Taco Soup

A great easy recipe for a gloomy day!

Ingredients

1 LB ground beef

1/2 chopped onion

1 15oz can stewed tomatoes

1 15oz can tomato sauce

1 15oz can pinto beans

1 15oz can kidney beans

1 15oz can corn

1 envelope taco seasoning

Directions

1. Brown beef along with onion in a large pot, drain fat.

2. Add canned items, including the liquids. Add seasoning.

3. Simmer 20 minutes.

4. Serve topped with tortilla chips, sour cream, grated cheese, and avocado.

This also works great in the crock pot!

Crockpot Chicken & Gravy Over Rice

I always ask my mom to make this when I visit...it reminds me of home - simple, yummy, and comforting.

4 chicken breasts

2 cans cream of chicken soup

2 envelopes of chicken gravy mix

hot steamed rice

Combine all ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Orange Chicken

This orange chicken recipe is the This orange chicken recipe is the perfect weeknight meal when you are pressed for time. Just dump everything in the Crock pot, and, 4-8 hours later, it's ready.
The kids really like this recipe for orange chicken, because it's a bit sweet. Adults won't believe how much this Crock pot orange chicken tastes like the orange chicken you'd get at a Chinese restaurant.

Ingredients:

2 pounds boneless skinless chicken breasts
2/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. finely grated fresh ginger
3 scallions, chopped
Preparation:

Cut chicken breasts into bite-sized pieces. Place in the slow cooker.

Sprinkle flour over chicken and toss well to coat.

In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
Serve with rice.

Contributed by Becki Cutler

Wasatch Mountain Chili

A friend of mine gave me this recipe and I love it!  It is unique, yummy and so easy to throw into the slow cooker.  Perfect for rainy days!

½  Medium Onion, chopped

1 TBSP  Cooking Oil

1 15-oz Can Hominy, rinsed and drained

1 15-oz Can Great Northern Beans, rinsed and drained

1 14-oz Can Reduced Sodium Chicken Broth

9 oz  Frozen, precooked Chicken Strips

¼ Cup     Lime Juice

1 TBSP      Fresh, chopped Cilantro

¼ tsp     Ground Cumin

¼ tsp          Ground Black Pepper

½ Cup      Shredded Cheese (Monterey Jack or Cheddar)

1 4-oz Can        Diced Green Chilies

Tortilla Chips

Fresh chopped cilantro

In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.

Serves 4