Crock Pot Smoked Sausage Snack

People love this recipe. It couldn't be easier and makes for a great addition to a party or potluck. I use turkey based sausage but any kind will do. You could even use the little weenies from Hillshire Farms.

Crock Pot Smoked Sausage Snack

3 lbs smoked sausage cut into bite size pieces (1/2 round discs is what I usually do)

2 C brown sugar

1/2 C cider vinegar

mustard for dipping if desired

If your sausage isn't low fat, boil for about 10 min to remove fat. Place sausage in crock pot and combine remaining ingredients and pour over sausages. Cook on high for 3 hours then to low for remainder of cycle.

Crock Pot Chicken Enchilada Dip

This had me at cream cheese. Fabulous dip for parties or potlucks. Make sure to use a crock pot liner that's sprayed with nonstick spray, you'll thank me at the end of the night.

Chicken Enchilada Dip

4 cooked chicken breasts; shredded

1 red pepper, finely chopped

1C chopped onion

8oz cream cheese softened

4 oz can chopped green chilis

1 C mayo (NOT Miracle Whip)

1 tsp lemon juice

1 pkg taco seasoning

tabasco to taste

Combine all ingredients; heat in crock pot on high until cream cheese is melted. Turn to low or warm and continue to heat through. Serve with pita or tortilla chips.

Crab Rangoon Dip with Wonton Chips

I've made this a few times and it's been met with RAVE reviews!! People can't get enough of it. It's easy peasy so make it for your next get together.

Crab Rangoon Dip

1 pkg cream cheese, softened
1 garlic clove, pressed
4 oz shredded Swiss cheese
3/4 cup sweet and sour sauce
8 oz imitation crab meat
1 green onion with top (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds
Crispy Wonton Chips (recipe follows)

In small Bowl, combine cream cheese and garlic. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of glass pie plate.

Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crab meat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through. (I've also baked this at 350F until I had the desired results)

Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm using Crispy Wonton Chips, if desired.

Yield: 16 servings

Crispy Wonton Chips

32 square wonton wrappers

vegetable oil

Preheat oven to 375 F. Cut wonton wrappers in 1/2 diagonally and arrange on baking sheet. Spray or brush lightly with oil or cooking spray.

Bake 8-10 min or until golden brown and crisp. Cool chips completely and use as needed.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

This was good, hearty comfort food. Anything with a cream based soup to me is comfort food. Throw in some 'taters and I'm a happy camper.

Crock Pot Pork Chops and Potatoes in Mustard Sauce

6 pork loin chops

1 can fat free cream of mushroom soup

1/4C low sodium chicken broth

1/4 C Dijon mustard

1 clove garlic minced or 1/4 tsp garlic powder

1/4 tsp pepper

6 medium potatoes, thinly sliced

1 onion sliced

In nonstick skillet, brown chops in 2 Tbls oil if desired. Drain fat.

In crock pot mix soup, broth, mustard and garlic and pepper. Add potatoes and onion, stirring to coat. Place browned chops on top of potato mixture. Cover and cook on low for 6-8 hours or on high 4-5 hours.

Grilled Chicken with Lemon Basil Pasta

I enjoyed this despite the fact that the tiny voice in the back of my head screamed "do you KNOW how many calories are in heavy cream???". It didn't warm up that great for lunch on day 2 but it was pretty darn tasty the 1st day so I dealt with it. This recipe is courtesy of The Pioneer Woman.

Grilled Chicken with lemon basil pasta

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Mexican Rice

This rice is so easy to make. Perfect every time and rivals the stuff you'd find at your favorite mexican restaurant.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Baked Chicken Chimichangas

I love these. LOVE THEM. They're low fat too. Did I mention that I love them?

Baked Chicken Chimichangas

1/2 C chopped onion

1 Tblsp minced garlic

1 Tblsp olive oil

1/2 Tblsp chili powder

16oz jar of salsa

1/2 tsp ground cumin

1/2 tst ground cinnamon

1 pinch salt

2 1/2 C shredded, cooked chicken

8 tortillas

1 can fat free refried beans

cooking spray

Preheat oven to 450 F

In large saucepan, saute onion and garlic in oil until tender. Take care not to burn the garlic. Stir in chili powder, salsa, cumin, cinnamon and salt. Stir in shredded chicken. Let cool slightly.

Spray rimmed cookie sheet with cooking spray. Working with one tortilla at at time, spoon a heaping Tblsp of beans down center of tortilla. Top with 1/3 C of the chicken mixture. Fold up the bottom, top and sides of tortilla. Secure with toothpicks. Place chimichanga on cookie sheet seam side down. Spray all sides with cooking spray. Repeat for rest of tortillas. Bake in 450 F oven for 20-25 min or until golden brown and crisp, turning every 5 min.

Serve hot with shredded lettuce, fresh tomatoes, sour cream and salsa if desired.