Yummy recipes: February 2014

Sunday, February 23, 2014

Crockpot Taco Junk

Ingredients

1 Pound Ground Turkey or Lean Beef

1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added

1-14 ½ Ounce Can Black Beans, Drained and Rinsed

1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained

1- Envelope of Taco Seasoning ( I prefer to use the low sodium)

1- Envelope Dry Ranch Dressing Mix

1-Can Corn, Drained (optional)

2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Instructions

Lightly brown the turkey or beef in a pan and drain.
Add the meat and all other ingredients to your crockpot.
Mix.
Cover and heat on high for 4 hours.
Mix well before serving.

Notes

Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).

Crockpot Three Bean Taco Chili

Ingredients

2 Lbs. Ground Beef (may use ground turkey)

1 Medium Onion, chopped

1 (16 Oz.) Can Mild Chili Beans, undrained

1 (16 Oz.) Can Refried Beans (I used Rosarita Brand)

1 (15 Oz.) Can Kidney Beans, undrained

1 (14.5 Oz.) Can Fire Roasted DIced Tomatoes

1 (15.25 Oz.) Can Whole Kernel Corn, drained

1 (2.5 Oz.) Can Sliced Black Olives, drained

1 (6 Oz.) Can Tomato Paste

1 Cup Thick And Chunky Salsa (I used mild)

2 (1 Oz.) Packets Low Sodium Taco Seasoning Mix

Instructions

In a large skillet brown the ground beef along with the diced onion, crumbling the beef as you cook it, until the beef is no longer pink.
Drain and rinse the beef and pour into a 6 quart crock-pot.
Add the rest of the ingredients and stir to combine.
Cover and cook on low 6-8 hours or on high 4-5 hours.
Serve with your favorite chili/taco toppings such as shredded cheese, sour cream, etc.

Crockpot Chicken Tortilla Soup

Ingredients

2 Cups of Shredded Cooked Chicken

1 Yellow Onion, chopped or shredded

3 Cans of (14.5 Ounce) Diced Tomatoes

1 Can of Kidney Beans, drained

I Can of Corn, drained

1 cup of shredded or chopped thin Carrots

2 Stalks of Celery, Diced thin

1 Tablespoon of Minced Garlic

4 Cups of Chicken Broth

1 Packet of Taco Seasoning

Tortilla Chips, Shredded Cheese and other Garnishments that you enjoy

Instructions

I tried this first in my smallest crock-pot, but it was too small, so had to move it to a larger crock, so highly suggest you do a 5 quart or larger crock.
I used a liner.
You will add all ingredients, except garnishments, I always do Chicken Broth and Taco Seasoning last.
Mix the Taco Seasoning in well.
Cook on low for 8 hours or high for 4 hours.
When ready serve with the cheese, tortilla chips and anything else you have gathered.

Crockpot Cheeseburger Soup

Ingredients

1 Pound of Ground Hamburger

1 Yellow Onion Diced

1 Tablespoon of Garlic, minced

1 Can (14.5 ounce) Diced Tomatoes

6 Strips of Cooked Bacon, Broken up into Pieces

2 Stalks of Celery, Chopped thin

2 Cups of Potatoes, Cubed (any kind will work well for this recipe).

1 Cup of Shredded Carrots

8 Ounce of Cream Cheese Cubed

4 Cups of Chicken Broth

2 Teaspoons of Salt

1 Teaspoon of Pepper

1 Cup of Milk

1/4th Cup of Flour

2 Cups of Sharp Cheddar Cheese, Shredded

Instructions

Cook the hamburger until brown and no longer pink.
You can saute the onions with the hamburger, or cheat and shred the onions instead of chopping them, then they don’t need to be cooked.
Add the cans of diced tomatoes, crumbled bacon, celery, garlic, potatoes and carrots with the hamburger and onions into the crock.
Make sure the cream cheese is in small cubes and place in with the crock mixture.
Pour the chicken broth over the mixture.
Cook on low for 8 hours.
When you have a few minutes left before the soup is done, mix the flour and milk together with a whisk, whisking until it’s completely mixed and no chunks are left.
If you have cream cheese that hasn’t melted, scoop it out and mix it well with the milk, flour mixture.
Add the milk, flour mixture into the crock and stir it in well.
Add the cheese in and mix in.
Re-Cover for about 10 minutes, cheese should be melted when your ready to eat.

Crockpot Chicken Bundles

Ingredients

4 Cups Cooked Chicken, diced or shredded

1 8oz Package Cream Cheese, softened

1 Tablespoon Onions

1 Teaspoon Garlic Powder

2 8ct Pillsbury Crescent Rolls

Instructions

In a bowl, mix chicken, cream cheese, onions and garlic.
Open and roll out the crescent rolls – DO NOT SEPARATE THEM.
Separate the crescent rolls ever second triangle. You want to have 2 triangles still together forming a rectangle.
In the middle of the rectangle (2 triangle crescent rolls), add a heaping tablespoon of the Chicken mixture. Do not go lightly on the mixture! add plenty and then some.
Take both ends of the crescent rolls rectangle and bring them together at the top of the “bundle”.
Pinch the ends of the crescent roll together on the top and then on both sides forming a secure bundle.
You should have 8 bundles.
Place the bundles on the bottom of the crock-pot. 5 qt oval or larger is best for this.
Fit all bundles in. Bundles may touch each other.
Cook on high for 1 hour and 30 minutes or until the outer crescent roll turns light brown.
Remove and serve.

Crockpot Baked Potato Tin-foil dinner

Ingredients

7-8 Russet Potatoes Washed and Scrubbed

2 Yellow Onions Diced or Shredded

2 Stalks of Celery thinly Sliced

3 Baby Carrots per Potato

8 Slices of Bacon cooked and Broken Up

3 Green Onions stalks sliced thinly

14-16 Small Pats of Butter (I did a 1/2 Tsp Each)

BBQ Sauce

Pam

Salt to Taste

Pepper to Taste

Foil (Foil for Grilling is Larger and Will Work Better For Large Potatoes)

Shredded Cheese

Instructions

I used my kitchen table as the place for my assembly line.
Cut a large enough piece of foil to cover not only the foil but all of the additions, don’t skimp.
Spray with Pam or Crisco Spray so the potatoes don’t stick.
Cut each potato into thirds, without cutting all the way through the potato.
Pour a tablespoon of BBQ Sauce (or less if it’s a small potato) into the middle of the foil, then place the potato, with the slices open on top.
Shove two pats of butter into the potato..
Place shredded or chopped onion onto the potato.
Place celery on top.
Set carrots next to potato as well.
Now give each potato a bit of green onion on top as well.
Put 2-3 slices of bacon pieces on top.
Finally sprinkle salt and pepper to taste on each potato.
Fold up the foil so that none of the juices will leak out, it won’t look as smooth and pretty as when you normally foil a potato.
Bake in your slow cooker for 8 hours on low.
In my 7qrt Crock-pot I was able to fit 4 baked potatoes (with 2 of them very large), so plan accordingly..either using only small potatoes or using more then one crock.
Once they have been cooked, pull each one out, unwrap a bit, place a handful of Shredded Cheese onto the potato, rewrap and place back in the crock for about 20 minutes, recover crock.
Serve it in the foil.

Notes

Remember fit this recipe with your family size, or those you are serving. It’s easy enough to cook up a bit more bacon, and chop more onions, and vice versa! Enjoy.

Crockpot Taco Spaghetti

Ingredients

1 lb Box Spaghetti Noodles

1 14.5oz Can of Rotel

1 Bag Frozen Corn

3/4 Cup Water

1 Package Dry Taco Seasoning Mix

1 lb Ground Beef

1 Medium Onion, Diced

2 Cups Shredded Mexican Cheese Mix (or substitute Cheddar)

Instructions

In a skillet, cook ground beef and diced onions. Drain well.
Add cooked ground beef and all remaining ingredients (except the dry spaghetti noodles) to the crock-pot.
Cook on low for 3 hours.
Prior to serving, cook spaghetti on the stove top according to the package.
Either mix spaghetti noodles with taco mix and serve or serve taco mix on top of cooked noodles.

Crockpot Potato Soup

Ingredients

4lbs of Ounces of Klondike Gourmet or Fingerling Potatoes

2 Yellow Onions Chopped

3 Stalks of Celery thinly sliced

2 cups of Cooked Chicken or Bacon Crumbles

2 Tablespoons of Butter

2 Chicken Bouillon Cubes

2 Tablespoons of Mrs. Dash Table Blend

2 Tablespoons of Salt

1/2 Teaspoon of Pepper

6 1/2 Cups of Water

2 Cups of Milk

1/2 Cup Flour, mixed with Water

Instructions

I used a liner.
I placed cubed potatoes, onions, celery, cooked chicken (or bacon), butter, bouillon cubs, Mrs. Dash, Salt and Pepper & 6 1/2 cups of water.
Cook on low for 7 and a half hours.
At this point stir the milk and flour/water mixture in a bowl mixing well.
Add the milk/flour/water mixture to the soup and stir carefully, allow to thicken (may take more then 30 minutes).
I would check soup before serving in case you need to add more Salt or Pepper.

Notes

In place of gourmet potatoes you can do 8 regular potatoes diced.
Scrub well and you may need to rinse or add a little lemon to them if the starch changes the color.

This soup would be great with cheese or Velveeta added to it near the end.

I would strongly suggest testing before serving to see if more salt or pepper needs to be added. It can be difficult to season a soup without tasting it, add too much at first you can’t easily fix.

Crockpot Strawberry Jam

Ingredients

4 Pints Fresh Strawberries

2 Tablespoons lemon juice

4 Cups Sugar

1 (1.75 Oz.) Package Powdered Fruit Pectin

Instructions

Rinse strawberries, hull and slice and place in a 5-6 quart crock-pot.
Add remaining ingredients (lemon juice, sugar & pectin) and stir everything together.
Cover crock-pot and cook on low for 1 hour and then stir well.
Cook an additional 1 hour and stir well again once more.
Increase heat to high and cook an additional 2 to 3 hours until the jam is the desired consistency. (See note)
Store finished jam in refrigerator for up to 2 months, in the freezer for up to 1 year or process in a hot water bath canner for 20 minutes for long term storage.

Notes

Before starting your jam place 2-3 saucer size plates in the freezer. To test jam doneness place a spoonful of jam on the cold plate and wait a minute or two. Push the puddle of jam with your finger to see if it is setting yet. If the jam is still runny and saucy cook it longer.

Crockpot Ranch Chicken

Ingredients

One Yellow Onion Sliced

4-6 Boneless Skinless Chicken Breasts

Pepper & Mrs. Dash Table Blend

1/4th Cup of Melted Butter

1 packet of Dry Ranch Dressing Mix

1 Can of Cream of Chicken Soup

1/2 Cup of Chicken Broth

1/2 Packet of Onion Soup Mix

1 8 ounce package of Cream Cheese, cut into very small cubes

Green Onions chopped and Paprika for Garnish

White Rice cooked (optional)

Instructions

I first used a liner, spray with Pam on the sides.
Place the sliced yellow onion at the bottom.
Place the chicken on top.
Pour butter over chicken and use Mrs. Dash and pepper to taste on chicken.
Sprinkle the ranch mix over the chicken.
Cover and cook for about 6 hours.
When your near the 6 hour mark and the chicken looks cooked (I tested one of them to make sure it’s wasn’t pink) then you will make the rest of the mix.
First scoop out 1/4th cup of the chicken juices out.
Place in a large bowl and add the cream of chicken soup, chicken broth and onion mix and stir to well blended.
Then pour over chicken.
Place the squares of cream cheese over the chicken, spreading it well amongst the chicken.
Recover for an additional 45 minutes.
When ready to serve, you can serve over rice, I garnished mine with paprika and chopped green onions.

Crockpot Sweet and Sour Chicken

Ingredients

1.5 -2lbs Chicken Leg Quarters (or chicken breasts)

1 Jar Apricot Preserves (about 2 cups)

3 Tablespoons Heinz 57 Sauce

3 Tablespoons Italian Dressing

1 Tablespoons Soy Sauce

Instructions

In a bowl, mix the apricot preserves, Heinz 57 Sauce, Italian Dressing and Soy Sauce.
Add the raw chicken to the crock-pot.
Pour the mixed sauce over the chicken careful to coat all parts of the chicken.
Cook on LOW for 3 hours.

Crockpot Ratatouille

Ingredients

1 Large Eggplant, peeled and sliced into slices 1/4th inch thick

2 Large Zucchini sliced 1/4th inch thick

1 Yellow Squash sliced 1/4th inch thick

1 Large Onion, Julienne

3 Garlic Cloves, minced (I used preminced garlic)

1 Tomato Diced (because my roma tomatoes were so small I used about 4)

8 ounce Basic, Garlic, Oregano Tomato Sauce

1 Teaspoon Basil

1 Teaspoon Oregano

1 Teaspoon Sugar

2 Teaspoons Salt

1/2 Teaspoon Pepper

1 Tablespoon Parsley

1/4th Cup of Olive Oil

3 Cups of Rice Cooked, if desired

Instructions

I used a liner and sprayed it with Pam.
Layer half the onions on the bottom of the crock.
Layer half the eggplant over the onions
Next Layer half the Zucchini and Yellow Squash on top of eggplant.
Spread around half of the Garlic and Tomato.
In a small bowl mix the tomato paste with all the herbs and half the salt.
Pour that over the veggies.
Next layer the onions again, followed by Eggplant, zucchini, and yellow squash.
Follow with tomatoes.
Then use the remaining salt over the mixture.
Cover with the Olive Oil.
Cook on low for 7-9 hours
I cooked rice and then place the Ratatouille over the rice.

Notes

If you would like a spicy ratatouille replace the yellow squash with red and green peppers julienne.

Crockpot Breakfast Casserole

Ingredients

1 Dozen Eggs

1 Cup of Milk

1 Package of Potato’s O’Brien approximately 32 Ounce

1 Pound of Bacon Cooked, Drained and cut into pieces.

1 Pound of Sausage, Browned and Drained

1/2 Cup of Green Onions, Diced

1 Medium Onion Chopped

3/4ths Pound of Cheddar Cheese

1/4th Cup of Parmesan Cheese

1 Tablespoon of Prepared Mustard

Salt and Pepper to Taste

Instructions

I used a liner and sprayed with Pam.
You will do about 3 layers.
Start with potatoes, bacon, sausage, onions and cheddar cheese (do this 3 times).
Although the layers don’t matter too much, make sure bacon is not on the top, it cooks better underneath other food.
Make sure your final top is the last of the cheddar cheese.
Beat the eggs, milk, mustard, salt, pepper, and Parmesan cheese together.
Pour over the layers.
Cook on low for 10-12 hours or until the eggs are set (if your crock runs hotter than average shorten the time to 6-8 hours on low)..
I cooked mine overnight so it would be ready in the morning.

Notes

If your crock is one that runs hot, try going at 6-8 hours first and see how well it has cooked. Mine took the full 10 hours but no crock cooks exactly the same as the next.

Crockpot Easy Herb Chicken and Veggies

Ingredients

4 Pounds of Boneless Chicken Breasts, Thawed

1 Crock-Pot Savory Herb Chicken Seasoning Mix

4 Cloves of Garlic Chopped and Split into Two Bowls

2 Yellow Onions Chopped Into Small Chunks, also Divided up in the Two Bowls

10-12 Klondike Gourmet Potatoes Cut in Half

1 1 Pound Bag of Baby Carrots

4 Roma Tomatoes, Diced

6 Tablespoons of Olive Oil with One of the Tablespoons Separated

Salt

Liner

Cooking Spray

Instructions

I always use a liner for an easy clean up.
Spray lightly with cooking spray to keep the chicken from sticking.
Mix the Crock-Pot Savory Herb Chicken Seasoning Mix with 5 Tablespoons of olive oil, then set aside.
Salt each individual chicken breast, before laying down in the crock with the first layer using half of the chicken.
Once you have your layer of chicken down, brush some of the olive oil seasoning mixture onto the chicken using a pastry brush.
Cover chicken with one bowl of the chopped garlic, and onion.
Lay down the other half of the chicken breasts, salting as you lay them on top of the onions.
Use your pasty brush and brush more olive oil seasoning mixture onto the chicken.
Place the other bowl of chopped garlic and onions.
Place your layer of carrots.
Place your layer of sliced potatoes.
Spread around the diced roma tomatoes.
Add one more tablespoon of oil to the seasoning mix, stir well and then spread on top of the veggies.
Cook on low for 8 hours.
Do not add water, you have plenty of water from the veggies and oil.

Crockpot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded

2 Cups Chopped Carrots

1 Cup Frozen Peas

1 Small Onion , chopped

3 Tablespoons Stick Butter

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Garlic

Pinch of Thyme

2 Chicken Bouillon Cubes

4 Cups White Milk

1 Cup Chicken Broth

1/2-3/4 Cup Flour

Instructions

Add all ingredient but the flour to the crock-pot.
Cook on low for 5 hours.
Add in flour slowly whisking as you add.
Add in more or less depending on how thick you want it.
Cook on low for 1 additional hour.
Serve.

Crockpot Tomato and Spinach Pasta

Ingredients

1 Pound Ground Chuck

1 Pound Pork Sausage

1 Medium Onion, chopped

1 Clove Garlic, minced

2 14oz Cans of Diced Tomatoes

1 Tsp. Italian Seasoning

1/4 Tsp Salt

10 oz. Frozen Spinach, thawed

16 oz. Rotini Pasta, cooked

2 Cups Mozzarella, shredded

Instructions

In a skillet, cook ground chuck, pork sausage, onion and garlic until meat is cooked.
Drain meat and add to crock-pot.
Add in 2 Cans Diced Tomatoes, Italian Seasoning and Salt
Cook on low for 3 hours.
30 minutes prior to serving, add in spinach, cooked pasta and mozzarella cheese.
Switch to high, and cook for 30 minutes.
Serve.

Crockpot Easy Taco Meat

Ingredients

2 Pounds Lean Hamburger

1 Bag of Birds Eye Ready Recipe Chopped Onions and Garlic 8 oz

1 Package of Low Salt Taco Seasoning (use whichever taco seasoning you prefer)

Tortilla’s, Taco shells, lettuce, cheese, tomatoes or any other garnish you prefer.

Instructions

Place hamburger raw in Crock-Pot on low and cook for about 4-6 hours.
Every 2 hours, stir the hamburger to get it to cook evenly.
When it has fully cooked, carefully drain any grease.
Add 1 package of Birds Eye chopped onions and garlic.
Add 1/2-1 package of whichever taco seasoning you prefer.
Stir until well mixed in.
Allow to cook for another hour.

Crockpot Cilantro Lime Chicken

Ingredients

1 1/2 lbs. boneless skinless chicken breasts

2 limes, zested and juiced

1 cup chopped fresh cilantro, plus extra for garnish/serving

1 (1 lb.) bag frozen corn

1 small onion, diced

1 cup salsa

2 cloves garlic, minced

1 teaspoon cumin

salt & pepper to taste

Instructions

In a small mixing bowl combine all ingredients except for chicken and mix to combine.
Pour half of mixture into the bottom of a 4-6 quart slow cooker.
Place chicken breasts on top and pour remaining mixture over the top of the chicken.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Shred chicken with a fork and serve as a filling in tacos, burritos or even over rice.

Crockpot Mac and Chz

Ingredients

8 oz. Macaroni Noodles, cooked and drained

1 (8 oz.) Package Colby Jack Cheese block, cubed

1 Stick Butter, cubed

1 Cup Milk

2 (4 oz.) Package Velveeta Cheese Sauce

Instructions

Layer ingredients in crock-pot -1/2 noodles, 1/2 butter, 1/2 Velveeta Sauce, and 1/2 Colby Jack Cheese and repeat.
Pour milk over rest of ingredients.
do not mix at this time.
Cook on low for 2 hours, stirring 1 hour in to cook.
Serve.

Crockpot French Dip Sandwiches

Ingredients

3 Pound Beef Chuck Roast (Remove Thick Cartilage, Fatty Area’s and cut into a few smaller chunks)

2 Cans of Campbells Beef Consomme (14.5 oz each) you will find this in the soup section

1/2 Yellow Onion Chopped or Shredded

Hoagie Buns

Instructions

Remove the thick cartilage and fatty parts of the chuck roast.
I would also cut it into a few smaller chunks, so it fits into the crock easier.
Place the beef, chopped onions, and consomme into the crock.
Cook on low for 8-10 hours or high on 5-7 hours.
Remove the Roast and large chunks of onions if you have them, and shred in a separate bowl.
I poured the drippings into a strainer to keep out the larger chunks, and have just the liquid to dip into.

Notes

Freezer Meal Instruction:

Prepare the Chuck Roast the same as in the recipe.
Place the Chuck Roast and Chopped Onion in the ziploc bag.
Pour the 2 cans of Consomme into the bag.
Careful lay down flat and squeeze as much air as you.
Place in freezer.
Cook as directed above.
Thaw for 24 hours before you place in crock-pot to cook.