A One-pot meal!

JAMBALAYA
2 t. olive oil
2 boneless, skinless chicken breasts, cubed
10 oz.+ of sausage (cajun or kielbasa), sliced
1/2 of an onion, diced
1 green pepper, diced
2 stalks celery, chopped
2 carrots, sliced
2 cloves garlic, chopped
1/4 t. cayenne pepper
1/2 t. onion powder
t each of salt and pepper
2 c. uncooked rice
4 c. chicken broth (one carton)
2 t. worchestershire
1 t. hot pepper sauce (more or less, depending on your preference)

Start all the cubing/slicing/dicing. Heat oil in large pot over medium heat. Saute chicken and sausage until light brown (about 5 minutes). Stir in onion, pepper, celery, carrots and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 more minutes. Add rice and stir in broth, crank it up and bring it to a boil. Cover and simmer at least 20 minutes, until the rice is tender. Stir in worchestershire and hot pepper sauce.

Serves 4+.

Tex-Mex Soup (8 servings, 1 ½ cups each)

1 lb. lean ground turkey
1 pkg (1.25-oz) taco seasoning mix
1 pkg (1-oz) ranch dressing mix
1 15-oz can black beans
½ of a 15-oz can corn
1 15.5-oz can great northern beans (or white beans if you can’t find great northern)
1 15.5-oz can pinto beans
1 16-oz can chicken broth
1 14.5-oz can tomatoes with chiles
1 14.5-oz can stewed tomatoes

Stovetop method: Brown meat and drain fat. Add seasoning mixes. Drain and rinse canned beans. Add to turkey. Add remaining ingredients. Bring to a boil. Serve hot.

Crockpot method (preferred): Brown meat and add seasonings. Drain and rinse beans, then add all ingredients to crock pot, mixing thoroughly. Cook on low all day.

Vegetarian version: Omit turkey and use vegetable broth instead of chicken broth. Mix all ingredients together in crock pot and cook on low all day.

Serve with corn bread or tortillas, rice (brown rice is our favorite!), and garnish with guacamole, sour cream, or crushed tortilla chips. Freezes well, also!

Chicken Stew Mexican Style


2 pounds skinless boneless chicken breasts ; cut 1 1/2" pieces
4 medium russet potatoes ; peeled, and
cut very small
1 can mild salsa - (15 oz)
1 can diced green chilies - (4 oz)
1 package taco seasoning mix - (1 1/4 oz)
1 can tomato sauce - (8 oz)
Flour tortillas ; for serving

Mix all ingredients together in crockpot, put on LOW in the morning and it is ready for dinner in the evening. Serve it with flour tortillas.

This recipe yields 4 to 6 servings.

Chili-Beer Brisket of Beef


Servings: 8

1 (2 1/2 pound) beef brisket
1/2 cup onions, chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
12 ounces chili sauce
12 ounces beer

Garnishes
2 medium tomatoes, sliced
6 parsley sprigs

Place beef brisket, fat side down, in crockpot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cook on LOW for 3 hours, then pour beer over brisket.

Increase temperature to HIGH and continue cooking for 30 minutes.

Place brisket on large serving platter. Slice brisket very thin, and serve with hot cooking liquid. Garnish with tomatoes and parsley.

Oriental Beef Strips

1 pound thin sliced top or bottom round steak
1 large onion, cut into chunks
6 to 8 tablespoons soy sauce
1 tablespoon garlic powder
1/4 cup water
1 package dry brown gravy mix

Cut round steaks in 1-inch strips, trimming off all excess fat. Put strips into crockpot. Over this add onion chunks, garlic powder and soy sauce. Add water to the dry brown gravy mix. Pour over meat mixture. Cook on LOW for 6 hours.

Serve over brown rice and Oriental vegetables.