3-4 boneless chicken breasts (can be frozen) 8 ounces cream cheese 1 can RoTel (or 14 ounces salsa) 1-2 packs taco seasoning Optional: 1 cup frozen corn 1 cup black beans Combine all ingredients in a crockpot. Cook on high 4-5 hours. When chicken is done, remove from crockpot, shred and then put it back
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1-1/4 pound Ground Chuck 1 can 15-ounces Tomato Sauce 1/2 teaspoon Salt Freshly Ground Black Pepper 8 ounces, weight Egg Noodles 1/2 cup Sour Cream 1-1/4 cup Small Curd Cottage Cheese 1/2 cup Sliced Green Onions (less To Taste) 1 cup Grated Sharp Cheddar Cheese Preheat oven to 350 degrees. Brown ground chuck in a
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6 boneless, skinless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 package herb stuffing mix 1/4 cup butter, melted Spray slow cooker with nonstick cooking spray. Place chicken breasts on the bottom of the slow cooker. Cover chicken with slices of Swiss cheese. In
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1 (30 oz) package frozen shredded hash brown potatoes 1 lb ground sausage (I used Italian sausage), browned and drained 2 cups shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1 onion, diced 1 green pepper, diced 1 red pepper, diced 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Spray
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Serves 6 Ingredients: 3 pound beef roast 2 cans (14 1/2 ounces each) beef consomme (I can always find this mixed in with the soups) 6-8 buns (we love hoagie buns, but any kind will work) Directions: Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours
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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 Place chicken in bottom of slow cooker.
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30 ounces frozen hash brown potatoes 1 pound sausage (ground, browned and drained) 2 cups cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1 onion (diced) 1 red peppers (diced) 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make
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2 pounds ground beef 1 (10.5 ounce) can condensed French onion soup 1 packet McCormick mushroom gravy mix 1 packet McCormick onion gravy mix 1 Tbsp. flour 1/4 cup ketchup 1 Tbsp. Worcestershire sauce 1 egg 2 slices dried bread (crumbed) or equivalent bread crumbs 2.25 cups water 16 oz. mushrooms 1 medium onion diced
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1 ½ cup skim milk ½ cup + 1 Tbsp. reduced-fat BisquickTM baking mix 3 eggs or equivalent in egg substitute ½ cup frozen peas 6 oz. (1 cup) diced ham ½ cup sliced mushrooms, drained ¼ cup onion, chopped ¼ tsp. lemon pepper ½ cup (2 ¼ oz.) reduced-fat cheddar cheese, shredded Preheat oven
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16 ounces picante sauce ½ cup sour cream 2 tsp. chili powder 2 cups cooked and cubed chicken ½ cup shredded cheddar cheese 6 flour tortillas Stir ¾ cup picante sauce, sour cream, and chili powder together. Add chicken and cheese. Spook about 1/3 cup of the mixture into the center of a tortilla and
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