Slow Cooker Baked Potato Soup

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
crumbled bacon and green onion or chives as garnish (optional)

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

Breakfast Souffle

6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup bisquick baking mix
1/2 teaspoon dried oregano leaves
1 lb pork sausage, browned and drained
1 cup shredded cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight. Heat to 350 degrees. Pour into a greased 2 quart casserold. Baked until knife inserted in center comes out clean...about one hour.

**Yield: 10 servings

Lasagna

Spaghetti sauce w/ meat
Lasagna noodles (for 3 layers)
Large container cottage cheese
1/2 cup Parmesan cheese
2-3 cups mozzarella shredded cheese

Cook noodles and drain. Mix all cheeses. Start layering with sauce to cover bottom then noodles, then cheese mixture. Repeat until full. Bake 45 min at 350 degrees.

Pesto Chicken and Ravioli

1 package (9oz) refrigerated cheese ravioli
1 lb boneless skinless chicken breast, cut into 2 inch strips
1 teaspoon minced garlic
1 tablespoon olive oil
1 jar (7.25 oz) roasted sweet red peppers, drained
3/4 cup prepared pesto

Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken and garlic in oil over medium heat until chicken is no longer pink. Add roasted peppers; cook for 1-2 minuets or until heated through. Remove from the heat. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.

**Yield: 4 servings

Oriental-Style Round Steak

2 lbs boneless beef top round steak, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15oz) tomato sauce
1 can (14oz) bean sprouts, rinsed and drained
1 can (8oz) sliced water chestnuts, drained
1 jar (4.5oz) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
(Served over cooked rice.)

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to crockpot. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5 1/2 - 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.

In a small bowl combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

**Yield: 8 servings

Creamy Chicken Enchiladas

1 small onion, chopped
1 can (10.75oz) cream of chicken
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup (8oz) sour cream
1 cup (4oz) shredded cheddar cheese
1 cup (4oz) shredded mozzarella cheese
6 tortillas (8.5 inches)
2 cups cubed cooked chicken breast

In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 2 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.

Place seam side down in a 13x9x2 in baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

**Yield: 6 servings

Crab Rice Primavera

1.5 cups frozen vegetable blend (broccoli, red peppers, onions, mushrooms)
1/4 cup water
1.5 cups milk
1/2 cup grated Parmesan cheese
2 tablespoons butter or stick margarine
1 teaspoon dried basil
1/2 teaspoon garlic powder
3/4 pound flaked imitation crabmeat
1/5 cups uncooked instant rice

In a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in milk, Parmesan cheese, butter, basil, garlic, powder and crab. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Serve immediately.

**Yield: 5 servings

Cheesy Beef Tetrazzini

1.5 lbs ground beef
1 small onion, chopped
1 can (15 oz) tomato sauce
1/2 -1 teaspoon salt
1/4 teaspoon pepper
1 package (8oz) cream cheese, softened
1 cup small-cud cottage cheese
1 cup (8oz) sour cream
1/4 cup chopped green pepper
1/4 cup thinly sliced green onions
1 package (7oz) thin spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stire in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 min.

In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Sitr in green peppers, onions and spaghetti. Transfer to a greased 2.5 quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

**Yield: 6 servings

Lemon Broccoli Pasta

2 cans (14.5 oz each) chicken broth
1 teaspoon lemon jice
1 teaspoon grated lemon peel
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 oz uncooked angel hair pasta
3 cups broccoli florets
3/4 cup sour cream
2 tablespoons grated Parmesan cheese

In a saucepan, combine the broth, lemon juice and peel, garlic powder and pepper. Bring to a boil. Add pasta and broccoli. Reduce heat; simmer, uncovered, for 3-4 minutes or until pasta is tender. Drain; stir in sour cream, and sprinkle with cheese.

**Yield: 4 servings

Chicken Broccoli Skillet

2.5 cups cubed cooked chicken
1 package (1o oz) frozen broccoli florets OR 1 2/3 cups fresh broccoli florets
8 oz process American cheese, cubed
1/2 cup mayonnaise or salad dressing
(Served over cooked rice)

In a skillet, combine the chicken, broccoli and cheese. Cover and cook over medium heat until broccoli is crip-tender and cheese is melted. Stire in mayonnaise; heat through (do not boil). Serve over rice.

**Yield: 4 servings

Tortellini Soup

5 cups chicken broth
3.5 cups shredded carrots (10 oz)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

**Yield: 7 servings

Cheesy Broccoli Soup

2 cups water
1 teaspoon chicken bouillon granules
1 package (16 oz) frozen chopped broccoli, thawed (or fresh?)
1 medium onion, chopped
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1 pound process American cheese, cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted stirring frequently. Stire in broccoli and reserved cooking liquid.

** 4 servings