Showing posts with label dinner. Show all posts
Ingredients
- 1 lb Italian sausage
- 1/2 large yellow onion,diced
- 8 oz frozen chopped spinach
- 28 oz can diced tomatoes
- 8 oz pkg cream cheese, cubed
- 1 1/2 tsps Italian seasoning
- 19 oz pkg frozen cheese tortellini
- 3 cups chicken broth
- 1/4 cup tomato paste
- 1/4 cup shredded parmesan cheese
Instructions
- In large skillet, cook sausage and onion over medium-high heat until meat is browned and crumbly; drain.
- Add cooked sausage and remaining ingredients to a 6 quart slow cooker.
- Cover and cook on low 2.5-3.5 hours or until tortellini is cooked through.
- Stir to make sure sauce is creamy before serving. Top with parmesan cheese, if desired.
crockpot creamy cheesy tortellini
Tuesday, October 10, 2023
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 (10 oz) can Ro-tel tomatoes
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp brown sugar
- tortilla chips
- 3/4 cup shredded mexican blend cheese
- optional topping: sour cream, green onions, black olives, lettuce and tomatoes
Instructions
- Mix together Rotel, garlic, onion powder, salt, pepper, and brown sugar in a small bowl.
- Place chicken into slow cooker and cover with tomato mixture
- Cover and cook on low 6-7 hours or high 3-4 hours. Shred chicken.
- Preheat oven to 350°
- Arrange chips on bottom of large baking sheet
- Spoon chicken mixture over tortilla chips; top with cheese. Bake 10 minutes or until cheese is melted.
- Add desired toppings to serve.
slow cooker chicken nachos
Monday, April 17, 2023
Ingredients
- 1-1 1/2 lbs boneless, skinless chicken breasts
- 3 (15 oz) cans white chili beans, rinsed and drained
- 1 large yellow onion, chopped
- 3 cloves garlic, crushed
- 2 (4 oz) can chopped green chiles
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 cup shredded Mexican blend cheese
- optional toppings: extra cheese, sour cream and crackers
Instructions
- Place chicken, beans, onions, garlic, green chiles, and chicken broth into slow cooker
- Cover and cook on low 6-8 hours or on high 3-4 hours
- After cooking, remove chicken breasts from slow cooker and shred
- Return chicken to slow cooker, add cumin, oregano, and cayenne pepper. Cover and cook an additional 15-20 minutes.
- Stir in cheese until melted.
- Serve with an extra sprinkle of cheese, sour cream, and crackers, if desired
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- 2 lbs boneless, skinless chicken breasts
- salt and pepper
- 1 tsp dried minced onion
- 1/2 tsp poultry seasoning
- 2 (10.5) oz cans of cream of chicken soup
- 3 potatoes, cut in 1/4 in cubes
- 16 oz pkg frozen mixed vegetables
- 1/2 cup heavy cream
- 8 biscuits (store bought or homemade)
Instructions
- Add chicken to slow cooker, and season with salt and ppper, minced onion, and poultry seasoning
- Pour cream of chicken soup over the chicken, then add in cubed potatoes
- Cover and cook on low for 6 hours
- Remove chicken and shred
- Add shredded chicken back into slow cover, stir in frozen mixed vegetables and heavy cream; cover and cook on additional 20-30 minutes on low.
- Meanwhile, bake biscuits according to package directions
- Split biscuits on plate, and serve chicken pot pie on top of biscuits.
Ingredients
- 4 stalks celery, chopped
- 2 large onions, chopped
- 4 cloves garlic, minced
- 15 oz jar roasted red peppers
- 32 oz carton chicken broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 28 oz can Italian-style diced tomatoes
- 14 oz can artichoke heats, rinsed and drained
- 8 cups Swiss chard or Spinash, chopped
- 20 oz pkg fresh or frozen cheese tortellini
- 1/4 cup grated Parmesan Cheese
Instructions
- Add celery, onions, garlic, red peppers, chicken broth, cannellini beans, diced tomatoes, and artichoke heats to slow cooker.
- Cover and cook on low for 7-8 hours or high for 4-5 hours
- Add in swiss chard or spinach and tortellini, and cook an additional 8-12 minutes on high until pasta is al dente.
- Serve with parmesan cheese, if desired.
slow cooker tortellini soup
Friday, April 14, 2023
- 2 lb boneless, skinless chicken breasts
- 1 oz pkg taco seasoning
- 1 tsp garlic powder
- 4 oz can chopped green chilis
- 1 tsp lime juice
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 10 oz enchilada sauce
- 6 green onions, sliced
- 2 oz sliced black olives, drained
- 10-12 flour tortillas
Instructions
- Spray slow cooker with cooking spray; place chicken on bottom of slow cooker and add taco seasoning, garlic powder, green chilis, lime juice, and 1/4 cup water.
- Cover and cook on low 5-6 hours or high 3-4 hours. Shred chicken when done.
- Preheat oven to 350°
- Mix together cream of chicken soup and sour cream; pour half of the sour cream mixture on the bottom of a 13x9 inch baking dish, and mix the other half in with the shredded chicken.
- Place about 1/4 cup chicken mixture and 2 tbl cheddar cheese onto each tortilla; roll up and place seam side down into baking dish; repeat with remaining tortillas.
- Pour enchilada sauce over the entire casserole and cover with remaining cheddar cheese; top with green onions and olives.
- Cover with foil and bake 25 minutes. Remove foil and bake additional 5 minutes.
Ingredients
- 3 lbs pork ribs
- 2 tsp favorite dry bbq rub
- 1-1/2 cups favorite bbq sauce
Instructions
- Season ribs with dry bbq rub
- Place ribs into slow cooker, standing up, with meatier side facing the inner wall.
- Pour bbq sauce over top of ribs, making sure the sauce covers both sides.
- Cover and cook on low 8 hours or high 4 hours, or until ribs are very tender and the meat easily comes off the the bone.
- To serve, gently move the ribs to a large platter or baking sheet and spoon some of the cooking juices all over the rack.
- 1/2 lb breakfast sausage
- 5 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 tsp garlic salt
- 1 cup shredded cheddar cheese
- 1 premade 9 in deep dish pie crust
Instructions
- In medium skillet, cook sausage until browned and crumbly, drain well
- In large bowl, whisk together eggs, cream, milk, and garlic salt until well combined. Whisk in cooked sausage and cheese.
- Prebake pie crust according to directions.
- Pour egg mixture into pie crust. Cover loosely with foil and bake for 30 mins. Remove foil for last 10 minutes and continue baking until top is golden brown.
sausage & cheese quiche
Monday, April 10, 2023
Sausage and White Bean Soup
Ingredients:
- 1 lb breakfast sausage
- 3 cloves garlic, minced
- 12 oz pkg mirepoix blend, frozen
- 2 (14 oz) can great northern beans, drained
- 28 oz can diced tomatoes
- 3/4 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp basil
- 32 oz carton chicken broth
Instructions
- In a medium skillet, cook sausage until browned and crumbly; drain.
- Combine all remaining ingredients including sausage in crockpot and stir well.
- Cover and cook on low for 6 hours.
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 cup salsa
- 1 can Rotel
- 1 package taco seasoning
- 1/2 onion, diced
Instructions:
- Combine salsa, canned tomatoes and taco seasoning.
- Place onions & chicken in the slow cooker and top with tomato mixture.
- Cook on low 7-8 hours
- Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
- Serve in taco shells, on salads, pizza or in bowls over rice.
Crockpot Chicken Tacos
Thursday, January 26, 2023
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Ingredients:
- 1 1/2 lbs skinless, boneless chicken, cut into 1 inch cubes
- 1/3 cup chopped onion
- 1/3 cup water
- 1/4 cup peanut butter
- 3 tbl chili sauce
- 1/4 tsp sauce
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 3 cup cooked brown rice
- 6 tbl chopped salted peanuts
- 6 tbl chopped red pepper
Instructions:
- Place chicken in slow cooker.
- In small bowl, combine onion, water, peanut butter, chili sauce, salt, cayenne, and pepper.
- Pour mixture over chicken.
- Cover and cook on low 4-6 hours or until chicken is no longer pink.
- Shred meat with forks and return to slow cooker and heat through.
- Serve with rice. Sprinkle with peanuts and red pepper.
Indonesian Peanut Chicken
Wednesday, January 25, 2023
Ingredients:
- 2 onions, chopped
- 1/4 cup olive oil
- 2 large cans Italian plum tomatoes
- 2 can burgundy wine
- 1 tsp basil
- 1 package lasagna noodles
- 1 package low fat mozzarella cheese
- 4 garlic buds
- 2 tsp oregano
- 2 small cans tomato puree
- 2 cans water
- 3 lbs ground beef
- 1 small container ricotta cheese
- 1 pkg parmesan cheese
Instructions:
- Brown onion and garlic in olive oil. Remove garlic and save oil
- To oil add oregano, plum tomatoes, tomato puree, wine, water and basil. The longer the sauce cooks the better.
- Brown ground beef, drain, and discard fat.
- Add meat to sauce and simmer.
- Cook lasagna noodles as directed.
- Grease pan and layer sauce, noodles, ricotta, mozzarella and parmesan. Repeat layers.
- Bake covered at 350° for 45 minutes.
- Remove foil and bake for additional 10 minutes to brown cheese.
Lasagna
Thursday, December 22, 2022
Cheesy Chicken, Broccoli and Rice
Ingredients:
- 1 can cream of mushroom soup
- 1 1/3 cup water
- 1 cup rice, uncooked
- frozen broccoli (to taste)
- 1 pouch velveeta cheese sauce
- 1/2 tsp paprica
- 1/2 tsp pepper
- 1 tsp garlic salt
- 4 skinless boneless chicken breasts, halved
Instructions:
- In bowl combine soup, water, rice, cheese sauce, paprica, pepper, and garlic salt.
- Mix in broccoli
- Pour mixture into 9x13 casserole dish
- Add Chicken to dish and cover lightly with rice mixture.
- Bake at 375° for 45 minutes to 1 hour or until chicken and rice are done.
Cheesy Chicken, Broccoli and Rice
Wednesday, October 5, 2022
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