Mississippi Pork Roast (crock pot)

Mississippi pot roast has become such a popular dish. All of the ladies in my crock pot group just rave about it. Even the woman bagging my groceries at my local grocery store saw the ingredients and said "someone is making Mississippi pot roast tonight". Why mess with a good thing right? Well as I have mentioned before, I am on a strict budget and most of the time can not afford the cost of beef. So I thought to myself, wonder what it tastes like with pork or with chicken. Sunday night I decided to try it with the pork but I wanted to change it up a bit. Same with the chicken which is currently making my kitchen smell yummy as it cooks away in my crock pot. Hope you enjoy!!!

Mississippi Pork Roast

4 lb boneless boston butt pork roast

1 pkt onion soup mix

1 pkt ranch dressing mix

7-15 pepperocini peppers (found on the isle with pickles)

Some of the brine from the peppers (this is optional but I'm telling you don't skip it)

Not required but if you choose to sear the roast ahead of time...

Heat oil on med-high in a pan large enough to fit your roast.

Once oil is heated brown the roast on all sides.

Place roast in the crock pot, fat side up (if the roast has not been trimmed).

Cover with onion soup mix and ranch mix.

Add pepperocini's and juice right on top. (I usually use about half a big jar)

Cover and cook on low for 8-10 hours, if it has a bone cook it for the full 10 (the longer you cook the yummier it tastes).

I normally remove the juice at this point and make a pan gravy by creating a rue with either bacon drippings or butter and flour (equal parts), then once bubbly and starting to brown add the juice and simmer until thickened.

I served mine with yummy smashed potatoes I made from scratch and fresh green beans, southern style.

Here is a pic of my yummy plate!!

Have a fabulous day everyone!!

Thanks!!

Souper Chicken

I love my crock pot. It makes my job so much easier on long busy days. This recipe I have been playing around with for years. Different seasonings, different veggies and different cuts of meats. I have finally found the perfect combo. It was totally yummy!!! Perfect for those cold days when you need warm comfort food. Well heck it doesn't have to be cold to enjoy yummy food!!! I hope that you enjoy it as much as we did! 

Souper Chicken

4 lbs boneless skinless chicken thighs (I used bone in skinless)
4-5 carrots cut into chunks (you can use baby carrots to save time)
2 cans golden mushroom soup (I use the healthy request not as much sodium, calories  and fat)
1 family sized can (or 2 regular sized cans) cream of mushroom soup ( I use healthy request, not as much sodium,  calories or fat)
1/2 - 1 cup reduced sodium chicken broth
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 tbs cumin
1 tbs curry powder
1 tbs garlic powder
2 tsp onion powder
salt to taste
1 tsp ancho chili powder (optional, gives it a slight sweet smoky flavor)


In a medium bowl, pour in the soups and seasonings. 
Stir to combine.
Add chicken broth a little at a time making sure that the soup isn't to watery (I used about 1/2 a cup) and set aside.
Place the carrots on the bottom of the crock pot. 
Top with the chicken.
Pour the soup mixture right on top of the chicken.
Cook on low for 7-8 hrs. 
Serve on top of rice or noodles.

Enjoy!!

Turkey Chili

I love chili!! Especially on cold winter days. It seems to warm you up and wrap you like a blanket. Ok it doesn't wrap you but you know what I mean. I have been playing around with recipes for a very long time, trying to perfect the most scrumptious chili. I finally perfected it!! I will warn you, I make a ton of it for various different dishes such as chili mac, chili cornbread casserole and chili dogs. This recipe can be broken up for those not feeding an army. This can be frozen beautifully!! Hope you enjoy!!

Turkey Chili

3 lbs ground turkey
4 bell peppers, diced (I used 2 green, 3 cubanelle peppers and if u wanna spice it up add in a couple jalapeno or an anahiem pepper)
4 small red onions, diced
6 garlic cloves, minced
6 cans of diced tomatoes (14.5 oz)
3 cans of tomato paste (6 oz)
3 cans small red beans, drained
3 cans light red kidney beans, drained
1 large can pinto beans, drained
1 can dark kidney beans, drained 
3 cans chicken broth (14.5 oz)
6 tbs chili powder
4 tbs granulated garlic powder
2 tbs oregano
3 tbs sea salt
2 tbs black pepper
4 tbs cumin
1 tbs cayenne pepper

In a very large stock pot on med high, heat up 2 tsp olive oil. Once heated add in the peppers, onion, and minced garlic. Saute for a couple of minutes to get them sweating. Add in the ground turkey and saute until browned. Add in the beans, diced tomatoes, tomato paste and chicken broth. Stir to combine. Add in the chili powder, garlic powder, oregano, salt, black pepper, cumin and cayenne pepper. Stir to combine. Once chili starts to boil, turn down the heat to med low and cover. Make sure you stir periodically. Simmer for 2-3 hours. If it isn't thick enough you can thicken with a little mesa flour and water (I usually use 1/4 cup of water with a tbs of mesa) If you use the mesa let it thicken for 10-20 minutes until the desired consistency. Serve with your favorite toppings. I love mine with sour cream and avocado.   

Thanks!!

Mini Veggie Frittatas

It is a new year and I am realizing that it is time to get healthy. That begins with a good breakfast that is not bad for you and still tastes yummy!!! I created this recipe while trying to accomplish that goal. This recipe is versatile by changing the veggies around, adding lean meat or by adding different seasonings. They are truly easy to make and only 45 calories each because it is made mostly with egg whites!!! I hope that you enjoy them as much as we do. Excuse the picture, they go so quickly when I make them that I haven't gotten a decent picture yet.

Mini Veggie Frittatas 

1 cup diced veggies (I used onion, yellow and red bell pepper)
1/4 cup diced fresh mushrooms
6 egg whites
3 whole eggs
1/2 to 3/4 cup of shredded cheese
cracked black pepper and sea salt to taste
olive oil (non stick) spray

Heat oven to 350.
Spray a 12 cup muffin tin with olive oil spray and set aside.
In a saute pan spray with olive oil spray on med high saute your veggies until tender crisp.

Toss in mushrooms for about 1 minute then remove from heat and cool them down a little.
In a bowl mix together egg whites, eggs and seasonings, mixing until blended.
Add cheese and veggies and mix well. 
Fill each muffin tin about 3/4 full.

Bake for about 15 minutes (until toothpick comes out clean)

Thanks!!!

Skinny Pumpkin Pie Muffins

It is the holidays and if you are anything like me and love to eat, you can put on a few pounds. Pumpkin is a favorite of the season especially pumpkin desserts. Unfortunately most pumpkin desserts will make you feel guilty later. I came across a weight watcher recipe that piqued my interest (especially considering it has only 3 ingredients). This recipe is delicious but I wanted to build from that and make it my own and still be guilt free. Each muffin with a dollop of cream cheese topping is only 127 calories (without cream cheese topping 97.6 calories)!! My husband calls these muffins his little pumpkin pies. I hope you enjoy them as much as we do!!!

Skinny Pumpkin Pie Muffins

for the cake:
1 box spice cake mix
15 oz. pure pumpkin puree 
1/2 cup chunky apple sauce
1/2 cup water

for the cream cheese topping
4 oz. room temperature light cream cheese
1/2 cup powdered sugar
2 tbs. heavy whipping cream
1 tsp. vanilla
optional: pumpkin pie spice

Preheat oven to 350.
Spray regular sized muffin tray with cooking spray (I use the one that has flour in it) or line each one with liners. 
In a large mixing bowl, stir together the cake mix, pumpkin, apple sauce and water until well blended.
Fill each muffin cup about 3/4 of the way making sure to wipe around the edges. 
Bake for 20-25 minutes, until a toothpick comes out clean. 
While muffins bake take a medium sized mixing bowl and beat cream cheese, powdered sugar, cream, and vanilla until well blended and almost a pudding consistency. 
When muffins are cool  top with a dollop of the cream cheese topping.
Optional: sprinkle the top with pumpkin pie spice. 

Thanks!! 

Kielbasa and Potato Bake

I am on a pretty tight budget so every week I sit down in front of my computer, pull up all of the local grocery stores web sites and look over their ads for the week. I then create a menu and food budget based on the sales ad. I noticed that one of the stores had a name brand family pack (42 oz.) of kielbasa or smoked sausage for 5.99. As much as I love kielbasa or smoked sausage, I never really get creative with it. Typically we will use it for jambalaya for a quick dinner but I was wanting more of a hearty comfort food with potatoes. I looked around online thinking that I would find something that looked exactly what I was looking for, however I could not. I figured at this price why not just throw together what I think would be good and pray that it is yummy! Well it is yummy!!! This recipe is very easy to throw together. It is extremely versatile. I think next time I make it I will add some mushrooms, some fresh garlic and some fresh green beans!! Enjoy!! This recipe was made for a large family so you can easily cut it down if you need to, however the leftovers are AMAZING!!!

Kielbasa and Potato Bake

1 42 oz. pkg. kielbasa, cut into large pieces 

1 large onion, cut into large pieces

1 large bell pepper, cut into bite sized pieces (I used yellow)

8-10 large red potatoes (about 3 pounds), cut into bite sized pieces (I like to leave the skin on)

1 stick of butter, melted (you can use 1/2 cup oil if you prefer)

2 tbs. garlic powder

2 tsp. black pepper

1 tbs. paprika

3 tbs. sea salt

Preheat oven to 400.

Place potatoes, onion, bell pepper, garlic powder, black pepper, paprika, and salt into a roasting pan. 

Pour melted butter on top and stir well making sure that the spices are sticking to the veggies.

Bake for 20 minutes. 

Take out of the oven, stir well, top with the kielbasa and put it back into the oven for 20 minutes.

Take out of the oven, stir the veggies and the kielbasa well, put back into the oven for 20 more minutes.

Remove the pan from the oven and serve!!!

Thanks!!!

 

Ultimate Chicken and Rice

A few months ago a friend of mine from high school Cici posted a picture of a dish she had created and it looked super yummy!! Of course I asked immediately what the recipe was but like most people who are creative in the kitchen, she knew all of the ingredients that she had used but didn't know the measurements. Challenge accepted!!! I had the recipe down the first time I made it!! My family loves this recipe. It is warm and comforting. My daughter said it was the ultimate comfort food!!! The best part is that not only is it super easy to make but it is budget friendly!! We always make a bunch because the leftovers are my favorite part!! I hope that you enjoy it as much as we do! Thanks again Cici!!! By the way the picture does not do this dish justice!!

Ultimate Chicken and Rice

4 lb. chicken (I have used leg quarters as well as thighs, you wanna use dark meat)
2 chopped onions
4-6 stalks celery chopped
3 bell peppers chopped 
3 heaping tbs lemon pepper seasoning
5 heaping tbs garlic powder
4 heaping tbs adobo seasoning
2 packs 10 oz. yellow rice (we use mahatma. if you can not find the 10 oz just use 4 of the small 5 oz packs)
optional* 1 stick butter (I know it seems like a lot but this is a lot of rice!!)

In a large stock pot (I use 2 dutch ovens) place your veggies, chicken and half of each spice.
Fill the pot with water enough to cover everything (appx 9 cups).
Boil until chicken is just about to fall off of the bone and the veggies are starting to get tender.
If you have to add more water half way through please do so.
Preheat oven to 450.
Remove the chicken from the pot and de bone, throwing away the bones and skin.
Pour uncooked yellow rice in a roasting pan along with the chicken, veggies, the remaining spices and 8 cups of the broth from your pot
Stir well and bake uncovered for 45 mins to an hour stirring every 15 mins until the rice is tender and broth is absorbed.
Serve and cuddle up with a bowl of this ultimate comfort food, your favorite people and an awesome show like my daughter and I did!!

Thanks!!!