Slow Cooked Corn Chowder

2 1/2 cups milk
1 can cream-style corn
1 can cream of mushroom soup
1 3/4 cups frozen corn
1 cup frozen shredded has brown potatoes
1 cup cubed fully cooked hap
1 large onion, chopped
2 Tbsp butter
2 tsp dried parsley flakes
salt and pepper to taste

In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Slow and Easy Chili

1/2 lb ground beef, cooked and drained
1/2 lb pork sausage, cooked and drained
1 can (28 oz) crushed tomatoes
1 can chili beans, undrained
1 can tomato soup
1 large onion, chopped
2 envelopes chili seasoning

Shredded cheese optional

In a slow cooker, combine the first seven ingredients and mix well. Cover and cook on low for 6-8 hours or until thickened and heated through stirring occasionally. Serve hot with cheese.

Flavorful Beef in Gravy

1/3 cup all-purpose flour
3 lbs beef stew meat
3 Tbsp vegetable oil
2 cans cream of mushroom soup
1 can golden mushroom soup
1 can cream of celery soup
1 1/3 cups milk
1 envelope onion soup mix

Hot cooked noodles or mashed potatoes

Place flour in a large resealable plastic bag; add beef and toss to coat. In a skillet, brown beef in oil. Transfer beef to a 5 qt. slow cooker. Stir in the soups, milk and soup mix. Cover and cook on low for 708 hours. Serve with noodles or potatoes.

Cornbread Taco Casserole

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. 

Cream Cheese Crockpot Chicken

3-4 chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 cup chicken broth
1 packet italian seasoning
brocolli

Combine all ingredients except brocolli in crockpot and cook on low for 6-8 hours. Add brocolli about one hour before you're finished cooking. Shred chicken and serve over rice or egg noodles.

Hamburger & Vegetable Soup from Candace Wrights blog

1 lb. extra lean ground beef
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.

Creamy Chicken & Wild Rice Soup

1 large onion, diced
2 c. carrots, diced
1 c. celery, diced
1 cube butter, melted
1 c. flour
Saute the carrots, celery and onions in a large soup/stock pot with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the following:
5-6 c. whole milk, half & half, heavy whipping cream or water with powdered milk
1-2 cans chicken broth (start with one and see if you need the other)
4 c. cooked white rice (long grain, basmati, jasmine, etc. will work well)
1/2 c. cooked wild rice
4 large chicken breasts, cooked and shredded (if you have frozen cooked chicken in your freezer, use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup)
2 T. salt
1 T. pepper
2 t. garlic powder
Dash of cayenne pepper
2 T. dried parsley
Stir in the milk and chicken broth until combined and everything is mixed together. Once the milk/soup is warmed through, add the chicken breasts and rice. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.

Sour Cream Enchiladas

Shredded chicken or beef
1 can cream of chicken soup
1 small container sour cream
1 can green chilis
Flour or corn tortillas
Shredded cheddar cheese

Mix chicken, soup, sour cream and chilis
Spread on tortillas
roll tortillas and place in 9x3 pan
Top with remainder of mixture and cheese
Ake at 365 for 30 minutes

Corn Chowder

1 lb. bacon fried and crumbled (cook with 1 onion diced)
In same pan add 2 cans creamed corn, 16 oz. half and half, 1 small container sour cream, 1 cup shredded cheddar cheese, and 2 cups potatos cooked and diced
Cook on simmer until warm

Cilantro Lime Chicken and Rice Salad

3 Cup cooked rice
2 Chicken breasts cooked and shredded

Saute in pan
Chicken, 1 onion diced, 1 can diced tomatos, 1 can green chilis, 2 tsp chili powder, 1 tsp salt

Mix in rice then add
2 cans black beans, drained and rinsed
1.5 cup frozen corn
1 cup cilantro, chopped
0.25 cup green onions, chopped
3 tomatos, diced
2 avacados, peeled and diced

Dressing
0.5 cup lime juice
0.25 cup white vinegar
0.25 cup brown sugar
1/3 cup veg. oil
2 tsp chili powder
2 tsp cumin
salt

mix dressing then stir into salad
can serve hot or cold

Chicken Enchilada Chili

16 oz. white beans (or 4 cans precooked white beans)
6 cups water
3-4 chicken breasts
29 oz. can green enchilada sauce
26 oz. can cream of chicken soup
6 oz. can diced green chilis
1 1/2 lbs. grated jack cheese

Soak and rinse beans then add everything but soup and cheese. Once beans are soft add soup and cheese. Remove chicken, shred it and then put it back in. Add soup and cheese. Serve with tortilla chips and shredded cheese.

Hint: Dry beans are not my friend so I use canned beans. I drain and rinse them. I cook the chicken in the 6 cups of water. Once it is cooked I remove it, shred it, and then put it back in. I add the rest of the ingredients and cook until hot. I think it tastes the same and takes significantly less time. However, this meal is meant to help use your food storage so it is a dry bean recipe.

Baked Spaghetti

1 lb ground beef (cooked and drained)
1 small onion
1 green pepper
1 tbsp butter
2 cans stewed tomatos
1 small can sliced olives (drained)
1 small can mushrooms (drained)
1 can cream of mushroom soup
1/4 cup water
12 oz. cooked spaghetti
grated cheese and parmesan

Saute onion and green pepper in butter. Add to hamburger then add tomatos, olives, and mushrooms to meat. Grease sides of 19" pan. Add half spaghetti then top with half the meat sauce and cheese. Add remainder of spaghetti then top with remainder of meat sauce and cheese. Add 1/4 water to cream of mushroom soup and spread on top of the casserole. Sprinkle with parmesan cheese. Bake at 350 for 35 minutes.