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 On busy days, getting dinner on the table can be a challenge. Your slow cooker makes this inviting dinner a breeze to prepare!
1 pound boneless skinless chicken breast halves
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
Shredded lettuce and chopped tomatoes, optional
1. In a 3-quart slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove the chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Makes 6 servings.
Recipe and photo are from Taste of Home magazine.
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 Creamy, cold weather comfort in every delicious bite!
2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided
1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.
2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.
3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.
Emily's Favorite Recipes:
Delicious doesn’t have to mean slaving for hours in the kitchen! Try this slow-cooked, herbed turkey breast and see what I mean!
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
( Regular or 98% Fat Free)
1/2 cup water
4-1/2 to 5 pound turkey breast*
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley
Hot mashed potatoes
1. Stir the soup and water in a 3-1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in cooker. Sprinkle with the parsley.
2. Cover and cook on LOW for 8 to 9 hours**. Insert meat thermometer into thickest part of meat, not touching bone, to check for doneness and cook until thermometer reads 170 degrees F. Let the turkey stand 10 minutes before slicing. Serve with the mashed potatoes and your favorite vegetable. Makes 8 servings.
* If using a frozen turkey breast, thaw before cooking.
** Or on HIGH for 4 to 5 hours.
Recipe and photo are from Campbell’s.
Emily's Favorite Recipes:
Tender, flavorful chicken, vegetables, and pasta seasoned just right–totally delicious!
4 medium skinless, boneless chicken breast halves
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
4 ounces refrigerated spinach or plain linguine
2 cloves garlic, minced
2 medium zucchini and/or yellow summer squash, cut into 1/4-inch slices
1/2 cup apple juice
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons dry white wine or chicken broth
2 teaspoons corn starch
1 cup halved cherry or grape tomatoes
Fresh rosemary sprigs (optional)
1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to package directions; drain and keep warm.
2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
3. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.
Recipe and photo are from Better Homes and Gardens magazine.
Emily's Favorite Recipes:
These simple and easy-to-make burritos are not only delicious but healthy as well!
8 (8-inch) flour tortillas
12 ounces uncooked ground turkey
1 cup chopped onion (2 medium)
2 cloves garlic, minced
1 (15 ounce) can black beans or pinto beans, rinsed and drained
1/2 cup salsa
2 teaspoons chili powder
1/2 cup shredded cheddar cheese
1/2 cup shredded lettuce
Salsa (optional)
Dairy sour cream (optional)
1. Preheat oven to 350 degrees F. Stack tortillas; wrap in foil. Heat in the oven for 10 minutes to soften.
2. Meanwhile, for filling, in a large skillet, cook turkey, onion and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, the 1/2 cup salsa and the chili powder. Heat through.
3. Spoon about 1/3 cup of the filling onto each tortilla and top each with 1 tablespoon cheese and 1 tablespoon lettuce. Fold bottom edge up and over filling, just until covered. Roll up, tucking in sides. If desired, serve burritos with additional salsa and sour cream. Makes 8 burritos.
Recipe and photo are from Better Homes and Gardens magazine.
 A yummy, easy way to dress up everyday chicken. Put it together in the morning in your slow cooker and dinner is on the table in a jiffy!
1-1/2 pounds boneless, skinless chicken breasts*
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon chicken bouillon concentrate
2 teaspoons dried thyme
1 clove garlic, crushed
1/4 teaspoon pepper
1 (13 ounce) can artichoke hearts, drained
1 tablespoon corn starch
3 tablespoons water
1. In a large heavy skillet, brown the chicken in the oil over medium-high heat until golden on both sides. Transfer to a slow cooker.
2. In a small bowl, combine the wine, lemon juice, bouillon, thyme, garlic and pepper; blend well. Pour mixture over chicken; place artichokes on top. Cover and cook on Low for 6 hours.
3. With a slotted spoon, remove the chicken and artichoke hearts. In a small bowl, combine the corn starch and water; stir into liquid in slow cooker; cook until slightly thickened. Return chicken and artichoke hearts to slow cooker and stir into the sauce. Makes 4 servings, each with 7 grams of usable carbohydrates.
* You may use boneless, skinless chicken thighs in place of the chicken breasts, if desired.
You can serve this just as it is or over rice or pasta. Carbohydrate count will be higher if using rice or pasta.
8 ounces angel hair pasta
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 skinless, boneless chicken breast halves, halved horizontally (about 12 ounces total)
2 tablespoons olive oil
8 ounces presliced fresh mushrooms (3 cups)
1 small onion, halved and sliced (about 1 cup)
3 cloves garlic, minced
1-1/2 cups reduced-sodium chicken broth
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
4 roma tomatoes, cut into thin wedges
1/4 cup chopped fresh Italian (flat-leaf) parsley
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, combine thyme, 1/4 teaspoon of the salt and the pepper in a small bowl. Sprinkle over both sides of chicken breast pieces. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add chicken. Reduce heat to medium and cook about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
3. Add remaining 1 tablespoon oil to the skillet. Heat over medium-high heat. Stir in mushrooms, onion, and garlic. Cook about 5 minutes or until onion is tender, stirring occasionally. Whisk together broth, flour, mustard and remaining 1/4 teaspoon salt; add to skillet. Cook and stir until slightly thickened and bubbly. Stir in tomatoes and parsley; heat through. Serve chicken and sauce with pasta. Makes 4 servings.
Recipe and photo are from Better Homes and Gardens magazine.
 A spicy rub adds the perfect touch to chicken in this full-flavored, easy-to-make casserole.
1-1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) Progresso black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
1. Heat oven to 375 degrees F. spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch, add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180 degrees F) and sweet potatoes are fork-tender. Sprinkle with green onions. Makes 6 servings.
Recipe and photo are from Betty Crocker.
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