Crockpot Split Pea Soup

Crockpot Split Pea Soup

2 C dried green split peas

1 meaty hambone or 1 large ham hock

3 carrots, peeled and sliced

1/2 C chopped onion

2 stalks celery, sliced

2 cloves garlic, minced

1 bay leaf

 2 tsp dried parsley flakes

Seasoning salt to taste

6 C chicken broth or water

2 Tbsp cornstarch

Place ingredients in crockpot and cook on low for 8-10 hours. About 1 hour before ready to serve remove ham and remove any meat off the bones, discard bones and set meat aside. Place 3-4 cups of the cooked soup in a blender with the cornstarch and puree. Place meat and pureed soup back into the crockpot to cook until thickened about an hour.

Menu Plan Monday

Monday-

Stir Fried Shrimp
Rice
Sugar Snap Peas

Tuesday-

Baked Ravioli
Salad
Italian Bread

Wednesday-

Pot Roast
Mashed Potatoes
Peas



Thursday-

Roast Sticky Chicken
Green Bean Casserole
Baked Sweet Potatoes

Friday-
Take out Chinese

Saturday-
Take out Mexican

Sunday-
Baked Fish
Baked Squash
Broccoli




For more menu ideas check out Menu Plan Monday

Happy Homemaker Monday

The weather:::

50 degrees and expecting rain.


On my reading pile:::  
Homesteading by Abigail Gehring
Making It by Kelly Coyne and Erick Knutzen

On my TV:::

nothing

On the menu for this week:::

Monday-

Stir Fried Shrimp
Rice
Sugar Snap Peas

Tuesday-

Baked Ravioli
Salad
Italian Bread

Wednesday-

Roast Sticky Chicken
Green Bean Casserole
Baked Sweet Potatoes


Thursday-

Baked Fish
Baked Squash
Broccoli

Friday-

Fried Chicken Strips
Pasta Salad
Green Beans

Saturday-

Applesauce Pork Roast
Mashed Potatoes
Asparagus

  Sunday-

Grilled Thighs and Drumsticks
Picnic Potato Salad
Coleslaw

 

On my to do list:::

Homeschool
Clean the bathrooms

What I am sewing, crocheting, knitting or creating:::

nothing right now

In Homeschooling:::

I haven't looked yet

Looking around the house:::

I really need to steam clean the carpets

From the camera:::

Softball season again

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To join in visit Sandra at Happy Homemaker Monday

Crockpot Beef Roast

Crockpot Beef Roast

3 lb. beef roast

2 packets dry Italian dressing mix (you can also use dry Ranch dressing mix)

1 cup water

Place beef in a crockpot, sprinkle dressing packet contents over meat, pour water over all. Cook on low 6-8 hours or until done.

Easy Beef Roast

Easy Beef Roast

Salt free seasoning to taste

1 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne red pepper

1 (4 lb) boneless beef roast

½ C butter

Rub roast with seasonings and place in a roasting pan. Dot with butter and bake uncovered at 350 degrees for 2-3 hours or until cooked to your family’s preference.

Italian Sausage Lasagna

Italian Sausage Lasagna

1 pound mild Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (16 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese 

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350 degrees. Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Oven Barbecued Chicken

Oven Barbecued Chicken

3-4 lbs chicken pieces with skin and bone

Oil as needed

1 sm onion, diced

3 Tbsp butter

1 C ketchup

½ C water

1/3 C apple cider vinegar

3 Tbsp brown sugar

1 Tbsp. Worcestershire sauce

2 tsp mustard

Salt substitute to taste

In a small amount of oil in a large skillet brown chicken on both sides, set aside on paper towels to drain. In a saucepan sauté onion in butter until tender, add remaining ingredients and combine well. Simmer over low heat for 15- 20 minutes. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and bake at 350 degrees for 1 hour or until chicken is cooked though. 

For more wonderful recipes check out Frugal Food Thursdays

Garlic Mushroom Steaks, Rosemary Red Potatoes, and Broccoli Salad

Garlic Mushroom Steaks

4-6 steaks, one per person

Salt and pepper to taste

4 Tbsp, butter, divided

8 garlic cloves, sliced

1 pkg mushrooms, sliced

Sprinkle steaks with salt and pepper to taste and grill or broil to your preference. In a skillet sauté mushrooms in 2 Tbsp butter for about 5 minutes or until almost done. Add garlic and remaining butter and sauté for about 2 more minutes or until garlic and mushrooms are softened and browned. Serve mushroom mixture over the steaks. 

 

Rosemary Red Potatoes

2 lbs small red potatoes, quartered

1 onion, quartered

¼ C oil

1 ½ tsp rosemary, crushed slightly

2 garlic cloves, minced

Salt substitute to taste

In a bowl combine all ingredients and toss to coat. Place in a baking pan and bake at 425 degrees for 25-30 minutes or until potatoes are cooked through and browned.

 

Broccoli Salad

3 C fresh broccoli florets

1 C cheddar cheese, shredded

1 C mayonnaise

1/3 C sugar

1 1/2 T. red wine vinegar

½ C bacon bits

In a large bowl, combine the broccoli and cheese. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.

For more wonderful recipes check out Cooking Thursday

Stuffed Pork Tenderloin

Stuffed Pork Loin

4 celery ribs, sliced

1 onion, diced

2 Tbsp. butter

6 C cubed bread

Salt and pepper to taste

2 Lb pork tenderloin

2 Tbsp. oil

Sauté celery and onion in butter until tender. In a large bowl combine bread and sautéed vegetable mixture, season to taste and set aside. Down the side along the middle of the pork tenderloin cut a slit leaving about ½ “ on the side. Open the pork so it lays as flat as possible and cover with plastic wrap. Using a meat mallet with a smooth side flatten out the pork to as close  a ½” thickness as possible. Spoon stuffing into tenderloin and tie together with kitchen twine. Place in a roasting pan and cook at 350 degrees for 1 hour or until meat is cooked to 160 degrees. Let stand for 5 minutes after taking out of the oven before slicing.