CROCK POT RECIPES.....
This 'Tuesday's List' will come in so handy at our house. Dinner lately has been such a challenge with 2 picky little eaters. I can hardly get Kinley to even eat these days and London just wants the same thing every night......Paula Deen's Chicken Pot Pie.
Here are some of my favorites....
Beefy Stuffed Peppersfrom Sandra Lee
6 red or yellow bell peppers1 1/2 pounds lean ground beef1 can (11 oz.) Mexican-style corn1 can (7 oz.) sliced ripe black olives1 cup shredded Mexican cheese blend1/2 cup converted rice (this is just plain rice out of the box)1 packet (1 oz.) taco seasoning1 can (10 3/4 oz.) condensed tomato soup1 can (10 oz.) diced tomatoes1/4 cup shredded Mexican cheese blend
1. Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.
2. In a large bowl combine beef, corn, olives, and 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed peppers in a 4 - 5-quart slow cooker.
3. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded. Cover and cook on high-heat setting 4-5 hours or low-heat setting for 6-7 hours.
Mexican Chowderfrom my mom!
3 cups chopped/shredded chicken1 can Mexican corn1 can cream of potato soup1 can diced chilies (undrained)1 envelope taco seasoning mix3 cups chicken broth8 oz. sour cream4 oz. Mexican Velveeta2 tbs. cilantro
1. In crockpot, combine chicken, corn, soup, undrained chilies, taco seasoning, and cilantro. Stir in broth.
2. Cover and cook on low for 8 hours or high for 4-5 hours.
3. Before serving, in a separate bowl, stir about 1 cup of soup mixture into sour cream, then add the cheese. Add sour cream and cheese mixture to remaining soup in crockpot.
Serve with tortillas or in bread bowls!!
My mom doesn't like cilantro so she always leaves it out but either way it is a great soup for a cold night!
HAPPY COOKING EVERYONE!!
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