Taco Bake

All the goodness of a taco, but in a casserole!  I seriously love casseroles.  The love for this started when I was young.  My Meme (grandma) used to make (and still does) hidden corn.....because she used to make hidden peas, but I didn't like peas!  If you don't know what hidden corn (or peas) is, it's a layer of ground beef, a layer of veggies and a layer of mashed potatoes on top.  It's baked so that it's warmed through and browned on top.  That's it!  My sister and I used to mix ketchup or BBQ sauce in with it.  Delish!!!

This taco bake was incredibly yummy!  My husband and I scooped ours up with some nacho chips, but you could scoop yours right into some hard or soft taco shells or burritos!  Or, eat it as is!  Feel free to add other topping your might like, like shredded lettuce or jalapenos!! Mmmm!!!!  Because I cook for 2 little ones as well as my husband and myself, I try to keep the heat down.  So, although I LOVE jalapenos, I don't get to use them very often anymore :(

Taco Bake

Ingredients:

1 lb. ground beef, cooked, grease drained

2 pkg. taco seasoning

1 15.25oz. can black beans, drained, rinsed

1 16oz. can refried beans

1 14.5oz. can diced tomatoes

1 onion, chopped

1-1 1/2 cup mexican blend shredded cheese

1 1/2 cups tortilla chips, crumbled

Directions:

Brown your ground beef in a pan.   Pour in one packet of taco seasoning and follow the directions on the back of the packet.

While that is cooking, drain and rinse your black beans

 and drain your tomatoes as well.

Mix the second package of taco seasoning with the refried beans.

Now, it's time to start assembling your taco bake!

Start by putting your ground beef on the bottom of your crock.

Layer your onions on top of that.

Place your black beans on top of the onions.

Next, place your tomatoes on top of that.

It's time for the refried bean mixture.  

Place spoon fulls of the refried beans all around.

Using the back of your spoon, press your refried beans flat to spread them around.

Sprinkle the shredded cheese on top of that.

Lastly, place your crushed tortilla chips on top.

Cook on LOW for 5-7 hours or on HIGH for 2.5-3.5 hours.

Serve with your favorite toppings and enjoy!

French Fried Onion Chicken with Green Beans Casserole

So, it all started when I had a craving for the infamous "Green Bean Casserole!" LOL  I went searching through my pantry and I had all the makings......except the green beans......so I sent my husband to the store for those ;)  I have to tell you, this TOTALLY satisfied my craving!!!!  My only complaint is I wish I had made more of it!!!  LOL  So, I'm "expanding" the recipe below so that you have more yummy goodness when you make yours!

Sometimes not having a plan is a good thing......and this week, my "no plan" has been a very good thing!  3 yummy dishes have come out of it!

I hope you enjoy this recipe and it brings back good "holiday" memories for you!!!

French Fried Onion Chicken with Green Beans Casserole

Ingredients:
2 lbs. boneless skinless chicken, cut into bite-sized pieces
2 cans condensed Cream of Mushroom Soup
1 cup Milk
2 tsp. soy sauce
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 big can French Fried Onions, divided (I think it's the 6 oz. size, but I'm not sure!)
3-4 big handfuls of fresh green beans (enough for your family)

Directions:

In the bottom of your slow cooker insert, place the chicken.

Sprinkle half of your French Fried Onions over the top of your chicken.

Mix together the soup, milk, soy sauce, garlic powder, salt and pepper.

Pour it over the chicken.

Sprinkle the remaining French Fried Onions on top.

Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

It will look something like this!

1 hour before serving, add your Green Beans on top.

When your green beans are ready, you are ready to eat!

Enjoy!

Chicken Divan

I saw a recipe on another blog for Chicken Divan as an oven recipe.  It looked really good!  So, I thought to myself, why not make this in the Slow Cooker?!!!!  So, I did it!  It turned out really great!  We ended up having a surprise dinner guest and there was plenty for everyone (3 1/2) with another 2 servings leftover.

Once you get past cleaning and chopping up all the broccoli, this is really very easy to put together.  If you're in a time crunch, just use frozen broccoli.  I've said it before, but I strongly dislike frozen broccoli because I feel I always end up biting into "woody" stem pieces and I hate that!  So, it's fresh broccoli for me!

I hope you decide to try this!  I won't be trying it for at least another year or so since my little Gavin did not have a good reaction to his mommy eating broccoli! :(  Makes me sad!  I have a ton of leftover broccoli in my refrigerator, so if you're one of my neighbors/friends and you want to make this or Broccoli Cheese Soup, come on over and get some broccoli!!!!!!!  I probably have enough for 2 people! LOL

Chicken Divan

Ingredients:

3-4 heads broccoli, chopped

1 1/2 lb. boneless skinless chicken, cut into bite-sized pieces

1 onion, chopped

2 Tbsp. butter, cut into several pieces

1 cup milk

1 cup water

1 chicken bouillon cube

1/4 cup dry sherry

1 tsp. garlic powder

salt and pepper to taste

1/4-1/2 cup Italian Bread Crumbs

1/2 cup shredded mozzarella cheese, divided

Directions:

Place the broccoli on the bottom of the Slow Cooker Insert

Arrange the chicken on top of the broccoli

Place the pieces of butter, garlic, salt and pepper on top of that.  Add bouillon cube too.

Add the onions.

Sprinkle 1/4 cup mozarella on top of that and add water, milk and sherry.

Sprinkle the bread crumbs on top of that.

Cook on LOW 7 hours or on HIGH for 5 hours.
The last half hour, add the remaining cheese and leave the lid off.

Enjoy!!!

Chicken Cordon Bleu Casserole

WOW! I can't believe how flavorful this casserole was!  I expected the stuffing to dry out on top and for the chicken to dry out on the bottom......NOT the case!  This was moist, delicious and just plain scrumptious!  And the bubbly goodness on top......sigh!  So good!

This was super easy to put together and qualifies as a meal for under $10!  I'm so happy one of my facebook "fans" suggested I make this!

Here's the recipe:

Chicken Cordon Bleu Casserole

Ingredients:

2 large boneless skinless chicken breasts, cut into cubes

1 can condensed Cream of Chicken Soup

1 cup Milk

1 box Chicken Stovetop Stuffing

6 (approx.) slices deli ham (I used honey ham)

6 (approx.) slices swiss cheese

2 Tbsp. butter, cut into lots of pieces

Salt, pepper, garlic powder to taste

Directions:

In the Slow Cooker insert, place the chicken.  Season with salt, pepper and garlic powder.

Mix the Cream of Chicken soup with the milk, salt, pepper and garlic powder.

Pour over the chicken.

Next, add a layer of ham slices.

Prepare the stuffing according to the box and then spread evenly over the ham.

Place butter slices on top of the stuffing.

Cook on LOW for 4-6 hours.  

Uncover for about 20 mins or so on HIGH to help thicken the liquid.

Next, place slices of swiss cheese over the top.

Re-cover and continue to cook until the Cheese is melted.

Serve and Enjoy!

Cabbage Casserole

If you like cabbage rolls, you're sure to love this very easy recipe that tastes just like a cabbage roll!  My grandma used to make cabbage rolls for us all the time growing up, but as she got older, she just couldn't do it anymore.  So, the Cabbage Casserole came to be!  I'm so glad it did!  This is a CHEAP, healthy and delicious meal for your family!  I can't wait for you to try it!

A little side note.....mine was pretty mushy, but I panicked and added a ton of water!  LOL  I later learned I would have been fine without the 5 cups I added!  LOL  (Live and learn!)  So, one way to prevent extremely soggy rice is to use brown rice because it holds up better in the slow cooker.  I only had white rice on hand, so I used it.  Soggy?  Yes.  Wonderful tasting, ABSOLUTELY!!!!

P.S.  This is a mainly vegetarian dish, but my grandma always adds the turkey sausage on top!  Not sure why, but it tastes SOOO good with it!  So, if you're vegetarian, just leave the turkey sausage off the top :)

Cabbage Casserole

Ingredients:

1 medium head of cabbage, chopped

1 onion, chopped

14.5 oz. can diced garlic and onion tomatoes (if you don't have garlic and onion, just use regular diced tomatoes)

1 1/2 cups rice (I would use brown because it holds up better in the Slow Cooker, but I used white because I was out of brown)

1 cup fresh parsley, chopped (use the leftover from your bunch to make Tabulli later in the week!)

3/4 cup lemon juice, divided

2 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

1 10oz. package smoked turkey sausage links

3-4 cups water

Directions:

In the Slow Cooker insert, place your chopped cabbage and season with salt, pepper, garlic powder and pour 1/4 cup lemon juice over it.

(I used my 7 Quart for this....I don't think the 4 Quart would have held this amount, so you'd have to cut in half)

Next, in a bowl, mix the onion, diced tomatoes, parsley, rice, 1/2 cup lemon juice, garlic, salt and pepper.

Pour mixture over the top of the cabbage and spread evenly.  Pour water over the top.

Lastly, arrange your turkey sausage links on top like so.

Cook on LOW for 4-6 hours.

Enjoy!

Turkey Lasagna

My husband absolutely LOVED this lasagna!!!  We haven't had a Slow Cooker meal since early last week, which means we've been eating take-out and scrounging around for leftovers and whatever else we can find in the freezer, so this was a welcomed meal yesterday!  My one and only goal yesterday was to get this in the Slow Cooker!  It was cooking by 9 a.m. and ready for us at lunch (Inclement weather day here in Michigan)!  There was enough for lunch and dinner yesterday and for dinner again today!  So, I would say this probably yields about 8-10 servings.  I made it all in a 3 Quart Slow Cooker with a disposable liner! :) (Side note, the liner left a little residue in the bottom of the Slow Cooker this time, but nothing that needed to be soaked, which save a lot of time and energy!)

When I had this for lunch yesterday, I had originally thought it was too saucy and didn't have enough noodles.  My husband assured me it was PERFECT the way it was, and come dinner, I'd have to say I agreed with him!  This was the easiest Lasagna I've ever made and it comes from a weight watchers recipe, so I do know it's worth 6 points a serving.  I changed the seasoning slightly, and added 1-2 more noodles than it called for, but everything else is pretty true to the recipe.  I have no idea how that affects the points.  Sorry!

In a few months, I would love to try this as a Vegetarian Lasagna with spinach, zucchini and yellow squash!  I think it would be excellent!

So, here's what you came for:

Turkey Lasagna

Ingredients:

6-8 Lasagna Noodles

1 lb. ground turkey

1 medium onion, chopped

1 28oz. can crushed tomatoes

1 15oz. can tomato sauce

1 cup skim ricotta cheese

1 1/2 cups shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

2 tsp. Italian Seasoning

1 tsp. garlic powder

1 tsp. onion powder

salt and pepper to taste

Directions:

Brown the turkey with the onion.  Season with salt and pepper.  

Add the crushed tomatoes, tomato sauce, Italian Seasoning, garlic powder, onion powder, salt and pepper to the browned turkey/onion mixture and simmer on low for about 5 mins.

While that is simmering, mix together the 1 cup ricotta cheese and just 1 cup of the shredded Mozzarella cheese.  Set aside.

(That's my little helper, Cinder"Ella")

In the bottom of your Slow Cooker insert, add 1/3 of the sauce.  Next, line the bottom with about 3 noodles.  It doesn't have to look pretty!

Spread half of the ricotta/mozzarella mixture over the noodles and add 1/3 of the sauce again.

Add another layer of noodles, ricotta/mozzarella mixture and the remaining sauce.

Cook on LOW for about 3 hours.

About 20 mins before serving, sprinkle the top with the remaining 1/2 cup Mozzarella cheese and the 1/2 cup Parmesan cheese.

Enjoy!!!

Enchilada Casserole

I am so proud of myself for putting together this DELICIOUS casserole!  I've read a couple different recipes and just picked some simple ingredients that would be easy to put together.  I know you're going to LOVE this casserole!  If you're a vegetarian, leave out the ground beef!  If you don't like beans, leave out the beans......but I have to tell you.....you might change your mind about black beans after you eat this!  They were super duper yummy in this casserole!

The Enchilada Casserole had just a little bit of spiciness to it.  I used mild salsa and mild enchilada sauce.  If you want to kick up the heat, go for it! :)  (I however, have a 2 year old to feed!)

So......I used a Reynolds Slow Cooker liner again to cook this casserole!  It was such an easy clean-up! :)  I'm in love!  LOL

Enchilada Casserole

Ingredients:

12-14 small flour tortillas

1/2 lb. ground beef, seasoned, browned and drained

1 can black beans, drained

1 jar salsa (I used Chi Chi's Mild)

1 medium onion, chopped

1 can Enchilada Sauce (I used Mild)

2 cups Shredded Cheese (I used a Colby Jack blend, finely shredded)

1/2 tsp. Salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 - 1 tsp. chili powder (depending on how spicy you like things!)

non-stick spray

Directions:

Spray the Slow Cooker liner with non-stick spray.

Brown the ground beef with the salt, pepper, onion powder, garlic powder and chili powder.

Line the bottom of the Slow Cooker with the flour tortillas.  You may need to cut some in half.  I used  3 1/2 per layer for my 7 Quart Crock Pot Slow Cooker.

Next, spread 1/3 of the ground beef, 1/3 of the black beans, 1/3 of the onion, 1/3 of the salsa, 1/3 of enchilada sauce and 1/4 of the shredded cheese over the bottom layer of tortillas.

Doesn't that look good?!!!!!  

Now, make 2 more layers just like this! Just reserve a tiny bit of Enchilada sauce for the top layer!

Lastly, place one last layer of tortillas on top and top that with the last bit of Enchilada Sauce and cheese!

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

When it's all done, it will look something like this......the top actually got crispy!!!!!

Enjoy!!!!!

TIPS:  Remember, you can make this Vegetarian!  You could adapt this to use whatever you would like!  My friend Jenn sent me a recipe that used peppers, but since I don't digest those well, they couldn't go in my Enchilada Casserole, but maybe they could go in yours!  It would just add another depth of flavor!  Be creative!

If you like a lot of spice, use medium or hot salsa and enchilada sauce! :)