Crock Pot Mac & Cheese

This is a little more labor intensive than boxed mac & cheese but so much better that the extra work is worth it! 

Ingredients:
2 cups uncooked elbow mac
1 can reduced fat evaporated milk
1 1/2 cups skim milk
1/3 cup egg substitute*
1 tbsp melted butter
8 oz. prepared cheese product, cubed
2 cups shredded cheddar cheese, divided

Directions:
Cook macaroni according to package directions (I slightly undercook because they will continue to cook in the slow cooker); drain and rinse in cold water.  In large bowl mix evaporated milk, milk, egg substitute (*I never have this on hand so I use one whole egg instead) and butter.  Stir in cubed cheese, 1 1/2 cups of the shredded cheese, and macaroni.  Pour into greased crock pot and cook on low for 2 1/2 to 3 hours or until center is set, stirring once.  Sprinkle with remaining shredded cheese.  Makes 9 servings.

I recommend sticking with cheddar cheese as I've used a colby-jack mix and it didn't melt as nicely as the cheddar does.  This is obviously a healthied-up recipe but using full calorie/fat items will work just as well.  We have lots of leftovers so when I serve it again later this week I will add some leftover cubed ham to change it up a little.  My slow cooker has the removable crock (do they even make them without this feature anymore??) so I put the crock in the  fridge.  When we eat it again I put the crock back in the warmer to heat it up.  Saves on dirtying extra dishes!



Ingredients



Milk & Cheese Mix

Milk, Cheese, and Noodles

Before Heating

Finished!

Chicken Drippings

So, a while ago I made a roast chicken and instead of throwing the drippings away I decided to save them.  I called up my grandma (who is waste-not-want-not kind of gal) and asked her how to do it.  Yes, I could have Googled it but I'd rather 'Grandma' it! :D  I cherish her tips and way of doing things.

Anyway, this was so easy to do.  I poured my the drippings from my crock pot into a measuring cup.  I let the fat rise to the top and then skimmed it off.  Next, I poured the stock into a mini muffin pan and placed it in the freezer.  Once frozen I removed the broth from the pan and put the 'cubes' in a freezer bag and tossed it back in the freezer.

I used to use an ice cube tray to freeze left over canned chicken broth but the tray was hard to clean and I wasn't sure how much each cube measured.  Two 'cubes' from a mini muffin pan equals a 1/4 cup.

Separated drippings (the fat is on top and is the lighter color).

Skim the fat off.

Remaining drippings.

Fill the muffin pan.

Remove from pan when frozen.

Place in freezer bag and return to freezer.

Crock Pot Mexican Chicken

I love this recipe!  It's one of my favorite meals to make because it is so simple, only takes five ingredients, is inexpensive, and most importantly, my kids like it.  I like to call recipes like this dump-and-forget because that is literally what you do until it's time to eat!

Ingredients:
4 boneless, skinless chicken breasts

1 can Rotel*

1 package taco seasoning*

1 can cream of mushroom soup

1/2 cup sour cream

Directions:  Add chicken to crock pot.  Sprinkle taco seasoning over chicken.  Pour Rotel and soup over seasoned chicken.  Cook on low for 6 to 8 hours.  Remove from heat and stir in sour cream.

*You can cook the chicken straight from the freezer or thawed.  You can substitute 1 cup of your favorite salsa for the Rotel.  I only use about a 1/3 to 1/2 a package of taco seasoning.  I think using a whole package is a little too much and can get salty.  I also use fat free cream of mushroom soup and reduced fat sour cream.

I serve the finished chicken over rice but you could also wrap it in tortillas.  It would also be good for nachos.

Ingredients

Add taco seasoning over chicken.

Add Rotel.

Add soup.

Remove from heat and add sour cream.

Served over rice.

So, so simple!

Whole Chicken in your crockpot RECIPE

Here is another Simple recipe for busy Gals! This recipe is also Easy on the wallet too.

Here is what you need: Salt, Pepper, Chopped Onions, Celery, Carrots, Minced Garlic, Smoked Paprika, Beer.

1. First unwrap the chicken, remove the bag of innards from the cavity and give the chicken a quick rinse & pat dry with a paper towel.
2. Second, place some of your veggies of choice and about 1tsp. of minced garlic inside the chicken for flavor. (we did not eat those veggies...to each their own)

3. Season the chicken with smoked paprika and salt & pepper.

4. Almost there.... Place whatever veggies you want around the chicken and pour the can of beer around the chicken.

5. Finally,  Put the lid on your crockpot. heat on low for 6 hours and easy peasy! A meal for your family! Oh and your house will smell wonderful all day long!!!

Stay tuned to see how YOU can use the left over chicken broth....

Halloween Cake mix cookies RECIPE

Anyone who truly knows me knows that I LOVE to bake. I have a true passion for baking. But being a mom of four kids, I also love SIMPLE! This recipe is exactly that....SIMPLE! Kids love these and so do adults.

Here is what you need: Pillsbury Confetti Cake mix, 1/3 cup veg. oil, 2 eggs, Brachs Chocolate Stars (or Hersheys Kisses)

You can also follow directions on side of box for confetti cookies. It just calls for frosting instead of the chocolate stars on top. (Chocolate Stars is what makes it MINE & better)

 

What to do:

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

 2. Bake at 375°F. for *6 to 8 minutes or until edges are light golden brown. Press chocolate star in the middle of the cookie, bake for 1 more minute; remove from cookie sheets.

Note: *If you using a stonewear cookie sheet like pictured, you need to add an additional 2-3 min.

These cookies are AMAZING for ALL seasons. I make them for the Christmas Season as well!

Savvy Deal

I have this crockpot and absolutely LOVE it. My hubby bought this for me, right after my old crockpot spilled soup in his car. No more spills with this crock. This is a GREAT buy! I am sharing this deal from couponliving.com. Just click on link below.(Crock-Pot $5 Rebate, $19.88+)

http://www.frugalcouponliving.com/2011/10/19/crock-pot-5-rebate-19-88/

Crunchy Mixed Vegetable Bake

Hi All!

I have a Tastefully Simple recipe book that I love.  The recipes are great and simple because of the convenience of using the Tastefully Simple products.  One of my favorite recipes from the book is their Crunchy Mixed Vegetable Bake.  It's savory and creamy and, even though it has veggies, it's great comfort food.  I normally make this at Thanksgiving but I was looking for a veggie casserole (yes, casserole, not hot dish -- I'm an Iowa girl!) to use some leftover roast chicken in and thought of this.  For the sake of saving time I'm posting a link to the recipe instead of typing it out here, but I've posted some pics for you to see the product.

Crunchy Mixed Vegetable Bake Recipe

 

The modifications I made were to use fat free soup and light sour cream and then add the cooked chopped chicken to the veggies (approximately 2 cups).  I also skipped the french fried onions simply because I didn't have any on hand.  I divided my ingredients in half and froze one and cooked the other.  This was my first time serving the casserole to my kids (they don't normally eat this at Thanksgiving, the little turkeys!) and they didn't hate it!  Although, they each picked out their favorite veggies - cauliflower for Miss Em and broccoli for Mister.  I now consider this a new go to for a healthy simple meal.

Chicken & Veggies Mixed

Soup Added to Chicken & Veggie Mix

Finished Dish