Unstuffed Bell Peppers

Ingredients

1 lb ground beef
1 cup chopped bell pepper, red or green
1/2c chopped onion
1/2 Tbsp garlic powder
salt and pepper to taste
1 14oz can of tomato sauce
1 cup water
1 cup white rice
2 Tbsp Worchestershire sauce
shredded cheese (optional)

In a skillet, add beef, peppers, onion, garlic and salt and pepper.  Cook over medium-high heat until beef is cooked through. Add water, tomato sauce and worchestershire sauce. Bring to a boil.  Add rice, cover and simmer for approximately 20 minutes. Uncover stir and add cheese on top if desired.

Crockpot Beef Stroganoff

Ingredients

• 1 lb cubed beef stew meat
• 2 can condensed cream of mushroom soup
• 1 chopped onion
• 2 Tbsp Worcestershire Sauce
• 1/4 c. water (more if you want it to be saucier).
• dash of garlic salt
• 8 oz cream cheese (cut up)
• Egg noodles or Amish noodles

In your crockpot, combine uncooked meat, cream of mushroom soup, onion, worcestershire sauce, water and garlic salt. 

Cook on low setting for 8 hrs or high for 5 hrs. 15-20 min before serving, add the cream cheese; stirring occasionally until melted. 10 minutes before serving add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft & ready to eat.



*A small can of mushrooms or fresh mushrooms is a good addition.

Crockpot Chicken N Dumplings

Soup Ingredients

• 6 cups chicken broth
• 1 tbsp. marjoram
• 1 tbsp.. garlic powder
• 4 boneless, skinless chicken breasts – cut into small chunks
• 2 tbsp. olive oil
• 1 large onion – peeled and diced
• 4 large carrots, peeled and sliced
• 4 stalks celery, cleaned and sliced 

Dumpling Ingredients

• 2 cups flour
• 1 tbsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. olive oil
• 1 cup milk
  
  STEW DIRECTIONS:
• Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)
• Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
• In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
• Add the veggies and cut up chicken to the crock pot.
  
  DUMPLING DIRECTIONS:
• In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
• Pour in the oil and milk and mix with a wooden spoon.
• (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
• Cook on high for about 3-1/2 - 4 hours.
• NOTE: The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and gently stir them into the stew to finish cooking. Break one open to be sure it’s cooked all the way through.

Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F.  Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter for several minutes, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35-40 minutes.  Makes 12 servings. 

Gumbo

• 1/2 lb Italian Sausage (I use kielbasa)
• 1/2 lb skinless/boneless chicken breasts, cubed
• 1.5 tbsp vegetable oil
• 1/2 medium red pepper, chopped
• 1/2 medium onion, chopped
• 1.5 celery ribs, chopped
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp cayenne powder
• 21 oz chicken broth
• 1/3 cup uncooked rice
• 1 can diced tomatoes, do not drain
• 1/2 lb shrimp, peeled and deveined (optional)
• 1 cup sliced frozen okra

In a skillet, brown sausage and chicken in oil.  Remove and keep warm.  Saute red pepper, onion and celery until tender.  Stir in the seasonings and cook 5 minutes.  Transfer to a big pot.  Add the broth, rice, and meat and bring to a boil.  Reduce heat, cover and simmer 20-25 minutes, or until rice is tender (if using brown rice, it will take longer).
Stir in tomatoes, shrimp (optional), and okra and cook for 10 minutes, stirring occasionally.

Buffalo Chicken Dip

• 4 oz cream cheese
• 1 cup sour cream
• 1/2 cup hot sauce
• 1/2 cup crumbled bleu cheese
• 1 tsp white wine vinegar
• 2 cups cooked shredded chicken

Mix the cream cheese, sour cream, hot sauce, bleu cheese and hot sauce together until smooth.  Add the chicken and put in the crock pot on low heat for 3-4 hours.  

Creamy Chicken Flautas

• 4-6 chicken tenderloins
• 2 tbsp butter
• 1/2 onion
• 1/4 tsp garlic salt
• 1 tbsp fresh cilantro
• 1/4 tsp oregano
• 3 tbsp cream cheese
• 1/2 cup monterey jack cheese, grated
• salt and pepper, to taste
• 6 tortillas
• cooking spray

Preheat oven to 375 degrees.  Line a 9 x 13 baking pan with aluminum foil and coat with cooking spray. 
Cut chicken into small pieces and cook in skillet with butter until no pink is left.  Cut onion into small pieces and add to chicken, saute for 5 minutes.  Add garlic salt, cilantro, oregano and cream cheese.  Stir and turn off the heat. 
Microwave tortillas for 30-60 seconds, so they are soft.  Add some of the chicken mixture and cheese to each tortilla and roll tortilla up.  Place seam side down in baking pan, and spray the tops with cooking spray. 
Place into oven and cook for 8-10 minutes, turn flautas over, and cook an additional 5 minutes, or until crispy and golden brown.
Serve with salsa, sour cream or guacamole!