Ten on Tuesday

12 Oct

We changed school systems this year.  The change came with a 1-hour round trip commute.  Which came with a new meal plan for our family.  For Ten on Tuesday, some of my favorite new recipes:

1.  Slow-Cooker Pulled Pork:  Ridiculously simple, this makes the most moist meat I have ever made.  Simply place a 3 lb Boston Butt in the slow cooker, pour 2 cans of root beer over it, and cook it on low for about 6 hours.  Take it out of the juice, shred it up, and mix it with a jar of your favorite BBQ sauce before serving over buns.  (I like Stubbs Original BBQ sauce. )  This is also a great meal to prepare for someone else.

2.  Corn Casserole makes a great side dish to #1.  Drain a can of sweet corn, mix it with a can of cream style corn.  Add a melted stick of butter, a box of Jiffy mix, a beaten egg and 8 oz sour cream.  Mix well and pour into casserole dish.  Bake at 375 about 45 minutes or until golden.  This makes a delicious, sweet-tasting, cake-like corn dish.  Can be doubled and served for a crowd–a great Thanksgiving dish!

3.  Slow Cooker Cranberry Pork is a little sweet, but a nice change from chicken.  Mix together a 16-oz can of cranberry sauce, 1/3 cup French salad dressing, and a sliced onion.  Place a pork loin roast in the slow cooker and cover it with the sauce mixture.  Cover and cook on low for 8 hours or until pork has reached 160 degrees. 

4.  Cheesy Italian Tortellini is a kid friendly dish.  It does require a little prep with the meat.  Brown 1/2 lb ground beef and 1/2 lb Italian sausage (with casings removed) separately in skillet.  Drain meat and combine them together in the slow cooker.  Add 1 16-oz jar marinara sauce, 1 4.5-oz can mushrooms, if desired, and 1 14.5-oz can Italian style diced tomatoes, undrained.  Cover and let this sauce simmer on low heat for 7 hours.  Just before dinner, stir in a 9-oz package of cheese tortellini (refrigerated or fresh), and sprinkle 1 cup mozzarella cheese and 1/2 cup shredded cheddar cheese over the top.  Cover and cook 15 more minutes or until tortellini is tender.  Serve with crusty bread or a green salad (or both) to complete the meal.  For variation, try pepperoni instead of sausage.

5.  Parmesan Baked Potatoes could not be any easier.  I cooked these for a crowd (100) at church and they were a huge hit.  Simply pour melted butter (about 6 T) into a baking pan.  Sprinkle the pan with 3T grated parmesan cheese (the kind in the bag, not the shaker can, works best). Cut 8 medium unpeeled red potatoes into halves lengthwise and place them cut side down over cheese.  Bake uncovered at 400 degrees for 40-45 minutes or until tender.  You will not believe the flavor!

6.  Southern Living has some great slow cooker recipes this month.  I tried King Ranch Chicken.  Delicious, but use the slow-cooker liners.  It makes a lot of food and you will want to have a way to store the leftovers (or serve it for a group).

7.  Ranch Chicken Snack is what my daughter calls this.  She could live off this heavy appetizer snack.  Mix together a can of chunk chicken (white meat), a package of cream cheese (light is fine), and an envelope of ranch dressing mix.  Refrigerate until chilled.  Serve with wheat thin crackers.

8.  Cornbread Turkey Casserole (or Chicken*) is something to file for using your leftover turkey after Thanksgiving.  It is also a great recipe for when you need to take a meal to a friend.  It makes THREE casseroles.  Cook and shred 10-11 cups of chicken or turkey.  Meanwhile, prepare 3 6-oz packages of crushed cornbread stuffing mix according to package directions.  When finished, add the meat to the stuffing.  Add 2 c shredded cheddar cheese.  In a separate bowl, combine 2 cans cream of chicken soup, 2 cans cream of celery soup, and 1 can cream of mushroom soup.  Add a 12-oz can evaporated milk.  Into each of three greased casserole dishes, pour 1 cup of the soup mixture (just enough to wet the bottom).  Then, top each  with a third of the meat mixture, using the entire mixture among the three dishes. Then, divide the remaining soup mixture among the dishes by pouring over the meat mixtures.  Sprinkle all three with 1 cup shredded swiss cheese.  May cover and freeze until ready for baking, or bake uncovered at 350 for 35-40 minutes or until bubbly.

9.  *Shredded chicken is cooked easiest in your slow cooker.  Cover it with water, and if you want to add seasoning (I don’t) you can add a package of dressing mix or soup mix.  Cook on low heat for 6-8 hours.  Drain the chicken and transfer to a large mixing bowl.  Using your hand mixer on low-speed setting, shred the meat into small pieces.  This produces smaller-than-bite sized pieces, perfect for casseroles and chicken dishes.  It also works for BBQ pork.  It makes casseroles densely packed, adding to the flavor by spreading out the other ingredients instead of having huge chunks of (usually dry) chicken to have to chew and chew.  I usually cook a family pack of chicken, divide into smaller portions and freeze for later use.

10.  Green Bean Bundles are a lovely way to serve vegetables.  Wholesome by Allie is a great place to find all-natural recipes to get on track to a healthier lifestyle (more about that in a future post).  For the green beans, wrap 5-8 beans with 1/2 piece of bacon (raw, organic) and secure with a toothpick.  Put bundles in glass dish.  Mix 1 c brown sugar, 1 c melted butter, 1/2 tsp garlic salt, and a dash soy sauce (San J makes all natural).  Pour the mixture over the beans and let stand 12 hours for best results (you can skip it but it tastes better if you do it).  Bake at 350 for 30-35 minutes.

Got any good ones to share?  I realize these  are not grouped in any particular fashion, such as main dishes or quick-and-easy, but they are some of our lately-favorites.  Maybe one will become your family’s favorite too!


One Response to “Ten on Tuesday”


  1. Favorite Food « - October 21, 2010

    […] cups cooked, cooled chicken (see Ten on Tuesday last week for an easy way to do the chicken!) 8 oz cream cheese 1/4 cup parmesan cheese 1 tsp […]

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