Cheap Thrill from a Good Deal

So I have been completely inspired by a blog titled New Dress A Day. This woman has decided to "repurpose" a new dress every day for only $1 a day. I thought it would be a great time to try this for my brother's wedding. My husband, son and daughter were all part of the "wedding party" and their outfits were enough to break the bank. The idea of spending a lot of money on a fancy maternity dress was less than appealing, so I set off to the local thrift store.



I found a dress that was too large, but new it would accommodate my growing bump well. With a price tag of only $6 it was close to irresistible. Too make it even sweeter, the original price tag was still on it...$100!!!! What a great find! With a snip here and a tuck here, it would suit me just fine and not break the budget any further.


So here is the before. It is an asymmetrical bias cut dress. This appeared much easier to alter at first, then I realized the difficulty involved, but still so worth it.

Look at that price tag! Amazing, right?!



Finished product!


This was so much fun...everyone should try it. Wether you are repurposing a dress for another dress, shirt or even using some cool fabric for some hair accessories...it's worth the cheap thrill!

Time to Rock at Crocktober Fest!

First of all, CONGRATULATIONS Linse, the winner of our drawing! I know, she is my sister and it looks biased, but I did assign numbers and used a random number generator...honest, you can see it on the page :)

Ok, so I need to start with the most interesting submission which came from my cousin Jenn way up there in Wisconsin. I've never seen a crock pot recipe for oatmeal before and I can't wait to try this. I have all the ingredients for this except the steel cut oats, I have to go to Whole Foods or Trader Joe's for that. I did some research on the difference between the rolled oats and steel cut and you need to use steel cut for this. Rolled oats are sliced and steamed to cook faster. Steel cut is...well, cut. They take longer to cook, hence why they work well in the crock pot.


Slow Cooker Oatmeal

Ingredients
2 cups steel cut oats - NOT ROLLED OR INSTANT OATMEAL
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
3 cups water
2 cups of apple juice
2 cups milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter

Directions
Combine the oats, apple, cranberries, almonds, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on “keep warm” overnight or 8 hours. NOT LOW!  It has to be "keep warm" or it will burn. If you don't have a keep warm option, cook on low for 4-6 hours keeping an eye on it.

These next 2 recipes come from Christie Haack. Thanks my dear!

This is an excellent pulled pork sandwich.  Of course you have to add the bbq sauce on your own if you wish, but it's even great without the bbq sauce!

Ingredients

1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
Directions

Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.





Great Pot Roast.  For leftovers, we made pot roast nachos with enchilada sauce, cheese, jalapenos, horseradish and sour cream.  Nummy!

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


Thanks WANDA for the picture!

Side note, I make a recipe similar to this often, although I just use cream of mushroom on top. The soup and juice from pot roast make a yummy gravy. We serve it over Kluski noodle, thick dense egg noodles and the kids slurp it down!

This next recipe is from Alexandra Rodda...sounds interesting, not like any soup I've had before. So curious! It is from a Seinfeld episode...Kramer's favorite soup!

Mulligatawny Soup Nazi

2 boneless, skinless chicken thighs (frozen is okay)
1 cup peeled and chopped apple (mine were fuji)
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.
Cover and cook on low for 8-10 hours. If you'd like, shred the chicken with two big forks, and stir in the uncooked rice. Flip to high for 30 minutes, or until the rice is tender. If you live in a high altitude, the rice will take longer and you might want to consider using instant or already cooked rice---it's up to you.

Ladle into soup bowls.



While looking for a picture of this soup, I came across this blog, click here, entitled A Year of Slow Cooking. Haven't looked at all the recipes, but looks like a great source for more recipes.


This next recipe is from Julie Herman...I love anything Asian flavors...I will be making this recipe this coming week!

Asian Stew

Pot Roast meat
(I like Costco Rib roast meat, it is already cut up, I used half the package or double the rest of the ingredients if I use the whole package)
1C. water
1/2 C soy sauce
1/2 tsp ground ginger
3Tablespoons brown sugar (to taste)

cook on high for 6 hours

when there is a few hours left add pealed red potatoes
I cook broccolii seperately and add it last or you can add it to the crock pot at the very end, it usually gets mushy if it is added to the crock pot.
Carrots could also be added,

Serve over cooked rice.

Linse Lifton sent this recipe...I made it last week and had leftovers for days. It was an easy to please meal that the kids enjoyed!

Crock Pot Chicken

One whole roaster chicken
Diced celery (I used 5 ribs)
1 small onion, coarsely chopped
sliced carrots(I used 4)
two cans cream of chicken soup

Mix celery, onion, carrots and soup together. Pour over chicken.
Cook on low 8-10 hours
Serve over mashed potatoes or noodles.
To makes gravy thick, remove chicken from crock pot and bring thicken juice with a rue(2 Tbl softened butter and 2 Tbl flour mixed to form paste) or with corn starch and water to make gravy.

When I made this recipe last week, they were out of whole roasters, so I used bone-in, skin on chicken breasts(2) and thighs(5). In the future I would remove the skin. The bone in chicken works best because the chicken stays more moist.

I have a book entitled Slow Cooker Casseroles and More. It is out of print now, but my sister found it used. You may have luck finding it at your local library. One of our favorites from this book is Thai Turkey and Noodles. We use chicken and absolutely love the taste. I was apprehensive at first...not a gigantic peanut fan, but gave it a try. It was well worth the risk of trying.

Thai Turkey & Noodles

1 1/2 lbs. turkey tenderloins, cut into 3/4" pieces (I use chicken)
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves minced garlic
3/4 tsp red pepper flakes
1/4 tsp salt
2 Tbl cornstarch
3 green onions cut into 1/2" pieces
1/3 cup creamy or chunky peanut butter (not the natural-style)
12 oz hot cooked vermicelli pasta (we use 2 packs of plain cooked ramen noodles)
3/4 cups peanuts or cashews, chopped
3/4 cup cilantro (this makes the dish! do not omit)

Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on LOW 3 hours.
Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker to HIGH. Stir in green onions, peanut butter and cornstart=ch mixture. Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in center. Stir well. Serve over noodles. Sprinkle with peanuts and cilantro.

Serves 6

Crock Pot Recipes Needed!

I'm looking forward to compiling all submitted crock pot recipes for this Friday's blog post. For all who submit a recipe, your name will be entered into a drawing for a 7" x 11" hand bag. So get your recipes in! Leave recipe in the comments or send to gardenofedengoods@yahoo.com. If you become a "follower" on my blog you will receive 2 entries!

Soups Galore!

Thanks to those who sent in soup recipes. I love to make big batches of soup and freeze in Ziploc bags so I can pull it out on a cold night when I only feel like sleeping...not cooking. My kids will eat just about any soup, especially when it is paired with a toasted ham and cheese croissant! Click on the recipe title to go directly to the link for additional servings and nutritional info. All but 1 recipe has a link! Get choppin' and cookin' with these 8 delicious soups!

Thanks Christie for sending these in!

I love the Toscana soup at Olive Garden. This recipe is it! To a tee! Made it last night and figured I had to send it to you.
Can't wait to make it either...sound delish Christie!

Super-Delicious Zuppa Toscana

Ingredients

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.


Thanks PamMar for this photo!

Black Bean Salsa Soup

Ingredients

2 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 (15 ounce) cans black beans, drained and rinsed
1/4 cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
salt to taste
1/2 cup chopped fresh cilantro
Directions

Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.


Thanks gapch1026 for the photo!

Mushroom Chive Soup

Ingredients

1 cup finely chopped fresh mushrooms
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1 cup chicken broth
1 cup half-and-half cream
2 tablespoons snipped chives
Directions

In a saucepan, saute mushrooms in butter until tender. Stir in flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream and chives. Cook 5 minutes longer or until heated through.


Thanks SunnyByrd for the photo!

These are from Alex!

Okay, so here are two soup recipes they gave me when I was in Weight Watchers. I've never made either of them but they had made the mexican one and when I tried it I was pretty good for a low cal soup.

Italian-Inspired Zero POINTS Value Soup

Makes 12 servings
POINTS® value | 0 per serving
Ingredients

2 cups escarole, chopped
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups fennel bulb, thinly sliced (one bulb)
6 cups vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil
Instructions

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, black pepper, parsley and basil. Serve.

Serving size: about 1 cup

Variations

We used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
1 1/2 Tbsp grated parmesan cheese, POINTS value: 1
2 oz cooked chicken sausage, POINTS value: 3
2 Tbsp cooked chickpeas, POINTS value: .5
2 Tbsp cooked orzo, POINTS value: .5
2 small, store-bought turkey meatballs, POINTS value: 2



Mexican-Inspired Zero POINTS Value Soup

Makes 12 servings
POINTS® value | 0 per serving
Ingredients

2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro
Instructions

Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, lime juice and cilantro. Serve.

Serving size: about 1 cup

Variations

We used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
1/2 cup corn kernels, POINTS value: .5
1/4 cup black beans, drained and rinsed, POINTS value: .5
2 oz cooked shrimp, POINTS value: 1
2 oz shredded or diced white meat chicken, POINTS value: 2
2 Tbsp reduced-fat sour cream, POINTS value: 1



These are some of our ABSOLUTE Hayes Household FAVORITES!!!!!

Chicken Tortilla Soup

Go South of the Border with this authentic tasting soup. You may just want to live off of this soup!

1½lbs cooked and shredded chicken breast
15oz can diced tomatoes
10oz can enchilada sauce(red)
4oz can chopped green chiles
med. onion
clove of garlic, minced
cups of water
14.5oz can chicken broth(or 2 bullion cubes + 1¾ cup water)
tsp cumin
tsp chili powder
tsp salt
tsp black pepper
bay leaf
10oz package of frozen corn
T fresh cilantro
Combine all ingredients. Cover and simmer in stock pot for 3-4hrs stirring occasionally or cook on low in crock-pot for 4-5hrs.
I boil chicken breasts until cooked through (about 20 min) and then cool to shred.



Italian Chicken Tortellini Soup

This is an Italian delight! Make in large quantities and freeze for future dinners. Just heat and add tortellinis.

T EVOO
red bell pepper, diced
small onion chopped
large garlic cloves, chopped
T dried basil
cups of chicken broth
medium zucchinis diced
carrot diced
9oz package fresh tortellini (I like more!)
1½ cups diced cooked chicken

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic and basil and saute until tender, about 10 minutes.
Add broth. Cover pot and simmer 10 minutes.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes.
Increase heat to high and bring soup to boil. Add tortellini and boil until tender, about 5 minutes. Add chicken and cook until just heated through. Season soup to taste with salt and pepper.
Serves 4



Cheesy Chicken Soup

This is a recipe from a dinner club I was part of. I pulled a bag of this soup from the freezer last week and realized I didn't have some of the ingredients I needed to add and so I improvised. The result was a much better soup. The first time around, it was so spicy that the kids or I would not eat it! So here is my new and improved version.

1lb cubed chicken breasts
3 cups tortilla chips, finely crushed
2 cups frozen corn
8oz veleveeta cut in 1" cubes
1 15oz can of tomato sauce
13oz of chicken broth, I just used bouillon cubes with water
1 tsp chili powder
1/2 tsp cumin

Cook chicken. I boil chicken first and then cut in cubes. Mix all ingredients except the chicken, corn and tortilla. Simmer and stir until smooth. Add chicken, corn and tortillas and cook until heated through.

If you are on the "spicy" side, replace the tomato sauce with 1 can of Rotel tomatoes and use 28oz of chicken broth instead of 13 oz.


Thanks Jenn for this photo!