CHEESY MACARONI AND CHICKEN SOUP

3 1/2 cups low-sodium chicken broth 
1 (16-ounce) package frozen mixed vegetables 
1 (10.75-ounce) can cream of chicken soup, undiluted 
2 cups chopped cooked chicken 
1 (16-ounce) package pasteurized prepared cheese product, cubed 
1 (20-ounce) package frozen macaroni and cheese

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

This is a recipe from the Mr. Food website.  I have not made it yet but thought it would be worth a try since my grandchildren all love macaroni and cheese and chicken.  Since it has chicken, I can assure you I won't be trying it!

GUIDELINES FOR CHANGING RECIPES FROM REGULAR TO SLOW COOKER

Do you have some good recipes you would like to make in your crock pot or slow cooker but you aren't sure how long they should cook?  If so, here are some guidelines to follow:

• Almost all meat/vegetable combinations should cook at least 8 hours on low or 4 hours on high.
• Recipes that say to cook or bake 15 to 30 minutes should cook at least 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low setting.
• Recipes that say to cook or bake 35 to 45 minutes should cook at least 3 to 4 hours on high or 6 to 8 hours on low.
• Recipes that say to cook or bake 50 minutes to 3 hours should cook at least 4 to 6 hours on high or 8 to 18 hours on low.

USING HERBS IN YOUR CROCK POT/SLOW COOKER

Did you know when you add herbs to foods you cook in a slow cooker it makes a difference?  Dried herbs should be added at the beginning of the cooking time but most fresh herbs should be added near or at the end of cooking time.  When fresh herbs are added at the beginning they will lose not only their color but also their flavor by the end of the long cooking time used in slow cookers.  There is one exception to the fresh herb rule and that is rosemary.  Rosemary can withstand the long hours of slow cooking and may be added in the beginning.

ALL-MEAT CHILI SPREAD

This is another of the recipes from the little booklet that came with my first crock pot in the 1970s.

4 pounds ground chuck, browned in skillet and drained
3 cups water
3 cloves garlic, minced
1 tablespoon salt
2 to 3 tablespoons cumin
4 to 6 tablespoons chili powder

Put all ingredients in CROCK-POT; stir thoroughly to mix spices.  Cover and cook on High for 2 hours, stir well and turn to Low for 6 to 10 hours.  Serve topped with fresh chopped onion.

(Try this over Mexican Red Beans. .. Hm-m-m good!)

Note the recipe for the beans they suggest you put this over was posted on this blog a few days ago.

ITALIAN BEEF STEW

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on pinterest.

• 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
• 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 5 Tbsp extra virgin olive oil, divided
• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 (15 oz) cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 8 oz cremini mushroom, sliced
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving (optional)

• Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
• Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
• Recipe Source: Cooking Classy

FIESTA PORK SANDWICHES

1 (3 to 4-lb) boneless pork shoulder roast
1/3 cup lime juice
2 tbsp grapefruit juice
2 tbsp water
1 bay leaf
6 garlic cloves, minced
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili powder
2 tbsp olive or canola oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Cut roast in half and peirce several times with a fork.  Place in a large resealable plastic bag.  In a bowl combine the lime juice, grapefruit juice, water, bay leaf, garlic, salt, oregano, and chili powder; pour over the meat in the bag.  Refrigerate overnight, turning occasionally.  Drain, reserving marinade.

Heat oil in a large skillet over medium heat'  Add the roast and brown on all sides.

Place the onion in bottom of crock pot or slow cooker, top with roast and pour marinade over all.

Place lid on cooker and cook on high setting for two hours.  Reduce heat to low and cook an additional 6 to 8 hours until the meat is tender and cooked through.

Remove meat from cooker and shred.

Discard the bay leaf and skim fat from cooking juices.  Transfer juices to a saucepan and bring to a rolling boil.

Serve the meat on the sandwich rolls accompanied by the juice as a dipping sauce.

Yield: 12 to 14 sandwiches

Note:  This is an old recipe from a lady in New Mexico.

MEXICAN RED BEANS

1 lb dried red beans (pink or kidney beans); soaked overnight
4 cups cold water
1 large onion, coarsely chopped
1 lb can tomatoes
2 garlic cloves, minced
1 tsp crushed red pepper (or 2 tsp chili powder)
2 tsp salt
1/4 lb salt pork or bacon, chopped

Put the soaked and drained beans into crock-pot (or slow cooker).  Add water all remaining ingredients.  Cover and cook on high 2 hours, then turn to low for 8 hours.

CROCK POT STROGANOFF

2 lbs beef stew
1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice

In a large skillet brown the beef with the garlic, mushrooms, salt and pepper.  Remove to crock pot or slow cooker.  Add the soup.

Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.

Stir the cream cheese and sour cream into the beef.

Serve over the noodles or rice.

Note: A lady from Illinois posted this recipe on Just a Pinch.  It got a 5 star rating.