Crockpot Chili

I've been playing with this chili recipe. It's a good recipe because it can be made completely from stored items, assuming you have meat in the freezer.

3 cans pinto beans and 1 can kidney beans (I drained and rinsed 3 cans).

1 quart home-bottled tomatoes AND 1 small can diced tomatoes (could use 1 lg and 1 small can diced tomatoes if you don't have any home-bottled quarts).

1 small can of tomato sauce

1 pound hamburger, cooked with onion (I used dried onions)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon minced garlic

4 teaspoons chili powder

1 bay leaf

more dried onions (about 1/4 cup)

water, amount to be determined once everything is in the crockpot.

Instructions: Put all ingredients in a crockpot. It will be a little thick because it won't have much fluid in it. Add water to reach desired thickness. Cook on low setting for about 6-8 hours.

Slow Cooker Italian Beef

Slow Cooker Italian Beef

I made this meal this afternoon and it was fabulous.

Slow Cooker Italian Beef for Sandwiches

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast (my roast was only 3.5 lbs)

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Mandarin Chicken

Last night I made this recipe and it turned out great. Thought I would pass it along.

Mandarin Chicken

6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almonds

Mix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing. Serve with some white or brown rice.

Sante Fe Tortilla Soup

This recipe is great for using food storage items. My family really likes it and it is easy to make. Be aware that the way it is written makes a large pot, enough for my family of 4 to have at least 3 dinners. It freezes well, and that's why I make such a large pot.

2-3 chicken breasts, cooked and shredded
10 cups of water
8 bullion cubes
1 quart of home-bottled tomatoes (you could substitute canned tomatoes)
1 bag of frozen corn (if you use canned, drain and rinse it first)
2 cans chopped green chilies (4 oz. each)
1 onion chopped (could use dried)
1 green pepper chopped (Tip: I keep them chopped and frozen in my freezer for quick use.)
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. pepper
1/2 tsp. hot red pepper sauce
1-2 cups coarsely crushed tortilla corn chips

Toppings: Pepper jack cheese, sour cream, more corn chips.

In a large pot, combine all ingredients except corn chips. Simmer until veggies are cooked. Stir in crushed chips and let them completely dissolve (this will thicken the soup). Serve with toppings. TIP: This soup is even better the second day.

Lasagna (In a slow cooker)

12 Lasagna noodles (uncooked)
1 LB ground beef
1 tsp Italian Seasoning
1 can (28 oz) Spaghetti Sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese grated

Break noodles in half and layer 1/3 in bottom of greased 4-5 quart slow cooker. Stir Italian seasoning into meat and spread 1/3 over noodles. Then layer 1/3 sauce, water, cottage cheese, and mozzarella over the meat. Repeat layers. Cook with cover on low heat 4-5 hours. Do not cook more than 5 hours.

**Ideas for better use of food storage items:
1-slightly mashed red beans can be substituted for hamburger (I have not experimented with this recipe, but have used beans as a meat replacement in Spaghetti and Ted didn't even notice).
2-omit the meat all together (we have done this and it works out fine)
3- instead of cottage cheese, make ricotta cheese from pd milk. Directions can be found in the food storage cook book put out by the church (our family all received this for Christmas).
4-Use the equivalent amount of a different type of pasta (This worked fine when I tried it).

Black Bean Salad Recipe

This recipe is great for food storage because everything stores well and you don't have to cook anything (unless you are preparing from dried beans instead of canned).

Black Bean Salad

1-2 cans black beans (or 1 cup dry, prepared)
1 can garbanzo beans
1 can whole kernal corn (optional)
1 can olives (optional)
1 medium tomato, chopped (or 1 can diced tomatoes)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder
1/4 to 3/4 tsp red cayenne pepper (depending on your heat sensitivity)
1/3 cup salsa
1/3 cup Italian salad dressing

Combine all canned ingredients. In separate bowl mix Salsa and Italian dressing with the other seasonings. Pour over the bean mixture. Chill and serve.

This is really a hearty meal (usually served with chips). We have it often in the summer. You can also add cooked chicken, fresh peppers, onions, etc.