Slow Cooker Chicken Cacciatore

Ingredients

6 skinless, boneless chicken breast halves
1 28 oz. jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbs. minced garlic

Directions

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.

Slow Cooker Chicken Taco Soup

Ingredients:

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Slow Cooker Chicken Dinner

Ingredients:

6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted 1 (10.75 ounce) can condensed cream of
mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional
)


Directions:
1.Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

Slow Cooker Chicken Minestrone Soup

Ingredients

1 Box Chicken Broth 99% fat free
1 14.5 oz. Can Del Monte Canned Vegetables Diced Tomatoes with Basil, Garlic, & Oregano No Salt Added
1 14.5 oz. Can Del Monte Canned Vegetables Sweet Peas No Salt Added
1/2 Cup ONIONS chopped
1 GARLIC CLOVE
2 Teaspoons OLIVE OIL
1/2 Cup SHELL PASTA (small)
2 Cups ROASTED CHICKEN diced

Instructions

1. Cook onion and garlic in oil in large saucepan, 3 minutes or until tender.
2. Stir in broth, undrained tomatoes and pasta. Cover and bring to boil; reduce heat. Cover and simmer 8 minutes, or until pasta is tender.
3. Add chicken and peas; cook 3 minutes or until heated through. Serve with grated Parmesan cheese and chopped fresh basil, if desired.

Brussel Sprouts with Pancetta

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 slices Pancetta ½ in thick, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Banana Cream Pie

Ingredients:

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Directions:

1.In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring
gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep
stirring and cook for about 2 more minutes, and then remove from the burner.

2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add
egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep
stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the
whole thing has a smooth consistency.

3.Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 F (175 degrees C) for 12 to 15 minutes. Chill for an hour

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Ingredients:

2 (10.75 ounce) cans Campbell's®
Condensed Cream of Chicken with Herbs
Soup or Campbell's® Condensed Cream of
Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or
oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained
and chopped
1 cup drained and coarsely chopped sun
-dried tomatoes
8 (4 ounce) skinless, boneless chicken
breast halves
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed
potatoes


Directions:

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart
slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle
with the basil, if desired. Serve with the rice

Baked Crab Rangoon (a healthier version)

Ingredients:
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) low fat Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Directions:
HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Cheesecake

Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash Vanilla

Directions

Preheat the oven to 325 degrees F.

combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over beaten. Pour the filling into the crust lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hr and 45 minutes. The cheesecake should still jiggle, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Creamed Spinach

Ingredients:

1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg 1/2 teaspoon salt
ground black pepper to taste
1 pound fresh spinach
¾ cup shredded Swiss Cheese


Directions:

1. In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer. Add in Swiss cheese and stir until completed melted and blended in.

2. Place spinach in a large pan and wilt down with a little water at the bottom of the pan. Drain in a colander, pressing out excess water with a large spoon

3. Add the cream mixture and the spinach to the pan and blend together, and briefly return to boiling, then remove from heat.

Festive Crab Cakes

Festive Crab Cakes


Ingredients:

1/3 cup cream cheese, softened
1/4 cup crabmeat - drained, flaked and
cartilage removed 2 tablespoons chopped green onions
1 (2.1 ounce) package mini phyllo tart shells
1/3 cup whole berry cranberry sauce


Directions:

1. In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of crab mixture into each shell. Top each with 1 teaspoon cranberry sauce. Bake at 375 F for 12-15 minutes or until heated through

Kielbasa Appetizers

Prep Time: 5 Minutes
Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 10 Minutes
Servings: 8


"Simmer sliced Polish sausage in beer, barbecue sauce, brown sugar, and Dijon mustard to make this simple and tasty appetizer."

Ingredients:

18 fluid ounces beer
1 (18 ounce) bottle barbecue sauce
1/2 cup brown sugar 1/4 cup Dijon mustard
2 pounds kielbasa (Polish) sausage, cut into
1/2 inch pieces


Directions:

1. Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour

Broiled Lemon and Garlic Shrimp

Ingredients:

1 1/2 pounds tiger prawns, peeled and
deveined
1 cup butter 1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese


Directions:

1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping

Spinach Stuffed Chicken Breasts

Ingredients:
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese 2 cloves garlic, chopped
1 (10 ounce) package frozen chopped
spinach, thawed and drained
4 slices bacon

Directions:
1. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
3. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink

Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

Beef Tenderloin

1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt

Merlot Sauce
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon butter or margarine


1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.

2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs , cheese and parsley; toss to combine.

3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)

5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.