Chicken Tortilla Soup - Crockpot Recipe

Ingredients:

1 (16-oz.) jar Pace Picante Sauce

2 cans Campbell's Condensed Cream of Chicken Soup

1.5 lbs. skinless, boneless chicken breasts, cut into 1/2-inch pieces

1 (16-oz.) bag frozen whole kernel corn

1 (15-oz.) cans black beans, rinsed and drained

3 soup cans of water

2 teaspoons ground cumin

6 corn tortillas (6-inch), cut into thin strips

1 C. shredded cheddar cheese

1/3 C, fresh cilantro, chopped

Additional shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)
 

Directions:

1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-qt. or larger slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until chicken is cooked through.
3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
4. Stir in cilantro right before serving.
5. Serve with additional shredded cheddar cheese and sour cream for topping. 

Spicy Thai Beef and Rice

Ingredients:

3/4 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1/2 t. crushed red pepper
2 carrots, thinly sliced
3/4 C. Jasmine rice
2 T. soy sauce
1/3 C. chopped fresh mint leaves
1/3 C. chopped fresh cilantro

Directions:

1. Heat large frying pan over high heat.
2. Add beef; stir-fry 3 to 4 minutes or until browned.
3. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer.
4. Mix in carrots, rice, 1-1/2 cups water, and soy sauce. 
5. Bring to a boil.
6. Reduce heat to low.
7. Cover and simmer 20 minutes, or until liquid is absorbed.
8. Mix in mint and cilantro.
9. Remove from heat.
10. Let stand, covered 10 minutes before serving.

Makes 4 servings, about 1-1/4 cup each.

Homemade Spaghetti Sauce

Ingredients:

3 1/4 lbs. Roma tomatoes
10 garlic cloves
1 large yellow onion, diced
8 oz. mushrooms, diced
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. pepper
1 1/2 Tbsp. salt
3 Tbsp. Splenda
1 3/4 cup water
1/8 cup olive oil

Directions:

1. Blend tomatoes in blender. 
2. Peel and chop onion and garlic.
3. Wash and chop mushrooms.
4. In a large pot combine all ingredients and stir to mix.
5. Bring to a boil and then turn down to lowest setting.
6. Simmer for at least 6 hours.
7. The mushrooms should be very slightly firm when done.

Makes about 6-8 servings.
Can be frozen in serving size portions.

Note:  The longer it sits, the better it is.  Should be made at least 2 days before using to let flavors blend.

Salisbury Steak

Ingredients:

1 egg

3 T. crushed butter-flavored crackers

1 T. onion, finely chopped

1/2 t. salt

1/4 t. pepper

1/4 t. rubbed sage

3/4 lb. ground beef

1 can (4 oz.) mushroom stems and pieces, drained

2 T. butter

3 T. all-purpose flour

1-3/4 C. water

2 beef bouillon cubes

1/4 teaspoon browning sauce, optional

Hot mashed potatoes

Directions:

1. In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage.
2. Add beef and mix well.
3. Shape into patties.
4. In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain.
5. Remove to a platter and keep warm.
6. In the same skillet, saute mushrooms in butter for 2 minutes.
7. Stir in flour; blend well.
8. Add water and bouillon; cook and stir until smooth and thickened.
9. Stir in browning sauce if desired.
10. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally.
11. Serve with mashed potatoes.

Yield: 2 servings (or 3, depending on your preferences)

Buttercream Frosting

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract
4 cups sifted confectioner's sugar
2 Tbsp. milk
 

Directions:

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar one cup at a time., beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at medium speed until light and fluffy.
7. Keep icing covered with a damp cloth until ready to use.

Yield:  3 cups
Refrigerate in an airtight container, can be stored 2 weeks.

Sausage Quiche

Ingredients:

1 lb. sausage or pork
2 1/2 C. hash brown potatoes
1 C. shredded cheese (I use Mozzarella)
1 3/4 C. milk
1 C. Bisquick mix
4 eggs
1/4 t. salt
1/8 t. pepper

Directions:

1. Save 1/4 cup cheese for top.
2. Grease 10-inch pie plate.
3. Cook and stir sausage until well done, drain off grease.
4. Mix hash brown potatoes, sausage, and cheese in pie plate.
5. Beat remaining ingredients except 1/4 cup cheese.
6. Pour into pie plate.
7. Sprinkle remaining cheese on top.
8. Bake until golden brown, 40 minutes at 400 degrees F.

Eggplant Parmesan

Ingredients:

1 eggplant (1 lb.), sliced
1/2 lb. sliced fresh mushrooms
1/2 cup grated Parmesan cheese
1 1/2 cup shredded mozzarella cheese
1 jar (24 oz.) spaghetti sauce
 

Directions:

1. Heat oven to 400 degrees F.
2. Spray 13" x 9" pan with cooking spray.
3. Layer half each of the eggplant and mushrooms in pan; top with layers of 1/3 each of the Parmesan and mozzarella.
4. Repeat layers.
5. Top with spaghetti sauce; cover.
6. Bake 35 minutes.
7. Remove foil; sprinkle casserole with remaining cheeses.
8. Bake, uncovered 5 minutes or until mozzarella is melted.

Total time:  50 minutes
Prep time:  10 minutes
Serves 6