Category Archives: Chili, Soup, & Stews

Ham and Bacon Potato Soup

hambaconpotatosoup

1/3T Butter
6c Water
4 Chicken Broth Cubes
1 Vegi Cube (2c worth!)
4.5c Potatoes, diced small
1c of Ham (I used smoked Ham Steak)
1/2c Carrot Sticks
1 Celery
3/4 of an Onion
1.5tsp Fresh Garlic, minced
1-2T Parm Cheese (Store shelf kind)
1tsp Dijon Mustard
1/8tsp Mustard Powder
1/4tsp Celery Salt
1/4tsp Cajun Seasoning
1/2T Fresh Parsley
2tsp Chives, minced
1/4tsp pepper

Last Hour:
2-3 Large Bacon Slices, cooked and crumbled
1/2c Evaporated Milk (Or, Sour Cream. I used Evap. Milk!)
1/2c Shredd. Cheddar Cheese (Or, Velveeta. I used Shredd. Cheese)

Optional (I skipped): Peas and/or Broccoli.

Dice up Potatoes, I dice smaller. Add all, except Bacon, Evaporated Milk, and Shredd. Cheese. Last hour, Remove most Potatoes with some juice. Blend well. Add back to crock, adding in Bacon, Evaporated Milk, and Shredd. Cheese. Make sure to only cook on Low last hour.

Pork N Beans Chili Soup with side of Cilantro Lime Rice

porkbeanschilisoup
Crock Pot… Just throw it in, and forget about it! Delicious never came so easy! 

2 bone in Pork Chops
1 Beef Broth Cube
1c + 1/2c Water
1 15oz. can Tomato Sauce
1 can Tomatoes (I wanna say I used w/chiles), undrained
1 can Black Beans WITH Jalapeno in Lime, slight drain
1 can S&W Onion, Garlic, Jalapeno White Chili Beans, undrained
1 can Light Red Kidney Beans, drained
1T Soy Sauce
1/2 lrg. Onion
1/2c frozen Corn (Opt., I forgot!)
1 Swt. Red Pepper
1 fresh Garlic Clove, minced
3/4-1T Cumin
1/2T Dried Oregano
1/2tsp Course Black Pepper
1/4tsp Sea Salt
2 Dried Bay Leaves

Add all to crock, cook on high 4 hours, or low 6-8 hours. Serve in bowl with Rice off to side of it.

Serve with Cilantro Lime Rice:
2 1/2c Instant Rice
2 1/2c Water
1 Beef Broth Cube, crushed
Splash of Lime
Good Shake of Dried Cilantro

Mix all. Microwave, covered, according to directions, stirring.

Cheesy Kielbasa N Kraut POTATO Soup

cheesykielbasasoup

1T Butter
1/2 lb.-1 lb. Kielbasa Link
1.5c-2c canned Sauerkraut, drained (I did 2. Optional to rinse.)
5 Chicken Broth Cubes + 5c Water
2/3c Mushrooms
2c + 1/4c Potatoes, diced
1c Carrots
1c Onions, large cut
2 Celery Sticks
2 med. Garlic Cloves, minced
2T Grated Parm Cheese
1T Louisiana Hot Sauce
1tsp Dry Mustard
1/2tsp Paprika
1/2tsp Pepper
1tsp Sugar
2tsp Dried Dill Weed
1c Peas (Last few hours)

1c Velveeta (Last few hours)
1c Shredded Mild Cheddar Cheese (Last few hours)
1/2c canned Evaporated Milk (Last few hours)

Cook in Crock Pot on Low for 8 hours. Last hour, scoop out most of potatoes and some juice, blend, add back to crock. Add in Cheeses and Evaporated Milk. Cook last hour. Stirring, occasionally.

Fall Time Apple Roast Stew

applciderstew
2-3 lb Large Cut Roast (I used Bone In Pork)
1/4tsp Sea Salt (Optional Step. See Options)
1/4tsp Ground Pepper (Optional Step. See Options)
1T Flour (Optional Step. See Options)
1.5T Butter (Optional Step. See Options)

1c Apple Cider (I used Essential Value)
1 + 1/2 Beef Broth Cubes
1 + 1/2c Water
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
2tsp Dried Parsley
1/2tsp Allspice (Cinnamon may work)
2c: Carrots, Potatoes, Onions
1c: Celery, Mushrooms (1-2c), Frozen Peas (Add Peas Last Hour)

Directions:
Cube Meat (Keep Bones, if any.). Mix Flour, Salt, Pepper, and Meat. Add Butter or Oil to Pan. LIGHTLY Brown the meat. Add Meat to Crock. Add rest of ingredients to Crock. Cook on High 1 Hour, then Low for 4-6 Hours.

OPTIONS (READ!!!):
MEAT OPTION: You can SKIP Flour/Salt/Peppering/Browning the Meat. Just BUTTER Crock and add all to Crock, don’t cut up. Also, if you DO cut up, if your large cut contains Bone… ADD IT, for additional Awesome Flavoring!
Instead of Cinnamon or All Spice, Try Jamaican Seasoning to give this a Twist. If using Jamaican, try substituting Potatoes for Sweet Potatoes!
VEGI Options are Optional.
– I used 2c Water+2Cubes and 1+1/2c Apple Cider. Family loved it, but, I thought it could be tastier with a little less fluids. So, this recipe, I scaled back. Other option was to just add 1 more Broth Cube.

Chipotle Chili

chipotlechili

About 3/4 lb. Sweet Italian Turkey Sausage Links, cut to chunks
 –  Or, 1/2-1 lb. Ground Pork Sausage (I did the Sweet Italian)
1/2 can of Chipotle Peppers in Adobo Sauce
1 14.5 oz STEWED Garlic Basil Oregano Tomatoes, entire can
1 8 oz can Tomato Sauce
2T Tomato Paste
1/2c cup Beef Broth
1 15 oz can Black Beans with Jalapeno in Lime, semi drain
1 can Chili Beans WITH Cumin, entire can
1c Onion, chopped
1tsp Chili Powder
1/2T Paprika
1/2T Cumin
1/4tsp ground Black Pepper, to taste
Toppings: Shredded Cheese, Sour Cream, and SEA SALT & LIME Tortilla Chips (Don’t Skip)

Butter Flavor Cooking Spray Crock Pot. Cut up Italian Turkey Sausage, optional to cook in skillet, or just throw in (Better texture if PRE cooked!). If using Ground Pork Sausage, cook. Add all to crock pot. Cook on LOW about 4-6hours.
(Optional to add a can of DRAINED Kidney or Cannellini Beans).

More Chili Recipes Here:

 

Tay’s Rocky Mountain Chili


rockychiliphotosA Great Chili Recipe. I’m using some leftovers tonight for Smoothered Burritos ANNND Smoothered Sweet Potato Fries! Check Back Soon!

1/2 – 1 lb. Bacon ENDS (1/2pkg.)
1/2-1 lb Pork Sausage (I used 1 lb.)
2tsp Jalapeno, deseed, minced
2c Med Onions
A lil shy 1c Celery
1T Fresh Garlic Cloves, minced
1T Butter (Plus, some to rub Crock)

1c Beef Broth
1c Chicken Broth
1 can diced Tomatoes (Garlic Basil Oregano), undrained
1 can diced Tomatoes WITH Green Chiles, undrained

1 can Cannellini Beans, drained
1/2T Cumin
1/2tsp Coriander
1/8tsp Sea Salt
1/4tsp Pepper

3T White Corn Shells (Not the hard/cooked ones), blended
Serve with: Tay’s Bread Balls

Add 1T Butter to skillet. Add in Bacon and Pork Sausage, cook. Adding in Garlic, Onions, Celery, Jalapenos. Cook down Juices. Add in Broths, cook down “Some”. Add in Tomatoes. Cook some. Butter Crock Pot. Pour in. Add in Seasons. ADD BEANS. Cook on Low 6 hours. 30 minutes before Serving, in a blender, blend shells to almost a powder. Stir 3T into Crock. Allow to set 20-30minutes. Eat!

Optional: More Chiles or 1/2tsp Green Chile Powder. I used Water + Broth Cubes to make Broth… If that matters.

Leftovers (EXACT RECIPES COMING SOON! Check Back.): I’m debating on blending Chili to smooth (That’s Optional). Using the other 1/2 pkg. of Bacon Ends, I may cook it with Pinto Beans and make Smoothered Burritos: Blend Chili, mix with Cheese, top over Bean Burritos.
I have enough for 2 meals, so then, I will use the leftover of the leftovers (Chili) for Sweet Potato Fries: Double Fry Sweet Potatoes (Or baked). Bake/Heat Cheese over tops til melted. Serve Fries with Blended Chili, Sour Cream, Tomatoes, and other toppings of chioce (Olives, Jalapenos, Onions, Beans, Shredded Lettuce, etc.).

CHECK OUT OUR OTHER CHILI RECIPES: HERE

Spicy Grilled Gumbo and Rice with Black Eyed Peas

grilledgumbo2

Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves

1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)

Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)

blackeyedpearice

Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained

I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.

Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.

PRECOOKED PHOTO:
grilledgumbo1

Tay’s Curried Sausage, Potatoes, and Chickpeas over Rice

curriedsausagepotatoeschickpeas

Amazing! Eat Over Rice, with Pita, endless options! 

1 lb Smoked Sausage Link
1 can Chickpeas, drained
1 can Stewed Tomatoes (I used Hunts)
1 can Tomato Soup, undiluted
1/2c Peas (Last hour. Optional. I skipped)
1c Fresh Carrots, sliced
2.5c-3c Potatoes, diced (Russet, Golden, Fingerling)
1/2T Soy Sauce
1/4tsp Cumin Powder
1/2tsp Curry Powder
1/4tsp Paprika Powder
1/2tsp Garlic Powder
1/8tsp Old Bay Seasoning
2 sm. Dried Bay Leaf

Butter Flavor Cooking Spray Crock Pot. Add all, cook on low about 5-8 hours.
Rice: 1c Instant Rice, 1c Water, 1 crushed Vegetable Broth Cube. Add all to Microwave Safe Bowl. Cook, covered, according to directions. Stir half way through. Serve Curry over Rice.

Loaded Roast over Mashed Taters

loadedroastandvegis

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole

Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).


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Not another Cabbage Soup! Cabbage and Beans

cabbageandbeans

1 Beef Shank
1/4-1/2 lb Turkey Kielbasa
1 lb Dried Kindey Bean
8c Water
6 Vegetable Broth Cubes (6c worth. Or, more to taste)
Head Cabbage
1 can Stewed Tomatoes, undrained
1/2 sm can Tomato Paste
1c Carrots
2 Celery Stalks
1 sm./med. Onion
1/4c Green Onions (Optional)
1tsp Paprika
2 Dried Bay Leaves
1tsp Tony’s Creole
1tsp Garlic Powder
1/2tsp Dried Thyme
1/4tsp Pepper

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low til Beans are done (I cook on HIGH first 1-2 hours, then, LOW.) Be sure to remove bones before eating.

Not a Cabbage Person? Kale, Spinach, etc.Optional to up the Broth Cubes, or use 1/2 Beef Cubes 1/2 Vegi Cubes. Endless Ideas for this Beneficial Dish!

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Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

molechili

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

St. Patty’s Day is NEAR – Get Your Irish On!

4ititNEWstpattydayfb

Choose Between these AMAZING Recipes. Good Luck Trying to Choose!!!

 – Ye Fluthered Pot O’ Cattle (Irish Corned Beef N Cabbage):
Corned Beef and Cabbage

Corned Beef WITH Season Packet included, season top
1T Butter
1 head of Cabbage, cut into 8 chunks
3 to 4c Water (I use 4)
3 Beef Broth Cubes (Or to taste)
Few Splashes Worcestershire (1/2T about)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt

LATE, THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight on OFF. In morning, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later. 

Serve Beef with side of:
 – Horseradish Sauce:
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.


  – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow
Little Bo Peep has Lost her Sheep… And, now we know why…!
irishlambstew

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
(Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.


 – Serve with Beer and Cheddar Biscuits
cheddarbiscuits

Make biscuits (Boxed kind, I used Bisquick) accordingly, use beer instead of water/milk. Mix in a handful, or so, of cheddar cheese. Add 1/4 tsp Garlic Powder. Bake accordingly. Brush melted butter on. Serve.

For More Recipes like these Search (In Search Bar located Top/Right): Cabbage, Sauerkraut, Roast, Stew, Crock Pot, etc.

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Tay’s Wasa-Pea Soup (Tay’s Wasabi Split Pea Soup)

wasabitsplitpeasoup

With already having 2 other twists on Our Split Pea Soup (Links below)… We added another! Wasabi!

6c Broth (I did 6c Water + 4 Chicken Broth Cubes + 2 Beef Broth Cubes)
2c Water + 2c worth Vegetable Broth Cubes
1/2 – 1 lb. bag Dried Split Peas (I did 1/2pkg. to cut Cal.)
1/2 lb. Turkey Kielbasa/Sausage Link
2 Potatoes, diced
1c Celery
2c Fresh Carrots, sliced
1 lrg. Onion, chopped
1T Jalapeno, minced
1 large Garlic Clove, minced
1/2tsp Black Pepper
1tsp Garlic Powder
1tsp Dried Oregano
1tsp Dried Parsley (1 TBSP if fresh)
1/4tsp Ginger Powder
1.5T Soy Sauce
1/4c Prepared Kikkoman’s Wasabi Sauce (Last hour) + More for serving

Butter Flavor Cooking Spray Crock. Add all, EXCEPT Wasabi Sauce. Cook on low til Peas are done (About 5-8hours). Last 30min.-1hr. add in Wasabi Sauce (I turn my heat to warm at this point). Serve each Bowl with a lil more Wasabi Sauce (Optional).
Notes: Up Wasabi amount, to taste. But, give it time before adding more, as it’ll spread a lil. Wasabi Paste can be used, but, have yet to try. May need to alter Paste amount.

*** Try our other SPLIT PEA SOUPS:

*** Try our other SPLIT PEA SOUPS:
Tay’s LETS SPLIT! Pea Soup (Good Ol Split Pea Soup)
Tay’s So Fresh and so CoConuty (Coconut Mint N Rosemary Split Pea Soup)

Simple Crock Pot Ham and Vegis

Now, this is probably a given, with doing for years. (One of the many ways to eat Ham, the simplest, too!) Long lines of others who have done this. But, will throw it on here… Well… Just because!
We love having our Loaded Salad nights. For the Ham, we cook in Crock, with Vegis. Then, kiddos eat Ham and Vegis that night. Leftover Vegis make for great side dishes, upcoming dinners. And, Ham, gets cut up, and placed in fridge for our Salads! Or, Sandwiches or Dishes.

Large Ham Cut
1/3c Water
Few good splashes of Worcestershire
A good shake of Mustard Powder
2c Potatoes, or so
1-2c Onions, or so
1c Celery, or so
2c Carrots, sliced, or so
Optional: Mushrooms, Cabbage, I’ve even amped with 1/2can DRAINED Sauerkraut!, Green Beans, Canned Beans (Drained), endless options…

Butter Flavor Cooking Spray Crock. Cover and cook on Low all day. Serve up. Or, separate and eat vegis as side dish for dinners. And, cut up Ham for Salads, Sandwiches, etc.

Tay’s Bread Bowl Tacos (Tacos in a Delicious Fried Bowl)

taysfriedtacobowl

Bowls also great for: Soups, Chilis, Stews!


Tay’s Crock Pot Lil Sweet Lil Spicy Chicken Recipe
(Or Taco Meat)
Frozen Bread Loaf Dough
Dried Oregano
Cumin
Garlic Powder
Deep Frying Supplies (Oil, Fryer, etc.) 
Toppings:
Canned Refried Beans
Tay’s Guaca-HOLY MOLY! Sauce Recipe USE THIS!!!
Salsa
Shredded Cheese
Shredded Lettuce

We used our leftover Tay’s Crock Pot Sweet n Spicy Chicken Recipe (Any Taco Meat will work).
Bread Bowls: I use freezer Bread Dough. I place in bowl (Earlier in day – To thaw), on a Warmer. Once thawed enough to handle, Sprinkle with Cumin and Oregano, Fold, Sprinkle again, fold… Keep doing til nicely seasoned, WELL! Cover, allowing to rise.
Heat Oil. Break off large piece. I had to improvise with a metal measuring cup. I dipped into oil to oil it (Helps with sticking) spread dough around it. Using tongs, deep fry to shape into a bowl form. Brown both side. Lay onto paper towels. Sprinkle with Garlic Powder.
Top bowls with Refried Beans, Taco Meat, Tay’s Guaca-HOLY MOLY! Sauce, Salsa, Shredded Cheese, Shredded Lettuce. Eat!
taystacobowlsteps

HEALTHIER OPTION: Don’t Fry Dough. Season and Bake around Muffin Pan creating bowls, sprinkle cooked Bowls with Garlic Powder.
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Little Bo Peep has Lost her Sheep… And, now we know why…! – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow

irishlambstew

irishlambstew2

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
(Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.
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Corny Chicken (Mexican Corn N Chicken)

cornychicken

DELICIOUS! And, many uses! Serve Alone. Stuffed in Croissants. Over Rice. Some liked on Soft Shells. Even use this to pour over Enchiladas stuffed with Cheese and Peppers! Your Choice!

About 1.5 lb Chicken (I used Frozen)
2 cans Southwestern Corn, drained (Bell Pepper Kind)
3/4c canned Queso Blanco
1 can Cream of Chicken
1c canned Black Beans in Lime W/ JALAPENO, drained
1/8tsp Sea Salt
1/4tsp Paprika (Not sure if I added…)
1tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Cilantro
1T Parmesan Cheese (Store shelf kind)
2T REAL Bacon Pieces

Butter Flavor Cooking Spray Crock. Add Frozen Chicken. Cook on High 1 hour (If using Frozen). Then, add Rest. Cook on low 3-4 hours. Remove Chicken, cut up, add back to crock.
Serve Alone. Stuffed in Croissants. Over Rice. Some even liked it on Soft Shells. Your Choice. Even use this to pour over Enchiladas stuffed with Cheese and Peppers!
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Cheat Day Healthier Options – Maintaining Fit without Knowing It!

healthierlogo

Healthier options to give you that GUILTY feeling on your Cheat Days!
You can eat “Healthier” without the suffers of Cravings. A lot of these Recipes are Healthier than what’s offered out there as Comfort Food. And, yet, DON’T Lack in Flavor!
You can still get your Dirty Fixes! Just remember Moderation, and skip the extras. As a lot of these recipes are a basis for Healthier, with Healthier Options on Posts. But, these are a starting point in helping to cut back on “Some” of those Red Meats, Calories (Where other recipes call for more).  Not to forget, these UP FIBER. (CLICK READ MORE)
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Cabbage Explode… In my Bowl (EASY Cabbage Roll Soup)

cabbageexplode

(Please see NOTES, below, for Broth Options)

1 Large Head of Cabbage, quarter or eighth
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
1 jar Original/Traditional Spaghetti Sauce (Store Brand)
4c Water
2 HerbOx NO Sodium Beef Broth Pkt. (2c worth) *SEE NOTES!
1 Chicken Broth Cube *SEE NOTES!
1 Beef Broth Cube *SEE NOTES!
1 Onion Soup PACKET
3/4tsp McCormick’s Cajun Season
3/4tsp Tony’s Creole Seasoning
1/4tsp Pepper
1 Onion, chopped
1c cooked Rice (Added last 30min-1hr)

Butter Flavor Cooking Spray Crock Pot. Add above, adding COOKED Rice LAST 30min-1 hour. Cook on LOW 6-8 hours.
    * NOTES *: I improvised with what I had on hand with wanting to cut “Some” Sodium, I used a few No Sodium Broth Pkts. in place of Reg. Broth Cubes…
But, my original Recipe was:
2 Chicken Broth Cubes
2 Beef Broth Cubes
1/4c Water (Or more to taste)
+ rest of Ingredients
Above recipe I skipped Water due to the NO SODIUM Broth Pkts. Add if using Reg. Broth Cubes.
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Just Peachy Sweet Tea Lil Chickies (Sweet Tea Chicken with Peaches, Peppers, and Onions)

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Serve Alone. Over Rice (Cooked in Chicken Broth). On Sandwiches or Wraps.

Chicken Marinade (4-6 hours):
About 2lbs Chicken Breasts, thawed
1.5T Balsamic Vinegar
1 McCormick’s Grill Master Smoked Sweet Tea Marinade Pkt.

1 Frozen Pkg. Sweet Bell Peppers/ Onion Mix
1tsp Fresh Jalapeno, minced
1c (or 1 can, drained) Peaches

Marinade Chicken. Cut into strips, toss back with Marinade. Heat skillet, add in Frozen Vegis, then rest. Cook down juices! Serve alone. Over Rice (Cooked in Chicken Broth). On Sandwiches or Wraps (With Mayo)
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Gara-Mama’s-ala Chili (Tay’s Garam Masala Chili)

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1/2 lb. Turkey Kielbasa, sliced
1 lb. Chicken Breast
1c Sweet Onions
1 Pkg. Frozen Bell Peppers/Onion Mix
1 Celery, cut long way, minced
1 can Light Red Kidney Beans, drained
1 can Chili Beans, undrained
1 can Chickpeas, drained
3T Ketchup
1T Soy Sauce
2tsp Louisiana Hot Sauce
1/2tsp Garlic Powder
1/2tsp Cumin
3/4tsp McCormick’s Garam Masala (More to taste)
1/4tsp Paprika
2 cans Roasted Garlic Tomatoes, undrained or drained (I did UN)
1/2tsp Brown Sugar
1/4tsp Sea Salt
1 Dried Bay Leaf

Lightly Butter Flavor Cooking Spray crock pot. Add all. Cook on LOW 8 hours. Serve with Flatbread.
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tTt’s SUPER HEALTHY and BENEFICIAL Cabbage N Spinach w/ Mushrooms

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1 Head of Cabbage
1 bag Frozen Spinach
16 oz. Pkg. Mushrooms, whole
1.5T Hot Chili Oil
6c Water
6 Chicken Broth Cubes
1 Jalapeno, deseeded, minced
1/2tsp McCormick’s Chinese 5 Spice Season

Add all to Pot. Cover. Cook in Oven at 400, til Cabbage is nice and soft. I like mine soggy.
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Cheesy Juh-La-Peeno Baconed Beans (Cheesy Jalapeno Baconed Beans)

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1 lb. Dried Pinto Beans
6c Water
4 Chicken Broth Cubes, crushed
5T Jalapeno, deseed, minced (Save 1/4tsp Seeds)
1/4tsp Jalapeno Seeds
1c Onion
1T Fresh Garlic, minced
2tsp Dried Cilantro
2tsp Cumin
1/4tsp + 1/8tsp Sea Salt
1/4tsp Pepper
1 can Fire Roasted/Peeled Green Chiles, undrained
1c Pico De Gallo (tTt’s Recipe) (Last hour)

2c Shredded Cheese (Mexican Mont. Jack/Cheddar kind)
1/2c canned Queso Blanco (Monterey Jack Cheese Sauce)
2.8 oz. REAL Bacon Pieces

Crock Pot Beans. Cook on Low about 9 hours.
Last hour: Smash beans, mix well. Mix in 1c tTt’s Pico de Gallo
Sprinkle top with 1/2c Shredded Cheese. In bowl, Mix 1c Shredded Cheese AND 1/2c Queso Blanco Cheese Sauce. Spoon, evenly on top. Then, sprinkle 1/2c more
Shredd. Cheese. Top with REAL Bacon PIECES. Cook remainder hour.
Top with Pico de Gallo (tTt’s Recipe) and Sour Cream. Leftovers, have Burritos!
Served with Black Eyed Pea Quesadillas.
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Southwestern Queso Chili, Yall…

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2 lb. Chicken, thawed
1-2tsp Organic Cold Pressed Coconut Oil
1 Frozen Pkg. Sweet Pepper and Onion Mix

1c Chicken Broth (I use Cube, crushed/Water)
1 can Northern Beans, drained
1 can Chili Beans, UNdrained
1/2c canned Southwestern Corn (Poblano/Red Pepper)
1tsp McCormick Brick Oven Seasoning
1tsp Chili Powder
1tsp Dried Oregano
1/4tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt

1.5c Pico De Gallo (I use tTt’s Recipe)(Last hour)
1/3c+2T can Queso Blanco Sauce (Monterey Jack Sauce) (Last hour)

Cube thawed Chicken. Heat Coconut Oil in skillet. Cook (Or mostly cook) Chicken with Frozen Pepper/Onion Pkg. Add Chicken/Pepper/Onion mix and ALL the Juices into crock. Add rest of ingredients, except Pico de Gallo and Queso Blanco. Last hour, stir those in.
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Tay’s Steak Soup (A Steak Soup that Actually… TASTES LIKE STEAK!)

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Extra Virgin Olive Oil
1 Sirloin Steak (I threw mine in frozen)
4 Beef Broth Cubes
2 Herb Ox Beef Broth Pkts. (Or use 2 more Beef Cubes) *SEE NOTES
6c Water (1c per 1Broth)
1T Soy Sauce
1/2T Worcestershire
About 1/8tsp Liquid Hickory Smoke
1tsp Dried Oregano
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/8tsp Sea Salt
1.5c Mushrooms, sliced
1 nice sized CUP Onion
1 Celery, halved long way, sliced
1/4c thawed Frozen Peas (Last 30min.) *Optional, I forgot

2c uncooked Egg Noodles (Last 30 minutes, about)

LIGHTLY/BARELY brush Crock Pot with Extra Virgin Olive Oil (A LITTLE)-Yes, do! Add all, except Peas and Egg Noodles. Cook on LOW for 6 hours. Last 30minutes, add in THAWED Peas and Egg Noodles. Once Noodles are soft. Eat. OPTIONAL to add 1tsp of Horseradish Topping to each Bowl Served (Recipe Below). House was split on that.
Being Lazy and forgetting to thaw, I just threw a Frozen Slab of Sirloin into the Crock. Once thawed, I cut into cubes, and added back to crock. Tasted just fine. 
* NOTES: In an attempt to cut “Some” Salt, I used 2 Herb Ox Beef Broth Packets in place of 2 Beef Broth Cubes. Herb Ox is a NO SODIUM Broth. You can VERY WELL use Beef Broth Cubes in it’s place. So, 6 Beef Broth Cubes, if skipping Herb Ox.

Optional Soup Topper (1tsp, or more, per Bowl Served) 
1T Prepared Horseradish Sauce
4T Sour Cream
1/8tsp Mustard Powder
1/2tsp Lemon Juice
1tsp Red Wine Vinegar

Mix Soup Topper Ingredients, well. Top a tsp, or more, onto bowl of Soup served.
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TAYsty Black Bean Soup

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1 lb. Dried Black Beans
1/2 Frozen Pkg. Sweet Bell Peppers and Onions
8c Water
5 Beef Broth Cubes, crushed *SEE NOTES!
2 Herb Ox Beef Broth Packets (Or 2 more Beef Broth Cubes) SEE NOTES!
1can Tomatoes w/ Chiles
2tsp Louisiana Hot Sauce
1/8tsp Liquid Hickory Smoke
1 Onion
1 Carrot, grated
1 Celery
Just shy of 1T Fresh Garlic, minced
1tsp Cumin
1tsp (Lightly packed) Cocoa Powder (DON’T SKIP)
1 Dried Bay Leaf
1/4tsp Sea Salt
1/4tsp Pepper
1/4c Sour Cream (Last Hour)

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on High first 1-2 hours. Then, Low for 3-4 more hours. Last 30minutes Scoop Out “About” half the Black Beans with some Liquid. Blend til smooth. Add back to Crock. Add in Sour Cream. Stir. You can eat right away, or wait 20-30 minutes. Top with Shredded Cheddar Cheese.

* Notes: For Broth, I wanted to cut “Some” Salt. So, I DID:
5 Beef Broth Cubes + 2 Herb Ox Beef Broth Packets (Herb Ox is a No Sodium Broth Packet). 7 Beef Broth Cubes, crushed, can be used instead.
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Rootn’ Tootn’ Beans (FANTASTIC Root Beer Kidney Beans)

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1 lb Polska Kielbasa (All I had at time, was tasty. Your Choice)
1-1.5T Organic Coldpressed COCONUT OIL
1 nice size Onion

1 lb Dried Light Red Kidney Beans
5-6c Water *SEE NOTES
4 Beef Broth Cubes, crushed
2c A&W Root Beer *SEE NOTES
1 15oz. can plain Tomatoes, drained
1 Red Pepper (Optional, I skipped- Forgot…)
1tsp packed Brown Sugar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Chili Powder
1/4tsp Sea Salt
1/4tsp Mustard powder
1/4tsp Ginger Powder
1/4tsp + 1/8tsp McCormick Garam Masala (DON’T SKIP)
1/4tsp Paprika

Add Water, Beef Cubes, Root Beer, Tomatoes, Seasons to Crock Pot. Stir, lightly, add in Dried Beans.
In skillet, Saute Onions and Kielbasa in COCONUT OIL (Has to be Coconut Oil! It adds to this dish!). Add Kielbasa, Onions, and all it’s Juices, to the Crock Pot. Cook on High, first 2 hour. Then Low for 6, or so, hours. LIGHT Stir, occasionally.

*NOTES: I did 6c Water, but, came out liquidy- Slightly Soupy. Next time, I will alter Liquid or Beans. House still loved it, especially the next day! So, will post now, edit later. Was thinking of either: Adding more Dried Beans … or … Changing Liquids, using 5c Water + 2c Root Beer (Keep it 4 Broth Cubes) … or … 5.5c Water and 1.5c Root Beer (Keep it 4 Broth Cubes) … We’ll see…
Leftovers? Line Large Bell Pepper (Ready for stuffing) with 2-4 slices Bacon. Add in Beans. Top with Cheese. Bake.

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Easy Pesto Pot Pie

pesto pot pie(Sorry, last minute photo.)

3-4 Chicken Breast, thawed (From 3lb bag)
OPTIONAL TO ADD 1/2 lb Turkey Kielbasa, sliced (I skipped)
1/8 – 1/4tsp Sea Salt
1/4tsp Pepper

1.5c fresh Carrots, sliced
2c Fingerling Potatoes, halved
1c Onion
1c Baby Bella Mushrooms, sliced
1/2c Peas (Add Last hour)
1-2 cans Cream of Mushroom (I used 1)
1 can Artichokes, drained
1/3 Pesto
2 sm. Dried Bay Leaves

Canned Biscuits (I used flaky)
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray Crock Pot. Add Vegis, then rest. Cook on Low 4-6 hours. Sprinkle Biscuits, well, with Grated Parmesan Cheese. Bake according to instructions. Serve Biscuit in bowl topped with Pesto Pot Pie.

OPTIONAL to skip Potatoes in Pot Pie, and SERVE OVER MASHED POTATOES… OR EVEN Oven Baked Seasoned Cubed Potatoes (Try tTt’s Potatoes or tTt’s Mashed Taters).
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Spicy LOADED Tortellini Soup

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1/2 lb. Ground Chorizo Meat, browned
4c + 1/4c Water
3 Beef Broth Cubes
1 can Black Beans, drained well
1 can Chili Beans, undrained
2 cans Roasted Garlic Tomatoes, undrained
1 can Tomato Soup, undiluted
3/4c Mild Chunky Salsa
1 Sweet Red Bell Pepper
1 over sized cup Sweet Potato, diced smallish
1 Onion
1/2tsp Chili Powder
1/2tsp McCormick’s Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Fresh Cracked Black Pepper
1tsp Dried Parsley

1/2 – 12 oz. bag Barilla 3Cheese Dried Tortellini

Cook Meat. Add all, except Dried Noodles, to Butter Flavor Cooking Sprayed Crock Pot. Cook on Low 6-8 hours. Last 20 minutes, or so, add in Dried Cheese Tortellini. Cook til nice and soft.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

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1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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REPOST – The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

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No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER! And, the answer to the long time question, “Why didn’t the Chicken cross the road?”

12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.

* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh. 
Example: 2T Fresh = 1T Dried.
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MAHALO! Chili / Stew (Hawaiian Chili / Stew)

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2 Frozen Chicken Breasts (From 3 lb bag)
1c packed diced Ham (I used uncooked REAL Ham Steak)
1 can Black Beans with Jalapeno in Lime, drained
1 can Chili Beans, undrained
2 cans Stewed Tomatoes, undrained
1 – 1.5c canned Pineapple Chunks in Natural Juice, drained (Reserve Juice)
— 2T Reserved canned Pineapple Chunk Juice (Optional)
1 Sweet Red Bell Pepper
1 Green Bell Pepper
1 Onion
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1T + 1tsp Chili Powder
1/4tsp Garlic Powder
1/2tsp Cumin
1/4tsp Onion Powder
1/4tsp Coriander
1/4tsp Paprika
1/4tsp Ginger Powder
1/16tsp Sea Salt
1/4tsp Dried McCormick’s Orange Peel

Add all to Butter Flavored Cooking Sprayed Crock. Cook on low 6-8 hours.

Check out our other Chili Recipes: Tay’s Easy Chillin Chili, Cinco De MY OH, YUM! Chili (Taco Chili), The Cheesy Chillin Chicken (White Cheesy Chicken Chili), The Scared White Chicken (White Chicken Chili), BBQ Chili, Chickity China the Chinese Chili (Chinese Chili), Jack O Lantern Chili (Sausage and Chicken Pumpkin Chili), Silly Chili (Amazing Tomato Sauce Chili) Simply, use the search bar to Search: Chili.
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Fall is Around the Corner! Check Out Our TONS of Chilis, Soups, and Stews

For Recipe Posts- CLICK HERE (Remember to click “Older Posts”, at bottom of page, to view more! As it only loads so many posts at a time.)
Here’s Just a FEW, of MANY:
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For Recipe Posts- CLICK HERE (Remember to click “Older Posts”, at bottom of page, to view more! As it only loads so many posts at a time.)

Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

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It’s Brilliance in the Mouth!

1 bag Dried Kidney Beans
About 1 lb. Chicken Breast
1/2 lb. Kielbasa Link
8c Water
3 Vegetable Broth Cubes
3 Chicken Broth Cubes
2 sm./med. Celery, 1/2 long way then slice
1 Onion
1T Louisiana Hot Sauce
2T Tomato Paste
3 sm./med. Dried Bay Leaf
2T Dried Parsley
1/8tsp TO 1/4tsp Sea Salt (I did 1/8tsp)
1/2tsp Chili Powder
1.5tsp Cajun Season

2c Instant Rice (That’s enough for our family)

*See NOTES for options. Lightly/BARELY Butter Crock (Butter Flavor Cooking Spraying crock, works.). Add all, EXCEPT RICE! Cook on High first 2 hours, then Low for 6 more hours. Or however you see fit.
Cook rice. I microwave. Skipping called for salt. Add 1 Chicken Broth Cube (Crushed), Rice, and Water into microwave safe bowl. Stir. Microwave per instructions, covered. Shake some Pepper onto Rice. (Chicken Broth in rice is Optional.)

Notes: 1/2 Green Pepper, chopped, is optional.  Red Pepper Flakes to kick up heat, is optional. Turkey Link works!
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