1 lb ground beef
1 c. onion chopped
1 (30 oz) jar meatless spaghetti sauce
3 1/2 c. water
1 (16 oz) package frozen mixed vegetables
1 (10 oz) can diced tomates and green chiles **
1 c. sliced celery
1 tsp. beef bouillon granules
1 tsp. pepper
Brown beef and onion; place in crock pot. Add all other ingredients and cook on low for 8 hours or until vegetables are tender.
* I added only a can of diced tomatoes and have included a can of green chiles if you choose to add it.
Sunday, January 10, 2010
Crockpot Barbecue
2 lbs cubed beef
1 bottle of your favorite barbque sauce
salt, pepper and other seasonings to taste
1 large onion, cut into chunks
Season meat and place in slow cooker. Pour barbeque sauce over meat and add onion. Cover and cook on low for 7-8 hours; until tender. Place barbeque beef over rice or on rolls.
1 bottle of your favorite barbque sauce
salt, pepper and other seasonings to taste
1 large onion, cut into chunks
Season meat and place in slow cooker. Pour barbeque sauce over meat and add onion. Cover and cook on low for 7-8 hours; until tender. Place barbeque beef over rice or on rolls.
Saturday, January 9, 2010
December Favorites
Here are the favorites for December. These are the ones the group wants repeated.
Western Corn Chowder
Italian Chicken
Pasta Fagolio Soup
Mexican Pork
Western Corn Chowder
Italian Chicken
Pasta Fagolio Soup
Mexican Pork
Thursday, January 7, 2010
Crockpot Apricot Chicken
4 skinless/boneless chicken breasts
1 jar Apricot jam
1 Onion soup mix packet
*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice
1 jar Apricot jam
1 Onion soup mix packet
*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice
Wednesday, January 6, 2010
Crock Pot Ham and Potatoes
1 package( 32 oz.) frozen hash browns
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup condensed
1 can evaporated milk
1 1/2 cups cooked ham chopped
2 cups grated cheese,
Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup condensed
1 can evaporated milk
1 1/2 cups cooked ham chopped
2 cups grated cheese,
Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.
Broccoli Chicken and Rice
1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/3 cup chopped onion
1 (10.75 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monterey Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions
Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 350 degrees. Uncover and top with French fried onions. Bake additional 10 minutes.
1 (10 oz.) package frozen broccoli
1/3 cup chopped onion
1 (10.75 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monterey Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions
Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 350 degrees. Uncover and top with French fried onions. Bake additional 10 minutes.
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