Ham and white bean soup

2 cups of chopped ham
1 small onion
2 cans great white northern beans
4 cups of chicken stock
3 sprigs of fresh thyme
salt and pepper to taste
can add carrots
1 tsp garlic powder
salt and pepper to taste

LABEL;  Put chicken stock, beans, ham and spices in crockpot. Cook on low 4-6 hours, Serve with rolls

Mexican Chicken Corn Chowder

There are 3 separate bags for this meal: 1) broth & meat 2) veggies & seasonings 3) cheese
A couple of options for cooking this.

Option #1: dump everything in crock pot and cook on low for 8-10 hours or on high 4-5 hours. 30-60 min before finished cooking shred chicken and thicken with cornstarch (see below).

Option #2: dump bag #1(broth & meat: first run bag under water to make it easier to get out of the bag) into crockpot cook on High for 2 hours. Add bag #2 (veggies & seasonings) keep cooking on high for 2 more hours. 30-60 min before finished cooking shred chicken and thicken with cornstarch (see below).


To thicken: Add 2 Tbsp cornstarch to 1/4 cup of water. Whisk until cornstarch is completely dissolved. Pour into crockpot while stirring to mix and prevent any lumps.



label: In crockpot combine chicken, bag of frozen veggies (corn, tomatoes etc), and seasonings. Pour in broth. Cook on low 8-10 hours or high 4-5 hours. 1 hour before finished cooking add cheese & thicken soup with flour & cornstarch. see blog for directions.


1lb boneless skinless chicken breast, uncooked
4 cups chicken broth
1/2 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1 cans cream-style corn
1 can corn, drained & rinsed
1 can diced tomatoes, drained
1 can mild diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp paprika
1/2 tsp oregano
4oz cream cheese, softened
8 oz Mexican blend cheese or 1/2 cup cheddar & Monterrey

To thicken add cornstarch

Orange Ginger Chicken

1. 2 lbs boneless, skinless chicken breasts (frozen OR thawed)
2. 1/3 cup orange marmalade
3. 3 tablespoons soy sauce
4. 3 tablespoons rice vinegar
5. 1/2 tablespoon honey
6. 3 tablespoons water, broth, or orange juice
7. 2 tablespoons chopped fresh ginger
8. 6 cloves garlic, minced
9. 3 teaspoons cornstartch
10. 
    
11. Label (12):  Place chicken breasts in slow cooker and top with sauce. Cook on low until internal temperature reaches 165. Don't overcook. Remove chicken breasts and shred.  While you are shredding chicken, turn slowcooker to high to bring to a simmer, combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Whisk and simmer until sauce is thickened and return chicken to pot with sauce.  Serve over rice.

French Dip Sandwiches

3lb roast
2 -14 oz cans Beef Consomme
6  - 8 buns

Cook on low 8 - 11 hours or on high 5 - 7 hours. About 2 hours before serving, shred meat with a fork, then continue cookkng. Serve on buns.

Label: French Dip Sandwiches--thaw in fridge for 24 hours.  Pour contents in crockpot. Cook on low 8-11 hours.  Two hours before serving, shred meat with a fork. Continue cooking. Serve on on buns. Use extra juice as dipping sauce.

Crockpot Cheesy Chicken Spaghetti

16oz spaghetti noodles
1 lb. velveeta cheese
2 cups cooked, chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can petite diced tomotoes
1 4 oz can mild green chilies
4 oz can mushrooms stems and pieces, drained
1 small onion, diced (or less to taste)
salt and pepper to taste

Thaw. Combine all ingredients in crock pot except noodles. Cook on Low 2-3 hours.
Cook noodles and add in the last 1/2 hour.

Baked Breakfast Taquitos with Chipotle dip

For the Taquitos 

1. 2 tsp extra virgin olive oil
2. 12 large eggs
3. 1/2 C Breakstone's Sour Cream
4. 1/2 tsp kosher salt
5. 1/4 tsp black pepper
6. 1/2 tsp garlic powder
7. 1 1/2 C grated pepperjack cheese
8. 1/4 C chopped roasted red bell peppers
9. 1/4 C sliced green onions
10. 1/4 C chopped cilantro
11. 1-2 tsp hot sauce
12. 16 6" flour tortillas
13. cooking spray or olive oil

For the Dipping Sauce

1. 1 1/2 C Breakstone's Sour Cream
2. 1 Tbsp fresh lime juice
3. 1/4 tsp chipotle chili powder
4. 1/2 tsp kosher salt
5. Label:
6. To prepare frozen taquitos, place (un-thawed, un wrapped) directly on a baking sheet sprayed with non-stick spray. Bake at 425 for 20 min or until golden brown.
7. Microwave with plastic on until warm.

Deb's Filipino Grilled Chicken

Deb's Filipino Grilled Chicken

6-8 chicken breasts

1 can Sprite

1/3 c soy sauce

1/3 c pineapple juice

1/3 c oil

1/2 t garlic powder

Mix all ingredients and marinate overnight. Grill 7-8 minutes per side or until temp is 160, let rest 5 minutes.  Marinade is also great for kabobs.  Swap out the sprite for rootbeer to use for pork or beef. 

Label (12):  remove from freezer and thaw overnight; marinate all day. (Don't crockpot these - they won't caramelize the same.) Grill 7-8 minutes per side or until internal temp is 160; rest for 6 minutes. If chicken sticks, its not ready to flip.  [Marinade is also great for kabobs.  Swap Sprite for Rootbeer to use for pork or beef.] 

Crockpot Chicken Noodle Soup

I'm going for the cheapest recipe this time! :-D

From: http://www.sidetrackedsarah.com/2012/07/crock-pot-chicken-noodle-soup/

2 cans chicken broth
1/2 c. carrots (diced or grated)
4 large boneless, skinless chicken breasts
1 t. onion powder
1/2 t. garlic powder
1/2 t. italian seasoning
hot water
20 oz medium egg noodles
salt & pepper to taste

Pour broth, carrots, spices, and chicen into crockpot.  Cook on low for 6 hours. Once the 6 hours is up, remove chicken and shred.  Place back into the broth.  Add in the noodles with enough hot water to cover the noodles.  Cook on high another 30 minutes, serving as soon as the noodles are tender.  (Alternatively, you could cook the noodles on the stove and add them right when you’re ready to eat).  Salt & pepper to taste.

Mississippi Pot Roast

3 lb Chuck Roast 

3 Tbs Ranch Powder 

3 Tbs Au Jus Mix (McCormick) 

1 Stick of Butter 

5 Pepperoncini Peppers 

Label (12)  Mississippi Roast: Thaw. Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast.  Do not add water. Cook on low for 7-8 hours.