Easy Eats – Crockpot Corned Beef & Cabbage

Easy Eats - Crockpot Corned Beef & Cabbage


1-3 lb. Corned Beef Brisket w/ seasoning packet 1 lb. red or new potatoes, whole 3 carrots, cut in bite-size pieces 2 bay leaves 3 cloves garlic, whole 1 tsp. dried thyme 1 tsp. salt 1 tsp. pepper 3 cups beef broth 1 head of cabbage, sliced into ribbons


Place the brisket, fat side up, in the crock pot. Sprinkle the seasoning packet all over it. Add the carrots, potatoes, and garlic to the crock pot.  Season with salt, pepper, bay leaves, and thyme. Pour in the beef broth. Cover with the lid and set the heat to LOW. Cook for 6 hours. After 6 hours, add the cabbage to the crock pot. Cover with the lid once again, and set the heat to HIGH and cook for 1 hour.


Easy Eats – Healthy Cod

Easy Eats - Healthy Cod Ingredients 1 lb cod fillets 14 1/2 oz. can diced tomatoes 1/4 cup diced yellow onion 1 green pepper 1 red pepper (or yellow) 1 cup spinach (chopped) 1 pkg sliced mushrooms 2 TB garlic 1/4 cup olive oil 1/8 tsp salt


Saute olive oil and garlic for 5 minutes on low/med heat. Add chopped peppers and onion, cover and cook on low for about 5-10 minutes stirring occasionally. Add mushrooms, canned tomatoes and spinach, stir and cover on low/med heat for 5 minutes. Add cod on top of all the vegetables, season and cover. Bring to a boil. Once boiling, turn down to low and simmer on low for about 10 minutes. Cod is done when it is flakey and starts splitting apart. *season to taste


Easy Eats – Stuffed Peppers

Easy Eats - Stuffed Peppers


1 lb. ground beef 1/2 cup uncooked long grain white rice 1 cup water 6 bell peppers 2-8 oz. cans tomato sauce 1 TB. Worcestershire sauce 1/4 tsp. garlic powder 1/4 tsp. onion powder Salt & pepper to taste 1 tsp. Italian seasoning


Preheat oven to 350 degrees. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.


Easy Eats – Rosemary Ranch Salmon

Easy Eats - Rosemary Ranch Salmon Ingredients 4 salmon fillets Kosher salt Lemon Pepper Fresh rosemary, chopped fine (about 1 TB) Ranch dressing (about 1/3 cup)


Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. (Use foil for easy cleanup.) Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper. Chop fresh rosemary finely and sprinkle on top. Spread ranch dressing evenly on top. Bake for 10 minutes, skin side down (if yours have skin). Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.


Easy Eats – Oven Poached Salmon

Easy Eats - Oven Poached Salmon


3 cups broccoli florets 2 cups cherry or grape tomatoes 1 lb. salmon fillets (cut into 4-4oz. pieces) 1 TB. olive oil 1 TB. soy sauce salt & pepper


Preheat oven to 400 degrees.  Cut 4 long pieces of aluminum foil and lay flat on the counter. Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil. Add salt/pepper to taste and drizzle with olive oil and soy sauce. Place salmon piece on top of each broccoli cherry parcel. Add salt/pepper to taste. Seal the aluminum foil parcels. Bake for 20-25 minutes or until salmon is cooked through.


Easy Eats – Strawberry-Chocolate Parfait

Easy Eats - Strawberry-Chocolate Parfait Ingredients Strawberries (or raspberries, blueberries) Brownies, crumbled Chocolate Ice Cream Whipped Cream Chocolate Liqueur (optional)


Toss 1/2 cup strawberries (or berries of choice) with 1 TB chocolate liqueur (optional), layer with crumbled brownies and chocolate ice cream into 2 glasses. Top with whipped cream and more berries. Enjoy!


Easy Eats – BBQ Chicken Nachos

Easy Eats - BBQ Chicken Nachos


Half a bag of Tortilla Chips 2 cups grated cheddar 1 1/2 cups shredded rotisserie chicken 1/3 cup BBQ sauce 4 scallions, thinly sliced


Heat oven to 450° F. On a foil-lined rimmed baking sheet, layer the chips, Cheddar, and chicken. Bake until the Cheddar is melted, 3 to 5 minutes. Top with the barbecue sauce and scallions.


Easy Eats – Chicken Pot Pie

Easy Eats - Chicken Pot Pie Ingredients 1 lb boneless, skinless chicken breast halves, cubed 1 TB vegetable oil 1 cup carrots, diced 1/2 cup celery, diced 1/3 cup onion, diced 1 cup frozen peas 1/3 cup butter 1/3 cup flour 1/2 tsp salt 1/4 tsp pepper 1/4 tsp celery seed 1/4 tsp poultry seasoning 1 3/4 cups chicken broth 2/3 cup milk Refrigerated pie crust (2 ct)


In a large pan, saute the chicken in vegetable oil over medium high heat until cooked through and no longer pink. Remove the chicken from the pan. Reduce the heat to medium and add the butter to the pan.  Add the carrots, onions and celery and saute until soft, about five minutes. Add the flour, salt, pepper, celery seed and poultry seasoning to the pan and cook for 2-3 minutes, stirring frequently. Slowly add the chicken broth and milk to the pan, stirring constantly. Add the chicken and the peas. Simmer until mixture thickens. Remove from heat. Preheat oven to 425. Line a pie pan with one of the crusts and add the filling. Cut several slits into the other crust BEFORE topping the pie.  Tuck the top crust under the bottom one around the edges and pinch to seal. Bake in preheated oven for 30-35 minutes. Cool 10 minutes before serving.EasyEats_EmailBlock_01_26_chickenpotpie

Easy Eats – Baked Spaghetti

Easy Eats - Baked Spaghetti


12 oz. spaghetti 4 eggs, beaten 2 TB. butter 2/3 cup Parmesan cheese 2 TB. butter 1 cup cottage cheese 1 (28 oz.) jar spaghetti sauce 1 cup shredded mozzarella


Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.Bake until hot in the center, about 30 minutes.


Easy Eats – Slow Cooker Steak & Potato Soup

Easy Eats - Slow Cooker Steak & Potato Soup


1-1/4 lb stew meat, cut into bite-sized pieces 1/4 cup chopped onion 1/4 tsp salt 3 cups cubed and peeled Yukon gold potatoes 4 cups beef broth 1 cup steak sauce 1 TB chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 2 TB minced fresh parsley


Place all ingredients in the slow cooker. Cover and cook on LOW for 8 to 10 hours.