Crockpot Chili for Halloween Night

This recipe turned out so yummy! Secret Ingredient: Just a kick of Cinnamon

There's nothing like a warm meal on a cold night!

Every Halloween we have been having Chili around the time we go trick or treating, as a tradition. This year we had mandarin oranges for snack before we left and Chili, Healthy Caramel apples, my homemade wassle in the cauldron with dry ice, and healthified popcorn when we got back. It was a great night. The kids were full on good food, so they only had a few pieces of candy with their popcorn as they watched their scary Scooby Doo movie.

Recipe:

On the stove in a pan on medium heat add:

1 Tbsp. Coconut oil

1 onion, chopped

1 C. carrots, chopped

1/4 C. celery, chopped

1 sweet red pepper, chopped

1 tsp. garlic, diced

Cook until the onions are translucent. 

Transfer to a crockpot.

Then add:

1 can diced tomatoes in juice

15 oz cans, drained: 

Great White Northern Beans

Pinto Beans

Kidney Beans

Black Beans

1 15 oz can of your favorite chili

2 C. water

Then add:

1 Tbsp. Chili powder

1 tsp. Cumin

1/2 tsp. Cinnamon

1 tsp. salt

1/2 tsp. black pepper

Stir and let cook for 6-8 hours on low, or 3-4 hours on High. 

Can serve with corn bread or chips with cheese, chopped green onions, etc. 

Enjoy!

Recipe by: Becky

Tamale Pie

My friend from my freezer meals made this recipe this month. Click here to get the recipe. Looks delicious!

Recipe submitted by: Amy S. 

Hawaiian Chicken

Ingredients: 

Chicken breasts, whole or cut into pieces

Bottle of BBQ Sauce – I like Honey BBQ

1 can crushed pineapple

Mix sauce and pineapple together and pour over chicken in slow cooker. Cook on low for 3-4 hours (depends on whole or cut up chicken).

I’ve also used chicken legs and doubled the recipe, but drained one can of pineapple so it’s not so saucy. Sometimes I put in green peppers and onions to make it like a sweet and sour chicken. If you blend them up fine in the food processor, no one can pick them out! LOL

Recipe by: Jeanne C. 

(Can freeze)

French Dip Sandwiches

This image was found at jamieiscooking. Her recipe looks great too!

This recipe was found in the Mormon Cookbook

1 (6-pound) beef roast (sirloin tip works well)

2 (1-oz.) packages au jus mix

1 (10.5 ounce) can beef consommé soup

1 cup water

Large, soft rolls or 1 loaf French bread

Place roast in a well-greased Dutch oven or heavy roaster.  Place a piece of tin foil loosely over top of the roaster, allowing air to circulate.  Bake at 425*F for 30 minutes.  Reduce heat to 350*F and bake for an additional 2 hours or to desired doneness.  (I have never done it this way.  I always cook it in the crockpot, usually for about 3 hours).

Remove meat from pan and place on plastic cutting board.  Save drippings in pan.  Allow roast to cool for about 15 minutes.  Cut into thin slices.  Return sliced meat to pan with drippings.

Prepare au jus mixes according to directions.  Add consommé and water.  Stir and heat.  Pour au jus mixture over meat and drippings.  Fill buns with meat just before serving.  Pour au jus into individual cups for dipping.

**This makes A LOT!!  I like to make this for big family gatherings.  If it is for a single family, I would definitely half the recipe!

Recipe submitted by: Amy S. 

Teriyaki Chicken

In April my friend made this yummy recipe that she found at ringaroundtherosies.net. The only change my friend made was she added 1/4 C. of Teriyaki sauce to the bag before freezing.

This is great to have on hand for those busy days with the fam. Enjoy. 

I encourage you to go and check out ringaroundtherosies.net, it's a really great site!

BBQ Meat

3/4 C. Ketchup
1 (8 oz) can tomato sauce
1/4 C. brown sugar
2 1/2 Tbsp. Worcestershire Sauce
1/2 Med. onion, chopped

Cook onion in a small amount of oil until tender. Add remaining ingredients & simmer together. Serve over chicken, pork, ribs, steak, etc.

Freezer BBQ chicken: Place approx. 2 C. of the sauce in the bag with the raw, frozen chicken breast cutlets.

To cook the freezer meal:
Empty the bag into a casserole dish. Bake uncovered at 350* for approx.  1 hour (or until the chicken is cooked through. If the sauce is too thin after cooking, pour into saucepan & add a little cornstarch mixed with water in it. Heat through to thicken it up.

Can also place in crock pot, if desired. Just empty contents of the bag in the crock pot & cook on low for 6-8 hours, or until chicken is done.


Recipe by: Deborah Larsen

(Not word per word)

Chinese Orange Chicken & Rice

1 1/2 lb. chicken breasts, cut up

1/2 C. flour

1/2 tsp. Garlic powder

1 tsp. Ginger

1 tsp. cornstarch

1 tsp. salt

Orange juice, if needed

6 oz. Frozen orange juice concentrate (thawed, no pulp)

1/2 C. Brown sugar

1 tsp. balsamic vinegar

1 tsp. Cornstarch

1/2 tsp. crushed red pepper flakes

3 C. rice, cooked (Follow instructions on bag)

Place flour, garlic powder, ginger, cornstarch, salt, & orange juice into a ziplock bag. Seal. Shake up. Place chicken in bag, seal, shake & thoroughly coat. Fry chicken in oil on the stove. For sauce: Combine orange juice concentrate, brown sugar, vinegar, cornstarch, & crushed red pepper flakes in a pot. Whisk together on medium low heat until thickened. Pour sauce over cooked chicken. Stir. Serve over rice. 

For Freezer Meal:
Place rice in freezer bag (pre-cooked). Place orange sauce in freezer bag. Place prepared chicken in baggy. When ready to eat, thaw in fridge for several hours.

For stove top (After frozen & thawed):

Combine chicken and sauce in large skillet. Cover & cook until sauce thickens. If sauce is too thick, add about 1/4 - 1/2 C. prepared orange juice & stir. Cover and cook about 30 minute more. Serve over rice. 

For Crock Pot (After frozen & thawed):

Place chicken in the crock pot & pour the sauce over it. Stir to coat the chicken in the sauce. Cover & cook on low for 4 hours or high for 2 hours. If sauce is too thick, add about 1/4-1/2 C. prepared orange juice & stir. Cover & cook about 30 minutes more. Serve over rice.

Recipe idea by: Deborah Larsen

(Not word per word)

Slow Cooker Cube Steak with Gravy

1 1/2 - 2 lbs. cube steak
1 pkg. brown gravy mix
1 pkg. Au Jus mix
1 can cream of chicken soup, low sodium (or cream of mushroom soup)
1 can French onion soup, low sodium
1 can water

In medium bowl combine soups, can of water, & pkg. mixes. Mix well.
Put cube steak in slow cooker. Pour soup mixture over cube steak. Cover slow cooker and cook on low for 6-8 hours. Serve with mashed potatoes or put over egg noodles.

**Note: If gravy tastes too salty, add a little cream or brown sugar to the gravy.

Can freeze for later use. (If you are going to freeze; use...thaw in the fridge the night before. Or thaw in the sink of hot water until it slips out of the bag. Then place in slow cooker).

Recipe by: Amy Skelton

Creamy Crock Pot Chicken

This is such an awesome simple recipe. I found it on this cool blog. Check it out. This is what I'm making for dinner tonight for my family. I'm feeling a little under the weather. :(

Crock pot Mexican Chicken Soup

In a crockpot add:
4 boneless chicken breasts
1 1/2 C. water
1/2 C. onion, diced
2 Tbsp. Jalapeno pepper, diced (I just add the pickled kind in the jar)
3/4 C. green pepper, diced
1 can diced tomatoes in juice
1/2 tsp. ground cumin
3/4 C. frozen corn
Dash of salt and pepper
1/4 tsp. garlic powder
Cook on low for 6 hours. When there is an hour left, take chicken out and shred. Put back in and add 1 C. crushed tortilla chips.
When the soup is done, top with: Cilantro & cheese. Serve with more tortilla chips & sour cream.

Recipe by: Becky

Barbecue Chicken

We had this for lunch/dinner yesterday after church. I just put it in the crock pot before church in the morning and when we come home, it was all ready. I love opening the door and smelling the great aromas of our delicious meal waiting for us. I know this doesn't look too appetizing, but it is!

In the crock-pot on high add:
4 lrg. raw chicken breasts
1 C. barbecue sauce
1 (20 oz) can pineapple chunks and juice
2 C. carrots, peeled and chopped
I added broccoli, but my husband didn't like it. If you want to add it just add 2 C., chopped
1/4 tsp. black pepper
1 tsp. Original Mrs. Dash
Cover and cook for 5 hours.

Take chicken breast out and shred with two forks or chop with a knife.
Add back into crock pot and stir.

Serve over rice.

Recipe by: Becky

Sunday Roast

In a crockpot add:
5 potatoes, cut in large chunks
5 carrots, peeled and cut into large chunks
1 large onion, chopped
3 Garlic cloves, chopped
1 large roast, raw
3 C. water
1 tsp. salt
3 Tbsp. Worcestershire sauce
1 tsp. Mrs. Dash garlic and herb, optional

Cover with lid and cook on high for 5-6 hours. I just start it in the morning and it is done by late afternoon. When you take it out, let rest for 10 minutes, so juices can settle. It will be a lot more moist that way.
My mom like to sear her meat on the stove before putting it in the crock pot. I believe that may help keep the juices in too.
Great served with rolls and a green salad.

Recipe by: Becky