Buffalo Chicken

Last night, desperation led to innovation.

I threw one packet of Buffalo Wing Mix  and 2 lbs of boneless, skinless chicken thighs into the crock pot.  It cooked for 4 hours on high, though if I'd had more time, I would have let it go for six so it would completely fall apart.

I served it with crunchy whole wheat rolls.  Everyone in my family enjoyed this quite a bit!  (It's so rare that this happens, that I walked around in amazement for the rest of the night.)  

Forgotten Jambalaya

So maybe we're weird, but Ryan and I had never had Jambalaya until today. I had this recipe from a cooking magazine and I decided to try it. We have always had the impression that Jambalaya is gross, but we liked it a lot. So give it a try.

1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef or chicken broth
1 can (6 oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. cayenne pepper (I just used crushed red pepper)
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and deveined (I left this out)
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Crock Pot Harvest Ham Supper

6 carrots, sliced in half lengthwise
3 sweet potatoes, sliced in half lengthwise
1 1/2 pounds boneless ham
1 cup maple syrup

Place carrots and potatoes in bottom of slow cooker to form a rack. Place ham on top of veggies. Pour syrup over ham and veggies

Cook on low for 6-8 hours.

Pizza casserole

4 jars {14 oz each} pizza sauce
1 1/2 pounds ground beef, cooked and drained
1 pound sausage cooked and drained
6 oz of sliced pepperoni1 pound corckscrew pasta cooked and drained
2 cups shredded mozzarella cheese
2 cups Parmesan cheese
2 can {4 oz each} mushroom pieces drained
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 clove minced garlic.

Combine all ingredients in slow cookerCook on low for 4 hours.

Crock Pot Mile High Enchilada Pie

8 {6-inch} tortillas
1 jar {12 oz} prepared salsa {your fav}
1 can {15 1/2 oz} kidney beans drained and rinsed
1 cup shredded cooked chicken
1 cup shredded pepper jack cheese

Prepare foil handles for slow cooker {see below} place in slow cooker. Place 1 tortilla in bottom of slow cooker. Top with small amount of salsa, beans chiken and cheese. Continue laying using remainting ingredients, ending with cheese.

Cover and cook on low for 6-8 hours. Pull out by foil handles. {makes 4-6 servings}

Foil Handles Tear off 3- 18 X 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier

Crock Pot Stroganoff

2 lbs. beef stew meat
1 C. chopped onion
10 3/4 oz. can mushroom soup (recipe said "golden" but I used regular)
10 3/4 oz. can cream of onion soup(I had a packet of dried onionsoup mix on hand, but no cream of onion soup, so I substituted)
9 oz.mushrooms, drained (jarred or canned)
1/4 tsp. Pepper
8 oz. cream cheese
8 oz. sour creamegg noodles

Mix first six ingredients, cook on low 8-10 hours. About 15 minutes before serving, add cream cheese, cubed, and sour cream, stirring until dissolved. Serve over cooked noodles. Sprinkle with parsley, if desired

Crockpot Ravioli Casserole

1 1/2 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, ricotta and Parmesan cheeses, slow cook for 5 more minutes

Crock Pot Mexican Beef

1 1/2 lb. round steak, cut in bite size pieces
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 chopped onion
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can kidney beans, drained ( I plan on using black beans)

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.

Crockpot Broccoli Beef

1 1/2 lbs. round steak -- boneless, cubed
6 ounces sliced mushrooms
1/2 cup chopped onion
1/2 cup fat-free beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets, defrosted
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crockpot. Cover; cook on LOW for 8-10 hours. Dissolve cornstarch in 2 Tbsp. of water 35-40 minutes before serving.Stir into beef mixture. Add broccoli; stir. Cover and cook 35-40 minutes more until broccoli is tender. Serve over rice

I found these recipes on prevention..com in a blog so I thought I would share with everyone as well

Barbecue chicken sandwiches

Ingredients:
1 rotisserie chicken
1 can jellied cranberry sauce
1 bottle barbecue sauce

Pull all the chicken from the rotisserie chicken and add to the crockpot. Mix cranberry sauce and barbecue sauce in a bowl, then add to the crockpot. Cook on high for a few hours. I usually just cook it until I can shred the large pieces of chicken. Serve on buns or rolls.

I know this sounds strange, but it is delicious!

White Chili

Some of you may already have this one, but it's great in these winter months.
Even my children who don't especially like chili, really enjoy this one.

3 15 oz cans great northern beans
1 can drained white corn
2-3 C cooked chkn breast pieces (I use 1-2 cans)
1 C. chopped onion
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
pepper to taste
3 1/2 C. chkn broth (I do 4 C. water to 3 tsp bouillon)
Top with:
Monterey Jack cheese, shredded
tortilla chips

Combine all ingredients (except chips and cheese) in crock pot. Cook on low heat for 8-10 hrs, or high for 4-5 hrs. Don't forget to serve with the cheese! and Enjoy!

Cheesy Potato and Corn Chowder

I made this for the Linger Longer, and my family loved it!

INGREDIENTS
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn

1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese

DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

I made ahead of time, threw it all in the crockpot, and let it cook for a few more hours. It would probably be really yummy in a bread bowl!

Split Pea or Lentil Soup

Split Pea or Lentil Soup

1 Packet of split peas or Lentils
1 lb. sliced carrots
1 large onion-chopped
1C fresh parsley - chopped or 1 Tbsp dried parsley
salt & pepper to taste
2-3 bay leaves (good without also)
1 1/2 qts water
1 hambone with honey glaze or 2 Tbsps honey

Place all ingredients together in a crockpot. simmer all day on high setting.

**It may need more water. The flavor is best the next day

I have tried using a ham steak cut up it is still good but tastes a little more hammy than I like. The hambone is really the best way to go. I have only tried it with split peas I have never tried the Lentils.