CrockPot Turkey Breast

Submitted by Shellie Harris


Put frozen turkey breast in microwave for 10 minutes or so--just enough to loosen and remove gravy packet from the cavity. Then place the turkey breast in crockpot ( no need to add water or seasonings). Turn on low and let cook for about 8 hours. Enjoy!

Hamburger and Kidney Beans

Submitted by Sylvia Crist


Brown 1 pound lean ground beef with 2 diced onions. Place in Crock Pot and add 2 cans Kidney Beans, 1/2 cup water, 1/2 tsp. pepper, 2 Tbsp. dried Basil, 1 1/2 tsp. Onion Salt, 1 1/2 tsp. Cumin and 1/3 cup brown gravy mix. Simmer in Crock Pot 1 hour. Eat.

Tangy Pork Chops Recipe

Submitted by Janae Pickett

4 bone-in pork loin chops (1/2 inch thick)
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional

Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

Zuppa Toscana

Submitted by Rebecca Thompson

4 cans chicken broth
1/2 med. onion, finely chopped
1 -1 1/2 lbs. Mild Italian sausage
1 bundle (about 8 oz.) rough chopped Kale
4 - 5 medium potatoes, well scrubbed quartered lengthwise and sliced thin
1 can Evaporated Milk or 12 oz heavy cream

Boil sliced potatoes in chicken stock for about 12 minutes, until just tender.
Meanwhile, sauté sausage and onion until nicely browned; drain and add to potatoes and stock. Season with salt and pepper to taste. I rarely have to add salt. Add canned milk and bring up to heat but don't boil. Add kale and give it all a good stir. Keep warm but again, don't let it boil. You may substitute spinach for kale, but it's a bit delicate and tends to turn the broth greenish.

Butternut Squash & Apple Soup

Submitted by Dixie Sloan

2 tbsp. unsalted butter
1 yellow onion, thinly slice
1 jar (2 lb.) butternut squash puree
1 Bartlet pear, peeled, cored and thinly sliced
4 cups low-sodium chicken broth
2 small bay leaves
3 tsp. salt
1/2 cup cream
1/4 tsp. ground coriander (optional)
1/4 tsp. grated, peeled, fresh ginger (optional)
Nutmeg to taste

In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Serve immediately.

Serves 6 to 8

Taco Soup

Submitted by Ashley Copas

2 pounds ground lean beef or ground turkey
1 medium chopped onion
1 envelope taco seasoning
1 envelope regular ranch salad dressing mix
2 - 10 ounce cans tomatoes with chilies
4 cups canned tomatoes, crushed or diced
1 can pinto beans (rinsed)
1 can black beans (rinsed)
1 can white corn (drained)

Brown meat, rinsing with water to discard fat. Add onion and finish browning. Stir the 2 dry mixes into the meat mixture. Add everything else and heat until well mixed. You can top with grated cheese, sour cream and tortilla chips.

Can be frozen.

Chicken Chowder

Submitted by Jean Bradley

1 large chicken (3 lb. fryer)
1 quart chicken broth
1 chicken bullion cubes
1 cup finely chopped celery
1 cup finely chopped onion
1 cup grated carrot
4 cups diced potatoes
1/2 tsp. sugar
1 1/2 tsp salt
dash pepper
1 tsp. Accent (optional)

Sauce:
1 cup margarine
1 cup flour
1 quart milk

Cover chicken with 4 quarts of water and simmer until done. Remove meat from bones, set aside.

To 1 quart of the broth add bullion cube, celery, onion, carrot and potatoes. Simmer vegetables until done, about 20 minutes.

Sauce: Melt margarine on low heat and then add flour and stir constantly until mixture bubbles. Add the milk and then stir on medium heat constantly until mixture thickens. Pour into undrained vegetables.

Add sugar, salt, pepper and Accent. Mix all chicken broth and meat with vegetables and simmer 10 minutes.

Serve and enjoy!

Serves 15-20