Taco Soup

I got this idea from clstar on my cooking site I didnt have the ingredients, so i took the general idea and went with it. I will post my recipe, and the orginal. It was really good though. Great for a chilly day!
My version:
1/2lb Beef Stew meat
2 cans no salt added diced tomatos
4 Cups pinto, kidney, Black beans (i had some dried beans, it was about 1 cup of each i put in pot to soak)
4T chili powder
2tsp sumin
2tsp corriander
1tsp oregano
1/2tsp cayenne pepper
1/2tsp onion powder
1/2tsp garlic powder
2 1/2C frozen corn
1C water
15 oz crushed concentrated tomatos
Put everything in crockpot on low til meat is tender (6-8 hrs)

Orginal Recipe
Taco Soup
Ingredients:
1 lb. ground beef (we sometimes use ground turkey)
2 packs taco seasoning
1 pack ranch dressing mix
1 can black beans
1 can dark kidney beans
1 can light kidney beans
1 can whole kernel white corn
1 can Rotel tomatoes
1 can diced tomatoes (you can use another can of Rotel if you want a little more heat)cheese, sour cream, green onions and tortilla chips for garnish
Directions:
-In a large pot, add all of the canned ingredients (don't drain them).-Add one pack of taco seasoning and the ranch dressing mix. Set pot over medium-low heat. -Meanwhile, brown the ground beef (or turkey) and follow the directions on the taco seasoning pack.-Once the meat is browned and seasoning added, place the meat in the pot. Add a little water if you want to thin it out some. Don't worry, it won't take away from any of the flavor.-Bring to a boil and the reduce to medium-low.-Let simmer for thirty minutes or longer (or until you can't handle the delicious aroma coming from your kitchen and finally have to break down and eat some).-Serve with cheese, sour cream, green onions and tortilla chips (we love the blue corn ones).-Enjoy!

BBQ chicken Sammiches

I put some chicken breasts in the crockpot with BBQ sauce on moving day, then it was ready when we were ready to eat in the evening after a day of moving. Saved from having to order out! worked perfect.

2 chicken breasts

1/2 bottle BBQ of choice

1/2C water (unless chicken breasts are going in Frozen, then don't add water)

Cook on low for the day.

We had some good ol boxed mac n cheese with ours.

black bean n pumpkin chili

I found this recipe in the Taste Of Home Oct/Nov 08 Magazine it was really good. A big sweet, i think that is because I used pumpkin pie instead if pure pumpkin. But it was still good.


1 med onion, chopped
1 med sweet yellow pepper, chopped
3 garlic cloves, minced
3T Olive Oil
3C chicken broth (low sodium vegetable broth)
2Cans black bean rinsed and drained (dried beans)
2 1/2C cubed cooked turkey (1/2lb ground turkey)
1Can solid pack pumpkin pure pumpkin, not pie mix
1Can diced tomatos UNdrained (no salt added)
3tsp dried parsley
2tsp Chili powder
1 1/2 tsp oregano
1 1/2tsp cumin
1/2 tsp Salt (omitted)

In lrg skillet saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt slow cooker, stir in remaining ingredients.
cover and cook on low for 4-5hrs or until heated thru.
10 Servings (2 1/2qts)

192 calories, 5g fat, 28mg cholesterol, 658mg sodium, 23g carbs, 7g fiber, 16g protien, Diabetic exchanges 2 very lean meat, 1-1/2 Starch, 1/2 fat

honey mustard Chicken wings, Crock pot

I used 1/2 C Honey, with about 1/2 C spicey brown mustard, mixed together and thrown in the crockpot over some frozen chicken wings, cooked on low heat for about 5 hours, then places in the oven on a cookie sheet to crisp up a little bit. just put oven on broil and watch closely, doesn't take long.

Slow Cooker Beef Stroganoff (Cooking for 2)

Another Crockpot Recipe for Brad to make on a long day of working. This Dish Turned out a little Salty tasting, but was still very good.

Source BettyCrocker.com

Prep Time:10 min
Start to Finish:8 hr 10 min
Makes:2 servings

1/2 pound beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup (Used reduced Fat & salt Cream of Mushroom Soup)
1 jar (2 1/2 ounces) Green Giant® sliced mushrooms, drained (used Fresh Mushrooms)
1/8 teaspoon pepper
1/2 cup sour cream (used Fat Free)
1 1/2 cups hot cooked noodles or rice (Served over Whole Wheat Egg Noodles)

1. In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir sour cream into beef mixture. Serve over noodles.



Nutrition Information
1 Serving: Calories 690 (Calories from Fat 390); Total Fat 43g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 150mg; Sodium 1480mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 6g); Protein 30g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 25% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 5 1/2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Upside-Down Chicken Pot Pie

I have found some crock pot Recipes for brad to make the days i work til 7pm, so that dinner is ready when i get home and neither one of us has to worry about it.
I tried to make my own biscuits to go with this recipe to try and cut some of the salt out of it, as they didn't turn out the greatest, maybe then will turn out better next time. But it was still very good and so simple to make.

Source BettyCrocker.com


Prep Time:10 min
Start to Finish:10 hr 25 min
Makes:8 servings (3/4 cup each

Ingrediants:
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 lb) Green Giant® frozen mixed vegetables


1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to slow cooker.


Nutrition Information
1 Serving: Calories 335 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 45 mg; Sodium 940 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 16 %; Calcium 14 %; Iron 16 % Exchanges: 2 Starch; 2 Lean Meat; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Crock Pot Salsa Chicken

2 Chicken Breasts
1 Jar Salsa of Choice


Well I will put all good and bad on here. This wasn't as tastey as it sounded, Maybe it was the kind of Salsa we used? But basically you put a couple chicken breasts in the crockpot and pour salsa over it and let cook all day then serve with some rice. I got this recipe from the Girls on thenest.com

three bean chili with Vegetables.

This is the second time i have made this recipe, I will have to admit it was better the 1st time. but all well still good. I got the recipe from cooking light
I just take all the ingrediants and throw it in the crock pot and just let it warm up, on low only takes a couple of hours. I dont believe that i drained the beans the first time around and didn't add very much water this time i drained the beans and it didnt taste as good. I use fresh tomatoes unstead of canned tomatoes. I dont measure my veggies I just put more of my favorites in. Hope you like it...