Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can condensed cream of potato soup

1 can New England clam chowder

2 cans minced/chopped clams (1 can drained, 1 can undrained)

1 quart half and half cream

1 pint heavy whipping cream

red potatoes peeled and diced

celery diced

onion chopped

salt and pepper to taste

Mix all ingredients into slow cooker. Cover and cook on low for 6-8 hrs.

* Okay I thought I should start telling you which of these recipes I have tried. I made this for our Relief Society Dinner Group tonight and I thought it turned out pretty good. I really like that I could have Clam Chowder in a crockpot, since regular Clam Chowder takes a little longer. I will definitely make this recipe again *

Stew

1 can minestrone soup
1 can tomato soup
1 can water
1 to 1 1/2 pounds stew meat
1 onion, chopped
3-4 carrots, thickly sliced
3-4 potatoes, cut into chunks
Salt and pepper to taste

Combine all in a crockpot. Cook on low for 8-10 hours or high 4-5 hours. Serves 4-6.

Slow-Cooked White Chili

1 pound boneless chicken breast
1 medium onion, chopped
1/2 tsp. minced garlic
1 1/2 cups water
1 15-ounce can great northern (or use cannellini ) beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 11-ounce can whole kernel white corn, drained
1 4-ounce can chopped green chilies
1 to 2 tsp. chicken bouillon granules
1 tsp. ground cumin
Fat-free half & half to taste

Place all of the ingredients except the half & half in a slow cooker. Cover and cook on Low for 7 to 8 hours. Just before serving, remove the chicken from the slow cooker and cube or shred it. Return the chicken to the slow cooker and stir in fat-free half & half to your taste.

Chili Recipe

1/2 to 1 lb. Ground Beef, cooked & drained
1 Can Black or Red Beans
1 Can diced Stewed Tomatoes
1 Can Cream of Mushroom Soup
1 package Chili Seasoning

Combine all ingredients & heat through. Serve with corn chips & cheese.

Taco Soup

1 lb. hamburger, brown, drain, add salt and pepper
1 onion

Add: 1 quart tomatoes
1 can corn with juice
1 can kidney beans with juice
1 small can tomato sauce
1 pkg. Taco seasoning

Simmer for 15 minutes. Serve with Fritos, grated cheese, and a dob of sour cream. Corn bread would also go good with this.

White Chili

1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream

In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.

Have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**

Creamy Potato Soup

1 pkg (30 oz) frozen shredded hash browns
6 cups water
2 cans cream of celery
4 oz Velveeta cheese, cubed
1 cup sour cream (8oz)
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat- stir in soup and cheese. Cook and stir until cheese is melted.

Stir in the sour cream, salt and pepper. Cook and stir until heated through. (Do not Boil.)

Serve with corn bread or crackers.

Creamy Pork Chops

6 pork chops, browned
3 T ketchup
1 T Worcestershire sauce
1 small onion, chopped
1 can cream of chicken soup.

Place pork chops in crock-pot. Mix remaining ingredients together and pour over pork. Cook 4-5 hours or until done. You could also do BBQ sauce.

Crockpot Taco Soup

1 (16 ounce) can pinto beans
1 (16 ounce) can kidney beans
1 (11 ounce) can corn
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 envelope taco seasoning mix
1 envelope hidden valley ranch dressing mix
1 lb ground beef

Cook meat and drain. Add all ingredients to the crock pot. DO NOT DRAIN CANS. Stir it all together and cook on high for a couple hours. Keep on low until serving to keep hot.. You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips. It’s a little spicy, but very tasty.

Refried Bean Soup

1 (15 oz) can refried beans
1 can fat free chicken broth
1 (10 oz.) can Ro-tel or Mexican tomatoes
1 (15 0z) can yellow corn, drained
1/2 Tablespoon reduced sodium taco seasoning mix
Pour all of the ingredients in a pot and mix up and heat through. Can serve with shredded cheese and light tortilla chips, but add points for those.
Serves 8
1 Weight Watcher Point per serving

Crockpot Salsa Chicken

4 chicken breasts
1 c. salsa
1 can cream of chicken soup
2 cups minute rice
Cook on high for 4 hours or on low for 7-8 hours
During the last 10-15 minutes: Break up the chicken and then add rice. Put on tortillas and add cheese, sour cream, etc.

Chicken Tortilla Soup (Slow Cooker)

(tip: keep all these cans on hand and you can throw this together anytime - can also be put in a pot on the stove and warmed)

1 family size can chicken and rice soup
1 can Ro-tel Tomatoes
1 can Texas Style Beans + 1 can water
1 can chicken shredded (optional)
1 can corn (optional)
1 cup grated cheddar cheese (optional)
sour cream
tortillas or tortilla chips

Combine all ingredients and slow cook low 8-10 hours. Serve w/ sour cream, extra cheese, and tortilla chips. (Good without sour cream and cheese if you don't have them on hand)

Chili

1 lb. Jimmy Dean Maple Sausage
4 reg. size cans red kidney beans, drained
1/2 to 1 whole onion chopped
1 pkg. chili mix
1 jar any kind of salsa
1/2 cup or so sugar

Cook Sausage into bite size pieces. Then combine all ingredients into crock pot and cook 3-4 hours on low.
*The maple sausage can be found by the breakfast bacon at the grocery store, or you can replace it with ground hamburger or ground turkey.
*Also, you can make a little extra chili and then use it as the meat base for Navajo tacos, a couple days later. For those just buy a big bag of Rhodes rolls and flatten them out and then fry it. Maybe not too healthy, but it tastes really good! I love them with honey butter too!!!*

Coke Chicken

4 chicken breasts
1 can Coke
1 cup Barbeque Sauce
1/2 cup Ketchup

Throw it all in the Crockpot for 4-5 hours. You can pull out at 3 hours and shred it then turn the crockpot to warm for another hour. Serve over Rice. You can use leftovers for sandwiches too.

Crock Pot Sweet and Sour Chicken

4 boneless, skinless chicken breasts
3/4 cup of water
3/4 cup of ketchup
1/2 cup of sugar
2 T. vinegar
2 T. worchestershire sauce
4 T. soy sauce

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. THAT'S IT!!

Serve this chicken on some rice, cooked peppers, and steamed broccoli.

Crock Pot Chicken and Pototoes

8 potatoes, cut in wedges
Bag of baby carrots
2 cans cream of mushroom soup
1/2 can water
Tub of mushrooms
4-5 chicken breasts cut in strips
Laury's season salt
Southwest seasoning (optional)
Salt and pepper to taste

Throw everything in the crock pot and cook on low for 8 hrs.

Chicken Enchilada Soup

1 large can diced tomatoes
2 cans chicken broth
1 can corn (drained)
1 can black beans, rinsed
1 can green chilis (I have used both the 4 oz and the 7 oz-- just depends on your taste)
1 pkg taco seasoning (the whole package is usually too spicy for kids, so I just use about a third)
1 tsp cumin
4 cooked chicken breasts, cubed. (I have also bought rotisserie chickens from the deli and just pulled off the chicken I wanted instead of cooking chicken breasts)

Pour all the ingredients in a large pot. Simmer until heated through.

Can use cheese, sour cream, Frito's corn chips and green onions to garnish.

Poppyseed Coleslaw

1 bag coleslaw
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 bag rice noodles
approx. 1/2 cup chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing

Mix all the above right before serving and enjoy!

* I made this recipe for our Relief Society Dinner Group. It was a hit! Everyone loved it. It was really good the first day but not one you can really eat the leftovers, the rice noodles go soggy. *

Sweet Aromatic Chicken

1/2 cup coconut milk
1/2 cup water
8 chicken thighs, skinned
1/2 cup brown sugar
2 tbsp soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced
Combine cocunut milk and water. Pour into greased slow cooker. Add remaining ingredients in order listed. Cover. Cook on Low 5-6 hours. Enjoy! Serve with rice.

* I made this with chicken breasts (I never use thighs). We really liked this dish. I wasn't sure when I was cooking it, but decided I liked it in the end. *

Pizza Roll - Ups

· 2 loaves frozen bread dough (or your favorite dough recipe, mine is below)

· 2 cups mozzarella cheese

· 1 cup pizza sauce (to go on pizza)

· 3 cups pizza sauce (for dipping)

· Whatever toppings your family likes, (pepperoni, sausage, ham, pineapple, black olives, etc…)

· Pizza Sauce:

· 2 - 15 ounce cans tomato sauce

· 1 teaspoon Italian herb seasoning

· 1 tbsp fresh parsley

Thaw dough. Using both loaves together, roll into a 14 x 24 rectangle (1/4 inch thick). Spread 1cup pizza sauce mixture on dough. Sprinkle cheese evenly on top of sauce. Top with your choice of toppings.

Roll up, lengthwise like a jellyroll and cut into 24, 1 inch slices.

If freezing, see directions below. Otherwise, spray cookie sheet with non-stick spray and place rolls about 1 inch apart. Bake at 400 degrees for 8 - 12 minutes. Heat sauce in a saucepan and serve as a dipping sauce.

Freezing directions: Place roll-ups on a cookie sheet sprayed with non-stick cooking spray, and flash freeze. When frozen, place 12 roll-ups in a freezer bag. Freeze the dipping sauce in a separate freezer bag.

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups thinly sliced peeled potatoes
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream


PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

* We have made this recipe a couple times. I really like it as does my husband and kids. It is a great change from the normal tin foil dinners. *

Homemade Pizza Dough

2-1/2 C flour

1 t. salt

1 t. sugar

1 T quick-rise yeast (one package)

1 cup warm water

1 T olive oil

In a bowl, combine the first four ingredients. Add water and oil to flour mixture. Add additional flour if needed to form a soft dough. (I have never had a need to). Turn onto a floured surface, knead for 1 to 2 minutes until smooth. Spray bowl with PAM, place dough in bowl and turn to coat. Cover and let rise for 20 minutes. Can leave longer than 20 minutes and its fine. Punch dough down and spread into a 12" or 16" pan.

Chicken and Spinach Stuffed Shells

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

Taco Pasta Shells

• 16 jumbo pasta shells (about 5-6 oz dry)
• 3 cups cooked shredded or ground meat*
• 4 ounces non-fat cream cheese, softened
• 1/2 package (about 2 tablespoons) taco seasoning**
• 1 1/2 cups shredded Monterey Jack cheese
• 2 cups chunky salsa
• 1 cup fat-free sour cream
• optional garnish

Preheat oven to 375 degrees.

Cook pasta shells according to package directions. Drain and rinse with cold water. Cover with cold water until ready to use. Set aside.

While shells are cooking, shred cooked meat, or brown raw lean ground beef until cooked through. Stir together softened cream cheese, seasoning mix, 1/2 cup shredded cheese, 1/4 cup salsa, and 2 tablespoons water. Add meat and mix.

Spread 1 cup salsa in bottom of a 9x13 baking dish. Drain pasta shells; fill each with equal portions prepared meat mixture and place in prepared baking dish; spoon remaining salsa over top of shells. Cover with a lid or foil and bake 15-20 minutes or until heated through. Remove cover, sprinkle with remain shredded cheese; continue to bake 5 minutes to melt cheese. Serve with a dollop of sour cream and garnished with snipped cilantro, parsley, chives, or green onions.

Notes:
To reduce sodium, look for reduced-sodium salsa or use fresh salsa

* Try browned ground beef, shredded roast, or shredded grilled chicken (skin removed). Nutrition analysis was calculated using grilled boneless skinless chicken breast.

** Use more or less taco seasoning to meet taste preference.