Chicken Tortilla Soup

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)

1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce"
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

Santa Fe Soup

Ingredients: 1 can pinto beans 1 can black beans 1 can kidney beans in tomato sauce 1 can white corn 1 can petite diced tomatoes 1 can tomato and chilis - mild, medium, or hot 1 package taco seasoning 1 package ranch dressing mix, dry 1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place) Directions: Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours. Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy! NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!

Mexican Chicken Haystacks

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

Beef Stew

2 lb. Stew Meat floured and browned
Potatoes
Carrots
1 Medium Onion, chopped
Celery (if desired)
McCormick Beef Stew Mix

Mix in a Crock-Pot and cook on Low for 4-6 hours.

Taco Soup

1 lb. Ground beef
1 small onion, chopped
1 can diced stewed tomatoes
1 can corn
2 cans tomato sauce
1 pkg. Taco seasoning
Sour Cream
Shredded Cheddar Cheese
Fritos


Brown beef and onion. Drain grease. Combine rest of ingredients in a pot (crock pot works well). Add water if it is too thick. Serve with Sour Cream, Shredded Cheddar Cheese, and Fritos.

Pork BBQ

Pork roast
BBQ sauce of your choice (I highly recommend "Bone Suckin' Sauce" from NC!)
Sandwich rolls or buns

Place pork roast and BBQ sauce in crockpot. Cook on low 8-10 hours. Shred, cool, bag and freeze. You can freeze the buns as well, so you have enough for your family, and can buy them in bulk.

Reheat and serve on buns with slaw on the side:

Crockpot Lasagna

Lasagne noodles
Spaghetti sauce
Browned ground beef (optional)
Mozzarella cheese (shredded)
Ricotta or small curd cottage cheese
Grated Parmesan cheese
Eggs

You’ll also need:
1 – 1 gallon ice cream tub (for family of 4-6) or ½ gallon tub (for family of 2 – 4)
2 gallon freezer bags

Cook noodles ½ the time indicated on the box. Drain and rinse with cold water. Combine spaghetti sauce and meat (if desired) in bowl. Combine cheeses and 1 – 2 eggs in another bowl, reserving about 1/2 -1 cup of Mozzarella for the top. Place freezer bag in the tub, and press into bottom and sides, removing air bubbles. (I found it helpful to fold the opening of the bag over the sides of the tub.) Spray with non-stick cooking spray. Place small amount of sauce in bottom. Cutting or tearing noodles as you go to make them fit, layer noodles, then cheese mixture, then sauce. I usually fill the tub about ½ way (using the gallon tub), and it makes about a 5 – 6 layer lasagne. Finish off with noodles, sauce and sprinkle with shredded mozzarella.

Freeze in the container until solid, then remove bag and seal, pressing out the air.

To serve, remove FROZEN lasagne from bag. Place in crock pot and cook on high for 3 – 3 ½ hours (1/2 gallon container) or 4 – 5 hours (1 gallon container).

This is the BEST lasagne! ;o)

BBQ Chicken

4-6 Chicken Breasts (or whatever you need to feed your family)
1 bottle BBQ Sauce

Dump in a ziploc bag and freeze. When ready to bake, put in refrigerator overnight. As the chicken thaws, it marinates.

To Bake, either put in a crockpot on low for 6-8 hours or bake @ 375* for 30-40 minutes in a casserole dish.

Baked Chicken Breasts

2 - 3 whole chicken breasts, halved (boneless, skinless)
2 Tbsp. butter or margarine
1 can (10 1/4 oz.) condensed cream of chicken soup
1/2 c. orange or apple juice
1 tsp. leaf tarragon or rosemary
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 can (4 oz.) sliced mushrooms, drained

Rinse chicken breasts and pat dry; place in crockpot. In saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8-10 hours.

NOTE: When I prepared this, the chicken came out so tender, it was falling apart. So, I shredded it, and served it over rice. We also found that shredded, it makes a GREAT sandwich filler!

Cool, bag, lay flat to freeze.

To serve: Thaw chicken and reheat. Serve as half-breasts with sides, or shredded on rice, or shredded on sandwich rolls.