Baked Potato Soup-Crockpot

10	Red potatos, cubed
3 tbs	Flour
3/4 cup	Real bacon bits
1	Red onion, chopped
1	Garlic cloves, minced
2 tbs	Chicken bouillon
1 tbs	Ranch dressing seasoning
2 tsp	Parsley
1 tsp	Seasoning salt
1/2 tsp	Pepper
3 cups	Water

Add 1/2 cup Half and Half 15 minutes before serving. Garnish with sour cream, shredded cheddar, chopped green onion.

Sweet & Tangy Chicken Crockpot

24 oz	BBQ Sauce
15 oz can	Pineapple chunks
1	Bell pepper, chopped
1	Onion, chopped
2	Garlic cloves, minced
6	Chicken breasts

Serve over rice.

Chicken & Dumplings – Crockpot

4	Chicken breasts
1	Onion, diced
2 tbs	Butter
2 cans	Cream of chicken soup

20 oz biscuit dough, torn into pieces (add to crock pot 1/2 hour before eating)

Italian Sausage Stew-Crock Pot

1.25 lbs	Italian sausage links, cooked & cut into pieces
1 package	Frozen italian style vegetables
2	Zucchini, sliced
1 can	4 cheese pasta sauce
1 can	Diced tomatos, undrained
1 can	Tomato paste

White Chicken Chili – Crockpot

1 can	Beans – great northern, undrained, mashed
1 can	Beans – great northern, drained, unmashed
1 lb	Chicken thighs – boneless
1 can	Rotel
1 cup	Chicken broth
1 cup	Onion, chopped
1.5 tsp	Cumin
1 tsp	Oregano

Serve with crusty bread

Fiesta Chicken & Beans – Crockpot

2 cans	Rotel
1 can	Tomato Sauce
1 can	Black beans
1 cup	Frozen corn
1 packet	Taco Seasoning
2 cups	Water
1.5 lbs	Chicken

Add 1.5 cups uncooked rice with 30 minutes to go, service with taco toppings of choice and optional tortillas.

Beer Brussels Sprouts

Ingredients:

• 24 medium Brussels sprouts
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp turmeric
• 6 ounces beer

Wash & trim end of the Brussels sprouts.  Heat olive oil in a large skillet over medium heat.  Place the sprouts in the pan, add sea salt, pepper, turmeric and beer.  Cover and cook for 15-20 minutes, stirring often, or until tender.

Remove from heat, set aside to cool for 5 minutes before serving.

Salmon Dill Sauce

Ingredients:

• 1/2 cup sour cream
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped capers
• salt & pepper to taste

In a small bowl, combine all ingredients.  Chill until ready to serve.  Serve with salmon.

Roasted Fall Vegetables

Ingredients:

• 2 sliced portobello mushroom caps (gills scraped out)
• 2 peeled chopped sweet potatoes
• 3 tbsp olive oil
• 4 quartered shallots
• 2 minced garlic cloves
• 2 tsp fresh thyme
• salt & pepper to taste

Toss all ingredients together.  Spread on a baking sheet and roast at 400, stirring once or twice, until browned, 30 minutes.  Toss with 2 tbsp parsley and more olive oil.

 

Au Gratin Potatoes

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 5 cups thinly sliced peeled potatoes (about 6 medium)
• 1/2 cup chopped onion

Directions

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
• Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.