Crockpot Chicken Chili

This is great to prepare and freeze, then cook day of :)

1 medium yellow onion (one cup), chopped

1, 15oz can black beans, drained and rinsed

1, 15oz can cannellini beans, drained and rinsed

1, can Rotel Chili Fixin's

1, can petite diced tomatoes, undrained

1 cup frozen medley of green & red peppers & onion strips

1 2/3 cup frozen corn

1 package McCormick Chicken Chili mix

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

To Prepare:
Place onion, 2 cans of beans, 2 cans of tomatoes, frozen pepper medley, and corn into a gallon-sized plastic freezer bag. Add seasonings. Add chicken. (It’s important to add the meat last so it’s the first ingredient to go into your slow cooker.)
Remove as much air as you can, and lay bag flat in your freezer. (If you have a standard freezer, the “use by” date will be 3 months from now.)


To Cook:
Thaw overnight in your refrigerator.
Add to slow cooker and cook on low for 10-12 hrs or until chicken is tender.

Chicken Spaghetti

8oz Angel hair pasta

2 c. grilled chicken, diced

1 can cream of mushroom

1 can cream of chicken

1 can rotel

8oz sour cream

1 c. mexican shredded cheddar cheese

 

Preheat oven to 350 degrees.  Boil pasta as directed, drain.  Mix all other ingredients, add to pasta.  Pour into 9x13 baking dish.  Sprinkle with more cheese if desired.  Cover and bake for 30 minutes until bubbly. 

Hamburger Steaks with Brown Gravy

Hamburger Steaks:

1lb ground beef

½ tsp salt

½ tsp pepper

½ tsp onion powder

½ tsp garlic powder

 

Brown Gravy:

2 tbs pan drippings

2 tbs flour

1 ¾ c. beef stock (or 1 beef bullion cube in 1 ¾ cups water as a substitute)

Salt & pepper to taste

 

Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about ½ inch thick).  Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). 

 

Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Add salt and pepper to taste.

 

Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.

Serve with white rice or mashed potatoes.

 

 

Ritz Cheesy Chicken and Gravy

Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Gravy1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Preheat oven to 400 degrees.  Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers.  Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.  Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.  Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Pasta e Fagioli Soup

1 lb ground beef

1 small onion, diced 

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced 

2 14.5oz cans diced tomatoes

1 15oz can red kidney beans, undrained

1 15o. can Great Northern Beans, undrained

1 Tbs white vinegar 

1 ½ tsp salt 

1 tsp oregano

1 tsp basil

½ tsp pepper

 ½ tsp thyme

½ lb. Ditali pasta

 

Brown the ground beef in a large stock pot over medium heat. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente. Drain the pasta and add to the pot of soup.  Simmer for 5-10 minutes.  Top with freshly grated Parmesan cheese.  Serve with garlic breadsticks.

 

Crock Pot Chicken Noodle Soup

5 c. of chicken broth (boxed or can is fine)
1 can cream of chicken soup
1/2 c. onions, chopped fine
1/2 c. celery, chopped fine
1/2 c. carrots, chopped fine
1/2 c. green onions, sliced
1 can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped

Add everything but the noodles and cooked chicken to the crock pot.  Cook on low for 7 hours.  During the last hour, boil noodles as directed on package, drain.  Add chicken and cooked pasta to crock pot, stir, serve with crackers.

No Peek Beef Tips

2 lbs stew meat
1  can cream of mushroom soup
1  packet brown gravy mix
1 packet lipton dry onion soup mix
1 4 oz can mushrooms (I personally leave these out because we don't like mushrooms)
1 c. water

Preheat oven to 300 degrees.  Add cubed meat to a 9 x 13 inch pan.  In a large bowl mix the remaining ingredients together and pour over the meat.  Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.  No peeking!  Do not remove foil until done.  Serve over rice, mashed potatoes or egg noodles.

Spicy Sausage Pasta

1 tablespoon olive oil
1 14-ounce package smoked turkey sausage, sliced into rounds
1 1/2 cup diced onion
2 cloves garlic, minced
2 cups chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1/2 cup heavy cream
8 ounces uncooked penne pasta (about 2 1/2 cups)
1/2 teaspoon black pepper
1 1/2 cups Monterey Jack cheese, shredded
Thinly sliced scallions
Salt, to taste
Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.

Cheesy Taco Casserole

3/4 box of ziti noodles
1lb ground beef
1 pkg taco seasoning
1 c. water
4 oz cream cheese
2 c. shredded cheddar cheese

Preheat oven to 350 degrees.  Boil pasta as directed.  Set aside.  Brown ground beef and drain, mix in taco seasoning and water.  Simmer for 5 minutes, add cream cheese, stirring until melted.  Add to pasta, add 1 cup of cheese, gently mix.  Pour into casserole dish, top with remaining cheese.  Bake for 30 minutes.

Chicken Ranch Pasta

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked, chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.  Meanwhile, boil chicken in water (can use broth for more flavor) until completely cooked through.  Fry bacon.  Shred both, set aside.

In same pot (while pasta is draining) melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat.

Braided Spaghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes

Preheat oven to 350 degrees.  Spray counter lightly with non-stick cooking spray (or use parchment paper).  Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.  Cook spaghetti according to package instructions. Drain and let cool slightly.  Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.  Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).  Bake 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Crockpot Italian Chicken & Vegetables

4 boneless skinless chicken breast
1 bottle Italian dressing
1 pkg Italian seasoning
1/2 c. parmesan cheese
4-6 potatoes, peeled and wedged
1/2 bag mini carrots

Combine all ingredients in crockpot, layering vegetables over chicken.  Cook low 8-10 hours until chicken is cooked through.

Mexican Chicken Skillet

1 lb Chicken Breast (Cut into Chunks)
1 16oz Container of Salsa
1 Box of Whole Grain Pasta
1 10oz Bag of Frozen Corn
1 8oz Package of shredded cheese (I used Mexican Blend)
*top with hot sauce and sour cream optional

Cook your pasta according to directions on box and drain.  Heat on med 1 tbsp of olive oil in a large skillet.  Cook your chicken for 5min.  Pour in container of salsa.  Pour in package of frozen corn.  Cover skillet simmer for 10 min until chicken is cooked through.  Stir in pasta.  Remove from heat
Pour cheese over top of mixture.  Place lid again cover for 5min until cheese melts.  Serve!

Cheesy Potato & Smoked Sausage Casserole

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool

4 Tbs butter
4 Tbs flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta cheese, diced
1/2 c. sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 tsp paprika

Preheat oven to 350 degrees.  Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.  Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.  Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly) do not let the cheese scorch!  Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.  Bake for 35-45 minutes (watch, until golden brown on top).  Serve. 

* Meat can be substituted with hot dogs, ham, or even Spam if that's your thing ;)

Cheesy Turkey Stromboli

Perfect for those nights when you need something fast or on the go.

1 can refrigerated pizza dough
6 slices colby jack cheese slices
1 pkg applewood smoked turkey breasts (oscar mayer is good)
1/2 c. chopped roasted red peppers
1 tsp. basil leaves
1 egg
1 Tbsp. water

Preheat oven to 375 degrees.  Unroll dough on lightly floured surface.  Roll out or patn into 12 in square; top with cheese, turkey, peppers and basil, leaving 1/2 inch rim around all sides.  Roll up, pinch seam and ends together to seal.  Place seam side down on foil covered baking sheet.  Beat egg and water; brush onto dough.  Bake 22-25 minutes or until golden brown.  Cool 10 minutes before slicing.  Serve!

Creamy Bacon Carbonara

You can easily add chicken to this for a dinner, or leave it as is for a lunch.

2 eggs

1/4 cup Cream or Heavy Cream (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon

1 small onion, chopped (opt)

3 mushrooms sliced (opt)

1/2 lb. Pasta

Beat the eggs, cream, parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms (I personally do not like mushrooms and leave them out). Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs. Serve with additional parmesan, a loaf of Crusty French bread, and a salad. So Good!

Mississippi Roast

1 chuck roast
1 pack of Hidden Valley ranch dressing mix
1 pack of McCormick Au Jus gravy
1 stick of butter
5 pepperoncini peppers

Place roast in crockpot, cover in ranch dressing mix.  On top of ranch dressing mix, cover with au jus gravy mix.  Place stick of butter on top of roast.  Place peppers on the roast around the stick of butter.  Do NOT add any water.  Cook on low 8-10 hours.

Crockpot Cube Steak and Gravy

This isn't a "pretty" dish, but those are usually the one that taste the best!  This could easily be cut in half to serve 2. 

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Mix water, soup, and soup mix until blended.  Pour half in crockpot, add steak, pour other half of soup mix over steaks.  Cook on low 8 hours. Serve over rice or mashed potatoes, or with your favorite side dishes.

Southern-Style Chicken and Dumplings

Chicken:

1 large fryer chicken (4-5 lbs.), neck and gizzards removed

1 large onion, peeled and cut in half

3 carrots, cut into large pieces

3 stalks of celery, cut into large pieces

Kosher salt, to taste

Pepper, to taste

Dumplings:

3 cups cake flour

3/4 tsp. baking soda

3/4 tsp. salt

4 1/2 tbsp. shortening

1 cup milk

For chicken:

Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for 1 hour or until cooked through (about 165 degrees). About 30 minutes after you start cooking the chicken you can start making the dumplings or you can wait until the chicken is fully cooked.

Once chicken is done, remove from the broth and let cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.

Pour the chicken broth through a fine mesh sieve lined with cheese cloth (I improvised and used a coffee filter), discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. 

For dumplings:

Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.

Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix. 

Roll out the dough onto floured surface that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, about 30 minutes.

In a large pot, over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes. 

Reduce heat to low and add chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Season generously with salt and pepper.  serve hot.

Crockpot BBQ Chicken

1 whole Tyson chicken
1 bottle of favorite BBQ sauce
1 onion, peeled and quartered
1 lemon, quartered
1 can of Coke

Place chicken in crockpot.  In separate bowl, mix soda and bbq sauce, pour over chicken.  Add onion and lemon to the crockpot.  Bake on low for 6-8 hours.  Serve with corn on the cob and potato salad.  Summer dinner in the crockpot. Who knew?