Recipe and Picture from landolakes
These recipes should be easy enough to throw together once baby Jacqueline comes into our lives. Cause i know that as little time as i have now with one little girl ill have much less time with two. But i would never change a thing, or do anything over again. Well i might marry my husband over again lol
Slow Cooker Mushroom Barley Chicken
1 tablespoon of butter
2 cups sliced mushrooms
1 cup Med. pearled barley
1 cup carrots chopped
1 med. onion chopped
1 rib of celery chopped
1 can (14 1/2oz can) of chicken broth
1 teaspoon of poultry seasoning
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 bay leaf
Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until browned (5 to 7 minutes). Drain off fat.
Place all remaining ingredients in slow cooker; stir. Place chicken thighs onto mushroom barley mixture. Cover; cook on Low heat setting for 2 to 3 hours or until chicken and barley are tender.
Place all remaining ingredients in slow cooker; stir. Place chicken thighs onto mushroom barley mixture. Cover; cook on Low heat setting for 2 to 3 hours or until chicken and barley are tender.
Recipe and picture form money saving mom
Build your own Haystacks
- Frito's
- Lettuce, shredded of finely chopped
- Tomatoes chopped
- Taco Meat (brown ground beef with onions and taco seasoning ) mixed with cooked pinto beans
- Shredded Cheese (cheddar or any kind you like)
- Salsa
- sour cream
- Guacamole (or chopped avocado) optional
Set out haystack toppings (we usually keep the taco meat in a crock pot or saucepan on the stove so it stays warm) and let everyone layer their own toppings on their individual plates in the order they prefer. Enjoy!
Picture and recipe by money saving mom
Macaroni and beef with cheese
1 large onion, diced
1 tablespoon canola oil
salt to taste
optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)
one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses
Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.
