Cheese Souffle Casserole


4 eggs
8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley


Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.

Potato Soup



6 slices cooked bacon, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream


Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.

Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.

Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.

Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Turkey with Gravy


1 to 1 1/2 pounds turkey breast tenders (cut in half if large)
1 packet turkey gravy mix (dry)
1 can cream of mushroom soup (98% fat free)
1 tablespoon mushroom-onion soup mix (dry mix, about 1/2 packet), or use a few tablespoons of chopped onion and dry or canned mushrooms
salt and pepper to taste


Combine all ingredients in the Crock Pot; cover and cook on low for 6 1/2 to 8 hours. Serve with rice or potatoes.

Crock Pot Dressing


8-inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 med. onion
1/2 c. chopped celery
1-2 tsp. sage or poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbsp. butter or margarine


Lightly grease Crock Pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into Crock Pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.

Whole Chicken & Gravy


1 small chicken, about 4lbs
2 slices onion
2 tablespoons olive oil
chicken broth (optional)

Seasoning Mix:
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme


Combine all seasoning mix ingredients in a small bowl.

Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.

Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.

Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees internal temp)

Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.

Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.

In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.

Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.

Taste and season with salt & pepper.