SLOW COOKER CHICKEN ENCHILADA SOUP

I do have to say, Autumn is my favorite time of the year!  Taking walks in the cool crispness of a breeze that still has a subtle warmth, while leaves crunch under your feet, is a good way to end a day.

 

Another good day ender is a nice hot bowl of soup to

take away the chill and make you feel warm and cozy

all over.  We love soups in the fall and winter, we could      

eat them every night of the week.  There is just something

comforting about it.

 

This chicken enchilada soup is one of our favorites.  I use

a spicy black bean in it which gives it a great spice and

along with the green enchilada sauce and tomatoes with

green chili's not much more spice is need.  The

best part about this soup is it can be made in the

slow cooker!

 

1-10oz can pace diced tomatoes with green chili's

1-14.5 oz petite diced tomatoes(used no salt added)

1-10.75 oz can 98% fat free cream of chicken soup

1-10 oz can mild green enchilada sauce

1-15 oz can black beans with cumin and chili spices

1 cup chicken broth(fat free)

1 cup diced onions

1 cup diced red and green peppers

2 large chicken breasts(can be frozen)

 

Spray a large crock pot with cooking spray.

Put the onions and peppers on the bottom along with the black beans, and both cans of tomatoes.

Top with the two chicken breasts.  Whisk together

the green enchilada sauce, the cream of chicken

soup and the chicken broth until smooth.  Pour       

over chicken breasts.  Cover and turn on low

for 6 to 8 hours.  When done, remove chicken,

shred and add back into soup.  Stir to incorporate.

We served ours with homemade tortillas chips

and avocado sour cream 

 

 

 

 

 

 

 

 

A yummy bowl of comfort....Its soooooo good!

.

 

 



DOUBLE CHOCOLATE CROCKPOT CARROT CAKE

What could be better then warm chocolate and cinnamon mingled together on a brisk autumn day...not much else I'm guessing!  The smell of this cake cooking in the crock pot was pretty overwhelming...my mouth was watering the whole time!  I love to make cakes this way.  I can do other things for 3 hours while it "cooks" and I'm not tied to the house for that half hour or more it takes to bake in the oven.

 

 

1 box Betty Crocker super moist devils food cake mix

1/2 cup egg beaters egg substitute

1/2 cup unsweetened applesauce

3/4 cup water

1 tsp Cinnamon

1 cup shredded carrots

1/2 cup mini chocolate chips

 

Mix the cake mix, egg beaters, applesauce, water and cinnamon until well mixed.  Fold in the chocolate chips and shredded carrots.  grease a 3 quart crock pot well. ( I used Pam spray for baking)  Pour the batter into the crock and spread evenly.  Put 4 pieces of paper toweling over the top and put the lid on.  Cook on low for 3 hours.  Take crock out of base and set on cooling rack.  Cool completely and dump onto a cake platter.  Serve frosted or with vanilla ice cream.

 

 

 

 



SLOW COOKER TACO SOUP

     This recipe goes together quick and is a good warm you up meal on a chilly day.

• 14.5 oz can tex mex tomatoes
• 1/2 cup diced onions
• 1 medium green pepper, small dice
• 4 cups Swanson's 100% beef broth
• 1 pkg taco seasoning mix
• 1# Jennie o turkey sausage
• Garnishes like tortilla chips, sour cream, black olives and sharp cheddar
• 3/4 cups water

     Combine the first four ingredients in the slow cooker.  Brown the ground turkey until no longer pink. add taco seasoning and 3/4 cup water.  Simmer for 5 minutes on medium.  Add to slow cooker.  Cook on low for 5 to 6 hours.  Serve with garnishes   Serves 6



CROCK POT JAMBALAYA

You don't have to go to New Orleans to get a tasty bowl of  Jambalaya.  I came up with this healthy version that you can make at home and right in the crock pot.

• 2 medium chicken breasts
• 3/4 cups large dice onions
• 1/2 cup diced green peppers
• 4 oz can of green chili's
• 1 15 oz can diced Italian tomatoes
• 2 cups chicken broth(low sodium-fat free)
• 8 oz( 1/2 ring ) smoked lowfat turkey sausage
• 1/2 tsp creole seasoning
• 1/2# raw shrimp(peeled and deveined)
• 1 cup( 2 stalks )celery, diced
• salt and pepper to taste
• 2 cups cooked brown rice
• 2 tblsp olive oil-divided

Saute on medium,  the diced onions, peppers and celery in 1 tblsp olive oil, season with salt and pepper and cook 5 minutes. Pour into crock pot.

Cut the chicken into small cubes and saute on medium high in the last 1 tblsp olive oil.  Season with the creole seasoning and cook until no longer pink.  Cut up turkey sausage into a large dice and add to the chicken.  Add the can of green chili's and cook for 2 minutes. Add 1/2 cup chicken broth to the pan and scrape all the bits from the bottom of the pan.  Pour into crock pot. Add the 1 1/2 cups chicken broth and the Italian tomatoes and mix well. 

Cook on high for 1 hour, then reduce heat to low and cook 4 hours longer.  Cut the shrimp in half and add  the last 10 minutes of cooking time.  Serve over cooked brown rice.
Serves 4-6

HEALTHY MEATLOAF

I know there are alot of healthy meatloaf recipes out there, but I came up with this one.  Its choked full of veggies and alot of mushrooms that take the place of the meat!

• 1/2 pound Jennie o ground turkey breast
• 1 cup finely chopped mushrooms
• 1/4 cup minced onions
• 1/4 cup finely diced red, green or yellow peppers
• 1/4 cup shredded carrots
• 1/2 cup panko bread crumbs
• 1/4 cup lowfat milk
• 2 cloves garlic, finely minced
• 4 Tblsps chili sauce, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tblsp honey

DIRECTIONS
       Add all the ingredients except the honey and 2 Tblsps of the chili sauce in a large bowl in the order given, and mix by hand gently until the ingredients are well incorporated.  Mound in a meatloaf pan and bake at 400 degrees for 30 minutes.  Mix the honey and 2 tblsps of chili sauce and spread over top the meat loaf.  Bake an extra 20 minutes.
      This meat mixture can also be stuffed into peppers for a hardy healthy stuffed pepper or rolled into cabbage leaves and cooked in the crock pot for healthy stuffed cabbage.  We have tryed it many ways and it always comes out delish!  ENJOY!