Crock Pot Minestrone

This is another great Minestrone soup recipe- but super easy since it's made in the crock pot!

1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14-oz. cans beef broth
1 15-oz. can cannellini beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 cup thinly sliced carrots (2 medium)
1/4 t salt
1/4 t ground black pepper
1 cup dried bow tie pasta
1 medium yellow summer squash, halved lengthwise and sliced
salt and freshly ground pepper
grated Parmesan cheese (optional)

In a large crock pot combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Sprinkle with Paremesan cheese before serving. This recipe can easily be cut in half.


Tomorrow's Daily Special: S'more Pie

Crock Pot Chicken Cordon Bleu

This is an easy way to make a fabulous entree!

6 chicken breasts - pounded to 1/4 inch thickness
6 slices low fat Swiss cheese
6 slices deli shaved ham
1 can (low fat) cream of chicken soup
1/2 cup skim milk
1/2 cup Italian flavored bread crumbs
1 t garlic powder
1 t onion powder


Place one slice of cheese and ham on each chicken breast. Roll up and secure with toothpick, place in bottom of crock pot. Mix soup and milk. Pour over chicken. Stir seasonings into breadcrumbs. Sprinkle chicken with breadcrumbs. Cook on low for 6-7 hours. Serve over your favorite pasta or rice.


Tomorrow's Daily Special: White Texas Sheet Cake

Slow Cooker Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 T (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 T flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I use 2%)

Spray crock pot with cooking spray. Place chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.Cook on low for 6 to 8 hours. Stir well just before serving. Top with the shredded cheese and serve over rice.


Tomorrow's Daily Special: Pesto Chicken Breasts

Mexican Pot Roast

This is a recipe that my friend Shannon put in our church cookbook. I tried it a few years ago and my family absolutely adores it! It's easy and yummy- a perfect combination!

1 large white onion
1 green bell pepper
1 red bell pepper
1 (16 ounce) jar of salsa
1 large pot roast
tortillas
shredded cheese

Spray your crock pot with cooking spray. Cut up onion in large chunks and place in crock pot. Put roast on top of onions. Dice peppers and put on top of roast. Pour jar of salsa on top of roast. Put lid on crock pot and cook for 6-8 hours or until roast falls apart. Serve on tortillas with cheese.

TIP OF THE DAY: This makes more roast than my family could eat in several meals so I serve it a second time over egg noodles or rice for another yummy meal.

Tomorrow's Daily Special: Italian Style Meatloaf

Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!


1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with fresh tortilla strips or tortilla chips.


Tomorrow's Daily Special: BLT Muffins

Turkey and Rice

This is a great way to use up leftover Christmas turkey!


2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
2 to 3 cups diced cooked turkey
2 cups frozen mixed vegetables (peas & carrots, etc.)
1 t poultry seasoning
1 T dried minced onion


Combine soup and water in crock pot. Add remaining ingredients and mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on high, until rice is tender but not mushy.

Tomorrow's Daily Special: 1, 2, 3 Cookies