White Chicken Chili

My crock pot has been working overtime lately. I actually have two of them, and I can barely keep one clean to use it between cooking meals. My work schedule has made it harder for me to cook as much, something I absolutely love to do, so I am so thankful that we are still able to eat really great meals that my husband can throw together during the day, or I can prepare on the weekend to be enjoyed when I come home from work.

This recipe was actually a combination of a few versions I found on Pinterest, and it turned out really good. It will definitely go into our rotation of favorites, especially in the fall and winter.

Ingredients:

2 large chicken breasts (about a pound of chicken)- I used frozen and threw them right in the crockpot

 3 (15-ounce) cans cannellini or great Northern beans, drained (or a mix of both kinds of beans)

1 large onion, chopped,

1 teaspoon cumin

1 packet ranch dressing mix (dry)

1 can Rotel tomotoes, undrained

1 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon chili powder

1 can cream of chicken soup
1 cup chicken broth

8 oz light cream cheese

2 cans corn (I used frozen)

Directions:

Put chicken breasts in crock pot and add all other ingredients. Stir often. When it is cooked, shred chicken breasts with two forks and mix in completely with all other ingredients.

Cook on high for 4-5 hours, or low for 6-8 hours. 

Million Dollar Spaghetti

We eat spaghetti a lot around here, it is one of my husband's favorite meals. For me, it's an easy dinner to make, and I usually throw some frozen garlic bread in the oven, too. I use jarred sauce, my personal favorite is Newman's Own spaghetti sauces, which are all excellent.

When I came across this recipe, I was worried that it would be too rich, too heavy, and it was a little more work than my usual spaghetti dinner. But, oh my goodness, is this ever yummy. It isn't too rich at all, it has quickly become our favorite, and I honestly don't know when I will make plain old spaghetti again. For this recipe, I use whatever jarred sauce is on sale, usually something with a lot of garlic- as we are garlic lovers. I use low fat or fat free cream cheese, sour cream and cottage cheese, and it doesn't affect the flavor at all. (I found this recipe through Pinterest, it's original location is here).

Ingredients:
 

1 lb. of Ground Beef

1 jar of Spaghetti Sauce

8 oz of Cream Cheese

1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
1 1/2- 2 cups Sharp Cheddar Cheese

Directions: 

Set your over on 350. Boil the noodles. While they are boiling,  mix the cream cheese, sour cream and cottage cheese with a hand or stand mixer until completely combined. In a skillet, brown ground beef completely, drain, and then add jar of spaghetti sauce and mix together in the skillet and heat together. Take a few slices of your butter and put them in the bottom of the casserole dish, Then layer HALF of the noodles in the bottom of the dish. Pour the cream cheese, sour cream, and cottage cheese mixture on top of the noodles and spread it across the length and width of the dish on top of the noodles. Then add the rest of the noodles and put a few slices of butter on top of those noodles. Pour the spaghetti sauce and meat mixture on top of the last layer of noodles, spreading it out evenly. Place the casserole in the oven and cook for 30 minutes. Then, take the casserole out of the oven, add the shredded cheese on top, and put back in the oven for 15 minutes, or until cheese is melted and bubbly.

Vegetable Beef Soup (Crockpot)

I LOVE vegetable beef soup, especially in the fall and winter. I have tried countless recipes, but hadn't felt like I had found THE go-to recipe. Until now. This soup resulted in what I consider the perfect fall soup, and my husband has said several times now, "Don't mess with this recipe- this is the one!" You can't argue with that.

Ingredients:

• 2 lbs stew beef chunks
• 15 ounces crushed tomatoes
• 1 lb baby carrot*
• 2 stalkscelery, with tops Sliced
• 2 onions, Diced
• 4 red potatoes, Diced*
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 beef bouillon cubes
• 15 ounces corn*
• 2 cups fresh green beans, snapped and cut into 1 inch pieces (frozen is ok)*
• 10 ounces tomato soup
• 10 ounces water (soup can)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce

Directions:

1. Put all ingredients in a 6 quart crock pot and stir well.
2. Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
3. *One note, I used frozen veggies for the carrots, celery, potatoes, corn, and green beans. Turned out perfect!

Chicken Puffs

I found this recipe on www.allrecipes.com, and variations of it all over the web. But, this version came out so perfect, I wouldn't change a thing. In my opinion, anything wrapped in crescent rolls is going to turn out delicious, but this recipe exceeded my expectations. Best of all, my husband went nuts for them!

Ingredients:                   
                    2 skinless, boneless chicken breast halves - cubed
                    3 tablespoons chopped onion
                    3 cloves garlic, peeled and minced
                    3/4 (8 ounce) package cream cheese
                    6 tablespoons butter
                    3 (10 ounce) cans refrigerated crescent roll dough


Directions:
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.               
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.               
Preheat oven to 325 degrees F (165 degrees C).               
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.               
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.