Recipe submitted by April G.
1 pkg refrigerated crescent rolls
1 pkg cream cheese
2 Tbsp butter
1 can chicken breast
Cheddar cheese (amount as desired)
Chopped onion (amount as desired)
1 can cream of chicken soup
1/2 can evaporated milk
Melt cream cheese and butter together in microwave. Add chicken, cheese and onion and mix together. Put small amount of mixture in each crescent roll and roll up. Place on greased baking sheet. Bake at 350 degrees for 20 minutes. Mix soup with 1/2 can of milk and heat on stove. Pour a little soup mixture over rolls and serve.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, January 14, 2009
Taco Soup
Recipe submitted by Susie C.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
1/2-1 lb hamburger
1/2 onion, chopped
1 pkg taco soup mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can tomato soup
2 cans diced tomatoes
2 cups water
1/4 cup brown sugar
Brown hamburger with chopped onion. Add taco soup mix and water as directed on package. Simmer until water evaporates. Add in contents of all canned items plus water and brown sugar. Simmer until mixture is heated through. Serve with grated cheese, sour cream and tortilla chips.
Chicken Ole!
Recipe submitted by ???
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish
In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
Chuckwagon Chili Mac
Recipe submitted by Paula E.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
1 (7 1/4-ounce) box Mac n' Cheese dinner
1 lb extra lean ground beef
1 Tbsp chili powder
1 tsp ground cumin
2 cloves garlic
1 14.5-oz can stewed tomatoes, undrained
1 can kidney beans, drained
1 can of corn, beans, or other vegetable, drained
1/3 cup sour cream
1/3 cup sharp cheddar cheese
Prepare Mac n' Cheese as directed on package. Brown meat with chili powder, cumin and garlic in a non-stick skillet on medium heat. Add tomatoes (undrained!) and beans and simmer three minutes. Add canned vegetable of choice and simmer three more minutes or until veggies are heated through. Stir in prepared Mac n' Cheese and cook 3-5 minutes or until heated through. Top with sour cream and cheese. *For lower caloric intake, prepare Mac n' Cheese using skim milk and add less butter. Use ground turkey in place of beef and low fat or fat free sour cream.
Wednesday, November 12, 2008
Basic Crock Pot recipes
Recipes submitted by Allison S.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Creamy Black Bean Salsa Chicken
From "101 Things To Do With A Slow Cooker"
Recipe submitted by Emily O.
Recipe submitted by Emily O.
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa (fresh is best - fresh cilantro and white onions really enhance the flavor)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese (I like white cheese better)
Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into remainder and pour over chicken. Or shred chicken, add cheese and sour cream and heat until cheese is melted. Serve over rice.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Italian Chicken, Zesty Chicken
Italian Chicken
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Crock Pot French Dip Sandwiches
Recipe submitted by Melissa S.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
Wednesday, October 15, 2008
Pumpkin Soup
Recipe submitted by Lisa B.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
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