Taco Soup

This recipe was submitted by Jan Rennert. This is so yummy and doesn't heat up the house!!!

Things you will need:

2 lbs of Hamburger (cooked and drained)

2 lg cans of diced tomatoes

1 lg. can of tomato sauce

1 can of sweet corn (Drained)

1 can of Great White Northern Beans(drained and rinsed) (you can use pintos, kidney, red beans instead)

1pkg. Taco seasoning

grated cheese

sour cream

When the meat is cooked put it in a large pot and add all other ingredients. Let boil really good. The longer it cooks the better just because it mixes all the yummy flavors together. When you are ready to serve this put in individual bowls, sprinkle some grated cheese on top add a tsp. of sour cream on top and frito's. My family likes it with tortilla strips instead.

ENJOY!!! :)

Taco Chowder

1 lb ground beef
1 pkg taco seasoning
1 can (28 oz) diced tomatoes, not drainaged (I pureed mine)
2 cans (16 oz) fat-free refried beans
1 can (14-1/2 oz) fat-free beef broth
1 can (15 oz) light red kidney beans, not drained (I used black beans)
1 can (15-1/4 oz) whole kernel golden sweet corn, not drained (I used frozen corn)
Optional garnishes: tomatoes, cheddar cheese, tortilla chips, olives, sour cream

Spray crock pot with nonfat cooking spray (I didn't, no problems)
In crock pot, mix together all ingredients

Cover & cook on high 4-5 hours or low 8-10 hours (Really watch this. I only cooked it on low 4 hours. My ground beef was already cooked...could be the difference)

Serve with optional garnishes

*Original recipe found at CD Kitchen

Ratatouille Soup

1 eggplant, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 sweet red pepper diced (I used dried pepper flakes)
1 onion, diced
5 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1 tsp. Italian seasoning
3 cans chicken broth
4 cups water (possibly more for desired consistency)
2 cups whole wheat pasta, not cooked
1 can white northern beans, rinsed & drained
2 cans tomatoes or 4 ripe tomatoes, chopped (I pureed mine)
salt & pepper to taste
Parmesan cheese as garnish if desired.

In large roasting pain, mix together eggplant, zucchini, yellow squash, pepper, onion & garlic.

In a separate bowl, mix olive oil & Ital. seasoning. Mix with other veggies in pan until well coated.

Bake at 425 degrees approx 20 minutes until veggies are tender, stirring occasionally.

In a large pot, combine chicken broth & water. Bring to boil & add pasta. Return to boil & cook until pasta is tender. Reduce heat.

Stir in beans, tomatoes, & roasted veggies. Heat through.

Kellie's Homeade Chilli

1~2 pound of beans (your choice)
1~2 pounds of hamburger, browned and drained
1 small yellow onion, chopped or diced
1~2 pkt. chilli mix (name brand of your choice)

The night before you will want to soak your beans.  I use pinto beans and black beans.  But you can use whatever kind you like. We sort through the beans and throw away all the yucky ones, and sometimes they have little clumps of dirt in them. Once we have sorted through them, I wash them off really good, and put them into my crock pot. Cover them really go with hot water, put the lid on them and leave them til morning! (DO NOT turn on your crock pot yet!!)
In the morning I give them a good stir and fill the crock pot all the way up with hot water.  I turn them on low and let them cook for about 6 hours. After about 3 hours I dice up a small yellow onion and add to the beans. After the 6 hours I add a pound of hamburger browned and drained, then 1 packet of chilli mix and give it another good stir.  Then I let it cook on low heat for about 1-1 1/2 more hours and it's ready to serve.  You can add cheese on top, sour cream whatever you like!! It's way yummy and GREAT for the colder weather!!

Beef Stew

Since the weather has changed I have been looking for ideas of soups, stews, and yummy things to cook all day in the crockpot!!! This recipe was submitted by Zaida Cooper, a wonderful family friend!!

1 package beef stew meat

1 regular size can of diced tomatoes with garlic

1 regular size can of beef broth 

1 jar (I use the bigger one) of  sliced mushrooms

1 jar of Heinz beef gravy

1 jar of water (Just add the water with the gravy jar)

1 1/2 cups baby carrots

1 1/2 cups cut red potatoes

1/2 cup diced green onions

1 regular McCormick beef stew seasoning packet

Then garlic powder and salt. 

Throw it all in the crockpot and cook it. 

Cook on medium heat for 6-8 hours

Next Day Cabbage Soup

Leftover stock from Corned Beef Brisket recipe.
3 potatoes, diced
1 large carrot, chopped
water
beef bouillon cubes

Pour leftover stock into crock pot.
Add potatoes & carrots.
Add enough water (I used 2 cups) & beef bouillon cubes (1 or 2) to make desired soup amount.
Cook on low 4-5 hours.

*Recipe submitted by Mike Mailliard

Creamy Cabbage Soup

1 lb ground sausage (or chicken, beef, etc.)
1/2 head cabbage, chopped
3 cups water
1-1/2 cups milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 cloves garlic, minced
1/2 med. onion, chopped
veggies of your choice
salt & pepper to taste

Brown sausage with onion until sausage is thoroughly cooked.
In large pot, add all ingredients & mix together.
Cook until cabbage is cooked to desired tenderness.

*I added mushrooms this time, but this is also great with carrots or other veggie of your choice.
*This can also be cooked in the crock pot. Just add the cabbage closer to the end of cooking time to avoid too much wilting.

Crock Posole

2 14-1/2 oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 medium onion, chopped
2-3 cloves garlic, minced
1 pound boneless, skinless chicken cut in 1-inch pieces (or put in frozen & shred before serving)
1 14-1/2 oz can diced tomatoes, undrained (I pureed mine for preference)
2 12-1/2 oz cans chicken broth (I used 16 oz water & 2 chicken bouillon cubes)
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 Tbls snipped fresh cilantro
sour cream (optional)

Place hominy, chilies, onion, garlic, chicken, tomatoes, chicken broth, oregnano, & cumin in crock pot. Cover & cook on low for 5-6 hours or high for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.

*Notes:
Original recipe found on bhg.com
I also left out the cilantro and oregano and it was still great! Even the kids loved this.
I haven't tried, but I imagine this recipe would freeze well (without the sour cream added)

Mike's EZ Crockpot Chili

*This is an original chili recipe created by my husband.

4 cans tomatoes (14.5 oz cans)
3 cans beans (red, kidney, or your favorite for chili)
4-5 cloves garlic, minced
2-3 Tbsp. chili powder
1 tsp. onion powder
1 jalapeno
2-3 tsp salt
1 lb browned ground beef
cheddar cheese, sour cream (optional toppings)

Puree tomatoes and jalapeno, pour into crock pot
Add garlic, 2 Tbsp. chili powder, onion powder and 1 tsp salt
Mince garlic, throw that in too.
Add beans, for thicker chili drain them first
Add browned ground beef
Let sit in crock pot on high for several hours
Stir occasionally
Taste test before serving, add salt and chili powder 1/2 tsp at a time
until you're happy with it, enjoy!

New England Clam Chowder

1 cup diced celery
2 cups diced potatoes
1 cup diced white onion
diced carrots (optional)
1 pint half & half
1 Qt. milk
3/4 cup flour
4 6-1/2 oz cans minced clams
1 1/2 tsp salt
dash pepper
3/4 cup butter

Put celery, potatoes, onions, & carrots in a large pot.
Drain juice from clams into pot & add just enough water to cover veggies.
Simmer on med heat with lid until tender.

In a separate medium pot, melt butter, add flour & blend. Cook for a minute or 2. (Sometimes I add less butter. If doing this, add just enough flour to thicken with the butter.)

Add half & half & milk to medium pot. Stir until thick. Add this mixture to the large pot of veggies & juice. Stir together.

Crock Pot Garden Stew

Excellent summertime recipe when you crave that garden-fresh taste!!
This recipe started out entirely different, so the measurements are all estimates.

1 bunch (approx 1 lb) Swiss chard (kale would also work great)
1 can white northern beans
2 cans tomatoes, pureed (I used 4 large fresh tomatoes)
Meat optional--original recipe was no meat (I added some mini pepperoni, also great with chicken, ground beef or sausage.)
Onion powder (to taste, approx 1/2 tsp)
Garlic powder (to taste, approx 1 tsp)
Salt to taste

Remove stems from Swiss chard. Chop & rinse. Add all ingredients to crock pot. Stir. Cook on low 3-5 hours, stirring occasionally. Optional cheddar or Parmesan topping when complete.