Monday, December 12, 2011

Chicken Crockpot Soup

Katie- I loved this so much, had to post. Here is what I did with it but please feel free to make additions to this.
Picture Coming


1 can of rotel
1 can of corn
1 can of black beans
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken

For a thicker consistency, dont add the water from corn and beans. I actually took large lime flavored tortilla chips and placed them in the bottom of my bowl, then topped with the thicker soup. I had three bowls! :)

Scalloped Potatoes- Best EVER!


  • 1 teaspoon unsalted butter
  • 4 cups heavy cream
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
  • 8 ounces Swiss Cheese, grated


Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Parmesan Chicken with Spaghetti Sauce

Picture Coming

Recipe from Jamie Cooks It Up!


6 Chicken Breasts
2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco) 2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco) Penne Pasta 1 jar Spaghetti Sauce


1. Place your chicken breasts in a large gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. If you don't have a meat mallet, never fear. Just use the end of any can from your pantry and you are good to go.
2. Cut the chicken into strips with a pair of kitchen scissors. No kitchen scissors? Round some up, guys and'll never scoff at a chicken recipe again. Your pair of kitchen scissors will save you a lot of time.
3. Roll your chicken strips around in the parmesan cheese, then in the bread crumbs. Then put them in a sprayed 9 x 13 pan. Cover with foil and bake at 350 degrees for about 25 minutes. Take the foil off and bake for for 10 more minutes.
4. Cook your pasta according to the package directions, heat up your sauce and you are ready to rumble.

Southwest Chicken

Southwest Black Bean Chicken in the Crock Pot Time: 10 min. prep + 4 hours cooking Yield: 8 servings Recipe from Jamie Cooks It Up!

4 chicken breasts (you may even start with frozen)
1 8 oz can tomato sauce
1/2 of a 6 oz can tomato paste
2 15 oz cans corn
2 15 oz cans black beans
2 15 oz cans kidney beans
2 14.5 oz cans Mexican Stewed Tomatoes
1 Southwest marinade packet ( enchilada or taco will work as well)

Cheddar cheese and sour cream
Tortilla Chips or Whole wheat tortillas

1. Mix all ingredients except the chicken,cheese, and sour cream and tortillas in the bottom of a large crock pot. If you want it a bit thinner to eat as a soup, then add the liquid from two of the cans. Otherwise drain the liquid from the cans.
2. Place the chicken into the crock pot and cover it up with the sauce.
3. Cook on high for 4 hours. After it has cooked for 3 hours, take the chicken out, shred it and put it back in the crock pot for the remaining hour.