cabbage & corned beef soup

cabbage & corned beef soup

2 T. oil

2 cloves garlic, minced

2 leeks, sliced

4 carrots, sliced

5 medium red potatoes, diced

1 head green cabbage, sliced

2 lb. corned beef (with seasoning packet)

8 cups water

in a large pot, saute garlic, leeks & carrots in oil for 4-5 mins.
trim fat from corned beef.
add water and beef (+ seasoning packet's contents) to pot.
bring to a boil.
cover and reduce heat to low and simmer 3 hours.
remove beef and shred meat.
return it to the pot.
add potatoes & cabbage and simmer for additional 30-45 minutes until tender.

adapted from skinnytaste

Pumpkin Cinnamon Roll Bars

pumpkin cinnamon roll bars1 15-oz. can pumpkin
4 eggs
1/2 c. oil (or applesauce)
1/2 c. milk
1/2 c. sour cream
1/2 c. butter
3/4 c. brown sugar
1/2 t. cinnamon
1 box instant vanilla pudding mix
1 vanilla cake mix

mix all ingredients, whichever way you want to, all together.
mix until smooth.
pour into jelly roll pan.
bake at 350 degrees for 35 minutes.
let cool, then frost.

 

 

cream cheese frosting

8-oz. package cream cheese
1 lb. (3-4c.) powdered sugar
1/4 c. butter or margarine
1 tsp. vanilla

2 T. milk

mix well, until smooth

Chicken Chili

My crock pot has been my best friend lately.  It is so easy to throw it together the night before and then just put it on the crock pot before I leave for work.  I found this recipe on another blog but then I kind of did my own thing. 

3 chicken breasts
1 can of diced tomatoes (i used the bigger can, cant remember the oz I think 28 or 32?)
1 cup of water
2 cans white beans
1 box of white chili seasoning
1 can of corn
1 diced onion

Just mix it all together and cook on high about 6 hours.  Shred chicken before serving.

It was pretty yummy and healthy too!!!!

Chicken Enchiladas

This is one of our favorites lately. So easy to throw together after work, plus Joe gets excited whenever I make it, lol! I would post a picture but Jonah broke my camera!

2 Lg Chicken Breasts
1 8 oz. package of cream cheese
10 corn tortillas
1 Lg can of Green Enchilada sauce
1/4 cup of Rotel (I just realized this was only 1/4 cup and I have been putting the whole can in, lol.)
Shredded Cheddar Cheese

1. Preheat oven to 400 degrees
2. Boil chicken breasts until cooked through (I just put it in my crock pot with some bouillon cubes and water and then shred it up when I get home from work.) then shred.
3. Warm up cream cheese in microwave (about 1 1/2 minutes).
4. Add chicken and rotel to cream cheese and combine.
6. Fill tortillas with mixture, add cheese, roll up and place in glass baking dish.
7. Pour enchilada sauce over top of the enchiladas and cover with cheese.
8. Bake for about 20 minutes.

Just a word of warning I used Old El Paso sauce the first time and it was pretty mild but the second time I used Macayo's sauce and it was VERY spicy and Jonah wouldn't eat it.