Chicken and Sweet Potato Stew

6 servings
prep: 15 minutes
cook time: 6-8 or 3-4

4 Boneless skinless chicken breasts cut into bite size pieces
2 medium sweet potatoes, peeled and cubed
2 medium potatoes, peeled and cubed
2 medium carrots, cut and peeled
1 can (28 oz) whole stewed tomatoes
1 tsp of salt
1 tsp of parika
1 tsp celery seed
1/2 teaspoon pepper
1/8 tsp of cinnamon
1/8 tsp nutmeg
1 cup chicken broth
1/4 fresh basil leaves, chopped


1. Combine all ingredients except for basil and cook in slow cooker for 6-8 hours in high or 2-4 hours on low.

Three Pepper Pasta Sauce

4-6 servings
prep time: 10-15 minutes
Cook Time: 7-8 hours (low) 3-4 (high)

1 green bell pepper, cut small
1 red bell pepper, cut small
1 yellow bell peper, cut small
(I just use whatever color I have around)
2 cans (14.5 oz) diced tomatoes undrained
1 cup chopped onion
1 can tomato paste
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. combine all incredients and cook in the slow cooker. Makes a really fresh tasting pasta sauce.

Spicy Tex-Mex Bowl

1/3 cup lentils
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (16 oz) pinto beans, undrained
1 can (16 oz) red kidney beans, undrained
1 can (15 oz0 diced tomatoes, undrained
2 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes


1. Boil lentils with water for 20 to 30 minutes, drain
2. In small skillet, cook bacon until crips; remove, drain. In same skillet, cook onion in bacon drippings until soft
3. Combine all ingredients in teh crock pot and cook for 5 to 6 hours on high or 3 to 4 on low.
4. Add pay leave before serving.

Creamy Tomato Soup and Bread Bowls

Creamy Tomato Soup

Ingredients

* 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
* 1 (28-ounce) can concentrated crushed tomatoes
* 1 cup heavy cream
* Coarse salt and black pepper and basil (I used a tablespoon but, used more or less based on your taste)
*One clove of garlic minced



Directions

Combine broth, tomatoes,basil and garlic in crockpot on high for4 to 6 hours. Stir in heavy cream, salt and pepper and reduce heat to low. Simmer for 30 minutes.With an immersion blender, puree soup. (I didn't have an immersion blender so I poured the crockpot contents into a blender a pureed)

Bread Bowl

I cheated on the bread bowls..

Ingredients

*Package of frozen bread loaves such as Rhodes (I brought the gentric with three 1 lb loaves)
*One egg beaten

Directions

I made 2 adult size bowls and 4 kid size bowls but, you can alter the size of the bowls to your needs.

Thaw 2 loaves. When dough is thawed but still cold divide the first loaf in 4 parts for kid bowls and second loaf into 2 parts. Form into ball and put on greased baking sheets, brush with egg. Let rise. I put mine in a 170 degree oven turned off for 2 hours. Bake for 25 minutes or until golden brown. Cut of tops and hollow out in a bowl shape.

These could easily be made from scratch. Easily, if you know how to make bread from scratch, so not easy for me.

This is a new family favorite. My husband doesn't really like tomato soup but, he loved this.

Chicken Fiesta Soup

Finally I'm posting a recipe! I make this soup probably once or twice a month - it's easy and DELICIOUS. Here you go family and friends

Chicken Fiesta Soup

Ingredients

4 Boneless Skinless chicken Breasts, cooked and shredded
1 Can (28 oz) enchilada sauce
1 Can (14.5 oz) stewed tomatoes, drained (I usually use just plain old diced tomatoes, un-drained
– whatever I have really)
1 can (14.5 oz) chicken broth
2 can (4 oz each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn (I usually double this because I love the corn)
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro (sometimes I put it in and sometimes I don’t)
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (I usually put at least extra of both chili and cumin, but I’m a spice
freak)
1 teaspoon salt
¾ teaspoon black epper


Instructions

1. Combine all ingredients in a slow cooker and cook for 8 hours (or less, you can kind of tell
when it’s done)
2. Garnish with chips, cheese, avocado, green onions – whatever you feel like.


Notes

I kind of fudge on some things here and there. I usually add whatever vegetables I have and whichever sound good; HOWEVER the zuchhini and squash really make this soup. It’s pretty hearty because of the enchilada sauce base – it even fills Max!