Chili - Wendy's Style

Chili {Wendy's Style} Ingredients:
2 pounds ground beef, browned and drained

1 large yellow (sweet) onions, chopped

2 large green bell peppers, chopped

2 celery stalks, chopped

1 heaping tablespoon minced garlic (I use jarred)

2 cans dark red kidney beans, drained (15 ounce cans)

1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)

1 cans stewed tomatoes (15 ounce cans)

2 cans plain tomato sauce (15 ounce cans)

1 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Directions:
Combine all ingredients in a large stock pot.*

Simmer for at least three hours (I let mine cook all day long).

Slow Cooker Greek Chicken Pitas

1 medium onion, sliced

1 clove garlic, minced

1 lb. boneless, skinless chicken thighs, trimmed of fat

1½ teaspoons lemon pepper

½ teaspoon dried oregano

¼ teaspoon ground allspice

4 pita pocket breads

½ cup plain yogurt

1 tomato, sliced

½ cup chopped cucumber

1 medium red bell pepper, sliced in thin strips

Directions

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook onLOWfor 4–6 hours.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.

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Crockpot Teriyaki Chicken

Ingredients:
•3 to 4 lbs of boneless skinless chicken thighs

•3/4 cup sugar

•3/4 cup soy sauce

•6 tablespoons apple cider vinegar

•3/4 teaspoon ground ginger

•3/4 teaspoon minced garlic

•1/4 teaspoon pepper

•4 1/2 teaspoons cornstarch

•4 1/2 teaspoons cold water

•Cooked rice (Whatever type you like, I used brown rice.)

Directions:



1.Place chicken in the slow cooker.

2.In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.

3.Pour over chicken.

4.Cover and cook on low for 4 to 5 hours or until chicken is tender.

5.Remove chicken from the slow cooker.

6.Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat...)

7.Place liquid in a saucepan and bring to a boil.

8.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.

To serve, top rice with chicken and cover with the Teriyaki Sauce.

Slow Cooker Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice


1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)

1 tsp salt

¼ tsp black pepper



1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Slow Cooker Chicken Cesear Sandwiches

2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)


1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Crock Pot Apricot Chicken

A friend of mine gave me this recipe. It is yummy and easy.

4 chicken breasts
1 C Russian Dressing (she said you can substitute Catalina but she likes Russian the best)
1 C Apricot Pinapple Preserves
1 package onion soup mix

Combine all ingredients except chicken. Pour over chicken in crock pot and cook on low 6-8 hours or high 4-6. Shred and serve over rice.

Cococut Curry Chicken

1 lb boneless skinless chicken breasts
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
salt and pepper to taste

Directions:
1. Assemble ingredients
2. Dice onion & cut up chicken. Season chicken with salt & pepper.
3. Heat oil in large skillet over medium-high heat for 2 minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally.
4. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, cook for 5-7 minutes, till chicken is mostly cooked through.
5. Transfer mixture to heated crockpot. Add coconut milk, tomatoes and sugar, stir. Cover and cook on low for 2-3 hours.
6. Cook 2 1/2 cups of rice according to package directions. Serve sauce over rice. Enjoy!

Ginger Ale Roast Beef

Sounds weird, I know. But it was delicious, I promise. It made it's own really yummy gravy too. I served it with mashed potatoes.

1 3 pound beef roast
1/2 C flour
1 envelope dry onion soup mix
1 envelope dry brown gravy mix
2 C ginger ale

Coat the roast with flour. Reserve any flour that doesn't stick to the roast. Place roast in crock pot. Combine dry soup mix, gravy mix, remaining flour and ginger ale. Mix well. Pour sauce over roast. Cook on Low for 8-10 hours or until roast is tender.

Crockpot Chicken Cordon Bleu

I checked out a crockpot recipe book from the library and thought I would try a new crockpot recipe each week. I love to cook in the crockpot in the summer so I don't have to turn on the oven. This one turned out really yummy - I like to make chicken cordon bleu but it requires a lot of time and effort. This way was really simple.

4 boneless, skinless chicken breast halves
1/2 lb sliced deli ham
1/2 lb sliced baby swiss cheese
1 can cream of chicken soup
1 box dry stuffing mix, prepared according to directions on box

Layer all ingredients in the order they are listed into the crockpot. Cover and cook on low 6-8 hours or until chicken is tender.

Roger's Chili

Marianne requested the ingredients for Roger's chili. It is pretty much the only chili I will eat. Yum!

1 large can or 2 small cans Kidney Beans
1 large can BBQ baked beans
2 small cans diced tomatoes
1 pound ground beef
1 to 1 1/2 pound cubed ham
1 chopped onion
1 chopped green pepper
1 large can crushed pineapple
1 finely chopped anaheim chili
Chili powder
1/2 cup brown sugar
Tabasco sauce

Brown the hamburger with green pepper and onion. Stir all ingredients in crockpot. You can put however much chili powder and tabasco you like. Cook for about 6-8 hours on low.

country-style steak

Chris tore this recipe out of the Deseret news the other day and asked me to make it. He loved it, and I liked that it was easy. I cooked up some refridgerated biscuts to go with it.

Maw Maw's Country-Style Steak

1 1/2 to 1 3/4 lbs cubed steak (I used pre-cut stew beef)
1 large onion for 1 cup sliced rings (I used 1 cup chopped frozen onions)
1/4 teaspoon ground black pepper
1 (10-3/4 ounce) can cream of mushroom soup (98% fat free works fine)
1 envelope (.15 ounce) reduced sodiu brown-gravy mix
1 cup water

cut any large pieces of steak into roughly 4-inch wide pieces. Place a single layer of steak in the bottom of a slow cooker. Peel and slice the onion into 1/4-inch wide rings. place half of the onion rings over the steak. Sprinkle half of the pepper over the onions. Layer the rest of the steak over the rings and top with the remining onions and pepper.

In a small bowl, combine the soup, gravy mix and lukewarm water, and mix well. Pour the gravy mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours (I cooked low for about 6 hours and it was starting to burn--but that's probably just my cooker). Remove steak to large platter and spoon the gravy over the steak. Serve immediately. Yield: 4 servings.