Slow Cooker Venison Chili

This is what is on the menu for tonight!  It smelled so good when I got home from work, I could hardly wait for my husband to get home!  Well, I did snitch some before he got home.  I couldn't resist!  This recipe can be adapted with whatever beans you want.  Also, lean beef can be substituted for the venison.  This recipe totally fills up my slow-cooker, so we will be eating this tomorrow too.  I also made my favorite corn bread recipe to go with it.  I'll share that next.

1 1/4 cup dry pinto beans
1 cup dry black beans
2 cans diced tomatoes
2 cans green chilies
1 can corn
1 can tomato soup
1 medium onion (diced)
1 lb venison stew meat or equivalent
1 tsp El Pato hot sauce
1/2 tsp pepper
3 tsp chili powder
2 tsp garlic powder
1 1/2 tsp salt
enough water to cover (2-3 cups)

Soak beans overnight, rinse.  Place beans and all the other ingredients in slow-cooker.  Add enough water to cover everything, cook on low for 8-9 hours.  Top with crackers, cheese, or sour cream.  Great served with corn bread.  Enjoy!

Eating from the pantry

I have been trying to cut down on our grocery bill lately and have been wildly successful!  I cut my grocery cost in half for February!  It's been amazing to me how many different things I can cook with what I already have at home.  I'll admit I have had to get a little creative, but meals have still turned out good for the most part.  Since I have most of the basic ingredients at home, the only stuff I have to buy is milk and other dairy products, eggs, and vegetables.  Oh, and don't forget the bananas!  I don't think I could survive without them!  Anyway, I would suggest giving this a try at your house.  Save some money, and probably eat healthier too!  On the menu for tonight:  Elk Chili.  ~mm mm good~

Twice Baked Potatoes

 







Ingredients:

• 4 large potatoes
• 1 teaspoon olive oil (optional, for a softer-skinned potato)
• 1/2 cup reduced-fat ("light") sour cream
• Pinch nutmeg
• Salt and freshly ground pepper to taste
• Milk (as desired, for consistency)

Directions:

1. Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.
2. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
3. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.
4. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.

Yummy!

So last night I made this.  It is just as good as I remember.  My husband practically licked his plate clean.
Love it!  It also tastes great as left-overs, so we will be eating it again tonight.  Nothing like cooking once
and eating twice!

Slow-Cooker Lemon Garlic Chicken

 

 

 

 

 

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 cup low sodium, low fat chicken broth
• 1/3 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh parsley

Directions

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. Put broth, lemon juice, and garlic over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Slow-Cooked Orange Chicken

 

 

 

 

 

 

 

Ingredients

• 1 (3 pound) broiler-fryer chicken, cut up and skin removed
• 3 cups orange juice
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4 teaspoons dried minced onion
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice

Directions

1. Combine the first nine ingredients in a slow cooker. Cover and cook on low for 4 hours or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired.

Slow-Cooker Homemade Beans

 

 

 

 

 

Ingredients

• 3 cups dry navy beans, soaked overnight or boiled for one hour
• 1 1/2 cups ketchup
• 1 1/2 cups water
• 1/4 cup molasses
• 1 large onion, chopped
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 6 slices thick cut bacon, cut into 1 inch pieces
• 1 cup brown sugar

Directions

1. Drain soaking liquid from beans, and place them in a Slow Cooker.
2. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
3. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.