It's Kat's Life * recipes

January 11, 2012 by Kat

I am one lucky lady, I have two amazing kids and even better they love food, all types. My children are the epitome of foodies. Tonight, as he consumed an easy crock pot dish of beans and cornbread, the Dude says, “Mommy, what’s this?” pointing to the clear item in his bowl, I honestly reply, “an onion”. His response, “Oh, I just love onions”. He won’t be 3 until March and that still provides me with sheer amazement that he finds vegetables so endearing.

These recipes are simple and feed a crowd – not only that we usually have left overs which means cooking less often. Amen to that!

I thought I would pass along a few super easy crock pot dishes that We Fells love!

Creamy Crock Pot Chicken Pasta with Mushrooms

1 1/2 pounds of Boneless Chicken (cut in strips or smaller pieces)
8 oz. of fresh mushrooms (sometimes I add black olives as well)
1 package of dry Italian dressing mix
1 8oz reduced fat cream cheese
(Season All and cooking spray)
1 can of Campbell’s Cream of Mushroom soup
1 lb (16oz) of pasta (use whatever kind you like, I think it works best with rotini)

Spray the inside of your crock pot with the cooking spray. Then, place the chicken in the crock pot and cover the chicken with the mushrooms.

In a separate bowl, mix together the Italian dressing, Cream of Mushroom soup and softened cream cheese. Stir and then spread evenly over the mushroom covered chicken.

Cooked on high dinner is ready in 3-4 hours. I have even placed moderately frozen chicken in the crock pot as it is a little easier to slice when still slightly frozen.

Serve this yummy chicken dish over hot pasta with the sides of your choice.

Delicious Crock Pot French Dip

I usually go to the deli and find the best looking and freshest rolls – whether those are bollos or chiabatta. You can use whatever you like.

1 package of onion soup mix (store brand is fine)
16oz can of beef broth
1.5 lb trimmed chuck roast (or like meat – the last time I used sirloin)
Bag of mozzarella cheese

Poor beef broth into the crock pot, stir in the onion soup mix and place the roast in the sauce. Cook on low for 8 hours. I usually shred the meat in the crock pot using either two forks or a fork and knife, and let the shredded meat simmer for another hour or so.

Warm your oven to 350 degrees, slice your bread or rolls open, fill with shredded meat and top with mozzarella. Serve with the au jus sauce on the side as a dip. I also serve this with chips or sweet potato fries and carrot sticks.

These are just a couple of our family favorites, but they are easy, the kids like them – happy family = happy mom!

Just like they always say, “If momma ain’t happy, nobody’s happy!” 🙂

A recipe your family will love

January 11, 2012 by Kat

One of my dear childhood friends made these muffins one time we were at her house for a play date – ever since my children ever so lovingly refer to these as “Stacy’s Muffins” and even though it is not officially her recipe – she did put her own touches into it and we love it just the same. I thought I would share it with you. You will see Stacy’s notes in the parenthesis and of course I deferred from them even still – if you love the blueberries add in 2 cups instead – you will be so happy you did.

On a side note, I keep this recipe on my phone and for some strange reason my iPhone is missing notes from a few months time period right about where I had this recipe saved – thankfully I sent it to a friend via email and had to share with you all!

Stacy’s blueberry banana muffins

ingredients
2 cups whole spelt flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 cup flaxseed meal
2 large organic eggs, lightly beaten
1 cup mashed banana (~ 2 large bananas)
1/2 cup canola oil ………(i used safflower oil, but you can do just about any oil that doesn’t have a heavy flavor like extra virgin olive)
1/4 cup maple syrup/honey ……( i used 1/2 organic maple syrup and honey)
1/4 cup agave nectar
1/4 c of dark brown organic sugar (my addition)
1 cup frozen organic wild blueberries, unthawed

directions
preheat oven to 350 degrees. grease muffin tins with oil, or use muffin liners.

sift together dry ingredients (spelt flour through flaxseed meal), and set aside.

combine wet ingredients, and mix well.

add dry ingredients to wet, folding just until incorporated. gently fold in blueberries.

spoon into muffin tins. bake for about 20 minutes or until toothpick comes out clean. be sure to turn muffin pan around halfway through to ensure even baking. allow 10-15 minutes to cool, then remove from baking tin.

Credit to Stacy Cox Fuqua for sharing this tasty treat with us – love you friend!