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Mississippi Roast

12/18/2016

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Years ago I found this little gem on Pinterest and it has become a Medley staple. I have had to give the recipe to several mom-friends after kids have eaten it at our house. It's just that good!

Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.

Recipe 

  • 3-5 lb. chuck roast
  • 1 packet Ranch salad dressing mix
  • 1 packet Au Jus mix (with no MSG) or Brown Gravy Mix
  • 1 stick butter
  • 8-10 jarred pepperoncini peppers; pull stems off
  • 1-2 Tbsp. of the pepperoncini juice

Directions

  1. Place roast in slow cooker.
  2. Sprinkle ranch packet and au jus packet over roast.
  3. Place the stick of butter on top of roast.
  4. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
  5. Cover and cook on low for 8 hours.

We love to shreed and serve over mashed potatoes with some of the gravy. 
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Roasted Okra

11/4/2016

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Each week the Girl Scouts meet at the Methodist Church and this week after scouts the girls were amazed at all of the vegetables that were ready to be pick in the community garden. We found tomatoes, okra, and more.

​Thanks to the Methodist Church and their community garden, we have fresh okra at our house.
INGREDIENTS
some okra
 Salt to taste
extra virgin olive oil to drizzle
 Freshly ground pepper
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​Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra on a foil covered sheet. Salt to taste, and wipe olive oil on the okra with a paper towel until coated.
Roast in the oven for 15 minutes (large okra takes a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. 
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Remove from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot.
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No Peek Chicken

11/3/2016

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Tonight our chicken casserole disappeared. I made it earlier in the week and put it in the fridge. Then Addison was able to put it in the oven and turn the oven on when I called. When everyone got home from practice and work, dinner was ready! 
2 boxes Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
Chicken breasts or tenders
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How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 1 1/2 hours and “Don’t Peek!”
Top with dried onions, if you'd like (my kids don't like)

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Green Chile-Chicken Casserole

8/15/2016

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Living this close to New Mexico, it's tough to pass on the roasted hatch chiles. This is just one of the ways we love to use our amazing New Mexico chiles. Plus, it's a great freezer casserole.
INGREDIENTS
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded or cubed cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
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INSTRUCTIONS 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.

To Store
Cover with plastic wrap and then foil. Write baking instructions on top.
​
To Bake
Thaw. Bake at 350° for 30 minutes or until bubbly.
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Sittin' on the Ritz Chicken

8/14/2016

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This recipe is classic comfort food and delicious on a cool night. With the first day of school around the corner, it is the perfect time to make some of these amazing make-ahead casseroles. 
INGREDIENTS
  • 3 cups cooked shredded chicken or turkey
  • 1 can (10.75 oz) cream of chicken or cream of mushroom soup
  • 1 cup sour cream or plain greek yogurt
  • 2 sleeves of Ritz crackers, crushed
  • 1 stick (1/2 cup) butter, melted
  • 2 tbs poppy seeds (optional)
  • add some steamed broccoli and make it a meal!
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.
  2. In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken. 
  3. Turn into prepared pan. Add broccoli. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
  4. Cover and Freeze
  5. Thaw. Bake uncovered for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Kids in the Kitchen

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I love to order easy meals from Schwans.com. My kids can toss a pouch of broccoli into the microwave for us.
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The kids love to pour the pieces into the pan - We pour the chicken mixture, topped it with broccoli, then ritz crackers, and butter.
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This is the favorite piece to help with on this recipe - the smashing of the crackers! We put the crackers in a big ziplock bag before the crushing to minimize the mess.
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My 10 year old measured out the cup of butter and put the bowl in the microwave for 20-30 seconds increments until melted.
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Freezer Breakfast Burritos

8/11/2016

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INGREDIENTS
2 dozen eggs
1 cup milk
2 tablespoons butter
Shredded Cheese to taste
24 flour tortillas

INSTRUCTIONS
Mix eggs, milk and butter in a pan. Stir constantly. Cook until scrambled. Fill tortilla with your choice of breakfast goodness and roll up.


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Customize Options
Veggies: Onions, Peppers or Mushrooms
Meat: Bacon, Ham or Sausage
Hasbrowns
​The options for customizing freezer breakfast burritos are limitless.

To Freeze
Place the tortilla on Press and Seal plastic wrap. Fill with your eggs, meats, and cheeses.
Tuck the ends in and roll the tortilla. Tucking the ends in will help you keep your goodies inside.
Roll the sides of the Press and Seal plastic wrap.
Fill a gallon bag with 6 or so burritos 

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Kids in the Kitchen

My children can cut the pieces of plastic wrap, lay them out on the table, and place tortillas on each. I let them choose their fillings sometimes and sometimes I just make them filled with what we have on hand. Once I fill the tortillas with the eggs, the kids can roll and wrap the tortillas. They are always really good about helping us to keep everything labeled too. 
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Tater Tot Casserole

8/8/2016

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The other day we were playing a game and asking each other crazy questions and one of the kids asked what we would choose to have for their last meal. Without hesitation, the youngest one said, "Tater Tot Casserole!" and he meant it.

When this child was just old enough to walk, I made Tater Tot Casserole. We'd finished the meal, left the table, and in a few minutes found ourselves looking for the baby. He was back in the kitchen, on top of the table, finishing the rest of the casserole, and eating with his hands. His love for this tasty casserole started early and has stayed strong.  

Ingredients
2 lbs ground beef
1 bag tater tot rounds
1/2 onion, finely chopped
1 can cream of mushroom or cream of chicken
1 can green beans
salt and pepper to taste

Directions
​Preheat oven to 350 degrees.
Brown ground beef.
Saute onion.
In a casserole dish, combine ground beef, sauteed onion, cream of mushroom or cream of chicken and a can of green beans.
Top mixture with tater tots.
Sprinkle shredded cheddar cheese over top of tater tots.
Bake in oven for 30-40 minutes.
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Freezer Bean Burritos

8/7/2016

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Back to school is nuts so one of the things that we do to prepare is prep some make-ahead meals. One of our favorite things is an easy portable wrap or burrito. Today after church we came home and all pitched in to make some bean and cheese burritos.

Here's how:
Ingredients
Press and Seal
1 pk 10 Tortillas
1 lg can Refried Beans
1 can of diced tomatoes (spiced) or Salsa
1 pkg taco seasoning
shredded cheese, to your hearts desire
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To start, we typically cut 10 pieces of press and seal paper and lay them all over the table. Then we put a tortilla on each of the press and seal sheets. In a bowl combine the can of beans and diced tomatoes or your favorite salsa and stir in a package of taco seasoning.

Spread the bean mixture into the middle of the burrito and top with shredded cheese. Tuck the ends of the  tortilla in and roll. The press and seal should make this process easier to make a good tight roll. A good tight burrito makes sure that all your bean-y goodness stays put inside.
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As soon as they are rolled, stack them in zip-top freezer bags. This method is particularly helpful if you’re going to pack a few burritos for work or school. It also gives you an extra layer of protection against burritos freezing together.

This is such an easy recipe, that the kids can help. They can do it all! I split up tasks and ask each one to do some part of the chore: read and help everyone follow the directions, shred the cheese, roll the burritos, wrap them up and label the freezer bag.


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​Defrost Instructions: Place the desired number of burritos in the fridge overnight and warm in the oven at 350F before serving. Or you can defrost, straight from the freezer, in the microwave or oven. Burritos can be warmed for 10-15 minutes in the oven or 2 minutes in the microwave.

​Microwave Baking Instructions: Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
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