Slow Cooker Ham and Potato Casserole

I have found a new website that I love for recipes, Six Sisters Stuff.  I tried a recipe from their site last night and it was so delicious.  It could be used for dinner or breakfast.  I halved the recipe and put the other half in a freezer bag for a meal in a couple of weeks.  This recipe is perfect for leftover ham.  When I halved the recipe I used my 2 quart slow cooker.  It was enough for my boyfriend, myself, and lunch the next day. 

Ingredients:
1 (30 oz) package frozen hash brown potatoes, cubed or shredded
1 tablespoon dried minced onion
1 teaspoon salt
1 (8 oz) container sour cream
1 (10.75 oz) can reduced fat cream of chicken soup
2 cups grated cheddar cheese
2 cups cooked chopped ham
1/4 cup butter, melted
1 (6 oz) package, herb-seasoned stuffing mix

Directions:
Spray slow cooker with non-stick cooking spray. Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

Chicken Divan

Searching around for something for dinner and I came across this recipe which I haven't had in FOREVER!  It use to be a staple at the cabin when I was growing up.  I'm going to have to bring it back when we are looking for something for dinner at the cabin.  The best thing was that I had all the ingredients at home which means you might too.  I also halved the recipe because for 2 of us we don't need a 9x13 pan of this recipe.  Oh and I bet this would make a great freezer meal!


7oz. Elbow Macaroni
4 chicken breasts; boiled and cut into 1 in. pieces)
1 bunch of broccoli; lightly steamed (optional)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small brick (10oz) of cheddar cheese; grated
1/2c. miracle whip
2 soup cans of milk
1 small onion finely chopped


Cook macaroni as directed on the box and put in a greased 9x13 pan.  Add broccoli on to top the macaroni.  Mix the rest of the ingredients including the chicken in a bowl.  Gently pour over the macaroni and broccoli.  Top with salt and pepper.  Bake for 40-50 minutes at 350 degrees.

Slow Cooker Chicken Caesar Sandwiches

As the weather is getting warmer we are looking for recipes that require less time in the kitchen so we have more time outside.  I found one...  Throwing chicken in a crockpot before you leave for work, shredded the chicken when you get home and add a few ingredients and the main course of dinner is done.  This chicken is very versatile.  Make a sandwich with it, hot or cold, put it on a salad, add noodles and it makes a noodle salad (similar to tuna salad)... oh the possibilities.  I used chicken I had previously cooked in the crockpot, shredded it and froze it.  Worked perfectly to put the frozen chicken in the crockpot, warm it back up, add the ingredients and dinner was done.  

Ingredients:

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• 1/2 to 1 cup of your favorite Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Directions:

• Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.  
•  Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. 
• Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 
• Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

BLT Chip Dip

I had this last weekend ts a party and it was to die for.  I haven't made it myself but the dip didn't last through the night.

1 c. sour cream
1 c. mayo (not miracle whip)
1 - 2 Roma tomatoes or one regular tomato seeded and chopped
1 pkg. bacon bits or crumbled bacon (amount depends on how much you like bacon)
Salt and Pepper to taste
Can be garnished with fresh parsley

Cheesy Chilada Bake

This one has been a huge hit. I have made it many times and it perfect if you are making multiple meals. The most time consuming is chopping the produce and browning the meat. I made enough veggies and meat for 6 meals in an hour. It will probably take me about 30 more minutes to assemble the meals and I have 6 meals done in 90 minutes. I used yellow and orange peppers instead of green. Please note the serving sizes for this recipe.

Makes 4(9x13 pan)entrees,8 servings each

6 lbs. ground beef
4 green peppers, diced
4 medium onions, diced
2 tsp. minced garlic (about 6 cloves)
4 c. Picante sauce
4 (15 oz) cans tomato sauce
4 (14.5 oz) cans pinto beans
2 tsp. ground cumin
2 tsp. salt
48 corn tortillas
8 c. Mexican cheese, shredded

1. Brown beef, peppers, onions, and garlic in large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin, and salt.
2. Spread 4 cups of the mixture over the bottom of each baking dish. Cover the mixture with 6 corn tortillas, overlapping the edges as necessary to fit in a single layer. Spread 1 cup of cheese over the tortillas. Repeat each layer, finishing with cheese topping.
3. Wrap each dish entirely in plastic. Top with foil, label and freeze.

To cook:
1. Completely thaw one dish in fridge.
2. Preheat the oven to 350 degrees.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 40 minutes, or until center is hot and edges are bubbly.

Comforting Cube Steaks

So my parents bought part of a cow a few months ago and they were kind enough to share with my sister and I, but here is the dilemma... what is a cube steak????  Of course busted out Google (the computer nerd I am) and found out that a cube steak is used to refer to a cut of meat that has been run through a mechanical tenderizer. The resulting steak is called a cube steak because of the cube-shaped indentations made by the tenderizer.  Now that explains what it is but my burning questions is how do I prepare it?  So I continued with my research and found this information: Cube steak can be braised, sautéed or pan-fried. Cube steak can even be baked in a casserole. Examples of cube steak recipes include chicken-fried steak and Swiss steak.  Well, I went in search of some recipes because I was determined to use my cube steaks for dinner... and this is the recipe I choose.

I varied the spices because I didn't have dry onion soup mix at home.  Did you know that you can make a homemade onion soup mix (probably less sodium too)?  That recipe will have to wait for another day...  

I also thinly sliced onions and baked them too.  I would have added mushrooms but I didn't have any.  The soup and soda make a thin gravy mix so you could make mashed potatoes, thicken up the gravy and you have dinner done. Bonus: the house smells amazing.

I was also reading some of the reviews for this recipe and many people used the slow cooker to make this recipe.  The website link is at the bottom of the recipe if you want to read the reviews too.

Ingredients:
4 (4 ounce) cube steaks
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over. 

Allrecipes.com - Comforting Cube Steaks

Slow cooker Orange chicken

I love orange chicken, the non-spicy variety, from Chinese restaurants so I was on a mission to find something similar that was much healthier.  I made the recipe below over the New Year's weekend at my cabin and it turned out very good.  Not quite the same as a Chinese restaurant but close enough.

Ingredients: 

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour

olive oil, for browning the chicken
1 tablespoon kosher salt (use less if you use table salt)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Directions: 

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html