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Tuna casserole Cheese sauce- 2Tbl Butter (Melted) 2Tbl Flour Slowly add: 1c. Milk (ster constantly) Melt in: 8 to 10 slices of Velveta Cheese Mix with: 1can Cream of mushroom Soup 1 can Tuna boil: 3/4 a bag of egg noodles Mix all together in a big baking dish and cook in the oven for 30min. on 400* __________________________________________________________________ Crock-pot pork chops 1 1/2 cups Small bite size pieces of carrot 2 1/2 cups Small bite size pieces of potato 1 cup Small bite size pieces of onion 1 cup small bite size pieces of parsnip 6 pork loin chops, trimmed pf fat 1 tsp liquid gravy browner 10 oz can Condensed cream of mushroom soup 1/2 cup water Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top. Brush both sides of pork chops with gravy browner. Lay over parsnip. Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9 to 10 hours or High for 4 1/2 to 5 hours. Serves 6. _______________________________________________________________________________________ Southwest Chicken 2 cups MINUTE Brown Rice, uncooked 1-3/4 cups warm water 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing 1-1/2 tsp. chili powder 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese 4 cups small broccoli florets 1 medium red pepper, chopped PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. ______________________________________________________________________ Beef and noodles Prepare pkg of egg noodles according to directions. Grill two steaks to preferred doneness. Slice warm steaks into thin slices. Add steak pieces to noodles. Add beef gravy, either from a jar or pkg. mix prepared. Toss gently to coat. Heat through and serve. _____________________________________________________________________________________________________ CROCKPOT BARBECUED CHICKEN 4-6 pieces chicken (I use boneless breasts) 1 bottle BBQ sauce 1/2 cup white vinegar 1/2 cup brown sugar 1 tsp. mesquite seasoning 1/2 tsp. garlic powder 1/2-1 tsp. red pepper flakes Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw. NOTE: Since this didn't specify whether it should be on high or low, the first time I cooked on high for 5 hours. The chicken was dry as dirt The 2nd time, dh cooked it on low for 4 1/2 hours and it was perfect. ________________________________________________________________________________________ Chicken Or Beef & Cheese Enchiladas From: Campbell's Kitchen Prep Time: 15 minutes Cook Time: 35 minutes Serves: 4 Ingredients: 1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup 1/2 cup milk 2 cups diced cooked chicken or a lb of hamberger meat 1/2 cup Pace® Chunky Salsa 1 can (about 4 oz.) chopped green chiles 1 tsp. chili powder 8 flour tortillas (8'') Directions: MIX soup and milk. MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder. SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish. POUR remaining soup mixture over enchiladas. Cover. BAKE at 375°F. for 35 min. or until hot. ______________________________________________________________________________________ Crock-pot Whole Chicken (Ok so this is not exactly the way I make mine But it is close!! I just add more spices-whatever I grab most of the time and I inject the chicken with liquid smoke or b-b-q sauce) I serve with rive and veggies. Baked Slow Cooker Chicken "Baked chicken in a slow cooker for busy people! Put the chicken on in the morning, and have golden brown baked chicken for dinner." Original recipe yield: 6 servings. Prep Time: 20 Minutes Cook Time: 10 Hours Ready In: 10 Hours 20 Minutes Servings: 6 (change) -------------------------------------------------------------------------------- INGREDIENTS: 1 (2 to 3 pound) whole chicken salt and pepper to taste 1 teaspoon paprika -------------------------------------------------------------------------------- DIRECTIONS: Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear. ____________________________________________________________________________________________________________________ Swiss Steak Swiss Steak Stew "This stew is easy to prepare and as it cooks your whole house smells wonderful." Original recipe yield: 6 servings. Prep Time: 15 Minutes Cook Time: 8 Hours 20 Minutes Ready In: 8 Hours 35 Minutes Servings: 6 (change) -------------------------------------------------------------------------------- INGREDIENTS: 1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 pounds boneless round steak, cut into bite size pieces 1 (14.5 ounce) can Italian-style diced tomatoes 3/4 cup water 3 cups peeled and quartered new red potatoes 1 onion, diced 1 cup sweet corn -------------------------------------------------------------------------------- DIRECTIONS: In medium bowl combine flour and salt mix well. Add beef and coat well. Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned. In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes. Stove Top Swiss Steak From: Campbell's Kitchen Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 Ingredients: 1/2 cup Idahoan® Original Mashed Potatoes potato flakes 1/4 tsp. ground black pepper 6 beef cubed steaks (about 1 1/2 lb.) 3 tbsp. olive or vegetable oil 1 large onion, sliced (about 1 cup) 1 can (14 1/2 oz.) Campbell's® Beef Gravy 1 can (14 1/2 oz.) diced tomatoes with garlic and olive oil Directions: MIX potato flakes and black pepper on plate. Coat steaks with potato mixture. HEAT 2 tbsp. oil in large skillet over high heat. Add steaks and cook 5 min. or until browned. Remove steaks and keep warm. ADD remaining oil and heat over medium-high heat. Add onion. Cook until lightly browned and tender. ADD gravy and tomatoes. Heat to a boil. Return steaks to skillet. Cook over low heat 10 min. or until steaks are tender. _________________________________________________________________________________________ _____________________________________________________________________ Pot Roast (crock-pot) My specialty I made it up What you need: beef or pork pot roast potatos cut up (your call on how many) carrots cut up (your call on how many) Can of green beans (juice from can too) onion (your call on how many) celery (your call on how many) 2Tbl of white viniger (I know sounds yummy, NOT. But a Must have) 2 Beef boulon cubes Spices to use: A pench of each Basil Celery Salt Cilantro Minced Garlic Garlic Salt Ground Marjoram Ground Oregano Ground Rosemary I use whatever spices I grab. So it is your call once again. Mix all ingredants togeter in crockpot. You will need to add enough hot water to cover the roast and veggies. Cover and cook on high all day (6-8 hr.) SHOULD BE FALLING A PART WHEN YOU TAKE OUT.
Some are theses are duplicates
Ok I have a bunch for you all, so here goes! And here is a link to more http://www.cookingcache.com/cat/crockpot_recipes
1 pound of chicken breasts with skin (remove skin if you are on a low-fat diet)2 cans of cream of mushroom soup (I use lowfat version) + 2 cans milk (I use skim)2-3 medium diced potatoessalt and pepper
Dump it all in and cook it all day. When dishing it up, remove skin.
I love potato soup. Husband says it is my Irish coming out. Got this recipe from a friend for potato chowder. Have changed it a bit for my tastes.
One package of box scalloped potatoes – can be cheesy, or whatever you like best.One cup of diced ham. I like a bit more. Four cups chicken broth.One or two stalks of diced celery.One diced onion – whatever size you like.1/8 teaspoon pepper2 cups half and half1/3 cup flour
Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.
I think this is too thick, so use the big can of chicken broth, maybe 42 ounces – not sure on that. And instead of half and half, I use regular milk, 2 % at our house.
Love it! usually fix muffins, or garlic bread, or some kind of bread with it, whatever suits your fancy and time that day.
3 lbs ground beef1 cup chopped onion 2 cloves garlic, minced1 1/2 cup ketchup1/2 cup water1/4 cup brown sugar1/4 cup prepared mustard4 TBS vinegar4 TBS Worcestershire sauce3 tsp chili powderhamburger buns
Cook ground beef, onion, and garlic, drain.
Combine ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder in crock pot, stir in meat.
Cover and cook on high 3-4 hours or low 6-8 hours.
I get it ready the night before and refrigerate in the removable pot then just start it up in morning. I freeze half for another meal, freezes well. My kids love this, if this is in the crock pot they don't even beg to stop at McDonalds!!
Take 2 pounds of hamburger (ground chuck keeps the fat down), put into a mixing bowl, and add 1/2 to 1 cup of Progresso Italian bread crumbs. Crack 2 eggs into the bowl, and sprinkle with app. 1 tsp. of oregano, 1 tsp. of thyme, and 1 tbsp. of Worcestershire sauce. If desired, add up to 1/4 cup red wine to make the mixture moist enough; otherwise, use water. Now the key ingredient: put in 1/2 pkg. of Pioneer Brown Gravy mix -- the kind that makes a 2-cup batch. If Pioneer isn't available where you live, use another brown gravy mix. Moosh it all together (the part my kids love to do), and pat it into a round, bowl shape -- basically the shape of the crockpot, less 1" on each side. Pat it firmly, so it doesn't fall apart.
Put into the crockpot. Now: take the other half of the gravy mix, put into another, small mixing bowl, and add 1 cup tap water, along with app. 1/2 tsp. of oregano & thyme each, and 1 tbsp. (plus or minus) of Worcestershire. You can add a splash if red wine to this, if so inclined. Mix it all up well, then pour over the meatloaf in the crockpot.
Cover it, set to High, cook about 4 hours (or 8 hours on low, if you're going out for the day).
Serve with rice (our choice), mashed potatoes, or whatever starch you guys love.
8 uncooked lasagna noodles1 pound ground beef (or substitute w/ ground turkey)1 tsp. Italian seasoning28-ounce jar spaghetti sauce1/3 cup water4-oz. can sliced mushrooms, optional15 oz. low-fat ricotta cheese2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.
Cut up round steak into pieces about the size of a deck of cards and place in the crock pot. Then add a couple of cans of stewed tomatoes. Put on the lid, set on high and let it cook all day. The round steak is very tender and practically falls apart on your fork. If you wish, you can add some potatoes and let them cook all day as well. Great comfort food for a cold evening.
My family loves this recipe. When my girls were in college, this was the dinner they asked for when they would come home for a visit. - from the Chicago suburbs
Serves 6
2-2 1/2 lbs stew meat (I buy a boneless chuck roast & cut it myself-much cheaper)Medium onion, chopped5 potatoes, peeled and cut into small chunks1 pkg of carrots, peeled and slicedCan of tomato soup15 oz. can of green beans with juiceSalt & pepper to taste
Place all ingredient into Dutch oven.Bake @ 300 for 3 hours.or @ 250 for 4 hours.
1 lb round steak cut into serving sizes1 large onion, sliced1 large can sliced mushrooms4-5 medium potatoes, peeled and cubed1 15 oz. jar beef gravy1/4 cup apple juice or red wine
Brown meat lightly on each side (not necessary but I like it this way). Combine beef gravy and apple juice (or wine) in small bowl. Place onion slices, mushrooms, and potatoes in crock pot. Add meat to crock pot. Pour gravy over meat. Cook on low approximately 7 hours or on high approximately 4 hours.
My oldest daughter is not a big fan of potatoes but she went back for seconds because she said the gravy was SO good! Instead of potatoes I'm sure this would be good served over rice or noodles.
I make this every other week and have my husband boil some carrots and potatoes when he gets home from work (before I do).
1 small frozen roast (1.5 -3 pound beef round tip is what I normally use)1 packet of onion soup mix (any variety you like)1 small jar of sliced mushrooms, undrained1 can cola (diet or regular, name brand or generic)saltpepper
Place frozen roast in crockpot. Sprinkle with salt and pepper. Mix cola and onion soup mix until dissolved. Pour over roast, add mushrooms. Cook on low for 6-8 hours.
Be careful when you remove the roast - it is so tender it will fall apart! I mix the "juice" with a jar beef gravy and mash the boiled potatoes.
Hi Girls! I use this all the time, whether it's holiday time, pot luck time or just need to have something ready when I get home from work time! It's yummy, quick and I never get any complaints!
1 beef rump roast (size depends on how many you are feeding)1-3 cans of Cream of Something Soup (Experiment with different flavors...Mushroom's my favorite. I use 2 cans for a 6 pound roast)1 pkg. peeled baby carrots2 large onions, quartered6 peeled potatoes, halvedAny other root veggies you like
Place contents of 1 can of soup in the bottom of your crock pot. Place roast on top of soup and surround with veggies. Place contents of remaining cans of soup on top of meat and veggies. Season to taste with salt and pepper. Set crock pot to low to cook all day (7-8 hours) or med/high for a shorter cooking time. The beautiful thing about this dish is it makes its own gravy!
Hi FlyCrew, This is the easiest crockpot recipe ever. My family all loves it and no one can believe how easy it is.
Take 4-6 boneless skinless chicken breasts. Put them in your crockpot and add 1 large jar of spaghetti sauce. (Not the kind with meat in it). Let cook on slow all day till chicken is tender and pulls apart. Cook pasta and serve over. Add a salad and rolls and you have a complete meal. Unbelievably good.
4-6 chicken breast (boneless, skinless)2 cans of condensed cr of ckn soup1 can cheddar cheese soup1/4 tsp salt, pepper, & garlic powder each
Throw all in crockpot on Low 6-8 hours. Serve on bed of rice or noodles.
Chicken: Put a whole chicken, fresh in the crockpot - put an apple or onion in the cavity. Low 8-10 hours. Done. That means you come in from work and your house smells like roast chicken. Make a veggie and rice and you're all set for dinner.
Here is a simple little crock pot idea for holiday meals. I simply peel and slice some apples (our favorites are Fuji). I have one of the apple cutters that cuts out the core and cuts the rest of the apple into 6 or 8 slices, but whatever works is fine. I fill the crockpot with apples, add some water (1/2 cup is plenty) and cook on low overnight, or all day. We had a huge family gathering this weekend, and my mother-in-law is on a sugar-free diet so I made the apples especially for her. When I make them for my dad, I add some sugar and red hot cinnamon candies.
When you've had a taste of this delectable confection you won't believe how simple it is. You'll be amazed how it always comes out & never fails.
1 - One pound jar of Planters Lightly Salted Dry Roasted Peanuts1 - One pound jar of Planters Unsalted Dry Roasted Peanuts1 - 12 oz. Pack Nestles Semi-Sweet Chocolate Chips1 - 12 oz. Pack Nestles White Chocolate Chips1 - One pound pack of Vanilla Bark (find with Chocolate Chips aisle).
Directions: Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Now, go polish your car, or read a book. Come back in an hour or so. Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden.
Keep crock-pot on until all candy has been spooned out - no big rush. This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts. Enjoy!
3 medium potatoes, sliced3 carrots, sliced1 small onion, sliced2 T dry rice1 t. salt1/2 t. pepper1 lb. Ground beef, browned and drained1 1/2-2 C. tomato juice* as needed to keep dish from getting too dry
1. Combine all ingredients in slow cooker.2. Cover. Cook on Low 6-8 hours.* lg can tomato sauce (15 oz) can be substituted
