I know since this has pepperoncini peppers in it that folks are going to call it "Mississippi Meatballs", but I will be hot damned if I am going to do it. I don't care if the lady that created the phenomenon was from Mississippi. It's still the worst state. What I used: 32 oz of homestyle meatballs. Frozen, yo. A jar of pepperoncini peppers Au Jus seasoning Ranch powder seasoning 4 tbl butter Water. Not from a smelly well in great grandma's yard. Get you some filtered water. What I did: Put the frozen meatballs in your slow cooker. Add half a cup of water, 1/4 cup of pepperoncini juice, half the packet of Au Jus, and half a packet of Ranch. Pour it over the balls. Tee hee. Add a few pepperoncini peppers and 4 pats of butter atop the balls. Tee hee. I'll stop. Turn the slow cooker to low for 4 hours. Now, I lallygagged with my sisters, niece and nephew today so I didn't have quite 4 hours until dinner time, so I did 2 hours on low, one on high, and back to low for about 15-20 minutes. Long enough for Jared to make a side dish of stir fry. I stirred everything well after the first two hours, and added almost the remainder of the two packets into the meatBALL mixture, and stirred more. They were way better than I was expecting, and I wouldn't change a thing when making them again. Enjoy.
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I saw this recipe on Tik Tok whilst waiting on a tire to be replaced on my car (typical), and I knew that I had all the ingredients to make this when I got home. I thought that I had rotini pasta which would have been PERFECT, but I had shells. It wasn't the worst, but definitely try it. As Jared was eating it, he kept complementing it, and then said this was high on the list of things to make again. What I used: 3 chicken breast 1 bottle of Olive Garden Italian dressing 1 block of cream cheese 1 cup of chicken broth 1/2 cup of grated Parmesan 1 cup each of shredded Parmesan and shredded mozzarella Red pepper flakes, Italian seasoning, and *the Jared mixture What I did: Grease your slow cooker, add the chicken, and then season the shit out of it with all the seasonings listed above. Add the bottle of dressing, the broth, and then the grated parmesan. I seasoned it a bit more, and then placed the cream cheese on top. Put the lid on tight, and cook it on low for 4 hours. Boil whatever pasta you like right before the chicken is cooked. After the four hours is up, shred the chicken, (a mixer would have been easier, I used forks). You can add the cooked pasta to the mixture and melt cheese on top, OR what I did, move it to a 9x13 pan, and broil the cheese. I mixed in half of the parmesan in with the pasta and chicken, stirred, then added seasonings and the chicken mixture on top. If you do this, don't start playing Dr. Mario on the Nintendo and forget to take out the cheese before it burns. One thing I thought about doing next time was to cook thin spaghetti, put a light coating of some kind of sauce, parmesan, alfredo, etc, and then adding this mixture on top. *The Jared mixture- 1 tsp cayenne, 1 tbl garlic powder, 1 tbl onion powder, 1 tsp chili powder, 1 tsp salt, 1 tsp ground oregano Now I know that everyone and their MeMaw has a potato soup recipe, but this is the first time that I have cooked it with it not being from a pack and just add water. The only complaint that I got was that I didn't make enough. If you're low carbing, you could use cauliflower, or mix half potato and half cauliflower. It was my lack of math common sense that probably led to there not being an over abundance of soup. The recipe that I had said to use 2.5 lbs of potatoes. So I asked Siri, how many Russet potatoes are 2.5 lbs? It told me one potato=one pound. It told me 7 potatoes = one lb. Also...3-4 potatoes should be more than enough. My head exploded. I diced up 9 and then I quit. The potato to other ingredients ratio was good, but next time I will add more potatoes and a little bit more of everything else. What I used: 9 diced and washed Russet potatoes Diced onion. Amount to your liking. I diced up half. I am lazy. 2 heaping spoonful's of minced garlic 2 cups of chicken broth 8 oz of cream cheese 1 cup of shredded sharp cheddar 1.5 cups of heavy cream Salt/pepper/onion/garlic powder What I did: Add the onion and the potatoes to the slow cooker. Pour in the chicken broth, add the minced garlic. Season the shit out of it. I know I added literal onion and garlic, but I am not sure if I can cook a meal without adding garlic and onion powder. I may have sprinkled on a little Tony's. Cook on low for 6 hours. Now, if you're cooking potato soup and you plan on mashing the potatoes, may I suggest owning a potato masher. I ended up using the tool you separate ground beef with. After 6 hours, add in the cream, the cream cheese, and the cheese. That could be confusing in translation. I may have added in a little bacon grease. Mash and stir until it's the consistency you like, I left a few lumps. I changed the setting to warm, and let it hang out until the fam got home, about 30 minutes. Adding cooked bacon on top would have been perfect, but alas, I had none. 'Twas yum. Now when y'all make this, if you use cooked rice, you do NOT need 4 pats of butter. It wasn't the worst, but way too much. The original recipe said to add uncooked instant rice and just let it cook in the oven, and I said...nah. So I am guessing the 4 pats of butter was for moisture, or something chef-like. What I used: 2 cups of cooked instant rice Frozen bell pepper and onion 2 tbl of minced garlic 1 pack of sliced smoked sausage 2 cups of shredded cheddar 1.5 cup of chicken broth 2 cans of cream of chicken Garlic/onion powder, a shake or two of Tony's, and red pepper flakes Butter. We shall discuss. Heat your oven to 400°. Cook your instant rice. I used frozen peppers and onion, so I cooked them down. I browned the sausage. Put the rice in a baking dish and season it up. Pour the peppers/onions, and then the cream of chickens. Pour in 1.5 cups of chicken broth (If you use uncooked rice, use 2 cups) Add in the sausage, and one cup of shredded cheese. Again, 4 pats of butter is too much if the rice is precooked. Next time I will start with two pats, and if needed, add one more. 2 should be fine. I still added more seasonings, and a couple shakes of red pepper flakes. Cover and bake for 30 minutes. After the timer goes off, stir it all well, add another cup of shredded cheese and bake for 20 more minutes uncovered. It's ugly, but tasty. Enjoy. This dish is extremely diverse. The next time I make this, I am going to ditch the black beans. I LOVE black beans, but in this, they were just too overpowering. This can be made with chicken, yellow rice, cauliflower rice, different cheese, etc. Make it whatever you want it to be. Being the first time making it, I try to stick to the recipe, however it called for chicken, and all I had on had was ground turkey. What I used: 1 lb ground turkey 1 can of rinsed black beans 1 can of whole kernel corn, drained 2 pouches of wild rice, microwaveable 2 cups of shredded sharp cheddar 1 cup of shredded Monterey Jack 1 block of cream cheese A plethora of seasonings Literally as I am typing this I yelled "OH NO!!!!! I FORGOT TO ADD THE PICO DE GALLO!!!!!" which would have been amazing on top of this. I browned and seasoned the meat before I went to work, so when I got home it only took a few minutes to assemble. Heat your oven to 350°. Brown and season the meat with whatever you like. I used garlic/onion powder, Prudhomme's Magic Seasoning, a little bit of Tony Chachere, taco seasoning, and basil. I added in the drained corn and beans, a cubed up block of cream cheese, I microwaved the rice, stirred in it, and one cup of cheese. Cover, and place into the oven. I have this nifty fake Dutch oven, and I LOVE IT! After 25 minutes, I took it out, stirred well, making sure the cream cheese was evenly distributed, added another cup of shredded cheddar, and some Monterey Jack. Since I had the cheese drawer open, for giggles, I added 3 slices of Provolone. Bake for 5-10 minutes until everything is melted and bubbly. It isn't that pretty, but hella tasty. Super quick and easy to make. What you need: 1 lb ground beef or turkey. 1 can/jar of pasta sauce. (18 oz) 24 oz of frozen cheese tortellini Shredded parmesan and shredded mozzarella 8 oz cream cheese Whatever seasonings you like. I used onion/garlic powder, Italian seasonings, dried cilantro, and a little but of Salt-Free Prudhomme's Magic seasoning. Add the frozen tortellini to boiling water, cook about 4 minutes, then drain. Cook the ground meat, add seasonings, then add the pasta sauce and cream cheese, and then stir the drained pasta and meat/sauce mixture together. Add to a greased 9x13 pan, add 2 handfuls of shredded parmesan and 3 handfuls of shredded mozzarella, and then bake uncovered for 20-ish minutes. For the last 2 minutes, turn the oven to broil so the cheese will melt nicely. 5 minutes is too long, or it'll look like mine. I see now why the picture on the cover of the recipe had all of the ingredients instead of the final results, because this thing is ugly af.
So ugly in fact, that I am stealing the picture from the Campbell's Soup people. Honestly though? That is kinda what it just looks like, minus the garnishes. I don't like beer, but I have had beer dips and beer bread, and it was good. It smells beer-ish, so make sure you find a beer that you like. Don't be using Natty Light or PBR. What I used: 1 can of Campbell Chunky Steak and Potato soup Half of a cup of beer (and then you can drink the rest!) 8 oz of cream cheese, cut into cubes A bag of shredded cheddar (or whatever cheese you like the best) Garlic powder for sure, any other seasonings that you may like. If you're GROSS, chopped green onions. (I did not add, but Jared has some that he grew on the stove, and then dried. I said that right). Place the cubed cream cheese in a slow cooker. Add in the soup, beer, around 5 oz of cheese, and season how you like. Mix it all together. Cook on high for one hour. After the hour, add two good handfuls of more shredded cheese, stir until blended, if you're grody, add green onions. There are directions on how to bake this in the oven if you want, go this THIS LINK. Now I am not sure why the cream cheese did not blend well. I stirred it like a mofo. It's ugly, but oh so tasty. It would be divine with French bread, baguettes, hard or soft pretzels, but I make this on the fly, so all I could get at the DG are these: This was the final result. I highly recommend. I saw this on Traveling Low Carb Facebook page. Her low carb ideas are always quick and simple. This is what you'll need: Just over a pound of broccoli. I used a bag and a half of precut florets. 2 tbl of butter 8 oz of cream cheese 1/2 cup of heavy whipping cream (I added in a bit more at the end) 1 cup of grated white cheddar (that I had to grate MYSELF!) Shredded mozzarella Recipe called for 2 minced cloves of garlic, but I just used a buttload of garlic powder. A swish of yellow mustard It called for a tsp of dried basil but after 32 seconds of looking for it, I gave up. A shake of sea salt and black pepper, even though I used garlic pepper because it was up front on the spice rack. What to do: Heat your oven to 350°. Add the butter, cream cheese, and heavy cream to a small pot, and turn it to medium heat. Stir until it's melted down pretty good, and then add the grated cheeses, the seasonings, and mustard. Reduce heat and stir well. I don't know exactly how much white cheddar I grated, but I have lived here for two years and just realized that I didn't bring my "good" grater, and had to use a $1 plastic flat one. So after this much of grating, I quit. Place the broccoli in a baking pan, spread it out evenly. Pour the melted cheese as evenly as you can and try to cover and coat the broccoli as much as possible. I added a tad bit more whipping cream at the end, but it was super thick. I threw a handful of the shredded mozzarella (maybe the remainder of the bag) on top of the casserole, and then put it in the oven. Bake for about 30 minutes. I let it set about 15 minutes before we ate. Now...it's UGLY. My family are rice eaters so I made them two bags of wild rice, knowing I would have this for myself. Negative. This is how much rice was leftover. This is by far one of the best low carb dishes that I have made. Let me tell ya'll.
This was a combination of about 3 different recipes, but this is what it became. Super low carb. I had a pack of medium shrimp, precooked. I picked off the tails and rinsed them thoroughly. I melted two tbl of butter, added the shrimp, seasoned with Old Bay, garlic and onion powder, and then added precooked crab meat to a medium high pan. The meat is already cooked, so it didn't take long. I added 2 oz of cream cheese and 2 big swishes of sriracha mayo. I just kept stirring until it was heated through and creamy. In a separate skillet, I took a bag of broccoli slaw, added it on medium high heat with a tbl of butter, and then a couple swishes of low sodium soy sauce, a couple of splashes of sesame seed oil, and a swish of sriracha mayo. If I would have had just regular sriracha, that would have been fine, but you haven't been able to find that in grocery stores in months . I just kept stirring the slaw until the shrimp/crab was ready in the other pan, then I took both skillets off heat. I made the broccoli slaw just like Crack Slaw is made, minus adding meat to it. The recipe I was following served the shrimp on top of the slaw, but I ate them separately, and I would eat this every day if I could. TRY IT!! This is pretty much just me saving this for later.
Super easy low carb lunch. Sliced mozzarella Pepperoni Italian Seasoning Place them on parchment paper, bake at 400° for 6 minutes. Mine went 6 and a half because I couldn't find the oven mit. Let them cool, and roll them up! Easy peasy! |
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