Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Roasted Sweet Potato and Black Bean Burritos

Roasted Sweet Potato and Black Bean Burritos

 

3 medium sweet potatoes, peeled and diced

Oil as needed

Salt free seasoning to taste

1 tsp cumin

1 (15 oz) can diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 C corn

1 red pepper, diced

4-8 flour tortillas

Salsa and Guacamole for serving if desired

 

Heat oven to 400 degrees. On a baking sheet toss the sweet potatoes with a small amount of oil, salt free seasoning to taste, and the cumin. Roast for 30 minutes or until soft and slightly browned. In the meantime add the tomatoes, beans, corn, and red pepper to a pot and simmer over medium low heat. When potatoes are done add to the pot and combine well. Warm tortillas and make burritos.

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Crockpot Cheesy Ham and Corn Chowder

Crockpot Cheesy Ham and Corn Chowder

1 (10oz) can cream of celery soup

1 (14oz) can creamed corn

1 (14 oz) can corn, drained

1 onion, diced finely

3 C diced, peeled potatoes

2 C diced cooked ham

½ C half and half

1 tsp thyme

Pepper to taste

¼ tsp paprika

Pinch of cayenne pepper, to taste

1 C cheddar cheese, shredded

1 C processed cheese food, cubed

Nonstick cooking spray

Spray a crockpot with nonstick cooking spray. Add all ingredients except cheeses and stir to combine. Cook on low for 4 hours or until potatoes are tender. Stir in both cheeses and cook on low for about 30 minutes more or until cheeses are fully melted.

Skillet Ramen

Skillet Ramen

1 lb ground beef

2 pkgs Ramen, any flavor

1 (15oz) can diced tomatoes, undrained

1 (15 oz) can corn, undrained

1 C frozen peas

Brown ground beef. Add tomatoes, ramen seasoning packet, corn, and peas. Break up the noodles and add. Add water if needed to cover the noodles. Bring to a boil then cover and reduce heat to low. Simmer 10 minutes or until noodles are fully cooked.

Chili Casserole

Chili Casserole

1 (15 oz) can chili

1 lb ground beef

1 (15 oz) can kidney or pinto beans, rinsed and drained

1 (15 oz) can diced tomatoes

1 (15 oz) can corn, drained

1 onion, chopped

1 box cornbread mix, 8x8 pan size

Prepare cornbread mix according to directions on package and set aside. Brown ground beef with onion in a large skillet. Once ground beef and onion are cooked add in chili, beans, tomatoes, and corn. Mix thoroughly and pour into a 2-3 quart casserole dish, pack down slightly, making the top as even as possible.Top with cornbread batter. Bake according to cornbread directions, this is done when a toothpick comes out clean about 24-30 minutes.

Chicken Casserole with Corn and Peas

Chicken Casserole with Corn and Peas

2 C chicken, cooked, cubed

2 C corn

2 C peas

4 1/2 Tbsp butter

4 1/2 Tbsp flour

1 1/2 C chicken broth

1 1/2 C milk

salt and pepper to taste

1/2 C seasoned bread crumbs

1/2 C cheddar cheese, shredded

Nonstick cooking spray

Combine the chicken, corn and peas in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. Melt the butter in a saucepan, stir in the flour and cook for a minute or two to combine. Add in the chicken broth and milk, whisking until smooth and thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with cheese and bread crumbs. Bake at 350°F for 45 minutes to 1 hour until bubbly and heated through.