POT PIE
Take 3-4 boneless skinless chick breast (depending on how much you want)
2-3 cans of cream of chicken soup (depending on how much you want)
1 cup of milk
4 med potatoes
1 bag or box of frozen peas and carrots
1 small onion diced
sage, oregano, basil, parsley, paprika, ground pepper
2 pkgs of Pillsbury Cresent rolls
In crock add Chicken breast, soup, milk, potatoes, onion and all spices Cook on low for about 6hrs stir in bag of carrots and peas to crock cook for about 10min Transfer to pie plate or something similar. Unroll Cresent rolls and place on top of pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 min in oven follow heating instructions on cresent roll pkg.
POTATO BEEF SOUP
1 pound chuck or bottom round
1 marrow bone (optional)
2 quarts water
1/2 large onion, finely diced
1 carrot, peeled and finely diced
1 stalk celery, finely diced
2 tablespoons cup barley
2 cloves garlic, crushed
1 bay leaf
1/2 tablespoon salt
1/8 teaspoon freshly ground black pepper, or to taste
3 large Idaho or russet potatoes
Place all the ingredients except potatoes in crockpot. Cover tightly and cook overnight. In the morning, skim away any scum that rises to the top. Peel and dice potatoes and add them to the soup. Cook additional 8-12 hours. Skim away any visible fat floating on top of the soup. Remove the marrow bone, pick out the marrow and return to soup. Discard the bones and bay leaf.
Remove the meat, cut into bite-size pieces, and return to the soup. Serve hot, in large bowls, as a meal-in-one.
NOTE: An interesting variation on this soup is to substitute 1 cup of baby lima beans, soaked in water to cover overnight, for the barley.
SLOW COOKED MEATLOAF AND POTATOES
2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard
Place the potatoes in a slow cooker. In a large bowl, combine the beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix weel. Place over the potatoes and pat down to form a loaf. In the same bowl, combine the brown sugar, mustard and the remaining 3/4 cup ketchup, mix well. Spread over top of loaf. Cook on low setting for 6 - 10 hours. Drain excess liquid and serve!
TACO CASSEROLE
1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.
Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
LASAGNA
1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can no-salt-added tomato sauce
1/2 (9 oz.) pkg (about
no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Brown ground beef, drain. Spray slow cooker with Pam. Spread 3/4 tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 Alfredo sauce, spreading evenly. Sprinkle with 1 cup Mozzarella cheese. Top with 1/3 ground beef mixture, spreading evenly.
Repeat layers twice, using 2 noodles in last layer. Sprinkle Parmesan cheese on top.
Cover; cook on low for 3 1/2 to 4 1/2 hours. Cut into wedges to serve.