3-4 lb chuck roast
4 medium potatoes, quartered
4 medium carrots, quartered or 1/2 lb baby carrots
1 env dry onion soup mix
3 c water
Put all into crock pot, cover. Cook low 6-8 hours.
Dec 13, 2009
Easy Tuna Casserole
1/2 bag dumpling size egg noodles (or extra wide)
1 can tuna, drained
1 can cream of celery soup
1 can peas
Cook noodles till done. Add tuna, soup and peas, heat through. Serve with bread and butter.
1 can tuna, drained
1 can cream of celery soup
1 can peas
Cook noodles till done. Add tuna, soup and peas, heat through. Serve with bread and butter.
Italian Chicken, Grilled Potato, Corn
Again, pretty simple. Marinade 2-3 boneless, skinless chicken breasts in 1/3-1/2 bottle of Italian Salad dressing for a few hours. (remember to get rid of left over dressing, you don't want to reuse it after chicken has been in it!) Grill chicken until cooked through. Clean 2-3 potatoes, pop in the microwave for a few minutes to start cooking, slice in half, lengthwise, brush with olive oil and sprinkle with kosher salt. Place on grill to finish off. Serve with canned corn or corn on the cob or fresh green beans in the summer!
Steak, Baked Potato, Corn
This is another one that doesn't really need a recipe. Grill a steak, serve with baked potato, and canned corn or corn on the cob.
Blackened Chicken & Beans
2 t chili powder
1/4 t salt
1/4 t pepper
4 boneless skinless chicken breasts (1 lb)
1 T canola oil (I used olive oil)
1 can black beans, rinsed and drained
1 can corn, drained
1 c chunky salsa
4 servings of rice, prepared
Combine chili powder, salt and pepper and rub over both sides of chicken. Heat oil in skillet, cook chicken in skillet, over medium heat 4-5 minutes, each side, until cooked through. Remove from skillet, but keep warm. Add beans, corn, and salsa to skillet. Bring to a boil, reduce heat and simmer 2-3 minutes. Add warm rice to mixture and combine. Serve chicken on top of this mixture.
1/4 t salt
1/4 t pepper
4 boneless skinless chicken breasts (1 lb)
1 T canola oil (I used olive oil)
1 can black beans, rinsed and drained
1 can corn, drained
1 c chunky salsa
4 servings of rice, prepared
Combine chili powder, salt and pepper and rub over both sides of chicken. Heat oil in skillet, cook chicken in skillet, over medium heat 4-5 minutes, each side, until cooked through. Remove from skillet, but keep warm. Add beans, corn, and salsa to skillet. Bring to a boil, reduce heat and simmer 2-3 minutes. Add warm rice to mixture and combine. Serve chicken on top of this mixture.
Creamy Cooker Chicken in CROCKPOT
Warning: I have not tried this one, but plan to.
1 env. dry onion soup mix
2 c sour cream
1 can cream of chicken soup
6 boneless, skinless chicken breasts
6 servings of egg noodles
Combine first 3 ingredients in crock pot. Submerge chicken into crock pot. Cover. Cook on LOW 8 hours. Serve over prepared egg noodles.
I would probably serve this with peas or green beans.
1 env. dry onion soup mix
2 c sour cream
1 can cream of chicken soup
6 boneless, skinless chicken breasts
6 servings of egg noodles
Combine first 3 ingredients in crock pot. Submerge chicken into crock pot. Cover. Cook on LOW 8 hours. Serve over prepared egg noodles.
I would probably serve this with peas or green beans.
Potato Soup in CROCKPOT
8 large potatoes, diced
2 med onions
3 T butter
3-4 slices bacon, I leave whole so I can take it out before serving, it doesn't crisp up, but adds flavor
3 chicken bullion cubes
2 T dried parsley
6 c water
2 c milk
_____
1/2 c flour
1/4 c water
1 t salt
1/4 t pepper
1/4 lb velveeta cheese (optional)
Combine all 8 first ingredients in crock pot. Cover, cook on HIGH 6 hours, then LOW 3 hours. Make paste out of flour, water, salt, and pepper. Stir into soup 1 hour before serving. Add the velveeta at this time also.
This is a very thick soup!
2 med onions
3 T butter
3-4 slices bacon, I leave whole so I can take it out before serving, it doesn't crisp up, but adds flavor
3 chicken bullion cubes
2 T dried parsley
6 c water
2 c milk
_____
1/2 c flour
1/4 c water
1 t salt
1/4 t pepper
1/4 lb velveeta cheese (optional)
Combine all 8 first ingredients in crock pot. Cover, cook on HIGH 6 hours, then LOW 3 hours. Make paste out of flour, water, salt, and pepper. Stir into soup 1 hour before serving. Add the velveeta at this time also.
This is a very thick soup!
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