Saturday, September 13, 2008

Creamy Crock-Pot Chicken Noodle Soup

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

3¼ hours | 15 min prep


  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.

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

  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.