This is also on the menu for us this week... I found it in the 10/05 issue of Good Housekeeping and have been meaning to make it ever since! This is not a crockpot recipe, but Im guessing it'd be easy to make it in the crockpot!

2 tsp olive oil
1 medium green pepper, chopped
1 medium onion, chopped
1 tsp Cajun seasoning
1 can diced tomatoes with green chiles
1 can chicken broth
1 cup water
1 can whole kernel corn, drained
2 pkg. roasted chicken breast pieces (about 2 cups)
1/4 cup heavy or whipping cream

1. In a 4-quart saucepan, heat oil over medium heat. Add pepper and onion and cook, covered 4-5 minutes or until tender, stirring occasionally. Add Cajun seasoning; cook 30 seconds, stirring. Add tomatoes with their juice, broth, and water; cover and heat to boiling over high heat.

2. Stir corn, chicken, and cream into broth mixture; heat through.

Reviews:
Erin

Categories: soups, one_dish_meals,chicken

I'm very excited to try this one this week... we LOVE Indian food at our house! I plan on tweaking the recipe a little, I think. Adding a little spicy curry powder and a couple other things.

I'll serve it with fragrant jasmine rice (that's what the indian restaurant we love serves with their dishes), and some pitas topped with onion and garlic and then baked. (our version of the indian bread -- Naan or Kulcha)

I have a great recipe for baked samosas (another indian side dish). But it's very labor intensive and I'll probably get the hubby to stop by the indian carryout on the way home! ;)

From my BHG Biggest Book of Slow Cooker Recipes book:

5 medium white potatoes, peeled (1-1/2 pounds)
1 medium green sweet pepper, cut into 1-inch pieces (3/4 cup)
1 medium onion, sliced
1 pound skinless, boneless chicken breast halves or thights, cut into 1-inch pieces
1-1/2 cups chopped tomatoes
1 tablespoon ground coriander
1-1/2 tsp. paprika
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
3/4 tsp salt
1/4 - 1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 cup chicken broth
2 tablespoons cold water
4 tsp cornstarch

1. In a 3-1/2 - 6-quart slow cooker, place potatoes, sweet pepper, and onion. Place chicken on top of vegetables.

2. In a medium bowl, combine tomatoes and spices; stir in chicken broth. Pour over chicken pieces.

3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

4. If using low-heat setting, turn to high-heat setting. Combine cold water and cornstarch; stir into mixture in cooker. Cover and cook 15-20 minutes more or until slightly thickened and bubbly.

Makes 5 servings
246 calories/pserving
2g total fat/0g sat. fat.

Reviews:
Erin

Categories: indian, chicken, crockpot

We had this last night and it was wonderful! My husband actually said, when I told him what was in it, that it sounded like something he'd order off of the Olive Garden menu. LOL! Anyway, it turned out great, for whatever reason, I didn't have the runny sauce problem that some others complained of. I did let it simmer for awhile, since my husband was late getting home from work. Maybe that did the trick? Either way... it was great! And easy!

I jumped on the bandwagon after reading the reviews for this. We don't eat a lot of beef in our house, but crock pot roast is one of my favorites. I used a sirloin roast, which was the only roast they had in the store (I have a two-year old and an infant...I wasn't about to wait for the butcher to cut something different). It turned out tender and flavorful, but I think a rump roast would work best for this. Unfortunately, that cut is hard to come by here in Chicago.

I hit a small glitch when I got home from the store and realized they'd forgotten to put my Italian dressing mix in the bag. I looked up the ingredients online and made it using spices I had on hand. I didn't measure them out; I kind of just tossed them in the pot in amounts that looked right. So the taste may not have been exactly right on, but we all agreed it was good.

I served it with mashed potatoes (a combination of sweet and Yukon Gold) and a salad. A couple of nights later my husband dumped the leftover meat, gravy and some sour cream into a skillet and made some sort of stroganoff dish. Also very good.

You know 'em, you love 'em...and you need to be reminded of 'em! A lunchtime fave here for moms and toddlers alike. Yonder recipe makes a super-tasty lunch for one hungry mom and one toddler (yields 4 mini-pizzas).

2 English muffins
Prepared marinara-style spaghetti sauce (like Ragu)
Shredded mozzarella cheese

1) Split English muffins, giving 4 halves. Place halves, insides up, on a cookie sheet.
2) Spread muffin halves with spaghetti sauce.
3) Liberally sprinkle sauced-up halves with cheese.
4) Bake in preheated 400-degree oven for 7-10 minutes, or until cheese is melted.

To serve my toddler, I usually slice up a "pizza" into 6 wedges for easy picking up. You can get as fancy as you like; chunky spaghetti sauce, for example, makes the flavors even more interesting and potentially nutritious, and obviously other pizza toppings could be added to this base. The best part about this recipe is that it is a guaranteed scarf-fest for my picky toddler -- we make these at least once a week. Also very budget-conscious -- unused English muffins can be frozen until your next pizza experience; remaining sauce can be used for quick pasta dinners or lunches later.

Categories: kid_friendly

// posted by Claire @ 8:52 PM 2 comments  

This is a Pampered Chef recipe from their "All the Best" cookbook.

Cool Creamy Chocolate Fondue


3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. To serve, spoon fondue into small bowl. Serve with fruit dippers, or baked chocolate drizzled cinnamon chips. (see below) if desired.
Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g


Chocolate Drizzled Cinnamon Chips

8 (7-inch) floour tortillas
1/4 tsp cinnamon
1 tbsp sugar
1/2 cup semi sweet chocolate morsels

Preheat oven to 400F. Lightly spray tortillas with water. Combine 1 tbsp sugar and 1/4 tsp. cinnamon in shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges and bake for 8-10 minutes or until edges are lightly browned and crisp.

Place 1/2 cup semi sweet chocolate morsels in microwave, uncovered on high 1-1-1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Categories: desserts, Pampered_Chef

I'm on a roll! I made the Creamy Chicken Pasta with Spinach and Tomatoes tonight, and it was very yummy. It took me only 30 minutes start to finish, and that included keeping my 2 year old and 6 month old happy and alive. The sauce turned out rather liquidy, which was okay, but I wouldn't mind hearing suggestions on how to get it a little thicker next time. I'm also thinking mushrooms would be a nice addition.

This is my dad's recipe, and the best thing I have ever eaten out of a crock pot. If you've never had Santa Maria style bbq, you're in for a treat. Yummy.

Use a chuck roast (a leaner roast will not turn out as well).
Mix 1/4 tsp "liquid smoke" in 1/4 cup of water (you should be able to find "liquid smoke" with the spices and seasonings at the grocery store).
Put the meat in the crock pot and pour the smokewater on it.
Then sprinkle with salt, pepper, and garlic powder.
Cook 6-8 hours at low heat. Do not remove lid during cooking.
Serve with salsa, ranch-style beans, garlic bread, and green salad.

Categories: crockpot, beef

I made this last night, following the directions and cooking on low for 9 hours. The meat was very flavorful, but a little dry. I wonder if I used the wrong kind of roast? I think mine said "Pot Roast" on the label. However, it WAS tasty and I would definitely try it again.

This is a little hot on the tongue due to the jalapeno, but adjust accordingly. If you are a big wimp or have little ones to feed, try using diced green chilis. They will add flavor without the heat!

BAJA BURROS

3 cups shredded cheddar cheese
1 pound cooked chicken breast, shredded
1 cup sliced olives
1cup diced onion
1 dozen flour tortillas
2 cans cream of chicken soup
32 ounces of sour cream
2 cans diced jalapenos (more if you like spicy)


FOR SAUCE:
In pot on stove, heat on low the 2 cans cream of chicken, 2 can diced jalapenos, and 32 ounces of sour cream.

FOR BURRITOS:
Mix ½ of the shredded cheese (1 ½ cups), shredded chicken, olives and onion. Lay tortilla flat and fill with some of the mixture top with a scoop of the sauce. Fold into a burrito and lay in a cake pan (drizzle some of the sauce into the bottom of the pan first). Continue filling pan until full. Top all burritos with remainder of sauce mixture. Then top with the remainder of the shredded cheese. Bake at 350 degrees for 25-35 minutes.

Categories: mexican, one_dish_meals, chicken

2 cups uncooked penne or ziti pasta
4 boneless, skinless chicken breasts
1 10 3/4 ounce can chicken broth
1 8 oz. package cream cheese
1 9 oz. package frozen chopped spinach, thawed and drained
1 t. garlic, chopped
1 t. salt
1/4 t. pepper
15 cherry tomatoes, cut in half, or 1 large tomato, chopped

Boil noodles as directed.

Slice chicken into 1/2" cubes. In skillet, heat half the can of broth and add the chicken until cooked.

Add cream cheese, spinach, remaining broth, garlic, salt, and pepper. Heat for about 3 to 5 minutes until cream cheese is melted.

Add tomatoes and cook 2 to 3 minutes.

Toss pasta with chicken/spinach sauce and sprinkle with parmesan cheese.

Note - this recipe turned out really delicious, and it didn't really take me long at all to throw it together! Everyone ate it up too, including my picky husband, my pickier 10-year-old, and all four of the little kids!

Reviews:
Erin

Categories: chicken, pasta, one_dish_meals, kid_friendly

This is a really easy meal to make!

Ingredients:
1 can kidney beans, drained
1 can pork and beans
1 can yellow beans, drained
3/4 lb. bacon, cooked crisp
1 small onion, chopped and sauteed
1/4 c. vinegar
3/4 c. brown sugar
4 oz. drained crushed pineapple

Mix all the ingredients and cook in a crock pot or casserole dish and bake.

Categories: crockpot, casseroles, one_dish_meals, beans

This is my first recipe post, but I thought tonight's dinner was easy and good.

Hamburger Casserole

1-1.5 lbs ground beef
1-1.5 cans cream of mushroom soup (depends on how creamy you want it-- I like creamier)
onion
potatoes (4 or 5)

Brown the ground beef and onion.
While browning, peel and slice the potatoes-- not as thin as a potato chip, but not overly thick or it will take too long to cook.
Layer a casserole dish with potatoes on the bottom and the sides.
Finish browning, Drain most but not all grease.
Mix the ground beef/onions with the cream of mushroom soup. I sometimes add a splash of milk.
Pour this over the potatoes in the casserole.
Bake at 350 for 45 min to an hour.
(The Original Belle's recipe calls for potatoes on the top of the ground beef as well, but I find that makes it take longer to cook, so I often leave this step off and it may cook earlier than 45 minutes).

I serve this with a can of Leseur Peas and some Hungry Jack biscuits (the kind in the green cylindrical container). Its not complex, but peeling potatoes is a pain.

Categories: ground_beef, ground_turkey, one_dish_meals, casseroles