Easy Crockpot Salsa Chicken

I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.

4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)

Bake chicken in crockpot for 3.5 hours on high, and drain juices.

In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.

For last half hour, add cheddar on top.

I shredded the chicken and served in tortillas.

Strawberry Shortcake

Photo by: Photo: Bradford Thomason; Stylist: Katherine Tucker

Old-Fashioned Strawberry Shortcakes

Grandma had it right all along. Make this classic dessertrecipe for a refreshing treat when strawberries are in season.

• Yield:6 servings

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Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract   (Either omit or decrease to 1/2 t)
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray (Use parchment paper instead)
• 6 tablespoons frozen reduced-calorie whipped topping, thawed  (or use Redi Whip or Whipping Cream)
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl,
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
    baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
 Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Nutritional Information

Amount per serving

• Calories 270
 
• Caloriesfromfat 24 %
 
• Fat 7.2 g
 
• Satfat 1.9 g
 
• Monofat 2.7 g
 
• Polyfat 2.1 g
 
• Protein 4.3 g
 
• Carbohydrate 47.3 g
 
• Fiber 3 g
 
• Cholesterol 0.0 mg
 
• Iron 1.7 mg
 
• Sodium 183 mg
 
• Calcium 93 mg

Jalepeno Ranch Dip

This is a really yummy appetizer or side dish.  I gave it a new name because the original name (Skinny Poolside Dip) didn't seem to describe it well.  It has a kick so you could always use one jalepeno instead of two.   I served it with Town House crackers, which were the perfect compliment.

Ingredients

• 1 red pepper
• 2 jalapenos (unseeded)
• 1 can of corn or 1/2 a bag of frozen corn
• 1/2 can diced olives
• 16 oz  cream cheese (softened)
• 1 packet Hidden Valley Ranch dip seasoning mix.

Instructions

1. Mix ingredients together.
2. Serve with crackers or raw veggies

Creole Shrimp and Sausage Stew

Courtesy of Cooking Light. This is quick and easy and yummy. The tomatoes with green chiles add quite a bit of kick, so you may want to just do normal diced tomatoes depending on if your kids like spicy foods.

Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew,  add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.

Italian Sausage Vegetables Soup

Mrs. Bowers gave us this recipe. It has become a favorite. Lots of veggies, and also lots of flavor.

1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta

Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.

Beef Burgundy

Beef Burgundy

2 lbs. lean beef cut in 1 ½ in. cubes.  Do not brown.  I usually buy sirloin tip roast and have butcher cut it up.

4 med. carrots, sliced

1 c. celery, sliced

1 lb. can of whole tomatoes.  I use whole tomatoes and then cut up a little.  You could use diced if you want.

½ pkg. onion soup mix (dry)

1 c. mushrooms (6 ¾ oz. jar)

4 oz. sherry (I used burgundy)

3 T. cornstarch

1 T. paprika

1 T. salt – I usually use ½ T.  Seems like a lot of salt to me.

2 T. sugar

Combine in a casserole and cover.  Bake 6 hours in 250 degree oven.  Can also be baked in a crockpot on low. Serve over noodles or rice.

Baked Oatmeal Casserole

This is our go-to for a special breakfast. You can make it ahead of time and bake it the morning of. It is delicious, seems fancy but is pretty easy to assemble!

2 c. rolled (not instant) oats

½ C. walnuts, toasted and chopped

1/3 c. sugar or maple syrup

1 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp fine grain sea salt

2 c. milk

1 large egg or 2 medium/small eggs

1 ½ tbs unsalted butter, melted plus some to grease the pan

2 tsp vanilla extract

2 ripe bananas, sliced into pieces

1 ½ c. fresh or frozen berries

 

1.       Preheat oven to 375 with rack in top third of oven. Butter an 8x8 inch baking pan.

2.       In a bowl, mix together oats, half the walnuts, sugar if you are using it (not syrup), baking powder, cinnamon and salt. In another bowl, whisk together maple syrup, if using, milk, egg, butter and vanilla.

3.       Arrange bananas in a single layer in bottom of prepared baking dish. Sprinkle 2/3 of the berries over top. Cover the fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and walnuts on top.

4.       Bake 40-60 minutes, until top is golden and oats have set.