Crock Pot Cheesy Macaroni & Ham Dinner

This is a yummy combination of some of my favorite foods.  This is comfort food to the max! You don’t want to fix this and forget it as this has a pretty short cooktime, for a crockpot meal.

Ingredients:

2 cups milk

1 can evaporated milk

1 tsp. salt

1/4 tsp. white pepper

1 tsp. onion powder

1/2 cup Velveeta cubed
1 pound diced ham
1 tsp onion powder
2 cups uncooked mini pasta shells
It is very important that you spray the liner of the crockpot liberally with cooking spray. Trust me on this, otherwise, your meal will stick to the edges and be rather disappointing.
Add the above ingredients into the crockpot. Set the crockpot on the lowest setting and cook for 2 hours.  Cooking any longer than this will basically make the pasta fall apart.  I chose to add about a cup of cooked leftover broccoli pieces right before serving. This is totally optional.
Quite a simple and yummy meal!

Chicken with Lima Beans

This was surprisingly very tasty! With the limited list of ingredients, I thought it would be rather bland, but they all combined to make a lip-smackingly good dish. This will be made again. I did add one clove of garlic, crushed because I put garlic in nearly everything!

Chicken with Lima Beans
Serves: 4

1  frying chicken, cut up
salt
pepper
1 tablespoon oil
2 large  potatoes, cubed
10  ounces  frozen lima beans, thawed
1 cup chicken broth
1/4 teaspoon thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.


Slow Cooking Thursday: BBQ Chicken Wings

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For Ohio State Buckeye football fans, Saturday is THE game of the season. The OSU v. U of Michigan game is a traditional big rival game. Before the BCS came along and changed the way that end-of-season bowl games are done, this was often the game that decided who went to represent the Big Ten Conference in the Rose Bowl on New Year’s Day. It still is often the game that determines the conference champs. Regardless, it is a fun rivalry and one that we celebrate with a big game day party somewhere. Saturday also happens to be my second daughter’s 23rd birthday. We are going to celebrate that too, somewhere in the midst of the football game! Here is one of the dishes I am making for the party. Check here for other game day snacks.

Barbecue Chicken Wings

Serves 10

3 packages whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce (more or less depending on taste)

Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15″ x 10″ x 1″ baking pan. Bake at 350 degrees for 35-40 minutes or until juices run clear.

In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt slow cooker. Drian chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

NOTE: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.

For more slow cooker meals, hop on over to Sandra’s blog.


Slow Cooking Thursday: Tuscan Chicken and Beans

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This is a very flavorful dish. Serve with some warm crusty bread and a green salad for a complete meal.

Tuscan Chicken and Beans
Serves 6

1 onion, chopped
2 cloves garlic, pressed
2 carrots, chopped
1 stalk celery, chopped
6 boneless, skinless chicken breast halves, cut in 1″ cubes
1 red pepper, diced
1 can cannelini beans, drained
1 teaspoon Italian seasoning
salt and pepper to taste
1 jar spaghetti sauce
1 cup water
12 ounces spaghetti

In a crockpot, layer onion, garlic, carrots and celery on the bottom. Add the chicken next then the peppers, beans, Italian seasoning and salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on low for 4-5 hours or until chicken is tender and cooked.

Cook the linguine according to package directions. Serve chicken on top of pasta.

For more slow cooker meals, hop over to Sandra’s blog.


Slow Cooking Thursday: Chicken Fried Chops

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Oh yeah, this is some good stick-to-your-ribs food!

Chicken-Fried Chops
Serves 6

1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops, trimmed
2 tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired thicken pan juices and serve with the pork chops.

For more slow cooker meals, hop on over to Sandra’s blog.


Slow Cooking Thursday: Beef Tips

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This is oh-so-yummy! It ranks as comfort food in my book. Hope you like it too.

Beef Tips
Serves 4

1 pound beef, cut in 1″ cubes
2 cans cream of mushroom soup
2 cans French onion soup
2 cans mushrooms (4 oz cans)

Combine all in crockpot. Cook on low all day. Serve over noodles or rice.

This freezes well after being cooked and cooled. Just heat and eat after thawing. It is also an easy recipe to quadruple – especially if you have a large crockpot.

For more slow cooker meals, hop on over to Sandra’s blog.


Slow Cooking Thursday ~ Chicken Cacciatore

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This is an easy and delicious rendition af a classic Italian dish. To make it even easier, you could use a package of frozen peppers and onions in place of the fresh. It really doesn’t change the taste or texture. Don’t omit browning the chicken first. It really does make a difference if you don’t do this. The chicken ends up so tender it falls off the bones. Serve over hot fettucini noodles with a green salad on the side and you have a complete meal.

Hop on over to Sandra’s Blog for more slow cooking recipes.

Chicken Cacciatore

Serves 6

3 lb cut up fryer chicken, skin removed (or 3-3 1/2 pounds of chicken pieces)
1/3 cup all-purpose flour
2 tablespoons  vegetable oil
1 medium green bell pepper
2 medium onions
14 1/2 oz can diced tomatoes, undrained
4 oz. can sliced mushrooms, drained
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil
1/2 teaspoon salt
2 cloves garlic, finely chopped
grated parmesan cheese (optional, but oh so good!)
                         
Coat chicken with flour. Heat oil in 12 inch skillet over medium high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain

Cut bell pepper and onions crosswise in half; cut each half into fourths.

Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining  vegetable mixture.

Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest 1 pieces are cut. Serve with cheese.