BACON-RANCH CHICKEN PASTA

1 lb skinless boneless chicken breasts

6 slices bacon, cooked and diced
2 to 3 garlic cloves, finely chopped
1 pkg (1-oz) Ranch dressing and seasoning mix
1 can condensed cream of chicken soup
1 cup sour cream
1/2 tsp pepper
1/2 cup water
8-oz spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.

 

 When about 15 minutes are left, cook and drain spaghetti as directed on package.

Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

 Betty Crocker Photo and Recipe

HOMEMADE FRESH TOMATO SAUCE

4 cups peeled, seeded, and finely chopped tomatoes

1 medium onion, minced
1 can (6-oz) tomato paste
1 1/2 tsp dried basil
1 tsp sugar
3 garlic cloves, crushed

Combine all ingredients in a lightly oiled slow cooker. Cover and cook on low 6 to 10 hours or in high 4 hours. If you desire a thicker sauce, remove cover and cook on high until sauce is reduced.

Delicious for any recipe calling for tomato sauce.

Note: You can make double this recipe in a 5-quart slow cooker.

Yield: Approximately 5 cups

File Photo

ARROZ CON QUESO

1 can (16-oz) whole tomatoes, mashed

1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish

Lightly spray the interior of crock-pot or slow cooker.

In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese.  Stir to combine well and pour into the cooker.  Place lid on cooker and cook on low setting for 6 to 9 hours.

Before serving, sprinkle with the remaining cup of cheese.  Garnish with the fresh slices of green bell pepper.

file photo

EASY PEPPER STEAK

1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips)

1 green bell pepper, sliced thick
1 red bell pepper, sliced thick
1/2 onion sliced thick
1 1/2 cups of beef stock
3 tablespoons of soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoon brown sugar

Place the beef, bell peppers and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
Note: if you could like your sauce to be thicker; One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

If I remember correctly, I got this recipe from cooking on a dime. The photo is a file photo.

LENTIL STEW OVER COUSCOUS

3 cups water

1 lb lentils, rinsed
1 can (14-oz) reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
1 medium carrot, halved lengthwise, cut into 1-inch pieces
2 garlic cloves, minced
1 tsp dried marjoram
1/4 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
5 cups cooked couscous
carrot curls and/or small celery leaves for garnish, optional

Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper in a slow cooker. Cover and cook on low setting 8 to 9 hours.

Stir in the vinegar and olive oil. Serve over the couscous.

Garnish each bowl with the carrot and/or celery garnishes, if desired.

Yield: 12 servings
Note: This stew will keep in the refrigerator for up to a week. May be frozen in airtight container for up to 3 months.

file photo