Slow Cooker Green Beans, Ham and Potatoes


This is a great way to use up leftover Ham.


Slow Cooker Green Beans, Ham and Potatoes

Serves 6


1 pound fresh green beans, rinsed and cut in half

1 large onion, chopped

3 cloves chopped garlic

2 cups of cut up ham

1 pound new potatoes, quartered

1/2 teaspoon onion powder

1/2 teaspoon seasoning salt

3 teaspoons chicken bouillon granules

1 tablespoon brown sugar

Black pepper to taste

Chicken broth


Place beans in a slow cooker and cover with broth

Add chopped onion, garlic and ham

Cover, and cook on High until simmering

Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp

Add potatoes, and cook for another 45 minutes

Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper

Cook until potatoes are done, then adjust seasoning to taste

To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.

Serve with fresh made cornbread

Ginger Orange Mango Chicken

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This dish has great flavor and smells great when you are making it!  Hope you enjoy it as much as we do.


Ginger Orange Mango Chicken

Serves 4

1/4 cup low sodium soy sauce

4 skinless, boneless chicken breast

Thyme, salt and pepper to taste

2 Tablespoons olive oil

1/2 cup each chopped Carrots, Celery, Onions, and Peppers

1/2 cup orange juice

2 mango – peeled, seeded, and sliced or 2 1/2 cups mango preserves

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1 teaspoon of brown sugar

1 cup Pineapple chunks

Coconut milk


Marinate chicken breasts in soy sauce for 30 minutes

Heat the olive oil in a skillet over medium heat

Lightly sauté Carrots, Celery, Onions and Peppers, set aside and keep warm

Place chicken breast in the skillet adding more oil if needed

Season both sides with thyme, salt, and pepper

Sauté 5 to 8 minutes on each side, until no longer pink, set aside and keep warm

Add orange juice, mango, ginger, allspice and brown sugar to skillet

Over medium-high heat, cook and continuously stir 4 to 5 minutes, until thickened

Add pineapple chunks

If sauce it to thick, thin with coconut milk.  I used about 1/2-3/4 can.

Spoon over the cooked chicken and vegetables and serve with a side of rice

Homemade Ketchup


I can honestly say that I have not bought Ketchup in years!  This is our family favorite recipe.  Small batches can go right into the fridge or larger ones can be processed for longer shelf life.  Enjoy!


Homemade Ketchup

Makes about 2 pints


2 (28 ounce) cans chunk tomatoes

2/3 cup white sugar

3/4 cup distilled white vinegar

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 3/4 teaspoons salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon finely ground black pepper


Pour tomatoes into roasting pan

Stir in sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder and black pepper

Bake in 350 degree oven for 30 minutes then lower to 300 degrees for 2 hours stirring and scraping sides every 15 minutes

Remove from oven and blend until it is to the consistency you like

Return to oven to cook down more if needed, stirring often

Cool completely before tasting to adjust salt and black pepper

Spoon sauce into each jar up to 1/2 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/2 inch headspace

Wipe rim, apply lid and ring

Process for 10 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars.

Marinated Green Beans with Olives, Tomatoes, and Feta


f you are looking for something different to make this picnic season, try this Green Bean Salad.


Marinated Green Beans with Olives, Tomatoes, and Feta

Makes about 4 servings


1/2 pound fresh green beans, trimmed

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup kalamata olives, pitted and sliced

1 tomato, seeded and chopped

2 tablespoons red wine vinegar


1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 (8 ounce) package crumbled feta


Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes

Immediately drain the green beans and plunge into ice water to stop the beans from cooking further

Drain the beans and set aside

In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper

Add green beans

Toss together until beans are evenly coated

Chill before serving

Sprinkle feta cheese over the top


This recipe is best to be eaten fresh.  Leftovers are not as enjoyable as when it is first made.

Moist Cheddar Garlic Oven Fried Chicken


This chicken is so flavorful.  You can also add your favorite dipping sauce with it. Enjoy!


Moist Cheddar Garlic Oven Fried Chicken

Makes 4 servings

1⁄3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1⁄2 teaspoon seasoning salt

3⁄4 cup seasoned dry bread crumbs
1⁄2 cup cheddar cheese
1⁄4 cup parmesan cheese
1⁄2 teaspoon ground black pepper

4 boneless skinless chicken breasts
shredded cheddar cheese


Preheat oven to 350°

In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt

In second bowl, combine the dry breadcrumbs, 1/2 cup cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper

Dip chicken in butter mixture; then in crumb mixture

Place in prepared 9×13 pan and bake uncovered for 35-45 minutes or until cooked through

(Placing the chicken on a rack in a pan will produce an extra crispy crust).

Top with shredded cheddar the last 5 minutes of cooking

Meaty Stuffed Pepper Casserole


If you eat with your eyes before you eat with your mouth, this colorful casserole is sure to please!


Meaty Stuffed Pepper Casserole

6 servings

1 tablespoon butter

3 cups total of green, red, yellow bell peppers, chopped

1/2 large onion, chopped

1 clove garlic, chopped

1/4 pound each ground Italian sausage and ground beef

Salt and ground black pepper to taste

1/4 teaspoon each dried oregano and garlic powder

1 (14.5 ounce) can diced tomatoes

1 cup cooked white rice

1 teaspoon Worcestershire sauce

1 1/2 cups tomato sauce

1 cup shredded Cheddar cheese


Preheat oven to 350 degrees

Melt butter in a large pot over medium heat

Sauté bell peppers, onion, and garlic until vegetables are slightly soft, 2 minutes

Stir sausage and ground beef into bell pepper mixture

Cook until meat is crumbly and browned, stirring often, 10 to 12 minutes, drain any excess grease

Season mixture with salt, black pepper, oregano, and garlic powder

Mix diced tomatoes, rice, and Worcestershire sauce into meat mixture

Simmer about 5 minutes, stirring occasionally until heated through

Spread mixture into a baking dish

Pour tomato sauce over meat mixture

Bake in the preheated oven until casserole is heated through, about 20 minutes

Top with Cheddar cheese and return to oven for about 10 minutes

Chicken Parmigiana


Made Chicken Parmigiana for lunch this week.  It was a big hit and leftovers warmed up tasty!


Chicken Parmigiana

Makes 4 servings


2 eggs, beaten

1/4 cup dry bread crumbs

4 skinless, boneless chicken breast halves, pounded into the same thickness

1-1/2 cups spaghetti sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees

Lightly grease a medium baking sheet

Scramble eggs into a small shallow bowl

Place bread crumbs in a separate shallow bowl

Dip chicken into eggs, then into the bread crumbs

Bake in a preheated oven, uncovered, for 35-40 minutes or until no pink in the center. Internal temp of 160 degrees

When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy

If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking

Pour 1/2 of the spaghetti sauce into a baking dish

Place chicken over sauce, and cover with remaining sauce

Sprinkle mozzarella and Parmesan cheeses on top

Return to the preheated oven for 10-15 minutes until cheese is melted and sauce is hot

Easy Chicken Cacciatore


Easy Chicken Cacciatore

4 skinless, boneless chicken breast halves, pound down

1/4 cup all-purpose flour

Salt and black pepper

3 tablespoons butter


2 (14.5 ounce) cans stewed tomatoes, with liquid

2 cups water (chicken broth or red wine)

1/4 cup brown sugar

1/4 cup balsamic vinegar

1/4 cup low sodium soy sauce

2 teaspoons mustard powder

2 teaspoons chili powder

1 teaspoon celery seed

2 clove garlic, minced

1 cup sliced onion


In a shallow dish or bowl, combine flour, salt and black pepper

Coat chicken breasts with flour mixture

Melt butter in a large skillet over medium heat, and brown chicken on all sides

Remove from skillet, and drain on paper towels

In the same skillet, combine the tomatoes, water (broth or wine), brown sugar, balsamic vinegar and low sodium soy sauce

Season with chili powder, mustard powder, celery seed, and garlic

Bring to a boil, reduce heat, and return chicken to skillet

Cover and simmer for 10 minutes, add sliced onions

Continue simmering for 15 minutes or until chicken is tender, no longer pink and juices run clear

Serve over rice with a side of broccoli