Creamy Chicken and Noodles

Ingredients:

1 – 24 ounce pkg frozen egg noodles

2 – 14.7 oz cans of cream of chicken soup – I use 1 can cream of chicken and one can of cream of potato

1 stick butter (cut into pieces

1 – 32 ounce container of chicken broth – may want a little more to thin out if it gets to thick.

1 chicken bouillon cube

2 lbs of boneless / skinless chicken breast or strips

Salt & pepper to taste

Instructions:

1.     Salt and Pepper chicken and place in the bottom of crock pot, dump soup, butter, chicken broth and bouillon cube on top of chicken.  Stir together.  Place lid on crock pot and turn on low, cook for 6 hours.

2.      Remove Chicken and tear into pieces, add back to pot.

3.      Now add noodles, Cook another 2 hours or until noodles are desired tenderness.  This is where you may want to add a little more broth, as these noodles will thicken the soup even more.

4.      Salt & Pepper if needed and serve.

Serves 4 to 6

Stuffed Meatballs

Ingredients:

1 lb hamburger meat
1 lb Italian sausage
2 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1 cup plain bread crumbs
1/4 cup Parmesan
1 TBSP Italian seasoning
2 eggs
1/2 cup milk
1/2 cup fresh parsley
8 to 10 cheese sticks cut into 4 even pieces

Directions:

Mix 1st 11 ingredients together, form in to 2 inch balls and then stuff with 1 piece of cheese stick, making sure to seal cheese inside of meat ball.

2 different ways to cook:

1.  Place a cooling rack onto a foil lined cooking sheet, and place meatballs on rack, then place in the oven and cook at 350 degrees  for 20 minutes.  Heat your favorite marinara sauce on the stove and put cooked meatballs in the sauce or place meatballs on a hoagie bun and then cover them with sauce, mozzarella and bake until cheese is melted.

2.  Place raw meatballs in crock pot, and cover in your favorite marinara sauce cook on low for 7 - 8 hours.

Chile Colorado Burritos

Ingredients:

1.5 to 2 lbs stew meat or other beef cubed
1 large can of mild (red) enchilada sauce (@ least 19 oz.)
2 beef bouillon cubes
1 can refried beans
1 cup cheddar cheese
5 to 8 burrtios shells.

Directions:

Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce into a crockpot & cook on low for 7 to 8 hours or on high for 3 to 4 hours, until meat is very tender. 

When beef is done, (very tender and flakes when stirred), taste and add salt to taste, if desired.  Heat up refried beans, & put your oven on broil.  On an oven proof plate, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or 2 of beans.  Roll into burrito (hopefully you know how to do this).  Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it.  Sprinkle with cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Depending on how full you stuff your burritos, this will make 5 to 8 burrtios.

Red Beans and Rice

Ingredients

3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell peppers
3/4 cup celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
14 oz package of Andouille Sausage
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked rice

Combine first 12 ingredients in a slow cooker.  Cover with lid; cook on high heat for 5 hours, or on low for 8 to 9 hours.  Discard bay leaf; Serve over rice.

Easy Peasy Beef Tips and Gravy

1 - 1.5lb pkg of stew meat
1 - family size can of cream of mushroom soup
1 - 1pkg of lipton onion soup mix

Mix all together, put in your crock pot and turn on low and cook for 6-8 hours.

Serve over rice or with noodles.

This is the best beef tips and gravy I have had in a long time.  My only issue with this recipe is that it made so little.  It was barely enough to feed my family of four.  The next time I will double the recipe.

Creamy Italian Chicken

1 Package of Dry Italian Dressing Mix                       
1.5 Pounds of Chicken Breasts, boneless, skinless

1 Package of Cream Cheese

1 Can of Small Can of Cream of Chicken Soup

1/4 Cup of Water

 

Step One

Place chicken in slow cooker.

Step Two

Mix Italian dressing mix w/ water in a bowl. Pour over chicken.

Step Three
Cover and cook on high for 4-5 hours or low for 8 hours.
Step Four
Before serving remove chicken carefully.
Step Five
Mix cream cheese and soup and pour into slow cooker mixing with the dressing mix.
Step Six
Add chicken and shred. Cook on low until heated through.
Step Seven
Serve over brown/white rice or noodles.

Slow Cooked Italian Beef

3 Pounds of Beef Chuck Roast or Sirloin
1 Onion, quartered
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 (10.5 oz.) Can of Beef Broth
1 Package of Good Seasons Italian salad dressing
1 Package of Dry Au Jus mix
1/2 (16 oz.) jar Pepperoncini peppers and juice

Place meat and the onion in a 5-quart slow cooker.


Mix up next 5 ingredients in a small bowl, then pour over meat. Add peppers and juice.


Cover and cook on low for 6 to 7 hours.


Remove meat from cooker and slice or shred. Put on toasted hoagie Buns and cover with Provolone Cheese.  Serve with chips.


Have juice and peppers available to put on sandwiches or on the side

Beef Stew with Shiitake Mushrooms

12     new potatoes, cut into fourths (about 1.5 pounds)
1       medium onion, chopped (about 1/2 cup)                                        
1       bag (8 oz) ready-to-eat baby-cut carrots
1       package (3.4 oz) fresh shiitake mushrooms, sliced
1       can (14.5 oz) tomato sauce                                          
1       can (10 1/2 oz) condensed beef broth
1/2    cup all-purpose flour
1       tablespoon Worcestershire sauce
1       teaspoon salt
1       teaspoon sugar
1       teaspoon dried marjoram leaves
1/4    teaspoon pepper
1       lb beef stew meat, cut into 1/2-inch pieces
In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.

Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.

Chicken Dish

I made a new concoction this weekend.  I don't really have a name for it... It just sounded good together so I tried it and it was a hit...

2 lbs of bonless skinless chicken (dark or white meat your choice.)
1 (14 oz) can black beans (rinsed)
1 (12 oz) can shoepeg corn (drained)
1 jar of your favorite picante sauce ( i used mild, but should of gone a litte spicer.)

Cut chicken up into bite size pieces.  Place all ingredients into your slow cooker, turn on low, and let cook for 6 to 8 hours.

I served this over brown rice, and it was wonderful!