Homemade Chili

1 lb. hamburger
1 large green pepper
1 large onion

1 large can or bottle of V8 juice or vegetable juice
1 can diced tomatoes, chili ready
1 can kidney beans, drained
1 can pinto beans, drained
2 cans chili beans, in chili sauce, do not drain
3-4 TBSP chili powder
salt and pepper to taste

Brown the meat with diced up pepper and onion until the pepper and onion are cooked. Next add the remaining ingredients and bring to a boil. Once boiling, reduce heat and simmer for an hour. Make sure to let this cook for at least an hour for all the ingredients to blend together. You can also let this cook in a crock pot on low for several hours after you do the first step of browning the meat, pepper, and onion. Top with shredded cheese and fritos chips if desired. I also like to serve this with cornbread.

Chicken Alfredo Soup

(Photo by Marg (Cayman Designs)

3 boneless, skinless chicken breasts
4 garlic cloves, minced
2 TBSP butter
2 tsp chicken bouillon
1/2 cup water
1/4 cup flour
1 1/2 cups bow-tie pasta
2 cups milk
1 cup whipping cream
1/2 bag frozen broccoli
1/2 mozzarella cheese
1/4 cup parmesan cheese

Place chicken in slow cooker. Saute minced garlic in butter for 2-3 minutes. Spread bouillon and sauteed garlic over chicken. Add water around the chicken. Cover and cook on high 2-3 hours or low 5-6 hours. Cut chicken into chunks. Place chicken back in slow cooker and sprinkle the flour over the chicken. Stir well. Cook bow-tie pasta according to package directions. Drain pasta. Stir in pasta, milk, cream, broccoli, and cheeses. Cook and additional 30-60 minutes.

This recipe is halved. If you double this it will make an entire crock pot full.

Southwest Pork Salads w/ Avocado Ranch Dressing

2-3 lb. boneless pork roast
1 tsp of the following: cumin, chili powder, onion powder, & garlic powder
salt and pepper to flavor
1/4 cup brown sugar
1/2 can lemon-lime soda or 1 cup of water

Place roast in slow cooker. Sprinkle the spices and brown sugar over the roast, and pour the water or soda around the roast. Cook on low for 7-9 hours.

1 can black beans
1 can corn, drained
3/4 cup chunky salsa

Avocado Ranch Dressing-
1 cup ranch dressing
1 avocado

tortilla chips
lettuce
shredded cheese
1 can sliced olives
limes
cilantro

Once the pork has cooked for about 6-7 hours shred it. Add the black beans, corn, and salsa. Cover and cook 30 more minutes on high. While that is cooking combine the ranch dressing with the mashed avocado. For salad: layer pork, black beans, chips, lettuce, cheese, and olives in any order desired. Pour avocado ranch over the salads and sprinkle with chopped cilantro if desired.

Smothered Burritos

3 lb pork roast or pork country style spare ribs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1/4 cup brown sugar

2 cups salsa verde

1 can green chiles

4-6 burrito size tortillas

shredded cheese

Place your pork in the crock pot and sprinkle the cumin, chili, onion, and garlic powder, and brown sugar over the top of the pork. Pour about a cup of water around the pork to keep in moist. You can also pour a can of lemon-lime soda instead of water to give it more flavor. Cook on low heat for 7-9 hours.

After meat is done, shred and put about 1/3 cup of meat in the middle of each tortilla. (You don't want to use all of the meat, you will use the rest to put over top of the burritos.) Fold up burrito style. Place in a 9x13 baking dish. Sprinkle with shredded cheese and broil on high 2-3 minutes. Mix the remaining shredded pork with chiles and green sauce. Pour over the top of the burritos and then sprinkle with cheese. Place back in the oven and broil until cheese is melted. You can serve these with sour cream, lettuce, tomatoes or anything else you like on burritos! Enjoy!

Slow Cooker French Dip Sandwiches

2-3 lb. beef roast

2 - 14 oz. cans beef broth

2 packets onion soup mix

2 cups water

hoagie buns

swiss cheese

I found a cheap rump roast that worked and tasted great! Brown roast on each side. This should only take a few minutes on each side. Salt and pepper it as you brown it. Next place the roast in the crock pot, add 2 cups water, 2 cans broth, and packets of onion soup mix. Cook on high for 4-6 hours or on low 8-10 hours. Before you shred the beef, take out the roast and empty the juice from the crock pot. You can use this as the au jus. Shred the beef. We like to heat the buns up by buttering them, then browning them on an electric griddle. We add swiss cheese to the sandwiches and slice up some potatoes to make homemade fries which go great with these sandwiches. Enjoy!

Zesty BBQ Chicken

(Sorry for the crappy picture)

3 large chicken breasts

1, 12 oz bottle of BBQ sauce

1/2 cup zesty Italian dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

Put chicken in crock pot. In a bowl mix the other ingredients together until mixed well. Pour over chicken. Cook on high for 3-4 hours or on low 6-8 hours.

Stew Meat over Potatoes

I don't have a picture of this meal, I forgot to take one at dinner so I will update this next time I make it. This dinner is super easy and really yummy!

1 package stew meat
1 packet brown gravy mix
1 packet onion gravy mix
water (as per gravy mixes)
Potatoes

I cook the stew meat in the crock pot all day on low, I add a tiny bit of water so the meat doesn't dry out and I sprinkle it with salt and pepper. About an hour before you want to eat, add the 2 gravy packets and the amount of water they call for. Make sure you don't add too much water or it won't thicken. Mix well in the crockpot and let simmer for an hour to thicken up. In the meantime boil your potatoes to make the mashed potatoes. When meat mixture is finished and thickened, pour over mashed potatoes. I usually serve this with corn. Enjoy!

Beef Stew

1 pkg. beef stew meat
2 packets stew seasoning
4 cups water
2-3 large potatoes
1 large onion
3-4 stalks celery
3-4 carrots
1 can corn
1 can green beans
1/2 bag frozen peas

Brown thawed meat and season with salt and pepper. Put 4 cups water and stew seasoning packets in crock pot, stir until mixed. Add browned meat. Cook on high for 2 hours. After 2 hours add the cubed potatoes, diced onion, diced celery, and carrots. Cook for 3 more hours. After 3 hours add the corn, green beans, and peas and cook for 1 more hour. Enjoy!

Cream Cheese Chicken

(This recipe is from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Susan Madison, page 104.)

1/2 C. butter
1 envelope Italian salad dressing mix
2 lb. boneless, skinless chicken breasts
1 10.75 oz. can cream of chicken soup
1 8-oz. pkg. cream cheese

Turn crock pot on high. Place butter in bottom of crock-pot. When the butter has melted, add the Italian dressing mix; stir into butter until well mixed. Cut the chicken breasts into 1-inch strips. Place in crock-pot and stir to coat chicken with butter and dressing mix. Cover and cook on high for 2 hours, until chicken is cooked. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt, and mix well until smooth and creamy. Stir in chicken and serve over mashed potatoes, rice, or hot buttered noodles. Note: This recipe freezes well-just place cooled chicken and sauce in a freezer bag and freeze. To serve, thaw and heat until piping hot and bubbly. Makes 6 servings.