Chicken a la King

Source: Tammy's Recipes


Chicken a la King

1 cup butter (do not use margarine)
1-1/3 cup unbleached all-purpose flour
2 tsp. salt
4 cups (32 oz) chicken broth
4 cups (32 oz) milk
7 cups diced cooked chicken
16 oz canned sliced mushrooms, drained
1 red bell pepper, diced
*Chicken bouillon powder

1. In a large Dutch oven melt butter. Whisk in flour and salt. Add chicken broth and milk and cook and stir until thickened.**
2. Once thickened, stir in chicken, mushrooms and bell pepper. Cook over medium heat for about 15 minutes to let the flavors blend together.
3. Serve over hot rice, broken toast or egg noodles.

Makes 4 batches (so 4 separate meals worth) of 4 servings each.

*Taste as it’s cooking after the chicken, mushrooms and bell pepper are added and if desired, add some chicken bouillon powder to taste to create a stronger flavor. You may or may not need to add this depending on your preference.

**Make sure to let the base thicken before you add in the remaining ingredients or it will not thicken up afterwards.

To freeze: Let cool and divide into quart or gallon size freezer bags. Remove excess air and seal. Lay flat to freeze.

To serve: Thaw overnight in the refrigerator. Heat through and serve.

White Chicken Chili

White Chicken Chili
Source: SparkPeople

4 cans (15 oz. each) cannellini beans (8 cups cooked beans if cooked from dried)
1 can (29 oz.) petite cut diced tomatoes
1 can (4 oz.) chopped green chiles
2 pkgs. McCormick White Chicken Chili seasoning
3 cups water
2 large boneless skinless chicken breasts (about 1 lb.)

1. Drain and rinse beans (this is to reduce the sodium since canned beans are high in sodium). Add beans, tomatoes, chiles, seasoning packets and 3 cups water to crockpot. Stir ingredients to mix well. Lay chicken breasts on top.
2. Put the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Before serving shred chicken and mix throughout chili.

Makes approximately 12 (1 cup) servings.

*****

*I used a large turkey tenderloin instead of 2 chicken breasts.

My husband declared this recipe a winner. I'm on the fence. It was good, but I'm definitely not in love with it. It will still go into our rotation of meals though. Like I said, it was a good meal, but I wasn't in love with it. I've never had a white chicken chili before, so I might try another recipe sometime in the future. Until then, this is definitely in our meal rotation.

Taco Joe aka Taco Chili

Taco Joe aka Taco Chili
Source: GroceryBudget101.com

1 (16 oz) can kidney beans, rinsed and drained
2 cups frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Fire Roasted tomatoes, undrained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1 envelope taco seasoning
1/2 cup diced onion (I left this out)
1 lb. ground beef, cooked and drained
*For chili add 1 (29 oz) can diced tomatoes

Combine all ingredients and cook over low heat until flavors combine. Can also be cooked on low in a slow cooker.

Serve over brown rice, in whole wheat tortillas, with tortilla chips or corn bread.

*****

Everyone declared this recipe a keeper. I honestly expected my oldest daughter to take one bite and turn up her nose, but she did the opposite. She took one bite and declared that she loved it. She and I ate ours like a dip with tortilla chips. My husband ate his on whole wheat tortillas, and my three year old son at his with a spoon (with cornbread and tortilla chips as a side).

The only thing I might do differently next time is just to use a can of petite diced tomatoes instead of the fire roasted tomatoes. No real reason for the possible swap other than to see how it turns out.


Please excuse the almost empty looking pot. I forgot to take a picture until after we ate dinner. The picture is also deceiving because there was a lot more leftover than it looks like.

Crockpot Chicken Taco

Crockpot Chicken Taco
Source: Absolutely no clue

4 chicken breasts
1 pkt. taco seasoning (or 2 tbsp. homemade)
1 cup salsa
1 (10-3/4 oz) can cream of mushroom soup

Mix all ingredients together in slow cooker. Cook on low for 8 hours (or on high for about 4 hours). When chicken is done, shred the chicken and mix everything together. Serve over brown rice or in whole wheat tortillas.

Crockpot Chicken and Stuffing

Source:

Very simple recipe and was fairly yummy. My daughter did not like the stuffing (that's nothing new with her) and my husband LOVED the stuffing. No complaints from my son (3 years old). I was neutral - I didn't love it, but it wasn't bad either. It probably would have been even better had it been cooked and eaten right away. When I made this, I forgot that we had a previous commitment at dinner time that night. So it was cooked, stuck in the fridge (still in the crockpot) and then reheated the next day (in the crockpot), so that might have had something to do with it.


Crockpot Chicken and Stuffing

4 boneless skinless chicken breast
1 package stuffing mix (i.e., Stove Top)
1 can cream of chicken soup (or SOS mix, prepared)
1/2 cup sour cream
1/4 cup water

Place chicken breasts on the bottom of the crockpot. Top with dry stuffing mix. Combine condensed cream of chicken soup, sour cream and water. Pour over stuffing. Cook on low 4-6 hours.

*I might leave out the water in the recipe the next time and see how it turns out since I thought some of the stuffing was really really mushy. Tasted fine, but the mushy texture turned me off.

**I used SOS Mix, prepared, instead of the cream of chicken soup.

Easy French Dip Sandwiches

Source: A Thrifty Mom

This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.


French Dip Sandwiches

1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)

Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.

*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!

Basic Chili

This is a recipe that I copied out of my mom's personal recipes. I can't remember where she got it from (since I just marked that it was my mom's recipe), but I do remember that it was on a recipe card taped in her cookbook and that she had had the recipe forever (or close to it). It's a very basic recipe that can be tweaked in so many different ways. I pretty much make it as-is but I do add more chili powder to it normally. I also let mine simmer in the crock pot instead of on the stove top as the recipe originally called for. I think it turns out great either way as long as you let it simmer long enough. I just prefer the hands off (no stirring) crock pot method instead. Oh, and I don't wait to add in the kidney beans, I always add them in with everything else, and I haven't had them turn to mush on me yet.


Chili

2 lbs. ground beef
2 cups diced onion (or two onions, diced)
2 cups diced green pepper (or two green peppers, diced)
2 cans (28 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
4 tsp. chili powder
2 tsp. salt
1/4 tsp. cayenne red pepper
1/4 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans, drained

1. In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
2. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through.

Makes 8 or 10 servings.


Smaller version (less meaty):

1 lb. ground beef
1 cup onion, diced (or one onion, diced)
1 cup green pepper, diced (or one green pepper, diced)
2 cans (28 oz. each) tomatoes, petite diced
1 can (8 oz.) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
2 cans (15-1/2 oz each) kidney beans, drained and rinsed

Meatballs & Sauce (how creative of a name...)

Source: All Recipes

This recipe was one that I normally would have NEVER ever made because A) it looks gross to me, and B) the ingredients don't sound like it would turn out to be a very yummy dish (to me). My husband tried this recipe via a coworker and raved about it so much that I had to make it for him. I cooked this up and was pleased with just how simple it was to make, and how yummy it actually was. We had my parents over for dinner and all four adults and both of my children really enjoyed it. It's definitely a "keeper" in our household.

Meatballs & Sauce

2 lbs. Italian meatballs
1 can (10.75 oz) cream of mushroom soup, undiluted (or homemade equivalent)
2 cups (16 oz) sour cream
3/4 cup water

Mix together the cream of mushroom soup, sour cream and water. Place meatballs in a 9x11-inch pan. Pour sauce mixture over meatballs. Cover with foil and bake at 375* for 30-45 minutes or until completely heated through and sauce is bubbling hot. Serve with your favorite side (egg noodles, brown rice, mashed potatoes, etc.).

*I used my homemade turkey meatballs from the freezer, Campbell's Healthy Choice Cream of Mushroom Soup and low-fat sour cream. Using the lower-fat ingredients didn't compromise the taste/quality of the recipe at all.

**This recipe can also be heated/cooked in the crock pot until warmed.

***I also made this with three pounds of meatballs, but decided that I would max out at two pounds of meatballs per the wet ingredients listed above because I wanted it to be a bit more saucy than it was this time. So for a larger group, just double the ingredients and it will still be delicious.

Pizza Bake

Pizza Bake
Source: Six Sisters' Stuff

1-1/2 lbs. ground beef
1 medium onion, diced
1 green bell pepper, diced
1 (6 oz.) pkg. sliced turkey pepperoni, cut into quarter pieces
4 oz. (1 cup) shredded mozzarella cheese
8 oz. (2 cups) shredded cheddar cheese***
12 oz. mini penne noodles, cooked
15 oz. pizza sauce
26 oz. spaghetti sauce

Brown meat, onion and pepper in frying pan. Drain grease and add pizza sauce and spaghetti sauce. *Combine all ingredients in a large crock pot (spray with non-stick spray first). Cook on HIGH for 30 minutes and then LOW for 2 or 3 hours until the cheese melts.

*This can also be baked in the oven. I divided mine into two 8x8 pans (this was pushing it because they were both filled to the MAX), covered and baked for about 30-45 minutes or until heated through and cheese is melted.

**This recipe makes a HUGE batch and is easily two meals. We baked one pan, and the other pan went into the freezer for later. There is still over half of a pan left after eating dinner.

***I forgot to add this in, and it wasn't missed. I'll probably add it in the next time I make it though to see how we like it when it's more cheesy.

Slow-Cookin' Pulled Chicken

(Image taken by Hungry Girl)

Slow-Cookin' Pulled Chicken
Source: Hungry Girl

Ingredients:
1-1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- PointsPlus® value 3*

When I made this I doubled the recipe to make a huge batch (the single recipe should be plenty though). I didn't quite double everything exactly. I used a 15 oz. can of tomato sauce (double would have been 16 ounces, but I couldn't see opening another can for only an ounce of sauce) and I used a large package of boneless skinless chicken breasts that was about 4.5 pounds before I trimmed them. Everything else was doubled.

This make a very yummy shredded barbeque chicken. We ate it on hamburger buns. This is a sweet barbeque, but not overly sweet.

When cooking the chicken, it looks like you will have way too much liquid left over. I shredded the chicken and put it back in the crockpot to cook for another hour on low and then I turned the lid to the crockpot to let it dry out slightly for another 30 minutes while on low. This turned out perfectly and is definitely a keeper.

Open-Faced Meatball Sandwiches

Source: Taste of Home

1/4 cup egg substitute
1/2 cup soft bread crumbs
1 Tbsp. dry minced onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
4-8 slices of mozzarella cheese

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Using a small cookie scoop, shape into meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add the pasta sauce; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until meat
is no longer pink. Toast bun halves in the oven. Place slices of mozzarella on toasted buns, breaking to fit. Spoon meatballs and sauce onto bun halves.

Makes 8 servings.

Nutrition Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

*The meatballs can be cooked in the crockpot after browning in the skillet. I cooked mine on low for several hours until we were ready to eat.

**I now make these meatballs (just the meatballs) in bulk (I quadruple the recipe) and freeze the remaining three portions. This is easy to do since I form my meatballs using a cookie scoop and the bake in the oven at 400 degrees for about 15-20 minutes. Once cooled, I separate the portions and bag up the ones to be frozen.

Sweet 'n' Sour Pork Chops

Sweet 'n' Sour Pork Chops
Source: Taste of Home

1 can (8 ounces) crushed pineapple, undrained
1 cup honey barbecue sauce
2 Tbsp. dry minced onion
2 tablespoons chili sauce
1 Family size pack of porkchops (approximately 2-1/2 lbs. and trimmed of any fat)

In a small bowl, combine the pineapple, barbecue sauce, onion and
chili sauce. Pour half into a 3-qt. slow cooker. Top with
pork chops and remaining sauce. Cover and cook on low for 4-1/4 to
5-1/4 hours or until meat is tender.

Makes 4 servings.

Nutrition Facts: 1 serving (1 each) equals 257 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 855 mg sodium, 41 g carbohydrate, 1 g fiber, 9 g protein.

Cream Cheese Chicken

Cream Cheese Chicken
Source: Dottie (hokiesmom on BBC)

4-6 boneless skinless chicken breasts (approximately 2 lbs trimmed)
1-2 pkgs. dry Ranch or Italian Dressing mix (used 1 pkt dry Spicy Ranch, and 1 pkt dry original Ranch)
1 can cream of onion soup (can use any cream of __ soup, can also be left out and it still tastes yummy)
8 oz light cream cheese -- cut into cubes
1/2 cup chicken broth (I never need any chicken broth since I use frozen chicken breasts)
4 oz sliced white button mushrooms (optional - I leave these out most of the time now)
4 cups cooked rice

Place chicken in a Crock Pot, spritz chicken with I Can't Believe It's Not Butter Spray, sprinkle 1 pkg dry Spicy Ranch mix (which ever one you're using) over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, I pulled the chicken out of the crockpot and shredded it then put it back in the crock pot. (I no longer do this. Instead, I remove the chicken, and mix in the remaining ingredients. I then add the chicken back in, and chop/shred it up with a wooden spoon.) Add soup, second packet of dry dressing mix, cream cheese, mushrooms and chicken broth (you may or may not need the broth, most of the time I don't add any), and cooked rice. Mix it up and let it cook another 45-1 hour.

This is absolutely deliscious and one of my personal favorites. I cook this fairly often.