Use that leftover turkey in this chili and you will be wishing you had more to use up!
WHITE CHICKEN CHILI
2 pounds boneless, skinless, chicken OR leftover turkey
3 cans white beans, drained
1 can corn or 2 cups frozen corn
1 envelope or tablespoon taco seasoning mix
1 can chopped green chilies
1 can cream of chicken soup
1 can chicken broth or 2 teaspoons chicken bouillon and 2 cups water
½ cup half and half or milk
1 can green enchilada sauce (optional)
Sliced green onions
Tortilla strips or crunched up chips
Place chicken (or turkey) in slow cooker. It can be raw or cooked. I cut mine up because I like chunky but you can cook it and shred it at the end if you prefer. Top with beans, corn, and green chilies. In a separate bowl, mix together soup, taco seasoning, and broth. Pour over ingredients in the crockpot. Cover and cook on low for at 6 to 8 hours if you used raw chicken. If your meat is already cooked, 3 to 4 hours should do the trick. Top with whatever topping you like!
1 (16 oz.) can Mexican-style tomatoes (I don’t like chunky tomatoes so I blend mine up)
1 (8 oz.) can Mexican tomato sauce (or regular)
1 package or 1 Tablespoon Taco seasoning mix
1 package or 1 Tablespoon ranch dressing mix
Brown meat and onions in a pan, drain off any fat, and put in slow cooker. Dump in the rest of the ingredients—do not drain. Cook on low for 3-4 hours or on high for 2-3 hours. You can add water if you don’t like it as thick. Top with shredded cheese, sour cream, tortilla chips, and green onions as desired.
3 lbs. potatoes (I used a mix of red and russets but either is fine.)
4 teaspoons minced garlic OR 2 teaspoons garlic powder
1 ½ cups milk
4 Tablespoons unsalted butter
Salt and Pepper to taste
Any other seasonings
Spray a 5 quart (or larger) slow cooker with non-stick spray. Cut potatoes in chunks—I don’t peel mine but you can if you don’t like the peelings. Place potatoes in slow cooker and add ¾ cup of milk, garlic, and butter. Cook on low for 4-6 hours or until potatoes are soft. Mash with potato masher or electric mixer and add remaining milk as needed. Add salt and pepper as desired.
*If you want to cook potatoes on high for a shorter amount of time, replace the ¾ cup milk with ¾ cup chicken stock at the beginning.
Sour cream, half-and-half, or evaporated milk can be used in place of half of the milk also.
**I added French fry seasoning to mine instead of the salt!
Apples, apples, apples! Let’s get creative–this is a great fall recipe (although I love it any time of year…)
APPLE SPICE PANCAKES
1 ½ cups complete pancake mix (just add water kind)—I used whole wheat but any kind is fine.
1 cup water
1 apple, peeled and grated
½ cup applesauce
1 teaspoon cinnamon
½ tsp. vanilla
In a medium bowl, stir all ingredients until combined. Pour batter into pancakes on a hot griddle that has been sprayed with non-stick spray or lightly greased. Cook until browned on both sides. Serve with butter sauce, syrup, or any favorite toppings.
Soooo, let’s start our adventure by creating fun, easy, and delicious pancakes! My first favorite is Pumpkin Pie Pancakes with Butter Sauce. Butter sauce just makes me happy and we use it more than syrup. You are gonna love this one!
PUMPKIN PIE PANCAKES
2 c. buttermilk or whole wheat pancake mix
1/2 c. cooked pumpkin
1 ½ tsp. pumpkin pie spice
2 tbsp. brown sugar
1 ½ c. cold water
Mix all together. Cook on greased griddle until browned on both sides. Makes 16 cakes.
Butter Sauce: 1 c. sugar
1 cube butter
1/2 c. milk
1 tsp. vanilla
Mix all ingredients together. Melt together until hot but do not boil. Can melt in microwave or use a pan on the stove over low temperature. Use on waffles, pancakes or whatever else.