day.
6 medium baking potatoes (about 2 lbs)
1/3 cup butter, melted
1 clove garlic, minced
¼ cup Parmesan Cheese
½ tsp Italian seasoning
¼ tsp salt
1/8 tsp pepper
1. Line a cookie sheet with foil. Set aside. Cut each potato lengthwise into 8 wedges. In a large bowl, stir together butter, garlic, Parmesan, Italian seasoning, salt, and pepper. Add potato wedges and stir thoroughly to coat. Place wedges on the prepared cookie sheet.
2. Bake, uncovered, in a 425° oven about 30 minutes or until tender.
I have been making an artichoke dip for a while, but something was missing.....I kept feeling like it needed spinach. I found this recipe on Mom Central. I think it is the answer! Yum! Grab some tortilla chips and dig in!
(PS--so sorry about the underlining. I can't get it off!)
This is a dressing recipe from my grandma. I LOVE it with fresh spinach. I go through phases where I eat it for lunch every day!
Poppy seed dressing:
1 tsp poppy seed
1 cup oil
2/3 cup red wine vinegar
½ cup sugar
½ tsp dry mustard
My favorite spinach salad combo: Fresh spinach leaves, crumbled Feta cheese, crumbled bacon, and craisins!
1 ¼ cups sugar
½ cup margarine or butter, softened
2 large eggs
1 ½ cups mashed ripe bananas (3-4 bananas)
½ cup buttermilk (or ½ cup regular milk with ½ Tbsp vinegar or lemon juice added. Let sit for 10 minutes+)
1 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired
1. Move oven rack to low position and heat oven to 350°. Grease bottoms only of 2 loaf pans.
2. Mix sugar and butter in large bowl. Stir in eggs til well blended. Add bananas, milk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 1 hour to 1 ¼ hours, depending on size of loaf pans, until toothpick inserted at center comes out clean. Cool for 5 minutes and then remove carefully. Cool on wire rack. Wrap tightly and store at room temp for 4 days, or refrigerate up to 10 days.
Variation: My kids prefer chocolate chips instead of nuts (what kid wouldn't??)
First, the Chicken Nuggets:
This is not a conventional recipe. I just throw things together. So, be brave....It's worth it!!
I cut up a few chicken breasts into bite sized pieces, dip them in a mixture of melted margarine (Maybe 4 Tbls) and a few drops of Worchestershire sauce, and then coat them with a mixture of bread crumbs, cracker crumbs, parmesan cheese, and Italian seasonings (I use whatever I have around). I cook the chicken nuggets at 450ºF for 7-9 minutes. The kids love them, and I think they taste a lot better than the nuggets you get at fast food places!
Next, the potatoes:
3-5 medium potatoes, cut into strips
2 Tbls margarine, melted
1/4 tsp ground red pepper
Mix margarine with red pepper; mix with potatoes. Bake at 450º for 30-40 minutes, turning every 10 min.
Honey mustard dip:
1/2 cup mayonaise
4 tsp dijon mustard
1 Tbls honey
Stir and serve cold with fries and nuggets.
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