King Ranch Chicken Casserole

• 2 tablespoons butter
• 1 onion (chopped)
• 1 red pepper (chopped)
• 1 poblano pepper (chopped)
• 2 cloves garlic (chopped)
• 2 jalapenos (chopped)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 2 tablespoons flour
• 1 cup of chicken broth
• 2 cups chicken (cooked and shredded)
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup milk
• 1 teaspoon oregano
• 1 cup corn
• 1 lime (juice)
• 1/2 cup sour cream
• 1/4 cup cilantro (chopped)
• salt and pepper to taste
• 10 corn tortillas
• 2 cups cheese (grated)

1. Preheat oven to 350
2. Melt the butter in a pan. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake until the sides are bubbling and the top is golden brown.

Found On: Closet Cooking

Mexican Un-Stuffed Shells

• 32 ounces seashell pasta, cooked (any pasta type will work)
• 2 pounds ground beef
• 6 Tablespoons taco seasoning
• 1 cup water
• 2 medium onions, chopped
• 3 cups salsa
• 2 cups cheddar cheese, shredded
• 50.75 ounces tomato sauce
• chili powder to taste

1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.
2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.
3. Sprinkle remaining cheese on top.
4. Cover with foil and write the following instructions: Bake at 350 degrees for 30 minutes thawed) or 2 hours (frozen).

Containers Needed: 4 8x8 or 9x9 pans. If you are going to thaw before cooking you can also freeze in Ziploc bags or any Rubbermaid/Tupperware type container and transfer to a baking dish before cooking.

Found On: Magma Thoughts

Crock Pot Tortilla Soup

• 2 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

1. Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
2. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
3. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu

Spinach, White Bean, and Turkey Sausage Soup

• 1 tablespoon olive oil
• 1 pound Italian turkey sausage (casing removed and crumbled)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 1 pinch red pepper flakes (optional)
• 4 cups chicken stock
• 1 (19 ounce) can cannellini beans (drained and rinsed)
• 1 teaspoon oregano
• 1 bay leaf
• 1 bunch spinach (chopped)
• salt and pepper to taste
• 1 tablespoon lemon juice

1. Heat the oil in a pan.
2. Add the sausage and cook until no longer pink and set aside.
3. Heat the oil in the same pan. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and red chili pepper flakes and saute for another minute.
5. Add the sausage, stock, beans, oregano, and bay leaf and simmer for 20 minutes.
6. Add the spinach and simmer until it wilts.
7. Add the lemon juice and remove from heat.

Found On: Closet Cooking

PW's Mom's Cauliflower Soup

• 1 stick butter
• 1/2 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 to 2 heads cauliflower, roughly chopped
• 2 tablespoons chopped fresh or dried parsley
• 2 quarts low-sodium chicken broth or stock
• 2 cups whole milk
• 6 tablespoons flour
• 1 cup half & half
• 2 to 4 teaspoons salt, to taste
• 1 generous cup sour cream, at room temperature

1. In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.
2. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
3. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
4. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
5. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
6. Serve immediately.

Found On: The Pioneer Woman Cooks!

Zero Point Garden Vegetable Soup

• 4 cans fat free chicken broth
• 2 C. diced carrots
• 1 large onion, diced
• 1/2 head of cabbage, chopped (I am not a big fan so I usually omit this, but others say it makes the soup)
• 1 zucchini diced
• 1/2lb frozen green beans
• 4 garlic cloves, minced
• 1 sm can tomato paste
• 1 10 3/4 oz can diced tomatoes
• 1 tsp basil
• 1 tsp oregano
• 1 tsp salt

1. On med-high heat cook carrots, onion, and garlic for about 5 minutes.
2. Add all the remaining ingredients and bring to a boil.
3. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
4. Enjoy your guilt free lunch, dinner, or snack!!

Found On: Blissfully Domestic

Chicken Tortilla Soup

• 2 skinless, boneless chicken breasts
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice (I used lime juice)
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Found On: Sweet Savory Southern

Basic Chicken Noodle Soup

• Drizzle of EVOO
• 1 yellow onion, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 sprigs of thyme
• 6 c. chicken stock
• 2 c. water
• 1 c. egg noodles or other pasta
• 1/2 lb. poached, shredded chicken
• salt and pepper

1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

CrockPot Applesauce

This makes enough for 4 people. If you would like to freeze or can, use more apples.

• 4 large apples, skinned ,cored, and cut in quarters
• juice from 1 lemon
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 T brown sugar
• 1/4 cup water

1. I used a 4 quart crockpot for the applesauce.
2. Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot.
3. Add the juice from the lemon, and the water. Pour in the vanilla, and add the cinnamon and brown sugar.
4. Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

Found On: A Year of CrockPotting

Cabbage Roll Casserole

• 1 ½ lbs ground beef (or venison)
• 2 onions
• 1 clove garlic
• 1 tsp salt
• ¼ tsp pepper
• 1 can tomato soup (or 1 can tomato sauce)
• 1 C water
• ½ C uncooked rice
• 4 C shredded cabbage

1. Chop onion and mince garlic.
2. Brown beef, onion, and garlic together.
3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.

Variations:

• Use 1 cup cooked rice instead of the dry rice & water.
• Substitute tomato juice for the tomato soup and water.
• Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
• The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate

PW's Creamy Carrot Soup for Kids

• 8 large carrots, peeled and sliced
• 1 1/2 cups low-sodium chicken broth
• 2 cloves garlic, pressed
• zest of 1 lemon
• 1 1/2 cups half & half
• lemon juice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt (or regular salt to taste)
• ground black pepper
• fresh basil

1. Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender.
2. Blend carrots and broth until smooth.
3. Add in half & half and juice of 1/2 lemon.
4. Stir to combine.
5. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
6. Heat soup until just warm, then serve in bowls, garnished with basil.

Found On: Pioneer Woman

CrockPot Pizza Soup

• 1 jar (14 oz) of pizza sauce
• 3 empty jars full of water
• 1 green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 cup sliced mushrooms
• 1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
• 2 already-cooked Italian sausage
• 1 cup sliced pepperoni, sliced in quarters
• 8 fresh basil leaves, chopped (or 1/2 T dried)
• 1 T dried oregano
• 1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2.)
• shredded mozzarella cheese (to add later)

1. Use 5-6 qt Crock Pot
2. Wash & chop all veggies. Dump into CrockPot.
3. Cut up meat & add to CrockPot.
4. Add Basil & Oregano
5. Add sauce & water
6. Cover & cook on low 7-9 hours
7. 30 minutes before serving, add the dry pasta, and turn to high
8. Serve with shredded mozzarella

Found On: A Year of CrockPotting

Pioneer Woman's Sherried Tomato Soup

• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 46-ounce bottle or can tomato juice
• 2 14 ounce cans diced tomatoes
• 1 to 3 tablespoons chicken base
• 3 to 6 tablespoons sugar
• Pinch of salt
• Black Pepper
• 1 cup cooking sherry
• 1 1/2 cups heavy cream
• chopped fresh parsley
• chopped fresh basil

1. Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir.
2. Bring to a near boil, then turn off heat.
3. Add in sherry and cream and stir.
4. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Found On: The Pioneer Woman

CrockPot Strawberry Jam

• 4 pounds of fresh strawberries
• 3 cups of sugar
• 1-2 boxes (1.75 oz) of pectin

1. Clean & quarter strawberries, add to crock.
2. Mash berries to get some liquid out of them.
3. Add sugar & pectin & smash some more.
4. Cook on low for 10 - 12 hours.

Can be canned or stored in freezer.

Found On: A Year Of CrockPotting

CrockPot African Peanut Soup

• 1 yellow onion, diced
• 2 green onions, chopped
• 2 red bell peppers, chopped
• 4 cloves minced garlic
• 1 28 oz can of crushed tomatoes, with liquid
• 8 cups vegetable broth
• 1/4 t black pepper
• 1/4 - 1/2 t chili powder
• 1/2 cup uncooked brown rice
• 1 cup peanut butter (to add later)
• dollop of sour cream and a bit of tabasco sauce (optional)

1. wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.
2. pour in the vegetable broth.
3. cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.
4. stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.
5. serve with a dollop of sour cream and a touch of tobasco sauce

Found On: A Year Of CrockPotting

CrockPot White Bean & Sausage Soup

• 1 can white kidney beans
• 1 can pinto beans
• 1 can garbanzo beans
• 1 t thyme
• 2-4 spicy chicken or turkey sausage (pork sausage would work, too)
• 1/2 chopped yellow onion
• 1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)
• 2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus)
• 1 quart chicken or vegetable broth

1. Drain and rinse your beans and throw them into your crock.
2. Chop up whatever vegetables you are going to use in tiny pieces.
3. Slice the sausage that you are going to use.
4. Add in the rice & the broth.
5. Cook on low for 6-9 hours, or on high for 4-5.
6. The soup is done when it's heated through and the vegetables are tender, but it's not going to hurt anything to cook it longer and give the flavors more time to meld.

Found On: A Year Of CrockPotting

Kelly's Taco Soup with Pizza Sauce

• 2 lbs. ground beef, browned
• 1 small onion, chopped and sauteed in the ground beef drippings
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 packages dry taco seasoning
• 1 qt pizza sauce
• 1 qt water
• tortilla chips
• shredded mozzarella cheese
• sour cream

1. Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in a 5 qt or larger crock pot.
2. Cover. Cook on "LOW" 3-4 hours.
3. Top individual servings with tortilla chips, cheese and sour cream.

Yield 8-10 Servings.

Variations: Add 15 oz can of black beans and 4 oz can chilies to mixture before cooking.

Becky's Runza Casserole

• 2lbs Hamburger
• 4C Shredded cabbage
• 1 can Cream of mushroom soup
• 1/4C Chopped onion
• 1 1/2T salt
• 1 1/2T pepper
• 1pkg mild cheddar cheese, shredded
• 2Tubes crescent rolls

1. Preheat oven to 350.
2. Brown hamburger, onion, salt, pepper.
3. Drain and add chopped cabbage. Simmer 15 minutes.
4. Stir in mushroom soup.
5. Grease 13X9 pan.
6. Layer 1 tube crescent rolls on bottom of pan. Top with hamburger mixture. Sprinkle with cheese. Cover with remaining tube of crescent rolls.
7. Bake 30 min at 350.

*Consider halving the recipe for 2 people and use 9X9 or 8X8 pan. I just made this and baked half to eat and put the other half in the freezer to eat later.

Chicken Chili Blanco

• 6 oz cooked chicken
• 1 C chopped onion
• 2 cloves of garlic-minced
• 1 C chicken broth
• 2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
• 1 (15 1/2 oz) Great Northern beans (or other white bean)
• 1 (8 1/2 oz) can cream style corn
• 1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
• 1/2 C dry white wine (can be skipped but adds a lot of flavor)
• 1 (4 oz) can diced green chilis
• 1 tsp ground cumin
• 1 tsp dried oregano

1. Saute the garlic and onion in a bit of oil.
2. Mix everything together in your crockpot and cook on low 4-6 hours. (Alternately you can add everything together on the stove and bring to a boil, then cook and simmer for about 10 min.)

If you happen to be in Weight Watchers and follow the recipe exactly, it comes out to 4 points per serving.

Serves 4

Kaci's Chicken Tucson

• 1 20 oz jar salsa
• 2 16 oz cans black beans
• 1 bell pepper, chopped
• 2 cups cooked, cubed chicken breast
• 6 corn tortillas
• 2 cups shredded Cheddar Cheese
• 1/2 cup sour cream

1. Preheat oven to 350.
2. 1. Spread 1/2 cup salsa in casserole dish and set aside.
3. Drain black beans and rinse well. Drain again.
4. In large bowl, combine beans, bell pepper, chicken, and remaining salsa and mix well.
5. Place 3 tortillas on salsa in bottom of dish. Top with half of the chicken mixture and sprinkle with half of the cheese. Top with 3 more tortillas, then remaining chicken mixture. Top with remaining cheese.
6. Bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Serve with sour cream.

* This is freezer friendly - if you want to freeze it, instead of step 6, wrap it & label it. To thaw & cook, thaw overnight in refrigerator. Bake at 350* for 30-40 minutes until hot and cheese begins to brown.

Found On: Kaci's Chicken Tucson