February 27th

Schedule
  I am planning on cooking the ground beef for Tuesday's recipe on monday when I make the enchiladas.

Crockpot tip:  Don't add water to the CROCK-POT slow cooker, unless the recipe specifically says to do so. Foods don't lose as much moisture during slow cooking as they can during conventional cooking, so follow the recipe guidelines for best results.

Monday: Crock-pot Enchiladas
Tuesday: Cheesy Italian Tortellini
Wednesday:---skip----
Thursday: Like Grandma's Chicken and Dumplings
Friday: Country Style Soup
Saturday:---skip----

Crock-Pot Enchiladas

1 pound lean ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

1 can kidney beans, drained

1 can black beans, rinsed and drained

1 can diced tomatoes with chilies, undrained

1/3 cup water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Monterey Jack cheese

1 dozen corn tortillas

1.                         In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.

2.                         In a crock-pot, layer tortillas, beef mixture and cheese. Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.

Serve with sour cream, lettuce, tomatoes and olives.

Cheesy Italian Tortellini

Ingredients

1.             1/2 pound ground beef

2.             1/2 pound Italian sausage, casings removed

3.             1 (16 ounce) jar marinara sauce

4.             1 (4.5 ounce) can sliced mushrooms

5.             1 (14.5 ounce) can Italian-style diced tomatoes, undrained

6.             1 (9 ounce) package refrigerated or fresh cheese tortellini

7.             1 cup shredded mozzarella cheese

8.             1/2 cup shredded Cheddar cheese

Directions

1.             Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.

2.             Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.

Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Like Grandma's Chicken 'n' Dumplings

Hands-On Time: 10 minutes
Ready In: 4-6 hours
Yield: 4-6 servings

Ingredients

2 cups cooked chicken


1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted


1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted


2 soup cans water


4 teaspoons all-purpose flour


2 teaspoons chicken bouillon granules


1/2 teaspoon black pepper


1 can refrigerated buttermilk biscuits (8 biscuits)

Directions

1.              Mix all ingredients, except biscuits, in 4 1/2-quart CROCK-POT® slow cooker.

2.              Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6 hours.

Country Style Soup                           

3 small turnips

4 carrots

2 stalks celery

1 onion

2 leeks or white part of green onion

½ C. cabbage

1 large potato

½ C peas (optional)

butter or margarine

2 quarts chicken stock          (vegetable stock works just as well)

salt

pepper

small amount of chopped parsley

Slice all vegetables.  Melt butter or margarine in large kettle.  Add vegetables except potatoes and peas.  Cook a few minutes until vegetables have softened.  Add chicken stock.  Add salt & pepper to taste.  Bring to boil & simmer 45 minutes.  Add potatoes and peas; simmer 15 minutes more.  Taste for seasonings & adjust if necessary.  Serve sprinkled with parsley.