Lorraine’s This2That

This was an easy and AMAZING Crock-Pot dinner! I thought it was pretty good but my husband said it was AMAZING and that's all I need to hear to make this again. Here you go: 1 pound 90% lean ground beef 1 Can diced tomates, drained - I used Rotel and I didn't drain it 1 Cup chopped onion 1 tbsp chili powder 1 clove garlic, minced 1/2 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp red pepper flakes 1/4 tsp black pepper 2 cups cooked macaroni - I used shells because that's what I had. Brown beef in large nonstick skillet over medium heat stirring to break up meat. Drain fat and transfer to Crock-Pot, add tomatoes (or Rotel), onion, chili powder, garlic, salt, cumin, oregano red pepper flakes and black pepper, mix well. Cover, cook on Low 4 hours Stir in macaroni, cover cook 1 hour I also brown my beef the night before to save some time in the morning. I cooked on keep warm for 8 hours and when I got home I cooked the shells put them in a large bowl covered the shells with the...

I tried another fantastic recipe for the crock pot. Chicken and Vegetable Chowder. 1 lb boneless, skinless chicken breast, cut into 1" pieces 14.5 oz reduced-sodium chicken broth (1 can) 10.75 oz condensed cream of potatoe soup, undiluted 1 pkg frozen (10 oz) broccoli florets, thawed 1 C sliced carrots 1 jar (4.5 oz) sliced mushrooms, drained 1/2 cup chopped onion 1/2 cup whole kernel corn 2 cloves garlic, minced 1/2 teaspoon dried thyme leaves 1/3 c half-and-half Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in crock-pot slower cooker, mixed well. Cover and cook on low 5 to 6 hours Stir in half-in-half, cover, cook on high for 15 minutes or until heated through. You can add 1/2 cup shredded Swiss or Cheddar cheese just before serving, stir over low heat until melted. YUMMY, YUMMY! Let me know if you try it and like it.