Chicken Corn Soup

2 quarts chicken broth
1 1/2 to 2 cups chopped celery
1 chopped onion
1 can chopped chicken (12.5 ounces)
1 can cream of chicken soup
1/2 cup brown rice
1/2 teaspoon coarse black pepper
1/2 teaspoon coarse Kosher salt
1/2 teaspoon cilantro
1 cup frozen whole kernel corn

Add all to crock pot and cook on high about 3-4 hours until vegetables are cooked to liking.  I used what I had on hand so feel free to substitute various forms of chicken and broth (don't go buy what I used specifically if you have something else on hand).  I did not drain the canned chicken.  This would be considered chicken corn chowder except I did not add  cheddar cheese.  I wanted to use cream of cheddar soup but did not have it so used cream of chicken instead.

Mary Beth's Brunswick Stew

Pork Roast (cooked, drained, shredded)
3 cans of whole peeled tomatoes (blended)
3 cans cream styled corn
1/4-1/2 cup hot sauce
1 cup ketchup
1 cup hickory smoked bbq sauce
1 onion chopped
1 can english peas (drained)

cook in crock pot until heated through and bubbly

Caribbean Inspired Roast (Crock Pot)

Ingredients:
Large boneless beef chuck roast
1 Tablespoon of white sugar
1 Tablespoon of brown sugar
1 teaspoon of ground cumin
3/4 teaspoon of salt
3/4 teaspoon ground, dried, or crushed cilantro
3/4 teaspoon of chili powder
1/2 teaspoon of dried oregano
1/8 teaspoon of ground cinnamon
3/4 teaspoon grated/dried orange peel (from spice section of grocery store)
3/4 teaspoon powdered baking cocoa
15 oz. can of tomato sauce
2 teaspoons of minced garlic cloves
1 large onion chopped
2-3 stalks of celery chopped (about 1/4 cup)
2-3 large carrots peeled and chopped into circles
2-3 sweet potatoes peeled and chopped into 1/2 to 1 inch circles

Go ahead and turn your crock pot on to high
Put your roast in first to cover the bottom
Sprinkle evenly over the roast surface all of your spices, herbs, and sugars:
     white sugar, brown sugar, cumin, salt, cilantro, chili powder, oregano, cinnamon, orange peel, and cocoa
Pour tomato sauce over all (evenly across the entire roast and sides)
Sprinkle garlic cloves evenly over roast
Sprinkle chopped onion evenly over roast
Add layer of celery
Add layer of carrots
Finish with sweet potatoes on top

Cover and let cook on high until all is tender to your desired tenderness.  On  high it will take between 4 and 6 hours depending on the size of your roast

You can cook on low if you will be away from the  house.  If you cook on low it will take between 8 and 12 hours depending on the size of your roast.

Serve with rice

Bean-less Chili Stew or Dip

2.25 pounds ground beef (browned, drained)
6 cloves minced garlic
3-16 ounce cans tomato sauce (1 more if needed)
2 Tablespoons of chili power
1 & 1/2 teaspoons of basil
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of cumin
1 tablespoon of onion powder (if kids aren't involved you can use a real chopped onion instead)

simmer in crock pot until flavors blended and turns dark red color
serve with tortilla scoops & grated cheese

Velveeta hot dip

2 pounds Velveeta cubed
2 cans rotel tomatoes (I don't drain mine but others do)
1 pound ground beef (cooked, crumbled, drained)
Scoops (tostito)--2 bags

Mix all in crock pot; cook on high until melted; turn back to low or warm to serve; will seem too soupy at first but thickens as the temperature lowers; if you drain the tomatoes it seems too thick and sticky as the day goes by.

My client's sister's spaghetti salad

1 pound of spaghetti (cooked, drained, rinsed)--break spaghetti before boiling
24 oz of Ken's Italian Salad Dressing (the large bottle)
1 tomato (I am using 1 pack of cherry or grape tomatoes)--cut into bite sized pieces
1 cucumber--peeled and diced
optional-- 16 oz meat (crab, ham, turkey, or other--your choice)--I am using 16 oz crab supreme (really it's fish flavored to taste like crab)
optional--1 onion chopped (I did not use an onion
1 tsp salt (definately optional)
1 ts pepper
1 tablespoon sugar (cuts the bite of the vinegar)
Mix, chill, enjoy.

Salmon Patties

http://www.cooks.com/rec/view/0,1717,156163-244200,00.html

Chicken Satay

Chicken Satay

Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut MilkBrazilian Chicken with Coconut Milk

Fresh Sausage & Yellow Rice Spicy One Dish Meal

Image by danpeters via FlickrTake 1.5-2 pounds of fresh large link sausage (cooked and cut into bite sized pieces), 5.5 cuts of chicken broth (can use some water to make up the difference), 1 chopped onion, 1/4 cup chopped bell pepper, 1/2 teaspoon black pepper, 1/2 teaspoon minced garlic, 1/2 teaspoon crushed red pepper flakes (not powder) and place into a very large pot on the stove (dutch oven sized).  Bring to a boil then add 1 pound of saffron yellow rice (Mahatma brand), stir, reduce to low, and cover with a tight lid for 20 minutes.  Let sit about 5 minutes with lid on after 20 minutes (off the stove eye).  Mix well and serve.  If you read the back of the rice package I am using 5.5 cups liquid and omitting the margarine instead of the 5 1/3 cups liquid called for on the bag.  This makes a wetter mixture.  Use the 5 & 1/3 like the package says if you want it to have less liquid.  We save our chicken broth in the freezer every time we cook a chicken so this is what I used (minus the tallow).  You can used canned broth if you need to.  I hope you enjoy this easy, inexpensive meal.

Related articles by Zemanta

• One Dish Spicy Rice Pork and Peas (notecook.com)