Yummy recipes

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.

Sunday, February 23, 2014