Below are the recipes we used for the swap. I already ate the Taco Soup. Parker LOVED it. It was a thicker soup so I was able to put his on a taco shell (per his request) and he ate 2 tacos of it.
6 boneless skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4oz sliced ham
4oz sliced Swiss cheese
1 (8oz) package of herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup milk mix into a slow cooker to cover the bottom.
Layer chicken breasts over the soup milk mix.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup milk mix over the layers, stirring a little to distribute between layers.
Sprinkle stuffing on top and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours or 2 to 3 hours on High.
Serves 4 to 6.
Cost per meal
stuffing $.99
ham $1.60
chicken $4.00
butter $.37
milk $.29
cheese $.94
soup $.98
Slow Cooker Chicken Cordon Bleu (by Tricia)
6 boneless skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4oz sliced ham
4oz sliced Swiss cheese
1 (8oz) package of herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup milk mix into a slow cooker to cover the bottom.
Layer chicken breasts over the soup milk mix.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup milk mix over the layers, stirring a little to distribute between layers.
Sprinkle stuffing on top and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours or 2 to 3 hours on High.
Serves 4 to 6.
Cost per meal
stuffing $.99
ham $1.60
chicken $4.00
butter $.37
milk $.29
cheese $.94
soup $.98
$9.17
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French Dip Sandwiches (by me, Ashley)
serves 5-6
Ingredients:
1 (2 to 3 pound) pot roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can beef consumé
1 (10.5 ounce) can French onion soup
Rolls (any kind you like)
Cheese of your choice: Swiss, mozzarella, or provolone
Directions:
Cut the roast into big chunks. Put all ingredients in the slow cooker; cook on LOW for 8–10 hours. After about 8 hours, use spoon to shred the meat. Spoon meat into rolls, top with cheese, and serve with beef juice.
serves 5-6
Ingredients:
1 (2 to 3 pound) pot roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can beef consumé
1 (10.5 ounce) can French onion soup
Rolls (any kind you like)
Cheese of your choice: Swiss, mozzarella, or provolone
Directions:
Cut the roast into big chunks. Put all ingredients in the slow cooker; cook on LOW for 8–10 hours. After about 8 hours, use spoon to shred the meat. Spoon meat into rolls, top with cheese, and serve with beef juice.
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Taco Soup (by Alissa) *I cooked this one on my stove top this evening.
Ingredients:
- 1 lb lean ground beef
- 1 large onion
- 1 can Rotel
- 1 small can tomato sauce
- 2 cans green chiles
- 1 can corn {bonus points: Mexicorn, drained and rinsed)
- 2 cans black beans, drained and rinsed
- 1 package of taco seasoning
- 1 package of Hidden Valley Ranch
- 1.5 c. water
Brown and crumble beef in large stock pot or Dutch oven. Drain fat. Return to pot. In a food processor, pulse onion and Rotel together. Add to pot with beef. Add contents of all cans and packets. Add water. Bring to a boil. Cover, reduce heat, and simmer as long as you can stand it - at least 1 hour. {You can also make this in the crock pot... first brown beef, then add all ingredients to the slow cooker and cook on low for 6-8 hours.}
Ingredients:
- 1 lb lean ground beef
- 1 large onion
- 1 can Rotel
- 1 small can tomato sauce
- 2 cans green chiles
- 1 can corn {bonus points: Mexicorn, drained and rinsed)
- 2 cans black beans, drained and rinsed
- 1 package of taco seasoning
- 1 package of Hidden Valley Ranch
- 1.5 c. water
Brown and crumble beef in large stock pot or Dutch oven. Drain fat. Return to pot. In a food processor, pulse onion and Rotel together. Add to pot with beef. Add contents of all cans and packets. Add water. Bring to a boil. Cover, reduce heat, and simmer as long as you can stand it - at least 1 hour. {You can also make this in the crock pot... first brown beef, then add all ingredients to the slow cooker and cook on low for 6-8 hours.}
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Buffalo Ranch Chicken (by Sarah)
*I'm eating this one tomorrow.*
In the bag is 4-6 boneless skinless chicken breast in the buffalo ranch marinade
(1 pkg ranch mix and 1 bottle wing sauce whisked together).
When you are ready to cook, thaw it completely. Place chicken and sauce in slow cooker and cook on low for 6-8 hrs or on high 3-4 hours. Once done, use 2forks the shred it in the crock pot and stir until coated with sauce.
I've used it lots of different ways, so here are some serving suggestions:
Hot chicken:
Over a baked potato
In a slider or on a bun with ranch dressing and spinach leaves as toppers
In a quesadilla or soft taco with provolone cheese.
Cold chicken:
On a salad
Sometimes I mix it with some fat free ranch dip and add some chopped cucumber then just eat it on crackers. An alternate serving idea is to make cucumber boats and fill them with the chicken and drizzle with ranch.
When you are ready to cook, thaw it completely. Place chicken and sauce in slow cooker and cook on low for 6-8 hrs or on high 3-4 hours. Once done, use 2forks the shred it in the crock pot and stir until coated with sauce.
I've used it lots of different ways, so here are some serving suggestions:
Hot chicken:
Over a baked potato
In a slider or on a bun with ranch dressing and spinach leaves as toppers
In a quesadilla or soft taco with provolone cheese.
Cold chicken:
On a salad
Sometimes I mix it with some fat free ranch dip and add some chopped cucumber then just eat it on crackers. An alternate serving idea is to make cucumber boats and fill them with the chicken and drizzle with ranch.
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Green Bean Tater tot Casserole (from Fix It and Forget It Cookbook) by Laura * Ate this and OMG SOOOOOOOOOOOO YUMMY!
1 lb ground beef
½ tsp salt
¼ tsp pepper
1 onion, chopped
1-lb bag frozen green beans
1 can cream of mushroom soup
1 cup shredded cheese
21 oz bag frozen tater tots
1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.
2. Layer remaining ingredients onto beef in order listed.
3. Cover. Cook on High for 1 hour. Reduce heat to Low and cook 3 hours.
Variation: To reduce calorie content, use raw shredded potatoes instead of tater tots.
1 lb ground beef
½ tsp salt
¼ tsp pepper
1 onion, chopped
1-lb bag frozen green beans
1 can cream of mushroom soup
1 cup shredded cheese
21 oz bag frozen tater tots
1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.
2. Layer remaining ingredients onto beef in order listed.
3. Cover. Cook on High for 1 hour. Reduce heat to Low and cook 3 hours.
Variation: To reduce calorie content, use raw shredded potatoes instead of tater tots.
Thanks for setting this up, Ashley! This should be fun. I always love new recipes!
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