Sunday, January 11, 2009

Cream Cheese Chicken with Broccoli

Cream Cheese Chicken with Broccoli
Ingredients: 4 lbs. boneless, skinless chicken breasts cut into 1/2 inch pieces
1 tbsp. olive oi
1 package Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can cream of mushroom soup

1 bag frozen broccoli florets, thawed

1 pkg. low-fat cream cheese,
1/4 cup dry sherry
Hot cooked pasta

1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in crock-pot and cook on low for 3 hours.
2. Coat large skillet with no-stick spray. Add mushrooms and onion; cook 5 minutes until onions are tender, stirring occasionally.

3. Add soup, broccoli, cream cheese and sherry to skillet.
until hot.
Transfer to crock-pot.
Cover; cook on low 1 hour.
Serve chicken and sauce over pasta.

Burgundy Beef Po' Boys

Burgundy Beef Po' Boys with Dipping Sauce

1 boneless beef chuck or bottom round roast (3 lbs.)
2 cups chopped onions
1/4 cup dry red wine
3 tbsp. balsamic vinegar
1 tbsp. beef bouillon granules
1 tbsp. Worcestershire sauce
3/4 tsp. dried thyme
1/2 tsp. garlic powder
Italian rolls, warmed and split

1. trim excess fat from beef. Place onions on bottom of crock-pot. Top with beef and remaining ingredients, except rolls.
Cover; cook on high 8-10 or until beef is very tender.

2. Remove beef from crock-pot; cool slightly. Trim excess fat and discard. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim of fat and discard. Spoon beef into rolls. Serve cooking liquid as dipping sauce.

Chinese Cashew Chicken

Chinese Cashew Chicken

1 can bean sprouts, drained
2 cups sliced cooked chicken
1 can cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 can mushrooms, drained
2 tbsp. butter
1 tbsp. soy sauce
1 can water chestnuts
1 cup cashews
Hot cooked rice

1. Combine bean sprouts, chicken, soup, celery, onions, mushrooms, water chestnuts, butter and soy sauce in crock-pot. Mix well. Cover and cook on low 4-6 hours or high 2-3 hours.

2. Stir in cashews just before serving. Serve over rice.

Sunday, January 4, 2009

Slow Cooker Chicken and Rice


1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 cups uncooked instant rice
1 cup water
1/2 soup can of sherry or white wine
1 pound skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery

Optional toppings at serving time:
Parmesan cheese
slightly steamed peas--frozen or fresh

Combine soups, rice, water, wine in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover and cook on low, 6-8 hours or on high for 3-4 hours.
Spicy Sausage Hash Browns

1 package (16 oz.) pork sausage
1 package (30 oz.) frozen shredded hash browns, thawed
2 cups sour cream
1 jar (16 oz.) double-cheddar cheese sauce ( Ragu brand)
2 cans (4 oz. each) chopped green chilies
1/2 tsp. crushed red pepper flakes--optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.
(9 servings)

Spicy Italian Beef

Spicy Italian Beef Sandwich

1 boneless beef chuck roast(3-4 lbs.)
1 jar (12 oz) pepperoncini
1 - 14 1/2 oz can beef broth
1 bottle of beer
1 onion, minced
2 tbsp. dried Italian seasoning
1 loaf French bread, cut into thick slices
provolone cheese

Trim fat from beef. Cut beef, if necessary, to fit in crock-pot, leaving beef in as many large pieces as possible.,

Drain pepperoncini; pull off stem ends and discard. Add pepperoncini, broth, beer, onion, and Italian seasoning. Do not stir. Cover and cook on low, 8-10 hours.

Remove beef, shred with 2 forks. Return to cooking liquid. Mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

chicken tortilla soup

Chicken Tortilla Soup

4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic--to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix--this cuts the acidic nature of the tomatoes which I don't care for.

Tortilla chips (The best are the Lime Tortilla chips)
Sour Cream
Shredded Cheese
Chopped green onion

Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup.