Taco Soup

 Taco Soup

4 cans (14.5 oz.) diced tomatoes

4-5 cans (15.5 oz.) beans (kidney, pinto, black, white northern beans, red, etc.)

2 cans (15 oz.) corn, drained

2-4 Tbsp. taco seasoning, to taste

salt & pepper, to taste

ground beef

water, if needed

Combine all ingredients and simmer for 20-30 minutes.  Serve with shredded cheese, sour cream and tortilla chips if desired.

*This could also be made in the crockpot.

Recipe from Brooke Geary

White Chili

I always like to post a recipe with a picture, but I don't have one & this is one of our favorite meals, so I wanted to post it!  This one's for you Ash ;)

White Chili

3 cans (15.5 oz.) great northern beans, rinsed & drained (I use 4 cans)

3 C. cubed cooked chicken breast (I just use frozen, boneless, skinless chicken breasts--about 4 to 5 depending on their size)

1 jar (15 oz.) alfredo sauce

2 C. chicken broth (I use 2 tsp. chicken bullion with 2 C. of water)

1-2 cans (4 oz. each) chopped green chilies (I usually use 1 can)

1 1/2 C. frozen corn (I use 2 cans of corn)

1 C. (4 oz.) shredded Monterey jack cheese (I use 1/2 C.) 

1 C. (4 oz.) shredded pepper jack cheese (I use 1/2 C.)

1 C. sour cream (I use 1/2 to 3/4 C.)

1 small onion, chopped (I use 1 tsp. onion powder)

3 garlic cloves, minced

1 Tbsp. ground cumin (I use 1 1/2 tsp.)

1 1/2 tsp. white pepper (I use 3/4 tsp. black pepper)

1 to 1 1/2 tsp. cayenne pepper (I use 3/4 tsp.)

salsa verde and chopped fresh cilantro, optional (I don't use this)

Combine all ingredients in a large crockpot.  Cover & cook on low for 3-4 hours or until heated through.  Serve with salsa verde and cilantro if desired.

*Since I use frozen chicken, I cook mine on high for about 3 hours and then I cook it on low for another 3-4 hours.

Recipe from Keri Lowry

Crockpot Applesauce

This is so yummy!  Our family LOVES it & I make a triple batch at least once a week.

Crockpot Applesauce

4 large apples - peeled, cored, & cut into quarters (I like to use a couple different varieties--usually red delicious, gala, & braeburn)

juice from 1 lemon (I use 3 Tbsp. bottled lemon juice)

1 tsp. vanilla

1/4 C. water

1/2 tsp. cinnamon (I use more & I don't measure it--I just sprinkle a bunch on top)

1 Tbsp. brown sugar (optional--I don't use it)

nutmeg (the recipe doesn't call for it, but I like to sprinkle some on top with the cinnamon)

Place apples in crockpot.  Add lemon juice, water, & vanilla.  Add in cinnamon & brown sugar.  Cook on low for 4-6 hours or until apples are tender.  Mash with potato masher until you reach your desired consistency (we like ours to be chunky still).  Store in fridge.

*I always like to do a triple batch in my big crockpot because we go through it so fast.  The amount of lemon juice for a triple batch is 1/2 C. plus 1 Tbsp.

recipe from somewhere online...I can't remember where--oops!

Pesto Ranch Chicken

This was SO easy & SO good!  Danny & I both loved it.

Pesto Ranch Chicken

8 boneless, skinless, chicken thighs (I used boneless, skinless breasts & I just put how many fit in my crockpot--I think it was 6)

6 oz. jar pesto (I used basil pesto)

1 pkg. ranch dressing seasoning mix

1/2 C. chicken broth



Combine all ingredients in crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours.




recipe from Holly

Corned Beef & Cabbage

This was VERY good!  Will definitely make this again!

This is what the package of corned beef looked like.

Corned Beef & Cabbage

1 pkg. Corned Beef Brisket (mine was about 3 lbs. & I trimmed off the fat)

spice packet that comes with the corned beef brisket

1/2 tsp. garlic powder

1 onion, peeled & cut into quarters (or 1 tsp. onion powder)

1 small cabbage, cored & cut into wedges

6 large potatoes, quartered (I used red potatoes & just did as many as would fit)

4 large carrots, peeled & cut into chunks (I used way more carrots)

1 can beef broth (recipe didn't call for this, but I added it)

Place all ingredients into a large crockpot.  Cook on low for approximately 8 hours.  (I ran out room in the crockpot, so I added the rest of the cabbage after everything had cooked down & created more space).

recipe from Cindy on allrecipes

Hearty Minestrone Soup

This was yummy & very easy.  Crockpot recipes are the best!

Hearty Minestrone Soup


1 can (28 oz.) diced tomatoes, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

2 C. water

2 medium carrots, sliced (I used 4 carrots)

1 medium onion, chopped (I used 1 1/2 tsp. onion powder instead)

1 medium zucchini, chopped (I used 2 C. shredded instead)

1 pkg. (3 1/2 oz.) sliced pepperoni (I didn't use quite that much & I cut it up & used turkey pepperoni)

2 tsp. minced garlic (I used 3-4 tsp.)

2 tsp. chicken bouillon

1/2 tsp. basil

1/2 tsp. oregano

2 (16 oz.) cans kidney beans, rinsed & drained (I used 1 can of light & 1 can of dark)

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry (next time I think I will do a little less spinach)

1 1/4 C. cooked elbow macaroni (1/2 C. + 1/8 C. dry macaroni & I used whole wheat)

shredded Parmesan cheese (I didn't use this)

1-2 tsp. garlic powder (recipe didn't call for this, but I added some)




Combine the first 10 ingredients in a large crockpot.  Cover & cook on low for 6-8 hours or until vegetables are tender.  Stir in the beans, spinach, & macaroni.  Cover & cook 15 minutes or until heated through.  Sprinkle with cheese if desired.



Yield: 7 servings (2 3/4 quarts).

Nutrition Facts: 1 1/2 C. (calculated without cheese) equals 276 calories, 7 g. fat (3 g. saturated fat), 12 mg. cholesterol, 974 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 15 g. protein.




recipe from Bonnie Hosman on Taste of Home website

Italian Chicken & Potatoes

This was very easy & good--I love crockpot recipes!

Italian Chicken & Potatoes


4 boneless, skinless chicken breasts

1/2 C. - 1 C. Italian salad dressing (I used fat-free & about 3/4 C.)

1 tsp. Italian seasoning

4-6 potatoes, cut into wedges (I used red potatoes & they were great!)

1/2 C. parmesan cheese, grated (optional--I didn't use this)




Place chicken & potatoes in crockpot.  Pour dressing over top & then sprinkle on seasoning & cheese.  Cook on low for 6-7 hours or until chicken is done & potatoes are tender.




recipe from Ali

Debdoozie's Blue Ribbon Chili

This chili was really yummy & very easy.  I've made it 3 times in the last month :)  (This is a horrible picture, but it's the only one I had).

Debdoozie's Blue Ribbon Chili


2 lb. ground beef, cooked (I did less and I did 1/2 hamburger, 1/2 ground turkey)

1/2 onion, chopped (I used 1 tsp. onion powder)

1 tsp. pepper (I used 1/2 tsp.)

1/2 tsp. garlic salt (I just did a couple shakes)

2 1/2 C. tomato sauce (I used a large can, 29 oz.)

1 (8 oz.) jar salsa

4 Tbsp. chili seasoning mix (I used 2 Tbsp. chili powder)

1 (15 oz.) can light red kidney beans, drained

1 (15 oz.) can dark red kidney beans, drained

the recipe didn't call for it, but I added the following:

1 (15 oz.) can red beans, drained

2 tsp. minced garlic

few shakes garlic powder

few shakes Italian seasoning

couple shakes of cumin


Combine all of the ingredients in a crockpot & cook on low for 6-8 hours or until heated through (you can also cook on high for about 4 hours).




recipe from Deb on Allrecipes

Chicken Breast (crockpot)

I use this chicken for everything--in pretty much all of my chicken dishes & also sandwiches.  I love my crockpot! 

I like to do a bunch at once & then I put the chicken in containers with a little broth & put it in the freezer.  Then when I need it, I can just pull it out of the freezer & let it thaw for a couple hours.

Chicken Breast (crockpot)


4-5 boneless skinless chicken breasts (I use frozen)

1 1/4 C. water

1-2 tsp. chicken bouillon (to taste--you can leave it out or add more)



Place everything in crockpot & cook on low for 8 hours (you could do it for less time on high, but I like to cook mine on low).  Remove chicken & let cool for a few minutes & then shred.






recipe from somewhere online--I just don't remember where :)

Broccoli Cheese Soup

This soup was pretty good considering that it was a mix & it was really fast!

This was the mix that I used--I'm sure other brands would be good too.

Broccoli Cheese Soup


Broccoli cheese soup mix

water

broccoli, cut up into bite-sized pieces (I used several cups, but you can add as much or as little as you want)

salt & pepper, to taste




Make soup according to package directions (mine just called for water). I just put the mix & water in my large crockpot & whisked it together. Add cut-up broccoli & cook on low for 3-4 hours or until soup is heated through & broccoli has reached desired tenderness.






recipe from Tiffany

Pizza in a Bowl

This was yummy & fast & easy! Gotta love crockpot recipes!

Pizza in a Bowl


1 jar (26 oz.) marinara sauce (next time I want to try pizza sauce)

1 can (14.5 oz.) diced tomatoes

4 oz. pepperoni, diced (I used turkey pepperoni & I didn't measure it)

1 1/2 C. mushrooms, sliced (I didn't use)

1 large bell pepper, sliced (I didn't use)

1 C. water

1 Tbsp. Italian seasoning

1 C. dry macaroni, uncooked (I used whole-wheat)

shredded mozzarella cheese, to taste (I used low-fat)




Combine all ingredients, except cheese, in crockpot. Cover & cook on low for 4-6 hours or until macaroni is tender. Sprinkle each individual serving with cheese.






recipe from Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good

Crockpot Turkey Pumpkin Chili

This was something yummy & different. I always love new crockpot recipes!

Crockpot Turkey Pumpkin Chili


2 lb. 99% lean ground turkey, cooked (I used closer to 1 lb.)

1 small onion, chopped (I used 1 tsp. onion powder instead)

3 garlic cloves, minced (I used this already minced garlic)

1 tsp. chili powder, to taste (I used a little bit less)

2 bay leaves

2 tsp. cumin (I used 1 tsp.)

1 tsp. oregano

30 oz. (2 cans) great northern beans or white navy beans, drained

1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)

1 can (4.5 oz.) chopped green chili (I just used 1/2 a can & froze the rest for later use)

1 can (2 cups) chicken broth

salt & pepper, to taste



Toppings (optional):


cilantro (I used this cilantro paste)

green onions (I didn't use)

sour cream (I didn't use)




Combine all ingredients (except toppings) in crockpot. Cook on low for 8 hours or on high for 4 hours. Remove bay leaves & serve with desired toppings.





*I'm sure this would be good with hamburger if you're not a ground turkey fan.






recipe from Gina's Skinny Recipes--you can go here for the original recipe

Italian Pot Roast

It's always nice to try something different & Danny & I both really enjoyed it!

Italian Pot Roast


2 lbs. beef roast (I just used whatever was cheapest--I think it was a rump roast)

14.5 oz. can Italian style stewed tomatoes

6 oz. Italian style tomato paste

2 carrots, chopped (I actually used more carrots)

2 celery stalks, chopped (I used more celery as well)

1 medium onion, chopped (I used onion powder--about 1 tsp.)

2 cloves garlic, minced (I use the kind that comes minced in a jar)

1 Tbsp. quick cooking tapioca

1 Tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. pepper

1 bay leaf

8 oz. egg noodles, cooked (I use whole grain)



Place roast (I just took mine straight from the freezer) in bottom of crockpot. In a small bowl, combine remaining ingredients (except noodles) and pour over roast. Cover & cook on low for 10-12 hours (I did mine for 9 hours) or on high for 5-6 hours. When finished, discard bay leaf & cut up/shred meat & then put it back in the crockpot & stir everything together. Serve warm over cooked egg noodles.





recipe from mrsritz on Tasty Kitchen--you can go here for the original recipe.

Cranberry Chicken

This was fast, easy & very good! I always love a good crockpot recipe.

Cranberry Chicken


1 can whole cranberries cranberry sauce

1 pkg. onion soup mix

1 bottle French dressing (I used lowfat)

6 boneless, skinless chicken breasts (more or less depending on the size--I used 6 large & it was perfect)




Place cranberry sauce, onion soup mix, & dressing in bottom of crockpot. Mix together & then add chicken (I used frozen chicken). Cook on low for about 8 hours or until chicken is done. You could cook on high for part of the time if you are crunched for time.




*You can also cook these in the oven in a 9x13 baking dish.




recipe from Pamela Crouse

Crockpot Roast with Potatoes & Carrots

This isn't a very appetizing picture, but I figured that it was better than no picture at all :) We love this meal & usually have it on Sundays--there's nothing better than coming home from church & having dinner ready waiting for you!

Crockpot Roast with Potatoes & Carrots


2 to 2 1/2 lb. roast (I usually just get whatever cut is cheapest & I always get it at Sam's Club & then cut it in 1/2 or into thirds and freeze what I don't use--just make sure to trim off the fat before you freeze it & wrap it good in plastic wrap & tinfoil)

1-2 cans cream of mushroom soup (depends how big your roast is & how many potatoes & carrots you're using--if you're using quite a few potatoes & carrots, you'll probably need 2 cans)

1 envelope onion soup mix

1/2 to 3/4 C. water (if you're using 2 cans of soup, you'll want to do 3/4 C.)

4-6 potatoes, scrubbed & cut into bite-sized pieces (I leave the skins on & I just do as many as will fit in the crockpot)

3-5 carrots, washed, peeled & chopped (I just do as many as will fit--you could also use baby carrots & just put them in whole or cut them in half)

seasonings, to taste (I like to use salt, pepper, garlic powder, & onion powder)



Place roast in the bottom of the crockpot (if I'm using frozen, I just take it straight from the freezer & put it in the crockpot). Sprinkle with desired seasonings. Put in cut up potatoes & carrots. Pour in water & spread the cream of mushroom soup over the top (don't add the extra water that the soup calls for, just use what's in the can). Sprinkle onion soup mix on the very top. Cover & cook on low for 8-10 hours or on high for 4-6 hours (I like to do it for 7-9 hours and I do it on high for probably 3 1/2 to 4 1/2 hours--especially if the roast was frozen). When done, remove roast & cut into slices (sometimes it just shreds).





*If you want to thicken the gravy, remove the roast & all the veggies and stir in 1/4 cup water blended with 2 Tbsp. flour into the gravy & cook on high until thickened.




*I always like to make this pot pie with the leftovers--it is SO good!




recipe from Lipton & me

Beef Tips

This is so fast & easy! I love crockpot recipes!

Beef Tips


1 can french onion soup (I just used 1 can of beef broth & 3/4 pkg. onion soup mix)

1 can cream of mushroom soup

1 lb. beef tips or stew meat (I used stew meat & next time I'm going to do 1 1/2 lbs.--it needed more meat)

seasonings (I used salt, pepper, garlic powder, & onion powder)




Combine everything in crockpot & cook on low for approximately 8 hours. You can also do it in the oven--just put everything in a baking dish, cover with foil, & bake at 325 degrees for at least 4 hours.



Serve over mashed potatoes, egg noodles, or rice.






recipe from senoritabonita on Tasty Kitchen--you can go here for the original recipe.

Crockpot Chili Mac

I had chili mac growing up as a kid, but it was for a quick dinner, so it was Kraft mac & cheese with a can of chili. So, I was excited to try this recipe & it was tasty! Danny really liked it too & it was his first chili mac experience :) You can find the original recipe here.

Crockpot Chili Mac

1 (16 oz.) can diced tomatoes (don't drain them)

3 (16 oz.) cans beans (I used black, kidney, & great northern--1 of each)

1 medium onion, chopped (I just used 1 tsp. onion powder)

1 tsp. garlic, minced

1 1/2 Tbsp. chili powder

1 lb. cooked hamburger (I used 1 C. or less & thought it was plenty)

8 oz. macaroni noodles (I used whole wheat)

1/4 c. water

1 lb. cheddar cheese, shredded (I used way less--probably only 1 C.)




Combine tomatoes, beans, onion, garlic, & spices in crockpot. Add cooked meat. Cook on low for 7-9 hours. Boil macaroni according to package directions, but cut the time short by a minute or 2 (you want them al dente or they will get overcooked after you add them into the chili). Stir in macaroni and half of the cheese into the crockpot. Sprinkle remaining cheese over top (I just sprinkled some on each individual serving) and cook for another 20-30 minutes.







recipe from the hazel bloom blog

Crockpot Lasagna

This was really fast, easy & tasty--definitely a winner in my book!

Crockpot Lasagna


1 lb. lean ground beef, cooked (I only used about 1 cup & next time I'll do less than that or even meatless)

1 jar spaghetti sauce (I like a lot of sauce, so I used a large jar from Sam's club)

2 C. cottage cheese (I used lowfat)

2 C. shredded mozzarella cheese (I used lowfat & only 1 C.)

1/2 C. parmesan cheese, shredded (I used the grated & just sprinkled some on)

6 whole lasagna noodles, uncooked (I used whole grain)

1/4 C. water (I used a little more)

garlic powder, to taste (optional--recipe didn't call for it, I just added it in)

onion powder, to taste (optional--recipe didn't call for it, I just added it in)




Add water & pasta sauce to meat--and I mixed in some garlic & onion powder (save a little sauce for the bottom of crockpot). Stir until well blended. Line the bottom of crockpot with a thin layer of sauce, then top with 2-3 uncooked noodles that are broken to fit the shape of your crockpot (some overlap is fine). Cover noodles with half of the cottage cheese, mozzarella, & parmesan cheese. Top cheeses with half of the meat mixture. Repeat layers with the rest of ingredients. (I actually did mine in 3 layers). Cook on low for 3 to 4 hours.




recipe from averagepantrygourmet on Tasty Kitchen

Mexican Casserole

This is tasty & so easy--I love crockpot recipes!

Mexican Casserole


1 lb. cooked ground beef (I only used 1/2 to 1 C. & it was plenty)

1 C. cooked rice (I used brown rice. I cooked a bunch & put some in the freezer for later use)

2 cans chili (I used Nalley)

1 small can green chilies (I used 1/2 of a can & froze the rest for another time)

1 can corn, drained

1 C. ketchup

1/2 C. chopped green peppers (I didn't use these)

1/2 C. chopped onions (I just used onion powder)

1 pkg. or 4 Tbsp. chili seasoning mix/chili powder

garlic powder, to taste




Combine all ingredients & put in dutch oven or casserole dish. Cook at 350 degrees for 30-45 minutes (or until the casserole reaches 165 degrees). Top each serving with any of the following toppings: cheese, sour cream, salsa, hot sauce, olives, green onions, and avocados/guacamole. Serve with tortilla chips. This could also be used as a burrito filling.





*I did mine in the crockpot & it worked great--just combine all of the ingredients & cook on low for 5-6 hours.






recipe from Barb

Crockpot Corn Chowder

This was SO fast & easy & very good too!

Crockpot Corn Chowder


2 cans creamed corn

1 can cream of mushroom soup

2 1/2 C. milk (I used skim & it worked great)

2 C. frozen southern style hashbrowns (I usually add a little extra)

1 C. diced ham (I didn't use this)

2 Tbsp. butter (I didn't use this)

salt & pepper, to taste

1 1/2 tsp. chicken base (recipe didn't call for it, I just added it in)

onion powder, to taste (recipe didn't call for it, I just added it in)

1 tsp. minced garlic (recipe didn't call for it, I just added it in)






Combine soup & milk in crockpot & whisk together. Stir in the corn, hashbrowns, ham, & seasonings. Cook on low for 4-5 hours or until heated through. Add more milk if needed. If desired, top each serving with shredded cheese and/or bacon bits--we decided we liked it best plain.






recipe from Real Mom Kitchen blog