Crockpot Cheddar Stuffed Potatoes

6 baking potatoes, washed
3 T butter
1/2 to 1 cup milk or half-and-half
chopped chives
1 tsp salt
1/8 tsp pepper
shredded cheddar cheese

Place damp potatoes in bottom of cooker. Cover and cook on low for 6
to 8 hours. Remove and cut a slice, lengthwise, from each potato.
Scoop out insides. Save shell. Add butter, milk, chives, salt, and
pepper; beat until fluffy. Add milk to get desired consistency. Spoon
mixture back into potato shells and top each with shredded cheddar
cheese. Bake at 425?? for 15 minutes or until cheese is melted and
bubbly.

Suggested garnishes: diced cooked bacon, sour cream, sliced ripe
olives, chopped tomatoes or salsa, green onions.

Crockpot Stuffed Shells

Crockpot Stuffed Shells

18 jumbo pasta shells
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 c. shredded Mozzarella cheese
1/2 c. seasoned bread crumbs
1 tbsp. parsley flakes
1 egg, beaten
2 jars (16 ounces each) meatless spaghetti sauce
1/2 c. grated Parmesan cheese

Cook pasta according to package directions, just until tender; drain.
Meanwhile, brown beef, onion and garlic in skillet; drain. Add cheese,
bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of
sauce into slow cooker. Arrange stuffed shells in sauce. Top with other
jar of sauce and Parmesan cheese. Cover and cook on LOW 5 to 6 hours.

Serves 6.

CHICKEN ENCHILADA CHILI

1 1/4 pounds chicken thighs -- skinless, boneless
1 medium onion -- chopped
1 medium yellow or green pepper -- chopped
2 14.5 oz. Cans stewed tomatoes with garlic and onion -- undrained
2 15 oz. Cans chili beans in zesty sauce -- undrained
1 10 oz. Can enchilada sauce
1/3 cup fat-free sour cream
2 tablespoons fresh cilantro -- chopped

1. Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients
except sour cream and cilantro in cooker.

2. Cover and cook on low setting 7 to 8 hours.

3. Stir mixture to break up chicken. Top each serving with sour cream and
cilantro.

Source:
"Simple Slow Cooker"

Pierogi's With Sweet Italian Sausage Casserole

Pierogi's With Sweet Italian Sausage Casserole

1 1/2 lbs. sweet Italian sausage; cut into slices
1 box Mrs. T's pierogis
1 green pepper, diced
1 onion, diced
2 gloves of garlic, minced
1 c. diced tomatoes
1 jar of spaggeti sauce
1 pk. of shredded chesse
1/2 c. parmesean cheese

Brown sausage. Then add peppers, onions, and garlic to the sausage until slightly soften. In a baking pan add a little of the spagetti sauce just to coat the bottom. Add the pierogi's, then add the can of tomatoes. Next add the sausage mixture then the spaggetti sauce. Layer the cheese and top with the parmesean cheese. Bake at 350 for 35 to 45 minutes.

Served with garlic bread.

Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken
4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a
CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours.

About 45 minutes before done, brown onion in 1/4 cup of juices from
CrockPot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta or mashed
potatoes!

Greek Skillet

I made this tonight (although I modified it a bit) and it was SO good!!!! I made it bigger so it would feed my family and didn't write down exact amounts when I altered the recipe.


8oz ground beef or lamb
3/4 c chopped onion
2 cloves garlic, minced
14 1/2 oz can beef broth
1 1/2 c DRIED medium shell pasta
2 cups frozen mixed vegetables (broccoli, carrots)
1 14 1/2 oz can, undrained diced tomatoes
2 T tomato paste
1/8t ground cinnamon
1/8t ground nutmeg
2t snipped fresh marjoram (I used dried)
1/2 c crumbled feta cheese (I used mozzarella cause I forgot to buy feta)

In large skillet, cook meat, onion and garlic. Stir in broth and macaroni. Bring to boiling; reduce heat. Cover; simmer for 10 minutes.

Stir in vegetables, tomatoes, tomatoe paste, cinnamon, nutmeg. Retrun to boiling until veggies are tender. Stir in marjoram. Sprinkled with feta.


(I used fresh veggies...carrots, broccoli and celery....instead of frozen)