Lindsay's Recipes

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

  Ingredients: 1 small onion, diced olive oil 1 teaspoon minced garlic 4 cups vegetable broth 1 lb. frozen diced hash browns 1/2 lb. frozen broccoli 24 oz. diced ham 1 can sweet corn 1/2 cup sour cream 8 oz. Velveeta, cubed Directions: In a Dutch oven, cook the onion in a drizzle of olive oil for about 8 minutes. Add the garlic, stir, and cook 1 more minute. Add the broth, potatoes and broccoli. Bring to a boil and then boil for 8 minutes. Remove the pot from the heat. Use a handheld blender to blend most of the potatoes and broccoli. Add the ham and corn. Return to medium heat. Add the sour cream and Velveeta. Stir frequently until the cheese is melted.

  Ingredients: 2 tablespoons butter 2 onions, chopped 4 lbs. ground beef (80/20) 4 teaspoons minced garlic 2 cans Rotel tomatoes 2 small cans tomato sauce 2 packets chili seasoning 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 6 tablespoons chili powder 2 teaspoons salt 1 1/2 cups water Directions: In a Dutch oven, sauté onions in butter until translucent. Add beef, chopping and cooking until almost done. Add the garlic, stir to combine, and cook until beef is done. Add the remaining ingredients, stir to combine and simmer for at least one hour. Notes: This recipe should make about 10 servings. This recipe can be cooked in a slow cooker. Follow directions above until beef is done. Then transfer beef mixture to slow cooker, add remaining ingredients and stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.

  Source:  Erica's Recipes  (adapted) Ingredients: 2 cans diced tomatoes (do not drain) 1 can Rotel tomatoes (do not drain) 1 lb. Velveeta cheese, diced 4 cups vegetable broth 1 lb. breakfast sausage, cooked and crumbled 1 cup sour cream 12 oz. tricolor pasta, cooked 1 teaspoon dried basil tortilla chips Directions: Pour all of the tomatoes into a slow cooker. Add the Velveeta and broth. Cook on high for 1 hour. Add the sausage, sour cream, pasta and basil. Stir until the sour cream is mostly broken up. Cook on high for 1 hour. If desired, serve with tortilla chips crumbled on top.

  Source:  Plain Chicken  (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through...

Hamburger Veggie & Pasta Soup Source:  The Kitchen Magpie Ingredients: 1 1/4 pounds ground beef 1 medium onion, diced 2 teaspoons minced garlic 1 28 oz can diced tomatoes 1 10.75 oz can condensed tomato soup 1 qt beef broth 1 teaspoon dried thyme 2 bay leaves 2 cups frozen vegetables 1 teaspoon sugar 1/2 teaspoon black pepper 2 cups small pasta, uncooked Directions: Brown the ground beef with the onion in a Dutch oven. When almost done, add the garlic and cook for 1 minute more. Add all of the remaining ingredients except the pasta. Simmer on low heat for 40 minutes. Meanwhile, cook the pasta. After 40 minutes of cooking the soup, remove the bay leaves and add the pasta. Stir to combine.

Creamy Chicken Noodle Soup Source:  Gimme Some Oven  (adapted) Ingredients: 1 tablespoon olive oil 1 small onion, diced 2-3 carrots, peeled and diced 2-3 celery stalks, diced 1 teaspoon minced garlic 1/3 cup flour 8 cups chicken broth 1 rotisserie chicken, chopped 2-3 cups uncooked egg noodles 1 can evaporated milk 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme Notes: 1. Can substitute 3-4 cups of mixed vegetables for carrots and celery. 2. Can substitute 12 oz. half and half for evaporated milk. Directions: Heat olive oil over medium heat in a Dutch oven. Saute onion, carrots and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables. Cook and stir for an additional minute. Gradually stir in broth. Bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add remaining ingredients, and stir to combine. Cook for 1...

Chili Source: Joanna Knox Ingredients: 2 pounds ground beef 1 large onion, diced 2 cans tomato sauce 2 cans Rotel tomatoes 1 cup beef broth 1/2 teaspoon salt 1/4 cup chili powder 3 tablespoons cumin 2 teaspoons oregano 1 teaspoon minced garlic Directions: Brown the ground beef with the onion. Spray a slow cooker with cooking spray. Add all ingredients to slow cooker and stir to combine. Cook on low heat for 6-10 hours. Serve with toppings of your choice.

Creamy Hamburger &Veggie Soup Source:  The Kitchen Magpie Ingredients: 1 1/2 pounds ground beef 1 onion, diced 1/2 teaspoon minced garlic 2 Russet potatoes, peeled and diced 1 12 oz. package frozen mixed vegetables 5 cups broth 3 teaspoons dried basil 2 teaspoons dried parsley 1 1/2 cups milk 2 tablespoons corn starch 8 oz. Velveeta cheese, cubed sour cream (optional) Directions: Brown the ground beef with the onion. Drain off the fat. Place the beef and onion, garlic, potatoes, vegetables, broth, basil and parsley in a slow cooker. Stir together. Cook on high heat for 4 hours or on low heat for 6-8 hours. The potatoes need to be fork-tender before moving on. Whisk together the milk and corn starch, then pour it into the soup. Add the Velveeta to the soup and stir. Cover the soup while the Velveeta melts, stirring occasionally. Serve once Velveeta is melted. You can add 1/2 cup sour cream to the soup or a dollop to each bow...

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort...