Sarah's Favorite Chili
I got this recipe from a Sarah, who got it from a Sarah, hence the name :) I did lose the recipe card years ago, so this is what I do now... hopefully it's close, just in case one of the Sarah's reads it! It's a hearty chili... not soupy. Stick to your ribs kind of stuff! This makes so much you can mix up all the ingredients and freeze half for later, if you so desire. If you don't, you be eating it for days. Half of the recipe feeds Matt and I for about 2.5 dinners. Make a full pot for a crowd.1 lb ground beef, browned
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 cans dark red kidney beans, drained
1 can baked beans (without bacon, unless you want that in your chili)
2 cans petite diced tomatoes
1 can petite diced tomatoes with green chiles
1 can corn
1 1 oz package chili seasoning
1. Place all ingredients in 5 qt slow cooker (it will be full!). Cook on low 8-12 hours.
2. Serve with sour cream, shredded cheese and crackers. You won't be disappointed, I promise!
Cream Cheese Chicken with Broccoli
4 lb boneless skinless chicken breasts, cut into 1/2 in pieces
1 t olive oil
1 pkg (1 oz) Italian salad dressing mix
2 c sliced mushrooms
1 c chopped onion
1 can (10.75 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg (8 oz) low-fat cream cheese, cubed
1/4 c dry sherry
hot cooked pasta (I used fettuccine)
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5 quart slow cooker. Cover; cook on low 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 min over med heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.
Chicken Marsala
http://www.pillsbury.com/recipes/slow-cooker-chicken-marsala/d00785b5-3bcb-4a19-a752-d175d763441f/ or search pillsbury.com for Slow Cooker Chicken Marsala
Wild Rice and Mushroom Casserole (with optional sausage!)
1 lb Italian sausage, browned and sliced (optional)
2 T olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 t dried oregano
1 t paprika
2 T butter
2 T all-purpose flour
1.5 c milk
8 oz pepper jack, Cheddar or Swiss cheese, shredded (I usually use sharp cheddar)
1 t salt
1/2 t black pepper
2 c wild rice mix, cooked according to package instructions (I usually use 2 boxes of rice-a-roni long grain wild rice mix)
1. coat slow cooker with nonstick cooking spray.
2. heat oil in large skillet over medium heat until hot. add onion, bell pepper and mushrooms. cook and stir 5-6 minutes until vegetables soften. add garlic, tomatoes, oregano and paprika. continue to cook and stir until heated through. Transfer to large bowl to cool. (add in sausage, if using)
3. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4-5 minutes. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
4. combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared slow cooker. Cover; cook on LOW 4-6 hours or on HIGH 2-3 hours.
Slow Cooker Chicken Taco Soup
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx Awesome Beef Stew for Beef Stew Haters
