“Chef” Chad Originals
Recipe – Simple Crock Pot Veggie Soup
Want a simple (and cheap) dinner? Cook a pork or beef pot roast in a crockpot. A couple hours later when the meat is cooked through, add a thawed bag or two of veggies (mixed, green beans, peas n carrots, etc.) with a can of stewed or diced tomatoes. An hour later, enjoy. 
This is a great option for those of you who have trouble finding something to do with the bagged veggies that come in the B1, B2, and/or B3.
Don’t Throw Away the Peels – Recipe
I’m not a big “peeler” fan when it comes to peeling potatoes. Instead, I use a knife. When I say this, people always give me heck because of the amount of potato that gets wasted when a knife is used instead of those dull peelers. That’s when I tell them about another “Chef” Chad Original. It’s great for a fun family snack or supplement to the evening dinner – Oh, plus it’s CHEAP and the KIDS LOVE ‘EM! I call it:
Easy Cheesy Tater Skins
You’ll Need:
- Potato Skins (rinsed with “some” potato still on them)
- Olive Oil
- Your Favorite Seasonings (I do salt, pepper and Season Salt)
- Any shredded cheese
- (optional) Any additional toppings (like bacon, onion, sour creme, etc.)
- (optional) Your favorite dipping sauce.
To Prepare:
Rinse the skins and pat dry. Mix with enough Olive Oil to coat. Place on an aluminum foil lined baking sheet and bake at 350 degrees. Stir when their start to brown. Repeat until you reach the deisred crispness. Remove from oven, top with shredded cheese and any other topping you desire. I like to added sliced onions and bacon. Depending upon how you like it, you may have to return it to the oven for just a few minutes. I like to serve with blue cheese or ranch dressing – but pizza sauce is a big hit with my kids.
Notes:
- This is a great recipe for using up any shredded cheese that might have been unused from previous meals (like tacos, cassaroles, etc.). Feel good in the fact that you didn’t resort to throwing it away after you forgot about it in the fridge!
- Don’t dirty more dishes! Just lift the foil right off the pan and place it in a basket.
- Goes GREAT with the chicken strips and/or nuggets that sometimes come with Angel Food Signature Boxes and/or Just 4 Me After School Boxes!
Recipe: Sausage Gravy for B&G
Here is a “Chef” Chad original. A great use for the shelf stable milk if you prefer not to use it for drinking. Can’t go wrong with biscuits and gravy.
What You’ll Need
- 1 tube of your favorite ground sausage
- About a Cup of All Purpose Flour
- 1-2 Tablespoons of Crisco, Butter or other Shortening
- 1 Carton of Shelf Stable Milk from Angel Food
- Biscuits
How to Make it
- Brown the sausage in a large skillet
- Add the shortening and stir
- Coat the sausage with flour by sprinkling it on top and then stir it together
- Reduce heat to medium-low and cook until flour starts to brown (do not burn)
- Stir as you pour in the whole carton of milk
- Bring to a boil and simmer – stirring frequently
- When gravy starts to thicken, remove from heat and allow to stand for several minutes (the gravy will continue to thicken during that time)
- Pour graciously over biscuits