Crockpot Chicken Noodle Soup

I will definitely be keeping this recipe and using it for many years to come!  I found this recipe on foodnetwork.com but I altered it a few ways.  We are having it for leftovers tonight for the third night in a row and I can't wait!  Great winter recipe!

Creamy Chicken Noodle Soup

Ingredients

·         3 boneless, skinless chicken breasts

·         1 cup diced onions

·         2 cups diced celery

·         2 cups diced carrot

·         2 cups chopped mushrooms

·         4 (14-ounce) cans low-sodium chicken broth

·         2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic

·         1 1/2 teaspoons Spice Islands Poultry Seasoning*

·         Salt and pepper

·         2 cups egg noodles, cooked

Directions

Boil the chicken and shred the meat. Put the chicken into a slow cooker along with the onions, celery, mushrooms, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 4 to 5 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*The original recipe called for a mixture of "Fine Herbs" that promised me that I could find easily in the grocery store, but two different grocers proved me wrong.  Tried the Spice Islands instead and was really happy so feel free to use your own mixture as well!

Beef Stew

I love doing CrockPot Sundays and this appeared last week on the menu.  It was very filling and great as left overs for two nights after.  The recipe calls for beer biscuits but instead I just baked some very simple Pillsbury Biscuits and it added to the ease of Sunday cooking.  Enjoy!

Beef Stew with Beer Biscuits

Ingredients

·         4 celery stalks, chopped

·         4 carrots, peeled and sliced into 1-inch thick rounds

·         4 red potatoes, chopped into large dice

·         1 medium onion, chopped

·         1 teaspoon chopped fresh thyme leaves

·         1 (1-pound) chuck roast, cut into 1-inch cubes

·         2 tablespoons all-purpose flour

·         2 (14.5-ounce) cans less sodium beef broth

·         1 (14.5-ounce) can diced tomatoes

·         2 tablespoons cider vinegar

·         2 teaspoons minced garlic

·         2 teaspoons hot sauce

·         Salt and fresh ground black pepper

·         Beer Biscuits, recipe follows

Directions

In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.

Beer Biscuits:

·         2 1/4 cups all-purpose baking mix, recipe follows

·         2 tablespoons sugar

·         1 cup beer

Preheat oven to 375 degrees F.

In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.

All-Purpose Baking Mix:

·         6 cups all-purpose flour

·         3 tablespoons baking powder

·         2 teaspoons salt

·         3/4 cup shortening

In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

Carmel Apple CHeesecake Bars with Streusel Topping

Oh my gosh!  I just pulled this out of the oven and I am practically drooling all over!  This was super simple, easy and cheap to make!  I had to purchase very few ingredients and I am so very impressed with the results.  Enjoy!

Caramel Apple Cheesecake Bars with Streusel Topping

Ingredients

·         2 cups all-purpose flour

·         1/2 cup firmly packed brown sugar

·         1 cup (2 sticks) butter, softened

·         2 (8-ounce) packages cream cheese, softened

·         1/2 cup sugar, plus 2 tablespoons, divided

·         2 large eggs

·         1 teaspoon vanilla extract

·         3 Granny Smith apples, peeled, cored and finely chopped

·         1/2 teaspoon ground cinnamon

·         1/4 teaspoon ground nutmeg

·         Streusel topping, recipe follows

·         1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

·         1 cup firmly packed brown sugar

·         1 cup all-purpose flour

·         1/2 cup quick cooking oats

·         1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Taco Salad

I found this recipe on allrecipes.com and it was great!  The beans are hidden so you barely know that they are there.  Overall, it was easy to make, and yummy to eat!

16 ounces lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 head iceberg lettuce, shredded 1 red onion, sliced 1 bunch green onions, chopped 1 (15 ounce) can pinto beans, drained

1 (15 ounce) can kidney beans, drained 2 large tomatoes, chopped 1 avocados - peeled, pitted, and cubed 8 ounces shredded Cheddar cheese 1 (16 ounce) package corn chips 1 (16 ounce) bottle Catalina salad dressing

DIRECTIONS:

1.	Prepare the ground beef as directed by taco seasoning package and set aside.
2.	In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3.	Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Delay

Sorry about the delay in posting anything!  I have found that with early pregnancy comes nausea that doesn't really allow you to do that much cooking...  But, I think I am back!  Here we go!

Crock Pot Mac and Cheese

Had this for dinner last night!  Very yummy but very filling!  There was definitely leftovers for tonight's dinner!   The only variation I added to this recipe was at the end I sprinkled cooked, crumbly bacon over everyone's dish.  It added a nice contradiction to the semi-softness of the M&C. By the way, I got this off of foodnetwork.com

Slow Cooker Macaroni and Cheese

Ingredients

·         Cooking spray

·         8 ounces cooked elbow macaroni

·         One 12-ounce can evaporated milk

·         1 1/2 cups whole milk

·         1/4 cup (1/2 stick ) of butter, melted

·         1 teaspoon salt

·         Dash of pepper

·         2 large eggs, beaten

·         Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

·         Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Spinach and Ricotta Dumplings

I got this one off of FoodNetwork.com and it was delish!  Can feel heavy with the marinara sauce but soooo yummy!  I picked up a fresh baked loaf of bread at Haggen's and served it along side as a great way to scoop out the extra sauce. 

Spinach and Ricotta Dumplings

Ingredients

·         Kosher salt

·         1 10-ounce package frozen chopped spinach, thawed and squeezed dry

·         1 1/2 cups whole-milk ricotta cheese

·         1 cup grated parmesan cheese

·         6 tablespoons all-purpose flour, plus more for rolling

·         2 large eggs

·         Freshly ground pepper

·         Pinch of freshly grated nutmeg

·         2 cups prepared marinara sauce

·         2 tablespoons unsalted butter, cut into pieces

·         Crusty bread, for serving

Directions

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Udon with Tofu and Winter Greens

This is one that I got from FoodNetwork.com and I really enjoyed it!  I don't have much experience with tofu but it really turned out great!  Very simple with few ingredients but very tasty!

Udon with Tofu and Asian Greens

Ingredients

·         1 8-ounce package udon noodles

·         4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil

·         1 12-ounce package firm tofu, cut into 12 pieces

·         Kosher salt and freshly ground pepper

·         1 11-ounce package Asian cooking greens or baby spinach

·         1 bunch scallions, thinly sliced diagonally

·         Large pinch of red pepper flakes

·         3 tablespoons soy sauce

·         Pinch of sugar

Directions

Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.

Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

Slow-Cooker Turkey Meatloaf

This meatloaf was very easy to make, and was so juicy when it came out!  Even great for a quick and easy lunch the next day!  Note:  The tin-foil X is a must!

Crockpot Turkey Meatloaf

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Ingredients:

·         1 Tbsp. olive oil

·         1 onion, finely chopped

·         3 cloves garlic, minced

·         1/3 cup milk

·         1/4 cup dijon mustard

·         3 Tbsp. chili sauce

·         2 eggs

·         1/2 tsp. salt

·         1/8 tsp. white pepper

·         1 tsp. dried marjoram leaves

·         2 garlic cloves, minced

·         1/4 cup minced fresh parsley

·         1 cup oats

·         2-1/2 lbs. ground turkey

Preparation:

In medium pan, cook onion and garlic in olive oil until tender. Place in large bowl with all ingredients except turkey and mix well. Add turkey and mix gently just until combined.

Tear off 2 30" pieces of heavy duty aluminum foil and fold to make two 2"x30" strips. Lay strips in bottom of crockpot in an X pattern, letting the edges hang over the crockpot. Form turkey mixture into a loaf that will fit into the crockpot. Place on top of the foil strips.

Cover crockpot and cook on low for 7-8 hours, until meat thermometer registers 170 degrees. Drain off fat as needed during cooking time using a turkey baster. Use foil strips to lift meatloaf out of crockpot when it reaches 160 degrees F on a meat thermometer. Cover and let stand 20 minutes before slicing. 8 servings

White Chicken Chili

This was a great healthy chili recipe!  Easy to make, the time that it takes to simmer is a great time to clean up so after dinner minimal clean up is required!

White Bean and Chicken Chili

Total Time: 1 hr 23 min

Ingredients

·         2 tablespoons olive oil

·         1 large onion, chopped

·         4 garlic cloves, minced

·         2 pounds ground chicken

·         1 teaspoon salt, plus more for seasoning

·         2 tablespoons ground cumin

·         1 tablespoon fennel seeds

·         1 tablespoon dried oregano

·         2 teaspoons chili powder

·         3 tablespoons flour

·         2 (15-ounce cans) cannellini or other white beans, rinsed and drained

·         1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces

·         11/2 cups frozen corn, thawed

·         4 cups low-sodium chicken stock

·         1/4 teaspoon crushed red pepper flakes

·         Freshly ground black pepper for seasoning

·         1/2 cup grated Parmesan cheese

·         1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.