Slow Cooker Chicken, Broccoli & Rice

October 30, 2011 by

I love everything about this recipe. I often buy similar frozen meals, ready for the microwave. This recipe from Campbell’s (original online) makes a satisfying, homemade version that is even better than those microwave meals.

Ingredients

  • Vegetable cooking spray
  • 1 1/2 cups uncooked instant white rice
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 bag (about 16 ounces) frozen broccoli cuts, thawed
  • 3 large carrots, sliced (about 2 1/4 cups)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups water

Directions

  1. Spray a 5-quart slow cooker with the cooking spray.
  2. Place the rice in the slow cooker. 
  3. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice.
  4. Pour the water around the edges of the slow cooker and do not stir.
  5. Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through.
  6. Stir the rice and vegetables before serving.

Variations

  • Speed up the meal by using canned chicken breast. The casserole only needs to cook long enough to warm all the ingredients and cook the rice.
  • If I use chicken breasts, I cut them into chunks before adding to the crockpot to make serving the meal simpler.

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Easy Mexican Black Bean Casserole

October 21, 2011 by

A recipe from the November 2010 issue of All You (original here). The note with the recipe explains, “This is a tasty vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before warming.”

Ingredients

  • 16 ounces dried black beans, rinsed and drained
  • 1 16-oz. jar salsa, plus extra for serving, optional
  • Salt
  • 6 ounces shredded Cheddar or Monterey Jack
  • Tortilla chips for serving, optional

Directions

  1. Stir together beans, 4 cups water and salsa, if using, in slow cooker.
  2. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.
  3. Season with salt.
  4. Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes.
  5. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.

Variations from the Original (listed as “Kitchen Tips”)

  • Change the flavor. Tomato salsa works well with black beans, but you can also try a different type. Chipotle salsa lends a smoky taste. Or try a pineapple or mango salsa for a touch of sweetness.
  • Turn up up the head. Add a few dashes of hot sauce if you like a kick, or use a spicy salsa. Sprinkle pepper Jack cheese on top.
  • Use more veggies. Sauté a chopped onion and a diced, seeded jalapeño until tender and stir them into the beans before sprinkling the cheese on top.
  • Make it meaty. This is a warming vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before cooking.
  • Wrap it up. Instead of chips, serve the beans with tortillas, more salsa, rice, lettuce, cheese, and guacamole, and let everyone make their own burritos.

Time Required: 7 hours

Servings: 6

Filed under Casseroles, Mexican Tagged with , ,

Chicken and Chorizo Paella

October 17, 2011 by

A recipe from the June 2011 issue of All You (original here). The note with the recipe explains that “This spicy one-skillet dish has minimal clean-up, so it’s ideal for an easy weeknight meal.”

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • Salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
  • 1 1/2 cups long-grain rice
  • 3 1/2 cups low-sodium chicken broth
  • 1 15-oz. can diced tomatoes, drained
  • 1 cup frozen peas

Directions

  1. Sprinkle chicken with salt and dredge in flour.
  2. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat.
  3. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
  4. Heat remaining oil in skillet and add onion and garlic.
  5. Cook, stirring, until softened, about 3 minutes.
  6. Add chorizo and cook until lightly browned, about 2 minutes.
  7. Stir in rice, broth, tomatoes and 1/2 tsp. salt.
  8. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
  9. Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.

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Taco-roni

October 12, 2011 by

A recipe from the Chef Boyardee (original here). This meal is a fast and simple way to take a pantry basic and jazz it up into something new.

Ingredients

  • 2 cans (15 oz each) Chef Boyardee® Beefaroni®
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 cup shredded reduced fat Mexican cheese blend
  • 1/2 cup broken yellow tortilla chips

Directions

  1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat, cover and simmer 15 minutes.
  4. Sprinkle with cheese and broken chips just before serving.

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Slow-Cooker Tuscan Beans

October 10, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe explains that “At less than 50 ¢ per serving, this hearty dish will fill you up without emptying your wallet. Complete this meal by serving the beans the Tuscan way, with crusty bread and a green salad.”

Ingredients

  • 1 pound dried cannellini beans, rinsed and picked over
  • 6 cloves garlic, crushed
  • 1 sprig fresh sage
  • Salt and pepper
  • 6 teaspoons extra-virgin olive oil

Directions

  1. Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker.
  2. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
  3. Drain mixture; discard garlic and sage.
  4. Season with salt and pepper.
  5. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.

Filed under Casseroles, Italian, Main Dish, Side Dish Tagged with , ,

Orecchiette with Broccoli, Tomatoes and Sausage

October 9, 2011 by

A recipe from the February 2011 issue of All You (original here). The note with the recipe explains that “Orecchiette ("little ears" in Italian) works well in this dish, but you can substitute penne if you’d like.”

Ingredientsfrom All You

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 ounces hot or sweet Italian sausage, removed from casings
  • 1 15-oz. can diced tomatoes, with juice
  • Salt
  • 1 pound orecchiette or pasta shells
  • 4 cups small broccoli florets (from one head)
  • Shredded Parmesan, optional

Directions

  1. Warm oil in a medium skillet over medium-high heat.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes.
  4. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  5. While sauce is cooking, bring a large pot of salted water to boil.
  6. Stir in pasta and cook according to package label directions.
  7. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.
  8. Drain, return to pot and toss with sauce.
  9. Serve immediately, with shredded Parmesan on the side, if desired.

Filed under Casseroles, Italian Tagged with , ,

Lisa’s Cheddar Spirals

September 24, 2011 by

My friend Lisa introduced me to this great mac and cheese It’s simple and delicious—and you can easily vary it by adding some meat or veggies.

Ingredients

  • 1 package (16 oz) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter (1 stick), melted
  • 4 cups (16 oz) shredded cheddar cheese

Directions

  1. Cook pasta according to package directions and drain.
  2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth.
  3. Stir in the cheese and pasta.
  4. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

Variations

  • Make a spicier version by using Nacho Cheese soup and shredded pepper jack cheese.
  • Toss in your favorite meat: browned ground beef or sausage, sliced kielbasa or hot dogs, meatballs, or bacon crumbles. Whatever you like.
  • Saute and add some chopped onion and pepper as you brown your meat.
  • Cook and add a bag of California Blend veggies (broccoli, cauliflower, and carrots) for a cheddar primavera.

Time Required: 3 hours

Servings: 12–15

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Sausage and Lentil Stew

June 2, 2011 by

I made lentils often in Austin, where I learned to cook them from a friend, but resisted making them since because I didn’t want to stand in the kitchen, tending the pot for two hours. This recipe solves the problem simply—just throw everything in the crockpot, and you have perfect lentils in a few hours. I found my inspiration from Vocalpoint. What a delightful discovery!

Ingredients

  • 1 pound cooked sausage, sliced
  • 2 cups dried lentils, rinsed
  • 1 diced onion
  • 1 14-oz. can diced tomatoes
  • 8 cups chicken broth
  • Seasonings (see Variations below)

Directions

  1. Add all ingredients to crockpot, and stir to combine.
  2. Cook on low setting for 5 to 7 hours until lentils are done, stirring occasionally.

Variations

  • Choose one of these options for the spices to add, based on the mood you’re in:
    • 1 tbsp curry powder and 1 tsp cumin
    • 2 tsp garlic powder, 1 tsp basil, and 1 tsp oregano (or a couple tsps of Italian seasonings)
    • 2 tsp herbes de provence
  • Match the sausage to the spices you choose. You can go with a basic brat or keilbasa for any of the options. If you’re using Italian seasonings, however, try some italian sausage. You could substituted cooked ground beef as well. Or skip the meat and go vegetarian—it’s great with or without the meat!

Time Required: 5 to 7 hours

Servings: 8

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Corned Beef & Vegetable Skillet Dinner

September 29, 2010 by

We refer to this meal as “corned beef hash casserole,” since the meal is much like a hearty hash. The official name came from the carton of Hormel corned beef we picked up at Sam’s. It’s a filling meal and rarely leaves us with any leftovers.

Ingredients

  • Corned Beef & Vegetable Skillet Dinner ½ cup chopped onion
  • 2 Tbsp margarine or butter
  • 1 bag frozen cubed Potatoes O’Brien
  • 2 (12 oz) cans corned beef, cubed
  • 1 (10 oz) package frozen mixed vegetables, thawed & drained
  • ½ tsp black pepper

Directions

  1. If necessary, microwave frozen mixed vegetables about 3 minutes to thaw.
  2. Spray large skillet with non-stick cooking spray.
  3. Saute the onion in margarine or butter until tender.
  4. Stir in Potatoes O’Brien.
  5. Cook, stirring occasionally until potatoes are golden brown.
  6. Add corned beef, vegetables and pepper.
  7. Cook until thoroughly heated.

Variations

  • Substitute any frozen vegetables you like if mixed vegetables aren’t to your taste. . A bag of peas and carrots would work just as well.
  • If you don’t have a bag of Potatoes O’Brien on hand, use regular cubed hash browns. Just double the onion and add a ½ cup to a cup of chopped green or red pepper. Saute the onion and peppers before adding the hash browns to the pan.
  • Sprinkle individual servings with shredded cheese, if desired. We especially like the dish with Swiss cheese sprinkled on top.

Time Required: 20 minutes

Servings: 6

Filed under Casseroles, Main Dish Tagged with ,

Crockpot Cabbage Roll Casserole

September 7, 2010 by

Love cabbage rolls (Mama calls the dish halupki) but not the work of putting them together? This crockpot version is for you!

It has the same taste, but relies on shredded cabbage from the produce section of your grocery store. Serve the finished dish with a side of mashed potatoes.

Ingredients

  • 2 lb ground beef
  • 1 onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 bag shredded cabbage
  • 1 cup uncooked instant rice
  • 2 to 3 cans (15 ounces) stewed tomatoes

Directions

  1. Spray crockpot with nonstick cooking spray.
  2. Turn crockpot on to low.
  3. Brown ground beef and onion in a medium skillet, breaking up the meat.
  4. Season with salt and pepper to taste.
  5. When meat is browned, pour water into pan and reduce heat to low.
  6. If desired, chop stewed tomatoes in blender or food processor.
  7. Pour tomatoes into prepared crockpot.
  8. Stir in instant rice.
  9. Add shredded cabbage and pour ground beef mixture on top of cabbage.
  10. Stir to combine ingredients well. The crockpot will be full, but will cook down as the cabbage wilts.
  11. Cover and cook on low setting, stir occasionally to ensure the casserole is well-mixed.
  12. Allow meal to cook 4 to 6 hours or until cabbage is tender.

Variations

  • Substitute a bag of shredded coleslaw mix (cabbage and carrots, typically) for the shredded cabbage.
  • If casserole absorbs the sauce, stir in another can of stewed tomatoes or a can of tomato sauce.
  • Sprinkle individual servings with Cheddar cheese.

Time Required: 4 to 6 hours

Servings:8–12

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