Easy Italian Chicken

4 boneless, skinless chicken breasts
2 cans Italian-style stewed tomatoes
1 env. Lipton onion soup mix
1 (15 oz.) can tomato sauce
1 c. Mozzarella cheese
Cooked angel hair pasta

Place chicken breasts in baking dish. Mix tomatoes, onion soup mix, and tomato sauce, and pour over chicken. Bake at 350 degrees for 45-50 minutes. Cover with Mozzarella cheese and bake 15 minutes more, or until cheese is melted. Serve with cooked angel hair pasta.

Variation: Mix tomatoes, soup mix and tomato sauce in crock-pot. Top with chicken and cook on low about 8 hours. Serve over cooked pasta.

Tender Beef Burgundy

2 lbs. cubed stew meat
1/2 cup burgundy wine
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 pkg. dry onion soup mix

Combine all ingredients. Cover and bake at 275 degrees for 3 1/2 hours. Serve over rice or noodles. I usually put this in the crock pot on low for the day.

Hearty Hamburger Soup

INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Source: http://allrecipes.com/Recipe/Hearty-Hamburger-Soup/Detail.aspx

Iowa Maid-rites

INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split


DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.

source: http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

Super-Simple, Super-Spicy Mongolian Beef

INGREDIENTS (Nutrition)
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

DIRECTIONS
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Also works well in the crockpot

Source: http://allrecipes.com/Recipe/Super-Simple-Super-Spicy-Mongolian-Beef/Detail.aspx

Finger Lickin' BBQ Chicken

2 1/2 to 3 lbs. chicken drumsticks
1 cup barbecue sauce
1/3 cup apricot or peach preserves
2 teaspoons yellow mustard

1. Place chicken in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours. Transfer chicken to a serving dish; cover and keep warm. If desired, transfer liquid in cooker to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Serve sauce with chicken. Makes 4 to 6 servings.

Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Apricot Pulled Pork Sandwiches

Prep: 20 min
Cook: Low 8 hr, High 4 hr ( I recommend low)
Makes 6 to 8 servings

Ingredients:
Nonstick cooking spray
1 - 3 to 3 1/2 LB boneless pork shoulder roast
1 - 10 oz jar apricot spreadable fruit
1 cup hot style bbq sauce ( I used open pitt, not very hot)
1/2 cup chopped sweet onions (optional, but I added them)
1/2 cup dried apricots
6 - 8 kaiser rolls split and toasted (of course optional)

1. Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Trim fat from meat. If necessary, cut meat to fit into cooker. Place meat in the prepared cooker. For sauce: In a medium bowl combine fruit, bbq sauce, apricots, and onion. Pour over meat.

2. Cover and cook on low-heat for 8 to 10 hrs or on high for 4 to 5 hrs. I suggest cooking on low for 8 hrs.

3. Take meat and pull apart with two forks. Transfer meat back to cooker. Serve on kaiser rolls or rolls of your choice and enjoy!

Crockpot Southwest Chicken

1 pkg. boneless, skinless chicken breast
2 cans Rotel tomatoes (pick your heat level)
1 (8 oz.) pkg. cream cheese
1 can whole kernel corn, drained
3 T. fajita seasoning

Place all of the ingredients into a crock pot and cook on high for 4-5 hours, or on low all day. When chicken is ready to eat, shred the chicken and mix all together. Serve over white rice, or white rice wrapped in a flour tortilla.

Beef Tips

INGREDIENTS (Nutrition)
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Taco Soup

1 lb. hamburger
1 envelope taco seasoning
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can black beans, drained & rinsed

Brown hamburger and add taco seasoning according to package directions. Add can of soup, corn, tomatoes, and beans.

Heat in crock pot or in large sauce pan, bring to a boil then simmer for 2-3 hours. Serve with sour cream, cheese and tortilla chips. Enjoy!

Source: Kathy Menninga

Slow Cooker Chicken & Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans cream of chicken soup
1 onion, finely diced
2 10 oz pkg refrigerated biscuit dough, torn into pieces

1 can low sodium chicken broth

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth (or water) to cover.

Cover, and cook for 5 to 6 hours on High. About 60-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Source: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx

Beef Stew

2 lbs. stew meat 3 potatoes, largely diced
14 oz. can diced tomatoes 1 T. sugar
14 oz. can tomato sauce 3 T. Tapioca
5-6 cut up carrots 3 beef bouillon cubes
1 onion, chopped salt and pepper and garlic powder to taste
3-4 celery stalks, sliced

Mix all ingredients in a large casserole dish or crockpot. Cover. Bake 6 hours at 250 degrees or on low all day in crockpot.

Cheesy potato-bean soup

Makes 6 servings

1 26oz can condensed cream of chicken soup
3 cups frozen diced hash brown potatoes
3 cups water
1 15 to 19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 tsp fennel seeds, crushed
8 oz process Swiss cheese slices, torn

In a 31/2 or 4 quart slow cooker combine soup, hash brown potatoes, water, beans and fennel seeds.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours. Stir in cheese until melted.

Sloppy chicken pizza joes

Makes 8 servings

Nonstick cooking spray
3 lbs uncooked ground chicken or turkey
2 14oz jars pizza sauce
2 cups frozen pepper stir-fry vegetable, thawed and chopped
8 hoagie buns, split & toasted
8 slices mozzarella or provalone cheese

Lighly coat a large skillet with cooking spray; heat over medium high heat. Add ground chicken; cook until brown. Set aside.

In a 3 1/2 or 4 quart slow cooker stir together the pizza sauce an chopped vegetables. Stir in cooked chicken.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours.

Spoon meat mixture onto bottom halves of buns, top with cheese and cover with top bun.

Pork roast with Apricot Glaze

Makes 6 to 8 servings

1 - 3 to 3 1/2 lb boneless pork shoulder roast
1 - 18 oz jar apricot preserves
1 large onion, chopped
1/4 cup chicken broth
2 Tbsp Dijon-style mustard

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 to 6 quart slow cooker. Place meat in cooker. For glaze. In a bowl combine preserves, onion, broth, and mustart. Pour over meat

Cover and cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours. Transfer meat to searving platter. Skim fat frm glaze. Spoon glaze over the meat. Discard remaining glaze.

Enjoy...

Cheesy tortellini casserole

Makes 8 servings

Nonstick cooking spray
2 - 15 oz containers refrigerated marinara sauce
2 - 14 1/2 oz cans dice tomatoes with basil, garlic, and oregano, undrained
1 12 oz package frozen cooked and crumbled ground sausage style meat substitute (soy protein)
1 9 oz package refrigerated cheese-filled tortellini
1 cup shredded mozzarella cheese (4 oz)

Lighly coat a 3 1/2 to 4 quart slow cooker with cooking spray. In the prepared cooker stir together the marinara sauce, tomatoes, and ground meat substitute.

cover and cook on low heat setting for 7 to 8 hours or high heat for 3 1/2 to 4 hours.

If using high heat setting, turn to low heat. Stir in tortellini. cover and cook for 15 to 20 minutes or until tortellini are tender. Sprinkle with cheese. Let stand, covered, about 10 minutes or until cheese melts.

Serve it up and enjoy!

Honey-Mulled Apple Cider

Makes 10 servings

6 inches stick cinnamon, broken
1 tsp whole allspice
1 tsp whole cloves
10 cups pasteurized apple cider or apple juice (2 1/2 quarts)
1/3 cup honey or packed light brown sugar

Make a spice bag with cinnamon, allspice, and cloves. (a spice bag allows you to remove the spices from simmered drinks in one easy motion. Start with a double-thick, 6 inch square of 100 percent cotton cheesecloth. Place spices in the middle, bring up corners and secure with a kitchen string.)

In a 3 1/2 to 5 quart slow cooker combine spice bag, apple cider and honey.

Cover and cook on low heat for 5 to 6 hours or high heat for 2 1/2 to 3 hours.

Remove spice bag and discard. Ladle into mugs and enjoy!

Apple-buttered sweet potatoes

Makes 10 servings

3 lbs sweet potatoes, peeled and cut into 1 inch pieces
2 medium tart cooking apples (granny smith apples are tart) peeled and cut into wedges
1/2 cup dried cherries or dried cranberries (optional)
1 cup whipping cream
1 cup apple butter
1/1/2 tsp pumpkin pie spice

In a 3 1/2 to 4 quart slow cooker combine sweet potatoes, apple, and if desired dired cherries. In a medium bowl combine whipping cream, apple butter, and pumpkin pie spice. Pour over potato mixture; stir gently to combine.

Cover and cook on low heat setting for 6 to 7 hours or on high heat for 3 to 3 1/2 hours.

Easy Vegetable Minestrone (Slow Cooker)

Makes 4 to 6 servings

2 - 9 oz packages frozen cut green and/or wax beans
2 tsp spicy pizza seasoning
2 - 14 oz cans vegetable broth
3 cups vegetable juice
1/1/2 cups dried rotini pasta
Grated Parmesan cheese (optional)

Place frozen beans in a 3 1/2 to 5 quart slow cooker. Sprinkle with pizza seasoning. Pour vegetable broth and vegetable juice into cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook for 15 to 20 minutes more or until pasta is tender. To serve, ladle into bowls and sprinkle with parmesan cheese.