1 pound ground beef
1 large onion, chopped
2 15 ounce cans chili beans in chili gravy
1 14 1/2 ounce can diced tomatoes and green chiles, undrained
1 11 1/2 ounce can hot-style vegetable juice
Sliced green onions, dairy sour cream, and/or shredded cheddar cheese (optional)
Directions: 1. In a large skillet, cook ground beef and onion until meat is brown; drain off fat.2. In a 3 1/2- to 4-quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chiles, and vegetable juice.3. Cover; cook on low-heat setting for 4 to 6 hours on on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.
4 medium green, red, and/or yellow sweet peppers
1 15 ounce can chili beans with chili gravy
1 cup cooked converted rice
4 ounces Monterey Jack cheese, shredded (1 cup)
1 15 ounce can tomato sauce
Directions:1. Remove tops, membranes, and seeds from peppers. In a medium bowl, stir together chili beans with chili gravy, rice, and 1/2 cup of the cheese; spoon into peppers. Pour tomato sauce into the bottom of a 5- or 6-quart slow cooker. Place peppers, filled sides up, in slow cooker.2. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.
Creamy Chicken Noodle Soup
5 cups water
2 10 ounce cans condensed cream of chicken and mushroom soup
2 cups chopped cooked chicken (about 10 ounces)
1 10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
1 teaspoon seasoned pepper or garlic-pepper seasoning
1 1/2 cups dried egg noodles
Directions: 1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
Corned Beef and Cabbage
1 3 – 4 pound corned beef brisket with spice packet
1/2 small head cabbage, cut into 3 wedges
4 medium carrots, peeled, and cut into 2-inch pieces
1 medium onion, quartered
2 medium yellow potatoes, cut into 2-inch pieces
1/2 cup water
Directions:1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.
Pesto Meatball Stew
2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 – 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
Directions: 1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.
Simple French Dip Sandwiches
1 3 – 3 1/2 pound boneless beef bottom round roast
1 tablespoon cooking oil
2 large sweet onions, cut into thin wedges
2 14 ounce cans seasoned beef broth with onion
1 0.6 ounce envelope au jus gravy mix
1/4 teaspoon ground black pepper
6 – 8 hoagie buns, split and toasted if desired
Directions:1. Trim fat from meat. In a large skillet, brown roast on all sides in hot oil; drain off fat.2. Place onions in a 5- to 6-quart slow cooker. Place meat on top of onions. In a bowl, whisk together broth, gravy mix, and pepper. Pour over meat in cooker.3. Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Transfer meat to a cutting board. Slice meat across the grain and return to cooker to keep warm. With a slotted spoon, remove meat and onions and serve on hoagie buns. Serve with bowls of cooking juices for dipping.
Nacho Cheese Chicken Chowder
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 14 1/2 ounce cans Mexican-style stewed tomatoes
1 10 3/4 ounce can condensed nacho cheese soup
1 10 ounce package frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
Directions:1. In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.