Slow-Cooker Cheeseburger Meatloaf

 

What You Need!

2 lb. ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2   eggs, beaten

1 onion, chopped

1/2 cup  ketchup

1/4 cup yellow mustard

4   KRAFT Singles

Make It!

MIX all ingredients except Singles just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
USE foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
COOK on HIGH 4 hours or until meatloaf is done (160ºF). Top with Singles. Let stand, covered, 5 min. or until Singles are melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.

ANGEL CHICKEN

 

What You Need!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 can  (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

1/4 cup  dry white wine or Chicken broth

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

1/2 lb.  angel hair pasta, uncooked

2 Tbsp. chopped fresh parsley

Make It!

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Crockpot Peach Cobbler

Ingredients

• 3/4 C. all-purpose baking mix such as Bisquick 1/3 C. granulated sugar
• 1/2 C. packed brown sugar
• 1/2 can evaporated milk
• 2 tsp. margarine or butter, melted
• 2 large eggs
• 3 large ripe peaches, mashed
• 2 tsp. pure vanilla extract
• 3/4 tsp. cinnamon

Directions

Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

 

Ham & Potatoes Au Grautin

2 cups of diced extra-lean ham
4 cups of diced raw potatoes
1 cup of chopped onions
3/4 cup shredded reduced fat cheddar cheese
1 -10 3/4oz can of Healthy Request Cream of Celery Soup (I prefer to use cream of chicken)
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
1 teaspoon yellow mustard

Spray your crock-pot with butter flavored cooking spray. Combine ham, potatoes and onions. Sprinkle cheese evenly over top. In a small bowl, combine soup, pepper, parsley and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 8 hours. Mix well before serving.

Makes six 1-cup servings at 3 WW pts per serving.

Chicken & Dumplings

4 Boneless, Skinless Chicken Breast
1 can Fat Free Cream of Chicken Soup
6 biscuits (Pillsbury Golden Homestyle Buttermilk canned biscuits -2pt per biscuit)
2 cups of water
1 Tablespoon bouillon, any flavor

Cut the chicken into bite sized pieces. Add all of the ingredients except for the biscuits and cook on low for 5-6 hours. Add salt, pepper and any other seasonings that you would like. In the last 30 minutes of cooking, turn your crock-pot on high and tear biscuits into 1 inch pieces and add to slow cooker.

Makes six 3/4 cup servings at 5 WW pts per serving. 

A great cookie for Valentines Day Butterrshots® Chip Cookies

Buttershots® Chip Cookies


Shopping List:
1 1/2 c shortening
1 c sugar
1 c brown sugar
4 lg eggs
2 tbsp DeKuyper® Buttershots®
4 c flour
1 1/2 tsp baking soda
1 1/2 tsp salt
20 oz pkg butterscotch chips
Preheat oven to 375. In bowl, beat shortening & sugars til creamy, add eggsone/time. Add DeKuyper®. Add flour, salt & soda. Mix well. Add chips. Drop1-in spoonfuls on parchment-lined sheet. Bake for 10 min. Makes 4 dz

Crock Pot French Dip

 Place a 4-5lb chuck roast in your crock pot.

Pour 2 cans of Campbell's French Onion Soup

(undiluted) over the meat.

Cover and cook on low all day, turning up

To high for the last hour or so,

Until the meat shreds easily.

Shred the meat and return it to the crock.

Serve shredded meat on French rolls with the soup

From the crock for dipping.

You can add Swiss cheese to the sandwiches if you like.

 

Daily recipes January 8th, 2010

Swiss Steak                                        

1 round steak
2 cans stewed tomatoes
Egg noodles, cooked.

Cut steak in serving size pieces.
Put in crock pot and sprinkle with a good seasoned salt.
Add the two cans of tomatoes.
Cook all day (8 hours or so).
Serve over cooked and buttered egg noodles.

PECAN PIE CAKE BARS

1 box yellow cake mix                                                
1 c. white Karo syrup                                              
1/2 c. melted margarine
1 tsp. vanilla
4 eggs
1-2 c. chopped pecans

1 3/4 cup chocolate chips
1 c. light brown sugar, packed

Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Mix brown sugar, Karo syrup, 3 eggs, vanilla, 2/3 cup reserved cake mix and chopped nuts. Pour over partially-baked cake. Return to 375 degree oven. Cook until cake tests done. Cool. Cut. Serves 3 dozen.

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Pineapple Salsa Chicken

3-6 skinless chicken breasts

1 can tidbit pineapple (drain the juice)

1 can black beans (do not drain)

1 32-ounce jar of mild to medium chunky style salsa

 

Place the thawed chicken breasts in the crockpot and add

the rest of the ingredients. Cook on low for 6-8 hours.

Serve with warm tortillas and some rice.

Six Layer Dinner Recipe

Recipe: Ingredients: 2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste

Procedure: Spread layers of vegetables potatoes and meat in baking dish in order

given. Season each layer. Mix water with soup and pour over all.