Crock Pot Split Pea Soup

I made this tonight. It was so yummy and easy. I got this recipe from here. Hope you enjoy! I love easy no mess meals.

Cook Time: 8 hours

Total Time: 8 hours

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Creamy White Chicken Chilli - YUMMO!

1 lb. chicken cubed or cut into pieces
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tlbs. oil
2 cans of great northern beans, drained

Saute onions and chicken and then sprinkle with garlic powder. Add the beans.

1 can chicken broth. Add more if it is to thick.
1 4 oz. can green chilis, diced
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Bring to a boil and reduce heat and simmer unco vered for 30 minutes. Remove and stir
in sour cream and whipping cream

Chicken Noodle Soup

If there is one thing that my daughter will eat for sure is soup. Any kind of soup, it must be the broth. This was something that my husband added to a list that he is making of meals that he wants me to make again in his palm pilot (AKA his memory). It is easy and really any vegatable you have on hand will more than likely work. The ones listed just happen to be the ones I have on hand right now.


Ingredients:

10 cups water
4 chicken boullion cubes
1 T Mrs. Dash
1 t parsley
1 t black pepper
2 boneless skinless chicken breasts
4 T Extra Virgin olive oil
1/4 large onion, diced
1 Cup Carrots, chopped
1/2 Cup snap peas, chopped
1 1/2 stalk celery, diced
1/4 Cup brocoli, chopped
1 small handful of whole wheat spagetti noodles broken into fourths.



Directions:

In a large soup pot add water, boullion, and spices. Cook on high. In a skillet on medium high sear chicken breasts in 2 Tablespoons olive oil, 6 minutes each side. While chicken is searing prepare vegetables and add to soup pot. When Chicken is done searing remove from pan. Chop chicken into 1/2 inch squares and add to soup pot. Add 1 cup of broth from soup pot into hot skillet for one minute. Add liquid back into soup pot and add final 2 Tablespoons of olive oil to soup. Lower heat to medium high and cover soup. Cook for 1 hour. During final 20 minutes add noodles to soup. When everything is cooked and done; Enjoy!

Baked Potato Soup

For those with extra russet potatoes in storage: I tried this recipe from www.verybestbaking.com last night. It was really easy and yummy.

Ingredients:

• 2 large or 3 medium baking potatoes, baked or microwaved
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (14.5 fl. oz.) chicken broth
• 1 can (12 fl. oz.) evaporated milk
  
• Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions:
Melt butter in large saucepan over medium heat. Add onion; saute, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

PASTA E FAGIOLI

I actually have a recipe:

Here is what you need

Olive Oil - to thinly cover bottom of pot
4-5 Cloves of Garlic- Chopped
2- 15oz Cans of Navy Beans-strained
3- Cans of Chicken Broth
1 tbl dried Basil
1 tbl Oregano
1 tsp Black pepper
1 tsp Parmesan cheese
12 oz small pasta (elbow mac)
1- 14 oz canned diced tomatoes- stranied
1- medium sauce pan


Saute garlic until soft. Add Beans, simmer for 3 mins. Add chicken broth, oregano, basil and black pepper. Simmer for 5 mins. Add can of diced tomatoes. Bring to a boil. Add pasta until done.

I do not have a picture but I think it is really good. Eat and enjoy.

Taco Soup

This is a meal that is easy to make and very quick. I love to make this especially during the winter but will make it all year long. Plus the chips and cheese make a instant kid favorite. The best part is that it can be made all in the same pot or started early and made in the crock pot. You will have to cook the meat though before adding it to the pot if you use the crock pot. Then cook on high for 6-8 hours on low for 8-10 hours. Some people will substitute the canned diced tomatoes with only tomato sauce or will use tomato juice. Also this Freezes great and makes a ton.

Ingredients:
1 lb ground hamburger
1 small onion diced
2Tbs minced garlic
1 can tomato sauce
2 cans diced tomatoes
2 cans pinto beans
2 cans black beans
1 can light red kidney beans
1 can corn (optional)
2 packets taco seasoning
sour cream
shredded cheddar cheese
2 bags Frito's or tortilla chips
shredded lettuce(optional)

Directions:
In a large pot brown hamburger on stove. Add half onion to hamburger, cook until onion is clear. Next add canned beans and tomatoes(corn if you like). Add taco seasoning. Allow to cook for at least 1/2 hour on medium high. Then add the other half onion and allow to simmer for 15 minutes. When ready to serve top with sour cream, cheese, and chips. Enjoy!