Crockpot Potato Soup

Crockpot Potato Soup

8 potatoes, peeled and diced

2 carrots, peeled and diced

2 stalks celery, sliced

1 med. onion, diced fine

1 Tbsp. dry parsley flakes

1 (15 oz.) can chicken broth

2 C. water

Salt and pepper to taste

1 (5 oz) can evaporated milk

2 C. cheddar cheese, shredded

Chopped green onions, crumbled cooked bacon and or shredded cheddar cheese for garnish if desired

Add everything to the crockpot except evaporated milk and cheese, cook on low about 8 hours or until done. Add evaporated milk and cheese about 30 minutes before soup is done. If a creamier soup is desired take a potato masher and mash some of the potatoes in the soup, this can be done directly in the crockpot. Garnish as desired.

Crockpot Spaghetti Sauce

Crockpot Spaghetti Sauce

1 lb ground beef
3 garlic cloves, chopped

1 can-28 oz. crushed tomatoes

1 can-14 oz diced tomatoes
2 cans-8 oz each tomato sauce
2 cans- 6 oz each tomato paste

2 cans-4 oz each sliced mushrooms, drained

1 medium onion, chopped

1 medium bell pepper, chopped
salt and pepper, to taste
2 tsp. parsley
2 tsp. Italian seasoning or 1 tsp. oregano

1 Bay leaf                                   

½ cup sugar

1 cup red wine

Brown ground beef with onion, bell pepper, garlic, salt and pepper in a skillet. Place in a crockpot. Add remaining ingredients. Cook on low all day in crock pot approximately 6 hours. Serve over hot cooked pasta

Mexican Beef and Rice Bake

Mexican Beef and Rice Bake

5-6 C cooked rice

1 lb. ground beef

1 onion

1 (10 oz) can tomatoes with green chilies, undrained

1 (8 oz) can tomato sauce

½ C water

Adobo to taste

Nonstick cooking spray

1 C cheddar cheese, shredded

Brown ground beef and onion in a large skillet until beef is cooked though and onion is tender. Stir in rice, tomatoes, tomato sauce, water, and adobo. Turn heat down to low and simmer for about 5 minutes. Spray a 9x13 inch baking dish with nonstick cooking spray and pour in skillet contents. Top with cheese and bake at 375 degrees for 20 minutes or until cheese is melted and bubbly.

Red Beans and Rice

Red Beans and Rice

1 pound dry kidney beans or small red beans

1 pound smoked sausage, sliced

1 large onion, chopped

4-5 cloves of garlic, minced

4 stalks of celery chopped

1 green pepper, chopped

2 teaspoons minced fresh garlic

Creole seasoning

Hot Cooked Rice 

Soak the kidney beans overnight in water, boil beans for about an hour or until tender.  Let the beans simmer at least an hour by themselves. After the beans have softened up and are getting close to being done add the rest of the ingredients.  Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. Serve over rice.

Crockpot Roast Chicken and Chicken and Potato Chowder

 On the night I had planned to serve Roast Chicken, Baked Potatoes, and a vegetable from the freezer a pipe broke in our street leaving us without water. I packaged up the chicken and baked potatoes and put it away. I already had planned leftovers for the next night to be made from any leftover chicken and potatoes.

Crockpot Roast Chicken

1 whole chicken
2 tsp. salt
1/2 tsp. coarse black pepper
Seasoning salt to taste

3 Tbsp. margarine

Wash chicken and pat dry. Place in crockpot and season. Place pats of margarine on top of chicken. Cover and slow cook 8 to 10 hours or until cooked through. This chicken may fall apart when you remove it because cooking it this way makes it very tender.

Chicken Potato Chowder

2 C chicken, cooked and chopped

6 potatoes, baked and cubed

5 C water

1 carrot, sliced

1 (10 oz) can cream of chicken soup

salt and pepper to taste

Add all ingredients to the crockpot, stir well. Cook on low for 4 to 5 hours or until done.

Crockpot Meatloaf

Crockpot Meatloaf

2 lbs. ground beef

1 C milk

2 eggs

1 small onion, chopped

4 slices bread, cubed small

Salt and pepper to taste

Combine all ingredients in a large bowl and shape into a loaf. Set in crockpot and cook on low for 6 to 8 hours or until cooked through.