Fact #1: takes a big man to beat a big man — Coach Frey comes with the heavy package with Shepard’s Pie. Fact #2: Mid-afternoon office nap coming in the near future.
2 Pounds ground sirloin
1 Chopped onion
2 Small carrots, peeled and diced
2 Cloves garlic, minced
1 Teaspoon Salt
1/2 Teaspoon Ground pepper
6 Ounces Tomato paste
6 Ounces Beef broth or water
1 Teaspoon Worcestershire sauce
1/2 Cup Corn, fresh, frozen, or canned
1/2 Cup Peas, fresh, frozen or canned
4 Cups Mashed potatoes
1/4 Teaspoon Paprika (optional) sprinkle on top of mashed potatoes if desired
1. Brown the sirloin with the onion, garlic, and carrots until no longer pink.
2. Drain. Mix the corn, peas, salt, pepper, tomato paste, Worcestershire sauce, and water or broth, into the meat mixture; stir well.
3. Spray crock pot with pam or line with a crock pot liner. (If using a liner, press it into the bottom so the liner is dense and even)
4. Add meat mixture to slow cooker and spread mashed potatoes evenly over the top.
5. Sprinkle with paprika
6. Cook on low 3-4 hours
With the Assistant Coaches out recruiting, the Graduate Assistants and Quality Control guys are the next men up on #CrockpotWednesday. Thinking they might of had some help from a girlfriend named Stouffer’s….
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
1.In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2.In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3.Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4.Cover, and cook on LOW setting for 4 to 6 hours.
Big Boss Fred Glass comes across the hall to get the 2014 Homecoming weekend started right with Bison Chili…
1 lb Ground Bison (buffalo)
1 can diced tomatoes
1 small green chile, minced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can tomato soup
1/2 medium white onion, chopped
1 tsp garlic salt (or 1 clove garlic, minced)
1/2 tbsp ground cumin
1.5 tbsp chile powder
2 tsp paprika
1 tsp red pepper flakes
No historic mascots were harmed in the making of this chili.
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional
Brown bison in a pan and add 1/2 tbsp of cumin and chile powder.
Mix tomatoes, onions, beans, remaining spices, chile and bison in the slow cooker.
Cook on low for 8 hours.
Coach Inge brings the hype for #CrockpotWednesday with an Iowa gameplan that brings together getting ready for a tough road environment with the will to win…
5 cups potatoes, cubed
1 16 oz canwhole kernel corn, drained
1 cups onion, diced
6 slices of bacon
1 tsp salt
3/4 tsp ground pepper
1/2 tsp dried thyme
3 cups chicken stock
1 can tiny shrimp, drained
1/4 cups flour
1 1/2 cups heavy cream
Peel, rinse and cube potatoes into bite size pieces. Add potatoes, drained whole kernel corn, salt, pepper and thyme to slow cooker.
In a large skillet over medium heat, fry bacon until crisp. Drain and chop into desired size. Reserve 1/4 cup of bacon for topping, transfer remaining chopped bacon to slow cooker.
Add diced onion to skillet, cook in bacon grease over medium-low heat until nearly translucent or roughly 5 minutes. Transfer onion to slow cooker. Top off with chicken stock. Gently stir, cover and cook on high for 4 hours or until potatoes are fork tender.
Combine heavy cream and flour, whisking until smooth, pour into slow cooker along with drained shrimp. Cover and cook for an additional 30 minutes
Serve with reserved bacon.
Flying under the radar this week at The NEZ — with everybody keep their noses to the grindstone, Coach McCullough get critical yards with a gettin’ things done kind of lunch of Chicken & Dumplings…
4 Chicken Breasts (boneless, skinless)
2 Tablespoons Butter
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3 1/2 Cups Chicken Broth
1 Onion, finely diced
1 Cup Celery, diced
1 Cup Carrots, diced
2 Chicken bouillon cube
10 Ounces Can of Biscuits, but you can make your own
1. Put all ingredients in EXCEPT THE BISCUITS, then cover and cook on LOW for 8 hours.
2. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
3. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.