Beef Stew - Shelisa

2 pounds beef chuck, cubed
4 red potatoes, cubed
1 12 oz. package frozen peas and carrots
1 pkg dry onion soup mix
2 cans cream soup (mushroom or celery are best)
1 8 oz. can tomato sauce

Thaw. Cook in crockpot on low for 7-10 hours or high for 5-6 hours.

White Chicken Chili - Shelisa

2 Tbsp olive oil
1 Tbsp cornstarch
1 medium onion, chopped
1 can chopped green chilies
2 cans white beans, drained
3 chicken breasts, cut in thirds
2 c. chicken broth
2 tsp cumin
2 tsp chili powder
1 tsp salt
1 tsp black pepper

Thaw. Cook in crockpot on low for 4-5 hours. Remove chicken, shred, and return to crockpot before serving.

Butter Chicken

1 tablespoon olive oil
4 cloves garlic, crushed
1 onion, diced
1 (14-ounce) can light coconut milk
1 (6-ounce) can tomato paste
2 tablespoons flour
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
salt and black pepper, to taste
24 chicken tenders


Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato pasta, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.

Chicken Cordon Bleu

3 c chicken, cooked & shredded (rotisserie is awesome)
1 c ham, diced
1 c Swiss cheese, shredded
16 oz. container of sour cream
1 can cream of chicken soup
1/4 t black pepper and thyme
1 t chicken bullion


Combine all and heat over a medium-low heat, stirring frequently so not to scorch.  Serve over egg noodles or rice.

Salsa Chicken

Salsa Chicken
4 chicken breasts
1 15 oz. can of black beans
1 pound bag frozen corn
1 can diced tomatoes with chilis (like Rotel)
1 jar salsa
1 packet of taco seasoning

 Directions:Place all ingredients in bag and freeze. Thaw, then cook on low 8 hours. Serve with rice or on tortillas along with shredded cheddar and sour cream.We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.

TACO BRAID

TACO BRAID

1 FAMILY

1 lb ground beef, browned and drained

1 pkg taco seasoning

1 loaf frozen bread

1 (15oz) can refried beans

2 c.  shredded cheddar cheese

1 greased pan


TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil.

TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

Slow Cooker Apricot Chicken

Ingredients:
1 1/2 cups apricot preserves
1 cup Russian dressing (I used Wishbone brand)
1 envelope dry onion soup mix
6 chicken breasts

Directions:
Mix together the preserves, dressing and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

Serve over rice.

Slow Cooker Tilapia

filets of Tilapia (or other favorite white fish)

1/4 cup mayonnaise

1/2 cup shredded cheese (shredded Parmesan cheese is the best cheese to use, but I have used Cheddar, Swiss, and Mozarella before. (I even have used string cheese! ;-)  )).

juice of 2 lemons

4 chopped garlic cloves

pinch each of salt and black pepper

cook on high for 2 hours. Unwrap carefully and test with a fork. If the fish flakes easily, it's done (2 hours on high has always been enough time in all my cookers), if it doesn't flake super easily, rewrap then cook on high for an additional 30  minutes.

PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.