Easy Slow Cooker Beef And Mushrooms

Easy Slow Cooker Beef and Mushrooms

Introduction

Easy crock pot meal. Tastes great over brown rice (not included in calorie count). Easy crock pot meal. Tastes great over brown rice (not included in calorie count).

Minutes to Prepare: 15

Minutes to Cook: 240

Number of Servings: 4

Ingredients

1 pound lean beef stew meat
1 can low-fat cream of mushroom soup
1/2 cup water
1 packet dry onion soup mix
8 oz fresh mushrooms (whole or sliced, your preference

Directions

Brown meat in skillet over med-high heat. You can skip this step to save time and the recipe will still be great. I just think it gives the meat more flavor and helps it hold together better. Place meat in 4 quart crock pot. Place mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef. Cook on low for 6-8 hours or high for 3-4 hours.

Tastes great over brown rice or hot cooked noodles (neither are included in calorie count).

Number of Servings: 4

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 214.0

• Total Fat: 6.0 g
• Cholesterol: 71.2 mg
• Sodium: 976.1 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 1.7 g
• Protein: 26.9 g

Cumin Lime Almonds

Introduction

Whole natural almonds are tossed in olive oil, cumin and garlic powder, then baked and infused with freshly grated lime zest. Whole natural almonds are tossed in olive oil, cumin and garlic powder, then baked and infused with freshly grated lime zest.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 8

Ingredients

2 cups whole natural almonds
3 teaspoons olive oil
3 teaspoons cumin
1 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons lime zest, freshly grated

Tips

Try sweet, fruity wines such as Riesling or Gewürztraminer, which are strong enough to stand up to the spicy aromatic characteristics!
Created by Almond Board of California

Directions

Preheat oven to 250 degrees F. Stir all ingredients except lime zest in a medium mixing bowl until well-combined. Pour onto a rimmed baking sheet lined with parchment paper. Bake for 35-40 minutes, stirring once. Remove and immediately sprinkle with lime zest. Serve or cool completely and store in an airtight container.

Serving Size: 8 (1/4 cup serving)

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.0

• Total Fat: 20.0 g
• Cholesterol: 0.0 mg
• Sodium: 290.0 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 4.0 g
• Protein: 8.0 g

Creamy Chicken

• 1 ½ lbs boneless skinless chicken breasts
• 10 ½ ounces Healthy Request cream of chicken soup
• 8 ounces low-fat cream cheese or 8 ounces fat free cream cheese
  
   
• 1 (²⁄₃; ounce) package Good Seasonings Italian salad dressing mix
• 6 ounces mushrooms (optional)

Directions:

1. Add all ingredients to crockpot.
2. Cook on low all day.
3. Serve over w/w pasta or brown rice.

EASY BEEF CUBES WITH GRAVY

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BY.....NCBABE

Easy beef cubes with gravy

Place 1 1/2 pounds beef cubes in baking dish.

Cover with 1 can cream of mushroom soup and 1 can onion soup.

Stir, cover and back 2 1/2 to 3 hours at 325.

 

Serve over noodles or rice..

SPINACH DIP............BY NCBABE

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Spinach Dip

1pkg. frozen spinach

1-8oz pkg cream cheese

1tablespoon ranch dressing

salt and pepper to taste

 

Mix ingredients in crock pot; heat through. Serve warm with chips or pita bread  triangles.

BROCCOLI CASSEROLE.........BY NCBABE

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Broccoli Casserole

2-10oz pkgs chopped broccoli

1 jar Cheeze Whiz

1 can cream of mushroom soup

1cup rice cooked rice.

 

Cook 1 cup of rice.. Thaw broccoli in microwave. When the rice is cooked and the broccoli is thawed mix together. Melt the cheese whiz in microwave, when melted mix into the rice and broccoli. Bake uncovered for about 45 minutes at 350

PORK CHOP CASSEROLE........BY NCBABE

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BY.....NCBABE


Pork Chop Casserole

6 pork chops

1 pkg of Lipton onion soup mix

2 1/2 cups water

1cup raw rice

Salt and pepper pork chops; brown on both sides in oil and remove from pan. Place the rice in the bottom of casserole dish. Place pork chops over the rice. In skillet, add the water and onion soup,bringing to a boil. Pour soup mixture over the casserole, cover and bake at 350 for about 1 hour.

CHEESEBURGER PIE........BY NCBABE

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BY.....NCBABE


Cheeseburger Pie

1lb. ground beef

1cup chopped onion

1/2 tsp salt

1cup shredded cheddar cheese

1/2cup Bisquick mix

1cup milk

2 eggs

Cook beef and onion in skillet until brown. Drain off fat and stir in salt. Spread beef mixture into greased pie plate or quiche dish. Mix together milk, eggs and Bisquick mix. Mix well and pour over beef mixture. Bake in preheated 400 degree oven for about 30 mintues. Cool about 5 mintues, cut into wedges and serve..

CHICKEN AND DUMPLINGS...........BY BELINDA W.

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BY........BELINDA W.


CHICKEN AND DUMPLINGS

1 HOLE CHICKEN OR THE PARTS U LIKE
1 PACKAGE OF FLAT TORTILLAS
SALT AND PEPPER TO TASTE

Boil chicken until chicken is done take the chicken off the bone and put back in the pot.  Cut tortillas up in strips and place them in the chicken pot cook add salt and pepper to taste. Cook for 15 min on low and they will swear you rolled the dumplings out by hand .

HOBO BURGERS.........BY BELINDA W.

I WAS IN A RECIPE SWAP ON SWAP BOT AND WAS GIVIN SOME GREAT RECIPES!
I HAD PERMISSION TO SHARE THEM.

BY........BELINDA W.


HOBO BURGERS

1 HAMBURGER PATTY  PER PERSON
1 POTATO PER PERSON
1 CARROT PER PERSON
1 ONION WILL DO ABOUT 3 PEOPLE

Put out a big piece of tin foil per person your serving on a counter.  Place one hamburger patty on each piece.  Slice carrots and potatoes and onions and divide them out between the patties.  Make an envelope out of tin foil  sealing all ends don’t tape down that way they can have a little steam.  Bake at 375 degrees for 1 hour presto you got a full meal in one dish.

CHOCOLATE PUDDING......BY BELINDA W.

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I HAD PERMISSION TO SHARE THEM.

BY........BELINDA W.


CHOCOLATE PUDDING

3 eggs
3 cups milk
2 tablespoons of flour
1 cup sugar
2 tablespoons of  chocolate

Mix flour, chocolate and sugar in a 3 quart pot.  Add eggs one at a time beating well after each egg.  Then add a little milk at a time  stirring after each egg.  Place pot on a medium high  eye and stir constantly.  When it starts to thicken turn down to low.  Let it get almost as thick as you want it and set it off and it will get thicker.

BROWN RICE..........BY BELINDA W.

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BY........BELINDA W.


BROWN RICE



2 cans of beef broth
1 stick of butter
1 cup of  white rice
1 onion chopped

Brown rice and onion and butter together put in a 2 quart casserole and pour beef broth over it and bake at 375degrees covered for 1 hour.

STUFFED BELL PEPPER CASSEROLE..........BY BELINDA W.

I WAS IN A RECIPE SWAP ON SWAP BOT AND WAS GIVIN SOME GREAT RECIPES!
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BY........BELINDA W.


                                     STUFFED BELL PEPPER CASSEROLE

Belinda made up this recipe because when she does stuffed peppers she ends up throwing peppers away because neither her nor her  husband would eat them

1 lb of ground beef
1 onion
1 bell pepper
1 cup instant rice
4 small cans of tomato paste

Chop your onion and bell pepper up .  Brown the pepper and onion in a pot with the ground beef.   Drain grease off the  meat mixture.  Add the other ingredients and mix well.  Put in a 2 quart casserole dish and  bake at 375 degrees for 45 min.

APPLESAUCE OATMEAL MUFFINS.........BY FORREST

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BY.....FORREST

Applesauce Oatmeal Muffins

If I have extra and I know I'm not going to eat them all in one day, I like to freeze the remainder, and then microwave when I want one.

1 cup old fashion rolled oats (not instant) 1 cup non-fat milk 1 cup whole wheat flour 1/2 cup brown sugar 1/2 cup unsweetened applesauce 2 egg whites  1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. sugar raisins or nuts (optional)

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Makes about a dozen

SOFT CHOCOLATE CHIP COOKIES...........BY FORREST

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BY.....FORREST


                                                Soft Chocolate Chip Cookies

Sometimes I substitue M&M's for chocolate chips, if I want to make them a little bit more fun.

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

COCONUT RICE PUDDING.............BY FORREST

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BY.....FORREST

Coconut Rice Pudding

1/4 cup Arborio rice

2 cups water

2 1/2 cups milk

3/4 cup coconut milk

2 tablespoons maple syrup

1/4 teaspoon ground cardamom

Pinch of sea salt

1/2 teaspoon orange zest

2 teaspoon vanilla extract

1/4 cup raisins or currants (optional)

Combine the rice and water in a heavy bottomed saucepan and bring to boil. Lower the heat and simmer gently, uncovered, for 10 minutes. 

Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardomom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last ten minutes stir more frequently to prevent sticing or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thinken as it cools. 

Remove from heat and stir in orange zest, vanilla, and raisins. Transfer to heatproof bowl or serving dish and serve warm or chilled. If you are serving it chilled and want to prevent a skin from forming, place a pieve of parchment paper directly on the surfaceof the pudding and chill for at least 2 hours. 

LENTIL SOUP.............BY FORREST

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BY.....FORREST

Lentil Soup

Forrest got this recipe from a Greek cookbook, and love it! It's healthy, and we always have left-overs for the next days lunch or dinner. 

2 cups lentils

8 cups water

1/2 cup chopped onion

2 cloves garlic

1/2 cup chopped carrot

1/2 cup chopped celery

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons tomato paste

2 bay leaves

1/2 teaspoon oregano 

3 tablespoons wine vinegar

Wash and pick over lentils. Soak them overnight in 2 cups of water. In dutch oven or soup kettle saute the onion, garlic, carrot, and celery in olive oil. Add the lentils, 6 cups of water, salt, pepper, tomato paste, bay leaves, and oregano. Bring to a boil and cook for 2 1/2 to 3 hours or until the lentils are soft. Remove the bay leaves.

At this point it may be pureed in the blender until smooth. Thin with water if necessary. 

Return to the soup pot and heat. Add wine vinegar and serve.

 

Makes 6-8 servings. 

PEACH GINGER SMOOTHIE.............BY FORREST

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BY.....FORREST



                                                             Peach Ginger Smoothie

If you have a sensitve mouth or don't like ginger, just leave it out

1 1/4 cups peach nectar

3/4 cup plain yogurt

1 teaspoon minced fresh ginger

3 cups fresh (pitted) or frozen peaches

1 tablespoon finely ground flaxseeds

1 1/2 teaspoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon freshly squeezed lime juice

Combine peach nectar, yogurt, ginger, and half the peaches in blender and process until smooth. Add the remaining peaches, the flaxseeds, maple syrup, vanilla, and lime juice and blend until smooth.

 

Serve immediately.

PINEAPPLE UPSIDE DOWN CAKE.........BY BLOCKSTAR

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BY.............BLOCKSTAR


Pineapple Upside Down Cake
1 Can Pineapple
4 T butter
4 T brown Sugar
1 yellow cake mix – any will do
1 8 in cast iron skillet, well seasoned


**Preheat oven to 350 degrees.  Mix yellow cake according to the package directions.  If it calls for water substitute the pineapple juice and set aside. 
Put cast iron skillet on top of stove and set to medium heat.
Add butter, when melted add brown sugar to dissolve. 
Put pineapple rings covering the bottom of the skillet.  Do not overlap.  Pour the cake
batter over the pineapple, butter, brown sugar mixture.  Place skillet into oven and cook for 30 minutes or until tooth pick comes out clean.


(This is Blockstar"s dad’s recipe. He loves this cake and has passed his love down!! They make this at his house every occasion they get!!)

MAC-N-CHEESE BAKE..........BY BLOCKSTAR

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Mac-N-Cheese Bake
1 lb. Hamburger (brown and drain)
1 Can Cream of Mushroom Soup
1 Onion, chopped
½ C. milk
¼ tsp. Black pepper
Mix top 5 ingredients together and bring to boil.
2 C. raw macaroni (cook as instructed)
6 tbsp Butter
8 oz Velveeta Cheese
½ C. Green Pepper

**Mix together and stir until cheese is melted.  Put burger mixture in sprayed baking dish. Put macaroni mixture on top.  Bake 25 min at 350 degrees covered. Uncover and bake 10-15 minutes more. 
Can put shredded cheddar cheese on top for last 10-15 minutes.

(This is Blockstar's Grandma Linette’s recipe, it is really delicious!)