Chicken Alfredo Soup

I made this recipe up yesterday and it turned out really good!

Yield: 6 servings

4 medium potatoes diced (OR 2 cups egg noodles)
1 cup diced carrots
1 diced onion
Other diced veggies as desired (zucchini, celery, leeks, peas, etc would all be good)
3 chicken breasts, cooked and diced
2 cups alfredo sauce
1 cup cream (I had it in my fridge and it needed to be used up)
1 cup milk
1 tbs minced garlic
Salt & Pepper to taste

Throw it all in a crock pot until veggies are tender, or simmer the veggies in water, drain and add remaining ingredients, simmer until flavors marry.

Serve with bread and salad.

White Chili

My SIL made this chili for a Halloween Party this weekend and it was so good!

Yield: 6 servings

1 16 oz bag frozen white corn
2 (15oz) cans white beans
1 (4 oz) can green chilies
1/2 white onion, chopped
2 garlic cloves, minced
1 cup veggie or chicken broth
juice of 1 lemon
1 1/2 tsp ground cumin
1/2 tsp Italian seasoning
salt and pepper
2 boneless skinless chicken breasts

Cook for 8 to 9 hours on low and 4 to 6 hours on high in your crock pot.  Recipe can be doubled.

Top with cheese and sour cream.

Authentic Sour Beef And Dumplings

Prep: 10 minutes plus marinating
Cook: 6 hours
Yield: 12 servings

1-1/2 cups water, divided
1-1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 medium lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tablespoons sugar
2 teaspoons salt
1 beef sirloin tip roast (3 pounds), cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled
DUMPLINGS:
3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper


In a large plastic bag or bowl, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining ingredients except gingersnaps. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened.

Two to three hours before roast is finished, boil potatoes whole until tender. Drain well. Refrigerate for 2 hours.

Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.

In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Serve with roast and gravy.

Tips and Tricks
If your roast is large, make sure to cut it in half for even cooking. I skipped the bay leaves for the second half of the recipe. You could also use various types of vinegar if you don't have cider vinegar. I strained the onions and other ingredients out of the gravy, but you could leave them in if you prefer. Be sure to not overboil your potatoes. Russets work best, other varieties of potatoes don't have the starch content needed for dumplings, and overcooked potatoes will not form balls. The refrigeration step is crucial, I also refrigerated my grated potatoes for about 30 minutes to make sure they were dry enough. Mix only until combined, overkneading will negatively affect the quality of the dumplings. If the pot is not large enough, you may need to cook them in two batches.
Make It Healthier
Trim fat from roast. Omit salt.
How Kids Can Help
Measure ingredients. Push buttons on slow cooker. Crush gingersnaps.

Crockpot Chicken Cassoulet

Prep: 15 minutes
Cook: 4-6 hours
Yield: 6 servings

1 can white beans or black-eyed peas, rinsed and drained
1 pound boneless, skinless chicken breast
salt and pepper
1/4 cup sliced sundried tomatoes, not packed in oil
2 tsp EACH dried parsley, thyme and basil
3 large carrots, peeled and cut into chunks
one medium onion, cut into chunks
4 cloves garlic, pressed
2 Tbsp olive oil
1 2/3 cup chicken stock

Place half the canned beans on bottom of crockpot and top with chicken. Season with salt and pepper, and add chicken stock.

In a small skillet, saute vegetables and spices in oil until tender. Add to chicken and top with the rest of the beans. Cover and cook on low 4-6 hours or until chicken is cooked through.

Tips and Tricks
I used frozen black eyed peas. Brown the chicken if you wish.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can open the beans. Younger kids can dump spices.

Mexican Zuchinni Casserole

Cinnamon gives this stove top casserole a delicious Central American flair. It's a delicious way to use up Zucchini from your garden!

Prep: 20 minutes
Yield: 4 servings

2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese

In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.

Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.

This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.

Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.

I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.


Make it Healthier:
Omit cheese. Reduce or omit salt.

Honey Baked Beans

Prep: 35 Minutes
Cook: 3-4 Hours

½ 1b dried great Northern beans 1 ¼ c rinsed
2tbsp olive oil
1 med onion, sliced
2 tbsp tomato paste
1 tsp dry mustard
1/4 cup packed brown sugar
4 cloves garlic, minced
4 c water
¼ c dark, full-flavored honey
1 ½ tsp salt

1. Put beans in medium saucepan and cover with water. Bring to a boil, reduce heat and simmer 30mins. Drain and set aside.
2. Place oven rack in center position and heat oven to 325
3. Heat oil in ovenproof 1 ½ quart dutch oven over med high heat. Add onion and cook until lightly browned, about 4 mins. Stir in tomato paste, chipotle pepper and garlic. Add water, honey, salt and reserved beans and stir to combine. Bring to a boil, cover and pour into crockpot.
4 Cook on high until beans are tender, 3 to 4 hours. Stir every hour. Add boiling water, if needed to keep beans covered and soupy.

Nutrition Facts
Per serving: 208 cal, 8g pro, 35g carb, 7 g fiber, 5g fat, 1g sat fat, 0mg chol, 637mg sodium

Chicken Athena

Prep: 5 minutes
Cook: 4 hours
Yield: 6 servings

6 boneless skinless chicken breasts (6 ounces each)
1/3 cup chopped sundried tomatoes, not packed in oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup Greek olives, chopped
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
salt to taste

Place all ingredients in a crockpot. Cover and cook on high for 4 hours or until chicken is cooked through.

Tips and Tricks
I used scallions in place of the regular onion. This recipe can also be adapted for an oven.
Make It Healthier
Use organic chicken. Omit salt.
How Kids Can Help
Chop onion with food chopper, measure liquid ingredients.
Recipe Source
adapted from Healthy Cooking Magazine

Tuscan Beef Stew

1 can condensed tomato soup
1 can condensed beef broth
1/2 cup apple juice
2 lbs beef stew meat, cut into chunks
3 large carrots, cut as desired
1 tsp italian seasoning
1 clove garlic, minced
32 oz canned cannellini beans (white kidney beans) rinsed and drained

Put all ingredients except beans in crock pot on low for 8-9 hours. Add beans during the last 10 minutes before serving.

Crockpot Turkey Stock

Don't throw that turkey carcass away! Save it for stock and make your dollars stretch a little further.

Prep: 5 minutes
Cook: 7-8 hours
Yield: ~4 cups chicken stock

carcass from one 10-15 pound turkey, including bones and skin
4 cups water
1 medium onion, coarsely chopped
2 medium carrots, coarsely chopped
1-2 celery ribs, coarsely chopped
1/2-1 cup fresh parsley
1/2 cup fresh dill

Place all ingredients in crockpot. Cover and cook on low for 8 hours. Let cool, then strain bones and vegetables out. Place remaining liquid in a bowl and refrigerate. Every few hours, remove bowl from refrigerator and skim fat from top of liquid.

Tips and Tricks
Don't be surprised in the first hour if the stock smells like burning bones. This is normal, and the smell will soon change to that of yummy turkey. This recipe is also appropriate for chicken. The veggies don't need to be peeled and the herbs don't need to be chopped, since everything will be strained out. I usually use my stock right away, but it can be frozen for up to 3 months. If you're watching your fat intake, leave the skin out of the crockpot.
Make It Healthier
Omit skin and dark meat.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Recipe Source
original

Smothered Round Steak With Egg Noodles

Prep: 10 minutes
Cook: 7-8 hours
Yield: 4 servings

1 pound round steak, cut into 1-inch chunks
1/3 cup flour
salt and pepper
1 can (14.5 oz) diced tomatoes, undrained
1 small can sliced mushrooms, drained
1 onion, chopped
1 medium green pepper, chopped
2 Tbsp molasses
5 Tbsp soy sauce
1 package egg noodles, cooked

In a plastic bag, combine the flour, salt and pepper. Add the meat and shake to coat. Transfer to a slow cooker.

Add the mushrooms, peppers, tomatoes, onion, molasses and soy sauce.

Cook on low for 7-8 hours or until meat is tender. Serve over cooked egg noodles.

Tips and Tricks
I used an 8-ounce package of fresh sliced mushrooms in place of the canned and 3 sliced green onions in place of the regular onion. I also used honey instead of molasses.
Make It Healthier
Use no salt added canned tomatoes. Use low-sodium soy sauce.
How Kids Can Help
Shake bag to coat meat. Pour ingredients into slowcooker.

All Day Crock Pot Chicken

Yield: 6-8 Servings

Marinade:
2 cups chicken broth 2 tbsp brown sugar
2 tbsp frozen orange juice concentrate 2 cloves garlic, minced
1/4 teaspoon pepper dash ground allspice
1 can (6 ounces) tomato paste dash ground ginger
2 tablespoons soy sauce 1 tsp salt

Remaining ingredients:
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

Combine marinade ingredients in a non-reactive container with lid or a large seal able food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight. Place the marinated chicken in the slow cooker. Pot Add marinade to cover chicken. Sautee mushrooms in the butter, then add to chicken in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.

Slowcooker Monterey Chicken

Prep: 40 minutes, plus slow cooking
Yield: 6-8 servings

3-4 chicken breasts
1 clove garlic, minced or pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1 14 oz. can diced tomatoes
juice from one lime
1 Tbsp. flour
1/2 c. chicken broth
2 c. grated cheese (I use Monterey Jack)
avocado if desired

Mix chicken broth & flour in a shaker bottle to make a thickener. Set aside. Add to the crock pot the rest of the ingredients except the chicken, cheese & avocado. Pour the chicken broth mixture in, and then add the chicken on top. Cook on low 7-8 hours, high 3-4.
Take chicken out & shred it. Put it back in the crock put, along with the cheese. Mix in, and let it cook for another 20 minutes. Serve over rice, noodles or as a taco/burrito filling.

How Kids Can Help:
Kids can add ingredients to crock. Kids can juice lime. Older kids can shred cheese.

3 Meal Series Part 1: Roast Beef & Goulash

Prep: 35 minutes, plus 4 hours in crock pot
Yield: 4 servings plus leftovers for 2 more meals

1 4 lb bottom-round pot roast
1 tbs cooking oil
1/2 tsp salt
1/4 tsp pepper
1 large onion, sliced
2 cups beef broth
1 can tomato sauce
1 cup sour cream
1/4 cup flour
1/2 lb egg noodles, cooked

Place roast in crock pot. Add broth, salt & pepper, tomato sauce, and onion. Cook on high for 4 hours. Remove roast, and slice approximately 1/3 of the roast into slices. Reserve remaining roast in fridge for meals later in the week. Strain onions from drippings and reserve. Add flour to drippings in crock pot and whisk until smooth. Add sour cream and heat until thickened. Return onions to sauce. Pour sauce over egg noodles and serve with roast beef.

Beef Stew with Mushrooms

Prep: 45 minutes, plus 8 hours in slowcooker
Yield: 8 servings

4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound white mushrooms
3 tablespoons all-purpose flour
2 cups beef broth
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in beef broth; bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

NUTRITION INFORMATION: Per serving: 272 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 16 g carbohydrate; 27 g protein; 2 g fiber; 359 mg sodium.

Tips & Tricks:
The original recipe calls for beer, which I substituted for beef brother since my family does not drink alcohol or cook with it.

Make And Freeze: Mexican Style Barbeque Beef

Prep To Freeze: 10 minutes or less
Time To Cook: 6-8 hours
Yield: 6 servings

4 pounds chuck roast, fat trimmed
1 tsp kosher salt
1 tsp ground black pepper
1 tablespoon olive oil
1 to 1 1/2 cups onion, sliced into rings
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1 Tbsp dried chilies
1 1/2 tsp minced garlic

Place all ingredients into a large plastic bag. Seal, being sure to squeeze out excess air. Mix ingredients. Label and freeze flat. Use within two months.

To Cook: Thaw overnight in the refrigerator. Place contents of bag into a slow cooker. Cover and cook on low 6-8 hours. Shred meat with two forks, stir to mix seasonings. Serve on warm rolls or tortilla shells.

Tips and Tricks
Reduce the amount of cayenne pepper and dried chilies if you don't like spicy food. If the roast starts to look dry while cooking, add about 1/3 cup water. When thawing the meat, place the bag in a bowl in case of leakage.
Make It Healthier
Use lean meat. Omit salt.
How Kids Can Help
Measure spices. Mix ingredients once bag is sealed.

Chicken & Corn Chili (with vegetarian alternative)

This recipe is courtesy of Rapunzel from Rapunzel's Castle.

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Ingredients

* 1 large onion, chopped
* 1 pound boneless, skinless chicken breasts
* 2 cups low-sodium chicken broth
* 1 green pepper, seeded and chopped
* 1 jalapeno chile, seeded and chopped
* 1-3/4 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 3/4 teaspoon salt
* 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
* 1-1/2 cups frozen corn, thawed
* 2 cans (15 ounces each) cannellini beans, drained and rinsed
* 2 tablespoons stone-ground cornmeal
* Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Tips & Tricks:
I substituted vegetable broth for the chicken, Morningstar Farms Chick'n Strips for the real thing so that the vegetarians will enjoy it as well as the carnivores.

Crock Pot Mediterranean Chicken

Prep: 15 minutes plus cooking
Yield: 6 servings

2 cups mushrooms, sliced
1 (14 1/2 oz.) can tomatoes, whole, drained and cut up
1 (6 oz.) jar artichoke hearts, marinated
1 (2 1/2 oz.) can olives, pitted and sliced, drained
3 Tbs tapioca, quick-cooking
2 lbs chicken thighs and/or drumsticks, skinned
1 Tbs Italian seasoning, dried and crushed
1/2 tsp salt
3/4 cup chicken broth, reduced sodium
1/4 cup wine, dry white

In a 3½ - 4 quart slow cooker combine the mushrooms, tomatoes, undrained artichoke hearts, and olives. Sprinkle with tapioca. Place the chicken pieces over the vegetables. Sprinkle with Italian seasoning and salt. Add chicken broth and white wine. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.

Tips & Tricks:
White grape juice can be used in place of white wine, this makes a slightly sweeter sauce. However if you use wine, after so many hours of cooking the alcohol cooks out. In place of artichokes, you can use chopped pimiento olives. I use boneless skinless chicken thighs-this saves me time serving to my kids because I don't have to debone their chicken.

How Kids Can Help:
Wipe mushrooms with a damp cloth to clean
Slice mushrooms in an egg slicer
Drain olives and tomatoes in a colander
Measure & dump seasoning

Nutrition Facts:
112.9 calories; 18% calories from fat; 2.4g total fat; 45.4mg cholesterol; 345.4mg sodium; 358.4mg potassium; 8.8g carbohydrates; 2.0g fiber; 0.9g sugar; 6.8g net carbs; 13.0g protein.

Creamy Seafood Dip

I served this dip at my daughter's first birthday party and it was a huge hit! The original recipe seemed entirely too rich and fatty, so I lightened it up.

Prep: 15 minutes
Cook: 45 minutes
Yield: 17 servings

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 can (6 ounces) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped green onions
1 round loaf (1 pound) sourdough bread
Assorted fresh vegetables

In a mixing bowl, beat the cream cheese, mayonnaise and mustard. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.

Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

Tips and Tricks
I omitted the bread bowl to save calories and instead served the dip in a miniature crockpot. The crockpot also eliminated the oven time. I used fat-free cream cheese and instead of the full fat mayo, used half light mayo and half fat free plain yogurt.
Make It Healthier
See above tips for lightening the recipe. If serving with bread, use whole grain bread.
How Kids Can Help
Measure ingredients. Older kids can beat the cream cheese and mustard. Spoon dip into bread bowl or crockpot.

Slowcooker Scalloped Potatoes with Ham

Prep: 15 minutes, plus slowcooking
Yield: 4 Servings

3 lbs potatoes, peeled, thinly sliced
2 cups shredded cheddar cheese
2 cups chopped cooked ham
2 cans cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder

Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.

This can also be cooked in the oven at 350 degrees for 1 ½ hours.

Tips & Tricks:
Make sure those potatoes are sliced thinner than thin or you will have uncooked potatoes in this dish. Frozen diced hashbrown potatoes can be used in place of fresh.

Wendy's Chili

Do you love Wendy's Chili? Here's a knockoff recipe that tastes surprisingly identical. Now all I need is the recipe for fries to dip in it...

Prep: 3 hours
Yield: 12+ servings

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onions (approx 1 medium onion)
1/2 cup diced green chili peppers (approx 2 chilies)
1/4 cup diced celery (approx 1 stalk)
3 medium tomatoes chopped
2-3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown ground beef and drain off fat.

Combine all ingredients in a large pot.

Bring to a simmer and cook, 2-3 hours, stirring frequently (although not constantly).

Tips & Tricks:
Can be made in a crock pot to skip the stirring. You can use dried beans if you soak them overnight & boil in water for 30 minutes prior to making, then cook in the crock pot on low heat all day.