Crock Pot Chicken Enchilada Soup

 

2 tablespoons vegetable oil

2 medium onions, diced

4 cloves garlic, minced

1 quart chicken stock

1 tablespoon chicken soup base

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 (8 oz). can tomato sauce

1 (19 oz.) can enchilada sauce (or two 10 oz. cans)

6 small corn tortillas*, minced

16 oz. Velveeta, cubed

1 cup co-jack cheese, shredded

1 22 oz. bag Tyson roasted and diced chicken, thawed

1 can whole kernel corn**, drained (optional)

Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas!

zuppa toscana

Yield: about 8-10 servings

INGREDIENTS

1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

DIRECTIONS

• Place a large stockpot or Dutch oven on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.
• Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.
• Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

Slow Cooker Cheesy Chicken

Ingredients

·                   4 boneless skinless chicken breasts

·                   1 large onion, chopped (I use Vidalia)

·                   1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions

·                   1 cup cheddar cheese

·                   1 - 10.5 ounce can cream of chicken soup (regular or fat free)

·                   1 -15 ounce can whole kernel corn, drained

Instructions

1.            Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Pizza Casserole

Sick of making the same dishes every week?  Sick of ordering pizza when you can't think of anything else to have?  We all have weeks like that right?  I am constantly searching for new dinner ideas, and always trying to think of new things to throw together. 
As I've mentioned before, I have a soft spot for casseroles.  Don't know why, but I really love a one dish meal, especially during the week.  I came across a recipe a while ago for a little bit of a different version of a pizza casserole and realized right away that it was a great idea, and so easy to tweak to your personal preferences in terms of "toppings".  It was a hit in our house, and every time I've made it sense then I have changed it, depending on what kind of "pizza" I was in the mood for.  The possibilities are endless with this dish, so I'll give you a basic recipe to start you off with. 
Change it up and get creative.  There are no rules with this dish!

Pizza Casserole
1/2 a box of bow tie pasta, cooked until al dente and drained
1, 26 oz jar spaghetti sauce (use homemade sauce if you have it)
1/2 of a large onion, chopped
2 tsp chopped garlic
1 tsp oregano
1/2 lb sweet Italian sausage
1/2 lb cooked ham, cut into cubes
1 container of sliced mushrooms, whatever kind you prefer (I use baby Portabella)
2, 8 oz bags shredded mozzarella
sliced pepperoni - amount to use is up to you
grated Parmesan cheese - amount to use is up to you
Crumble up the sausage in a medium sized pan, and add the onion,garlic and oregano.  Cook until the juices run clear.
Spray an 8 x 11 pan with cooking spray, and preheat the oven to 375.  Coat the bottom of the pan with a thin layer of sauce.  On top of the sauce add 1/3 of the pasta, 1/3 of the sauce, 1/3 of the shredded mozzarella, sprinkle a little of the Parmesan cheese on top of the mozzarella, add the sausage mixture, and then add 1/2 of the package of mushrooms.  For the next layer, add 1/2 of the remaining pasta, 1/2 of the remaining sauce, 1/2 of the remaining mozzarella, sprinkle on the Parmesan cheese, add the ham and the rest of the mushrooms.  For the final layer add the rest of the pasta, all of the remaining sauce, the rest of the mozzarella cheese, sprinkle on some Parmesan cheese and cover the top completely with a layer of pepperoni.
Place in oven and bake for 45 minutes.  Remove from oven and let it set for 5-10 minutes before serving.

Taco Pasta

1 pound ground beef 8 ounce small dry pasta shapes 1 small onion, chopped (or 1 Tbsp minced onion flakes) 1 clove garlic, minced 1 cup salsa 1 packet taco seasoning 3 ounce cream cheese 1/2 cup sour cream Salt and pepper Shredded Cheese for topping Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside. Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired.

Chicken Noodle Casserole

Chicken-Macaroni Casserole

By ratherbeswimmin' on January 23, 2009

Photo by Chef shapeweaver ©

11 Reviews

• 
• Prep Time: 30 mins
• Total Time: 1 hrs
• Servings: 8

About This Recipe

"Southern Living: a simple homey casserole my kids like."

Ingredients

• 1/2 cup chopped onions
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Directions

1. In a large skillet over med-high heat, saute onions in butter until onions are tender.
2. Add in soup and 1 ½ cups cheese; gradually stir in milk.
3. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. Bake in a preheated 350° oven for 30 minutes or until heated through.
6. Top with remaining ½ cup cheese and bake 5 minutes.

Jacy's Meatballs

Meatballs:

1 lb hamburger
bread crumbs
onions
one egg

Mix all together


Sauce:
Per Pan 9x13
Ingridients:

• 1 c brown sugar
• 2 tsp mustard
• 3 tsp worechestier sauce
• 1/2 cup vinager
• 1/2 cup bbq sauce

Directions:

• Cover balls with tin foil but not tight. Then after 20 minutes baste with sauce
• Cook for 10-15 Minutes more with no foil
• serve with rice