View allAll Photos Tagged slowcooker...
INGREDIENTS:
1 tablespoon olive oil
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
2 cans (15 oz each) Muir Glen® organic tomato sauce
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (6 oz) Muir Glen® organic tomato paste
2 tablespoons sugar
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
2. Spoon vegetables into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 6 to 8 hours.
INGREDIENTS:
2 bags (1 lb each) ready-to-eat baby-cut carrots
2 large onions, chopped (about 2 cups)
5 1/4 cups Progresso® chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/2 cup whipping cream
1/2 cup orange juice
3 tablespoons packed brown sugar
2 tablespoons grated gingerroot
1/4 teaspoon white pepper
Fresh orange slices, quartered, if desired
Fresh Italian parsley, if desired
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
4. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.
INGREDIENTS:
8 cups water
1 package (1 pound) dried yellow split peas, sorted and rinsed
3 medium carrots, diced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 cup diced Canadian-style bacon (5 ounces)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.
2. Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
3. Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.
INGREDIENTS:
1 1/4 pounds boneless, skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) Old El Paso® enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
Great new recipe - will be repeated for all big meals we have - coreyrecipes.blogspot.com/2020/05/slow-cooker-mashed-pota...
Following on from the previous shot , this is the finished article .
A rather tasty bowl each of Chicken Casserole , which we enjoyed . Plus enough left over fo me to eat on Monday night .
Home Bishop’s Stortford , Hertfordshire.
Sunday evening 09th-October-2022.
Please go to my blog to view the recipe - coreyrecipes.blogspot.com/2023/03/slow-cooker-minestrone-...
INGREDIENTS:
1 can (14.5 oz) diced tomatoes, undrained
1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
2 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans
DIRECTIONS:
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add beef, onion, carrot, celery, garlic, sugar, tomatoes and broth to cooker in order listed.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover and cook about 25 minutes or until beans are tender.
Use any flavor of filled frozen pasta.
Just make sure the pieces are bite-size.
Add hot garlic bread for an easy meal.
Top each serving with a teaspoon of basil pesto.
Ingredients:
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Directions:
Total Time: 20 min
1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Stu requested this stew for supper. I got out my trusty slow cooker and have been cooking my Roasted Veggie Stew since this morning. I roasted the veggies in the oven first then added them to the Slow Cooker to cook the rest of the way. The roasting adds a layer of flavour that you can't get from a slow cooker. I will serve it with crusty Artisan Olive Bread. A favourite. I love my slow cooker, it holds a ton of food and can feed 8 people easy. I've cooked many different dishes in this pot. When I do a duck or other fowl I don't have to worry, the cooker came with a little roasting/steaming rack that is so very convenient. Though sometimes I put root veggies under the fowl instead, they taste great done this way. I got this Cuisinart cooker at Wm. Sonoma, my favourite kitchen store!
INGREDIENTS:
1 1/2 lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2 cup chopped onion
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/4 cup shredded Parmesan cheese
DIRECTIONS:
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix turkey, onion, carrot, celery, mushrooms, poultry seasoning, salt, pepper and water.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
4. Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
5. Top each serving of pot pie with 2 baked crusts.
Substitute 1 1/2 lb boneless skinless chicken breasts for turkey, if desired.
For a cheese-flavored pot pie, stir in 1 cup shredded Cheddar or Colby-Monterey Jack cheese just before serving.
New Zealand lamb shank, first seasoned with olive oil, salt and pepper, then grilled outside on the BBQ, for about 6-7 minutes on high. Then, slow braised for six hours in Red Wine, onions, garlic and fresh rosemary. Served with garlic-romano mashed and petit Brussel sprouts.
INGREDIENTS:
3 slices bacon, cut up
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 lb boneless skinless chicken thighs
2 teaspoons Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
DIRECTIONS:
1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.
INGREDIENTS:
1 1/2 lb beef stew meat
4 medium potatoes, cut into 1-inch pieces
1 medium onion, coarsely chopped (3/4 cup)
3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.
2. Cover; cook on Low heat setting 9 to 10 hours.
INGREDIENTS:
2 tablespoons butter or margarine
4 cups halved and thinly sliced sweet onions (about 1 1/2 onions)
2 teaspoons sugar
2 teaspoons chopped fresh thyme leaves
1 1/2 lb beef stew meat
1 cup Progresso® beef flavored broth (from 32-oz carton)
1 package (.87 oz) onion gravy mix
2 cups 1-inch pieces diagonally cut carrots
1 cup 1-inch pieces diagonally cut parsnips
1/2 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
2. In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
3. Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.
INGREDIENTS:
2 medium onions, sliced
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeño chili
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
DIRECTIONS:
1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
Thought For Food: Another Of My Variable Versions Pakistani Beef Nihari - IMRAN™
This was a particularly hot spicy version of my experimental Pakistani beef Nihari. The mushrooms added a new angle and good experience.
© 2024 IMRAN™
INGREDIENTS:
1 lb boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
3 teaspoons dried minced garlic
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
DIRECTIONS:
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.
Cooking the corn tortilla strips in the soup the whole time it’s cooking adds a traditional flavor similar to masa.
INGREDIENTS:
1 lb. lean ground beef
1 (26 to 28-oz.) jar tomato pasta sauce
1 (8-oz.) can no-salt-added tomato sauce
1/2 (9-oz.) pkg. (about 8) no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
INGREDIENTS:
1 package (20 oz) boneless skinless chicken thighs
2 cups chopped onions
1 medium stalk celery, chopped (1/2 cup)
2 medium carrots, chopped (1 cup)
4 teaspoons curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
1 carton (32 oz) Progresso® chicken broth (4 cups)
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1/3 cup uncooked instant white rice
1/2 teaspoon salt, if desired
DIRECTIONS:
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except mixed vegetables, rice and salt.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. Break chicken into bite-size pieces by pulling apart with 2 forks. Stir in mixed vegetables and rice. Increase heat setting to High. Cover; cook 20 minutes longer or until rice is tender. Season with 1/2 teaspoon salt.
This soup is an easy, family-friendly version of a soup from southern India and features warm, exotic curry flavors. For a presentation reminiscent of many curry dishes, garnish each bowl of soup with minced parsley, toasted sliced almonds or chopped peeled apples.
The name of this soup means “pepper water,” and for those who enjoy hot, peppery foods, add cayenne or ground black pepper to taste just before serving.
INGREDIENTS:
1 1/2 lb lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
2 cans (15 to 16 oz each) pinto beans, undrained
2 tablespoons unsweetened baking cocoa
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 to 2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2. In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
3. Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.
2 lb turkey breast tenderloins
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1/3 cup water
2 packages (1 oz each) Old El Paso® taco seasoning mix
2 packages (11 oz each) Old El Paso® flour tortillas for burritos (16 tortillas; 8 inch)
2 cups bite-size pieces lettuce
2 cups shredded Cheddar cheese (8 oz)
1. Place turkey in 3 1/2- to 4-quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.
2. Cover and cook on low heat setting 6 to 7 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
3. Remove turkey from slow cooker. Shred turkey, using 2 forks. Measure liquid from slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes (dry) and liquid mixture in slow cooker. Stir in shredded turkey.
4. Cover and cook on low heat setting 1 hour.
5. Spoon about 1/4 cup turkey onto center of each tortilla; top with lettuce and cheese. Roll up tortillas.
Find more recipes at www.bettycrocker.com.
Cozy Cookery Clutter
Includes:
3 Piece Set
1li Each Slow Cooker + Spoon + Pot Holders
Texture HUD With Four Woods + Eight Slow Cooker Colors
Available at the Mainstore for 50L only for Fifty Linden Friday!
Ingredients:
2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/4 cup water
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 bottle (12 oz) chili sauce
10 oz tortilla chips or 10 sandwich buns
Directions:
1. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef and remaining ingredients except tortilla chips.
3. Cover; cook on Low heat setting 4 to 6 hours. Serve over tortilla chips or in buns.
INGREDIENTS
1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced fresh carrots
1 medium onion, halved, sliced
1 medium green bell pepper, chopped
3 teaspoons paprika
1/2 teaspoon peppered seasoned salt
1 (10 3/4-oz.) can condensed cream of chicken soup
1 cup Green Giant® Frozen Sweet Peas, thawed
1/2 cup sour cream with chives
4 cups prepared mashed potatoes
Cooked real bacon pieces, if desired
DIRECTIONS
1. In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook an additional 10 minutes or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon.
INGREDIENTS:
1 envelope (0.87 to 1.2 ounces) chicken gravy mix
1 can (10 1/2 ounces) condensed chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen stew vegetables, thawed and drained
1 jar (4 ounces) sliced mushrooms, drained
1 cup frozen green peas, thawed and drained
1/2 cup sour cream
1 tablespoon Gold Medal® all-purpose flour
1 1/2 cups Original Bisquick® mix
4 medium green onions, chopped (1/4 cup)
1/2 cup milk
DIRECTIONS:
1. Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender.
2. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.
3. Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately.
four jars of freshly made slowcooker plum butter made from plums, sugar, cinnamon, star aniseed, cardamon and cloves
original idea taken from jchants www.flickr.com/photos/jchants/albums/72157687706134195/
from plums to spiced plum butter
plum butter recipe www.daringgourmet.com/plum-butter-pflaumenmus/
plum stones removed
in the slowcooker plums, sugar and spices are cooked,
no added water, cooked in its own juices,
then blended using handblender in the crockpot,
blended mixture is reduced until the consistency is as thick and smooth as butter,
needs many hours in the slowcooker on low,
flavour rich and spicy, a thicker, richer version of plum jam
to eat with any dish, sweet or savoury, even spread on buttered toast/crumpet
spoonful of plum butter on hand painted dragon design fine china saucer, made in japan, charity shop find bought with jug and sugar bowl, sadly no cups
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
INGREDIENTS:
2 cans (4.5 oz each) Old El Paso® chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
DIRECTIONS:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.
Red enchilada sauce can be used. It will give a pink tint to the finished recipe.
You could serve this recipe with tortilla chips as an appetizer.
INGREDIENTS:
6 cups water
1 bag (16 oz) dried navy beans (2 cups), sorted, rinsed
3 cups Progresso® chicken broth (from 32-oz carton)
1/4 cup olive oil
3/4 cup chopped parsley
1 tablespoon Italian seasoning
2 tablespoons chopped garlic (from a jar)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 package (1 1/2 to 2 1/4 lb) turkey thighs, skin removed
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
DIRECTIONS:
1. Spray 5-quart slow cooker with cooking spray. In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.
2. Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
3. Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.
This recipe would work equally well with pork or beef if desired. Use a budget-friendly cut, such as pork shoulder or beef chuck roast.
I lied to everyone. I’ve been married for about a year now. The problem with my wife is that she doesn’t give me sex, clean my house, or even go places with me. She doesn’t even sleep in the same bed as me. She offers me no companionship whatsoever. She doesn’t work, I bring home the money. You’d think she would take care of my kids because she doesn’t have any, but nope that’s left for me to do. And forget about the late night blow job, that ain’t ever happening.
But let me tell you, this broad can cook a KILLER meal.
Introducing my wife aka the SLOW COOKER! I discovered this fine piece of cooking apparatus about a year ago. When my Mom was out here visiting she purchased one for me. I’m a single father and work over 50 hours a week. I generally don’t want to spend my precious valuable time slaving over a hot stove at the end of the day (though I have done so). Except for an occasion here and there I don’t have the money to waste eating out at some restaurant. And you know damn right well except maybe once or twice a month I’m not bringing my kid to McDonalds or Burger King, that food is processed horse shit.
This is where my wife comes in. I call her my wife because I can throw random shit in her, go to work, and I walk in from a hard days work and it’s 100% ready to eat. Boom done deal! It’s just like having a wife! In this case she slaved all day long and I came home to Pizza Chicken, YUMMMMYYYY!
Okay – now who’s doing the dishes? Gulp.
Taken January 6th, 2008
Posted January 7th 2008
Weekly Theme Challenge-Wooden
The Weekly Colour Challenge-Shades Of Green
Split Pea soup generally uses pork, but we don't eat that, so I used chicken instead. I made this in the slow cooker. I'm going to enjoy this today. It's dreary, cold, damp and raining outside. Perfect day for a hardy bowl of soup.
Whole chicken prepared in the slow cooker. Check out the recipe at thetortillachannel.com/slow-cooker-whole-chicken/
And now, a play-by-play of Friday! I miight have left work 2 hours early to make it to the Rifle Paper Company's pop-up shop which was coincidentally also this weekend! It was so worth it and gorgeous (and tiny!) .
But then I got to experience (and walk through) an EPIC NYC downpour/building-quaking-thunderstorm (I mean let's be serious, waiting in the subway? I'm not THAT out of practice with NYC. :)), and see the amazing ladies below (even with our rain-drenched hair). Pre-downpour-and-dinner, I had a chance to wander a bit and walk off the epically awesome potluck that we had at work today. I think I might have to buy a slowcooker now... :) :)