We had a change of plans this morning and I made homemade chicken noodle soup and corn bread for dinner tonight. This crock pot recipe is on the horizon for us later this week. It sounds yummy to me...
Shepherd's Pie
1 lb. ground beef, browned
1 (10 3/4 oz.) can, condensed tomato soup
1 (15 oz.) can, whole kernel corn, drained
1 (15 oz.) can, French cut green beans, drained
1/2 tsp. dried basil
2 cups instant mashed potatoes, prepared (or use leftover real mashed potatoes)
2 cups grated cheddar cheese
Combine beef, soup, corn, beans and basil in crock pot. Spread mashed potatoes on top. Cover and cook on low heat 5 to 6 hours. The last hour of cooking, sprinkle cheese over potatoes. Makes 4 to 6 servings.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Sunday, March 15, 2009
Sunday, March 8, 2009
Slow Cooker Sunday - Santa Fe Chicken
SANTA FE CHICKEN
Combine the following in your crock pot:
1 can black beans, drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas.
My Notes: I just used 2 chicken breasts and we still had leftovers for tomorrow's lunch. (I love that!) If you need a dairy-free version, we recommend using Tofutti brand's better than cream cheese. I just used 1/2 of what the recipe calls for and it was great.
I spiffied up some jasmine rice with some cilantro and green onions. It was so tasty wrapped up with the chicken in a flour tortilla. Tyler got a corn tortilla and was happy as a lark. He started eating first and called over to me in the kitchen, "That is some good food, Mom!" What a good boy!
Combine the following in your crock pot:
1 can black beans, drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas.
My Notes: I just used 2 chicken breasts and we still had leftovers for tomorrow's lunch. (I love that!) If you need a dairy-free version, we recommend using Tofutti brand's better than cream cheese. I just used 1/2 of what the recipe calls for and it was great.
I spiffied up some jasmine rice with some cilantro and green onions. It was so tasty wrapped up with the chicken in a flour tortilla. Tyler got a corn tortilla and was happy as a lark. He started eating first and called over to me in the kitchen, "That is some good food, Mom!" What a good boy!
Sunday, March 1, 2009
Slow Cooker Sunday - Cream Cheese Chicken
This is a yummy one we have loved for years! Thanks, Jeri! We haven't eaten it for a while, though, because Ty can't have dairy or wheat. I finally figured out some alternatives and it turned out perfectly! I am so pleased. Here is the original recipe and I'll add my notes at the end.
Cream Cheese Chicken
4 boneless, skinless chicken breasts
1 pkg. dry Italian dressing mix (Good Seasons brand)
3 T. melted butter
1 can cream of chicken soup
1/2 tsp. onion powder
1/2 tsp. seasoning salt
1/2 cup milk
1 (8 oz.) pkg. cream cheese
Place chicken in bottom of crock pot. Drizzle butter and sprinkle dressing packet all over the chicken. In another bowl, mix cream cheese, onion powder, seasoning salt, milk, and cubed cream cheese. Pour over chicken. Cook on Low all day. Shred chicken and serve over rice or fettucini noodles.
My notes for a dairy-free/wheat-free version:
#1 Use whatever butter you can use or just leave it out.
#2 Recipe for homemade cream of chicken soup base:
3 cups water
1/2 cup rice flour (try white bean flour or 3 TBS. corstarch for gluten-free sauce)
1/2 tsp. salt
2 Tbs. healthy mayo like Veganaise (this turns sauce a creamy white and flavors it up)
2 packets chicken broth concentrate (Trader Joe's) or whatever chicken boullion flavoring you use.
#3 We like "Better than Cream Cheese" by Tofutti.
Cream Cheese Chicken
4 boneless, skinless chicken breasts
1 pkg. dry Italian dressing mix (Good Seasons brand)
3 T. melted butter
1 can cream of chicken soup
1/2 tsp. onion powder
1/2 tsp. seasoning salt
1/2 cup milk
1 (8 oz.) pkg. cream cheese
Place chicken in bottom of crock pot. Drizzle butter and sprinkle dressing packet all over the chicken. In another bowl, mix cream cheese, onion powder, seasoning salt, milk, and cubed cream cheese. Pour over chicken. Cook on Low all day. Shred chicken and serve over rice or fettucini noodles.
My notes for a dairy-free/wheat-free version:
#1 Use whatever butter you can use or just leave it out.
#2 Recipe for homemade cream of chicken soup base:
3 cups water
1/2 cup rice flour (try white bean flour or 3 TBS. corstarch for gluten-free sauce)
1/2 tsp. salt
2 Tbs. healthy mayo like Veganaise (this turns sauce a creamy white and flavors it up)
2 packets chicken broth concentrate (Trader Joe's) or whatever chicken boullion flavoring you use.
#3 We like "Better than Cream Cheese" by Tofutti.
Sunday, February 22, 2009
Slow Cooker Sunday - Asian Chicken Vegetable Rice Soup
Asian Chicken Vegetable Rice Soup
KIRKLAND SIGNATURE/GOURMET DINING
16 ounces chicken breast meat, cut in 3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce
1 teaspoon toasted sesame oil (optional)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
3 cups Kirkland Signature Vegetable Stir-Fry (frozen)
1 cup instant rice
Place chicken in a 3 1/2-or 4-quart slow cooker. Combine chicken broth, soy sauce, sesame oil, ginger and garlic. Pour over the chicken.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add vegetables 30 minutes before finishing.
Stir in instant rice. Cover and cook for 5-8 minutes, or until the rice in tender. Makes 6 servings.
Tips: Reduced-sodium soy sauce can be used. For variety, substitute seafood for the chicken, or cooked brown rice for the white rice.
My notes: The ingredients can all be bought at Costco since this recipe came from the Costco "In The Kitchen" cookbook. It's the free book they hand out each year or so. Of course you can buy the ingredients elsewhere. I followed the recipe except for using Bragg's for the soy sauce and left out the sesame oil. I used ground ginger and brown rice. I thought the broth turned out great! Travis would have liked more flavor. But, I liked it mild so the kids would eat it. Mom and Dad, I think you'd enjoy this one.
KIRKLAND SIGNATURE/GOURMET DINING
16 ounces chicken breast meat, cut in 3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce
1 teaspoon toasted sesame oil (optional)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
3 cups Kirkland Signature Vegetable Stir-Fry (frozen)
1 cup instant rice
Place chicken in a 3 1/2-or 4-quart slow cooker. Combine chicken broth, soy sauce, sesame oil, ginger and garlic. Pour over the chicken.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add vegetables 30 minutes before finishing.
Stir in instant rice. Cover and cook for 5-8 minutes, or until the rice in tender. Makes 6 servings.
Tips: Reduced-sodium soy sauce can be used. For variety, substitute seafood for the chicken, or cooked brown rice for the white rice.
My notes: The ingredients can all be bought at Costco since this recipe came from the Costco "In The Kitchen" cookbook. It's the free book they hand out each year or so. Of course you can buy the ingredients elsewhere. I followed the recipe except for using Bragg's for the soy sauce and left out the sesame oil. I used ground ginger and brown rice. I thought the broth turned out great! Travis would have liked more flavor. But, I liked it mild so the kids would eat it. Mom and Dad, I think you'd enjoy this one.
Sunday, February 15, 2009
Slow Cooker Sunday - Western Omelet
Oh, this one is a keeper! I am so happy to have found it on www.allrecipes.com. (I like this site because people can rate and review each recipe. All the recipes I have tried with a high rating have been great.) We all loved this casual dinner and it was quick and easy to make. I did make some changes to the original recipe due to helpful reviews on the recipe page. (in italics below)
Mmmm, it is so good! It tastes very similar to the dutch-oven mountain man breakfast my Dad used to make when we went camping as kids. We always ate it with ketchup on top. It would also be good in a tortilla as a breakfast burrito. You could totally change up the ingredients for whatever your family likes. Justin wants me to try bacon next time.
Slow Cooker Western Omelet
Ingredients:
1 (2 pound) package frozen shredded hash brown potatoes(I just grated two russet potatoes and rinsed them off with water and patted them dry with a paper towel)
1 pound diced cooked ham (I diced some good-quality sliced ham)
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese (I used a shredded a soy cheddar/mozzarella mix)
12 eggs
1 cup milk (I used rice milk for a dairy-free version)
salt and pepper to taste
Directions:
1. Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
2. Cover, and cook on Low for 4 to 5 hours.
Mmmm, it is so good! It tastes very similar to the dutch-oven mountain man breakfast my Dad used to make when we went camping as kids. We always ate it with ketchup on top. It would also be good in a tortilla as a breakfast burrito. You could totally change up the ingredients for whatever your family likes. Justin wants me to try bacon next time.
Slow Cooker Western Omelet
Ingredients:
1 (2 pound) package frozen shredded hash brown potatoes(I just grated two russet potatoes and rinsed them off with water and patted them dry with a paper towel)
1 pound diced cooked ham (I diced some good-quality sliced ham)
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese (I used a shredded a soy cheddar/mozzarella mix)
12 eggs
1 cup milk (I used rice milk for a dairy-free version)
salt and pepper to taste
Directions:
1. Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
2. Cover, and cook on Low for 4 to 5 hours.
Sunday, February 8, 2009
Slow Cooker Sunday - BBQ Pork/Chicken
I'm going to start posting a new special feature on our blog:
Slow Cooker Sunday
Each week I'll post the recipe we tried out for dinner. My big goal is to make one each Sunday so we'll actually eat something more than grilled cheeses or egg winks for dinner.
This is a recipe from my cute cousin, JaNae. We used chicken and added baby carrots to the mix. It turned out great! I'll be making this one again for sure!
BBQ PORK/CHICKEN
SLOW COOKER RECIPE
Put any type of chicken or pork in crock pot. (Our favorite is boneless pork ribs because they are so tender and you don’t have to deal with the bones). Pour 1-2 types of BBQ sauce over the meat. I like to sprinkle some chopped up onions in it. Stir. Set potatoes on top and cover. Cook 5-6 hours on low. (3-4 hours on high).
Slow Cooker Sunday
Each week I'll post the recipe we tried out for dinner. My big goal is to make one each Sunday so we'll actually eat something more than grilled cheeses or egg winks for dinner.
This is a recipe from my cute cousin, JaNae. We used chicken and added baby carrots to the mix. It turned out great! I'll be making this one again for sure!
BBQ PORK/CHICKEN
SLOW COOKER RECIPE
Put any type of chicken or pork in crock pot. (Our favorite is boneless pork ribs because they are so tender and you don’t have to deal with the bones). Pour 1-2 types of BBQ sauce over the meat. I like to sprinkle some chopped up onions in it. Stir. Set potatoes on top and cover. Cook 5-6 hours on low. (3-4 hours on high).
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