tMy recipe is a take on Kelly’s listed on her recipe blog. I thought I had already posted this, but realized not when I searched my blog before making it tonight.
1 can Rotel
1 package frozen chopped spinach, thawed & drained
8 oz 1/3 fat cream cheese
about 1 cup mozz cheese
parm cheese (I just shook some out after reading that Kelly’s recipe used it also)
I put everything in my mini crockpot and cooked until warm & melted. We served with scoops.
I found this recipe on Stephanie Cooks and thought it sounded like something Jason & I would enjoy. I was spending today de-Christmasing our house so I was able to keep checking on it and stirring it.
4 frozen chicken breasts
1 packet taco seasoning
1 can reduced fat cream of chicken soup
1 c salsa
1/2 c sour cream
shredded cheddar cheese
Place chicken at the bottom of your crockpot. Sprinkle taco seasoning on top of the chicken. Mix the soup and salsa. Spread over the chicken. Cook for 6-8 hours on low. Top with sour cream and continue heating until it’s hot. Sprinkle with cheddar cheese.
I served it over rice. I think Stephanie served it in tacos.
So I don’t eat red meat (aka pigs & cows) so I can’t attest to this recipe myself, but I thought I’d post it since meatballs are a kinda standard potluck/party recipe. I got this recipe from my mom last year for our new year’s eve party. Jason needed a side/appetizer to bring to his work potluck last week and he requested meatballs. So I bought frozen meatballs at the store and defrosted them overnight in the frig. To make my morning easier (I’m less than a morning person) I combined the sauce ingredients at night and let them chill in the frig too. I tripled the recipe to go with approx 100 meatballs.
12 oz jar of Heinz chili sauce
3 oz grape jelly
2 Tbsp lemon juice
Combine, add meatballs, cook on low in crockpot for 6-8 hours or high for approx 4 hours. Enjoy! Jason brought home an empty crockpot so I guess his coworkers enjoyed them!
My friend Brooke at work made this last weekend and said she knew we would love it too. It’s in the crockpot now! So I’ll update later with pictures and yumminess info! UPDATE: It was awesome! We ate it after 7 hours, but I think 6 was probably enough to make it delicious. We’ll definitely make it again and maybe add more cranberries next time.
4 chicken breast
1 can of cream of chicken/cream of celery or cream of mushroom soup (I used cream of mushroom)
1/3 cup of milk
1 package of stove top
1 2/3 cup of water
1/2 to 3/4 cup of dried cranberries
Place chicken breast on the bottom of crockpot. Mix creamed soup with milk and pour on top of chicken breast. Mix stove top with seasoning package, water and cranberries and pour on top of chicken and soup. Cook on low for 6 to 8 hours.