Mozzarella Stuffed Meatballs Slow cooker

The I ran across this recipe on Facebook of all places. It came from a page called Tasty.

Directions:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine: 
1 pound ground beef
1 pound hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.  I layered the sauce as i went, so that the meat wouldn't stick together. I used 2 cans of 24oz. pasta sauce.

Cook on high for 3 to 3 1/2 hours.

Serve over cooked pasta. 

Creamy White Turkey Chili

This is a recipe I've had for a few years now. I got it from a former roommate, Kris. Its so yummy and I give her total credit for this delicious Turkey Chili.

Ingredients
1 lb Ground Turkey
1 medium Onion
1 1/2 tsp Garlic Powder
3 cans Great Northern Beans - drained, rinsed
1 1/2 cups Chicken Broth
8 oz Green Chilies
1 tsp. Salt
1 Tbl Ground Cumin
1/2 tsp Pepper
1 cup Sour Cream
1 pint Heavy Whipping Cream
1 Block Cream Cheese
2 Cups Jack Cheese

Directions
Brown turkey, onion and garlic powder. Add cream cheese and heat until melted.
Transfer to crock pot. Add remaining ingredients.
Heat on high 3- 3 1/2 hours, Low 7 hrs.

Serve with crackers or fresh French Bread.

Black Bean Taco Soup

This is a recipe I stole from  www.sixsistersstuff.com. I ran across this site while looking for a good recipe for taco soup. It was super easy to make and Ben loved it! It will be made in this house multiple times this winter, I'm sure of it.

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Creamy Ranch Chicken

Source:  Jennifer Skinner

3 or 4 frozen chicken breasts

1 can cream of chicken soup

1 rectangular box cream cheese

1/3 to 1/2 a packet of powder ranch dip

Mix all together in the crock pot and cook on low for 6-7 hours or high for 4-5 hours.  When it's done, shred chicken and serve over rice.

Slow Cooker Barbecue Chicken

This is the easiest recipe ever!  And one of the most requested from my friends!  And one of my favorites!  Make it--you'll love it!

3 to 5 frozen chicken breasts

18 oz bottle of barbecue sauce (I always use Kraft Honey BBQ)

small can of sliced or chunk pineapple

Put chicken and barbecue sauce in crockpot. Cook on low for 6-7 hours or high for 4 or 5 hours.  When done, use forks to shred chicken.  Add pineapple and cook for about another 20 or 30 minutes.  Serve over rice. Enjoy!



Italian Crock Pot Chicken

4-6 boneless, skinless chicken breasts (halves)

1 can cream of chicken soup

2 (8oz.) package cream cheese (can use one, but 2 makes a creamier sauce)

1 package Good Seasons Italian dressing mix

Combine soup, cream cheese & dressing mix. (I soften in the microwave). Pour over chicken in crock-pot. Cook 3-4 hours on high, or 6-8 on low. (Best if you don't stir until it's done).Serve over rice or noodles.