My sister-in-law first introduced this to me served over baked potatoes. Over the years I've tweaked it (of course), but we still love it best over baked potatoes!
CREAMY CROCK-POT ITALIAN CHICKEN
What you need:
4-6 boneless, skinless chicken breasts
1-2 pkgs. Italian dressing mix
2-3 cans cream of chicken soup
1/2-1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2-1 cup whipping cream
1/2-1 cup chicken broth
How you do it:
Place chicken in crock-pot, or slow cooker. (I always either par boil my chicken or cook it completely before placing it in the crock-pot. I don't like the fat floating around in my gravy. I know, laugh if you want, I'm okay with being weird.) Mix remaining ingredients together, adjusting measurements according to desired taste, consistency, and yield. Pour gravy over chicken. Cook on low for 8-10 hours, or on high for 4-6 hours. Can also be baked in a 9x13 casserole dish for 1 hour at 350°. One hour before serving, take chicken out and shred; return to crock-pot/slow cooker for remaining cook time. Serve over rice, pasta, mashed potatoes, baked potatoes, etc.
How you freeze it:
Place chicken in a ziploc bag instead of the crock-pot. Combine remaining ingredients and pour into bag. Lay bag flat in freezer until frozen, then stand up to conserve space. When ready to use: take out of freezer, allow to thaw in fridge overnight. Place in crock-pot and follow above cooking directions.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Tuesday, August 17, 2010
Monday, August 2, 2010
Swedish Meatballs
My mom made these meatballs while I was growing up. Over time, I've played with the basic recipe and made alterations to it to make it something that we really enjoy. This last time I made it, my husband thanked me no less than twice for the meal, and said that it was really, really good. Just hit the spot, I guess.
So, since my goal is to print all these recipes for my daughters when they go to college, or get married, I am going to include my mom's original recipe (because my eldest daughter loves the meatballs made her way), and my altered recipe.
MOM'S SWEDISH MEATBALLS
What you need:
1 lb. ground beef
1/4 cup minute rice, or cooked long-grain rice
1/4 cup milk
1 slice bread, torn into little pieces;
or 1/3 cup oats
1/2 tsp. salt
1/2 tsp. baking powder
1 egg
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk (not evaporated, just fill one of the empty soup cans with milk)
How you do it:
Combine ground beef, rice, milk, bread, salt, baking powder, and egg in a bowl; use your hands to mix well. Form meat into balls and brown in skillet on all sides. Pour in soups and can of milk. Mix well. Let simmer for 15-20 minutes. Serve over rice, egg noodles, or mashed potatoes.
MARISA'S SWEDISH MEATBALLS
What you need:
1-1 1/2 lbs. ground beef
2/3 cups bread crumbs
1 egg
1/2 small onion, chopped finely
3 medium cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 small can evaporated milk
1/2 tsp. olive oil
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can evaporated milk, or one cup heavy whipping cream
salt and pepper to taste
small splash Worcestershire sauce
How to do it:
Combine ground beef, bread crumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and small can of evaporated milk; mix with hands. Roll into balls. Warm olive oil in large skillet. Place meatballs in oil and brown on all sides. (These can also be baked in the oven at 350° for 20 minutes, then turn and continue baking for 10-15 minutes.) Remove from skillet and drain on paper towels. Wipe remaining oil out of skillet. Pour soups and large can of evaporated milk into skillet. Add salt and pepper (I usually add at least 1/4 tsp. pepper), and splash of Worcestershire sauce. Whisk together until combined. Place meatballs in sauce and simmer for 20-30 minutes. Serve over rice, egg noodles, or mashed potatoes.
How to freeze it:
Cook meatballs as described above. Combine soups, milk, salt, pepper, and Worcestershire sauce in a bowl. Pour sauce into Ziploc bag; add meatballs. Lay flat and freeze. Or, double meatballs and lay on a cookie sheet to flash freeze. Place in freezer for 25 minutes or until hard to the touch. Divide them up and place in two to three freezer-safe bags. Return to freezer until ready for use. (Use the meatballs in spaghetti, barbecue, or Swedish cream sauces.) Place sauce in a separate bag, lay flat and freeze until use.
When ready to cook, let thaw and pour meatballs and sauce into crock-pot, or skillet. Cover and cook in crock-pot for four hours, or in skillet for 40-60 minutes (better, and more tender if longer). Serve as described above.
So, since my goal is to print all these recipes for my daughters when they go to college, or get married, I am going to include my mom's original recipe (because my eldest daughter loves the meatballs made her way), and my altered recipe.
MOM'S SWEDISH MEATBALLS
What you need:
1 lb. ground beef
1/4 cup minute rice, or cooked long-grain rice
1/4 cup milk
1 slice bread, torn into little pieces;
or 1/3 cup oats
1/2 tsp. salt
1/2 tsp. baking powder
1 egg
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk (not evaporated, just fill one of the empty soup cans with milk)
How you do it:
Combine ground beef, rice, milk, bread, salt, baking powder, and egg in a bowl; use your hands to mix well. Form meat into balls and brown in skillet on all sides. Pour in soups and can of milk. Mix well. Let simmer for 15-20 minutes. Serve over rice, egg noodles, or mashed potatoes.
MARISA'S SWEDISH MEATBALLS
What you need:
1-1 1/2 lbs. ground beef
2/3 cups bread crumbs
1 egg
1/2 small onion, chopped finely
3 medium cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 small can evaporated milk
1/2 tsp. olive oil
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can evaporated milk, or one cup heavy whipping cream
salt and pepper to taste
small splash Worcestershire sauce
How to do it:
Combine ground beef, bread crumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and small can of evaporated milk; mix with hands. Roll into balls. Warm olive oil in large skillet. Place meatballs in oil and brown on all sides. (These can also be baked in the oven at 350° for 20 minutes, then turn and continue baking for 10-15 minutes.) Remove from skillet and drain on paper towels. Wipe remaining oil out of skillet. Pour soups and large can of evaporated milk into skillet. Add salt and pepper (I usually add at least 1/4 tsp. pepper), and splash of Worcestershire sauce. Whisk together until combined. Place meatballs in sauce and simmer for 20-30 minutes. Serve over rice, egg noodles, or mashed potatoes.
How to freeze it:
Cook meatballs as described above. Combine soups, milk, salt, pepper, and Worcestershire sauce in a bowl. Pour sauce into Ziploc bag; add meatballs. Lay flat and freeze. Or, double meatballs and lay on a cookie sheet to flash freeze. Place in freezer for 25 minutes or until hard to the touch. Divide them up and place in two to three freezer-safe bags. Return to freezer until ready for use. (Use the meatballs in spaghetti, barbecue, or Swedish cream sauces.) Place sauce in a separate bag, lay flat and freeze until use.
When ready to cook, let thaw and pour meatballs and sauce into crock-pot, or skillet. Cover and cook in crock-pot for four hours, or in skillet for 40-60 minutes (better, and more tender if longer). Serve as described above.
Tuesday, July 20, 2010
Taco Soup
TACO SOUP
What you need:
2 lbs. ground beef
1 onion, chopped
2-3 cans dark red kidney beans
1 can corn
2-3 cans diced tomatoes (I use petite diced)
1 pkg. taco seasoning
1-2 beef bouillon cubes
1 Tbsp. chili powder
1 cup ketchup
water, to consistency
cheddar cheese, shredded
tortilla chips (we prefer Fritos)
How you do it:
Brown ground beef with onion. Add taco seasoning and water according to package diretions. Add beans, tomatoes, corn, bouillon cubes, chili powder, ketchup, and water (if needed for desired consistency). Let simmer for at least 30 minutes. Serve with cheese and chips.
How you freeze it:
Combine ingredients as in above directions. Do not let simmer; instead, pour it all into a freezer ziploc bag (or more than one), lay flat in freezer and let freeze before standing on side for storage in freezer. When ready to cook, let thaw in refrigerator overnight, pour into pot or crock-pot and let heat until warmed through.
What you need:
2 lbs. ground beef
1 onion, chopped
2-3 cans dark red kidney beans
1 can corn
2-3 cans diced tomatoes (I use petite diced)
1 pkg. taco seasoning
1-2 beef bouillon cubes
1 Tbsp. chili powder
1 cup ketchup
water, to consistency
cheddar cheese, shredded
tortilla chips (we prefer Fritos)
How you do it:
Brown ground beef with onion. Add taco seasoning and water according to package diretions. Add beans, tomatoes, corn, bouillon cubes, chili powder, ketchup, and water (if needed for desired consistency). Let simmer for at least 30 minutes. Serve with cheese and chips.
How you freeze it:
Combine ingredients as in above directions. Do not let simmer; instead, pour it all into a freezer ziploc bag (or more than one), lay flat in freezer and let freeze before standing on side for storage in freezer. When ready to cook, let thaw in refrigerator overnight, pour into pot or crock-pot and let heat until warmed through.
Tuesday, July 6, 2010
Slow Cooker Lemon-Lime Chicken
I got this recipe from a friend before we moved from our home in Minnesota to Arizona. So yummy, and I love how easy it is!
SLOW COOKER LEMON-LIME CHICKEN WITH RICE
What you need:
1 1/4 lbs. chicken breasts
1/6 cup lime juice
1/6 cup lemon juice
1 can chicken broth
1 clove garlic
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 Tbsp. butter
2 cups instant rice
How you do it:
Place chicken in crock-pot. (I always cook my chicken before placing it in the crock-pot.) Pour in lime and lemon juice (I fill up a 1/3 cup halfway with lime juice and the rest of the way with lemon juice.), and chicken broth. Add garlic, thyme, pepper and butter. Cover and cook on low until chicken is very tender, 8-10 hours. (Because I cook my chicken ahead of time, I've made this on high for as little as 4 hours and it still turns out tender.) Stir in rice during last 15 minutes of cooking time (if using regular long grain white rice, add it during the last 30 minutes of cooking time.). The rice will soak up a lot of the juice and contain a lot of the flavor, so if you'd rather limit the flavor, cook the rice separately and then drizzle it with the left over juice from the pot. Yum!
How you freeze it:
Cook chicken. Place chicken and remaining ingredients in a ziploc baggie. Seal and freeze, laying it flat. When ready to cook, let thaw completely in fridge overnight. Pour contents of bag in crock pot and follow cooking directions, adding the rice during the last 15 minutes.
SLOW COOKER LEMON-LIME CHICKEN WITH RICE
What you need:
1 1/4 lbs. chicken breasts
1/6 cup lime juice
1/6 cup lemon juice
1 can chicken broth
1 clove garlic
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 Tbsp. butter
2 cups instant rice
How you do it:
Place chicken in crock-pot. (I always cook my chicken before placing it in the crock-pot.) Pour in lime and lemon juice (I fill up a 1/3 cup halfway with lime juice and the rest of the way with lemon juice.), and chicken broth. Add garlic, thyme, pepper and butter. Cover and cook on low until chicken is very tender, 8-10 hours. (Because I cook my chicken ahead of time, I've made this on high for as little as 4 hours and it still turns out tender.) Stir in rice during last 15 minutes of cooking time (if using regular long grain white rice, add it during the last 30 minutes of cooking time.). The rice will soak up a lot of the juice and contain a lot of the flavor, so if you'd rather limit the flavor, cook the rice separately and then drizzle it with the left over juice from the pot. Yum!
How you freeze it:
Cook chicken. Place chicken and remaining ingredients in a ziploc baggie. Seal and freeze, laying it flat. When ready to cook, let thaw completely in fridge overnight. Pour contents of bag in crock pot and follow cooking directions, adding the rice during the last 15 minutes.
Wednesday, June 30, 2010
Salsa chicken
My sister told me about this recipe. It's super easy to make and tastes so good!
SALSA CHICKEN
What you need:
3-4 boneless, skinless chicken breasts
1 jar salsa
Shredded cheddar cheese
12-14 tortillas
Butter, melted
How you do it:
Place chicken in crock pot. (I prefer to cook it first.) Pour jar of salsa over chicken. Cover and cook for 4-6 hours on high, or 8-10 hours on low. When one hour remains of cook time, remove chicken and shred, then return to crock pot. When chicken is finished cooking, place a small amount of chicken and cheese in a tortilla and roll up the tortilla, place it in a greased 9x13 baking dish. Repeat until all chicken is used. Brush tops of tortillas with melted butter and bake for 20 minutes at 350°.
SALSA CHICKEN
What you need:
3-4 boneless, skinless chicken breasts
1 jar salsa
Shredded cheddar cheese
12-14 tortillas
Butter, melted
How you do it:
Place chicken in crock pot. (I prefer to cook it first.) Pour jar of salsa over chicken. Cover and cook for 4-6 hours on high, or 8-10 hours on low. When one hour remains of cook time, remove chicken and shred, then return to crock pot. When chicken is finished cooking, place a small amount of chicken and cheese in a tortilla and roll up the tortilla, place it in a greased 9x13 baking dish. Repeat until all chicken is used. Brush tops of tortillas with melted butter and bake for 20 minutes at 350°.
Tuesday, November 24, 2009
Chicken Tortilla Soup
I had this soup at a church meeting at the end of September ... and have since made it three times. It is so yummy!
CHICKEN TORTILLA SOUP
What you need:
2-3 frozen boneless, skinless chicken breasts
1 large can diced tomatoes
1 or 2 cans cream of chicken soup (I've always used two)
1 cup favorite salsa
1 pkg. taco seasoning
1 can black beans (you can rinse, but it's not necessary; I also used two cans)
1 can mild green chiles (once I didn't have this, so I put in an extra 1/2 cup of salsa and the soup was much spicier)
1 can corn
sour cream
tortillas, or tortilla chips
Put everything but sour cream and tortillas/tortilla chips in crock pot and cook on low for 8 hours. Remove chicken from soup after 8 hours and shred. Return shredded chiken to soup and serve with sour cream, tortillas/tortilla chips or fresh salsa. To make a thicker soup add more chicken.
I've always added the sour cream to the whole pot before serving. We also recently had this over baked potatoes and that was equally yummy!
CHICKEN TORTILLA SOUP
What you need:
2-3 frozen boneless, skinless chicken breasts
1 large can diced tomatoes
1 or 2 cans cream of chicken soup (I've always used two)
1 cup favorite salsa
1 pkg. taco seasoning
1 can black beans (you can rinse, but it's not necessary; I also used two cans)
1 can mild green chiles (once I didn't have this, so I put in an extra 1/2 cup of salsa and the soup was much spicier)
1 can corn
sour cream
tortillas, or tortilla chips
Put everything but sour cream and tortillas/tortilla chips in crock pot and cook on low for 8 hours. Remove chicken from soup after 8 hours and shred. Return shredded chiken to soup and serve with sour cream, tortillas/tortilla chips or fresh salsa. To make a thicker soup add more chicken.
I've always added the sour cream to the whole pot before serving. We also recently had this over baked potatoes and that was equally yummy!
Tuesday, August 25, 2009
Cheesy Chicken Enchilada Soup
As with most of my recipes, I can only alter or combine recipes that I know I already like. Such is the case with this one. I was going to make White Chili, but didn't have the green chilies. So, I altered it and it tasted so much like Chicken Enchiladas, that I decided to keep it and share it.
CHEESY CHICKEN ENCHILADA SOUP
What you need:
4 chicken breasts, cut into bite-sized pieces
1 pkg. chicken taco seasoning
1 onion, chopped
2 cans cream of chicken soup
2 cans white beans
1 can petite diced tomatoes, drained really well
1 can chicken broth (I used homemade broth that I made using this method. I love that the veggies are in the broth since that's what my children mostly ate. Yum!)
1 lb. Velveeta, cut into cubes
1 to 1 1/2 cups shredded cheese, mexican blend
Tortilla chips
How you do it:
Combine all ingredients. Let simmer until warm. Serve with tortilla chips.
CHEESY CHICKEN ENCHILADA SOUP
What you need:
4 chicken breasts, cut into bite-sized pieces
1 pkg. chicken taco seasoning
1 onion, chopped
2 cans cream of chicken soup
2 cans white beans
1 can petite diced tomatoes, drained really well
1 can chicken broth (I used homemade broth that I made using this method. I love that the veggies are in the broth since that's what my children mostly ate. Yum!)
1 lb. Velveeta, cut into cubes
1 to 1 1/2 cups shredded cheese, mexican blend
Tortilla chips
How you do it:
Combine all ingredients. Let simmer until warm. Serve with tortilla chips.
Tuesday, August 4, 2009
Creamy Crock-Pot Potatoes
CREAMY CROCK-POT POTATOES
What you need:
2 lbs. red potatoes (I've used 6-7 russets and liked that too)
2 (8 oz.) pkgs. cream cheese, softened
2 Tbsp. butter
2 Tbsp. flour
1 cup milk, or half & half
1 pkg. ranch salad dressing mix
How you do it:
Cut potatoes (quarter red potatoes, cut into bite-size for russets). Place potatoes in crock-pot. Melt butter in small saucepan. Add flour and make into a roux (cook until bubbly, stirring constantly). Pour in milk (or half & half), and whisk together until sauce is thickened. Add cream cheese, and ranch dressing mix. Pour over potatoes and stir together. Cover and cook on low for 6-8 hours, or until potatoes are soft.
What you need:
2 lbs. red potatoes (I've used 6-7 russets and liked that too)
2 (8 oz.) pkgs. cream cheese, softened
2 Tbsp. butter
2 Tbsp. flour
1 cup milk, or half & half
1 pkg. ranch salad dressing mix
How you do it:
Cut potatoes (quarter red potatoes, cut into bite-size for russets). Place potatoes in crock-pot. Melt butter in small saucepan. Add flour and make into a roux (cook until bubbly, stirring constantly). Pour in milk (or half & half), and whisk together until sauce is thickened. Add cream cheese, and ranch dressing mix. Pour over potatoes and stir together. Cover and cook on low for 6-8 hours, or until potatoes are soft.
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