Crock Pot Tamale Pie

3/4 cup cornmeal
1-1/2 cups milk
1 egg, beaten
1 lb. cooked ground beef or ground turkey, drained
1 packet chili seasoning
16 oz can diced tomatoes (or pureed)
16 oz can corn, drained
1 cup grated cheddar cheese
sour cream (optional)

Combine cornmeal, milk, & egg.
In a separate bowl, combine ground beef, chili seasoning, tomatoes, and corn.
Pour meat mixture into crock pot & flatten with a spoon.
Pour milk mixture over meat mixture.
Cover & cook on high 1 hour, then low for 3 hours.
Add cheese the last 5-10 minutes of cooking.
Serve with sour cream if desired.

Salmon Patties with Dill Sauce

Patties:
1 can salmon (14.75 oz) -or 2 4" squares leftover salmon
1 tsp. garlic salt
1/2 Cup leftover (cooked) rice, wild rice, or rice-a-roni (optional)
2 Tbsp. flour
1 egg
1 tsp. parsley
3 oz. cream cheese, softened

Dill Sauce:
1/3 Cup sour cream
1/3 Cup Mayonnaise
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4-1 tsp. dill weed
1/4 tsp. garlic salt
pepper to taste

Place drained salmon in bowl & flake evenly with a fork--or flake leftover salmon.
Add all remaining ingredients. Stir together.
Shape into patties -burger size or less.
Cook in oil in skillet over med heat until browned on each side. Turn once while frying.

Makes approximately 5 patties.
Serve with Dill Sauce
Add a salad & veggie for a great meal!

*Submitted by Marilyn Poulsen

Chile Relleno Casserole

1 lb ground sausage, cooked
1 dozen eggs
1 can cream soup (mushroom or chicken)
1 can milk (from soup)
1 can black olives, sliced (optional)
1 can green chilies, drained
1 cup mozzarella cheese, grated

Preheat oven to 350 degrees.
Spray 9 x 13 pan with non-stick cooking spray.
In separate mixing bowl, whisk together 12 eggs.
Add 1 can cream soup & 1 can milk, mix well.
Stir in chilies.
Place cooked sausage on bottom of 9 x 13 pan.
Place olives in pan...if desired.
Pour egg mixture over sausage.

Cook in oven approximately 50-60 minutes or until center is almost set. Add grated cheese over top the last 5-10 minutes. Test with toothpick to be sure eggs are cooked completely.

Pork Tacos

1 pork roast
1 bottle green salsa
tortillas
favorite taco toppings

Place pork roast in crock pot.
Pour salsa over top.
Cook on low approx 6-8 hours or until tender.
Shred pork.
Enjoy in tortillas with your favorite toppings!

Crock~pot Chicken Alfredo

1 small can cream of chicken soup
1 Cup water
1 cube butter (or margarine)
1- 8 oz. pkg. cream cheese
1 pkg. dry Italian salad dressing mix
1 lb. chicken breast
1 pkg. favorite pasta (we like bow tie)
 
Cut the chicken into bite-sized cubes.  Put everything into the crock-pot except for the pasta noodles.
Cook on low for 4-6 hours.  
Pour over cooked pasta.

*Submitted by (my SIL) Tara Braegger
 (She has a small family, so I doubled the recipe, and changed a couple of things.  We used the corkscrew pasta and the last maybe 20 mins. of cooking time I added the cooked pasta to the crock~pot, and stirred it all together) I didn't get a pic of this one BUT it was YUMMY!!!

April's Chicken

1-1/2 lbs chicken breast (cut to bite size pieces) (I prefer to brown it first)
1 tsp dried basil
1 cup shredded mozzarella cheese
1 can (14.5 oz) diced tomatoes, undrained
6 oz stove top stuffing
2 cloves garlic, minced

Place chicken in 9 x 13 pan.
Sprinkle with basil & mozzarella.
Top with mixture of tomatoes, stuffing, & garlic.
Bake at 400 for about 30-40 minutes or until chicken is completely cooked through.

*Submitted by Zaida Cooper

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.

Busy Day Pork Roast

Do not judge this by the picture...it is soooo much better than it looks. It was so tender I couldn't even slice it...shredded to the touch. My son seriously went back for 4th's!!



1 pork roast
1 package onion soup mix
1 can cream of mushroom soup
1/2 soup can of water

Place pork roast in crock pot.
Pour remaining ingredients over roast.
Cook on low for the day (approx 6-8 hours)

The gravy remaining in the crock pot is fantastic over the pork & also with mashed potatoes.

Eggplant Nuggets

1 eggplant, skins removed
2 eggs, whisked together
1-2 cups bread crumbs (I used whole wheat)
extra virgin olive oil
seasonings if desired (mixed in bread crumbs)

Slice eggplant into nugget-sized pieces.
Coat frying pan with extra virgin olive oil
Dip in whisked eggs
Dip in bread crumbs
Fry each side of nuggets in pan until golden brown.
Drain on paper towel.
Serve alone or with ranch, ketchup, etc. if desired.

**Sometimes eggplant can taste a little bitter. To remedy this, follow the instructions by clicking HERE

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!!

Dinner in a Pumpkin

This is our FAVORITE Halloween Recipe!!

(I think I got this from my SIL Lynnel)

1~ 3 to 4 lb. pumpkin (that stands up well)
3 TBLSP. Butter
Cooking spray
1 lb hamburger

½ chop celery
½ c. onion
2 c. cooked rice
2 cans cream of chicken soup
¼ c. soy sauce
3 TBLSP. Brown sugar
Salt and Pepper

Carve the top of the pumpkin off, take the insides out of the Pumpkin and spread 3 TBLSP of butter inside. (I use a paper towel to spread it with.) Bake at 375* for 30 mins. (Pumpkin and lid) on a cookie sheet.
Brown hamburger and drain add celery, onions, salt and pepper. Simmer for 10 mins
To hamburger mixture add soup, cooked rice, brown sugar, and soy sauce. Stir together well. Spray the outside of the pumpkin with cooking spray. Put mixture into the Pumpkin and bake on 350* for an hour or until the inside of the pumpkin is tender. Serve right out of the Pumpkin!!! We scoop the side of the pumpkin and it's like eating squash with it.

Cajun Chicken & Pasta

4-6 chicken thighs, cut in strips or cubes
1 Tbsp. Cajun seasoning
2 Tbsp. butter or margarine
1/2 pint heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
2-3 cloves garlic
salt & pepper to taste
4 oz cooked fettuccine
parmesan cheese, optional

Place chicken & Cajun seasoning in bag or bowl. Seal & shake to coat. In large skillet, cook chicken in butter until cooked through. Reduce heat. Add cream & remaining ingredients except fettuccine. Heat through. Add pasta & toss. Top with Parmesan cheese if desired.

Shredded Beef Chimichangas

2 lb chuck roast
4 TB red wine vinegar
4 TB chili powder
1 TB red crushed chili peppers
2 tsp garlic powder
1 tsp garlic salt
2 tsp cumin
1 1/2 c beef broth + 1/4 c water (or 2 bouillon cubes & 1 3/4 c water)

I did mine in the crock pot & just let it slow cook all day. Then drain out with a slotted spoon & shred beef. Warm flour tortillas & spoon meat into tortilla & fold over & roll like a closed burrito.

You can deep fry them or brush them with melted butter & bake them in a 450 degree oven until golden brown.

Top with shredded cheese & microwave long enough to melt cheese. Top with preferred toppings: sour cream, guacamole, lettuce, salsa.....

For a bit more kick, double chili powder & crushed peppers

*Submitted by Audra Bennett

Golden Chicken

6 chicken thighs
1 can golden mushroom soup
1 can cream of mushroom soup
8 oz reduced fat sour cream
1 packet onion soup mix
Instant or prepared mashed potatoes

Place chicken in bottom of crock pot
Mix remaining 4 ingredients together in a separate bowl.
Pour over chicken.
Cook on low 4-6 hours until chicken is cooked & tender.
Serve over mashed potatoes.

Bacon Cheeseburger Roll-Up

1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onion
1/2 lb (8 oz) Velveeta (I used canned cheese sauce)
1 pkg (13.8 oz) refrigerated pizza crust

Preheat oven to 400.
Cook ground beef, bacon & onions until beef is evenly browned, stirring occasionally. Drain.
Return meat mixture to skillet. Add Velveeta, cook until completely melted, stirring frequently.
Remove from heat; set aside.

Unroll pizza dough onto baking sheet sprayed with cooking spray.
Press into 15x8" rectangle. Top evenly with meat mixture.
Roll up dough, starting at one of the long sides.
Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake 20-25 min or until golden brown.
Cut diagonally into 6 slices to serve.

Jazz it up: Serve with your favorite condiments, such as dill pickle slices, grey poupon mustard, ketchup, tomatoes, salsa, etc.

*Original recipe from KraftRecipes

7 Layer Ground Beef Casserole

1 cup uncooked rice (minute or regular)
1 cup corn
salt & pepper
2 cups tomato sauce
3/4 cup water
1/2 cup finely chopped onion
1/2 cup chopped green pepper (I left this out)
1 cup cooked or canned green beans (I used frozen spinach this time)
3/4 pound ground beef
4 slices bacon, cooked & chopped
Put rice & corn in backing dish.
Sprinkle with salt & pepper
Cheese, optional

Mix tomato sauce & water. Pour half over corn & rice.
Add layers of onion, green pepper, green beans, & beef.
Sprinkle with salt & pepper.
Add remaining tomato mixture.
Top with bacon.
Cover tightly with foil.
Bake at 350 for 1 hour.
Uncover; cook 30 minutes more for regular rice, 0-5 more minutes for minute rice. (Top with optional cheese the last 5 minutes.)

**Note, if making tomato sauce from fresh tomatoes, it might be a little liquidy. I added an additional 1 cup corn and a can of tomato paste mixed with a little more water to thicken the sauce a bit & poured over the top.

Chicken Taco Cups

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

*Original recipe found at Taste of Home

*For my family's preference, I mixed about 1/4-1/2 cup reduced fat sour cream in the chicken mixture. I also did not add the salsa on top, only the 8 oz. in the mix. I used a regular size muffin tin, which still worked great.

Taco Rice Skillet Dinner

1 lb. ground beef
2 cups water
1 Pkg taco seasoning mix
2 cups minute white or brown rice, uncooked
1 cup shredded cheese

Brown meat in large skillet & drain. Add water & seasoning mix to skillet. Stir. Bring to a boil. Stir in rice. Sprinkle with cheese. Cover & cook on low heat for 5 min.

Serve with tortilla chips, lettuce, tomatoes, sour cream, olives, or anything you desire!

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3-1/2 lb) (I recommend point cut)
3/4 tsp. crushed red pepper flakes (I leave this out)
1 cup Progresso reduced-sodium chicken broth (or any chicken broth)
1 Tbsp. Worcestershire sauce
1/2 cup sour cream (I use reduced fat)
1 Tbsp. cream-style prepared horseradish
2 Tbsp. chopped fresh parsley

In 5-6 Qt. slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
Place beef onion; sprinkle with red pepper flakes.
In small bowl, mix broth & Worcestershire sauce; pour over beef.
Cover & cook on low heat setting 8-9 hours or until beef is tender.
Remove beef & onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

*Recipe from Bettycrocker.com
**I have also added 1/2 head chopped cabbage to this recipe, optional, the last hour or so.
***DO NOT throw out the leftover stock (juice & stuff) in the pot after removing the beef. This makes a great next day soup. Recipe is posted on this site.