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January 5, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Contents
Linda's Crock Pot Green Chicken Enchiladas Recipe | Eggplant Fries Recipe Recipe | Cauliflower Rice Recipe | Red Beans and Rice Crock Pot Recipe | Linda's Crock Pot Green Chile Chicken Casserole Recipe | Lamb Cholent Recipe | Crock Pot Green Beans and Potatoes Recipe | Judy's Teriyaki Glazed Spareribs Recipe | Judy's Beef Hash and Green Bean Casserole Recipe

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I have a recipe request, do any of the great cooks here have a tnt recipe for healthy broccoli cheese soup? Want to start a healthy year off with better eating this year. My daughter and I are the only one's here to eat it but, will freeze some for later.
Thanks, bojk lv

Nancy, in the 4 Jan newsletter, Lisa from TX had this recipe:
Lisa's Crock Pot Scalloped Potatoes with Ham Recipe

What does she mean about "sealing edges"?
Thanks, Sherry (in Indiana)

I sure do enjoy your message on every email of "Thought for the day" - it is always uplifting!!! Thank you for including it for those of us who are going through the "gloomy, winter, days" but I also enjoy all of them every day!!!
Jan in Kansas

Betty Crocker Free Samples Just for You 


Linda's Crock Pot Green Chicken Enchiladas Recipe

2 small onions, chopped
2 cloves of garlic
6 boneless, skinless chicken breast, cooked and chopped
1 pkg. taco seasoning mix
2 tsp. cumin
1 (28 oz.) can green enchilada sauce
12 corn tortillas
12 oz. low fat Cheddar cheese

In a skillet, sauté 1/2 onion in about a tablespoon of oil. Cook for 2 minutes and add garlic. Cook 2 minutes more and add chicken, taco mix, and cumin. Mix well, set aside. In a blender, add the rest of the onion and the can of enchilada sauce. Blend until fully mix. In Crock Pot-insert, pour about 1/2 cup sauce on the bottom of the pan and begin building casserole. Start with sauce, then put on tortilla, then a layer of chicken mixture, then a layer cheese. Repeat this pattern until finished. Pour the rest of the sauce evenly over the top and sprinkle a little cheese on the top just before serving.
Linda NM
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Betsy wanted low carb recipes, especially vegetable ones, in the 1/2 newsletter. I feel Bill AL is our expert on this segment of food. Here are 2 wonderful recipes that he shared last year.
Robbie In

Eggplant Fries Recipe Recipe

2 eggplants
2 cups almond flour
Cayenne pepper to taste
Salt and pepper to taste
2 eggs, beaten
Coconut Oil Spray

Peel and cut the eggplant into french-fry shapes. Set aside.

In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whip until frothy. Preheat oven to 400 degrees F.

Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture.
Place the eggplant on a cookie sheet (I sprayed that with the coconut oil), then spray eggplant with a dusting of coconut oil.
Bake for 15 minutes or until crispy and brown.
Bill AL
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Cauliflower Rice Recipe

One Cauliflower head.

Remove outside leaves, and any bad spots. (I slice the core thinly, and fry like potatoes)

Cut the Cauliflower into smaller pieces that would easily fit through the feeder of a food processor.

Using the small grater attachment, feed the Cauliflower through the food processor until it is about the size of rice.

Place the grated Cauliflower in a microwave safe dish. and microwave on high for 5 minute. Cover with a lid or some plastic wrap with a few holes punched in it to let steam escape.

Use as a replacement for Rice when it is called for, and covered with a sauce, I like it with butter, and a pinch of flavored salt. Also, I have used Pace Salsa, Ragu Sauce, and Spaghetti sauce on the "rice".
Bill Alb
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Mary Ann wanted frugal recipes and Betty wanted crock pot recipes. This meets both requirements. Dry beans still are one of the best buys at the grocery store, although not everyone will eat them, including our oldest son. Planning menu items around what is on sale at the grocery is also a great way to save money in the long run, especially with meat, chicken or seafood.
Robbie IN

Red Beans and Rice Crock Pot Recipe

1 lb red beans or pinto beans soaked overnight (or 8 hours)
1 chopped onion
3 cloves garlic finely minced
1/2 bell pepper, diced
1 bay leaf
1/4 teaspoon thyme
salt and pepper to taste
Red or green Tabasco sauce or other hot pepper sauce to taste
1 pound smoked sausage cut into 1" pieces or salt pork or bacon cut up

After overnight soak, drain beans. Rinse them well and put into a heavy pot with water to cover about 1 1/2 inches over beans. Boil for 10 minutes. Add salt if using and simmer for 1 1/2 hours. With slotted spoon, lift beans into crockpot. Add about 1 cup of bean liquid and the onion. garlic, bell pepper, bay leaf, thyme, salt, sugar, and few dashes (depending upon taste) Tabasco sauce. Add the smoked sausage, salt pork or bacon. Cook on low for 8 hours. Taste and adjust seasoning. Serve with salsa or Picante sauce, cornbread and rice.
Robbie IN
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When is the green chiles and mushrooms used?
Newsletter January 4 2015

Linda's Crock Pot Green Chile Chicken Casserole Recipe

4 chicken breasts
1 can mushroom soup
8 oz. sour cream
1 c. green chiles
1 c. mushrooms

Put chicken breast and mushroom soup in crock-pot and cook 6 hours on low. Thirty minutes before serving, add sour cream. Serve over rice.
Linda NM

Sounds interesting.

I am sorry I left out part of the information. The recipe states to add the chiles and mushrooms when you add the sour cream.

I have made a recipe very similar to this and added the green chiles and the mushroom when you begin cook the chicken in the crock pot. It gives a better flavor when the mushrooms and green chiles are cooked with the chicken. I guess it is a matter of taste when you add the green chiles and the mushrooms.
Nancy Rogers
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to    or  
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Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers  

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Lamb Cholent Recipe

3 lbs lamb shanks or lamb chunks
4 carrots, cut into large chunks
2 onions, diced
3 potatoes, peeled and cut into 2
4 garlic cloves, peeled and left whole
1 tablespoon paprika
2 teaspoons coriander
1/2 teaspoon tumeric
1 1/2 teaspoons ground ginger
1/4 teaspoons freshly ground black pepper
1/4 tablespoon cinnamon
pinch red pepper flakes
1 tablespoon salt
1 teaspoon pepper
2-3 cups water
Fresh mint and parsley (optional)

In a large sauté pan, heat a few Tbsp olive oil on medium heat. Saute onions and carrots with the spices.
Place onions and carrots into the crockpot.

Add lamb, potatoes and the garlic cloves with the water into the crockpot. The water should almost cover the meat, so add more or less depending.
Leave crockpot on high for one hour and then switch to low 8-12 hours
From: The Nosher
It is excellent, wonderful for cold winter time!!
Judy in Montana
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In the newsletter of the 4th Mary J submitted a very good looking bean and potato crock pot recipe. In it is called for 4 potatoes but in the directions it did not say when to put the potatoes in. I figure it is when you put in the green beans but wanted to make sure as I plan to make this this week. Thanks so much Donna in KS

It should read

Crock Pot Green Beans and Potatoes Recipe

3 (14-16 ounce) cans whole green beans, drained
1/2 lb. bacon, fried crisp, crumbled
1/2 c. vinegar
1/2 c. sugar
1 onion, thinly sliced
4 Irish potatoes, quartered
2 Tablespoons butter, melted

Drain beans. Place in crock pot. Add potatoes and top with sliced onion and crumbled bacon. In small sauce pan, combine butter, sugar, vinegar and water. Bring to boil and pour over beans. Cook on low 4 or 5 hours.
Makes 6 servings
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Tona in Bama has a new group on Facebook. For all those that have asked here is the url.    

Steakhouse Mac N Cheese Bake Recipe

1 pound penne pasta
3/4-1 pound steak
3/4 pound mushrooms, sliced
4 cups spinach
2 cloves garlic, minced
1-2 large white onions, thinly chopped
1 1/4 cup heavy cream, plus 2 tablespoons
2/3 cup Parmesan cheese, freshly grated
1/3 cup Blue cheese, crumbles; plus extra for garnish
4 tablespoons extra-virgin olive oil, divided
1 pinch nutmeg
salt and pepper, to taste
water, for boiling

Preheat oven to 400º F and spray a 9x13-inch baking dish with non-stick spray.

Set a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.

Take your steak and season both sides generously with salt and pepper.

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium high heat.

Once hot, cook steak for 5-6 minutes, flipping in the middle and making sure to brown both sides, but not cooking through completely. Remove from heat.

In the same pan, heat 1 tablespoon olive oil and cook onions until transparent. Then add in sliced mushrooms and garlic, stirring occasionally.

Season with salt and pepper and add 2 tablespoons heavy cream. Stir until thickened, then set aside.

Add 1 tablespoon olive oil and spinach to the pan, cover and reduce heat to medium-low. Cook for 5-7 minutes, or until spinach is wilted.

Pour 1-1/4 cup heavy cream into a medium saucepan over medium heat and bring to a boil.

Add in parmesan and blue cheese and reduce heat to a simmer, stirring until cheese is completely melted and sauce is smooth. Add pinch of nutmeg.

Continue to simmer 10 minutes, or until sauce has thickened.
Return garlic, mushrooms and onions to the spinach, and stir well.

Slice steak on the diagonal and add to the vegetables. Pour in pasta and cheese sauce and mix until everything is coated with sauce and well incorporated.

Pour mixture carefully into baking dish and top with blue cheese crumbles. Bake for 20 minutes, or until cheese is bubbly.
Remove from oven and let cool 5 minutes. Serve hot
Serves 8
This is wonderful!!!
ENJOY!! Judy in Montana
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Judy's Teriyaki Glazed Spareribs Recipe

2 to 3 lb. lean pork spareribs
1/4 c. apple jelly
3 tsp. vinegar
1/2 c. bottled teriyaki marinade and sauce
1/3 c. chopped green onions and tops

Cut spareribs into serving size pieces, meaty side down. Combine jelly with vinegar, stirring until jelly dissolves. Mix in teriyaki sauce and green onions; brush ribs with mixture. Cover pan tightly with foil. Bake in a 350° oven for 1 hour. Discard foil and turn ribs over; brush with remaining sauce. Bake 30 minutes longer, or until tender, turning ribs over and basting every 10 minutes.
Makes 4 servings.
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Judy's Beef Hash and Green Bean Casserole Recipe

2 (10 oz.) pkgs. frozen green beans
15 oz. can corned beef hash
10 oz. can cream of mushroom soup
3-1/2 oz. can French fried onions
1 c. shredded American cheese

Cook beans as directed on package and drain. Combine with mushroom soup and place in greased 8x8 pan or baking dish. Spoon corn beef hash over beans and top with onions. Sprinkle cheese over casserole. Bake at 375 degrees for 15-20 minutes, until cheese is melted.
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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

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