Chicken Tortilla Soup

1 can chicken broth

1 can cream of chicken soup

2 tbsp taco seasoning

1 can diced tomatoes

1 can black beans

1 can whole kernel corn

1 can diced green chiles

3-4 chicken breasts

Top with Monterey Jack & Colby shredded cheese

Put all ingredients in a large slow cooker.  

Cook on high 3-4 hours or low 6-8 hours.  

Remove chicken breasts, shred with two forks, and return to soup.  

Ladle soup into bowls, top with cheese, and serve with Tostitos Scoops.  

This was not originally a slow cooker recipe, but everything worked perfectly by forgetting the stove top and throwing everything in the slow cooker instead!  We absolutely love anything we can eat with Tostitos, so this was definitely a winner!

White Chili

I just happened to stumble upon this recipe on another slow cooker blog...and Yum!  The lime juice gives this chili a nice, unexpected flavor.

2 (14 oz) cans chicken broth (I used a little more just because I had it...and I like it soupy)
3-4 chicken breast, trimmed of fat
3 cloves garlic
2 teaspoon ground cumin
2 tsp dried oregano leaves
1 tsp salt
1-2 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn (I just used the yellow frozen corn from my freezer)
3 TBS lime juice (I eyeballed the lime juice and just added a little throughout the cooking process)
2 TBS chopped fresh cilantro

Add chicken, beans, corn, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. 
Cover and let cook for about 6-8 hours on low or until chicken falls apart. 
Shred the chicken with two forks, then return to slow cooker
Add chopped cilantro and lime juice to slow cooker. 
Put cover back on and let cook for 30 more minutes until heated through.

Slow Cooker BBQ Chicken

Best BBQ I've ever cooked.  Seriously.  It even gets bonus points since it's super-easy in the crock pot!!

• 24 oz. boneless, skinless chicken breasts
• 3/4 c BBQ sauce (I'm more generous)
• 1/4 c reduced-fat Italian dressing (again, I add a little more since I'm generous with the BBQ sauce
• 2 T packed brown sugar
• 1 T Woozy sauce
• 2 T cornstarch
• 2 T chicken broth

1. Put chicken in slow cooker.
2. In a bowl, combine BBQ sauce, dressing, brown sugar, and Woozy sauce.
3. Pour over chicken.
4. Cover and cook on low for 5 hours.
5. Remove chicken to a cutting board and shred with 2 forks.
6. In a small bowl, mix cornstarch and chicken broth.
7. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes.
8. Return chicken to slow cooker, stir, cover and continue cooking on low for 45 minutes.

Yummy!

Mexican Chicken Casserole

3/4 lb. chicken breasts, cut into bite size pieces
1 tsp cumin
1 green pepper, chopped
2 oz cream cheese, cubed
black beans
diced tomatoes
2 tortillas
corn
taco seasoning
green chilies
1 cup Mexican style shredded cheese
1.5 cups salsa


Heat oven to 375 degrees.  
Spray skillet; cook chicken and cumin 2 minutes.
Add peppers and taco seasoning; cook 2 minutes.
Add salsa; cook minutes.
Add cream cheese; cook 2 minutes.
Stir in beans, tomatoes, corn, & chilies.
Spoon 1/3 mixture in 9 by 9 baking dish.
Top with tortilla, 1/3 chicken mixture, 1/2 cheese, tortilla, and remaining chicken mixture.
Cover; bake 20 minutes.
Add remaining cheese; bake 5 minutes.

Mexican Bake/Fiesta Casserole

One of my favorites, although Jeremy prefers the chicken version (Mexican Chicken Casserole).
A huge plus: this dish can be prepared ahead of time, then popped in the oven on the night you want to serve it.

1 lb. lean ground beef or turkey
1 green bell pepper, chopped
1 red bell pepper, chopped
16 oz. chunky salsa
1 can diced tomatoes, undrained
10 oz. frozen corn
1 can black beans
taco seasoning mix
tortillas
shredded sharp cheddar cheese

Preheat oven to 375 degrees.
Brown meat with peppers in large skillet; drain and return to skillet.
Stir in seasoning mix, salsa, tomatoes, corn, and beans.
Bring to a boil.
Spoon 1 cup meat mixture into 13 by 9 baking dish.
Top with tortillas.
Cover with half of remaining mixture and cheese.
Top with tortillas and meat mixture.
Cover with foil.
Bake 25-30 minutes.
Sprinkle with remaining cheese.
Let stand until cheese is melted.

I love this dish not only because of the taste, but because it contains all sorts of yummy vegetables...meaning I don't have to prepare another side dish just to feel like I'm giving everything a healthy meal - it's a nice one dish wonder.

Spaghetti Sauce

Spaghetti with a can of store bought sauce - yuck!  This homemade spaghetti sauce is from Mama's kitchen and has turned into one of Jeremy's favorites.

1.5+ lb. hamburger or turkey meat
1 large can crushed tomatoes
1 large can tomato sauce
1 can tomato paste
1 onion
1 green bell pepper


Brown meat; drain.
Brown onion and bell pepper.
Add tomatoes, sauce, paste, and meat.
Add salt, pepper, garlic, and other desired spices.
Boil; simmer 30 minutes to 5 hours, then serve with spaghetti.

Weeknight Lasagna Toss

When it comes to making an actual Lasagna, we are true Stouffer's folks...this lasagna toss is a nice spin on the actual lasagna dish, though.  True to its name, its a great weeknight recipe.

1 lb. lean ground beef or turkey
3 cloves garlic, minced
2 cups water
12 lasagna noodles
2 green peppers, chopped
1 jar spaghetti sauce
1/4 cup Zesty Italian dressing
1 cup shredded mozzarella cheese
1.5 cups Ricotta cheese


Brown meat and drain.
Stir in peppers, garlic, spaghetti sauce, water, and dressing.
Bring to a boil.
Add noodles, stir, and cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.  
Remove from heat, add ricotta cheese, sprinkle with mozzarella cheese, and cover.
Let stand 5 minutes or until cheese is melted.