Tuesday, September 2, 2008

Liberate the Crock Pots!

It's the day after Labor Day and that means fall is on it's way! I absolutely love fall, it's my favorite time of the year. Being in North Carolina I don't get as much "fall" as we did in PA, but I know that sweater season is just around the corner.

To celebrate September, I thought I'd post some great Homemade Gourmet meals for the crock-pot. If you're anything like me, yours is sitting on a shelf in the garage or in a cabinet in the kitchen. If you are me, they're in both places since both you and your hubby each had one before you met. How about we liberate those pots and let them see some daylight! I'll bet they're feeling a little neglected, especially since the microwave gets so much attention.

Alright, here's the first one:

Tender Chicken & Potatoes

2 lbs boneless, skinless chicken thighs (or breasts)
4 TBS Homemade Gourmet Grandmother’s Sunday Roast Seasoning
1 10.75 oz can cream of mushroom soup
1/3 c water
8 oz tomato sauce
2 potatoes, cubed (large pieces)
1 onion, cubed (large pieces)
1 c frozen corn

Place mixture & veggie bag into slow cooker and cook on low 4 hrs.
Or, place meat in bag with other ingredients. Remove air, seal & SMOOSH to mix & double bag and then place in freezer to use later. (Do not freeze potatoes unless they are blanched or canned) Make a note on the bag to add them at the time of cooking. Serve with HG World Vision Bread and you have a delicious meal!

Cheesy Mexican Crockpot Chicken
4 TBS Homemade Gourmet Taco Soup Seasoning
1 Can Rotel Tomatoes
2-3 lbs Chicken
*1 cup shredded Monterrey Jack or Cheddar

Dump into crock pot or baking dish. Or, place meat in bag with other ingredients. Remove air, seal & SMOOSH to mix. Place cheese in separate smaller bag. Zip both bags into another bag to make kit. Note on bag: *Sprinkle cheese over meat at the last 10 minutes of cooking time. Serve the chicken with our Spanish Rice. The next day, shred the leftover chicken and use the remainder of the rice to make a tasty burrito!

This one isn't a meal, simply the most AMAZING Dip EVER!!!
Sausage Enchilada Dip
1 lb your choice of cooked ground sausage
2.5 TBS Homemade Gourmet Chicken Enchilada Soup Seasoning
1 can Rotel
2 – 8oz pkgs of Cream Cheese
¼ cup milk

Brown sausage, drain well. Combine remaining ingredients in slow cooker and cook on low for 4 hours or on high while constantly stirring. Serve as dip with tortilla chips or as a main fondue dish with bread pieces. (Or use the microwave for a faster cooking time.)
Leftover Dip freezes well! (You might have leftovers, we don't!)