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Post by 2lplvr on Dec 3, 2014 21:29:22 GMT -5
Chicken Noodle Soup by proverbsmama
5 c. hot water
2 T. chicken granules OR 2 chicken bouillon cubes
46 oz. chicken broth
2 c. cooked, deboned chicken
salt
4 c. noodles, uncooked
1/3 c. sliced celery, slightly cooked in microwave (I omitted this, and it still turned out delicious)
1/3 c. shredded carrots
Dissolve bouillon in hot water. Pour into crock pot. Add other ingredients and cook on low for 4-6 hours.
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Post by 2lplvr on Dec 3, 2014 21:33:11 GMT -5
Beef Stew Ole! by CaptMom
4 carrots, cubed
4 potatoes, peeled and cubed
1 onion, quartered
1 1/2 lbs. beef stewing meat, cubed
8 oz. can tomato sauce
1 pkg. dry taco seasoning mix
2 c. water, divided
1 1/2 T. cornstarch
2 t. salt
1/4 t. pepper
1. Layer first four ingredients in crockpot. Add tomato sauce
2. Combine taco seasoning with 1 1/2 c. water. Stir cornstarch into remaining 1/2 c. water until smooth. Stir into rest of water with taco seasoning. Pour over ingredients in slow cooker.
3. Sprinkle with salt and pepper.
4. Cover. Cook on low 7-8 hours. (I cooked mine on high for 4 hours and it turned out fine!)
5. Serve over rice. (We didn't do this--dks and I ate ours like stew.
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Post by 2lplvr on Dec 3, 2014 21:33:45 GMT -5
Lime chicken tacos by Binae
Adapted this recipe last night that I found in a magazine and turned out really well. Thought I would share it as it is great for a busy day.
Put about 2 lbs. boneless Chicken into the crock on low and add lime juice (about 1/4 cup) and sprinkle with chili powder. Cook for a few hours until meat is done. Pull the meat apart and put it back into the crock with about 1 cup frozen corn and half bottle (about a cup) of chuncky salsa. Reheat for about 30 min and serve on your favorite taco shell with cheese etc.
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Post by 2lplvr on Dec 3, 2014 21:34:14 GMT -5
Beef Stew Bourguignone by 1Domestic Goddess
2 lbs. beef stew meat
2 T. cooking oil
2-(10 3/4 oz.) cans golden mushroom soup
1/2 c. chopped onion
1 large carrot, thinly sliced
3/4 c. dry red wine
1-(4 oz.) can sliced mushrooms, drained
1/4 tsp. crushed, dried oregano
1/4 tsp. Worcestershire Sauce
1/2 c. cold water
1/4 c. flour
hot cooked noodles
In a skillet, brown meat in hot oil; drain.
Transfer to a slow cooker.
Stir in the 2 cans of soup, onion, carrot, wine,
mushrooms, oregano and Worcestershire Sauce.
Cook on low 10 to 12 hours.
Turn slow cooker on high.
In a coffee mug or cup,
blend 1/2 c. cold water into flour.
Quickly stir into the crock-pot,
until thickened and bubbly.
Serve beef mixture over hot cooked noodles.
Serves 5 to 6.
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Post by 2lplvr on Dec 3, 2014 21:34:48 GMT -5
Interesting Chicken by 1Domestic Goddess
2-(1 oz.) packets of Hidden Valley Original Ranch Salad Dressing
& Seasoning Mix
1-(14-1/2 oz.) can chicken broth
6 boneless, skinless chicken breasts
2 Tbsp. butter
thinly sliced mushrooms (I used 2 ounces from a 4 ounce can)
2-(10 3/4 oz.) cans cream of mushroom soup
1-(8 oz.) pkg. cream cheese
hot cooked rice, or noodles
In a bowl, mix the ranch dressing & chicken broth.
Add the chicken breasts, butter,
and sliced mushrooms to the crock-pot.
Pour the chicken broth mixture over
the chicken, in the crock-pot.
Cover, and cook on high setting for
5 to 6 hours.
One hour prior to serving,
mix together until smooth,
the cream of mushroom soups,
and (softened) cream cheese in a bowl;
add to the crock-pot.
Cover, and cook on high for 1 more hr.
Serve over hot cooked rice, or noodles.
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Post by 2lplvr on Dec 3, 2014 21:35:27 GMT -5
Mexican Chicken Soup by 1Domestic Goddess
Prep Time: 20 minutes
Cook Time: 4 hours
Total: 4 hrs. & 20 minutes
Makes: 6 servings
1-1/2 lbs. boneless, skinless, chicken breasts, cubed
1 Tbsp. canola oil or vegetable oil
1/2 cup water
1 (1-1/4 oz.) pkg. taco seasoning mix
32 oz. (2 pts. or 1-qt.) V-8 Vegetable Juice
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, rinsed & drained
1 (10 oz.) bag frozen corn, unthawed
1/2 cup chopped green bell peppers
Garnishings:
shredded cheddar cheese
sour cream
2 Tbsp. chopped fresh cilantro or parsley
In a large nonstick skillet,
saute chicken in oil until no longer pink.
Drain off excess fat.
Add water and taco seasoning to skillet;
simmer until chicken is well coated.
Transfer to a slow cooker.
Add V8 juice, salsa, beans, frozen corn,
and chopped bell peppers; mix well.
Cover and cook on LOW for 3-1/2 hrs.
Turn slowcooker on HIGH,
and cook for 30 minutes more.
Garnish each bowl with cheese,
sour cream and cilantro.
Yield: 6 servings.
*Note: I substituted kidney beans
for the black beans;
as per requested by dear daughter.
This soup was quite "delish" !!!
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Post by 2lplvr on Dec 3, 2014 21:36:26 GMT -5
Cindi's Slow Cooker Lasagna by 1Domestic Goddess
1 lb. ground beef
1 medium onion, finely chopped
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. Mrs. Dash Salt Free Seasoning (Table Blend)
ground black pepper, sprinkle on desired amount
1-(26.5 oz.) can Hunt's Traditional Style Spaghetti Sauce
1-(6 oz.) can tomato paste
1-(12 oz.) container cottage cheese
1/3 c. sour cream
1/2 c. Kraft Grated Parmesan Cheese
2 c. shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles (uncooked)
In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat. Add salt, Mrs. Dash, black pepper, spaghetti sauce, and tomato paste. Cook until heated through.
In a medium-size bowl, mix together cottage cheese, sour cream, parmesan cheese, and 1-1/2 c. shredded mozzarella cheese. Cheese mixture will be thick. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top the final layer of meat sauce.
Grease the inside of a 6-qt rectangular slow cooker. Spoon 1/4 of meat sauce in bottom of slow cooker. Arrange 3 (uncooked) lasagna noodles,
over meat sauce (over lapping just a bit).
Spoon 1/3 of cheese mixture, over the uncooked lasagna noodles. Repeat layers twice, with meat sauce, noodles, and cheese mixture. Top with remaining meat sauce. Sprinkle reserved 1/2 cup shredded mozzarella cheese on top. Cover, and cook on low setting (or NO. 3) for 5 hrs.
Serves 8.
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Post by 2lplvr on Dec 3, 2014 21:37:05 GMT -5
Crock-Pot Venison Dinner by 1Domestic Goddess
1-1/4 lb. venison roast, cut into 1/2" to 3/4" cubes
5 medium-sized potatoes, peeled and quartered into 8 pieces each
1-(1 lb.) bag baby carrots
2-(12 oz.) jars Heinz Savory Beef Gravy
Grease the inside of a 3-1/2 qt. crock-pot. Put the cubed venison in the bottom of the pot. Season with salt and black pepper. Pour a third of the gravy over the meat. Layer the potatoes over the meat. Season with salt and pepper. Pour half the gravy over the potatoes. Top with baby carrots.
Season with salt and pepper. Pour the remaining gravy over the carrots.
Cover, cook on high 6 to 6-1/2 hrs.
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Post by 2lplvr on Dec 3, 2014 21:37:41 GMT -5
Crockpot Cream Corn by 1Domestic Goddess
20 ounces of frozen corn
1-(8 oz.) pkg. cream cheese, cut into small pieces
1 stick butter (1/2 c.) cut into thin slices
1-1/2 Tbsp. sugar, divided
In a 3-1/2 quart crockpot, layer the corn, cream cheese, butter and sugar.
Cover, and cook on low for 4 hrs., stirring occasionally.
Makes 5 to 6 servings.
Note: Be sure to stir this several times while it's cooking, so it will blend
the ingredients all together. BTW, you can double this recipe inside a 3-1/2 quart crockpot.
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Post by 2lplvr on Dec 3, 2014 21:38:14 GMT -5
Taco Soup with Pork & Beans by 1Domestic Goddess
1 lb. ground beef
1 small onion, finely chopped
1-(1.25 oz.) envelope dry taco seasoning mix,
(mild - medium - or - hot, which ever you prefer)
2 Tbsp. brown sugar
1/8 tsp. cayenne red pepper (I added 1/4 tsp.)
1-(16 oz.) can kidney beans, drained
( I used Bush's Best Light Red Kidney Beans )
1-(15.25 oz.) can whole kernel corn, drained
1-(16 oz.) can pork and beans, undrained
( I used Happy Harvest Pork & Beans,
which I purchased from Aldi's )
1-(46 oz.) can tomato juice
1/2 cup diced green bell peppers
Toppings: (optional) crushed tortilla chips,
Mexican Shredded Cheddar Cheese & sour cream.
In a skillet, brown ground beef and onion, drain; place in a 3-1/2 quart crockpot. Stir in the dry taco seasoning, brown sugar and cayenne red pepper. Add kidney beans, corn, pork & beans, tomato juice & diced peppers; mix well. Cover, cook on low 4-6 hours. ( I cooked mine for 4 hrs., 3-1/2 hrs on Low, and then a 1/2 hr on High ). Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream.
Makes about 8-10 servings.
*Note: To spice (heat) up your soup a bit more, add 1 of the 2 following ingredients, either 3 ounces (3 Tbsp.) of canned "hot" diced jalapenos to the soup, (or) 1/2 tsp. crushed red pepper flakes, but once you add the tortilla chips, shredded cheddar cheese, and a dollop of sour cream to your soup bowl, the soup is not as spicy ("hot").
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Post by 2lplvr on Dec 3, 2014 21:38:59 GMT -5
Hot & Spicy Sloppy Joes by 1Domestic Goddess
1-1/2 lbs. ground beef
1 cup chopped onions
1 clove garlic, minced
(I used jarred minced garlic, about 1 tsp.)
1-(6 ounce) can hot-style tomato juice
- I use one (5.5 ounce) can Spicy Hot V8 Vegetable Juice
1/2 cup catsup (I added 3/4 c. of catsup)
1/2 cup water
2 Tbsp. brown sugar
2 Tbsp. chopped canned jalapeno peppers
1 Tbsp. prepared mustard
2 tsp. chili powder
1 tsp. Worcestershire Sauce
8 hamburger buns
Mexican Shredded Cheddar Cheese
In a large skillet, cook ground beef, onion, and garlic,till meat is brown and onion is tender. Drain off fat. Meanwhile, in a 3-1/2 or 4-qt. crockpot,
combine the tomato juice, catsup, water, brown sugar, jalapeno peppers, mustard, chili powder, and Worcestershire Sauce. Stir in meat mixture.
Cover; cook on low heat setting for 10-12 hrs. Toast buns; spoon meat mixture over buns, and sprinkle with cheese.
Note: To this recipe, I also added 2 Tbsp. of McCormick's 1 Step Beef Seasoning Tex-Mex Chili Spice.
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Post by 2lplvr on Dec 3, 2014 21:39:30 GMT -5
Glorified Mashed Potatoes by 1Domestic Goddess
1-(3 oz.) pkg. cream cheese, softened
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 envelope ranch salad dressing mix
1 tsp. dried parsley flakes
6 c. warm mashed potatoes, prepared w/o milk or butter
In a bowl, combine cream cheese, sour cream, butter, ranch salad dressing mix and parsley; stir in potatoes. Transfer to a crockpot. Cover and cook on low for 2 to 4 hrs.
Yield: 8 to 10 servings.
You may also put the potatoes in a 2-1/2 qt. casserole baking dish, (covered) and bake 1 hour in a 350 degree oven.
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Post by 2lplvr on Dec 3, 2014 21:40:18 GMT -5
Crockpot Swiss Chicken Casserole by 1Domestic Goddess
6 boneless, skinless chicken breasts
6 slices Swiss Cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Lightly grease crock pot, or spray with a cooking spray.
Place chicken breasts in pot. Top with cheese.
Combine soup and milk; stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hrs, or high 4 to 6 hrs.
Note: When I made this recipe, I used 4-(8 oz.) chicken breasts, and 5 slices of Swiss Cheese. I cooked this casserole for 4 hrs. on a high setting, in an oval shaped crockpot. This was quite delish!
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Post by 2lplvr on Dec 3, 2014 21:44:17 GMT -5
Saucy Round Steak Supper by 1Domestic Goddess
Saucy Round Steak Supper
2 to 2-1/2 lbs. boneless beef round steak,
cube steak or swiss steak 1-inch thick
( sliced diagonally into 1/8-inch strips )
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 (8 oz.) can mushroom stems & pieces, drain and reserve the liquid
1/2 cup French salad dressing
1 (2-1/2 oz.) pkg. sour cream sauce mix
- ( I used 3/4 c. sour cream )
1/2 cup water
1 tsp. Worcestershire Sauce
1. Place steak strips in pot. Add onion, celery and mushroomstems & pieces.
2. In a small bowl, combine salad dressing, sour cream sauce mix, water,
Worcestershire Sauce & reserved mushroom liquid. Pour over mixture in pot.
3. Cover pot and place on base. Simmer at Setting #3 for 5 to 6 hrs.
Keep warm for serving at Setting #2. This recipe didn't say to thicken sauce,
but I do with flour and water (as if making a gravy).
Serve over hot-cooked noodles.
Makes 6 to 8 servings.
Hint: For easy slicing of steak, freeze for 1 hr, or until ice crystals form before slicing.
Note: Sometimes I prepare 1-1/2 times the amount of sauce as needed, or I'll double the sauce (the french salad dressing, sour cream sauce, mushroom liquid and water ).
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Post by 2lplvr on Dec 3, 2014 21:44:55 GMT -5
Slow-Cooked Lasagna Alfredo by 1Domestic Goddess
1 lb. lean ground beef
1 (26.5 oz.) can Hunts Traditional-Style Spaghetti Sauce
1 (8 oz.) can tomato sauce
9 no-boil lasagna noodles (7 ounces)
1 (16 oz.) jar Ragu Classic Alfredo Sauce
3 cups (12 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
dried parsley flakes (for garnishing)
In a large skillet, (over medium-high heat) cook the ground beef, until thoroughly cooked, stirring often; drain.
Spray the inside of a 4 to 5-qt. slow cooker, with a non-stick cooking spray.
Spread 3/4 cup of the spaghetti sauce, in bottom of slowcooker. Add remaining spaghetti sauce and tomato sauce, to the cooked ground beef,
and stir.
Layer 3 lasagna noodles over the spaghetti sauce in slowcooker; breaking noodles if necessary.
Top with 1/3 of the Alfredo sauce; spreading evenly.
Sprinkle with 1 cup of shredded mozzarella cheese. Top with 1/3 of the ground beef mixture; spreading evenly.
Repeat layering twice, using 3 lasagna noodles in last layer. Sprinkle top with the grated Parmesan cheese.
Cover; cook on Low setting for 3-1/2 to 4-1/2 hours. Just before serving, sprinkle top of lasagna with dried parsley flakes.
Makes: 6 - 8 servings.
Note: I used my West Bend 6-quart rectangular slowcooker for this recipe,
and cooked it on setting NO.3 for 4-1/2 hrs.
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