Yummy in My Tummy Recipes

Beef  Barley Stew - Croc Pot Style (aka throw it all in)

1 lb beef round, cubed and cooked

5 cloves garlic

1/2 tsp salt

1 tsp freshly ground pepper

3 ribs celery, chopped

1 onion, chopped

1 zucchini, coarsely grated

3/4 cup barley

1 tsp thyme

1 tsp oregano

2 qt beef broth

1 can tomato soup

                                           Cook on low 6 to 8 hours or on high 4 hours


Mom's Chili Recipe

2-4 1 lb cans of beans

1 onion chopped

1 lb ground meat (moose)

16 oz. tomato sauce

1/4 cup ketchup

1/4 cup chili sauce

1/4 tsp paprika

1/4 tsp cayenne

2 Tbsp chili powder

2 tsp Worcestershire sauce

(optional - add a squirt of Rooster sauce for extra heat)

- cook meat and onion

-add other ingredients and heat on stovetop

Black Bean Lasagna9 lasagna noodles (8 oz)

2 15 oz cans black beans
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves
2 15 oz cans tomatoe sauce
1/4 cup chopped cilantro
12 oz cottage cheese
8 oz cream cheese
1/2 cup sour cream

Mix the first six ingredients (not including the noodles)
Mix the last three ingredients
Layer: noodles - veggie mix - cheese mix
(I like to then grate some cheese onto the top layer if I run out of cheese mix)

Cook @ 350 degrees for about 45 minutes

Thai Red Curry

2 teaspoons olive oil

·                            1 pound skinless, boneless chicken breast halves - cut into thin strips

·                            1 tablespoon Thai red curry paste

·                            1 cup sliced halved zucchini

·                            1 red bell pepper, seeded and sliced into strips

·                            1/2 cup sliced carrots

·                            1 onion, quartered then halved

·                            1 tablespoon cornstarch

·                            1 (14 ounce) can light coconut milk

·                            2 tablespoons chopped fresh cilantro

Directions

1.                Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

2.                Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Picnic Perfect Chocolate Cake

2 cups flour

2 cups sugar

1 tsp backing powder

2 tsp backing soda

3/4 cup cocoa

mix dry ingredients

1 cup milk

1 cup coffee

1 cup applesauce

2 eggs

1 tsp vanilla

add wet ingredients

350 degrees