Crockpot Chicken and Stuffing

4 Thawed Chicken Breasts
6 ounce package Stuffing Mix (I chose chicken stuffing)
1/2 Cup Sour Cream
1 Can Cream of Chicken Soup
1 Can of Water 

Place Chicken in Crockpot then cover with Stuffing Mix

In a small bowl mix Sour Cream, Soup, and Water

Pour Mixture over Chicken and Stuffing

Cook on low 4 hours

This is what it looks like afterwards. I served it with green beans and rolls. 

4 Thawed Chicken Breasts
6 ounce package Stuffing Mix (I chose chicken stuffing)
1/2 Cup Sour Cream
1 Can Cream of Chicken Soup
1 Can of Water 

Place Chicken in Crock Pot 
Pour Package of Stuffing over Chicken
Mix Sour Cream, Soup, and Water in a small bowl
Pour Mixture over Chicken and Stuffing
Cook on low 4 hours
(if chicken is frozen cook for 6-8 hours or high 4 hours)

**This meal cost me around $5 to make**

Chicken Divan

Bag of frozen broccoli
Sharp Cheese, shredded
Can of cream of chicken soup
1/4 cup of mayonnaise
1/4 cup of milk
lemon juice (couple squirts)
pepper to taste
shredded chicken (enough to cover top, normally small ziplock bag full)

Cook chicken (either buy and shred a rotissary chicken, boil/bake a full chicken, or bake chicken breasts and shred)
Boil one bag of frozen broccoli
In bowl mix sauce
    -cream of chicken soup
    -lemon juice
-Grated Cheese

Bake at 350 until cheese is melted. If frozen thaw out, then bake.

Sheppards Pie

1 pound of beef
1 bag of mixed veggies (I use the one with corn and peas)
1 packet of brown gravy mix
1/2 tsp Black Pepper
1/4 cup water
Mashed potatoes (2 servings or more if you like more)
Shredded Sharp Cheddar Cheese

Brown beef, drain
Mix with veggies, gravy, water, pepper
Cook veggies and meat on low
Mix together
Make mashed potatoes

Beef mixture
Mashed Potatoes

Cook on 350 until bubbly roughly 25 minutes. If frozen thaw, then cook.

Crock Pot Honey Garlic Chicken Recipe 

1 T Vegetable Oil
6-7 Boneless Chicken Breast
3/4 Cup Honey
3/4 Cup soy sauce
3 T Ketchup
2 cloves garlic crushed (I used 1 1/2 T minced garlic)
1 T fresh ginger root (I was out)
1 20 ounce can pinapple drained with juice reserved (I didn't use the pineapple)
2 T cornstarch
1/4 c water
Seseme Seeds (Optional) 

I cut this recipe in half since I have a small family. 

 Place Frozen Chicken Breasts into Crock Pot

In Mixing Bowl, Mix Ingredients 

Pour Mixture Over Chicken  

Cook on Low 4-6 Hours

 Serve Over Rice or Noodles

We added a little Teriyaki Sauce on top

My husband said that this recipe is awesome and that next time I definitely need to add the pineapples and sesame seeds. 

I also want to add that this recipe is under $5 to make! 

Crock Pot Mexi

This is another one of our favorite crock pot recipes.
 It involves basically no work and taste just as good as left overs. 

Frozen Boneless Skinless Chicken Breast ( I do 3-5)
8 oz block of cream cheese (don't use fat free, it won't melt)
Can of Black Beans, drained and rinsed
Can of Corn, drained
Can of Rotel

Put Chicken Breasts in Crock Pot
Chop Cream Cheese into smaller portions and place in Crock Pot
Pour Beans, Corn, and Rotel on top
Cook on low for 6-8 hours or high 2-4

Serve over rice or in taco shells. 

For the next day I put the mixture in taco shells and add lettuce, cheese, and sour cream. Sometimes I throw in some Doritos to add a little crunch.
 There are so many ways you could make this. Over rice, taco salad, tacos, etc. 

 Tricia's Italiano :)


1/2 box of Rotini Pasta or Penne Pasta
3 or 4 Boneless Skinless Chicken Breasts
1 or 2 cans of Rotel 
1 Jar of Ragu Sauce, I used the Mushroom kind
1 Small Can of Chopped Mushrooms (I was out)
2 Cups Mozzarella Cheese
Parmesan Cheese 
Olive Oil

Boil Pasta ( I add 1tsp of salt to it and a little squirt of Olive Oil)

Cut up Chicken and cook on medium high, season as desired.

Layer with Pasta, Chicken, Mushrooms and Rotel

Add the Pasta Sauce

Add the Parmesan and Mozzarella Cheese

Cook on 350 for 15 Minutes Until Cheese is Bubbly

-Boil Pasta
- Cut up Chicken into pieces 
-Season Chicken if desired
- Cook Chicken on Medium High until white in the middle

-In a 9X13 Glass Baking Dish add
- Rotel or Diced Tomatoes and Peppers
- Pasta Sauce
- Sprinkle Parmesan Cheese as Desired
- Cover the Top with Mozzarella Cheese

Bake 350 degrees for 15 - 20 minutes until it is bubbly (just enough for cheese to melt and to heat the inside) 

Easy Chicken Pot Pie 

Ingredients: 1 Cup of Milk, 1 Egg, 1 Can of Cream of Chicken Soup, 1 Bag of Mixed Vegetables, 3 Boneless Skinless Chicken Breasts, Bisquick 

I broiled 3 chicken breasts. 15 minutes on one side and 15 minutes on the other. 

Add 1/2 Cup of Milk, Soup, Thawed Veggies, and Chicken. Mix Together. 

In a Separate Bow, Mix Remaining Milk, 1 Egg, and Baking Mix

Spread that Mixture onto Chicken 

Bake on 400* for Around 30 Minutes Until Top is Golden Brown 

This recipe was super easy to make and took maybe 10 minutes top to prep. I used three large boneless skinless chicken breasts, but next time I will only use two. Also, I didn't have a pie pan like the recipe called for, but my 8X8 Pyrex worked great. This recipe is definitely going to get added to my recipe rotation. Not only did my husband enjoy it, but the Munchkin was also eating it up! If you have a large family, just double the recipe and add it to a 9X13. I may mess around next time I make it and make a double batch just to see how well it will freeze. You could always leave off the biscuit layer and just freeze the bottom part if you are worried about the biscuit layer getting soggy. Oh, I also need to add that I was able to make this recipe for around $5!! 

1 Can of Condensed Cream of Chicken Soup
1 Cup of Milk
1 12oz Package of Frozen Mixed Vegetables, Thawed
1 Cup Cubed Cooked Chicken or Turkey
1 Egg
1 Cup Bisquick Baking Mix

- Preheat Oven to 400*
- Stir the Soup, 1/2 Cup of Milk, Veggies, and Chicken in 9 inch Pie Plate
- Stir the remaining Milk, Egg, and Baking Mix in a Small Bowl.
- Spread the Batter over the Chicken Mixture
- Bake for 30 Minutes or Until the Topping is Golden Brown

Homemade Bisquick

*Makes about 6 1/2 cups

5 cups flour
1/4 cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup vegetable shortening

Mix the dry ingredients together in a large bowl. Mix in the shortening with a fork until the mixture becomes crumbly. Use as you would use regular Bisquick. ( I used a spoon and chopped it in) 

Store in an airtight container.

~ Savings ~

Cost Breakdown:

25 lb all-purpose flour - $7.20 = 94.5 C = $0.077/C = $0.349
25 lb sugar - $13.94 = 945 T = $0.015/T = $0.030
26 oz. salt - $0.44 = 48 T = $0.004/T = $0.001
48 oz. vegetable shortening - $4.28 = 227 T = $0.019/T = $0.304
12 oz. baking powder - $1.69 = 70.875 tsp. = $0.024/tsp = $0.288
Total Recipe Cost - $1.01
Cost per Cup = $0.15

The Contender:
Bisquick (40 oz. - 9.3 cups) = $3.88
Cost per Cup = $0.42


"Over a year" scenario:
Make Homemade Bisquick Mix 5 times = $5.05
Use equivalent Bisquick (40 oz.) = $13.51

*Money Saved = $8.46

Thanks Pennies and Pancakes for the recipe and cost breakdown! 

Italian Chicken

Boneless Skinless Chicken Breasts
Italian Dressing

Thaw chicken breasts in a ziplock bag, squirt Italian dressing in with the chicken breasts, roll around so it covers the breasts. Let sit in fridge overnight. Broil for 15 minutes  flip and broil an additional 10 minutes. Fast, simple, and very juicy.

Dijon Chicken

Boneless skinless Chicken Breasts
Honey Dijon Mustard

Apply Dijon Mustard on both sides of chicken breast, In ziplock bag add about a cup of Bisquick, roll mustard, chicken breasts in Bisquick. Cook 350 for 15 minutes then flip for additional 15 minutes

Pork Chops

Boneless pork chops
Lawrys Seasoning Salt

spring Lawrys on both sides of pork chops, Cook on Broil for 15 minutes, flip, cook additional 10 mintues.

Kicked Up Crock Pot Cubed Steak

1 large can of cream of mushroom soup (about 28 ounces)
2 to 2.5 pounds of cube steak or top round steak, cut in to about 4 ounce portions (approx. 10-12 pieces)
1 envelope of onion soup mix
8 ounce package of baby portobello mushrooms, sliced
8 ounces of sour cream
garlic powder
2 cups of chicken broth

In a large bowl combine cream of mushroom soup, chicken broth, onion soup mix, sliced mushrooms and sour cream
Lightly season each piece of steak with salt and garlic powder
In a 5 to 6 quart crock pot, place one layer of steak in bottom of crock pot.  Spoon a thin layer of mushroom soup mix over meat.  Add a second layer of meat and spoon more soup over this layer.  Repeat process until all meat has been added.  Add remainder of soup mixture into crock pot.
Cook on low temperature 5 to 6 hours or until meat can be cut with a wooden spoon.
Serve over rice or pasta.  (Serving size is two pieces of steak per person.)

Breakfast Casserole

1 8-ounce can refrigerated crescent dinner rolls
1 pound  Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Half a bag of frozen shredded hashbrowns

Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese, sprinkle hashbrowns
Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
**I omit the cresent rolls. When I used the cresent rolls they were still doughy**

No Peek Chicken

1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
2 cans of water

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and water.
Arrange the raw chicken on top of the rice mixture.
Cover and seal with foil.
Bake at 350 degrees for 2 1/2 hours


1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. I turn the crock pot on hight the last hour.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Crockpot Cube Steak and Gravy (I use deer meat)

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4  cup water
Salt and Pepper to taste

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Crockpot Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup of water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Crockpot Chicken and Stuffing

4 thawed chicken breasts
6oz. package of Stove Top stuffing mix
 1/2 cup sour cream
 1 can of cream of chicken soup

First put your chicken in the crock pot.
Pour the package of stuffing on top.
Mix sour cream, soup, and 1/4 cup water in a small bowl.
Pour the mixture over the top of the chicken and stuffing.
Cook on LOW for 4 hours.

Crockpot Rach Pork Chops (3 ingredients)

Pork Chops
Ranch Seasoning Dry Mix Packet
1 can Cream of Chicken plus 1 can or water or 2 cans Cream of Chicken

Combine all three ingredients in the crockpot and mix well.  

Homemade Granola Bars

Where I lined my tray with wax paper so they wouldn't stick

My cereal and quick oats mixture

In a medium saucepan, combine honey, butter, peanut butter, and brown sugar. Bring to a boil over medium-high heat then bring the temperature down to low, and simmer till sugar dissolves. Remove from heat. Pour in vanilla and stir.

My mixture after it had dissolved

I forgot to take a photo of me pouring this mixture onto the the cereal and oats mixture. I had to do it kind of fast before it cooled too much. 

This is what it looked like once I firmly pressed it into the dish. I then stored it in the fridge so it could harden faster. I also used a spatula and cut a line horizontally through the middle then 10 more lines vertically.

What the Munchkin decided to do while I was making these. 

My bars after I tried to cut them up.

I decided to store them in a tupperware container in my fridge. It took two containers.

Munchkin giving them a try. 

She liked them! 

1/2 cup honey

1/3 cup packed brown sugar  
1/4 cup peanut butter (crunchy)
1/4 cup unsalted butter
4 cups Quick Oats (not rolled oats)
2 cups crispy rice cereal
3 teaspoons vanilla

In a large bowl, stir crispy rice cereal, quick oats together.

In a medium saucepan, combine honey, butter, peanut butter, and brown sugar. Bring to a boil over medium-high heat then bring the temperature down to low, and simmer till sugar dissolves. Remove from heat. Pour in vanilla and stir.

Pour the hot mixture over dry ingredients. Stir until all ingredients are moistened. Press into a parchment-lined jelly roll pan.

Pack the granola bar mixture as closely and as tightly together as you possibly can into one end of the pan at about 1/2-3/4 inch thickness.Any thinner, and the bars will not hold together. Let cool on the counter till they reach room temperature.

*You may add chocolate chips, dried fruit, nuts, coconut, etc. if desired. If adding chocolate chip, press them into the top of the bars after you've packed the very warm granola mixture into the pan. Otherwise, you'll end up with a melted chocolate-swirled mess.

 Savings ~

*Updated on 1/8/13 from $0.08 ea. to $0.11 ea.

Cost Breakdown:
16 oz. clover honey - $3.78 = 22 T = $0.172/T = $1.376
7 lb brown sugar - $5.05 = 264 T = $0.019/T = $0.114
40 oz. crunchy peanut butter - $5.24 = 70 T = $0.075/T = $0.299
4 lb unsalted butter - $7.99 = 128 T = $0.0625/T = $0.250
42 oz. quick oats - $3.18 = 15 C = $0.212/C = $0.848
36 oz. crispy rice cereal - $4.88 = 37.5 C = $0.130/C = $0.260
8 fl. oz. imitation vanilla - $0.98 = 48 tsp = $0.0204/tsp = $0.061
Total Recipe Cost: $3.21
Per Granola bar: $0.11
The Contender:
Nature Valley Oats and Honey Granola Bars (12 pk.) = $2.68
Per Granola Bar: $0.22
Savings: 50%

"Over a year" scenario:
Make "Food Storage" Granola Bars recipe 15 times = $47.55
Buy equivalent Nature Valley Oats and Honey Granola Bars = $93.80

*Money Saved: $46.25


Crispy Cheddar Chicken

Time 15 Min Prep + 45 Baking
7 Servings

4 Large Chicken Breasts 
2 Sleeves of Ritz Crackers
1/4 t Salt
1/8 t Pepper
1/2 C Milk
3 C Cheddar Cheese, grated
1 t Dried Parsley

1) 14 Ounce Can Cream of Chicken Soup
2 T Sour Cream
2 T Butter

Cut each Chicken Breast into 3 large chunks
In a small food processor, grind up the crackers
Pour the milk, cheese, and cracker crumbs into 3 seperate small bowls
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs, stir to combine
Dip each piece of chicken into the milk, then the cheese, then cracker crumbs
Spray a 9X13 pan with cooking spray and place chicken in pan
Sprinkle with parsley over chicken
Cover the pan with foil and bake at 400 degrees for 35 Minutes
Remove foil, bake additional 10 minutes or until edges of chicken are golden brown crispy
In a medium sauce pan combine cream of chicken soup, sour cream, and butter
Stir over medium high heat until the sauce is hot
Serve over the chicken

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