Recipe Save: Ham & Beans

Origin:  Modified Internet
Total Preparation Time: 15 minutes (plus overnight bean soak)
Actual Cooking Time: 8 hours
Number of Servings: 6-8 servings


  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt to taste
  • pepper to taste


  1. The night before you want to cook the beans, sort the beans and remove any pebbles or beans that just don’t look right.
  2. Put the sorted beans in a large bowl or crock and cover with water, leaving about 1-2 inches of water above the beans.
  3. The next morning drain and rinse the beans.
  4. Put the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.
  5. Add water.
  6. Cover and cook on low about 8 hours, until beans are tender.
  7. If needed, remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix.


I typically dice up leftover ham when I make a spiral ham, freeze it and us that when I want to make some ham and beans.  Many like to serve this with cornbread.  Sometimes I like that but sometimes it just seems too heavy.  Some light and buttery biscuits or croissants can be nice too.


Recipe Save: Beef Stew

Origin:  Modified Internet Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8


  • 2 lbs beef stew meat, cut in 1-inch pieces (lean beef round works well)
  • 1⁄4 cup flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme leaves
  • 3⁄4 cup beef broth
  • 1⁄4 cup tomato paste
  • 1⁄4 cup red wine or cooking sherry
  • 2 garlic cloves, minced
  • 1 lb red potatoes, peeled and cut into quarters
  • 8 ounces whole mushrooms, cut into quarters
  • 8 carrots, peeled and cut into either large slices or 2 inch pieces


  1. In a gallon zip seal bag, combine the flour, salt, pepper, and thyme.
  2. Place beef in bag and toss to coat.
  3. Heat a stainless steel or cast iron skillet (avoid nonstick skillets, if possible).
  4. Add a few teaspoons of vegetable oil.
  5. When the oil starts to shimmer or smoke (just slightly) add the meat but don’t crowd the pan (leave a few inches of space between pieces).
  6. Once you put the meat in the pan, let it be.  Meat needs a few minutes of uninterrupted contact to properly sear. (It will stick to the bottom and then release naturally when seared.  After a few minutes shake the pan.  If the meat releases it is ready to be flipped.  Complete until all side of the meat are seared.
  7. Put seared meat in the crock pot.
  8. In a small bowl combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  9. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  10. Cover and cook on HIGH 5 – 6 hours, or LOW for 8 – 9 hours, until vegetables and beef are tender.
  11. Avoid stirring until close to finished but you can give it a quick stir near serving time just to check consistency.

Recipe Save: Shredded Beef

Origin:  Modified from internet
Total Preparation Time: 5-10 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8


  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth (I use bouillon)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning


  1. Place roast beef into slow cooker.
  2. Add beef broth.
  3. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  4. Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  5. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
  6. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  7. Serve on buns, bread, flatbread or however you so desire.

Recipe Save: Corned Beef & Cabbage

Origin:  Modified from internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 9 hours
Number of Servings: 4


  • 4 large carrots, peeled and cut into 2-3 inch long log-shaped pieces
  • 8 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
  2. pour in the water, and place the brisket on top of the vegetables.
  3. Pour the beer over the brisket.
  4. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  5. Cook the brisket for about 8 hours.
  6. An hour before serving, stir in the cabbage and cook for 1 more hour.

Recipe Save: Fajitas

Origin:  My kitchen
Total Preparation Time: ## minutes
Actual Cooking Time: ## minutes
Number of Servings: 4-6


  • Crockpot Liner
  • 1 lb boneless, skinless chicken breast
  • 1 cup chicken broth
  • 1 lime
  • 3 T taco seasoning (or 1 packet)
  • 2 T butter
  • 2 yellow or vidalia onions
  • 1 lemon
  • salt
  • shredded cheddar cheese
  • shredded lettuce (I prefer iceberg or romaine)
  • guacamole
  • sour cream


  1. Put liner in crockpot.
  2. Add chicken.
  3. Pour 1 cup of chicken broth on top.
  4. Squeeze lime juice into chicken.
  5. Cover with taco seasoning and slow cook on low for 4-6 hours.
  6. When it is done the chicken will look burnt but this is just because of the seasoning.
  7. Before the chicken is finished cooking, slice onions.
  8. Melt butter in pan, add lemon juice, onions and salt to taste.  (Use less salt if your butter is salted)
  9. Shred chicken just prior to serving.
  10. Serve with tortillas, cheese, lettuce, guacamole and sour cream.
  11. Build them the way you like them.


Recipe Save: Baked or Crockpot Lasagna

Origin:  Modified recipe found online
Total Preparation Time: 30 minutes
Actual Cooking Time: 30 minutes baked or 4 hours crockpot
Number of Servings: 6-8


  • 1 package (10 Ounce) Lasagna Noodles (boil for baked, use no boil noodles for crockpot)
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1-2 pounds Ground Beef
  • 2 cloves Garlic, Minced
  • 2 cans diced tomatoes (I prefer petite diced)
  • 1 can (6 Ounce) Tomato Paste
  • 1 can Tomato Sauce
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 1 cup Lowfat Cottage Cheese
  • small container ricotta cheese
  • 1 Egg (beaten)
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Shredded Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 2 cups shredded mozzarella or italian blend cheese
  • 2 pkgs Sliced Mozzarella Cheese (1 lb)
  • 1/4 cup Shredded Cheddar

Preparation Instructions

  1. For baked lasagna, bring a large pot of water to a boil with salt and olive oil.
  2. Meanwhile, in a large skillet or saucepan, cook ground beef with minced garlic over medium-high heat until browned.
  3. Drain fat from ground beef.
  4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
  5. Simmer for 45 minutes while you are working on the other steps.
  6. In a medium bowl, mix cottage cheese, ricotta, beaten egg, parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  7. For baked lasagna, cook lasagna until “al dente” (not overly cooked).

To assemble:

  1. Put some of the sauce in the bottom of the baking pan or crockpot.
  2. For baked lasagna:  arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  3. For crockpot lasagna:  arrange 4 uncooked lasagna noodles in the bottom of the crockpot, breaking apart as needed to cover the area.  Overlapping if necessary.
  4. Spoon half the cheese mixture over the noodles. Spread evenly.
  5. Spoon a little less than half the meat/sauce mixture over the top.
  6. Sprinkle with grated mozzarella cheese
  7. Repeat, ending with meat/sauce mixture and a heavy layer of mozzarella slices and shredded cheddar.
  8. For baked lasagna:  350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
  9. For crockpot lasagna:  cover and cook for 4 hours or until noodles are tender.

Recipe Save – Hot Chili Cheese Dip

Origin: Coworker Recipe Exchange – J.Brower
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes), Simple (6 ingredients or less), Crock Pot
Meal Type: Appetizers


  • 1 can Chili (with or without beans)
  • 1 can Rotel
  • 1 can Cheddar cheese soup
  • 1 lb Velveeta cheese – cubed


  1. Combine all ingredients and heat through to melt Velveeta, serve hot with tortilla chips.

Cook’s Notes

Serve with chips.  A small dip-sized crock pot works great for this delicious dip!

Recipe Save – Easy Sweet & Spicey Meatballs

I had these at a graduation party and they were wonderful. I was shocked when they told me the ingredients. I’ve made them ever since and they always go like hot cakes!

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes) & Simple (6 ingredients or less)


  • 30 Prepared & Cooked Meatballs
  • 2 bottles of chili sauce (found in ketchup aisle)
  • 1 large jar Grape jelly


    1. Combine sauce and grape jelly the crockpot.
    2. Use a whisk to break up the jelly and mix until combined.
    3. Add meatballs.
    4. Simmer on low for about 4 hours or until sauce is warm and meatballs are tender and flavorful.

Cook’s Notes
Either hand roll meatballs using your favorite meatball recipe or purchase frozen prepared meatballs. If you use frozen, allow for more simmering time.

Recipe Save – Vegetable Mulligatawny

I have recipes stored all over the internet.  You can find my recipes at Meals Matter, Zip List, All Recipes, etc.  Then it dawned on me that I have this blog that I’m rarely able to update and is a perfect database to store content that I’d like to access again.  So, why not store my recipes here?!?

So, let it begin with the delicious vegetable mulligatawny that I made on Thursday.  I made it with the intention of having a vegetable soup to accompany our meals for a week.  It is almost gone!  It was really great.  I started with a recipe found at Diabetic Living Online but I modified so it could be an meal accompanying veggie side dish.

  • 2 stalks or 1 cup celery, very finely chopped (I use an electric chopper)
  • 4 carrots, chopped (I think I prefer matchstick chops but sometimes slice or dice to save time and it is just as good)
  • 1 medium  Granny Smith apple, peeled and finely chopped
  • 1 medium onion, chopped
  • 2 turnips or parsnips, diced
  • 2 cloves garlic, minced
  • 2 cans chickpeas or garbanzo beans
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 6 cups chicken broth (you could substitute vegetable broth if you are looking for a vegetarian dish, I typically use water and bouillon)
  • 1/2 cup uncooked basmati rice (I prefer basmati but have used other rices when emptying my pantry surplus and it works)
  • 1 cup or 1 can of coconut milk
  1. In a dutch oven or soup pot place celery, carrots, apple, onion, turnips and garlic.
  2. Turn heat on lowly and add the following spices stirring it into the mix after each spice:  curry powder, ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper.
  3. Pour broth or water and bouillon over the mixture.
  4. Open a can of chickpeas (do not drain) and puree in a blender.  Pour into the soup and repeat with the second can.  I find that it is easier to puree them one at a time.
  5. Cover and cook on low-heat until vegetables are tender (about 1 hour).
  6. Add rice and cook for another 30 minutes to an hour or until rice is tender.
  7. Stir in coconut milk before serving.

Cook’s note:  If I were making for guests I would garnish with some chopped cilantro.  I’ve also made this in a slow-cooker / crockpot before.  Still delicious.  🙂