I was headed out to do some holiday shopping recently and decided that I wanted to make a simple crockpot dinner so that I wouldn’t feel pressured to rush home and make something that evening. I had a nice piece of beef in the fridge and had picked up a package of baby potatoes at the store, so this was a really easy dinner to create.
Beef – I don’t know much about cuts of beef, but I knew enough to get a “chuck roast”. The one I chose was on sale, so I grabbed one that was on the smaller side so we wouldn’t have much waste.
Flour – I tossed some into a plastic bag to coat the beef before putting it into my crockpot. Don’t honestly know how much… just enough to coat the meat.
1+ onion – I cut this into thick chunks and used one whole vidalia onion and one half a red onion that I had in the fridge
1 packet country gravy
1 packet dry onion soup mix
1 package (or similar amount) of baby potatoes (see photo of what I found at the store… this one included a few cloves of garlic and two sprigs of rosemary)
Red wine – the original recipe simply called for water, but that won’t cut it in my house. WHY USE WATER WHEN YOU CAN USE WINE??
Frozen peas – I didn’t measure, but you could use whatever vegetable you like best here. NOTE: If you’re planning to use carrots, I would allow them to cook with the beef instead of popping them in at the end.
Slice onion into chunks and put in the bottom of a large crockpot.
Toss the meat in a plastic bag with some flour and then shake to cover. Place meat on top of onions to cook.
Open package of potatoes (or chop up large potatoes to fit around roast) and lay them around the meat in the crockpot.
In a separate bowl, open the packets of gravy and onion soup and mix together with red wine. I did not measure the amount of red wine used – I simply poured the wine and mixed it with the dry ingredients until it looked like enough. I have a habit of adding too much liquid to my crockpot recipes, so I went a little lighter than I might have otherwise, which ended up working out well.
Pour liquid over the roast.
Cook on low for 6-8 hours or on high for 4-5 hours.
During the last half hour (or 15 minutes before serving), stir the roast a bit and add your frozen peas. These won’t take long to cook and you don’t want them to disintegrate into the gravy.
Serve with some crusty bread to soak up the gravy… it’s delicious!
This was one of the most simple of meals but such a crowd pleaser. If your family is picky about onions, feel free to slice them a bit smaller, but I liked the chunks of onion with the bites of meat and potato. Feel free to experiment with other vegetables or seasonings… it’s your meal for your family, so use what you like!
I’ve written this recipe a few times, but wanted to update it a bit for everyone. This is one of the easiest and fastest three-course meal recipes I’ve ever written and I love that it’s also incredibly versatile. The basic premise is the same but the specific ingredients can be adjusted, depending on your preference and what you have available. I hope you love this recipe as much as me!
I call this recipe “Fish in a Flash” because you’re only going to need 15 minutes to make this three-course meal for your family. It’s full of flavor, cost-effective, and adjustable… what more could you want in a recipe?
Fish (Feel free to use whatever fish is on sale or what you happen to have in your freezer) In this case, I used two tilapia fillets, but I’ve made this dish with flounder, haddock, or any other light, flaky fish. I haven’t used salmon, but that doesn’t mean that you can’t!
Crackers (Ritz crackers, Cheese crackers, club crackers, saltines, etc) crushed
Salt, Pepper, and any favorite seasoning (I like Paprika)
White wine (use whatever you have on hand or you can substitute water)
Broccoli flowerettes (I used a half bag of Broccoli-Wokly from the local grocer)
Bag of microwave brown rice (or your favorite starch)
Spray a microwavable dish with cooking spray and arrange your fish fillets on dish.
In a small bowl, crush the crackers and mix in your seasonings. Sprinkle fish with seasoned cracker crumbs.
Using your thumb as a stopper, gently “thumb” wine over the crumbs to lightly wet them to create a coating on the fish. You can also spoon the wine (or water) over the fish.
Top fish with broccoli flowerettes – I did them in a decorative fashion for these photos, but I typically just add a layer of broccoli over the fish.
Wet a paper towel and lay on top of the broccoli – this will help to steam the veggies.
Pop your dish into the microwave and cook on high for 10-12 minutes, until the fish is flaky and well-cooked.
Remove the fish from the microwave and allow to sit for 2 minutes.
Cook the 90-second brown rice in the microwave.
Remove rice and divide onto individual plates.
Serve meal with brown rice on the plate, topped with fish and vegetables.
This has been a staple in our menu selection for most of my 28-years of marriage. I’ve adjusted and altered the recipe to the point where this is the cleanest and most simple rendition. The original recipe (from my first year of marriage) included a half stick of butter and lots of lemon juice… this version is much healthier and the flavors really seem to pop.
I hope you’ll try this recipe and see how your family likes our Fish in a Flash. It might just become a favorite in your house too!
When my son E was in high school, I would make Pad Thai every few days for his volleyball team. His friends would drive him home and then back to school again for practice, so I would make homemade meals for them to thank them. Since I had never included this recipe on my blog, I thought I would post it now.
Sweet sausage (about 1 cup)
Broccolini (sliced into 1 cup of small pieces)
Thin Spaghetti (approximately 6 oz)
1/2 cup ketchup
1T soy sauce
2T white wine + enough to deglaze pan
crushed garlic (about 1 thumb-worth)
2T sesame oil
1 large shallot (thinly sliced)
2 garlic cloves, minced
2T sliced almonds (lightly toasted for better flavor)
Heat 1T sesame oil in a large saute pan over medium-high heat. Sear sausage until cooked through, deglazing pan with wine, then add broccolini and saute until both are cooked and toasty. Remove until ready to toss meal together for serving.
In separate pan, cook spaghetti until al dente.
In small bowl, mix ketchup, sugar, soy sauce, wine, and garlic. Set sauce aside until ready to toss with meal.
Heat remaining 1T sesame oil in large saute pan over medium-high heat. Saute shallot until softened, then add garlic cloves to pan. Once both are lightly cooked, add the cooked sausage and broccolini to pan and bring to temperature.
Add cooked spaghetti to pan and toss with reserved sauce. Saute until everything is thoroughly coated and heated through. Divide among two plates and sprinkle with toasted almonds to serve.
This post is my own interpretation of a favorite Weight Watchers’ recipe that I used years ago. That recipe used shredded chicken and had a few other tweaks, like using rice noodles and peanuts.
Suffice it to say that I love to play with recipes to create new versions that use wine and work with ingredients or flavors that are favorites of my family members. I hope you enjoy coming up with new ways to change recipes of your own!
Have you ever wanted to make dinner but you didn’t actually want to “make dinner”? That was my night tonight. I had an idea to make a stir fry, using a bag of frozen shrimp that I had thawed during the day, but I had no desire to stand by the stovetop. Enter the idea of a “roasted stir fry”. While it was a bit of a gamble, I do think it paid off in the end when we sat down to dinner. It was yummy! The best part is that it can qualify as a Starter Recipe because it’s just so darn simple. Check out the recipe for yourself!
1 bag frozen shrimp
1 bag broccoli bites
grape tomatoes (sliced in half)
half onion, cut in half and sliced
a thumb of garlic (I used a tube, so it was about the size of my thumb… probably 1 clove, crushed)
teriyaki sauce (just a small pour)
white wine (a large splash)
Splash of cream (totally unnecessary but looked good)
1 pkg 90-second brown rice
Preheat oven at 400 degrees and cover baking sheet with foil.
Remove shells from shrimp and put raw shrimp in a bowl. Toss in broccoli, grape tomatoes, onion, and garlic.
Pour sauce over shrimp mixture and toss to combine.
Pour shrimp mixture onto baking sheet and pop into oven. Cook 20-25 minutes, until shrimp are cooked.
If you decide you want to add the splash of cream, you can add it by removing baking sheet from oven, pour cream, and toss to blend before serving.
Cook brown rice packet as directed.
Serve with shrimp mixture over brown rice.
To finish off our dinner, I like to add bread when I make dinner… I typically have sliced bread in the freezer, so I grab a few pieces, spray it with Pam and season with garlic salt. Feel free to play with the ingredients and create something that fits into your family’s favorites… add veggies, serve on noodles, change out some of the sauce flavors… the sky’s the limit when it comes to making dinners that everyone will like! Enjoy…
We were looking for something easy and delicious for dinner tonight. I knew I wanted to use shrimp, so I started there. Scrounging around the fridge produced grape tomatoes and some frozen peas, so I came up with this yummy meal.
1 bag frozen shrimp, thawed and shelled. Salt and pepper shrimp before cooking.
1/2 cup frozen peas
1/2 cup grape tomatoes, sliced in half
Savory nutritional yeast flakes
Thin Spaghetti, cooked al dente’
1 Egg yolk, whipped with a fork and tempered with a few spoons of pasta water
In boiling, salted water, cook your pasta, saving 1 cup of pasta water
In a large saute’ pan, heat coconut oil and sear shrimp on both sides until toasty.
Add peas and tomatoes, saute’, then add some white wine and allow to cook through.
Season dish using dashes of yeast flakes, parmesan cheese, and a bit of pasta water. Taste after each addition before moving forward, adjusting as needed. Pasta water will add a bit of thickening, so take your time with this step.
Drain pasta and add cooked pasta to shrimp mixture and toss to combine.
Remove from heat and add whipped egg yolk to add in a bit of creaminess.
Toss well and serve. I like to top with parsley or minced chives.
This is one of those meals that can be thrown together fairly easily. I like to keep bags of frozen shrimp and peas on hand. If you don’t happen to have grape tomatoes in your fridge, you can substitute a small amount of sun-dried tomatoes (sliced thin) or leave them out altogether. Play with your ingredients and come up with your family’s favorites. Enjoy creating your own version!
I have a confession to make… I’m usually lousy at cooking salmon. Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy. I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy! This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing. If you’re looking for an easy and impressive dinner, this is it. Yum!
Ingredients for Salmon:
Coconut oil (or your favorite fat/oil)
2T jam (I used Loganberry jam)
2t balsamic vinegar
2t white wine (I used a lightly oaked chardonnay)
Season the salmon fillets with salt and pepper. In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.
As the salmon sears in the hot oil, blend the glaze. You’ll need to warm the jam for 10 seconds in the microwave. You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine. You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
NOTE: I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.
Ingredients for Scalloped Potatoes (This recipe serves two/three. You can add/subtract as needed to serve more people)
Three medium potatoes (I like to use Gold potatoes)
Half an onion
Flour (1/4-1/3 cup)
Shredded cheese (I used 1/2 bag of sharp cheddar)
Milk (I only have skim in the house, so that’s what I used)
Directions for Scalloped Potatoes
Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
Layer your dish:
Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
Season lightly with salt and pepper
Thumb wine lightly over mixture
Top with a light layer of cheese
Repeat layer, ending with cheese
Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.
This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations. This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!
BONUS RECIPE: I’d like to share my absolute favorite salad dressing recipe with you. This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.
Blend the following ingredients:
Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
Mustard (I tend to use horseradish mustard or dijon mustard)
1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
1T of a prepared dressing (I typically use a creamy dressing of some sort)
Mix ingredients together and toss with thinly sliced romaine. This is full of flavor and better than you’d expect!
I have been making some version of “Shepherd’s Pie” for ages, but I wanted to try and make something that would be a simple recipe for others to duplicate. This recipe is pretty healthy, has lots of “hidden vegetables”, and tastes absolutely divine… a perfect comfort food dish for those who are just learning to cook and those who are proficient.
1 package ground turkey
Coconut oil – I used about a Tablespoon
1 onion, diced
1 handful of baby carrots, diced
1/2 sweet pepper, diced (I used 2 small yellow peppers)
3 mushrooms, diced fine minus stems (I was trying to hide them)
1 handful of frozen peas (added at the very end)
red wine (I like the flavor when added to ground turkey)
granulated garlic (or use fresh, if you have it)
1 dollop ketchup
flour (use as a thickener – I just sprinkled some over the pan)
mashed potatoes (I used a batch of leftover potatoes, but use what you’ve got… if you don’t have any on hand, just boil two or three potatoes and mash with milk/butter)
Brown onion and carrots in coconut oil over medium heat until onions are translucent. I then added the peppers and mushrooms but feel free to use whatever vegetables you have on hand. This is a great way to use up things in your fridge!
Once veggies are cooked, add the ground turkey and brown thoroughly. I use a potato masher to get all the meat separated so it browns evenly.
You’re now going to flavor your dish. I always use red wine when I’m cooking ground turkey – I feel it adds a depth of flavor to the turkey and gives it a more “full” taste. Once the wine was incorporated, I sprinkled granulated garlic, added salt and pepper, and flavored things with the Worcestershire sauce and ketchup. I like to add the ketchup in something like this because it adds a touch of sweetness without getting a cloyingly sweet/sugar taste.
When the flavors are balanced, I sprinkled on some flour to thicken the dish and tossed in the frozen peas. Stir all to combine and put into your serving dish.
Top your dish with mashed potatoes. I love to use this dish when I have leftover mashed potatoes but it’s not difficult to make a small batch of mashed potatoes if necessary.
Bake this dish for 30 minutes, or until hot and bubbly, in a 350 degree oven. I love to serve this with garlic toasts (made from sliced ciabatta rolls, this is a simple side that can add a lot to the meal).
I hope you find this to be an easy recipe that makes your winter a little “warmer”. Comfort food that doesn’t take hours to make is something that makes me very happy! If you have any questions, as always you are welcome to message me and I’ll do my best to help walk you through the process. Cooking should be fun and enjoyable… don’t stress over making it too “perfect”… it’s simply food and you’re feeding the ones you love.