Lindsay's Recipes

  Ingredients: 2 lb. chicken breasts 1/2 onion, diced 15 oz. can black beans, drained and rinsed 14.5 oz. can petite diced tomatoes 14.5 oz. can fire-roasted tomatoes 7 oz. can diced green chiles 1 qt. chicken stock 3 tablespoons chili powder 3 teaspoons cumin 2 teaspoons garlic powder 1 teaspoon salt 10 oz. frozen corn optional toppings - shredded cheddar, sour cream, diced avocado, tortilla chips Directions:   Place the chicken in the crockpot. Pour all the other ingredients except the corn on top and stir lightly. Cook on high heat for 4 hours or low heat for 8 hours. Pour the corn into the soup. Remove the chicken breasts, shred them, then return to the crockpot. Stir to combine. Serve with toppings.

Ingredients: 3 chicken breasts (about 2 pounds) 16 oz. frozen mixed veggies 2 cans cream of chicken soup 1 can milk seasonings shredded cheddar biscuits Directions: Place the chicken in the crockpot. Pour the veggies, soup, and milk over the top and season. Cook on high for 4 hours. Shred the chicken. Stir in the cheddar. Serve with biscuits crumbled on top.

Ingredients: olive oil 1/2 onion, diced 1 pound ground beef garlic 4 oz. tomato paste Worcestershire sauce dried thyme 32 oz. beef broth 10 oz. milk 1 pound short pasta 1/2 cup shredded cheddar Directions: Heat the olive oil in a large skillet. Add the onion and cook until it begins to brown. Add the ground beef and cook until browned. Add the garlic and tomato paste and cook a few more minutes. Add the Worcestershire sauce and dried thyme. Stir to combine. Add the beef broth and milk. Cover and bring to a boil. Stir in the pasta and simmer for 14-16 minutes or until the pasta is done. Remove from the heat and stir in the cheddar until melted.

  Ingredients: 1/2 cup butter, softened 1 cup sugar 1 cup brown sugar 3 eggs 2 teaspoons baking soda 4 1/2 cups rolled oats 1 1/2 cups peanut butter 12 oz. chocolate chips 12 oz. m&m's Directions: Combine butter and sugars and mix well. Add eggs and baking soda and mix again. Add peanut butter and mix until smooth. Add oatmeal and mix until combined. Fold in the chocolate chips and m&m's. Spread in a greased 9x13 dish and bake at 350 for 20 minutes or until done.

  Ingredients: 16 oz. macaroni 4 cups whole milk 1/2 cup butter, melted 16 oz. Velveeta 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon pepper 1/2 teaspoon dry mustard 1/2 teaspoon paprika Directions: Spray slow cooker with baking spray. Add all ingredients to slow cooker and stir to combine. Press down gently so the macaroni is covered with liquid. Cook on low heat for 2-2.5 hours, stirring every 30 minutes.

Ingredients: 1 cup rice 1 can cream of chicken soup 2 cups chicken broth seasonings to taste 2 cups frozen chopped broccoli cheddar cheese parmesan cheese 2 cups cooked chicken, chopped Directions: Spray a 9x13 dish with cooking spray. Pour the rice, cream of chicken soup, and chicken broth in the dish. Add seasonings to taste. Stir until well combined. Evenly spread the broccoli in the pan. Sprinkle 2/3 of the cheddar and parmesan on top. Evenly spread the chicken in the pan. Cover with foil and bake at 375 for 40 minutes. Remove foil, add the remaining 1/3 of the cheese, and bake an additional 5 minutes.