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I challenge you to go put dinner in the crockpot so you are free to stamp all day. Easy recipe:
Tarragon Chicken
4 pieces frozen chicken breast
frozen chopped onion
minced garlic (jar type, of course)
1 can cream of whatever soup
1 can chicken broth
1 can mushrooms (opt)
salt
pepper
1 heaping tsp tarragon
Line crockpot with crock pot liner (a godsend for crockpot lovers found by the baggies in the grocery store) or spray inside of crockpot. Toss in frozen chicken, some frozen onion (I use half the bag), a bunch of garlic (husband is garlic maniac), salt and pepper as desired, taragon, and mushrooms (drained). Plop on the cream of whatever soup and follow that with the chicken broth. No need to stir.
Cook on low for 6-8 hours or high for 4-6 (I usually choose 7 or 5 hours). Serve over noodles or rice with a veggie and some bread.
If you have never used the liners they are wonderful. They actually stop the food from overbrowning along the sides, stay more moist, and cook more evenly. Clean up you ask? Lift out and toss! No more soaking and scrubbing the pot.
Forget the crockpot! My hubby can make dinner! haha! That way I'm REALLY free to stamp all day!
Seriously, though, I waitress 3 nights a week just 4 doors down the road from me (4 1/2 hour shifts 3 times a week) and I get the cooks to make me dinner, so tonight, my hubby gets to make dinner for the kids AND I still get someone else to cook for me! Now if only I could drag myself away from SCS to actually get some stamping done!
__________________ Erika Martin * Vermont * SU! Demo * My blog: Stampin' Mama
Hmmm that sounds good. Will have to give it a try tomorrow. I just found out about those crockpot bags this past Christmas. My SIL used one in hers. Needless to say, mine didn't have one and had to soak.
Thanks for sharing that recipe - I'll definitely be giving it a try. I love my crockpot, and use it at least twice a week. Major timesaver, plus the house smells good
Hey...great sounding recipe. I will have to try it. Not sure if this is the spot to ask but any other easy crockpot recipes as it is always good to have more time to stamp!
TFS.... Here's one of my favourites for a quick Vegetarian (though not Vegan) crock pot meal.
Slow Cooker Macaroni and Cheese I
SUBMITTED BY: Shauna
INGREDIENTS
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tsp worchestier sauce
1/4 tsp dry mustard
DIRECTIONS
Coat the inside of the slow cooker with cooking spray. (Or cooker liner)
In a large bowl, beat eggs with fresh and evaporated milks and spices. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
I have never heard of those crock-pot liners...but I'm back to using the crock pot these days and will definitely give them a try! Thanks for the yummy-sounding recipes too.
Stamping Smiles,
Anita
Yum! I love tarragon, so will be trying that recipe soon! I wish my kids would eat mac n cheese--that recipe sounds yummy, too, but if I made it, I would have to eat the whole thing myself, LOL!
Love the chicken recipe! Thanks! Here is the crock pot recipe I made yesterday:
Chicken and Rice
Four Chicken Breasts (frozen is fine)
season with sea salt, fresh cracked pepper, cumin and chili powder to taste
16 oz jar of salsa
Cook it for 6 hours
Cube 4 oz of cream cheese and melt in at the last minute while shredding the chicken breasts.
Serve over white or brown rice cooked in chicken broth.
Happy Crock Pot Cooking!
Risa
My favorite no-work crockpot recipe is to put in boneless, skinless chicken thighs (you can use any kind of chicken--I just think the thighs have more flavor than breasts). Dump on some bottled barbecue sauce--enough to make it kind of sloppy, but not so the chicken is floating in sauce. Cook all day (I never pay much attention--I suppose 5-6 hours on high would do it or 6-7 on low.) You can either eat the chicken with a knife and fork or shred it and put it in sandwiches.
As you can see, I'm not much for exact recipes. I suppose you could dump in onions or any other kind of vegetable that would taste good with barbecue sauce. My husband doesn't do spicy, but you could also add Tabasco.
Karen
Livin' up on the frozen tundra, we get a 1/2 cow, so I've always got TONS of meat in the freezer. I just recently discovered you could put things in frozen! WHoo hoo! What a miracle that is! I started a roast around noon - will be done for DH when he gets home in about an hour...I also put a pork roast in there, cooked on high for 5 or so hours, then the last 1/2 hour, I took it out, cut off every piece of visible fat, pulled it into pieces, put it back in the crockpot, and smoothered it in BBQ sauce and let heat for about 1/2 an hour. Super easy! Unfortunately, my 3 and 5 yo's don't eat any of it - no roast, pork, etc. They don't know what they're missing!!
__________________
*Shari*
�Education is not the filling of a pail, but the lighting of a fire.� ― W.B. Yeats
�I think you learn more if you're laughing at the same time.� ― Mary Ann Shaffer
6 boness chicken breasts without skin
1 can Cream of Chicken Soup
1 envelope onion soup mix
1 jar sliced mushrooms (I use fresh instead)
1/2 cup white wine
Salt & pepper chicken & sprinkle with paprika. Place in crock pot (with liner). Mix soup, soup mix, mushrooms & wine. Pour over chicken. Cook 8 hours on low. Stir in small sour cream last 15-30 minutes. Serve on rice or egg noodles.
� cup all-purpose flour
� tsp. garlic powder
� tsp. salt
1 � tsp. dry mustard
6 pork chops
2 tbs. vegetable oil
1 can cream of mushroom
Combine first 4 ingredients in a large bowl; dredge pork shops in flour mixture, and set aside.
Combine remaining flour mixture and cream of mushroom in electric slow cooker.
Pour oil into a large skillet; place over medium heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker.
Cook, covered, on high 2 to 2 � hours or until chops are tender. Serve with hot cooked rice
__________________ Hannah "Live everyday like there's no tomorrow" My Gallery
I challenge you to go put dinner in the crockpot so you are free to stamp all day. Easy recipe:
Tarragon Chicken
4 pieces frozen chicken breast
frozen chopped onion
minced garlic (jar type, of course)
1 can cream of whatever soup
1 can chicken broth
1 can mushrooms (opt)
salt
pepper
1 heaping tsp tarragon
Line crockpot with crock pot liner (a godsend for crockpot lovers found by the baggies in the grocery store) or spray inside of crockpot. Toss in frozen chicken, some frozen onion (I use half the bag), a bunch of garlic (husband is garlic maniac), salt and pepper as desired, taragon, and mushrooms (drained). Plop on the cream of whatever soup and follow that with the chicken broth. No need to stir.
Cook on low for 6-8 hours or high for 4-6 (I usually choose 7 or 5 hours). Serve over noodles or rice with a veggie and some bread.
If you have never used the liners they are wonderful. They actually stop the food from overbrowning along the sides, stay more moist, and cook more evenly. Clean up you ask? Lift out and toss! No more soaking and scrubbing the pot.
Thank you! This looks so yummy. Now I'm going to visit your gallery.
� cup all-purpose flour
� tsp. garlic powder
� tsp. salt
1 � tsp. dry mustard
6 pork chops
2 tbs. vegetable oil
1 can cream of mushroom
Combine first 4 ingredients in a large bowl; dredge pork shops in flour mixture, and set aside.
Combine remaining flour mixture and cream of mushroom in electric slow cooker.
Pour oil into a large skillet; place over medium heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker.
Cook, covered, on high 2 to 2 � hours or until chops are tender. Serve with hot cooked rice
__________________ Kristina Wife, Mommy, Stamper, Nurse Laura 6yo Jack 5yo, James 4/20/08 Megan arrived 3/16/09
this is great--- maybe i can actually have dinner ready for my poor
husband when he gets home from work.--- instead of sitting around all day--
i guess i will earn my keep. hehe -- right kristransue
Ok...I broke my foot on Wed and have had to be "off of it". Soooo...I just read this recipe and really wanted to make the Mac and Cheese but did not have the items for it. So...I had everything for the chicken and it is in the crockpot
Here's one to try (and I'm subscribing to this thread!)
Beef Taco Bean Soup recipe
1 (2 pound) rump roast
1 package taco seasoning
1 (15 ounce) can Mexican style diced tomatoes
1 small can green chiles
1 (8 ounce) can tomato sauce
1 onion, chopped
2 beef bouillon cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
Shredded Cheddar cheese
Cut roast into bite-size chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover and cook on LOW for 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through, about 30 minutes.
Serve topped with cheese and/or the toppings that you like.
__________________ mcpaige
My gallery is small today, but it has BIG dreams!!
Give our SCS Team a break...No uploads on Sundays!
May sound dumb but...what does tarragon taste like. I don't think I've ever tried it.
__________________ Kealie
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
If life gives you lemons, make lemonade. Then go find someone whose life gives them vodka and have a party!
ooo more recipies! Love it. Here's one I make when my Vegan brother & celiac father come to dinner:
Rainbow Bean Soup
3/4 C dried black beans
3/4 C dried kidney beans
3/4 C dried white beans
3/4 C dried split peas
3/4 C dried lentils (any color)
2Tbs dried onion (or 1 small onion, chopped)
2 Tbs boullion (vegetable for vegans, beef otherwise)
2Tbs dried parsley
2 tsp dried basil
2 tsp powdered lemonade mix with sugar (or ~1-2 Tbs lemon juice & pinch of sugar)
1.5 tsp chili powder
1 tsp pepper
1 tsp dried oregano
8 cups water
Add everything to the slow cooker and cook on low 8-9 hours or until beans are tender. Add 15-30oz of diced tomatoes (or other tomato product depending on your texture preference and room remaining in your crock pot), heat through & serve! It is very flavorful and not too spicy so it pleases my dad (who hates spicy food) and my husband (who loves spicy food and habitually adds hot sauce to everything- except this soup!)
Incidentally you can also make this into a beautiful gift by layering the beans in a 1 quart wide mouth mason jar & putting the spices in a little package on the top. Just think of all the cute things you could stamp to decorate it!
The only way I could get away with stamping all day when cooking with a crockpot was if it was a magic crockpot that also chased my toddler around and breastfed my 3 month old ;)
My fav: Sweet and Sour Chicken/Pork
Throw frozen chicken breasts or pork chops in and dump one jar of salsa and one jar of polaner all fruit apricot on top. I serve the yummy sauce over brown rice. This is very Weight Watcher friendly since the salsa is "free". Keep these recipes coming...I love using my crockpot!
Crock Pot Chicken, Gravy & Stuffing
4 chicken breasts, boned and skinned
4 slices of swiss cheese
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup of chicken broth
1/4 cup milk
2 cups Stuffing Mix
1/2 c melted butter
Salt and Pepper to taste
Season Chicken breasts with salt and pepper and place in crockpot. Pour chicken broth over chicken breasts. Put one slice of cheese on each breast. Combine both cans of soup and milk & then pour on top of chicken. Sprinkle dry stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
*Note: I like the swiss cheese, so I add more than one slice. This does make a lot of gravy so you could add more chicken/cheese. You could serve with potatoes or rice as well as a vegatable and have a complete meal. This is a family favorite at our house. ENJOY!!!
May sound dumb but...what does tarragon taste like. I don't think I've ever tried it.
So funny you ask that b/c I asked my sister last night what I could subsititute tarragon with - since I didn't have any) and she's the real cook in the family and she apparently doesn't use it all that much and she asked - what are you cooking and when I had to reply Tarragon Chicken - she was like, well, dont' you think you should get the real stuff when the recipe has it in the TITLE???
We had settled on an Herb Chicken Seasonong mix - BUT I did go out and buy the Tarragon this morning.
So I can't tell you yet what it tastes like - but it smells great and not too strong (which was a concern b/c something as strong as Rosemary turns me off).
May sound dumb but...what does tarragon taste like. I don't think I've ever tried it.
Tarragon is an herb. It has a dominate flavor and my cookbook describes it as piquant (agreeably pungent or sharp in taste or flavor; pleasantly biting or tart), anise-like (a sweet, licorice flavor.
I was curious too. So I looked up some info. Sounds like a good recipe to try. I know what you mean about Rosemary. Too strong
__________________ Happiness lies in the joy of achievement and the thrill of creative effort.
~Franklin D. Roosevelt
dinner challenge
