1 Package (28 oz) frozen hash brown potatoes, thawed
1 1/2 Cups cheese, shredded, Mexican blend
1 Pound sausage, country style
12 Large eggs
1/2 Cup whole milk
Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel.
Beat eggs in mixing bowl.
Spray inside of Crock-Pot® slow cooker with food release spray.
Layer items in Crock-Pot® slow cooker in order of ingredient list. Cook on low for 6 to 8 hours.
Serve with salsa, sour cream, salt and pepper to taste.
2 lbs. ground turkey
1 medium onion, finely chopped
3/4 cup Italian seasoned dry bread crumbs
1/4 cup 2% milk
2 Chicken flavored Bouillon Cubes, divided
1/4 cup all-purpose flour
1 cup low fat sour cream
2 cups water
4 Tbsp. butter, divided
1 cup whole berry cranberry sauce
2 Tbsp. chopped flat-leaf parsley (optional)
Microwave milk with 1 Chicken flavored Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (1-1/2 inch) meatballs.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat and brown 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.
Spray 6-quart slow cooker with nonstick cooking spray; set aside.
Add water, cranberry sauce and remaining Bouillon Cube to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving.
1 can (14 oz.) marinated artichoke hearts, drained and chopped
1 cup shredded Swiss cheese (about 4 oz.)
1 cup Real Mayonnaise
1 container (8 oz.) sour cream
1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
Combine all ingredients in 1-1/2-quart slow cooker.
Cook covered on HIGH 2 hours or until heated through. Stir before serving and serve with your favorite dippers.
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt
Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot. Mix soups, sour cream, broccoli and garlic salt. Mix into melted cheese. Serve as dip with tortilla chips.
6 Chicken breasts
1/2 Cup dry sherry
10 3/4 Ounces cream of mushroom soup
1/2 Pint sour cream
Salt and pepper
Place the chicken breasts in the Crock-Pot® slow cooker.
Mix together the sherry, soup, and sour cream.
Pour over the chicken.
Cover; cook on Low for 6 to 8 hours.
Sprinkle with salt, pepper, and almonds before serving.