Maaaaam's (AKA MARTY's) Chili

Brown 1 to 2 lbs (depending on size of group) of ground beef/venision and drain

Add following ingredients to meat:

1 onion chopped

1/2 to 1 green pepper chopped

1 beer

ketchup (1/2 to 1 cup) I usually do it to taste

1 large can of tomatoes (whole or diced) I prefer whole and then I can cut them later if needed. DO NOT DRAIN

2 cans of Light kidney beans (and again, for a larger group I add more.) Sometimes I drain a "little" liquid off but not necessary.

chili powder (start with 1 to 2 large tablespoons and add more if desired) You want to be able to taste the chili powder but not for it to be over powering and can be added at anytime even after it has cooked for a while.

Water (approximately 1/2 cup, again more can be added if needed)

Once you put it all together, you can "tweak" it as needed.....

Simmer for several hours......

(can also be done in crockpot, just brown the meat first and drain and then throw everything and cook)

opt ...... I have sometimes thrown in a can of Rotel tomatoes too but not the HOT ones.....just depends on who is eating it=)

Toppings for table:

grated cheddar

sour cream

onion

serve with jalapeno cheese cornbread. mmmmmmmmmmmm

Chicken Sante Fe

This recipe is from a facebook page "Skinny Ms. Slowcooker" . I fixed it last night and Jeff told me 3x's he liked it:)
Servings: 8 servings •Size: 1 cup • Old Points: 3 pts •Points+: 4 pts • Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
...
Ingredients
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz low sodium chicken broth, no sugar added
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred . Return chicken to slow cooker and stir in. Adjust salt and seasoning.

Serve over rice (extra pts).

Slow Cooker Tex Mex Chicken

I tried this the other night and it was pretty good for a weeknight dinner. Plus, it makes enough for two nights or to freeze. I served it with yellow rice and a side salad. The second night we wrapped it up in tortillas with taco toppings for a little twist. Enjoy!

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 can black beans, rinsed and drained
1-1/2 cups thick or chunky salsa
1 cup shredded sharp cheddar (or mexican blend cheese)

Directions:
Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir just before serving; top with cheese.

Tips:
-I make this a 2 night meal: 1st night serve by itself with yellow rice and side salad; 2nd night make into tacos, burritos, quesadillas, etc.
-You can top with anything mexican and its yummy, especially avacado
-I add the remaining taco packet on top of the veggies for extra spice
-I always double it so I have some to freeze. Sometimes I even freeze the chicken already mixed with some rice into 'mini meal' portions for the kids so I can reheat easily for lunch or school thermos.

Heavenly Pork BBQ

This is my mom's famous crock pot BBQ recipe - it's so easy and delicious. Freezes extremely well too.

Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns

Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.

Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.