Warm comforting crock pot meals are perfect for those chilly Fall evenings! Today, I am sharing the simple answer to What's For Dinner Tonight? Crock Pot Beef Tips with Mushroom Gravy served over Mashed Potatoes! So good and so simple to make!
CROCKPOT BEEF TIPS AND MUSHROOM GRAVY
3LBS STEW MEAT
3 GARLIC CLOVES CRUSHED
1 MED ONION CHOPPED
3 CUPS BEEF BROTH
2 CUPS SLICED WHITE MUSHROOMS
A FEW SHAKES OF WORCESTERSHIRE SAUCE
1 PACK LIPTON ONION SOUP MIX
1/4 CUP WATER
3 TBSP CORN STARCH
1 TBSP BUTTER
1 TBSP OLIVE OIL
S/P
MRS DASH
GARLIC POWDER (TO TASTE)
SEASON BEEF WITH S/P GARLIC POWDER AND MRS DASH. BROWN IN BUTTER AND OLIVE OIL IN MED SKILLET. WHEN BROWNED PLACE IN THE BOTTOM OF A COLD CROCK POT. ADD ONIONS, BEEF BROTH, ONION SOUP MIX, MUSHROOMS AND WORCESTERSHIRE SAUCE. RETURN TO CROCK POT BASE COVER AND COOK ON LOW 5-6 HOURS OR HIGH 3-4 HOURS. 30 MINUTES BEFORE DONE WHISK TOGETHER WATER AND CORNSTARCH AND ADD TO CROCK POT AND STIR. LET COOK 30 MINUTES TO THICKEN UP. SERVE OVER MASHED POTATOES!
I am also sharing an easy DIY project to do on a lazy Fall afternoon! Adding a skirt to a side table or sofa table is functional, simple and beautiful!
For recipe details and project instructions, check out the video below!
Thank you so much for visiting today, if you are new here I hope you will SUBSCRIBE, I put out new videos each week about all things home!
Meal Prepping for the Week is great because it can help save time you during the week and can help insure you eat healthier meals. Doing a little prep work early in the week will pay off everyday at lunch and dinner. Let me show you how easy it can be to meal prep and eat healthier!
One of our favorite lunch time meals is grilled chicken salad. On Sunday afternoon I season a few packages of thinly sliced chicken breast and grill them up for meals during the week.
Whether for lunch or dinner, a little meal prep early in the week can save time and money all week long!
A few containers of soup in the freezer can feed a hungry crowd today or next week.
Mom’s Vegetable Soup
This recipe is very forgiving! You can swap out any of the ingredients and add whatever your family likes!
1 tbls olive oil
1 tbls butter
1 med chopped onion
3 cloves garlic crushed
6 stalks of celery chopped
6 carrots chopped
3 potatoes peeled and chopped
28 oz can crushed tomatoes
32 + veggie broth
½ cup white wine optional
A few shakes of Worcestershire sauce
A few bay leaves
2 tsp sugar
2 tsp garlic powder
1 tsp basil
1 tsp thyme
⅓ cup chopped fresh parsley
1 tsp Mrs Dash
S/P
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
1 cup Stellina pasta
Melt oil and butter in large stock pot. Saute celery, onions and garlic until they begin to soften. Add carrots and potatoes combine and cook together 5 minutes. Add wine and let cook 3 minutes. Add crushed tomatoes, veggie broth and seasonings, bring to a boil and cook 10 minutes. Add frozen veggies and return to boil, reduce heat and simmer covered for 30 minutes or until potatoes and carrots are soft. Return to boil and add pasta and boil until pasta is done. Add chopped parsley and SERVE!
So the time has come when we all turn towards home. The winter season is here, the holidays are over and these are the days when we seek comfort and warmth from our favorite surroundings and from our favorite foods. We ear differently in the winter then we do at other times of the year. At our house we eat more casseroles and cheesy delights. I have put together 4 of our favorite meals ready to eat or freeze to make those cold winter nights super easy!
And of course you cant forget about your crock-pot, this little guy creates the tastiest meals and helps make dinner time super easy.
Below you will find all the recipes along with the video that takes you step by step to help you create these meals at home. Click below!
Sausage and Peppers
6-8 hot and mild sausages
1 green pepper sliced
1 red pepper sliced
1 small onion sliced
homemade or bottled tomato sauce about 24oz
Layer ingredients in crock pot. Cook on high for 2 hours reduce temp to low and cook an additional 3 hours. Serve on soft Italian rolls.
Baked Spaghetti
1.5 lbs ground meat
1 cup onions chopped
3 cloves chopped garlic
1 24 oz jar tomato sauce
1 16oz jar Alfredo sauce
1 can fire roasted tomatoes 14oz
1lb spaghetti pasta
2 cups shredded Italian Cheese
Cook pasta according to pkg directions. In a large pan cook meat, onions and garlic until veggies are soft and meat is browned.
In a large combine the meat veggies, jarred sauces, roasted tomatoes, pasta and one cup cheese. Spoon into prepared dishes and cover with remaining cheese. Bake in 375 oven for 35 mins.
Chicken Enchilada Casserole
1 25oz pkg of flour tortillas
1 can cream of chicken soup
8oz of sour cream
1 4oz can of green chilies
2 cups shredded Mexican cheese blend
1/2 cup chopped green onion
1 tp salt
1 tsp cumin
1/2 tsp pepper
2-3 cups cooked shredded chicken
In a large bowl combine the soup, sour cream, chilies, 1 cup cheese, and half of the green onions. Cut flour tortillas in small pieces and put in bottom of prepared baking dish. Cover with half of the meat mixture and repeat layers ending with remaining flour tortilla, cheese and green onions. Bake in 375 oven for 35 mins.
Chicken and Rice Casserole
1 package long-grain wild rice
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 package fresh sliced mushrooms
1 cup frozen mixed veggies
2 cups cooked shredded chicken
1/2 1 cup mayonnaise
2 cups shredded Cheddar
1 small can sliced water chestnuts, drained
1 teaspoon poultry seasoning
1/2-1 cup sour cream
10-15 Ritz crackers crushed
Prepare rice according to package directions. Saute the onions, peppers and mushrooms in a large pan until soft. Combine all ingredients in a large bowl except for the crackers and 1 cup of cheese. Spoon into prepared baking dish and cover with crushed crackers and cheese. Bake in a 375 degree oven for 35 minutes.
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Enjoy the recipes and this time with your families!
I have been thinking of all the ways we can create a less stressful home for ourselves. With children that time of day when everyone is home from school, hungry with little time to to eat and get back out the door to after school activities. This time of day was always the most stressful for me especially when I had not planned what to feed everyone for dinner. I soon learned that the only sure way to make these after school bewitching hours easier was to plan, and by plan I mean meal plan. Taking a few minutes at the start of each week and create a meal plan and grocery list saves me time and energy everyday.
Today I am sharing with you a 5 day dinner plan to help ease your family into their evening, well fed and less stressed. Each week I plan 5 weeknight meals keeping one night free for leftovers and one night free for dinner out.
I've included a grocery list for you to bring to the store to make everything on our meal plan. And most importantly the recipes are included to easy make everything on our meal plan.
To get our meal planning week kicked off I share the step by step recipe for my favorite vegetable soup and cheesy bread, one of the meal options for the week.
All the detail can be found in the video below:
Click HERE To download your own free Meal Plan & Grocery List Printable. The recipes for the meal options in the 5 Day Meal plan can be downloaded HERE
Thank you so much for visiting today and please leave me a comment and let me know if you try any of the recipes in the 5 Day Meal Plan!
Today I am back with more freezer meal recipes and some tips on how prep and freeze these meals to get the most out of all you hard work!
If you are new here I am so glad that you found me! Please Subscribe! I put out videos every week about all things home!
Crock Pot Creamy Chicken and Wild Rice Soup I found this recipe from the Little Spice Jar Blog! Awesome recipes and kitchen ideas! The original post can be found HERE
1 cup wild rice
1 pound boneless, skinless chicken breast
1 cup onions, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
1 tbsp dry parsley
S/P
1 tbsp Italian seasoning
6 cups low sodium chicken broth
2 cups water (or additional chicken broth)
2 tablespoons Mrs. Dash’s Original
6 tablespoons butter
1/2 cup all purpose flour
2 cups milk
salt and pepper
Ranch Chicken Taco Meat: 2-3 Lbs of Chicken 1 packet of Ranch Dressing Homemade Ranch Video: HERE 1 packet of taco seasoning (Homemade Recipe Below) 1 can chicken broth Mix Ranch and Taco packets with can of chicken broth. Pour over chicken in crock pot and cook on High for 4 hours. When done remove chicken to shred to be used in tacos or for sandwiches. Taco Seasoning Mix 4 tablespoons chili powder 2 tablespoons cumin 1 tablespoon dried parsley 1 tablespoon paprika 1 tablespoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano 2 teaspoons sugar 1 teaspoon red pepper flakes
Chicken Tetrazzini 16oz pkg linguine pasta 3-4 cups of cooked shredded chicken 1 cup of frozen peas 1 cup of sliced mushrooms 2 14oz cans chicken broth 1 cup fat free half and half 6 tbsp flour 6 tbsp butter 1/2 cup Romano cheese 2 tbsp chopped fresh parsley 1 cup shredded Italian cheese s/p to taste 1/2 tsp red pepper flakes 1 tsp minced onion 10-12 crushed Ritz crackers Cook pasta according to pkg directions. Melt butter in a large sauce pan. Add flour and mix well to make a roux. Slowly add broth mix well.Add S/P, pepper flakes & minced onion. Remove from heat and add half & Half. In large bowl mix pasta, peas, mushrooms, chicken, Romano cheese, and fresh parsley. Cover in prepared sauce and mix to combine. Pour into prepared dish and cover with cheese and crushed Ritz. Cook for 35 min in a 375 oven or cover and freeze.
Nacho Casserole 1.5lbs ground meat 2 cups salsa 1 can black beans 1 cup frozen yellow corn 1/2 small onion chopped 3 cups tortilla chips crushed 1 16oz container sour cream 1 can sliced or chopped olives 1 cup grape tomatoes sliced 1 cup of Mexican cheese blend In a large pan cook ground meat and onion until done. Stir in salsa and cook for 20 minutes. Add black beans and corn and cook through. In a 9x13 place crushed chips in bottom of pan, cover with meat mixture. Spread sour cream on top of meat. Sprinkle tomatoes and olives on top and cover with cheese. Cover with foil and bake @ 375 for 35 minutes.
Penne Melanzana 1 small eggplant chopped 1 zucchini chopped 1 small onion chopped 3 cloves mince garlic 1 14oz can of fire roasted tomatoes 1 14oz can of tomato sauce s/p 1 tsp basil 1 tsp garlic powder 1/4-1/2 tsp red pepper flakes 10oz cooked penne Shredded Italian cheese Cook pasta according to pkg instructions. In a large pan cook eggplant , zucchini and onion until soft. Remove from pan and brown ground meat until cooked through. Add veggies back into the pan with the diced tomatoes, tomato sauce and spices. Cook until heated through remove from heat. Add pasta & 1 cup of cheese to pan and combine well. Place mixture in prepared pan, cover with remaining cheese. Cover with foil and bake in a 375 oven for 35 minutes. Thank you so much for visiting! Leave me a comment down below and let me know if you try any of these recipes, I'd love to know what you think!
My Sick Day Vlog video will be up on Friday morning
My Sick Day Vlog video will be live on Friday morning but I wanted to make available immediately the March Meal Plan Calendar! One of the tasks I never look forward to each week is meal planning. Sometimes it can be so hard to come up with something new to make for dinner! Some weeks it feels as if we are eating the very same meals we ate the week before.
i have put together a month of meals for March that is available as a free download to help you with your meal planning. There is a dinner listed everyday in the month of March with some leftover days included. I have also included some meatless meals throughout the month as well.
You can down load your copy of the March Meal Plan HERE Let me know in the comments below if this was a helpful tool for your own meal planning. I would love to include a meal plan each month and feature some of the recipes in upcoming videos!
Thank you so much for visiting and please SUBSCRIBE, I would love to have you all back as part of our Bashful community!
Well, if you are already here then you know my big news! The big news is that I had my blog redesigned and it looks beautiful! I have had a blog for the last few years and since beginning my YouTube channel my poor blog had been very neglected. One of my goals for 2018 was to combine YouTube and Blogging. The blog will be an accompaniment to my YouTube channel and where more information on projects, recipes or products mentioned in videos can be found. I also hope to offer free printables as we enter into spring. So if this is your first time here Welcome and I hope you will continue to follow along!
In this Vlog video below, I share a great recipe for breakfast oatmeal, an outfit of the day and my Valentine's tablescape! Valentine's Day is such a fun holiday to celebrate both with my little ones in my classroom and my loves at home.
Thank you all for visiting today and please take a moment to leave a comment down below and let me know how you celebrated Valentine's Day this year! You may Subscribe to my YouTube channel HERE
Having a freezer full of delicious homemade prepared meals is truly a blessing! I have always tried to stock my freezer with meals I could pull out the night before for dinner the next day when time is short. In today's video I am sharing some great freezer meal recipes, my process to make it all so much easier and the supplies I rely upon to get the job done! This time I have a new twist; I am preparing meals to send with my college kids as they head back to school. Individually proportioned freezer meals from home can be so comforting for those hungry college kids far from home! Recipes and details below!
Freezer Meal Recipes:
Crock-pot Barbecue Chicken
4lbs skinless boneless chicken breast
Salt/Pepper/Garlic Powder/Mrs. Dash
One bottle barbecue sauce
1/2 cup water
Place chicken in cold crock-pot. Season well with salt, pepper, garlic powder and Mrs. Dash. Add 3/4 bottle BBQ sauce and water. Turn crock-pot on high and cook for 4-5 hours. When done shred with 2 forks and let cool a bit to thicken up.
Veggie Chili
This Pioneer Women recipe is the best veggie chili recipe that I have ever made. The full recipe can be found here: Veggie Chili Recipe
Chicken Soup
4-5 celery stalks chopped
One med onion chopped
3 cloves garlic crushed
1/2 cup white wine
48 oz chicken stock
3 cups vegetable stock
s/p
Fresh parsley to taste chopped
fresh dill to taste chopped
3-4 dashes Worcestershire Sauce
2-3 shredded cooked boneless skinless chicken breast
5-6 sliced carrots
1 1/4 cup Stellina pasta
In a large stock pot in olive oil and one tablespoon of butter saute celery, onions and garlic until translucent. Add wine and cook 2 more minutes. Add chicken and veggie stock, chicken and carrots and bring to a boil, cook until carrots are tender. Add remaining ingredients and simmer until pasta is done.
Turkey Chili
World's Easiest
3lbs ground turkey browned
Large jar of Pace Picante sauce
28oz can crushed tomatoes
Package of taco seasoning
1 can of black beans
1 can of red kidney beans
Sugar to taste (about 2 tablespoons)
1 tablespoon parsley
1 teaspoon of basil
1 teaspoon of red hot pepper flakes
Transfer browned ground turkey to a large stockpot. Add remaining ingredients stir well after each addition. Bring to a boil then reduce heat simmering for 40 mins stirring occasionally. ( Told you it was the world's easiest chili recipe.)
Baked Ziti
To make one pan, deep dish approx 11x7
1 lb box ziti cooked according to package directions
Favorite homemade tomato sauce recipe or 2-3 jars sauce
16 oz container ricotta cheese (whole milk or part skim)
16oz bag of Italian shredded cheese blend
s/p Garlic Powder Dried Parsley flakes
Spray pan with non stick cooking spray. Mix ricotta cheese with s/p to taste, 1 tsp garlic powder and 1 tsp parsley flakes, set aside. Combine cooked ziti with tomato sauce. Cover bottom of pan with a thin layer of tomato sauce, cover bottom of pan with half of the cooked ziti and sauce. Using a spoon spread the ricotta cheese over pasta until well covered. Add the other half of the pasta and sauce. Add more tomato sauce if desired and cover the top with shredded Italian cheese blend and sprinkle additional dried parsley flakes on top. Cover with tin foil and bake in a 375 degree oven for 35 minutes.
Thank you so much for spending some time with me today in my kitchen! I hope you will leave me a comment below and be sure to subscribe to My Bashful Life on YouTube for more great ideas!
Preparing for the holidays, any holiday, is one of my favorite things to do. I love the holidays so much because they mean that I will be surrounded by the people I love the most and everyone is happy to be together. We always gather for a huge meal, usually full of much loved traditional dishes, Easter is no different. We gather with a few family and friends to celebrate Easter Sunday. I thought it would be fun to take you all along with me while I do some of my Easter prep. There are usually three steps to prepping for a holiday meal. the table, the food, and the buffet. For the tablescape this year, I chose to go with a pink and white theme. Pink always reminds me of spring and and white is my favorite color of table linens and place settings.
I like to start with the centerpiece to help bring color to the table. I usually like to use some kind of live arrangement. I found this pretty pot of flowers at Walmart for under $10 and I thought the ability to plant it in the yard after Easter was an added bonus.
Keeping with the pink theme I wrapped the pot in some pink tissue and sparkly ribbon. This always dresses the centerpiece for the celebration!
The adorable napkins I purchased at the dollar spot at my favorite Target. They are really Tea Towels but I thought they were so cute and my family could use a little extra napkin space!
One of the recipes we make every year to go along with our Easter ham is something we call Grammy's Pineapple Bake. This is a recipe I got from my friends grandmother, it has been in their family for decades. The recipe only has a few ingredients and it is so easy to throw together.
Grammy's Pineapple Bake
1/2 cup butter
3/4 cup sugar
a pinch of salt
3 slightly beaten eggs
1 20oz can of (Dole) crushed pineapple
5 slices of white sandwich bread
Preheat oven to 350 degrees. Prepare 9x11 casserole dish with non stick cooking spray.
In a large mixing bowl, cream together with a hand mixer, the butter and sugar until light and fluffy. Add the pinch of salt and the beaten eggs. Add the crushed pineapple and mix with a spoon until blended. Tear the 5 slices of bread into tiny pieces and add to the mix. Stir until well blended. Let sit for 5 minutes. Stir mix and add to prepared casserole dish. Bake in 350 oven for 40-45 minutes, until top is just beginning to turn brown.
This recipe is great with your Easter ham!
For the holidays, we eat buffet style. We sit down in the dinning room and the food is laid out in the kitchen. I always place my platters and dishes out early so I can be sure I will have what I need. I put out the serving pieces and the warming trays too. It helps me feel like I'm prepared!
Looking for more information on my Easter Prep? Check out this video!
Thank you so much for spending some time with me today and I hope you take a minute to subscribe. Leave me a comment and tell me what your favorite part of spring is.
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