Monday, November 29, 2010

Leftover Turkey Soup

What a simple, yet delicious soup!  There's really absolutely nothing to it!  It took me maybe 10 minutes to put it together and that's only because I had to wash and chop the celery and carrots, chop the onion and dice up the turkey.  Throw this together tonight and stick the liner in the Slow Cooker before you leave for work in the morning!  You'll be so thankful you did!

Here it is!!!  (I know the picture is not very spectacular, but this soup is not that "pretty!"  I didn't have any garnishes on hand! Sorry!)

Leftover Turkey Soup

1 1/2-2 cups diced leftover Thanksgiving turkey
2-3 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
8 cups water
6 chicken bouillon cubes
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. salt
1/8 tsp. pepper

Place all ingredients in the Slow Cooker, give a quick stir and cook on LOW for 8-10 hours.

We served ours with leftover Thanksgiving rolls!!!  Use up those leftovers!!!!!

P.S.  If you would like to add noodles to this dish, I would turn the Slow Cooker up to HIGH and add the noodles the last 20-30 minutes or until tender.  I think 1/2-3/4 cup would be sufficient.

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Sunday, November 28, 2010

This Week's Plan 11-28-10

Happy week after Thanksgiving!  Well, we all survived and I hope you didn't overindulge on too much Turkey this week!

Now that Thanksgiving is over, we're moving right on to Christmas in my house.  With a 2 1/2 year old who is VERY curious about Santa this year, we're excited for her to help us get our decorations up!  Since I'm not much use these days, daddy and Ella have quite a bit of work to do while I watch and supervise!

If you're anything like me, you have lots of leftover Turkey, so I'm going to help you use it up tomorrow!  With the drop in temperature around here, (Michigan) I'm ready for some Leftover Turkey Soup!!!!

I also have an entire bag of rolls to do something with!  So, some sort of Egg and bread casserole will be coming your way.  I'm thinking maybe Mexican?!!  Hmmmmm.....we'll have to wait and see!

So, here is my vague plan this week....and it could change!

This week's plan:

Monday- Leftover Turkey Soup

Tuesday - leftovers

Wednesday - Egg Casserole of some sort

Thursday - leftovers

Friday - Possible 3rd dish!

I hope you're all recovering well from your Thanksgiving festivities!

Happy Crock-Potting!
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Tuesday, November 23, 2010

Wild Rice Stuffed Chicken Breast

Well chicken, welcome back to my life!  LOL  I've had a pretty strong aversion to chicken my entire pregnancy so far, this brought me back!!!!!!  YUM-MY!!!!!!!!!  The wild rice stuffing is peppery and fruity and hearty and just SOOOOO good!!!  It came out perfectly! I'm so proud!

This recipe is SO easy folks!  Anyone can do this and it looks and sounds so fancy!  This would be wonderful with Turkey and a great alternative if you're having several Thanksgiving dinners like I am!  I made enough for just the 2 1/2 of us, but you can adjust this recipe for any size crowd.

Here's what you came for!!!!

Wild Rice Stuffed Chicken Breast

2 large boneless skinless Chicken breasts (I used exactly 1 lb. of chicken, but you can do the same thing with smaller breasts)
1/2 cup long grain wild rice
1/2 apple, chopped into small pieces (I used a McIntosh apple)
1/4 cup onion, chopped
1/4 cup craisins
1/8 tsp. thyme
1/8 tsp. basil
1/8 tsp. garlic powder
salt and pepper to taste
1 chicken bouillon cube
1 1/2 cups water (give or take)

Trim your chicken breasts of any fat.  Cut a slit in the breast halfway through making a pocket (don't slice all the way through!!! Make it look like a chicken pita pocket! LOL)

Mix together the rice, onion, apples, craisins, thyme, basil, garlic, salt and pepper.
It looks really pretty doesn't it?!!!!!

Next, stuff your breasts with the rice mixture.

Place them into the Slow Cooker insert and drop the bouillon cube in.  Add about 1 1/2 cups water, or until you have completely covered the rice mixture, so just over the top part of your breast. (Well, the chicken's breast!  It's late and I'm getting loopy!!!!)  If you have more breasts, add more water.  You should have approx. 1 bouillon cube per cup of water (give or take a half cup!) Season your chicken with some salt and pepper. 

Cook on LOW for 7 hours.  Enjoy!!!!

TIPS:  This recipe can easily be adjusted using more chicken (or turkey!!!).  Don't be afraid of messing it up!  It's going to taste good no matter what you do, I promise!!!
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Tuesday, November 16, 2010

Prosciutto Wrapped Chicken with Kalamata Olives

Good morning!  As you can see.....I have no "plan" this week!  I have a busy week, so I'm just going to play it by ear.  I have that luxury as I don't have a job to get to these days as I sit here and cook this baby.  For those of you who are new and might be joining us for the first time....I'm 21 weeks pregnant and it's a high risk pregnancy.  I'm normally an Elementary Music Teacher.  I've been off work since 12 1/2 weeks and time is moving oh so slowly!!!!  Ugh!

Ok, well, let's get to what you came for.....the recipe!  I came up with this idea while in the grocery store yesterday morning.  I was going to make the Moroccan Chicken I was supposed to make last week, but apricots and peaches are out of season and why put yourself through a wild goose chase and make your life miserable when you don't have to?!  So......I was standing in line at the deli getting salami (yes, I'm allowed to stand for a few minutes a day!)  and I saw the Prosciutto.  I then had a vision of wrapping the prosciutto around the chicken and then I thought, what about sauce?!  I then immediately thought, what could be easier than Italian Dressing?!  Oh, and I've been thinking a lot about kalamata olives, so I decided to throw those in too!  The result......well, while a bit salty (which I've adjusted below so you don't have to spend the evening drinking an entire gallon of water!) it was really good!  My husband and daughter ate all of theirs and my pregnant self had mainly salad.  I'm telling you, pregnant taste buds are crazy!

So, I hope you enjoy this recipe because it's really very simple!

Prosciutto Wrapped Chicken with Kalamata Olives

4 small or 2 large Boneless Skinless chicken breasts
8 thin slices of Prosciutto
2-3 Tbsp. Kalamata Olives, sliced (they are salty, so use with restraint even though they're good!)
1/2 cup Italian Dressing (I used light house Italian)
1/4 cup water
1/8  tsp. pepper
1/2 tsp. garlic powder
2 Tbsp. olive oil

Start heating olive oil in a skillet.

If you are using 4 small chicken breasts, simply wrap two slices of prosciutto tightly around each breast to cover them and place in the skillet to sear the prosciutto to the chicken on both sides.

If you are using 2 large chicken breasts like I did, simply thin them by slicing them in half.  Then, fold them in half length wise.  Wrap 2 pieces of prosciutto around each breast to cover them and place in the skillet to sear the prosciutto to the chicken on both sides.
Next, place each prosciutto wrapped breast into the Slow Cooker insert.  Use a small Slow Cooker, like a 3 Quart one.  Season with garlic and pepper.  Pour Italian dressing and water over the top and then top with Kalamata Olives.
Cook on LOW for 6-7 hours.  Serve with a simple salad (or any other sides of your choice) and enjoy!
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Tuesday, November 9, 2010

Cheese Strata

I've never heard of, or made Cheese Strata before, but it won't be the last time I make it!  What a great and easy meal for a brunch or breakfast for the Holidays!  It's cheap (yay), easy and DELICIOUS!  I had two helpings, my husband had two helpings, and even though my daughter was reluctant to try it, she ate half of the plate I gave her!  I was happy with that! :)  This is the perfect portion for a family of 4.

Now, I know the picture doesn't look very appetizing, (my husband thought he was supposed to stir it when he got home.....he wasn't!  LOL) but I promise it tastes awesome! :)

P.S.  It's not all that great warmed up the next day, (I should know, I just tried) so eat it up while it's hot! ;)

Cheese Strata

14 slices of bread, crust cut up and broken into bite sized pieces.
3 cups shredded sharp cheddar cheese
4 Tbsp. butter, cut into approximately 8 pieces
6 large eggs
3 cups milk, warmed for 3 minutes in the microwave (I used half and half because I had a huge container to use up!)
1 small onion, chopped finely
2 Tbsp. Worcestershire sauce
3-4 dashes hot sauce (don't worry, it doesn't add spice, just good flavor!)
1 tsp. garlic powder
salt and pepper to taste
Cooking spray

Heavily spray the Slow Cooker insert with cooking spray!

Place half the bread in the bottom of the crock pot.  Place 4 pieces of butter on top of the bread.  Spread 1 1/2 cups of the shredded cheese on top of that.  Repeat this process with the remaining bread, butter and cheese.

Mix the milk, eggs, Worcestershire sauce, hot sauce, garlic powder, salt, pepper and onion together.  

Pour mixture over the bread/cheese layers.

Cook on LOW for 4-6 hours or HIGH for 2 hours.


TIPS:  I find it much cheaper to shred my own cheese most of the time.  You end up using far less, especially if you grate the cheese finely!  

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Monday, November 8, 2010

This week's Plan 11-8-10

I officially have my husband back (Yay!) and I now have 2 clean Crock Pots, which are eager to be cooked in!  So, I'm excited to get cooking this week!  Plus, I really need something to keep me busy!

I would like to again extend the opportunity for some requests!  Send me some suggestions of some recipes or types of recipes you'd like to see me cook.  I will try to honor as many requests as I can!  You can send them to or just post them in a comment below!

This week's plan:

Monday - Cheese Strata

Tuesday - Turkey Taco Soup (a play on the Taco Soup I made recently, but just like I made it at my sister's house this past weekend because it was simply DIVINE!!!!)

Wednesday - leftovers

Thursday - Moroccan Chicken

Friday - Out for my BIRTHDAY!!!  Whooo hooo!!!

Saturday - Maybe something?!!!  My best-friend John will be in town, so we may just go out.

Sunday - Not sure yet!

Happy Crock-Potting!
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Wednesday, November 3, 2010

Happy November!

Happy November everyone!  Personally, I think November is an awesome also happens to be my birthday month (maybe I'm biased?!)  My rule snow before my birthday.  After that, it can snow all it wants!  You think we can make it this November?!!!  it's only 9 more days!  My fingers are crossed!

It's been crazy around our household!  For those of you who have joined recently, I'm preggo (19 1/2 weeks) and have been home from work and on modified bed rest since 13 weeks (high risk pregnancy)!  I'm a little stir crazy!  Because of that, I have been absolutely forbidden to lift any Crock Pots (per my husband!)  So, unless I have a clean Crock Pot, I can't cook!  He's been INCREDIBLY busy with Marching band season and concerts on top of that!  Ella and I miss him!  Therefore, my Crock Pot cooking these days is very dependent on others!  Next week is looking much better because Marching Band season comes to a close this Saturday!  Yay!!!!!

We do have a bit of good news to share!  Ella is going to have a little brother!  So, we'll have one of each!  My husband is absolutely ecstatic!  Names?!  Ugh!  We have NO idea!  If you have a great suggestion, feel free to leave it here or on my facebook page!  If you're not already a member of our facebook group, just search for "A Busy Mom's Crock Pot Cooking Adventures" and click "Join!"  So simple!  Ella suggested "Pizza," so we're gonna keep thinking!  LOL :)

With the holidays coming up, what better way to entertain your guests than with a wholesome Crock Pot meal?!  Take the stress out of your life!  I'll try to bring you some "Thanksgiving" and "Christmas" inspired dishes the next couple months.  I did make a mulled cider this past weekend for Halloween in the Crock Pot, but I cheated.....I used a Mulled Cider mix from Pampered Chef!  I highly recommend it! :)  Very impressive and SOOOOO simple!

I hope this find you all in good health and good spirits!  Keep cooking in those Crock Pots and keep spreading the love to your friends and family!  Let's help make their lives far more stress free too!

Happy Crock-Potting!
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