Italian Chicken

This is one of my fav crock pot recipes. Not the healthiest, but sure is the yummiest!
2-3 Chicken Breast
1 block cream cheese
1 can cream of chicken
1 packet itallian seasoning
splash of milk

Throw chicken in crock pot, and mix all other ingredients in bowl then pour over chicken. Cook on low or high, about 6 hours or so. Serve over rice or potatoes.

Cowboy Burgers and Zuchinni Kabobs

This recipe is from picky palate. I would change a few things next time, like make 4 burgers instead of 2 large ones.

1 lb bacon

1 1lb ground beef
2 Tablespoons fresh minced garlic

2 Tablespoons worchestershire sauce

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1/2 Cup shredded cheddar cheese plus 1/2 Cup for topping burgers

2 seeded onion rolls, split and toasted

4 Tablespoons mayonnaise

1 Cup shredded iceburg lettuce

4 slices tomato, 1/2 inch thick

4 baked onion rings

2-4 Tablespoons BBQ sauce (I used KC Masterpiece)

1. Preheat grill to medium high. Fry bacon in a large skillet over medium heat until browned and crisped. Drain and save drippings. In a large bowl combine the beef, garlic, worchestershire sauce, salt, pepper and cheddar cheese. Form into 2 large patties and grill for 4-5 minutes each side. During the last few minutes, add additional cheddar cheese to melt. Place mayonnaise onto both sides of split rolls and layer lettuce, tomato, burger, onion rings then BBQ sauce on bottom rolls. Place roll on top and serve!

2 LARGE Burgers

Bacon Ranch Zucchini Kebabs

1 large zucchini, sliced into 1/2 inch slices then quartered

1 large yellow squash, also quartered

pinches of kosher salt and fresh cracked black pepper

1 1/2 Tablespoons of Bacon drippings

1/2 teaspoon dry Ranch seasoning

1. Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve.

8 skewers

Red beans and rice

Did miss her.......

So I've been all about the crock pot lately since it's 800 degrees in our house and I don't dare turn on the oven.

3 cans red beans

1 (8 oz) can tomato sauce

1 pkg Polska Kielbasa

1 small onion, chopped

1 clove garlic

1/2 green pepper, chopped

2 dashes Tabasco sauce

1/2 tsp oregano

1/2 tsp thyme

1 tsp dry mustard

1 Tb Worchestershire sauce

1/4 tsp cayenne pepper

1/2 tsp Cajun spice

(Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients directly into the crockpot - Add 3/4 c water. Cook on low for 3-5 hours. I serve it with brown rice in an attempt to be healthy. Sometimes I buy the lowfat Polska Kielbasa too...of course it is not nearly as good!

This recipe came from Sisters Cafe

Mango Chicken & Rice

Rumbi Island Easy Mango Chicken and Rice
4-5 chicken breasts (boneless and skinless)

1 can corn, drained

1 can black beans, drained and rinsed

3 cups mango salsa

Cumin to taste

Lemon Pepper to taste

Coconut Jasmine Rice

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste (To make just buy jasmine rice and cook it with coconut milk in place of water) Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Tostadas

You don't really need a recipe to follow when making these, but I'm putting it on here to remind me of a last minute meal idea :)

Warm up some beans and corn tortillas. Top the tortillas with beans, lettuce, tomato, onion, avacado, cheese, sour cream and el pato or salsa.

I usually serve these with spanish rice.

Spanish Rice

This was a recipe in the Larson Recipe Book, its my go to spanish rice recipe! I usually half this if it's just for Ry and I.
1 cup rice
2 tablespoons oil
1 small onion, diced
1 teaspoon red chili powder ) optional
1 8 oz can tomato sauce
4-tomato sauce cans water
4 chicken bouillon cubes
2 small or one large tomato, diced
Salt and pepper to taste
Suate rice and onion in oil, just until rice starts to get golden. Add chili powder now if using. Add tomato sauce, water, bouillon, and tomatoes. Bring to low boil, reduce heat and cover and simmer for 20 minutes.
Browning rice is essential and don't stir while simmering.

Green Chile Burros

Green Chile Burros
3 pounds pork roast or beef roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

The original recipe says to brown the roast with the onions before putting in the crock pot. I haven't tried that yet, but I'm sure its yummy. I just put it all in the crock pot and let it cook for a good 8 hours or so. I shredded it last time, but cubed would be just as good. Serve in a tortilla with cheese, sour cream and el pato. ( And whatever else is on hand).

BBQ Chicken Pizza

I usually use frozen bread dough because its the easiest, but if I haven't thawed it out or don't have any, I use this recipe for dough.

-Then top with BBQ sauce (the more the better)
-Mozzerella cheese (I've used mexican cheese when I didn't have mozzerella and it's just as tasty)
-Shredded cooked chicken
-Sliced red onion
-Cilantro

Bake at 400 for about 15 minutes or until it looks done :)

Black Bean Salsa Chicken-Crock pot

Combine all of the following in a slow cooker:

2-4 chicken breasts (I usually do 3 and have tons of left overs, but have added up to 6 when we were having guests over)

1 cup salsa

1 15 oz can of corn, drained

1 15 oz can of black beans, drained

1 pkg taco seasoning

I usually just put the chicken in the bottom then mix everything else up in a mixing bowl before pouring over. The chicken can be frozen or fresh, whatever you have.

Cook for 3-4 hours.

shred the chicken about 30 min before you are ready to serve. It will be so tender at this point you can easy just reach into your slow cooker with 2 forks and break up the chicken breasts. Leaving for another 30 minutes will allow the chicken to then soak up all the juices that are in there, otherwise it will be kinda watery.

After shredding it you can add 1/2 cup of sour cream and 1 cup grated cheese, or for a healthier version just use the sour cream and cheese as toppings. I do both!

Great with tacos, burritos, and quesadillas

Fruit dip

1 block cream cheese
1 container cool whip
1 can sweetened condensed milk
some lemon juice

Mix all ingredients with mixer and let chill.

Meatball Recipe

I use these meatballs for spaghetti, and then usually freeze the other half and use for meatball subs.
Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.