Slow Cooker Turkey

We had this for Easter (rather than the traditional ham), and it was melt in your mouth delicious. Soooo good. This would also be a great way to make turkey if you have a smaller crowd at Thanksgiving time. Original recipe here.

5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
1/2 teaspoon garlic pepper (I just used plain garlic powder, and plain black pepper)
1 (10.5 ounce) can turkey gravy (I used a packet, plus a little more water than what it called for)
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried sage (I didn't have sage, so I used savory and rosemary)

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.

Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.

Cover slow cooker, and cook turkey 8 hours on Low. Use drippings to make gravy if desired.

Taco Soup

This recipe is SO simple and SO good! The most
work you'll have to put into it is browning the
ground beef.

Here's exactly what you'll need from the store:

2 large cans of ranch style beans

1 regular sized can of jalapeno ranch style beans
(I usually pick out the jalapenos because there is NO
way my kiddos are going to eat it. It still has the
flavor of jalapenos though and not too spicy)

1 or 2 drained cans of corn. However you prefer it.
( I thought I'd include a photo of a can of
corn....like you don't know what THAT looks like!)

1 package of taco seasoning

1 package of dry ranch salad dressing mix

In addition to the things above you will need:

*(1) lb. of browned ground beef
(in my ground beef I always use chopped onions and chopped fresh garlic with salt and pepper)

*(1) 4 oz. can of green chilies

* (2) cups of water

*Grated cheddar cheese

*Tortilla chips

After your ground beef is done, drain it and dump all of these ingredients (in any order) into your pot, heat it all up, and serve. I always break up tortilla chips and place them on top with come grated cheddar cheese and it is out of this world!

Chicken Pot Pie

This was really yummy! Recipe adapted from here.

2 carrots, sliced into 1/4 inch pieces
1 medium potato, cubed
1/2 onion, diced
1/4 cup fresh or frozen peas
***
3 Tbls butter
3 Tbls flour
1 1/4 cups chicken broth
3/4 cups heavy cream (I used milk)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme, crushed
1/8 tsp ground sage
***
2 cups cooked chicken
Pie Crust Pastry, prepared (enough for the bottom plus the top of a pie)

In a saucepan, cook carrots, potato, onion and peas in a small amount of water, covered, about 10 minutes or until crisp tender. In another pan (skillet), melt butter. Add flour, cook and stir until mixture is golden brown. Slowly add broth, cream (or milk), salt, pepper, thyme, and sage. Cook and stir 5 minutes or until thickened and smooth. Add veggies and chicken and stir until combined.

Place first pie pastry in the pie pan. Top with sauce/chicken/veggie mixture. Place second pastry over and cut slits on top.

Bake 425 degrees for 25-30 minutes (watch crust for browning).

MARINATED FLANK STEAK

Ingredients:
2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak

In a large re-seal able plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired done-ness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees;
well-done, 170 degrees).

Pork Loin Roast

Ingredients:
1 pork loin
Bread crumbs-Italian seasoned
Dijon mustard, small jar
Black pepper

Preheat oven to 450 F.
To a bowl, add Dijon mustard, 1 tablespoon of ground black pepper. Paint the loin with the mustard mix and then roll in seasoned breadcrumbs until it is completely covered. Place loin on a broiler rack and cook for 45 minutes. DO NOT BROIL. Bake on the lower rack of the oven. Slice and serve. This is excellent either hot or cold and reheats in the microwave very well.

Baked Chicken Parmesan

BAKED CHICKEN PARMESAN
2 Tbsp Olive Oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 tsp dried basil leaves
1/4 teaspoon black pepper
6 skinless, boneless chicken breast halves

Bake at 350 in a lightly greased 9 x 13 baking dish
Mix olive oil and garlic. In a separate bowl, mix bread crumbs,Parmesan cheese, basil, and pepper. Dip chicken breast in the oil mixture, then in the bread crumb mixture. Put in a lightly greased, 9X13 baking dish and top with any remaining bread crumbs. Bake 30 minutes or until chicken is not pink.

French Dip Sandwiches

One eye of round roast (fat trimmed off)- covered in sea salt (and/or garlic salt) & crushed pepper.
One can of beef consume

Cook in the crock pot on low.
I also throw in some onions ...and peppers (for me).
You can shred the meat after several hours. Buy your favorite sandwich rolls and wallah...french dip!

Save your meat & make Bethany P.'s Sheppard's pie the next night ( http://recipemamas.blogspot.com/2007/10/shepherds-pie.html)

Sweet and Sour Meatballs

This is a main dish, not an appetizer. I made it for my mom and sister last week, and they both asked for the recipe!

1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs (or, half recipe of the Quick Meatballs below)
julienned carrots
3 cups cooked rice (1 cup uncooked)

Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.

*Notes: The original recipe calls for green bell peppers (instead of carrots), which you can just cut in strips and add in at the same time as the meatballs if you want them. Ditto with sliced water chestnuts (I just don't care for them).

Chicken Milano

Adapted from Domestic Diva in Training.

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
1 cup heavy cream
1 pound skinless, boneless chicken breast halves, diced
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil
8 ounces dry pasta - fettuccini, penne, linguini, etc.

In this recipe, you basically have three pans on the stove top doing three different things:

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried tomatoes and chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Stir in the chicken (from step 3) and basil and adjust seasonings to taste.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
3. In a large skillet over medium heat, warm oil, add chicken to pan, and sprinkle with salt and pepper. Cook, stirring occasionally, until meat is no longer pink inside. Add chicken to sauce and stir.
   

Transfer the pasta to serving plates; top with cream sauce; serve. I LOVE this pasta!!

Creamy Chicken Noodle Soup

It's taken my a few years to come up with the just right chicken noodle soup recipe, but this is one I make very frequently and my kids love. The cream of chicken soup adds a GREAT flavor and makes the soup just slightly creamy.

1/2 medium onion, diced
1 1/2 C carrots, cut up (or 1/2 bag of baby carrots cut up)
3 stocks of celery, chopped
2 T. butter
1 chicken boullion cube
1/4 C water
dash of seasoned salt and pepper
Put chopped veggies in the bottom of a large pot with butter, water, chicken cube. salt and pepper. Stir and put lid on and steam till veggies and tender or translucent (about 10 minutes).

Then add to the pot and bring to boil:
1 1/2 - 2 cans of chicken broth
4 C hot water
3 chicken bouillion cubes
Once boiling, add 1/2 package of noodles or pasta (8-10 oz.)*. Boil noodles in broth for about 8 minutes (or according to package).

Then add:
2 chicken breasts, cooked and shredded/cubed**
2 cans cream of chicken
1/4 t. seasoned salt
1/4 t. pepper

Boil until cream of chicken soup has dissolved and soup is creamy.
Note: You may need to add 1/2-1 C water if soup is on the thicker side.

*I use whatever pasta I have in my pantry. My kids love bowties, shells, or penne and they work great plus it's easier for the kids to eat.
**I cook my chicken in the crock pot with 1/2 can of chicken broth and a generous sprinkle of seasoned salt and pepper on top for a few hours (2 hours on hight for 2 FROZEN breasts or 3-4 hours on low).

Chicken Tortilla Soup

This is "the BOMB" according to my brother Ben. I had made a different tortilla soup and had him over for dinner. He said it was good (I thought it was really good), but my sister's tortilla soup was "the BOMB." So my curiousity got the best of me and I had to have her recipe and find out for myself. And it is excellent. Easily Adam's favorite soup.

2 C cooked chicken, cubed or shredded
1 15 oz. diced tomatoes, mostly drained
1/3-1/2 can of Hatch's green chile enchilada sauce (16 oz.) - this makes it a little spicy so you may want to add slowly little by little
4 oz. green chiles
15 oz. pinto beans (or I've used white or black), rinsed and drained
1 small onion, chopped (I sautee in butter till they're clear before I add)
2 T minced garlic
14 oz. can of chicken broth
15 oz. can of corn, drained
1 15 oz. can of cream of chicken
1 1/2 C water
2 t. chicken bouillion
1 t. cumin
1/2 t seasoned salt
1/2 t. salt
8-10 corn tortillas, cut up in small squares (I have used tortilla chips instead and they worked well)
*Sour cream, tortilla chips, cheese (to put on top of soup)

Dump all the ingredients in crockpot, except tortillas and the toppings (sour cream, chips, & cheese). Cook on low for 4 hours. Add tortillas for the last hour or so (they will mostly dissolve). OR you can cook on stove top for an hour (same thing...dump everything in) and add the tortillas once the soup is boiling. Garnish with sour cream, chips, & cheese!

Chicken Lasagna

4 chicken breasts; cooked and cubed
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs

Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.

Sweet and Sour Chicken

INGREDIENTS:
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil

SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.

DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.

LIME CHICKEN

whisk together:

juice of 4 limes

juice of 1 lemon

3 cloves of garlic minced

3 T. fresh chopped cilantro

3tsp veg oil

1/2 tsp red pepper

2 shakes of pepper

3 shakes of salt

Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!

Loaded Baked Potato Soup

Loaded Baked Potato Soup
Carnation Café, Disneyland (from Delicious Disney)
Serves 6

Ingredients:

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream

Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses

Directions:

In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.

~Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Cranberry Chicken

Cranberry Chicken

Ingredients:

4 chicken breasts

1 can whole cranberries

1 Lipton onion soup packet

1 cup Catalina Dressing

Directions:

Combine ingredients over chicken in baking dish. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through. Serve over white rice.

~this recipe doesn't seem spectacular, buts its really good, kid friendly, and easy to make! Its also a nice change to the chicken/cream of...soup/rice recipes!

Creamy Chicken Soup

This one's in the ward cookbook--it's Tiffany A.'s recipe. We use it frequently and love it! It's hearty and makes a LOT, so if there's only a few of you and you don't want a lot of leftovers, half it. It's great with rolls for taking a meal to someone.

2 chicken breasts
1 lb. carrots, chopped
6 medium potatoes, chopped
1 medium onion, chopped
1 8 oz. pkg cream cheese
3/4 cup milk thickened with 1/2 cup flour
salt and pepper

Boil chicken in large pot until cooked. Strain remaining chicken stock and return to pot. Boil carrots, potatoes and onion in chicken stock until soft. Cut chicken into chunks and add to pot. Add thickening mixture while stirring. Add cream cheese cut up. Stir until cream cheese melts into soup. Salt and pepper (heavily) to taste.

Chicken Broccoli Bake

4 chicken breasts

2 lbs broccoli - fresh or frozen

1 can cream of chicken soup - I usually use the low-fat version

1/2 cup milk

1/2 cup mayo

1/4 cup miracle whip

1 cup grated cheese

2 tsp lemon juice

1/2 cup parmesan cheese

Simmer chicken in water for 30 minutes.  Remove chicken and let cool.  Place chicken on top of broccoli in a baking dish.  Combine and heat soup, milk, mayo, and miracle whip in a saucepan until smooth.  Remove from heat and stir in cheese.  Add lemon juice to taste.  Pour over chicken and broccoli. Bake covered for 30 minutes at 350.  

Apple Pork Chops

You will need 2-6 pork chops depending on how many people you are cooking for.

(I have tried bone-in and boneless and prefer bone-in because they are more tender and have more flavor).
2-3 cans of apple pie filling
Stuffing or bread crumbs (which ever you prefer)

Preset oven to 350
Layer the baking pan with 2-3 cans of apple pie filling depending on how many you are making (obviously the more pork chops the more apple pie filling you will use) and just spread the filling over the bottom of the pan.

Brown the pork chops on the stove in a frying pan. Don’t cook all the way, just brown them a little.

Place the browned pork chops on top of the apple pie filling.

Put stuffing or bread crumbs on top of the pork chops.

Place in oven and bake for 40 min–60 min depending on how many pork chops you are cooking.

Teriaki Ranch Chicken

I thought this chicken was sooo yummy. It does take a little time though, so for me it's going to be more of a company/special dinner recipe.

2 T vegetable oil
4-6 boneless, skinless chicken breast halves (flatten w/meat mallet if desired)
flour
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (optional)
1/2 lb. bacon, cooked and crumbled

Pour flour (1 cup?) into a ziplock bag or a bowl. Press each piece of chicken in flour, then shake off excess. In a large skillet over medium high heat, brown chicken breasts in oil for 4-5 min on each side.

Place browned chicken breasts in a 9X13 baking dish. Brush with teriyaki sauce, then spoon on the Ranch. Sprinkle with cheese, green onions, and bacon bits.

Cover with foil and bake at 350 for 25-35 minutes, removing foil for last 10 minutes of baking time.