Enchilada Soup - crockpot

I found the main recipe for this in a Pillsbury Slow Cooker cookbook. I made a few changes and adapted it for our family.

• 2 cups chicken broth
• 19oz (2 cans) Enchilada Sauce (I used medium, use mild for less kick and hot for more)
• 4.5oz (1 can) chopped mild green chiles (I used 1/2 can)
• 1.5 lbs chicken breast
• 15oz (1 can) black beans - drained and rinsed
• 12oz (1bag) frozen corn

Garnish (as desired): Fat Free sour cream, shredded Mexican Cheese, chopped fresh cilantro, crushed tortilla chips or Fritos

Spray 4-5 quart crockpot with cooking spray. Mix broth, enchilada sauce and chiles. Place chicken in sauce, spooning over sauce if needed. Cover and cook on low 7-8hrs (mine cooked 9 and was fine).

Remove chicken from crockpot. Stir beans and corn into mixture in crockpot. Increase heat setting to high. Shred chicken and return to crockpot. Cook additional 5-10 minutes. Top each serving with Garnish as desired.

Bourbon Chicken Lettuce Wraps

I took the recipe for the sauce from a friend of mine's website and modified it slightly. Here is the link to her site. Busy Mom's Cookbook. Thanks Katie!

• 1lb ground chicken
• 1/2C minute rice
• Head of iceberg lettuce
  
• 2T EVOO (or veg. oil)
  
• 1 garlic cloved - crushed (I used 1tsp of minced garlic in olive oil)
• 1/2tsp ground ginger
• 1 tsp crushed red pepper flakes
• 1/3C brown sugar
  
• 2T Chili Sauce (can use ketchup)
• 1T Cider Vinegar
• 1/2C apple juice
• 1/2C soy sauce
• 1C water

-Cook ground chicken in EVOO.
-While the chicken is cooking mix all the ingredients except the rice.
-Once chicken is fully cooked (should not take long and does not need to be drained) pour in the sauce you made. Bring to a boil.
- Add rice and turn down heat to a simmer. Cover and simmer 10-15 minutes. Until rice is cooked and remaining liquid is boiled off.
- while the rice is cooking peel off large pieces of lettuce to use as "wraps". Rinse in cool water and pat dry between paper towels.

Pork Chops with Salsa Beans

I came across this recipe in a Pillsbury cookbook and modified a bit for us.

• 2 bone-in center-cut pork loin chops; 1/2" thick (I use boneless)
• 1 cup frozen corn
• 1/2 cup Salsa (recipe calls for chunky - I used Kroger brand picante)
• 16 oz baked bean; undrained (I used Bush's Country Style)
• Salt and pepper to taste

Spray crockpot with cooking spray. Mix corn, salsa, and beans. Season one side of pork chops with salt and pepper. Put seasoned side down on top of bean mixture. Overlap as necessary and press gently into beans. Season remaining side of pork chops with salt and pepper.

Cover. Cook on Low 4 to 5 hours.

OPTIONAL: Heat skillet over medium-high heat. Season pork chops. Place in skillet. Cook 2-4 minutes or until browned on both sides. Obviously I skipped this step since it is just something else to clean and it is not needed.

Frittata

This is a good family meal - even for the teeny tiny ones. You can pretty much add anything you want since the main ingredient is the eggs. All the meat, veggies, cheese, and pasta are optional depending on your taste. You can even do a sausage, bacon, ham one if you want to keep it more as a breakfast item. Thanks MrsAmers and Heather for the recipe!

EVOO (Extra Virgin Olive Oil)
Garlic
Potatoes - cubed
variety of veggies (broccoli, cauliflower,etc)
salt
pepper
basil
8 eggs - beaten
Pasta - cooked (any variety)
shredded cheese (any variety)
Meat (cubed ham, sausage, etc.)

Sautee garlic in EVOO, add cubed potatoes, once the potatoes are browing add veggies and some more EVOO, salt, pepper and basil. A few minutes later add the cooked pasta and the eggs. Stir to make sure the egg is well distributed to hold it together. Sprinkle the top with shredded cheese, reduced the heat to medium-low and cover the dish. Cook 10-15 minutes until egg is done.
You can try a variety of vegetables, pastas, cheeses and spices or just use up leftovers in the refrigerator.

Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I use precooked chicken)
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
8 oz. (1 pkg.) Neufchatel Cheese, cubed
4 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen mixed vegetables
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour to broth and add mix to skillet; mix well. Add vegetables; simmer 5 min.
POUR mixture into casserole dish. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 40-45 min. or until crust is golden brown.

Jambalaya - Crockpot

large onion - chopped (1 cup)
1 medium green bell pepper - chopped (1 cup)
2 medium celery stalks - chopped (1 cup)
3 garlic cloves - finely chopped (I used the minced jar stuff)
1 can (28 ounces) diced tomatoes - undrained (I used one can regular diced and 1 can Rotel with green chiles)
2 cups chopped fully cooked smoked sausage sliced
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (used Tabasco)
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Pot Roast - Crockpot

5-6 lbs. pot roast
2 cans cream of mushroom soup or 2 cans French Onion Soup (my favorite)
1 packet dry onion soup mix (if not using french onion soup)
1-1/2 cups water
4 med potatoes cut in half
bag of baby carrots

Put soups and water in crockpot, stir until combined. Put roast and veggies in crockpot and ladle mixture over roast. 8-9 hours on low or 4 on high.

Chicken Casserole

2 boneless skinless chicken breasts - cubed
1 can cream of whatever soup (whatever you like)
1 can (use cream of soup can) milk or chicken broth
10 oz bag of frozen mixed veggies (corn, carrots, peas, etc)
3 cups instant or real mashed potatoes (prepared)

sautee chicken in olive oil until just cooked, add soup, broth and veggies mix well continue cooking until veggies and soup are hot and chicken is completely cookedserve over mashed potatoesor pour chicken mixture into casserole dish and top with mashed potatoes and dot with butter or margerine bake at 350 for 15 minutes or until top is starting to brown!!

Chicken and Rice Casserole

3-4 cups chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 cup uncooked rice

mix together and put in pyrex dish. Bake at 325 for 45 minutes or until not very watery.

Pork Chops and Rice

2-4 pork chops
1 cup rice
2 cups water
1 packet onion soup mix

put pork chops in 9x13 pan, pour rice and water around (scrap rice off top of pork chops). Sprinkle onion soup mix over. Cover with foil and cook at 425 for 30 minutes.