1 lb. extra-lean ground beef
2 14-1/2-oz. cans chicken broth
2 14-1/2-oz. can diced tomatoes, undrained
1 onion, cut into wedges
1 bell pepper, cut into chunks
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced (My husband prefers to leave these out.)
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 15-oz. cans black beans, rinsed and drained
2 cups water
1 cup rice
Break up beef and put in slow cooker. Add remaining ingredients. Cover and cook on high 5 hours, stirring occasionally.
Rachel Swanton
Thursday, November 13, 2008
Sweet 'n Sour Chicken with Rice
1 lb. baby carrots
1 medium onion, cut into wedges
6 boneless, skinless chicken breast halves
1 20-oz can unsweetened pineapple tidbits
1/3 cup brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water
3 cups cooked rice
Layer carrots and onion in slow cooker. Top with chicken. Drain pineapple, reserving juice. Place pineapple tidbits over chicken. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top. Cook on low 6 hours. Combine cornstarch and water. Gradually stir into slow cooker. Cook 30 mins longer or until sauce is thickened. Serve over rice. 6-servings.
Rachel Swanton
1 medium onion, cut into wedges
6 boneless, skinless chicken breast halves
1 20-oz can unsweetened pineapple tidbits
1/3 cup brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water
3 cups cooked rice
Layer carrots and onion in slow cooker. Top with chicken. Drain pineapple, reserving juice. Place pineapple tidbits over chicken. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top. Cook on low 6 hours. Combine cornstarch and water. Gradually stir into slow cooker. Cook 30 mins longer or until sauce is thickened. Serve over rice. 6-servings.
Rachel Swanton
Chicken and Rice
10-3/4 ounce can cream of chicken soup
1 pkg. dry onion soup mix
2-1/2 cups water
1 cup long grain rice, uncooked
6 ozs. boneless, skinless chicken breasts tenders (or chicken breast sliced in tender size pieces)
1/4 teaspoon black pepper
Combine all ingredients in slow cooker. Cook on low 5 to 6 hours. Stir occasionally. (This is my oldest son's favorite Sunday meal. It is a bland, but a kid's delight with no veggies!)
Rachel Swanton
1 pkg. dry onion soup mix
2-1/2 cups water
1 cup long grain rice, uncooked
6 ozs. boneless, skinless chicken breasts tenders (or chicken breast sliced in tender size pieces)
1/4 teaspoon black pepper
Combine all ingredients in slow cooker. Cook on low 5 to 6 hours. Stir occasionally. (This is my oldest son's favorite Sunday meal. It is a bland, but a kid's delight with no veggies!)
Rachel Swanton
Chicken Soft Tacos
1 to 2 pounds frozen, boneless, and skinless chicken breasts
14-1/2 ounce can diced tomatoes with green chilies
1 envelope low-sodium taco seasonings
Place chicken breasts in slow cooker. Pour in tomatoes and taco seasoning. Cover. Cook on low 6-8 hours or high 3 to 4 hours. Serve in soft tortillas. Top with salsa, cheddar cheese, guacamole and fresh tomatoes.
Rachel Swanton
14-1/2 ounce can diced tomatoes with green chilies
1 envelope low-sodium taco seasonings
Place chicken breasts in slow cooker. Pour in tomatoes and taco seasoning. Cover. Cook on low 6-8 hours or high 3 to 4 hours. Serve in soft tortillas. Top with salsa, cheddar cheese, guacamole and fresh tomatoes.
Rachel Swanton
Friday, November 7, 2008
paula's slow berry cobbler
Heidi Harper
1 10 oz bag frozen strawberries
1 10 oz bag frozen blueberries
1 10 oz bag frozen raspberries
(feel free to mix and match on the berries. Just make sure you have 30 oz worth.)
1/3-2/3 C sugar (depending on your preference of sweetness)
1/2 C baking mix
topping:
2 1/4 C baking mix
1/4 C sugar, plus 1/4 C
4 T butter melted
1/2 C milk
2 t ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray. In a large bowl, toss together all the frozen fruit, sugar and 1/2 C baking mix. Transfer to the slow cooker. In another large mixing bowl, stir together 2 1/4 C baking mix, 1/4 C sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. (or if you are like me and don't like getting your hands dirty, use the spoon.) In a small bowl, stir together the remaining sugar and cinnamon and sprinkle on top of the dough. Put the lid on. Cook on hight for 3-4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.
1 10 oz bag frozen strawberries
1 10 oz bag frozen blueberries
1 10 oz bag frozen raspberries
(feel free to mix and match on the berries. Just make sure you have 30 oz worth.)
1/3-2/3 C sugar (depending on your preference of sweetness)
1/2 C baking mix
topping:
2 1/4 C baking mix
1/4 C sugar, plus 1/4 C
4 T butter melted
1/2 C milk
2 t ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray. In a large bowl, toss together all the frozen fruit, sugar and 1/2 C baking mix. Transfer to the slow cooker. In another large mixing bowl, stir together 2 1/4 C baking mix, 1/4 C sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. (or if you are like me and don't like getting your hands dirty, use the spoon.) In a small bowl, stir together the remaining sugar and cinnamon and sprinkle on top of the dough. Put the lid on. Cook on hight for 3-4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.
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