INGREDIENTS

Turkey Burgers:
1.5 lbs ground turkey
1/8 c. seasoned bread crumbs
1/8 c. finely diced onion (I just used onion powder)
1 egg, lightly beaten
1 clove of garlic, peeled and minced
1/2 tsp salt
ground black pepper
**we made 5 patties out of that and grilled them, topping them with pepper jack cheese and pickles - yummy!

Apple Cole Slaw:
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper (I used green because that's what I had on hand)
2 green onions, finely chopped
1/3 cup Miracle Whip
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
*1 Tbsp cider vinegar optional* (we used the cider vinegar and really liked the results)

Rice with Artichokes

1/2 package mushrooms or more
1 can artichoke hearts drained
2 Tbsp olive oil
1 medium onion
1 large clove garlic
4 cups chicken broth
2 Tbsp tomato paste
2 cups short grain rice
1/2 cup grated Parm cheese
1/4 cup chopped parsley

Saute onions and mushrooms in oil till soft. Cut artichokes in half or smaller, add to pan. brown lightly.
Add 1 cup broth plus tomato paste to pan. Add rice and additional broth. Bring to boil. Cover and simmer on low heat for 15 minutes or according to your particular rice directions. Stir. Top or stir in the cheese and parsley if desired. Enjoy!

Firehouse Salsa

Ingredients
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
Directions
Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.

Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.

Pour salsa into a bowl and serve with tortilla chips.

Broccoli, Rice, Cheese & Chicken Casserole

INGREDIENTS
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Meatball Stroganoff
2 Tbsp Butter
1 pk. slced mushrooms
1/2 cup onions, diced
1-12 oz. jar beef gravey
3/4 lb. frozen meatballs defrosted (she used the Foster Farms Turkey ones from costco and they were delicious!!) About 12 meatballs
1/4-1/2 cup pasta cooking water
1 cup sour cream
2 Tbsp. fresh dill or 1 Tbsp dried
1 Tbsp. prepared horseradish- Not Creamed
1 Pk, wide egg noodles- cooked and drained. SAVE 1/2 CUP OF PASTA WATER BEFORE DRAINING

DIRECTIONS:
Heat butter in large skillet and saute mushrooms for about 3-5 minutes and then onions.
Saute over medium heat until mushrooms start to brown and onions become soft. (Deglaze with Sherry if you desire)
Add defrosted meatballs to pan.
Cut in 1/2 or 1/4 if desired.
Heat for 3-5 minutes, stir well.
Add gravy and let heat for about 5 minutes over medium heat.
Add sour cream, horseradish and dill.
Stir until sour cream is well incorporated.
If it looks to thick add reserved pasta water 1/4 to 1/2 cup at a time.
Stirring well between each addition.
Heat thoroughly but do not let boil.
Serve over wide egg noodles.
Enjoy!!

Chicken Curry
1 Can Coconut Milk
2 tsp minced garlic
4 Shakes of Cayenne (more or less to taste)
3 T curry powder
4 Basil Leaves or 1 T Basil Paste
1 T Olive Oil
1 T Fish Sauce
1 t Crushed Red Pepper
1 T Sugar

Make sauce and simmer to desired thickness (we've also started adding some milk or cream to the sauce... but never measured how much). We have made this vegetarian or with shrimp or chicken. For vegetables we usually add snow peas, bamboo shoots, baby corn, mushrooms, bean sprouts... or whatever we have around. Great served over rice.
Seasoning for Tacos
2 tsp minced onion
1 tsp chili powder
1/2 tsp crushed red pepper
1/4 tsp oregano
1 tsp salt
1/2 tsp corn starch
1/2 tsp garlic
1/2 tsp cumin

Put all ingredients in small plastic container or ziplock and shake to mix well. Mix with 1 lb cooked meat and 1/2 C water. Let simmer for about 15 min (add more water if needed).

Ami’s Chicken Creation:
Last night we had a creation I came up w/ that Steve really likes so it's been a keeper. He thinks it's difficult to make and I haven't told him how easy it is. I put drumsticks in a baking pan and splash each one w/ soy sauce then I pour over half a bottle of California dressing (I buy the Vons brand - it's like french but they call it California). Bake at 375 for 45 minutes or so. The sauce is yummy over rice and it's so easy.
Ropa Vieja
Coat flank steak in 3 T olive oil, 1 tsp Kosher Salt, and 1 T black pepper.
Brown in a large 4 Quart Pot on Med-High 3 min. per side. (For Crock Pot, use a frying pan)
Reduce heat to Medium and add:
2 C Bell Peppers (rough chopped)
2 C Red Onions (rough chopped)
2 T Garlic
1/2 C Green Chilies
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Oregano
1 tsp Cumin
1 T fresh Rosemary
1/4 C Sherry
3 C Beef Broth
1 T Tomato Paste
2 Bay Leaves
1/2 C Cilantro

Serve with warm tortillas and sprinkled with cheese.

We usually make burritos or tacos out of this. I think traditionally you serve it on a plate and eat it like a stew with the tortillas serving as bread to sop up the juices.

It worked out great in the crock pot. I dumped it all in and cooked it on high for 5 hours, the meat came out really nice and tender.

Black Beans and Rice

INGREDIENTS
1 teaspoon olive oil
1 onion, chopped (skipped this)
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth (used chicken, it's what I had)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained (I didn't measure, just used two cans)

DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.



CROCKPOT RECIPES

Beef Stroganoff
It wasn't that great, I think it needed to be creamier.

2 lbs sliced meat
2 chopped onions
1 can sliced mushrooms ( I sliced fresh)
2 cloves of minced garlic

Brown meat add onions and mushrooms cook until browned.

Toss into crock pot with:

1.5 cups sour cream mixed with 4 T flour (next time I think I'd make this 2 cups??)
1 cup beef stock
2.5 tsp. salt
.25 tsp pepper
3 T tomato paste (I'd leave this out next time or only use 1)

Stir thoroughly, cover and cook on low 6 to 8 hours. Serve over noodles or rice.
(cooks.com)

slow cooker pot roast.
It couldn't be any easier or more delicious. You just stick a pot roast in the bottom of the slow cooker (about 3 lbs), and top with 1 packet of dry onion soup mix, 1 can of beef broth, and 1 can of cream of mushroom soup. Let it cook on low all day. Right before dinner time you can remove the liquid from the slow cooker, transfer it to a saucepan and thicken it up with a couple of tsp of cornstarch dissolved in water for the perfect gravy to serve with the pot roast and some mashed potatoes - yum yum!

Italian Cream Cheese Chicken
1 8 oz. block cream cheese (can use low- or no-fat kind...tastes the same!)
1 packet dry italian dressing mix
1 can cream of chicken soup
1/2 can water
chicken (4-6 breasts)

Place in crock pot. Cook on low for 6-8 hours, or high for 4-5. Serve over egg noodles.


Zesty Slow Cooker Chicken Barbecue
6 skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. After this is done I shred the chicken with 2 forks and put it on hoagie rolls. Sooooo good.




Crockpot Chicken Tacos
4-6 Chicken breast halves
1 Large jar salsa (I use southwestern salsa with corn & black beans)
1 packet chicken taco seasoning

Put in crock pot and cook on high 4-6 or low 6-8 hours. When finished, chicken should shred effortlessly. Shred chicken and serve on warm tortillas or hard taco shells, with all the taco fixings. This is my FAVORITE crock pot meal, and we have it a few times a month!



This one I haven't tried yet, so it may need a little tweaking, but it sounds good:
Crock Pot Chicken & Rice Casserole
1 can cream of celery soup (I would use c/o chicken because that's what I have on hand)
1/2 can water
3 boneless, skinless chicken breast halves
1 tbsp. dry onion soup mix
½ c. long-grain rice, uncooked
Combine the soup and rice in a well greased crock pot. Stir well. Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.

Crockpot Chicken and Dumplings
1 - 1 1/2 lbs boneless chicken breast (thigh, whatever you like)
4 large carrots
2 stalks celery
1 medium onion
2 cans cream of chicken soup
2 cups (about 15-16 oz) chicken stock/broth
1 tube of ready to bake biscuits (country/homestyle)

Cut up chicken, carrots, celery, onion. (I dice the Veggies and leave the chicken a little larger.)

Throw all ingredients, except the biscuits in the crockpot -- cook on low 8 hours or high 4 hours.

About 45 minutes before you eat, break biscuits into about 3-4 pieces and drop into the mixture. Stir in once until coated by broth. Let cook another 45 minutes.



Easy Slow Cooker French Dip


INGREDIENTS:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.



Here's another roast recipe, I got it from a friend and it really is to die for!
Die For Crockpot Roast
1 beef roast
1 pkg. dried brown gravy mix
1 pkg. dried Italian dressing mix
1 pkg. dried ranch mix
½ cup water

Place roast in crockpot, mix all mixes together and sprinkle over roast. Cook on low 7-9 hours.

This is so good. I add onions. carrots and potatoes and hour or 2 before dinner.



Slow Cooker Lasagna
1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Crockpot Lasagna * I have not made this yet but thought it sounded good*

1 box lasagna noodles
1 jar spaghetti sauce

1lb hamburger
2 pkgs shredded cheese
16 oz sour cream
16 oz ricotta
1 eggie

You do NOT need to cook the lasagna noodles!
Brown the hamburg and drain fat off of it. Mix it with the spaghetti sauce in a separate bowl.
Mix the sour cream and ricotta cheese together with one egg.
Place a little sauce on the bottom underneath noodles.
Layer uncooked noodles (you can break them to fit)
Then hamburg and sauce
Sour cream and ricotta
Shredded cheese
Keep repeating until complete
Cook on low 6-7 hours or on high for 3-4.

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Italian Pot Roast

Chuck roast is one of the most economical cuts of beef for pot roast, but it is a high-fat choice. Substitute eye of round (which is more expensive) or English shoulder roast for a lower fat choice.
Ingredients
8 ounces sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2- to 3-pound) boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1-ounce) envelope dry onion soup mix
1 (14-ounce) can beef broth
1 (8-ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water

Hot cooked egg noodles
Preparation
Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker.
Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles (or mashed potatoes.)

Chicken Tortilla Soup....Easy and Delicious!!!!
Throw in any chicken (about 1lb) you like (frozen or not) and add the following
1 diced onion
3 cans of beans undrained (I like to mix black, pinto and kidney)
1 large can of green enchilada sauce
1 or 2 cans diced tomatoes undrained
1 sm can diced green chilis
1 can corn undrained

Cook on low for 8 hours or high for 4-6. Take chicken out in the last hour, shred and put back in the crock pot.

Serve with any toppings you like- chips, cheese, avocado, sour cream
The next day it thickens up and we eat it in burritos- that is really good!!

I will also post my sweet and sour chicken...it pretty tasty too!!

Tortilla Soup

2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 cans chicken broth
1 can tomato paste
1 can diced tomatoes
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1 bay leaf

Salt and pepper to taste
4 (5 1/2-inch) corn tortillas

Cook chicken. Combine all but the tortillas in a large pot. Simmer on low for a couple of hours (or in crock pot on high for 6 hours). Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on a baking sheet.
Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup. Top with shredded cheese if desired.

Sweet and Sour Chicken

Mix all ingredients in crock pot- cook for 8 hours on low, 4-6 on high

Chicken- up to 2 lbs
1 diced green bell pepper
1 diced onion
1 can chunk pineapple with juice (not syrup)- do not drain
1/3 cup brown sugar
1/3 cup vinegar
1-2 Tbsp soy sauce
a little garlic
a little ginger

Cut or shred chicken in last hour- return to crock pot

If you dont have pineapple you can use oranges or orange juice concentrate plus a little chicken broth. Add hot pepper flakes for more spice :)

Serve on top of rice

Pulled Pork Sandwiches:
Ingredients
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Directions
1.Slice one onion and place in crock pot.
2.Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 8-10 hours or until the pork readily shreads (also depends on the size of your crockpot).
3.Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4.Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 2 to 3 hours on LOW.
5.Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6.TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7.Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Note: The thing that took the longest for this recipe is just shredding the meat. I left the meat in the pot with a little of the roasts juices and put a couple different sauces on the table so people could add as much or as little as they liked. It was a big hit. I was a little suspicious when I read the three ingredients, but it tasted great!

Chicken Taco Soup
1 onion, chopped
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (you can also use chicken broth instead)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

1. Place the onion, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Pot Roast-
3lb boneless beef bottom roast, trim all visible fat. 1/2 cup red wine (optional)
2 onions, sliced 1 can (15 oz) beef broth
2 tbsp hungarian paprika 1/4 tsp black pepper
1/2 tsp dried oregano 1 1/2 lbs baby carrots
1/2 tsp dried basil 2 lbs small new potatoes
1/2 tsp dried thyme
3 cloves garlic, minced
1/2 cup water

1.Coat large skillet with cooking spray, then on medium-high heat, brown all sides of the roast. place roast in crockpot.
2. add onions, paprika, basil, oregano, thyme, and garlic to skillet and cook for a few minutes. Pour over the roast.
3. Add water, wine, broth, black pepper, carrots, and potatoes to crockpot. Cover and cook till tender. 10 hours on low heat or 5 hours on high heat.

Chili Casserole
This is adapted from a recipe in my "Fix it and Forget it" cookbook. This is a quick slow cooker recipe, only needs to cook for an hour. You can also make this in a deep skillet on the stove and it will be done even faster.INGREDIENTS
1 lb ground beef, browned (or turkey)
16 oz can corn, drained
16 oz can black beans, drained
15 oz can tomato sauce + 1/2 can water (or you can use a can of tomato soup + 1/4 C milk for a slightly different taste. Both are good)
1 C shredded cheddar cheese
1 tsp dried minced onion
1/2 tsp chili powder
INSTRUCTIONS
Combine all ingredients in slow cooker and cook on low for 1 hour.

You can also make this into "Chili Mac" by serviing it over macaroni noodles.

INSTRUCTIONS

Rating:

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