This soup really just comes together on its own. After living in Minnesota for awhile, I think this type of soup becomes a cold weather staple. I don’t think I’ve ever made this the same way twice, but that’s part of the fun. Here is one idea to get you going, but try different things it… Make it your own.

Creamy Chicken Wild Rice Soup

3 boneless, skinless chicken breast

4 C of chicken broth (you may need to add more as needed)

1 C carrots, chopped

1 C celery, diced

1 jar of button mushrooms

1 C cooked wild rice (pre cook this before you make the soup)

Seasoning (salt, pepper, Adobo seasoning, nutmeg, chicken bouillon)

1 C Fat Free 1/2 & 1/2

Turn your crockpot to high and add broth & chicken breasts. Meanwhile, prepare your vegetables adding them to the crockpot once finished. Add cooked wild rice.

Add your seasonings as desired. I like this soup a little peppery and I think that a nice complement to all of the other flavors in here, is just a little bit of nutmeg.

Leave this in the crockpot for an hour on high and then turn to low for 4-6 hours. When the chicken looks done, take it out and shred it into small pieces before adding back into the crockpot. When you are close to being done, add the 1/2 & 1/2. Let simmer together 1/2 hour before serving.

This is nice topped with green onions, cheese, you name it.

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

Please come back and Join me for Freezer Food Friday and a pot pie recipe for your freezer.

OK.. .I posted this recipe a couple of days ago, but it looks so interesting, I want to make sure you get to see it.

Chicken Hawaiian Crunch

From Julie Kay

Serves 4 to 6.

4 boneless, skinless chicken breasts
1 cup Lawry’s Hawaiian marinade
1 green bell pepper, sliced
1 (20-oz.) can pineapple chunks, drained
1/4 cup sliced almonds
1/4 cup shredded coconut

1. Marinate chicken with Hawaiian marinade 30 minutes or longer in refrigerator before placing in slow cooker.

2. Add green bell peppers and pineapple chunks. Cook on Low for 6 hours.

3. Remove from cooker and top with almonds and coconut.

4. Serve with brown or a mixture of brown and wild rice.

CHICKEN CACCIATORE SOUP

1 cup dry pasta, cooked according to package directions

1 teaspoon olive oil

1 pound chicken tenderloin filets, cut into 1-inch pieces

1 teaspoon Italian seasonings

1 26-ounce jar spaghetti sauce with diced tomatoes, olive oil and garlic

2 14-ounce cans low-sodium chicken broth

1 15-ounce can diced tomatoes with oregano, basil and garlic

1 medium yellow squash, washed and sliced

1 medium zucchini, washed and sliced

Heat the oil in a large saute pan or Dutch oven. Add the chicken and Italian seasonings and saute until the chicken is almost cooked. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes, until squash is tender. Add the cooked pasta and heat through.

Makes 6 servings.

Nutritional information per serving: 347 calories, 25 grams protein, 44 grams carbohydrates, 4 grams fiber, 8.8 grams fat, 1.8 grams saturated fat, 46 milligrams cholesterol and 1,103 grams sodium.

Prep: 45 minutes Cook: 3 1/2-4 hours Makes: 8 servings

This stew can be prepared a day or so in advance. Refrigerate it tightly
covered. Remove and discard any congealed fat from the surface then reheat
gently.

3 pounds boneless beef chuck, trimmed, cut into 1 1/2-inch pieces
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup vegetable oil
1 large (14 ounces) yellow onion, coarsely chopped
1 can (14.9 ounces) Guinness Draught beer or 1 3/4 cups Guinness Extra Stout
4 cloves garlic, chopped
1 can (14 1/2 ounces) beef broth
1 tablespoon chopped fresh parsley
2 bay leaves
2 small sprigs fresh thyme or 1/4 teaspoon dried
1 pound small red boiling potatoes, halved
3 Carrots, peeled, cut into 1-inch chunks
1/2 small rutabaga, peeled, cut into 1-inch chunks
1 package (17 ounces) frozen puff pastry, thawed according to package,
optional

1. Pat the beef dry with paper towels. Combine the flour, salt and pepper in a shallow dish. Add the beef; toss to coat well with the flour. Reserve the remaining seasoned flour for later.

2. Heat the oil in a large non-stick skillet. Add the beef in batches in a
single, uncrowded layer. Cook, turning, until browned on all sides, about 10 minutes per batch. Transfer to a slow-cooker. Add the onion to the skillet; cook until golden, about 5 minutes. Add the Guinness and garlic; boil 1 minute, scraping up the browned bits from the bottom of the pan. Add the mixture to the slow-cooker.

3. Add the broth, parsley, bay and thyme to the slow-cooker. Cover; cook on low until meat is almost tender, 2 ½-3 hours. Sprinkle in the reserved seasoned flour; stir. Add potatoes, carrots and rutabaga. Cover; cook on high until tender, about 1 hour. Taste pan juices; adjust seasonings.

4. If serving the stew with the pastry crust, heat oven to 400 degrees. Cut pastry sheets into quarters. Place on 2 baking sheets; pierce several times with a fork. Bake until crisp and golden, about 10 minutes. Spoon a portion of the hot stew into individual dishes. Top with a pastry square.

Note: To cook stew in the oven, transfer the browned meat and onion mixture to a large Dutch oven. Proceed with the recipe as directed; cook, tightly covered, in a 325-degree oven until meat is fork-tender, about 2 hours. Add vegetables, cover the pot and return to the oven until the vegetables are tender, about 1 hour.

Welcome to Freezer Food Friday. Please share a recipe ( that can be frozen for later use ) on your blog and link it below. Thanks you for your participation!

BIG BATCH PUTTANESCA SAUCE

3 28-oz. cans diced tomatoes

1/3cup tomato paste

1 large onion, chopped

4 cloves garlic, minced

1/4 cup pitted kalamata olives, chopped

1/4 cup snipped fresh Italian (flat-leaf) parsley

2 tbsp. capers, drained

1 tbsp. anchovy paste

2 tsp. dried basil, crushed

1/4 tsp. cayenne pepper

1 lb. fresh or frozen cooked shrimp, thawed, peeled, and deveined

1/4 cup pitted kalamata olives, halved

Hot cooked pasta or rice

Shaved Parmesan cheese

In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.

Cover and cook on low-heat setting eight to 10 hours or high-heat setting four to five hours.

Remove half of sauce and set aside for additional meals.

If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook five minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese.

Makes six servings plus 5 1/2 cups leftover sauce.

Per serving with shrimp: 257 cal, 4 g fat (1 g sat. fat), 94 mg chol, 874 mg sodium, 36 g carbo, 5 g fiber, 20 g pro.

Hearty Ham Chowder

Nonstick cooking spray

3 cups cooked ham, cut into 1/2-inch cubes

4 green onions, chopped

1 teaspoon minced garlic

1 tablespoon all-purpose flour

4 cups frozen diced hash brown potatoes (or 4 medium potatoes, peeled and cut into 1/2-inch cubes)

1 15-ounce can whole kernel corn, drained

1 15-ounce can cream-style corn

2 12-ounce cans fat free evaporated milk

1 tablespoon Dijon mustard

2 bay leaves

1/2 cup reduced-fat shredded cheddar cheese, optional

Spray a Dutch oven with nonstick cooking spray and heat over medium-high heat.

Add the ham, green onions and garlic and sauté for 5 minutes, until ham is golden. Stir in the flour and then add all remaining ingredients except the cheese.

Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes, until potatoes are tender. Remove the bay leaves.

Stir in the cheese, if desired, just before serving, stirring until melted.

The chowder can be cooked in the slow cooker. If so, omit the flour and use only 1 can of evaporated milk.

Combine all ingredients except the cheese in the slow cooker and cook on low for six to eight hours or on high for four to six hours. Remove the bay leaves and stir in the cheese just before serving.

Makes 6 servings.

Italian Chicken and Beans (Slow Cooker)

Serves 6 

1 onion, chopped
2 cloves garlic, pressed
2 carrots, chopped
1 stalk celery. chopped
6 boneless, skinless chicken breast halves, cut in 1" cubes
1 jar roasted red peppers, diced
1 can navy beans, drained
1 can chopped tomatoes
1 teaspoon Italian seasoning
salt and pepper, to taste
1 1/2 cups marinara sauce
1 cup water, more or less
12 ounces spaghetti

In a crockpot, layer onion, garlic, carrots and celery on the bottom. Add the chicken next then the roasted peppers, beans, tomatoes, Italian seasoning and salt and pepper to taste. Add marinara sauce and water. Cover and cook on low for 4-5 hours or until chicken is tender and cooked.

During the last 15 minutes of cooking, prepare pasta according to package directions, drain and serve chicken on top.

For more Slow Cooking Thursday ideas, hop on over to Diary of a Stay at Home Mom.

This week I'm using Jenni's crockpot chicken recipe, only leaving me with rice to cook and zuchini to saute when I get home!  Also, I will be making a LARGE batch of meatballs on Wednesday to make Meatball Subs...these will also be used later in the week for Spaghetti and Meatballs, and the rest will be frozen for quick use later in the months to come.   Ideally, I would try and make these large batches on the weekends when I have a little more time, but Wednesday it is!

Here's the plan this week:

Monday--  Evening appointments= grab takeout!

Tuesday-- Family Night "School Days" (check tomorrow for details)

Wednesday-- Meatball Subs, Broccoli Salad, Fruit Cocktail or Fruit Salad.

Thursday-- Jenni's Crockpot Chicken, Rice, Sauteed Zuchini Squash (Green and Yellow)

Friday-- (Last Week's Unused Meal)  Spaghetti and Meatballs, Lemon Parmesan Broccoli, Sweet Italian Bread

Saturday--  For Lunch:  Sandwiches.  For Dinner:  Beef & Broccoli, Rice, Mandarin/Pineapple Salad

Sunday-- For Lunch:  Baked Ziti, Spinach & Strawberry Salad with homemade Poppyseed Dressing, Sweet Italian Bread.

1 boneless pork shoulder
3 onions,sliced separated into rings
1/2 cup Kraft Original BBQ sauce
8 Kaiser rolls
8 Kraft singles

Place in crock pot, top with onions,and BBQ sauce cook on low...4-5
hrs. Remove, chopp or shred...serve over buns.

Chicken breast(boneless) ,boiled and chopped
cut up potatoes
cut up carrots
cut up onion
1 can chicken broith
1/2 cup Marsala wine
1can sliced mushrooms, drained
1 tbls.each garlic powder, dried parsley, dried oregano and dried basil
1 tbls worchestershire sauce
1 sweet pepper

place everything in crock pot set on low cook all day.
Serve with bread and butter.

2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)

In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt,
cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in
onion, pepper, carrot, coconut, raisins and rice.

Cover and cook on low 3 1/2 hours, or until rice is tender. Check
after 3 hours and if liquid is absorbed, but rice is not tender, add
1 more cup water.

When rice is tender, stir in shrimp and snow peas. Cook 30 minutes
longer. Sprinkle with toasted coconut and serve.

4 lb Ground beef
1 c Chopped onion
1 c chopped green or red bell pepper
2 to 3 Garlic cloves, crushed
4 Tbsp Chili powder - or to taste
2 beef bouillon cubes, crushed
1 1/2 tsp Paprika
1 tsp Oregano
1 tsp Ground cumin
1/2 tsp Cayenne pepper - or to taste
1/2 c Beef stock
2 can Mexican Style Stewed Tomatoes, 14 oz.
1 can Tomato paste, 8 oz.
4 cans Red kidney beans, 1 lb cans
salt and pepper to taste

In a skillet, brown beef then discard fat. Add onions and peppers and
sauté till translucent.

Combine all ingredients in crockpot stirring well. Cover and cook on
low 8 to 10 hours or high 4 to 5 hours.

• 1-1/2 pounds boneless pork shoulder roast

• 2 tablespoons cooking oil

• 1-1/2 pounds winter squash, such as butternut, hubbard or acorn, peeled and cut into 1-inch pieces

• 1/2 cup sliced onion

• 1/2 cup dried apricots

• 2 tablespoons raisins

• 3 tablespoons instant flour or 1/4 cup packaged instant mashed potato flakes

• 1 tablespoon packed brown sugar

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

• 1 14-ounce can chicken broth

• 1 tablespoon bottled steak sauce

1. Trim fat from pork. Cut pork into 1-inch pieces. In a large skillet brown pork, half at a time, in hot oil about 5 minutes. Drain off fat.

2. In a 3-1/2 or 4-quart slow cooker place squash, onion, apricots, and raisins. Add pork. Sprinkle with instant flour, brown sugar, pumpkin pie spice and salt. Combine chicken broth and steak sauce; pour over meat.

3. Cover, cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir gently before serving. Makes 4 servings.

Makes 4 servings.

TURKEY BAKED BEANS

1 pound ground turkey

1 envelope Lipton onion mix

1 cup water

2 tablespoons mustard

1 large can pork and beans

1 cup ketchup

3 tablespoons lite soy sauce

3 tablespoons brown sugar

2 tablespoons cooking oil

Preheat oven to 400 degrees. Coat large skillet with the cooking oil and brown turkey until done. Add all other ingredients, stirring well.

Pour into a casserole dish and cook until bubble, about 12 minutes.

Note: This recipe freezes well and can be transferred to a crock pot for barbecues or church gatherings.

This recipe can be baked in the oven or crock pot, can be severed as a great breakfast side dish or as a dessert.

Simple Baked Apples

6 apples peeled cored and sliced

1/2 cup sugar tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup whole milk

Preheat oven 350 degrees. Coat a 2-quart baking dish with non stick spray.

Place apples in a large bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir in spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apples.

Bake in a preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

From Julie Kay

Serves 4 to 6.

2 zucchini, cut into rounds or strips

2 squash, cut into rounds or strips

1 tsp. seasoned salt

1 onion, chopped

1 green bell pepper, sliced

1 (14-1/2-oz.) can stewed tomatoes

1/4 cup grated Parmesan cheese

1. Put all ingredients, except Parmesan cheese, into slow cooker. Cook on Low for 4 hours.

2. Remove to bowl and sprinkle with Parmesan cheese.

 Chickpea and Walnut Burgers

• 1 (19-ounce) can chick-peas
• 2 garlic cloves finely minced
• 1/2 medium onion finely chopped
• 1/4 cup chopped fresh flat-leafed parsley leaves or 1 tablespoon dried
• 1/2 cup fine fresh bread crumbs
• 3/4 cup walnuts, toasted and chopped fine
• 1 large egg
• salt and pepper

Rinse and drain the peas.  Throw them in a food processor and grind or mash by hand.  Remove to a bowl and all other ingredients.  Mix really well.  Form into 4 large patties, cover and chill overnight or for an hour or two.  Overnight is best though.

In a skillet heat oil over medium heat until hot but do not let get to smoking point.  Cook patties until golden brown.  About 4 minutes on each side.  Serve with the works.

Crockpot Garbanzos

• 2 cups freshly chopped tomatoes
• 1 cup chopped onion
• 1 cup sliced celery
• 1 tablespoon Louisiana Hot Sauce
• 1 19 oz can  cooked chick peas
• 1 can Vegetarian Beans in tomato sauce
• 2 tablespoons brown sugar

Put everything together in the crockpot.  Cook on high for 5 hours.  Really, good with garlic bread.
 

Garbanzo Salad

• 1 can garbanzos, drained and rinsed
• 1 large English cucumber
• 1 sweet red pepper, seeded and diced
• 1/4 cup toasted, slivered almonds (optional)

Put garbanzos in a bowl.  Peel and seed cucumber and cut into chunks.  Put into bowl with garbanzos and the red pepper strips. Drizzle hot dressing over the top and toss to coat.  Serve on a bed of lettuce.

Dressing:

• 1 tablespoon Olive Oil
• 1 teaspoon vinegar
• 1 teaspoon sugar
• 1 clove garlic
• 1/4 teaspoon turmeric (optional)

Wiz ingredients together in the blender till smooth or finely mince the garlic and beat by hand. When smooth pop into the microwave and heat for 20 seconds or until the sugar is melted and the dressing is hot.  Drizzle over salad.

Crockpot Cranberry Dressing

• 1 cup margarine or olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• generous tablespoon of dried parsley flakes
• 1 cup fresh cranberries
• 2 cups of canned mushrooms, sliced ( the fresh ones don't work well in this recipe)
• 13 cups of bread cut into cubes including the crusts  (I usually use a mix of white and  whole wheat)
• 3 cups vegetable broth

Melt margarine in a skillet and add the onions, mushrooms and celery.  Add 2 tablespoons of fresh savory or 1 teaspoon of ground savory and 1 teaspoon of poultry seasoning. Salt and pepper to taste.  Mix well then cook until the onions are just clear.  DO NOT BROWN.   Pour over the bread crumbs in a large bowl.  Add the cranberries and mix.  Pour just enough vegetable broth over the bread to moisten it.  DO NOT soak it.  I pour in a half a cup at a time.  Pack lightly into the crockpot.  Cover and set to high for 45 minutes.  Reduce to low for 4 to 6 hours.  At the 3 hour mark, stir it around and every hour after that.  However you can just leave it.  The edges and top will get a bit crunchy but the inside stays moist. Stirring it often will make a more even and drier texture.  Depends on what you like.  The leftovers are great.

Bulgur-Almond Stuffing

• 1 1/2 cups bulgur
• 2 1/2 cups boiling water
• 1/2 cup sliced almonds
• 1/2 cup sliced little green onions
• 1 medium apple, peeled and chopped
• 1/4 teaspoon dried savory or sage
• 1 clove finely minced garlic
• salt and freshly ground pepper, to taste
• 2-3 tablespoons margarine

Put bulgur into a bowl and pour in the boiling water. Cover and let sit for one hour. Mix in all the other ingredients except margarine.  Pack into a medium sized casserole dish.  Dot the top with the margarine.  Bake at  350° F for 15 minutes.    Serve hot.  Leftovers are great even cold.

Chili Beef Soup 

From Mr. Food

CROCKPOT PORRIDGE

1/4 cup cracked wheat
3/4 cup rolled oats -- NOT instant or quick
3 cups water
1/2 cup raisins
1/2 cup apple -- grated
1/3 cup chopped nuts
1/4 teaspoon cinnamon
soy milk
maple syrup

In a slow-cooker, combine the cracked wheat, oats, water, raisins, nuts, apple and cinnamon. Turn to the lowest setting and cook the porridge overnight. Spoon into serving bowls, and serve with soy milk and maple syrup.

CROCK POT OATMEAL

2 1/2 cups water
1 cup regular rolled oats oats
1/4 tsp salt
1/2 cup diced peaches
1/2 cup diced pears

Cook overnight on low setting. Serve with soy milk. Sweetening is not necessary because the fruit ads enough sweetness for most people.

If porridge just isn't your idea of breakfast at any time of the year, how about some nice warm muffins fresh from the oven to go with that morning coffee. They only take a minute to whip up and you can have the dry ingredients all ready to go the night before. In the morning just mix in the wet stuff, mix and bake. Or some fresh granola made the day before? If it still isn't something you think you'd like, try the rice breakfast pudding. When my kids were little this was the favoured breakfast. Serve it warm and top with a bit of homemade strawberry jam. It's great.

GRANOLA

6 cups uncooked, old fashioned rolled oats
1 cup toasted wheat germ
1 cup mixed nuts, chopped
1 cup mixed dried fruit, chopped
1 cup sunflower seeds
1/2 cup wheat bran
1/2 cup oil
1/2 cup honey
1/4 cup molasses
1 Tbsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground nutmeg

Mix all ingredients together very well. Bake on an ungreased 13x9x2 inch pan in a preheated 350 degree F oven 20 to 25 minutes, stirring frequently to brown lightly and evenly. Cool. Stir until crumbly. Store in a container with tight-fitting lid.

RICE BREAKFAST PUDDING

2 cups cooked rice
1/4 cup raisins
1/4 tsp. cinnamon
2/3 cup milk
2 tablespoons honey

Preheat oven to 350 degrees F. Mix rice raisins and cinnamon in a large bowl. Blend milk and honey until creamy. Add blended ingredients to rice mixture and combine well. Place in a well-oiled casserole dish and bake for 30 minutes. Serve warm. Makes 6 - 1/2 cup servings.

*To save time in the morning, make pudding the night before and store in the refrigerator.

This is definitely a stand-by for me.  I swear people think it is the only thing that I know how to cook because I make it a lot when we have people over for dinner.

1 ½ pounds boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 cup white shoepeg corn

1 cup chunky salsa

12 flour fat-free tortillas

sour cream, shredded cheese and shredded lettuce, optional

Place the chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the crock pot with the juices. Stir in corn and salsa. Cover and cook on low for 30 more minutes (or heat it up in the microwave).

Serve in tortillas with sour cream, cheese and lettuce if desired.

NUTRITION: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 grams fat, 2 dietary fiber =

3 points per taco

Recipe from: Simple & Delicious – Nov./Dec. 2006

BBQ Beef Sandwiches

3 to 4 lb. beef chuck roast
1 1/2 cups ketchup
1 (1 ounce) pkg. onion soup mix
1 tbsp. chili powder
3 tbsps vinegar (I use red wine vinegar)
1 tbsp. Worcestershire sauce
2 tsps. prepared mustard
1/4 tsp. garlic powder
Kaiser rolls
Cheese slices, your choice (I use monterey jack)

Trim fat from beef and place in crockpot.

Stir together all remaining ingredients together ~ except rolls and cheese ~ and pour over meat in crockpot.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, or until fork tender.

Skim off fat. Remove meat from crockpot and shred. Return meat to sauce in crockpot.

Spoon about 1/4 cup of meat on bottom of each roll and top with cheese. Place under broiler to melt cheese if desired.

Makes 6-8 sandwiches.

Happy Cooking!

Slow-Cooked Praline Apple Crisp

DIRECTIONS: