1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. v-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.
½ cup chopped onion
2 lb boneless skinless chicken breast
¼ teaspoon salt
½ cup salsa verde
1 can (10.5 oz) diced tomatoes, undrained
Toasted Bacon Bread Crumbs
3slices diced cooked bacon
⅔cup plain bread crumbs
2 tablespoons butter
1 cup shredded Cheddar cheese (4 oz)
¼ cup milk
Buns and Optional Topping
4-5 large buns
½ cup pickled sliced jalapeño chiles, if desired
In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt. Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.
In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.
28 oz bag of frozen meatballs
12 oz jar of orange marmalade
1/2 small jalapeno, diced
1/4 cup orange juice
1/4 cup beef broth
3-4 green onions, chopped
1/4 tsp salt
1/4 tsp pepper
In the crock pot, mix together marmalade, orange juice, jalapeno, onion, broth, salt and pepper. Stir until well combined.
Add meatballs and mix to coat. Set crockpot on LOW for 4.5 – 5 hours.
2 tablespoons butter
1 medium onion, chopped
1 can jalapeno peppers, chopped
1 15 1/2 oz. tomatoes, chopped, undrained
1 jar pimiento, chopped, drained
3/4 cup cheddar cheese, grated
salt and pepper, to taste
Saute onion in butter in medium saucepan. Combine next 3 ingredients with onion. Heat to boiling, let simmer for 10 – 15 minutes to meld the flavors. Add cheese, mixing thoroughly until melted. Serve immediately.
Note: you can add browned ground beef or sausage if you’d like; and use Velveeta instead of the cheddar cheese.