Posts Tagged With: easy recipes

Tangy Roast & Spicy Indian Potatoes


Crock pot recipe: total time: 7 to 8 hours 

If you’re tired of plain ol’ roast, try this recipe to change things up.  But, think of it more as a template that you can tweak and make your own.  It’s a good starting point, but throw in whatever you like!


  • a roast – pork or beef  (we used a 2.5 lb beef roast)
  • two bouillon cubes
  • 1 packet of powder ranch dressing powder
  • 1 jar of banana pepper rings (large or small bottle, depending on your taste) *
  • 1/2 to 3/4 stick of butter (I used a whole stick, but would use less next time)*
  • Onions, peppers, carrots – anything else that you’d like in your roast
  • Chicken broth(?) *see the Tips below


  1. Put the meat on the bottom of the crock pot
  2. dump in everything else (including the juice from the jar of banana peppers)
  3. Cook on low for 7-8 hours, or if you’re low on time, on high for 3-4 hours (but, low for longer is better!)
  4. Serve over/with rice, mashed potatoes, or any side.  We cooked up some spicy Indian potatoes (recipe below).


I loved the roast cooked just like it’s described above.  It was moist and tender.  The butter gave it a great  flavor, even if your health took a hit because of it.  And, I loved the sharp, tangy flavor of the banana peppers.  But, my fiance thought that it was too acidic, so here are things we might change next time:

  • Use a smaller jar of banana peppers, and only about 1/2 to 3/4 of the juice.  This would cut down on the vinegar/acidity.
  • To make up for the lack of juice (and butter – like I noted above, we’d cut down on butter), we’d use a cup or so of chicken broth.
  • Next time I’d throw in some spice, like a jalapeno, chili pepper, or just some crushed red chili flakes

I love recipes that you can throw together and then not think about for 7 hours!


We didn’t want to cook any rice, so we made one of my absolute favorite dishes: potatoes pan roasted and spiced up, Indian style:


  • Potatoes (about one per person)
  • cooking oil (olive or vegetable)
  • mustard or cumin seeds (about 1 teaspoon)
  • salt (1/2 tsp or to taste)
  • turmeric (about 1/2 tsp)
  • red chili powder (about 1 tsp, or less depending on your spice tolerance)
  • cilantro


  1. Peel the potatoes.  Cut them in half, lengthwise, and then cut them into thin slices.
  2. Heat up the oil in a pan.  I’d say about 3-4 tablespoons of oil – enough to coat the bottom of the pan.  Not too much, because you’re not deep frying the potatoes, but you want enough to be able to pan fry them.
  3. Once the oil is really hot (don’t let it start smoking, but it should be pretty hot!), dump your mustard or cumin seeds in.  They should splutter, or instantly start popping open.
  4. As the seeds are spluttering, dump in your potato slices, and then you may want to cover them for a few seconds until things calm down.
  5. Mix in your salt, turmeric, and chili powder.
  6. Cover and cook until your potatoes are the consistency that you want them.  This should take about 5 minutes.  The longer you cook them, the softer they’ll be.
  7. If you want your potatoes to have a little crunch to them, then turn up your heat to high for the last minute or so, and they should start frying some more along the edges.
  8. When they’re done, sprinkle some cilantro on top and enjoy!

Get your slices pretty thin – about 1/4″ thick so they’ll cook quickly

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Creamy Rice, Chicken & Spinach

Total time: 35 minutes

This one’s really simple, easy, and tasty!  

What you need:

  • ¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing*
  • 1 lb. boneless skinless chicken breasts, cut into strips, or bite-sized pieces, whichever you prefer
  • 1-1/2 cups fat-free reduced-sodium chicken broth
  • 2 cups instant brown rice, uncooked
  • 4oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed (it’s essentially just low fat cream cheese)
  • 1 pkg. (8 oz.) baby spinach leaves
  • 1 large tomato, chopped (or you can use cherry tomatoes cut into halves, which is what I prefer)
  • 2 Tbsp. Grated Parmesan Cheese

 Make it:

 HEAT dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.

ADD Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.

REMOVE pan from heat. Let stand, covered, 5 min. Stir in tomatoes; top with Parmesan.

*Note: You can really use any type of dressing that you would think is tasty.  Once I was out of salad dressing all together so I used Buffalo wing sauce, and it turned out great.  

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Crock Pot Cashew Chicken

2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/2 cup soy sauce*
4 Tbsp rice wine vinegar*
4 Tbsp ketchup*
1 Tbsp brown sugar*
2 garlic cloves, minced (1 teaspoon)*
1 tsp grated fresh ginger*
1/2 tsp red pepper flakes*
1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in the crock pot. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.  Garnish & serve with cilantro.

(Note:  the sauce, while it may look like a lot, thickens as it cooks, so you have considerably less than what you began with.  So, if you want it to be extra saucey, or a little more runny, maybe throw in a bit of chicken broth.  But, I tried it just like it’s written above and it was fantastic!)
*If you want to have a drier dish (less sauce), half the sauce ingredients.

(Original recipe from Six Sisters’ Stuff, here.)

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