Slow Cooker Chicken Noodle Soup

I have a pretty serious mild addiction to Pinterest. I love that website! There are SO many great recipes that I have found, tried and loved. It is a stormy day today, so soup it is! I think any kind of soup, or anything made in the slow cooker is my comfort food. This recipe is both so it is perfect for a cozy day like today!
5 cups of chicken broth (I used five cups of water and five boullion cubes)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
2 tsp Basil
2 tsp Parsely
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken (I cubed thawed raw chicken and cooked it in the slowcooker with everything else, instead of adding it in the end--I'm all about saving time and using less dishes!)

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. SO easy, and worked great! :) Thankyou Pinterest!


picture via pinterest

Crock Pot Cream Cheese Chicken Chili

I love crock pot recipes! This one was especially yummy. Ryan had to eat while he did an online meeting for a group project, but he gave me the nod (see previous post) and a thumbs up...so I knew he liked it! It was a tiny bit spicy--Which I love!

2 chicken breasts, still frozen

1 can Rotel tomatoes

1 can corn kernels, do not drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T cumin

1 t chili powder

1 t onion powder

1 8-oz pkg. cream cheese

_________

Put the chicken in the crock pot.

Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice.

(I wish I had cillantro to top it off with!)

BBQ Chicken Pizza

My sister-in-law Mindy made this for a family get together a while back, and we have loved this recipe ever since!

Ingredients:
I use this quick and easy bread dough recipe for the pizza crust.
Cheese (1-1 1/2 cups)
BBQ Sauce
2 or 3 chicken breasts cooked and cubed (when we are in a hurry I boil the chicken and cook it, but it tastes even more delish if you grill it!)
1/8- 1/4 of a Red Onion Sliced into small strips
Cilantro

Method
-In a medium bowl, Add BBQ sauce to cooked and cubed chicken until all are lightly coated
-Roll dough into a thin circle (if you use my recipe you will need to kneed in a bit of flour to the dough so that it isn't quite as sticky)
-Heat up a pizza stone and then sprinkle with cornmeal so that the dough won't stick while baking. (If you don't have a pizza stone, use a baking sheet or whatever you have)
-Place rolled out pizza dough onto hot stone
-Spread a thin layer of BBQ sauce--our favorite for this pizza is the Honey Sweet Baby Ray's.
-Spread cooked chicken mixture on top of pizza
-top with red onions and cheese
-Bake at 350 degrees until bottom of pizza is browned to your liking, and cheese is melted
-Top with Cilantro, Cut and Enjoy!

Zuppa Toscana (Olive Garden)

I LOVE Olive Garden, and this has to be my favorite soup from there. So yummy! Buon Appetito!

Ingredients

1 Pound Italian Sausage (I use 1/2 hot and 1/2 mild)
2 Large Russet baking potatos sliced in half, then in 1/4 inch slices
1 large onion, chopped
4 slices of bacon, sliced in 1 cm pieces and fried crisp
2 cloves garlic minced
2 cups of cale or swiss chard, chopped
2 cans of chicken broth
1 qt water
1 c. heavy whipping cream

1. Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices
2. Place onions, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.
3. Add sausage, bacon bits, alt and pepper to taste, and simmer for another 10 minutes
4. Turn to low heat, add kale and cream. Heat through and serve.

Chicken and Rice

This recipe takes two minutes to throw together, and tastes amazing. (I made it this week and Ryan said that it was in his top ten...and that is a BIG deal!)

In a medium sized roasting pan combine the following:

1 c. Rice
1/2 packet of Lipton's Onion Soup Mix
1 can of Cream of Mushroom or Cream of Chicken soup
2 cans of water (from soup)

Place 2 chicken breasts on top, and bake at 350 degrees for about 1 hour until liquid is absorbed, and chicken is cooked through.

Potato Casserole

recipe via My Mom!

This is my favorite potato recipe ever! It is easy, and can be prepared ahead of time and frozen if desired.

Mix together in a large bowl:

1 kg package of Hashbrowns (the cubes)
2 Cans of Cream of Mushroom soup
1 Container of Sour Cream
1-3 Round TBSP Onion
1 c. Grated chedder cheese

Level Out Mixture in a greased Cake Pan and top with crushed cornflakes and 1 c. of Grated Chedder Cheese

Bake at 350 degrees for about 1 1/2 hours.

Easy Sloppy Joe's!

recipe via Mom Prince :)

I love easy recipes...and this one is great when you have limited time.

Brown Hamburger and Half of an onion together
Add: 1 can of tomato soup
1/2 c. ketchup
1/4 tsp chilli powder
1/2 tsp mustard (dry or prepared)
1/2 tsp salt

Simmer for 15 minutes and serve on hamburger buns!

Classy Chicken

4-6 chicken breasts
1 can mushroom soup
1/2 cp mayonaise
1 tsp curry powder
1 tsp lemon juice
1-2 cups of cheddar cheese

Brown 4-6 boneless chicken breasts in TBSP of oil in a skillet. Place in a 9 X 13" baking dish. layer 4-5 cps frozen broccoli on top of chicken. Cover with mixture of mushroom soup, mayonaise, curry powder & lemon juice. Cook for 30 to 35 minutes. Top with cheddar cheese for the last 5 minutes of cooking and allow it to melt. Serves 5.

Pollo Fajitas

Ingredients
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
Directions
1.In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2.Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

makes 5 servings

Italian Meatball Subs

Recipe Via Kitchen Cafe

Makes 25-30 meatballs/about 7-9 sandwiches

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

For the sandwiches:
Sub Sandwich Roll
Sliced mozzarella or provolone cheese

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

Taco Soup

This recipe is SO easy, but delish!

From Mom Prince

Brown 1 Pound of Hamburger and Half of and Onion

Add 3 TBSP of Taco Seasoning

Add One Can of Blended Tomatoes

Add 1 Can of Black or Kidney Beans

Add 1 Can of Mushrooms

Salt and Pepper to Taste

Add 1 Can of Water

Simmer for 10-20 minutes then serve! I love to top my soup with sour cream, Cheese, and broken Tortilla Chips.

Mom's Broccoli Soup

This is hands down my FAVORITE soup ever.

Recipe from Mom Prince :)

1. Sauté:

1/2 cup celery

1/2 cup onion

3TBSP Margarine

2. Boil until Soft

4 cups Broccoli

Mash a bit, then add

2 TBSP Chicken Broth and add Sautéd Celery, Onion and Margarine.

3. Stir Together 2/3 cup flour with 3 cups of milk

Add to the Soup.

4. Grate 2 cups of Chedder Cheese and Add, Salt and Pepper to taste

Serve and Enjoy! Perfect for a chilly day.

AMAZING Clam Chowder

Ryan and I stayed with his Grandparents in Utah a couple of years ago, and his Grandma made this soup for us. Delish!

Recipe from Grandma Webster

1 cup finely chopped onion

1 cup finely chopped celery

2 cups finely chopped potatoes

Drain Juice from 3 cans of clams. Put on the vegetables and enough water to barely cover vegetables. Add 1 tsp salt. Simmer until tender.

3/4 cup butter melted

Add 3/4 cup flour

Add 1 quart of half and half

3/4 tsp pepper

2 TBSP Red Vinegar

Then add Vegetables and clams individually. Simmer until thickened. STIR OFTEN to avoid sticking. Do not drain Vegetables, add all liquid.

Honey Lime Enchiladas

from The Sisters’ Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.