Crockpot Recipes for Busy Spring Evenings
If you are like me spring is a busy time of year, between kids sporting events (softball here), working in the garden and just plain trying to enjoy some of the nice weather, dinner planning sometimes take a bit of a back seat.
And of course when that happens take out happens, or running to the deli at your local store and pretty soon your food budget is stretched all out of shape.
How I combat that is the crock pot, not only does it not heat up the house, but I can fill it in the morning when I am a bit more in planning mode, and then I dinner ready for the evening regardless of what the evening brings.
CROCKPOT OOEY GOOEY MEXICAN CHICKEN
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chili’s
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Monterey Jack cheese
In the Crockpot whisk together the soups, water and spices. Stir in the salsa, beans and green chili’s. Place the chicken breasts into the mixture. Cook on low 6 hours. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for “taco” salad.
2lbs ground beef
1 finely chopped onion
1 can crushed tomatoes
a few splashes of Worsteshire
3/4 c. ketchup
1 t. garlic powder ( or minced garlic )
Take 2 pieces of bread of several crackers and soak them in milk. (make it look like mushy oatmeal )
Add this to your mix.
I use a round crock pot and just spread it to cover the bottom. Cover with a thin layer of ketchup.
Cook on low for 8 hours.
Stuffed Chicken Rolls
6 large skinless boneless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup – undiluted
1/2 cup chicken broth
chopped fresh parsley — optional
Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast.
Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
Cover and refrigerate for one hour. In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a 5-qt slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
And for dessert if you happen to have two crock pots
Peanut Butter And Hot Fudge Pudding Cake
1/2 cup flour
1/4 cup sugar
3/4 tsp baking powder
1/3 cup milk
1 Tbs vegetable oil
1/2 tsp vanilla
1/4 cup peanut butter
1/2 cup sugar
3 Tbs cocoa
1 cup boiling water
Combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into greased Crock Pot.
Stir together 1/2 cup sugar & cocoa. Gradually stir in boiling water. Pour mixture
over batter. Do not stir. Cook on high 2 – 3 hrs or until toothpick comes out clean.