Homemade Ranch Dressing

1 cup Mayonnaise (some people like ½ c mayo, ½ c sour cream or even sub the mayo with greek yogurt)

⅓ cup Milk (and more as needed to get the right consistency)

1 teaspoon Dried Chives

1 teaspoon Dried Parsley

1 teaspoon Dried Dill Weed

½  teaspoon  Garlic Powder

½ teaspoon Dried Onion flakes (or Onion Powder)

¼  teaspoon Salt

¼  teaspoon black pepper

1-Mix everything together really well.  (I put everything in a jar or “Blender Bottle” and shake it like crazy.

2- Refrigerate it for an hour if possible before you enjoy it.

3- Add more milk as needed to make it thin enough to pour.

Delicious Whole Wheat Waffles

Makes 12 Waffles

2 ½ cups Whole Wheat Flour

2 Tablespoons Baking Powder

4 Eggs

2 cups Milk

1 cup Oil or Melted Butter

2 teaspoons Vanilla

2 teaspoons Cinnamon

1-Mix dry ingredients together and set aside.

2-Mix wet ingredients together well ((if using melted coconut oil or butter add it after step 3.)

3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)

4-Cook in a waffle iron

-For extra fluffy waffles you can start by separating the eggs, adding the yolks to the other wet ingredients and beating the egg whites until they form stiff peaks and save them until the end to gently fold into the batter.

Inspired by the Better Homes and Garden’s recipe for waffles

Slow Cooker Sausage Breakfast Casserole

Ingredients:

1 (30 oz) package frozen shredded hash brown potatoes

1 lb ground sausage browned and drained

2 cups shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 onion, diced

1 green pepper, diced

1 red pepper, diced

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

1-Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.

2-Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.

3-Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.

4-Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

5-Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Recipe slightly adapted from Jimmy Dean and http://www.sixsistersstuff.com/2013/03/slow-cooker-sausage-breakfast-casserole.html

3 minute oatmeal

1 cup of oats (Old Fashioned or quick)

2 cups of water (I do a little less)

1-Put in a microwave safe mixing bowl and stir a little.

2-Microwave for 2 to 3 minutes.  

3-Enjoy with milk, fruit, a little honey-whatever you like!

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 tsp dried oregano or 1 T fresh oregano
• 1 T dried basil or 1/4 cup fresh basil
• 4 cups chicken broth
• ½ bay leaf
• ½ cup flour
• 1 cup Parmesan cheese
• ½ cup butter
• 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
• 1 tsp salt
• ¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version

• 3 cups diced tomatoes with juice (you can use canned)
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 Tbsp fresh oregano or 1 tsp dried
• 4 cups chicken broth
• 1/2 cup flour
• 1 cup parmesan cheese, freshly grated
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 1 cup finely diced onions
• 4 Tbsp fresh basil or 1 Tbsp dried
• 1/2 bay leaf
• 1/2 cup butter
• 2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
• 1 tsp salt

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

from http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/

Oven Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, or other meat cut into strips

2 Tbsp oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

1 (15 oz) can diced tomatoes

1 sm can green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced (I use half a green and half a red)

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole - if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt

3. Drizzle the spice mixture over the chicken and stir to coat.

4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.

5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

(Recipe adapted from Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/)

Pork or Beef Soft Tacos

Ingredients

1 (2.5 lb) pork roast (can use beef roast too)

1 3/4 cups beef broth

Juice of 1 lime

1 1/2 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp onion powder or dried onions

1 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

Instructions

1. Place roast in a slow cooker along with beef broth.

2. Squeeze lime juice over roast.

3. In a bowl, combine the remaining ingredients.

4. Sprinkle spices over roast.

5. Cover and cook on low for 8-10 hours.

6. In the crock pot use two forks or kitchen shears to shred removing any fat.

7. Return meat to crock pot and cook for 30 minutes more.

8. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.

Recipe by Real Mom Kitchen at http://realmomkitchen.com/10379/mexican-shredded-beef/