Hearty Cheese Tortellini

~adapted from a recipe in a Taste of Home Ground Beef cookbook~

1/2 pound sweet Italian sausage
1/2 pound lean ground beef
1 jar (24 oz.) marinara sauce
1 can Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (19 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella cheese

*I used a spaghetti sauce with mushrooms instead of adding the fresh mushrooms.

Cook sausage and beef over medium heat until no longer pink; drain.  Transfer to a 3-qt. slow cooker.  Stir in the marinara sauce, tomatoes and mushrooms.  Cover and cook on low for 6-7 hours or until heated through.  Prepare tortellini according to package directions; stir into meat mixture.  Sprinkle with cheese.  Cover and cook for 15 minutes or until cheese is melted.

Divine Crock-Pot Chicken (Girlfriends on the Go)

5-6 boneless, skinless chicken breasts
1 can cream of celery soup (I substituted with cream of chicken because it has more flavor)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 tsp. dried parsley

Place chicken in slow cooker. Mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours.

We love serving this over mashed potatoes (and will sometimes pour in an extra can of either soup for more "gravy" type consistency.

The Ravioli Casserole recipe can be found under the pasta label, FYI.

Cheesy Chicken

Cheesy Chicken (courtesy of Macey's ad)

2 lbs boneless skinless chicken breasts
2 cans Campbell's cream of chicken soup
1 can Campbell's cheddar cheese soup

Mix it all together in the crock pot and cook 4-6 on high or 6-8 on low.

Country Style Pork and Beans

I got this recipe from www.melskitchencafe.com.
Here is the link to the original.
http://www.melskitchencafe.com/2010/11/country-style-pork-and-white-beans-slow-cooker.html

We to serve this over cooked white rice and eat it more like a soup.  Steve likes to add a little hot sauce for an extra spice.

Creamy Bacon Chicken

Creamy Bacon Chicken

18 chicken tenders
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
1 teaspoon garlic powder
3 ounces precooked bacon bits

Place chicken (frozen or thawed) in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours (longer if frozen). Serve over egg noodles, rice or potatoes.

Nutritional Info:

Calories 275.2

Calories from Fat 175 63%
Total Fat 19.4 g 29%
Saturated Fat 7.7 g 38%
Total Carbohydrate 16.3 g 5%
Dietary Fiber 0.3 g 1%
Sugars 2.8 g 11%
Protein 8.8 g 17%

Italian Chicken

Just as an FYI, my ziploc bags that I use are freezer, but they don't say "freezer" on the actual bag. The box says "freezer" and they are thicker than the normal bag. They should hold up in the freezer, but if you ever have a problem with them let me know.

For the cooking times listed on the bag the meal needs to be put in the crockpot frozen, but if you defrost it a little it comes out of the bag a little easier.

Italian Chicken

Frozen Chicken Breasts (4-6 depending on how large)
1 can cream of chicken soup (I use the low fat kind)
1 brick of cream cheese (don't use the low fat kind because it doesn't cook very well)
1 package dry Italian salad dressing

Combine all ingredients in crockpot. Cook 4-6 hours on high or 6-8 hours on low. The cream cheese can stay lumpy, so I heat it up in the microwave and stir it until all the lumps are out and then add it to the crockpot.

Serve over pasta or mashed potatoes and with your favorite veggies.

Calories 332.2
Fat 16.3 grams
Sodium 480.1
Total Carbs 4.5 grams
Fiber 0.3 grams