Crock Pot Tortilla Soup

I haven't contributed for awhile, but was typing up a recipe I made today and thought I would post it here as well. Thanks to everyone who has shared so many good recipes. This is my go to site for dinner now. : ) This is like Sister's Cafe tortilla soup, but I "enhanced" it to work with what I had on hand. Really easy and really good.

Crock Pot Tortilla Soup

3 Large Frozen Chicken Breasts

½ C Water

3 Chicken Bullion Cubes

Chili Powder

Oregano

2 15 oz Cans Black Beans Strained

2 14.5 oz Cans Diced Tomatoes

1 16 oz Bag Frozen Corn

1 7 oz Can of Dice Green Chilis

1 15 oz Can Tomato Sauce

1 14½ oz Can Chicken Broth

1 C Medium Salsa

Cook chicken on low until shreddable (approx. 4 hours). Empty all juice from crock-pot, shred chicken and replace back in crock-pot. Season chicken with chili powder and oregano to taste. Add the rest of ingredients and continue cooking on low for another 3-4 hours. Top with cheese, sour cream, and tortilla chips when serving. You could even half this recipe to easily feed just 2 adults and kids.

miracle meatballs

i tried getting a picture to accompany this lovely recipe, but meatballs aren't very photogenic. had you seen the pictures i took, you would probably skip making this dish and that would just be a crying shame.

this recipe makes a lot of meatballs {two 9x13's and one 9x9, depending on the size of your meatballs}. i love it because they make great leftover lunches or dinner!

i like to serve mine with rice.

MIRACLE MEATBALLS (McCall's revision)

3 lbs. ground meat (i like ground turkey)
1 can milk
½ tsp. garlic salt
½ tsp. pepper
2 cups oatmeal
2 tsp. liquid smoke
2 eggs
½ chopped onion
2 tsp. salt

Mix and form into balls {I use my cookie scoop}

Sauce:
2 cups ketchup
2 cups brown sugar
2 tsp. garlic salt
1/2 cup chopped onion

Mix and pour over meatballs. Bake at 350 degrees for 1 hour.

Tomato-Basil Parmesan Soup

I found this little gem in my BYU alumni magazine this last month. It was the recipe the magazine featured in an article about a BYU alum who tried a new crock pot recipe each day for an ENTIRE year, then wrote a cookbook. I sure wish I had an idea like that so I could make a little extra dinero! Haha! Her website is here. We tried the soup last night and I must say, it was well deserving of the spotlight. Still, I'm not sure I'd really categorize it as a true crock pot recipe. To me a crock pot recipe means minimal effort--throw it all in, forget about it, & Wahlah, a yummy cozy meal. This recipe is a little more involved but tasty none-the-less. If I could do it again, I'd spend more time chopping my vegetables "finely." You could even use a food processor if you have one. I might try throwing the soup in the blender next time before serving. Oh, and we ate it in a bread bowl. Bread bowls always make the soup eating experience divine.

Tomato Basil Parmesan Soup

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Parmesan Chicken

I had forgotten about this dish until a few days ago, and then after eating it, we remembered how much we like it. It is pretty quick to prepare and is yummy. We usually eat it with rice or potatoes, and a veggie of course. Oh, and I have never tried it with the sauce on top, but if you want to try it, let me know how it is. Oh, and we use butter instead of yogurt, because that is what I usually have on hand.

Ingredients:

2 cups crushed Ritz crackers

3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt OR 1/2 cup melted butter
1/4 cup butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt (I use butter) to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.

Sour Cream Chicken Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Salmon Marinade (allrecipes)

I don't know about you guys, but I love eating fish. Awhile ago was the first time I had cooked fish without my dad. I found this marinade and we loved it. I do have to say that it takes a little of the "fishy" taste away, which sometimes can be good. So even you not-fish-loving people should try it. Oh, and I need to mention that on allrecipes.com it got a 5 star....oh, and 1,703 people commented.

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• 
  
• Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Easy Easy Crockpot Chicken

This is for Atrena... I keep telling her that I love my easy yummy crockpot chicken meals where the ingredients don't go bad, and you can keep them around the house so when you have a busy day and didn't think about dinner ahead of time... you can make these!

Cranberry Chicken

2-8 breast of chicken

1 package of dry onion soup (unprepared)

1 bottle French Dressing

1 can wholeberry cranberry sauce

Mix ingredients together and pour over chicken. You can do this in a casserole dish in the oven, or in a crockpot all day... whatever works, the sauce tastes the same!

Citrus-Glazed Chicken

2-4 chicken breasts

1/3 cup orange juice

3 tablespoons of brown sugar

1/8 teaspoon salt

1 tablespoon corn starch

Place chicken in crockpot. Pour orange juice over chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat until done (4-6 hours). Remove chicken with slotted spoon. Pour liquid into a medium saucepan. Stir in cornstarch with a wisk. Over medium heat bring to a boil. Boil until sauce thickens. Pour over chicken.

White Bean Chicken Chili

3 - 15 oz. cans of great northern or white kidney beans (drained)

2 breast of chicken, cooked and shredded

1 large onion chopped (or sprinkle desired amount of dried minced onion)

1 small can of green chilis

1 can cream of chicken

2 tsp chili powder

1 can diced tomatoes

1 can corn (drained)

2 cloves of garlic minced (or garlic paste... I just do it to taste)

3 1/2 cups chicken broth

Combine and bring to a boil. We eat over crushed torilla chips, a dap of sour cream, and shredded cheese.

Tailgate Chili - By Jeff Holm

If you don't have a good recipe for the Chili cook off try this! We left out the beer. 

INGREDIENTS:

2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer

1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS:

1.	Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.	Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.	After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.	To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.