Crock Pot Potato Soup

I love the fact that on the weekends I can chop up a few ingredients and throw them into a pot that will cook my dinner for me, allowing me to have a day to clean, play or even nap (yeah, right!).  The Crock-Pot, what a fabulous invention!  ....and this soup, well it was DELICIOUS!

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What you need for this fabulous soup:
6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves of garlic, minced
1 quart chicken broth
1/4 cup of butter, sliced
salt and pepper to taste
bread bowls (optional)
*1 cup heavy whipping cream
*1 cup shredded cheddar cheese

*wait to add these ingredients AFTER soup has finished cooking

Optional Toppings: shredded cheese, sour cream, bacon, chives

Making it:
1.  Wash, peel and cut up your potatoes and onion and put in your crock pot.
2.  Mince your garlic and add to the pot.
3.  Add broth, butter, salt and pepper to pot.
4.  Stir.
5.  Cook on high for 4 hours or low for 8 hours.
6.  After mixture has finished cooking, mash potatoes with potato masher.  (Soup will be lumpy)
7.  Add whipping cream and cheddar cheese and stir until blended.
8.  Place in bread bowl, if desired, and top with your favorite toppings!

Crock Pot Potato Soup

Chicken Pot Pie

With winter in full force here in Wyoming, what better pie to warm up with than a good old fashion homemade Chicken Pot Pie!  My family was thrilled when they realized I had this bubbly dish of yumminess baking in the oven.  Definitely some good comfort food for these cold winter days!

PRINTABLE VERSION
What you need:
2 pie crusts (I use Pillsbury refrigerated crusts, two come in a pkg)
2 boneless skinless chicken breasts
2 small to medium Russet potatoes
2 carrots
1/2 can peas
1 can cream of chicken soup
1 stalk of celery
1/4 cups of milk
salt and pepper to taste

How to make it:
1.  Preheat oven to 425.
2.  Prepare crusts according to directions.
2.  Put chicken in a pot of boiling water and boil for about 10 minutes.  In the mean time, peel your carrots and potatoes (I leave the skin on my potatoes) and cut up, along with the stalk of celery and add to the boiling chicken.  Boil for another 5-7 minutes until veggies are slightly tender.
3.  Remove the boiling pot from heat and drain.  Remove the chicken and cut up into pieces.
4.  Mix together the chicken, carrots, potatoes, celery, peas, chicken soup, milk, salt and pepper.
5.  After mixture is combined, place in the prepared pie plate.  Place second pie crust on top and pinch edges together.
6.  Cut slits in the top of the crust.
7.  Cook for 30-40 minutes or until crust is golden brown and mixture is bubbly.

*You may want to cover your crust edges the last 15-20 minutes of baking to avoid burnt edges!

Mixture combined and placed in pie plate with bottom crust

Add top crust, pinch edges together and cut slits in top crust

 Bake, Slice and Dig In!

just a little glimpse of our town today after a whole bunch of this white stuff got dumped on us during the night!  A little winter wonderland in Wyoming this weekend!

Chicken Pot Pie

Beef Stew with Gnocchi ~ Slow cooker

Beef Stew with gnocchi

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What you need:
1 pound chuck steak, trimmed and cut into 1-inch pieces
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium-sized carrots, cut into 1/4 inch-thick coins
1 package (10 ounces) mushrooms, cleaned and quartered
2 cloves garlic, minced
1 pound frozen pearl onions
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3/4 teaspoon dried thyme
1 package (17.5 ounces) gnocchi

How to Make it!:
1.  In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and pepper. Place steak in slow cooker with carrots, mushrooms, garlic, onions, broth, red wine and 1/2 teaspoons thyme.  Cover and cook on HIGH for 5 hours or LOW for 7 hours.
2.  Remove lid and stir in remaining 1/4 teaspoon each salt and dried thyme and the gnocchi.  Cover and cook an additional 30 minutes or until gnocchi is tender.

This is one of the best stews I have ever made. The gnocchi adds a terrific flavor to the stew. The very first time I was buying ingredients for this recipe, I could not find frozen gnocchi at my grocery, so I found a recipe and made homemade gnocchi. I have since found gnocchi in the freezer section at my local grocery.  If you can't find it and decide to make it on your own, it is very simple to make and very tasty!!

Nutrition info:
322 calories
4 g fat
20 g protein
45 g carbs
4 g fiber
604 mg sodium

Beef Stew with Gnocchi ~ Slow cooker

Italian Sausage Rigatoni



Italian Sausage Rigatoni

This is a really great, filling meal.  Served with some garlic bread and a salad, you will find yourself in comfort food heaven!

PRINTABLE VERSION
you will need:
1 pkg. (19.76) Italian Mild Sausage Links, grilled and coin-sliced
1 pkg. rigatoni pasta
3 tbsp. olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
1 jar (26 oz) of you favorite pasta sauce
2 tbsp. parsley, chopped

how you will make it:
cook sausage according to package directions, keep warm.  Cook the rigatoni according to directions, keep warm.  In a large pan, place olive oil and garlic, saute lightly for 30 seconds.  Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.  Mix with the pasta.  Top with fresh parsley.  Serve warm.

simple, comforting and delicious!

Enjoy!

Italian Sausage Rigatoni