Crock-Pot Chicken Enchiladas

This is fast, easy and very delicious!

4-5 boneless, skinless chicken breasts
1 onion, chopped
2 fresh green chilies, chopped, or 1 small can
2 bullion cubes, dissolved in about ½-1 cup of water

Cook on low in your crock-pot for 4-5 hours or longer and/or on high if chicken breasts were frozen. Meat should shred easily when done. Roll up in a tortilla with a little bit of shredded cheese.

For the topping: Mix together 2 cans of cream of chicken soup, ½ cup sour cream, and milk to desired consistency. Put a little of the sauce on the bottom of baking dish and the rest on top. Sprinkle with shredded cheese. Microwave for 10 minutes or bake until heated through.

Yummy Taco Soup

This was a recipe I got when we were up at the Brasher's cabin a while back. Kellie made this super yummy taco soup, so I got to get the recipe and tried it out tonight! It was yummy!

1 lb. ground beef
1 onion
1 28 oz. can of stewed tomatoes (I used one can of tomatoes and then peeled 4 or 5 others and put them in with a small can of tomatoe paste and water)
1 16 oz. can kidney beans, undrained
1 16 oz. can corn (I used a cup or so of frozen corn instead)
1 pkg. taco seasoning

Brown the beef and onion. Drain. Stir in tomatoes, beans, corn and taco seasoning. Simmer for 1/2 hr. uncovered. Serve with with chips, grated cheese and sour cream.

Since I added more tomatoes from the garden, I had to add the tomato paste and a lot of extra water to get the right consistency. I also added a bunch more taco seasoning, and salt and wooster sauce. It was really good and makes enough for plenty of leftovers. It's great for people who like really meaty soup!

Crock Pot Roast

This is actually Emily's recipe, but she is kinda busy so I figured she wouldn't post it. I tried it the other night and it was a HUGE hit with Joe (I think that's because I cooked him beef....)

1 Roast (rump roast or whatever type of roast)
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in the Crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat.

Since you cooked it with beef broth you will have enough liquid in to make a gravy. If it is too runny mix it with a little bit of flour.

This is SOO good. I made it with mashed potatoes which just added to the yummyness.

Italian Crock Pot Chicken

I got this recipe from my sister-in-law, Jill. It is super easy, and SUPER yummy.

4 to 6 boneless, skinless chicken breasts
2 cans (10 3/4 oz.) Cream of Chicken Soup (or 1 COM and 1 COC)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
1/2- 3/4 c. milk (to thin out sauce to your desired consistency)

Combine Soups, cream cheese, milk and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice. My preference is rice.

Yum!!

Pizza Pasta Toss

This was another one that my kids loved.... Jaxon actually told me I make the best dinners in the whole wide world. So there.

3 cups (8 oz.) penne pasta, uncooked
1/4 cup Balsamic Vinaigrette Dressing (I just used regular Italian dressing)
2 oz. Pepperoni, quartered (If you don't like pepperoni, try bacon here instead; also it's easiest to quarter pepperoni using scissors)
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian Five Cheese Blend or mozzarella

(we also add sliced olives)

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.

DRAIN pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat.

No-Bake Chocolate Oatmeal Chewies

I remember eating these when I was younger...yum! Mami never made them...they call for 2 cups of sugar and tonz of butter...but I have no problems with that! ;-) I looked all over for the recipe and then found the best one (most commonly used).

2 c. sugar
1/2 c. milk
pinch of salt
1/2 c. cocoa (or 4 T.)

Bring the above items to a boil. Remove from heat and add:

1/2 c. Peanut Butter
1/2 c. Butter
3 c. Oats
1 t. Vanilla

Mix together and place spoonfulls on wax paper. They will set over 30 minutes.

Enjoy!

Beef and Broccoli Stir Fry

I personally have such a hard time with stir fries... I never like the sauce and can never cook the vegetables to perfection, but this one turned out amazingly. The kids loved it! They ate all their broccoli. It made me so happy!

2 Beef Bouillion cubes
1 cup hot water
2 tablespoons soy sauce (I found this too be a bit too much--I'll try 11/2 T next time)
2 tablespoons cornstarch
2 tablespoons dry white wine or water
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups broccoli florets
2 medium carrots, sliced
3/4 cup thinly sliced onion
2 cloves garlic, finely chopped
12 ounces boneless beef sirloin steak, thinly sliced
1 1/2 cups (5 ounces) fresh bean sprouts, rinsed (I didn't use these)
4 green onions, sliced into 1-inch pieces
Hot cooked rice

DISSOLVE bouillon in water in small bowl. Stir in soy sauce, cornstarch, wine and pepper.
HEAT oil in large skillet over medium-high heat; add broccoli, carrots, onion and garlic. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Push vegetables to the side. Add beef; cook, stirring constantly, for 3 to 4 minutes or until no longer pink. Add bouillon mixture, bean sprouts and green onions; stir together with vegetables and beef. Bring to a boil. Cook, stirring constantly, for 1 to 2 minutes or until sauce is thickened. Serve over rice.