Enchilada Pie in the Crock Pot

INGREDIENTS1 lb lean (at least 80%) ground beef

1 small onion, chopped (about 1/3 cup)

1 clove garlic, finely chopped

1 can (10 3/4 oz) condensed cream of mushroom soup ( I also use a can of Tomato Soup)

1 can (4.5 oz) chopped green chiles

1 can (10 oz) enchilada sauce

10 corn tortillas (6 inch)

3 cups shredded Monterey Jack cheese (12 oz)

Paprika

Chopped fresh cilantro

1 In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.

2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.

3 Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

4 Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

5 Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

Crock Pot

All I can say right now is "Thank God" for my Crock pot.  The weather has turned really bad here, lots of snow and ice.  My commute is grueling, and long.  It has been taking me about an hour and 10 minutes to travel 32 miles.  This week I made chicken hindquarters in the crock pot, added 1 cup of orange juice and seasoned it with garlic and pepper.  I cooked some white rice and removed the chicken from the bones and threw it in the rice and just a little bit of the juice from the crock pot....  and this is what I have taken in my lunch the last 2 days.  Today before I left my house, I put a bean mixture together.  It is 16 bean variety of soup and I also had about 3/4 cup of split peas left over from the last time I made soup.  I mixed the split peas with the 16 bean variety and soaked them overnight.  When I got up I threw 2 ham hocks in the crock pot...  rinsed the bean mixture, added about 8 cups of water, chopped up 1/2 an onion and a 1/2 bag of baby carrots, seasoned with garlic and pepper...put the crock pot on low, and left for work.  I cannot wait to get home and have hot soup.  The temperature here is 19 degrees, and I just think there is nothing better than hot soup on a cold day.
Have a Fabulous & Frugal Day!!!!

Slow Cooked Asian Chicken

This sweet Asian soy chicken is a simple meal that comes together in your slow cooker. This is great for the chicken lovers in your family - they will chow down on these delectable chicken legs.  Here is a Fabulous recipe to use up those bags of Chicken Hindquarters that you have in your freezer that you loaded up on while they were on sale.....  Enjoy




Serves: 6


http://www.favediets.com/Crock-Pot-Recipes/Slow-Cooked-Asian-Chicken
Cooking Time: 5 hr



Ingredients

6 whole chicken legs

1/2 cup soy sauce

1/4 cup packed light brown sugar

1 clove garlic, crushed

8 ounces can tomato sauce

Instructions

1.Rinse chicken and pat dry with paper towels. Place chicken in a slow cooker.



2.In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.



3.Cover and cook on LOW about 5 hours or until chicken is tender.

Have a Fabulous & Frugal Day!!!!

Crock Pot Goulash

Spray crock pot with non stick cooking spray
5-6 medium potatoes, peeled & chopped in the bottom of the crock pot
1 medium onion, chopped
5-6 carrots, peeled and chopped
1 can of corn (drained)
1 can green beans (drained)
2 lb. hamburger
salt and pepper
1 can tomato soup + 1/2 can of water (mix this together, and pour over the top of all ingredients)

Starting with the potatoes, layer vegetables in the crock pot. You can use frozen vegetables but will need to add 1/2 cup water. Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours, or cook on low 6-8 hours.

Serve with Biscuits.


This recipe is simply fabulous. My kids and hubby love it. I was going to take left-overs to work, but there weren't any. This was perfect to throw in the crock pot and cook while I was sleeping.

Have a Fabulous & Frugal Day!!!

Crock Pot Apple Pie

Crock Pot Apple Pie ~ What could be better than making apple pie in your crock pot while you are at work?



8 tart apples, peeled and sliced

1-1/4 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3/4 cup milk

2 tablespoons butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup biscuit baking mix

1 cup biscuit baking mix

1/3 cup packed brown sugar

3 tablespoons cold butter



Toss apples in a large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla extract and the 1/2 cup biscuit baking mix. Spoon over apples. Combine the 1 cup biscuit baking mix and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on LOW for 8 hours.

Crock Pot Lasagna

This is an excellent recipe, much cheaper than buying frozen lasagna at the store and it is easy and home made ~ my husband is a hunter and I use Elk or Venison burger~ Enjoy

Crock Pot Lasagna Recipe
Ingredients
1 lb (500g) ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
1 lb jar tomato spaghetti sauce - choose your favorite flavor (we used spring vegetable)
8 oz (250g) fresh lasagna Noodles (no boil - found in cold section)
1lb (500g) mozzarella cheese - grated/shredded
1lb (500g) ricotta cheese
2 oz (60g) parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper
Optional other favorite herbs - depends how much is in the sauce you use.
mushrooms - sliced and added at end of frying meat
Method
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.
Notes
Serves 4-6

While not critical the layers should be -
meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese

To assist with cutting the lasagna sheets -
use a plate the same size as the crock pot & cut around using a knife.