WHITE CHICKEN CHILI

I adapted this recipe from one of my Scarf Sisters.  Here is the original link.


4 Chicken Breasts, cooked and chopped or
1 Rotissiere Chicken, deboned, skinned and chopped
2 Med Onions, chopped
1 TBL Oil
4 Cloves, Garlic, minced
4 oz. Chopped green Chiles
2 tsp. Ground Cumin
1 1/2 tsp. Oregano or Italian Seasoning
2 (16 oz each) Great Northern Beans, drain and rinse
2 cans Chicken Broth
2 Cups Shredded Cheddar or Monterey jack Cheese.

Saute onions in oil until transluscent, add garlic, chiles and spices, cook additional 5 minutes. In Crockpot place onion-spice mixure, chicken, broth & beans, cook on low *5 hours. 10 minutes before serving, stir in  cheese  and stir thoroughly. Ladle up servings topped with additional cheese and sprinkle with crushed tortilla chips or serve with warm bread!

Baked Potato Salad

3 - 5 lb bag of redskin potatoes, cut up, and cooked (not too mushy)
1 bag of bacon bits (I get them at Aldi - they are called Real Bacon bits or something)
2 handfuls of cheese (you can determine how big your handfuls are)
5-6 green onions cut up
equal parts of sour cream and mayonaise
~2 T of dried parsley
salt and pepper

Cook potatoes.  drain.  while still warm... add bacon bits and onions.  doing this warm releases the oils in these foods and makes it in all the potatoes.

Once cooled...  mix in cheese.  Remember to be kind of gentle - potatoes are delicate

Mix together mayo & sour cream, parsley, and salt and pepper.

Mix into potato mixture

ENJOY!

Sorry this is kind of 'this and that' but that's how I cook!

Ham, Broccoli, Rice Casserole

Great leftover casserole.  Found it and adapted it...

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped broccoli, thawed
1 cup cooked rice
1 cup cubed fully cooked ham
1 8oz pkg cream cheese
1/4 cup dry bread crumbs
1 tablespoon butter or margarine, melted


Directions
In a large bowl, combine the first five ingredients. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.

Breakfast Casserole

I got the original recipe from here.  Try hers, I am sure it is DE-LISH however, I didn't have everything that I would have needed for her recipe, so I substituted a few things.

I make this, and then we have it for a couple days because I love eggs for breakfast! (measurements for cheese are approximate)

1 pkg. (26 ounces) frozen potatoes O'Brien (the kind with green pepper and onions)
1 pkg. sausage, fried up and crumbled
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded SHARP cheddar cheese
3 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker.

2. Top with half of the sausage, cheese, & green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

Homemade YUMMY Croutons!

I don't know why I've never attempted homemade croutons, because I don't really like the kind purchased in the store...  Today was my first attempt!  and they were good!!  These could make the pickiest of salad eaters eat salad!  I got the recipe from Family Feasts for $75 a week!  One of my favorite cookbooks!  The recipe below is doubled!  Mostly because I could eat a single recipe as a snack!  I used leftover sub buns from Milano Bakery.

8 slices bread, cubed
4 T butter
4 T olive oil (I only had veggie oil so that's what I used)
1 t dried basil
1 t dried oregano
1 t garlic powder

Preheat oven 425*

melt butter, mix all ingredients except bread together.

Get a big bowl, toss, bread and butter mixture together

bake 10-15 minutes.  Let cool.  ENJOY!  you can store in an airtight container for 1 month (I have no idea how you could get them to last that long!)

Taco Stew

Another recipe from the Crockpot girls  on Facebook!  I modified it a little (their ingredients in ()

TACO STEW

1 lb. Ground Turkey (already cooked hamburger meat)
1 15 oz can drained black beans + 1/3 can water (pinto beans)
1 15 oz can ranch style beans
1 10 oz can Rotel or diced tomatoes with green chiles
1 14.5 oz can stewed tomatoes rough chopped (diced tomatoes)
1½ cups corn -1 can
3 T homemade taco seasoning (1 packet of taco seasoning)
1 packet of ranch dressing mix

COMBINE AND COOK ON LOW 6-8 HRS

So here's the deal on this one, we hardly ever have ground beef in the house, it's Aldi's ground turkey for us.  Phyllis doesn't like pinto beans - I drained the black ones and added water because black bean juice is so dark. I had stewed tomatoes so that's what I used.  I don't buy taco seasoning, I make my own (while I realize some may find it ridiculous that I make my own - I find it kind of silly that they don't - spices at Aldi so they are cheaper and it tastes better - but to each their own).

Stuffed Pepper Soup

Got this recipe from here

1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce


Preparation Instructions

In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.

In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine

Trying it out before the Sisterhood weekend!