Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Creamy Crock-Pot Chicken Noodle Soup

This looks interesting...adding it to my list to try!!

3¼ hours | 15 min prep

SERVES 4 -6

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 3 (5 ounce) cans cooked chicken
• 1 (9 ounce) package frozen mixed vegetables
• 1 teaspoon ground black pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon celery salt
• 2 cups egg noodles
• 2 1/2 cups water

1. 1.) In your crockpot, pour all three cans of soup and water.
2. 2.) Whisk together until smooth.
3. 3.) Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
4. 4.) Cover: cook on low setting for 6-8 hours or high setting for 3-4 hours.
5. 5.) After cook time, make sure the crock pot is set on high and add dried egg noodles.
6. 6.) Cook on high for 20-30 minutes or until noodles are tender.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Mexican Stuffed Shells

I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.

50 min | 15 min prep

12 -18 shells

• 12-18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons taco seasoning, I use recipe # 4292
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Chicken Stroganoff

In the crockpot

2-4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 packet of onion soup mix

Cook on low for 8-10 hours

Add a container of sour cream about 15 minutes before you serve.

Cook either rice or egg noodles (or both) and pour the stroganoff over it!!

Super EASY and really Yummy!!! It took me 5 minutes to make this morning and then 10 minutes just before I served it to make the rice and noodles!!

Spaghetti Meat Sauce

I found this original post on Allrecipies.com but after I browned the meat I moved it to the strainer and then I sautéed one green pepper and 2 cloves of fresh garlic for about 5 minutes before I added the rest of the ingredients back to the pot. Also, I didn't have stewed tomatoes so I added a can of whole tomatoes, liquid and all. Very easy, quick and way better then the jar!!

INGREDIENTS:
1 pound lean ground beef
1/4 cup chopped onion
2 (14.5 ounce) cans stewed
tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (4.5 ounce) can mushrooms,
drained

DIRECTIONS:
1. In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, basil, garlic powder, oregano and mushrooms into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.

Lasagna

This lasagna recipe is from Susan. This is GREAT lasagna! I have not tried to make it on my own yet!

Meat Mixtures

3 lbs ground beef

Salt

Onion

Pepper

Parsley

Basil

Cook and drain

Add 4 tablespoons bread crumbs

2 raw eggs

4 hard boiled eggs (chopped)

Ricotta cheese mix

24 oz ricotta cheese

Parsley

1 T basil

4 hard boiled eggs

a few bread crumbs

Sauce

1 can tomatoes juice

2 large cans tomatoes sauce (28 oz each)

3 small cans of tomatoes paste

a little parmesan cheese

Basil

Salt

Sprinkle dried onions and garlic powder in sauce

9x13 pan

1 – Sauce

2 – Cooked noodles

3 – Mozzarella cheese

4 – Hamburger mixture (use hands and sprinkle)

5 – Ricotta cheese mixture

6 – Parmesan cheese (Kraft)

7 – Cooked noodles

8 – Mozzarella cheese

9 – Meat mixture

10 – Not much sauce

11 – Parmesan cheese

12 – Ricotta cheese mixture

13 – Noodles

14 – Sauce (cover noodles so you can’t see the noodles)

Cover with foil and back at 350 degrees for 1 ½ to 2 hours.

Note – a single batch makes a 9x13 and a 8x8 pan.

Doubling recipe

3 - 12 oz mozzarella

3 – cremette 1 lb boxes of noodles

Chicken and Spinach Lasanga

This was from a women I used to work with, Jean. Very good...but also pretty time consuming and mine was soupy! Mark just requested this again so it must have tasted really good!!

1 white onion, chopped
1 clove garlic, minced
1/2 cup butter
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken broth
3-4 cups cooked, cubed chicken
16 oz mushrooms, cut up
1 1/2 cup milk
1 1/2 cup grated parmesan cheese
4 cups mozzarella cheese, shredded
1 tsp dried basil
1/2 tsp ground black pepper
1 pkg lasagna noodles
2 cups ricotta cheese
2 eggs
2 - 10 oz pkg of frozen spinach, thawed and drained
1 tsp chopped fresh parsley

1. Make ricotta cheese mixture; combine ricotta cheese, 1/2 c parmesan, 2 eggs, and a little salt and pepper. Set aside.

2. Make the sauce; Melt butter in a large saucepan. Saute the onion, garlic and mushrooms. Stir in flour and salt, whisk until smooth. Gradually add the broth and milk, stirring with whisk until smooth. Over medium heat bring to a boil, stirring frequently. Boil for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of parmesan, add basil and pepper. Set aside.

3. Cook noodles

4. Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray.

5. Layers;
A. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the chicken
B. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the spinach
C. 2 cups mozzarella, 1/3 sauce. 1/2 cup parmesan, parsley

6. Cover and bake 35-40 minutes. Uncover and bake an additional 10 minutes.

Tuna Macaroni Salad

I love tuna salads and this is my favorite!!

INGREDIENTS:

16 ounces macaroni 2 (6 ounce) cans tuna, drained 1 (15 ounce) can peas, drained 1 (15 ounce) can carrots, drained

1 (1 ounce) package dry Ranch -style dressing mix 1 cup mayonnaise 1/2 cup milk salt and pepper to taste

DIRECTIONS:

1.	In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2.	In a large bowl, combine pasta, tuna, peas and carrots.
3.	Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.

Hot Dish

Susan gave me this recipe to make for a friend when she was sick and needed something that I could make ahead of time and she would have no preparation needed to feed her family. I have not made this for my family yet..but it is on my list to try!! Mark loves it!!

• Creamette Brand spaghetti elbow macaroni noodles (I like these because they are a little smaller than regular elbow macaroni and don’t get so squishy. Use about a half of a 1# box.
• Can of corn (drained well)
• Ground beef (about 2#, browned in salt, pepper, and chopped onions)
• 1 can of tomato soup
• 1 28oz.can of crushed or whole tomatoes(if you use whole, just squish them yourself in a bowl ahead of mixing with other ingredients)

Boil noodles, and then set aside.

Brown ground beef with salt, pepper, onion. Drain very well. Set aside.

Put in pan tomato soup (not mixed) just the soup. Add tomatoes. Then add drained corn. Then next the meat. Finally, add the noodles. You may have to add more tomatoes (even tomato sauce works). You may need more noodles too. It is all hit and miss. However, this recipe is quite accurate, I am sure. If the hot dish needs more seasoning, you may add more and pepper to it when it is all mixed.

Alfredo Sauce

We love, love, love this alfredo sauce!! My husband just mentioned this as one of his favorites!! I make egg noodles and garlic bread with it. Found on allrecipes.com


INGREDIENTS:

1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley

DIRECTIONS:

1.	Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.