One of my favorite Fall meals!
1 lb ground beef browned & drained
1 can (or a little less than 1/2 lb dry beans soaked & cooked) Kidney beans
1 can (or see above) Black beans
1 can corn with liquid
1 can diced tomatoes (I use crushed so my kids don't notice them) with liquid
1 can (small) tomato sauce
1 can (small) diced green chiles
1 package taco seasoning
Combine and simmer 15-20 minutes. Or put it in the crock pot till it is warmed through (a couple hours on low).
Serve with shredded cheddar cheese, sour cream, and tortilla chips.
Showing posts with label Crock Pot. Show all posts
Showing posts with label Crock Pot. Show all posts
10/11/09
3/21/09
Hawaiian Chicken
Note: I found this recipe on the Freezer Co-op Blog. It is very, very yummy!! A huge hit!
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving , if desired. To serve, spoon over steamed rice and top with toasted Almonds.
Notes: I did not add green pepper or the almonds. Didn't have them, and it was just fine without them.
I did nine pounds of chicken. I increased everything else by 50% too, but if I do that again, I will still only use two cans of pineapple and two cans of mandarin oranges. (Three cans of each was too much.)
I did not freeze it. Assembled it the same day I baked it.
I served it with rice and green beans.
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving , if desired. To serve, spoon over steamed rice and top with toasted Almonds.
Notes: I did not add green pepper or the almonds. Didn't have them, and it was just fine without them.
I did nine pounds of chicken. I increased everything else by 50% too, but if I do that again, I will still only use two cans of pineapple and two cans of mandarin oranges. (Three cans of each was too much.)
I did not freeze it. Assembled it the same day I baked it.
I served it with rice and green beans.
2/18/09
Mushroom chicken in the crockpot
I am making this tonight for my own family and as a meal to bring to somebody else (I hope they like it!)
SUPER SIMPLE!
In the crockpot:
one can of cream of mushroom soup
one packet of Lipton "Recipe Secrets" onion soup mix (near the soup at Grocer) - any flavor
(DO NOT add water or milk... avoid the temptation - chicken makes a lot of "water" in the crockpot!)
stir those up
add 2 to 3 pounds of chicken. I have used legs, and boneless, skinless breasts... whatever
I put my crockpot on low for four hours, but you know your crockpot best.
The last time I made this, I added a can of black beans, a can of corn and a can of green chiles to the pot in the last hour, and my family loved it. We ate this with mashed potatoes and green salad.
Tonight for the meal I am taking... I think I will make baked potatoes and a green salad.
p.s. Thanks for adding me to your little group, I am excited to find some new recipes!
SUPER SIMPLE!
In the crockpot:
one can of cream of mushroom soup
one packet of Lipton "Recipe Secrets" onion soup mix (near the soup at Grocer) - any flavor
(DO NOT add water or milk... avoid the temptation - chicken makes a lot of "water" in the crockpot!)
stir those up
add 2 to 3 pounds of chicken. I have used legs, and boneless, skinless breasts... whatever
I put my crockpot on low for four hours, but you know your crockpot best.
The last time I made this, I added a can of black beans, a can of corn and a can of green chiles to the pot in the last hour, and my family loved it. We ate this with mashed potatoes and green salad.
Tonight for the meal I am taking... I think I will make baked potatoes and a green salad.
p.s. Thanks for adding me to your little group, I am excited to find some new recipes!
2/3/09
Potato Chowder
Here is the original recipe I got from my visiting teacher when she brought this yummy dish after I had my second baby. It is a winter time favorite at our house.
8 cups peeled/diced potatoes
1/2 cup finely chopped onion
3 cans (14 oz each) Chicken broth
1 can Cream O Chicken (or mushroom) soup
1/4 tsp black pepper
1 pkg (8 oz) cream cheese
Crumbled bacon- optional
Snipped Chives- optional
1 cup frozen veggies- optional
Combine first 5 ingredients in large crock pot. Cover and cook on low for 6 hours (high 3), or until potatoes are tender. Add cubed cream cheese and stir. Cook for one more hour (high 1/2), stir occasionally. garnish with bacon and chives if desired.
Now here is how I modify it:
When I go to add the cream cheese, I spoon off about 1/2 cup of the broth and add it to the cream cheese. I use my immersion blender to mix it together till smooth. Then I stir it back into the crock pot. I then use the immersion blender to puree SOME of the potatoes, but not too many.
My family also really likes it when we add shredded turkey (or chicken) or small chunks of ham. I add it at the same time as the cream cheese.
I don't add the veggies, and I use a little less than 1/4 tsp pepper.
Great with bread bowls!!
8 cups peeled/diced potatoes
1/2 cup finely chopped onion
3 cans (14 oz each) Chicken broth
1 can Cream O Chicken (or mushroom) soup
1/4 tsp black pepper
1 pkg (8 oz) cream cheese
Crumbled bacon- optional
Snipped Chives- optional
1 cup frozen veggies- optional
Combine first 5 ingredients in large crock pot. Cover and cook on low for 6 hours (high 3), or until potatoes are tender. Add cubed cream cheese and stir. Cook for one more hour (high 1/2), stir occasionally. garnish with bacon and chives if desired.
Now here is how I modify it:
When I go to add the cream cheese, I spoon off about 1/2 cup of the broth and add it to the cream cheese. I use my immersion blender to mix it together till smooth. Then I stir it back into the crock pot. I then use the immersion blender to puree SOME of the potatoes, but not too many.
My family also really likes it when we add shredded turkey (or chicken) or small chunks of ham. I add it at the same time as the cream cheese.
I don't add the veggies, and I use a little less than 1/4 tsp pepper.
Great with bread bowls!!
1/29/09
Cream Cheese Chicken
My husband begs for this recipe. It's one of the few entrees my kids will devour, no force feeding needed. (I'm not claiming that it's healthy though....)
4-6 Boneless, skinless chicken breasts (frozen is ok)
2 packages of GoodSeasons Italian dressing mix
1 cube butter
Plop all of these ingredients in a crock pot - cook on low 8 hours, high 4 hours. Half hour before serving, mix 1 brick of cream cheese with 1 can cream of chicken soup. Pour over chicken, stir, and cook the rest of the time. Serve over rice.
4-6 Boneless, skinless chicken breasts (frozen is ok)
2 packages of GoodSeasons Italian dressing mix
1 cube butter
Plop all of these ingredients in a crock pot - cook on low 8 hours, high 4 hours. Half hour before serving, mix 1 brick of cream cheese with 1 can cream of chicken soup. Pour over chicken, stir, and cook the rest of the time. Serve over rice.
1/28/09
Hot Dip
I wanted to start with a family FAVORITE so here you go....
1 lb. ground Italian Sausage {hot or mild} browned
8 oz. cream cheese
8 oz. sour cream
1/4 onion chopped fine
2 #10 cans stewed tomatoes - drained
2 sm cans chopped green chiles
1 t. garlic salt
Layer in crock pot in above order. Cook until heated all the way through. Stir & serve with tortilla chips.
1 lb. ground Italian Sausage {hot or mild} browned
8 oz. cream cheese
8 oz. sour cream
1/4 onion chopped fine
2 #10 cans stewed tomatoes - drained
2 sm cans chopped green chiles
1 t. garlic salt
Layer in crock pot in above order. Cook until heated all the way through. Stir & serve with tortilla chips.
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