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Posted by xx_mandy_xx
- September 22, 2006, 06:33:16 PMHam And Scalloped Potatoes
6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or american cheese
1 10-ounce can cream of celery or mushroom soup
paprika (opp.)
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours).
6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or american cheese
1 10-ounce can cream of celery or mushroom soup
paprika (opp.)
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours).
Posted by xx_mandy_xx
- September 22, 2006, 06:31:38 PMCrockpot Sour Cream Salsa Chicken
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Posted by xx_mandy_xx
- September 22, 2006, 06:29:47 PMBaked Potato Soup
5 lb. red potatoes
1 white onion, chopped
2 Tbsp. chicken granules
White Sauce:
6 Tbsp. cornstarch
6 c. milk
3/4 c. margarine
1 1/2 tsp. seasoned salt
1/4 tsp. red pepper
1/8 tsp. black pepper
3 oz. jar real bacon bits
1 c. cheddar cheese
Place potatoes, chicken granules and onion in a Dutch oven; cover with water. Cook until potatoes are tender; drain water.
To make white sauce: mix cornstarch and milk until smooth. Add margarine, seasoned salt, red pepper and pepper. Stir constantly. Bring to a boil over medium heat until it thickens. Add potatoes, bacon bits and cheddar cheese. You can make this up the day before, then put in the crockpot for several hours on low to warm up before serving.
5 lb. red potatoes
1 white onion, chopped
2 Tbsp. chicken granules
White Sauce:
6 Tbsp. cornstarch
6 c. milk
3/4 c. margarine
1 1/2 tsp. seasoned salt
1/4 tsp. red pepper
1/8 tsp. black pepper
3 oz. jar real bacon bits
1 c. cheddar cheese
Place potatoes, chicken granules and onion in a Dutch oven; cover with water. Cook until potatoes are tender; drain water.
To make white sauce: mix cornstarch and milk until smooth. Add margarine, seasoned salt, red pepper and pepper. Stir constantly. Bring to a boil over medium heat until it thickens. Add potatoes, bacon bits and cheddar cheese. You can make this up the day before, then put in the crockpot for several hours on low to warm up before serving.
Posted by xx_mandy_xx
- September 22, 2006, 06:28:28 PMGotta Have A Second Bowl Crockpot Chili
3-1/2 lb coarsely ground beef
14.5 oz. beef broth
3 T finely chopped onion
1 tsp. garlic powder
3 tsp. instant beef bouillon granules, divided
8 oz tomato sauce
2 T paprika
1 tsp. cayenne pepper
1/2 tsp black pepper
4 T chili powder
1 T cumin
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp instant chicken bouillon granules
1/2 tsp. lime juice
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned, drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot. Cover and cook on low for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. cover and cook one hour.
3-1/2 lb coarsely ground beef
14.5 oz. beef broth
3 T finely chopped onion
1 tsp. garlic powder
3 tsp. instant beef bouillon granules, divided
8 oz tomato sauce
2 T paprika
1 tsp. cayenne pepper
1/2 tsp black pepper
4 T chili powder
1 T cumin
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp instant chicken bouillon granules
1/2 tsp. lime juice
Cook beef in large skillet over medium heat, stirring to crumble until beef is browned, drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot. Cover and cook on low for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. cover and cook one hour.
Posted by xx_mandy_xx
- September 22, 2006, 06:24:30 PMCheesy Crockpot Chicken
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.
Posted by zzigzzag
- September 06, 2006, 01:06:38 PMQuote from: xx_mandy_xx on September 06, 2006, 01:35:42 AMQuote from: nightperson on September 05, 2006, 12:54:18 PMya man i totally agree
wow there is alot there have to try some of them they all sounf yummy
They all sound great! Makes your mouth water reading them! :)))
Posted by xx_mandy_xx
- September 06, 2006, 01:35:42 AMQuote from: nightperson on September 05, 2006, 12:54:18 PMya man i totally agree
wow there is alot there have to try some of them they all sounf yummy
Posted by nightperson
- September 05, 2006, 12:54:18 PMwow there is alot there have to try some of them they all sounf yummy
Posted by CindyLouWho
- September 04, 2006, 02:10:29 PMQuote from: crazy_ on September 04, 2006, 01:57:39 PM
Crockpot Italian Chicken
4 Whole Boneless Skinless Chicken Breast Halves
16 ounces Tomatoes -- (or 2-3 fresh tomatoes)
1 Whole onion -- sliced
1 Teaspoon Italian seasoning
1 Whole Green Bell Pepper -- seeded and chopped
Salt And Pepper -- to taste
Throw it all in the crock pot and cook on low 8-10 hours.
Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium 3 Points
Thanks for all these! Going to make this 1 later this week case I have all the stuff O0
Posted by crazy_
- September 04, 2006, 02:01:14 PMHerbed Turkey and Wild Rice Casserole
6 slices bacon, cut into 1/2" pcs.
1 lb. turkey breast tenderloins, cut into 3/4" pcs.
1 med. onion, chopped (1/2 cup)
1 med. carrot, sliced (1/2 cup)
1 med. stalk celery, sliced (1/2 cup)
2 cans (14 1/2 oz.each) ready-to-serve chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 tsp. dried marjoram leaves
1/8 tsp. pepper
1 1/4 cups uncooked wild rice, rinsed and drained
Cook bacon in 10" skillet over med. heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 min., stirring occasionally; drain. Beat 1 can of the broth and the soup in 3 1/2 qt. slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on HIGH 30 min. Reduce heat to LOW. Cook 6-7 hrs. or until rice is tender and liquid is absorbed.
Per serving: cal 320, fat 8g, sat fat 3g, chol 60mg, sod 1140mg, carb 36g, fiber 3g, prot 29g Makes 6 serving
6 slices bacon, cut into 1/2" pcs.
1 lb. turkey breast tenderloins, cut into 3/4" pcs.
1 med. onion, chopped (1/2 cup)
1 med. carrot, sliced (1/2 cup)
1 med. stalk celery, sliced (1/2 cup)
2 cans (14 1/2 oz.each) ready-to-serve chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 tsp. dried marjoram leaves
1/8 tsp. pepper
1 1/4 cups uncooked wild rice, rinsed and drained
Cook bacon in 10" skillet over med. heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 min., stirring occasionally; drain. Beat 1 can of the broth and the soup in 3 1/2 qt. slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on HIGH 30 min. Reduce heat to LOW. Cook 6-7 hrs. or until rice is tender and liquid is absorbed.
Per serving: cal 320, fat 8g, sat fat 3g, chol 60mg, sod 1140mg, carb 36g, fiber 3g, prot 29g Makes 6 serving
Posted by crazy_
- September 04, 2006, 01:59:43 PMCrockpot Swiss Steak
3 tablespoons Gold Medal all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round, tip or chuck steak -- cut into 6 pieces
2 tablespoons vegetable oil
1 large onion -- sliced
1 large bell pepper -- sliced
1 14.5oz can diced tomatoes -- undrained
2 cloves garlic -- finely chopped
Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Place beef in 3 1/2 to 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.
1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight
3 tablespoons Gold Medal all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round, tip or chuck steak -- cut into 6 pieces
2 tablespoons vegetable oil
1 large onion -- sliced
1 large bell pepper -- sliced
1 14.5oz can diced tomatoes -- undrained
2 cloves garlic -- finely chopped
Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Place beef in 3 1/2 to 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.
1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight
Posted by crazy_
- September 04, 2006, 01:59:04 PMCrockpot Savory Chicken and Vegetables
8 boneless, skinless chicken thighs
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces pearl onions
6 slices bacon -- cooked and crumbled
2 cloves garlic -- finely chopped
Bouquet Garni -- See below
1 1lb bag baby-cut carrots
1 pound small whole button mushrooms
2 tablespoons Gold Medal all-purpose flour
2 tablespoons cold water
Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high heat setting 30 minutes or until thickened.
For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball.
Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 601mg Sodium.
8 boneless, skinless chicken thighs
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces pearl onions
6 slices bacon -- cooked and crumbled
2 cloves garlic -- finely chopped
Bouquet Garni -- See below
1 1lb bag baby-cut carrots
1 pound small whole button mushrooms
2 tablespoons Gold Medal all-purpose flour
2 tablespoons cold water
Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high heat setting 30 minutes or until thickened.
For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball.
Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 601mg Sodium.
Posted by crazy_
- September 04, 2006, 01:57:39 PMCrockpot Italian Chicken
4 Whole Boneless Skinless Chicken Breast Halves
16 ounces Tomatoes -- (or 2-3 fresh tomatoes)
1 Whole onion -- sliced
1 Teaspoon Italian seasoning
1 Whole Green Bell Pepper -- seeded and chopped
Salt And Pepper -- to taste
Throw it all in the crock pot and cook on low 8-10 hours.
Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium 3 Points
4 Whole Boneless Skinless Chicken Breast Halves
16 ounces Tomatoes -- (or 2-3 fresh tomatoes)
1 Whole onion -- sliced
1 Teaspoon Italian seasoning
1 Whole Green Bell Pepper -- seeded and chopped
Salt And Pepper -- to taste
Throw it all in the crock pot and cook on low 8-10 hours.
Per serving: 171 Calories; 2g Total Fat; 29g Protein; 9g Carbohydrate; 68mg Cholesterol; 88mg Sodium 3 Points
Posted by crazy_
- September 04, 2006, 01:56:46 PMCrockpot Chicken Tortilla Soup
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas
into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas
into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.
Posted by crazy_
- September 04, 2006, 01:55:49 PMFor all you crockpot lovers out there....