Easy chili in the crock pot

lb browned ground beef
1/2 onion chopped
1/2 green or red pepper chopped
1/2 cup chopped celery
2 cans of tomatoes with chilies (I use Rotel) undrained
1-2 cans of red beans (depends how many beans you like) undrained
1/4 cup red wine vinegar
2 tablespoons chile powder
2 teaspoons cumin
1 teaspoon parsley
1 teaspoon basil
1 teaspoon Worcestershire sauce

Brown beef. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, kidney beans, onions, tomatoes, celery, peppers, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours.

Easy baked chicken

This recipe comes mainly from my friend Ashley. I needed something to cook when I had almost nothing in the house!

4 chicken breasts
1 can cream of chicken soup
1 8 oz cream cheese
1 can diced tomatoes (I used the spicy diced)
1 teaspoon garlic powder
s and p

Salt and pepper the breasts and put in dish with a little cooking spray. Mix remaining ingredients together in sauce pan till the cream cheese melts and the sauce comes together. Spoon sauce over chicken. Bake at 350 for 40 minutes or until chicken is cooked.

Serve with extra sauce and rice!

Chicken and Biscuits

2 cups cooked chicken
1 160z bag of frozen veggies thawed
1 cup cheddar
1/2 cup sour cream
1 can cream of chicken soup
1 cup baking mix
3 tablespoons milk
1/4 cup sour cream

Mix first five ingredients together in 8 by 8 dish. Mix baking mix, milk and remaining sour cream together and drop 6 mounds on top of chicken mixture. Bake at 375 for 35 minutes.

Another great one from Kraft!

Easy chicken quesadillas

I poached chicken on Sunday and then had it cooked and all ready to go for the week. A good idea for us working gals!

2 cups cooked chicken breasts
1 onion chopped
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 to 6 flour tortillas (I used spinach)
1 cup shredded Mexican cheese mix or Cheddar
Salsa
sour cream

Directions
Brown the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat another pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Top with salsa and sour cream.

Adapted from Ellie Krieger

Spicy chicken with peppers and basil stir fry

I grew peppers and basil this summer - this is a good use for both!
2 cups rice
1 package of chicken tenders diced
EVOO or wok oil
1 teaspoon crushed red pepper flakes
1 onion sliced
2 pepper red or green sliced
handful of shredded carrots
3 to 4 cloves of garlic
2 tablespoons fish sauce (found in the Asian food aisle)
lots of fresh basil chopped

Cook rice. Heat work or large skillet over high heat. Add oil and crushed red pepper. Add chicken and stir fry for two minutes. Add onions, peppers, carrots and garlic and cook for 2 more minutes. Add fish sauce. Remove from heat. Add basil and toss. Serve over rice.

Adapted from Rachel Ray

Easy Taco Salad

4 tortillas
3/4 lb. ground beef
1 Tbsp. chili powder
1/2 cup Salsa
1 cup kidney beans, rinsed, well drained
4 cups torn mixed salad greens
1/2 cup Shredded Cheddar Cheese
1 tomato, chopped
2 Tbsp. southwest ranch or regular ranch mixed with taco seasoning

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake).
Brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook 5 min. or until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through.

From Kraft

Chicken fajita dinner

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning
4 small boneless skinless chicken breasts
2 green peppers, cut into strips
1/2 cup Salsa
1/2 cup Mexican Style Shredded Cheese

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in baking pan.
BAKE 30 to 35 min. or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.

From Kraft

Bruschetta Chicken

1/4 cup Italian dressing
4 small ]chicken breast
1 medium tomato, finely chopped
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min.

From Kraft

Easy Chicken and Dumplings

6 boneless chicken breasts
Chicken stock
2 (10.75 ounce) cans condensed cream of celery soup
s and p
1 (12 ounce) package refrigerated biscuit dough


Combine the chicken with enough stock to cover, and poach for 15 to 20 minutes. Drain some of the liquid from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Taco Soup

2 pounds ground beef
2 diced onions
1/2 green bell pepper
1 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 (15 1/2-ounce) can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Lots of shredded cheese
Corn chips, for serving
Sour cream, for garnish
Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.

recipe adapted from Paula Deen

Black Bean Soup - great as a main course or as a side with tacos

2 (15 ounce) cans black beans, drained
1 1/2 cups vegetable stock or chicken stock
1 cup salsa
1 teaspoon cumin
4 tablespoons sour cream
2 tablespoons green onion

In an food processor, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. Takes no time at all!

Marinated Tomatoes

Everyone loves this! Every year, we grow so many tomatoes; so this is a great easy salad.
3 tablespoons fresh parsley
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
green onions or chives
4 to 6 tomatoes cut into wedges

Combine all ingredients (except tomatoes) into large measuring cup. Pour into large plastic bag over tomatoes. Marinade for 2 hours.

Reicpe courtesy of Paula Deen

Pizza Pasta

8 ounces ziti
1 pound ground beef
1 onion
2 cloves garlic
1 (28 ounce) jar pasta sauce
4 ounces sliced pepperoni
2 cups shredded italian blend cheese

DIRECTIONS
Preheat oven to 350 degrees
Cook pasta for 8 to 10 minutes
Brown beef with onion. Drain. Combine beef with sauce, pepperoni and pasta and pour into a 9x13 inch dish. Top with cheese.
Bake for 30 minutes, until cheese is melted and golden.

Slow Cooker - Chili & Macaroni

Ingredients:
1 pound lean ground beef 1 can (14 1/2 ounces) diced tomatoes, drained 1 cup chopped onion 1 clove garlic, minced 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 2 cups cooked macaroni

Instructions:
1. Crumble ground beef into slow cooker. Add remaining ingredients, except macaroni to slow cooker. Cover and cook on Low 4 hours. Stir in cooked macaroni. Cover and cook on Low 1 additional hour. Enjoy! To cut fat in this recipe, substitute ground turkey for the lean ground beef.

(I brown beef in pan first for a couple minutes. Then I drain fat, and add to slow cooker with onion, garlic and spices).

Taco Bake

8 crescent rolls
Tortilla chips
1 lb ground beef
2 cups shredded cheddar/mexican cheese
taco seasoning
2 diced tomatos
1 head of romaine, shredded
sour cream

Put crescent rolls in bottom of 9 by 13 dish. Layer ground beef, crushed tortilla chips and cheddar cheese on top. Bay for 30 minutes at 325. Top with tomatos, lettuce, and sour cream.

Mac and Beef - for the nights you have no energy to cook

This is the easiest thing ever...it literally takes 15 minutes
1/2 cup macaroni
1 lb ground beef
1/2 onion
2 gloves garlic
1 teaspoon italian seasoning
1 teaspoon oregano
s and p
1 can tomato sauce
1 can italian style diced tomatos
EVOO
parm or cheddar cheese - whichever you like!

Cook mac for 8 to 10 minutes. Brown beef with onion and garlic. Drain off fat. Add tomatos, sauce, and seasonings. Add cooked mac. Bring to a boil and simmer for a few minutes.

For variation, you an also add:

• green peppers
• 1 can corn
• 1 can of kideny beans

Easy entertaining - Spaghetti and meatballs

If you want to have an easy dinner party, pasta and meatballs might be the way to go!
16 0z of vermicilli
3 6 0z cans of tomato paste
2 14 oz cans of crushed tomatos
1/3 cup of sugar
1/2 cup water
1 tablespoon dried oregano
1 onion
3 cloves garlic
EVOO
fresh basil

Meatballs
1 and 1/2 lbs ground beef
2 eggs
1/2 cup breadcrumbs
1/2 parm cheese
1 teaspoon oregano
1 tablespoon fresh parsley

Make sauce by browning onion and garlic in EVOO. Add tomatos, tomato paste, sugar, oregano and water. Bring to a boil, then reduce heat and simmer. Mix ingredients for meatballs and roll into one inch balls. Drop directly into sauce and simmer for 45 minutes. Finish sauce with fresh basil.

Serve with tossed salad and garlic bread.

Taco skillett - courtesey of Campbells and Liz

1 lb ground beef
1 can tomato soup
1/2 salsa
1/2 cup water
1 onion
1 green pepper
1 chipotle pepper
1/2 cup corn
8 tortillas cut into stripps

Brown beef with onions and peppers. Drain fat. Add soup, salsa, tortillas, and water and bring to boil. Turn down heat and simmer. Add corn. Enjoy