Tuesday, September 05, 2006

Roasted Red Pepper Chicken


4 Boneless, Skinless Chicken Breasts
15 oz can black beans, drained
12 oz jar roasted red peppers (with juice)
14 oz can Mexican stewed tomatoes
1 large onion, chopped
salt and pepper to taste

Place chicken in slow cooker. In bowl, combine beans, peppers, tomatoes, onion, salt and pepper, then pour over chicken. Cover and cook on LOW 7-9 hours. Serve over rice or pasta.

My Notes

* We did like this recipe, but I will use less chicken next time I make it (or more black beans).

* This would also be good as a burrito filling rolled in tortillas.

Saturday, August 05, 2006

Barbecue Chicken


4 boneless, skinless chicken breasts - frozen
KC Masterpiece barbecue sauce

Place chicken breasts in crockpot, pour barbecue sauce over all exposed portions of meat (as it cookes the sauce will thin). Cook on LOW 8-10 hours. Use forks to shred and serve on buns.

My Notes:

* This is an old standby recipe in our house and I wanted to be sure I get it here so I remember to use it! We've also just served the chicken breasts whole instead of sandwiches, but we really like the sandwich method the best.
* Using this amount of chicken makes 8-10 sandwiches in our house and obviously the amounts can be varied.

Saturday, July 15, 2006

Porcupine Meatballs


1 1/2 lbs lean ground beef
1/2 cup raw long grain rice
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 egg
1 t salt
1/4 t pepper
1 (10 1/2 oz) can tomato soup
1 can diced tomatoes with liquid

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crockpot. In a small bowl whisk together soup and tomatoes, pour over meatballs. Cover; cook on LOW 7-9 hours. Makes 4 to 6 servings.

My Notes:

* Rather than serve as a main course we put the meatballs on rolls, added a slice of provolone cheese on top and toasted under the broiler.
* This recipe does not produce much sauce, nor is it very spicey. It's really just a good base recipe to change to your taste. Next time we make it we will probably use the tomatoes with spices in it or even a spaghetti sauce.
* I used my cookie scoop (mini ice cream scoop) to make uniform sized meatballs.

Wednesday, July 05, 2006

Smothered Steak


1 1/2 pounds chuck or round steak, cut into strips
1/3 cup all purpose flour
1 t salt
1/4 t pepper
1 large onion, sliced
1 (16 oz) can diced tomatoes
1 (4 oz) can mushrooms, drained (optional)
2 T molasses
3 T soy sauce
1 (10 oz) package frozen french style green beans

Put steak strips, flour, salt and pepper in crock pot and stir well to coat steak. Add all remaining ingredients. Cover and cook on LOW for 8 hours. Serve over rice, noodles or mashed potatoes.

Friday, June 16, 2006

Chicken Pot Pie


4-5 cups diced raw potatoes
3-4 cups diced baby carrots
4 boneless, skinless chicken breasts
1 t garlic salt
1 t black pepper
1/2 package onion soup mix
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 tube refrigerator biscuits

Layer potatoes and carrots in crockpot. Place chicken on top and sprinkle with garlic salt, pepper and onion soup mix. Spread cream of chicken soup on top. Cook on HIGH 4-5 hours or LOW 6-8 hours. Shred the chicken, stir in peas, replace lid and heat 20 minutes.

Bake biscuits according to package instructions. Break in half and spoon chicken mixture on top.

Beef Burritos


1 1/2 - 2 lb-London Broil
1 Envelope Taco Seasoning Mix
1 Med White Onion, diced
1 Can Ortega Diced Green Chilies (not drained)
Flour tortillas
sour cream
diced tomatoes
shredded cheese

Put onion in bottom of crock pot, pour Chilies over onion. Rub taco seasoning over both sides of meat and place in crock pot. Cook on high about 5 hours or on low about 8 hours. Remove meat to cutting board, and shred using 2 forks. Return meat to pot and mix with onions, peppers and liquid. Serve in flour tortillas with guacamole, sour cream, tomatoes and cheese.