Ceasar Chicken - Sandwiches

2 lb chicken

1 jar Caesar dressing

1/2 cup fresh Parmesan

fresh arugula 

buns

Cook chicken in crock pot on low 6-8 hours. When done, mix in Cesarean dressing and cheese. Serve on buns with arugula.

Keto Friendly Shredded Turkey Chili - Intimate Recipes

1 pound of shredded turkey

1 Tablespoon butter

½ onion, chopped

2 cups of turkey broth

10 ounces diced tomatoes canned, undrained (I used Ro-tel original diced tomatoes & green chilies)

2 ounces tomato paste

½ teaspoon cumin

½ teaspoon garlic powder

4 ounces cream cheese

Salt and pepper to taste

Cook meat in broth until not pink then shred

In a large stockpot- melt butter over medium-high heat and add onion-cook until translucent

Add meat, broth, tomatoes, paste, cumin, garlic powder, and gently stir.

Bring to a boil then drop down to simmer over medium-low heat and cover for 10 mins.

Remove lid and mix in cream cheese

Increase heat to medium-high and continue to stir until cream cheese is completely blended

Remove from heat and season with salt and pepper to taste. Recipe serves 6 (adjust accordingly)

Fast and Fabulous Brussels Sprouts

I found this recipe on a whim and texted it to my husband to make for dinner that night. It was delicious and turned out great.  Not only will we be making this again, but I want to experiment with some different spices to jazz it up. What we did find out making it was that it is quick, easy, and makes Brussels sprouts that will melt in your mouth. I will add pictures the next time we make it as we ate it so quickly this time, there was nothing left!

1 pound Brussels sprouts, trimmed and halved 
3 Tablespoons butter, melted (I did not melt the butter, but just added it to the slow cooker and it was fine)
1 1/2 Tablespoon Dijon mustard (this was also a ballpark; I think I did 3 squirts)
1/2 teaspoon (2 shakes) tarragon
1/2 teaspoon (a pinch) salt
1/4 teaspoon ground black pepper (do not add more than this because the pepper will overpower the tarragon)
1/4 cup water
Garnish: fresh tarragon (we did not have this but they were still very tasty)


Combine all ingredients except fresh tarragon garnish in slow cooker. Cover and cook 2-2 1/2 hours on high or 4-5 hours on low, or until sprouts are tender. Some sprouts might get brown or crispy. Stir before serving and garnish with tarragon, if desired.



This recipe originates from the Fix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals by Hope Comerford.

Mock Turtle Soup - Grandma's Recipes

 ½ cup clarified butter

½ cup flour

2 Tablespoons olive oil 

1 cup yellow onion, diced 

1 cup red bell pepper, diced 

½ cup celery, diced 

1 tablespoon minced garlic 

3 cups canned crushed tomatoes 

3 cups chicken broth

1 pound extra lean ground beef 

4 hard boiled eggs

2 Tablespoons lemon juice 

2 teaspoons cayenne pepper

2 bay leaves

3 Tablespoons Italian parsley, chopped

2 Tablespoons wine vinegar

1 Tablespoon kosher salt

2 teaspoons kosher salt

Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching. Reserve. 

In a soup pot, add oil and sweat the onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and ground beef. Bring to a simmer for 15 minutes. Add grated eggs, lemon juice, seasonings and vinegar. Continue to simmer. 

Place  small amounts of roux into soup while simmering to flavor and adjust thickness. Once desired thickness is achieved, remove bay leaves and serve in preheated bowls, with a dollop of dry sherry. 

https://www.food.com/recipe/mock-turtle-soup-219275

Crock Pot Mac and Cheese - Southern Comfort Food

1 16 ounce box elbow macaroni 

4 cups whole milk 

8 ounces yellow cheddar cheese, shredded

8 ounces white cheddar cheese, shredded

4 ounces cream cheese, at room temperature 

8 ounces sour cream

1 ½ teaspoons white pepper 

1 teaspoon ground mustard

Fill large pot halfway with water and bring to boil. Pour in a dash of olive oil and macaroni. Cook for 2-3 minutes and drain. Add macaroni to the slow cooker with milk, cheeses and seasonings. Cook on low for 1 hour, stirring occasionally. Cut the cream cheese into cubes and add to slow cooker with sour cream. Stir until cream cheese has melted. Cook on low an additional 20-30 minutes until hot and creamy. Serve as is or with bacon bits.

Cream of Asparagus Soup - Southern Comfort Food

4 cups fresh cut asparagus 

2 cups water, divided 

¼ cup finely chopped green onions or 1 teaspoon onion powder

5 Tablespoons butter 

5 Tablespoons all-purpose flour

½ to 1 teaspoon salt

¼ teaspoon white pepper 

4 cups whole milk 

1 Tablespoon chicken bouillon granules

Place asparagus in a large saucepan and cover with 1 cup water. Boil, cover and cook for 3-5 minutes, until tender. Drain and save liquid. 

In a separate saucepan, saute onions in butter until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk, bouillon, reserved cooking water and remaining water. Boil, cook and stir for 2 minutes or until thick and bubbly. Stir in asparagus and heat through. 

https://tasteofhome.com/recipes/winning-cream-of-asparagas-soup/print/

Boiled Peanuts - Southern Comfort Food

2-3 pounds raw peanuts

1 ½ cups salt

2-3 gallons water 

Peanuts cook 6 to 8 hours at a low rolling boil until they  become tender. 

Continue adding water throughout the day while peanuts are cooking. 

Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high. 

Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts. 

About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed. 

Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness. 

Beans and Rice - Southern Comfort Food

1 cup long grain brown rice

2 cups dried red kidney beans
1 red onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
8 garlic cloves, minced
1/2 cup chives
2 tbsp. Cajun seasoning
1 tbsp of smoked paprika
1/2 tsp. salt
6 cups boiling water

Add everything to the crock pot and stir together. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Sausage, Bean and Rice Soup - Veg Out

1 can mixed beans

1 can black beans

2 package sausage links; sliced

1 can diced tomatoes with green chilies

1 can onion soup

32 ounces chicken broth

3 scallions, diced

1 package minute rice

Cook all ingredients except rice in slow cooker on low 6-8 hours. Add rice to slow cooker 30 minutes before serving.

Slow Cooker Salsa Chicken

2 lbs (1 package) boneless, skinless, chicken breasts 
1 (16 ounce) jar chunky salsa
1/2 cup balsamic vinegar 

Cook in crock pot, on low for 6 hours or on high for 4 hours. Shred with a fork. This is perfect to put into a casserole, make tacos or fajitas. 

Chicken & Gnocchi Soup

1 cup Potato Buds

¼ tsp. plus 1/8 tsp. salt

¼ tsp. scant ground nutmeg

1 cup boiling water

1 egg yolk

2/3 cup all-purpose flour

Make the gnocchi by mixing the potato buds with the salt and nutmeg.  Stir in the boiling water and continue mixing until no dry flakes remain.  Stir in the egg yolk until the mashed potato mixture has an even pale-yellow color throughout.  Stir in flour and knead for about a minute with your hands. Use a ½ tsp. to measure out smack portions of the dough.  Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk.  When all the gnocchi are made, you can begin to make the soup.

2 Tbsp Vegetable oil

½ cup shredded carrot

¼ cup diced onion

¼ cup diced celery

1 tsp. minced garlic

4 cups chicken broth

4 cups water

1 ½ tsp. salt (I omitted this because the chicken broth has enough salt in it)

½ tsp. ground black pepper (I used white pepper)

1/8 tsp. ground nutmeg

1 ½ cups half & half (I used milk)

1 roasted chicken with meat removed and chopped (about 1 pound of meat)

Heat the oil in a large pot or Dutch oven over medium heat.  Add the carrot, onion, celery and garlic and sauté for 3 minutes.  Add the broth and water to the vegetables. When the mixture begins to boil add the gnocchi.  Reduce the heat and simmer for 10 minutes. Add the milk and simmer for another 10 to 15 minutes or until the soup begins to thicken.  Add the chicken and simmer for another 10 minutes.

Makes 8 cups.

Note:  If you want you can freeze the soup, just wait to add the gnocchi until the day you are ready to have the soup.

Cream Style Corn with Chorizo - Try a New Ingredient

2 cans of cream corn

9 oz. of chorizo meat

1 can of diced tomatoes with green chilies

Mixed together and put in crock pot. Let cook for 4-6 hours on slow.

Hobo Stew

1 lb ground beef
1 cup celery, chopped
1 package frozen pearl onions
1/2 package baby carrots, chopped
1 package frozen corn
1 package frozen mixed vegetables
2-3 Idaho potatoes, peeled and chopped
1 can beef or chicken broth (use whatever is on hand)
2 cans diced tomatoes with juice
20 ounces V-8 juice (about half of a large container)
Splash of Worcestershire sauce
Sprinkle of black pepper
Dash of hot sauce
Sprinkle or two of Cajun seasoning
2 Tablespoons flour (optional)

Variations
Use chopped onion instead of frozen
Add vegetables you have laying around
Add more potatoes, carrots or celery
Add different spices

In skillet over medium-high heat, brown ground beef with celery until thoroughly cooked. Drain ground beef and add beef/celery to slow cooker. Add remaining ingredients to slow cooker and stir. Cook on  low 8-9 hours, stirring a few times to mix. This makes a hearty soup. If you want a more stew-like consistency, add the flour to thicken the broth.

This is perfect for days that you will be home all day or you will be busy and want to come home to a ready-made dinner. It is great for using up bits of vegetables that you have lying around. It also makes at least enough for 6 people so you can expect leftovers.

Simple Sausage Jambalaya

1 Andouille sausage link, chopped
1 can french onion soup
1 can diced tomatoes
1 can black-eyed peas
1 Tablespoon creole seasoning
1 teaspoon ground black pepper

2 cups cooked rice of your choice (Basmati is a favorite of mine so that is what I used)

Add sausage, soup, tomatoes, peas and both seasonings to slow cooker. Set to low for 7-9 hours. When ready to eat, mix in rice of choice. It will absorb the liquid in the slow cooker and blends perfectly.

Last night I made this recipe and both my husband and I loved it. Perfect for a cold day when you will be out of the house and returning late. This recipe easily feeds 4 or will feed 2 with leftovers for lunch the next day.

Crock Pot Corn - Corn!

4 lbs frozen corn

16 ounces cream cheese (2 8 ounce packages)

1 stick butter

¾ cup heavy cream

4 Tablespoons sugar

1 teaspoon pepper

½ teaspoon salt

Put all ingredients in crock pot. Do not bother trying to mix at this point; wait until it is all heated. Set on low for 4 hours and then stir; it may need more than 4 hours. It might need to heat with the lid off in order to properly thicken.  

Corn with Cream Cheese - Corn!

¼ cup milk

1 (3 ounce) package cream cheese

1 Tablespoon butter

½ teaspoon salt

⅛ teaspoon pepper

2 (12 ounce) cans whole kernel corn, drained (approximately 3  cups)

Combine milk, cream cheese butter, salt and pepper in saucepan. Cook over low heat, stirring constantly, until cheese melts and is blended. Add corn and heat.

Slow Cooker French Onion Soup

1/4 cup butter

4 large onions, thinly sliced

4 cups beef broth

1 clove garlic, minced

Salt and ground black pepper, to taste

Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.

Cook on High for 4 hours or on Low for 8 hours.

Catlin Chili

This recipe is great for busy days in the winter or fall. It makes enough to have a few leftovers and my husband and I ate it right up. Slice some fresh bread to go along with the chili.

1 package ground Italian sausage

1 onion, chopped

2 bell peppers, chopped

1 can fire roasted diced tomatoes

1 can kidney beans

1 can hot chili beans

1 can green chilies

Dash of hot sauce

1 Tablespoon brown sugar

1 Tablespoon chili powder

1 teaspoon cayenne pepper

1 Tablespoon minced garlic

1 Tablespoon ground cumin seed

In skillet, cook onions with Italian sausage until onions are translucent and sausage is browned. Line slow cooker and place sausage and onions in bottom. Add remaining ingredients and stir to combine. Set crock pot to low and cook.

Martha Washington’s Crab Soup - Recipes from the White House

8 ounces crab meat, picked and cleaned

1 Tablespoon butter

3 Tablespoons flour

3 hard boiled eggs, roughly chopped

1 lemon rind, grated

2 teaspoons fresh lemon juice

1 cup dill, finely chopped

½ teaspoon cayenne

Salt and pepper to taste

½ cup cream

4 cups whole milk

Combine hard boiled eggs, flour, butter, grated lemon, salt and pepper in bowl. In a medium saucepan, bring milk to a boil and slowly pour in the egg mixture.

Add crab meat and turn heat to low, cooking gently for five minutes. Add the cream and remove from heat. Stir in the lemon juice, chopped dill, and cayenne. Garnish with the crumbled egg yolk and dill and serve.

Two Ingredient Queso Dip - Latinos Platos

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained (or Rotel)

In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.

Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.