Crockpot Tortellini Soup

*Tap, tap* Hello?  Is anyone still out there?

I've been gone for months.  I'm sorry, dear reader.  It wasn't my intention.  Let me explain myself.  You see, almost exactly a year ago this week, I found out some fantastic news.  Baby #3 was on it's way to our family!  If you remember, baby #2 had given us quite a few scares, and spent a long time in the hospital, and then home with medical equipment.  I was, of course, quite nervous.  But things progressed smoothly, until the time for the standard ultrasound came.  We were given the dreaded news that our sweet baby was not compatible with life, due to the absence of kidney's, often referred to as Potter's Syndrome, or bilateral renal agenesis. Needless to say, we were devastated that our baby's life would be cut so short.

At at that point, I took my hiatus from this blog. I felt I needed to focus on other things for a while. Our son was born in the middle of July, 10 weeks early.  He lived for a precious 35 minutes.  

Since then, I've been thinking about getting back to this blog, but then we put our house up for sale, and I was packing up my kitchen.  We then moved--twice.  Into a apartment for a short time, and then into our new house.  I'm still unpacking my kitchen.  

I've also been toying around with starting a new blog, starting fresh!  And I am!  It's just going to be a sister blog for now, posting the same things as this blog (and reposting some of my older recipes that are already live on this blog), while I still figure out where I want to take my blogging life. You can see it at: Krystalskitchen.wordpress.com 

So here we are! Back into the recipes!

I'll admit, I'm not much of a crockpot user.  I have a few recipes that I tend to use it for, but for the most part, I'm never pleased with how crockpot recipes turn out.  So when I see recipes for it, I usually don't try them.

I'm glad I took the time to try this recipe.  I totally altered it though, to fit into a smaller crockpot (3 quart I believe), and be better suited for our small family.  

The best way I found to make this recipe, is to layer all the ingredients. I did 1/2 the tortellini's, spinach, tomatoes, cream cheese, and sausage.  Repeat.

Word to the wise--the sausage gives it a lot of flavor.  I've tried to both ways, with and without, and the version WITH it was much better!

Layering means you don't have to stir things up too much.  Tortellini's are a fairly fragile pasta, and you don't want to mess with them too much, so they don't break apart.

I just stir it gently before serving, to make sure things are melding nicely. And to, of course, try a bite or two!

Top with some parmesan cheese and you're ready to enjoy! 

CROCKPOT TORTELLINI SOUP

Posted at: http://recipesofacheapskate.blogspot.com

1 package frozen cheese tortellini's

1 8oz package cream cheese, chunked up

1 can diced tomatoes (do not drain)

2 cans broth (I used vegetable)

1/2 small bag fresh spinach

1/2 lb ground sausage, cooked and crumbled

Parmesan cheese for topping

In a small crock pot, layer tortellini's, spinach, 1/2 a can of diced tomatoes, 1/2 the spinach, 1/2 the cream cheese, and 1/2 the sausage.  Repeat layers.  Pour the broth over everything.  Cover and cook on low for about 3 hours.  Check it at 2.5 hours, as the tortellini's cook quick, and you don't want them to turn to mush! Serve warm with parmesan cheese. 

French Dip Sandwiches

There's something comforting about dipping a sandwich in something.  I don't know what it is.  Bread into clam chowder, grilled cheese into tomato soup, or this french dip sandwich.  It's just yummy!  And that's saying something from me, considering I hate soggy bread.  I don't eat bread pudding, or quiche with bread in it.  Soggy bread just is NOT ok in my book.  But yet, you will catch me dipping bread into soups all the time.  

I don't know why.  

One of the things I love most about this recipe is what I can do with the leftovers (watch for them later this week).  There are so many options available! And that's perfect for busy lives.  Make the roast one day, and eat it throughout the week in different forms.

Plus?  Crockpot baby.  Need I say more?  Throw it in and come back to shred it later that day.  Quick and simple.

French Dip Sandwiches
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Our Best Bites

• (1) 3lb roast (give or take a few ounces)
• salt and pepper
• 2 pkgs mushroom and onion soup mix
• 3 cups water mixed with 3 beef bouillon cubes
• 1 cup water 
• 6-8 large rolls
• provolone cheese

There are 2 methods to preparing the roast.  I tend to go the lazy route of seasoning with salt and pepper then just plopping it in the crockpot.  The other method is to sear it on all sides to help keep the juices in, and THEN plop it in the crockpot.  You can choose.  Pour the beef broth, water, and soup mix into the crockpot and add the roast.  Or do it the other way around.  Just get everything in the crockpot.  Cook it on high for 4-5 hours then low for 3-4.  Or on low for 8-10 hours.  When the roast is done (it will shred easily.  If it doesn't shred easy, cook it longer) pull it out and shred it up.  Place some on a roll, top with cheese, and broil it until the roll is browned and the cheese is melted.  Watch it!  Things get burned quick with the broiler.  Ladle some of the juice into small bowls for dipping and enjoy!

Yoplait Winner--Take Two and a Soup Recipe

Well, unfortunately the first comment picked for the Yoplait Smoothie Pack never got in contact with me :(  So we draw again!

Congrats to #10 Bonnie!  Pina Collada.  That's an awesome idea for a smoothie mix!  PLEASE contact me within 72 hours to claim your prize!  krystalsrecipes (at) gmail (dot) com

CHICKEN AND CORN SOUP

As for this recipe, I sort of came about it by accident.  I woke up the other day, and my house was 60degs!  After so many days of the temperature in the house being around 85degs, this was a bit of a shock.  And it was rainy, with a few snow flakes here and there.  That means it's soup weather my friends.  I love it!!

So I went to my two favorite sources for soup recipes: foodgawker.com and pinterest.com.  I sure found a lot of awesome recipes to try, but most of them didn't fit what I was quite looking for.  I found one that was close, and I altered it enough to get it where I wanted it!

And it was perfect for this weather AND with short cooking time in the crockpot.  Always a plus when I can just throw everything in the pot and let it go!

CHICKEN AND CORN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Inspired by: tasteandtellblog.com

• 2 cups chicken broth
• 1 pkg frozen corn (16oz)
• approx 1-2 cup shredded cooked chicken (I used leftover rotisserie)
• 2-3 potatoes, diced up
• salt, pepper, garlic powder for taste (go heavy on the pepper, the soup doesn't have much flavor on it's own)
• 1/2-1 cup heavy cream or half and half or milk

Throw everything but the cream into the crockpot.  Stir it up, and cook on high for about 4 hours (or low for about 8), or until potatoes are tender.  If you like your soup thicker/creamier, put a cup or two into a blender and blend it up.  Add back to the rest of the soup.  Add cream at the end, and sprinkle with grated cheese (optional).

Chimi Appetizers

Last month, Baby M turned ONE.  It's amazing how fast time goes, even with all we have gone through that first year!  He's only been out of the hospital for 8 months though.

For his birthday, we planned a small party with some yummy munchies.  As I've mentioned before, Baby M is tube-fed, so it didn't matter what I made, he wouldn't be eating it anyway!  These mini chimi's were super quick and tasty.  I used my pulled pork recipe, and egg roll wrappers for the 'tortillas'.

Serve with sour cream, salsa, and guacamole for dipping and you're good to go!

CHIMI APPETIZERS
Posted at: http://recipesofacheapskate.blogspot.com

• 1 recipe pulled pork
• 2 pkgs egg roll wrappers
• shredded cheese (optional)
• sour cream, salsa, and guacamole for dipping

Ffill each wrapper with about 1-2Tbsp pork, and a small amount of cheese(optional), and roll up following the directions on the egg roll wrappers package.  You can either pan fry these, or deep fry.  Serve with sour cream, salsa, and guacamole for dipping. 

Crock Pot Chicken Soup

CROCKPOT CHICKEN SOUP

This is the Second recipe for Soup Week!  You can see the first recipe HERE.  You can also still link up to Saturday's Party HERE.

 I'm a creamy soup person.  I'm more than happy to admit it.  I don't care much for chili's, stews, "dark" soups.  I think my mind has connected creamy soups=cheesy goodness  dark soups=spicy.  I have a hard time with hot spices, I just can't handle the heat.

This soup, however, had just enough heat for me.  You could even amp up the heat factor depending on what type of salsa you used.  I used a salsa verde, since that's what I had on hand.  The nice thing about this soup, besides throwing everything in the crockpot and leaving it, is the options for eating.  You can scoop the soup and eat it with the chips, you can crush the chips up and mix them in with everything (my favorite), you can forgo the chips completely and just eat the soup!  AND it freezes up nicely.  Always a plus in my book!

CROCKPOT CHICKEN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: sisterscafe.blogspot.com

• 3 chicken breasts
• 2 15-oz cans black beans, drained
• 3 15-oz cans diced tomatoes
• 1 cup salsa
• 2 4-oz cans chopped green chilies
• 1 14 ½-oz can tomato sauce
• 3 cups grated cheddar cheese, for topping
• Tortilla chips, for topping
• Sour cream, for topping

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 6 hours. During the last 1/2 hour of cooking, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. Serve with cheese, chips, and sour cream.  Freeze leftovers.

(Linked up at: Tempt my Tummy Tuesday, Tuesday Night Supper Club, Tuesdays At The Table, )

Pulled Pork Sandwiches and Saturday's Party

PULLED PORK SANDWICHES

I'm better this week, but still getting back into the groove of things.  It's always hard being sick on a holiday isn't it?  And kind of not fair either. So i wanted to make sure I had this post going early!!

My kitchen is also almost cleaned up from Thanksgiving, finally!

This recipe is perfect for those large crowds you might be expecting this holiday season.  You can cook it overnight, and have it ready to go!  It also freezes and reheats quite nicely, if you happen to have any leftovers.  We usually don't.  The nice thing about this recipe, is the option to flavor it with way you want.  You can use any type of barbecue sauce you want!  We made it last with a mango-chiplote sauce that Captain Jax just loves.  It was wonderful!

If you're feeling ambitious, you can lay slices of provolone cheese on top, and the broil the sandwiches to give them a nice crunch.  Either way, it's perfect with some cheese on top!

PULLED PORK SANDWICHES
Posted at: http://recipesofacheapskate.blogspot.com

• boneless pork ribs-  estimate about 1/4lb per person
• 1/2-1 bottle bbq sauce, depending on how saucy you like it (just the standard size bottles)
• rolls/buns for serving
• cheese for topping

Place the pork in the crockpot and cook for 8 hours on low heat. Shred the meat, add the sauce and cook for 2 more hours on low.  Serve over rolls with cheese.  You can add the cheese and broil for a crunchy sandwich.  Leftovers are freezable. Just divide into bags, label, and freeze!  Reheat in a pan on the stove, or even back in the crockpot.

Linked to: Friday Potluck, Recipe Swap Sunday, Potluck Sunday,

SATURDAY'S PARTY

Anything related to any type of a party is welcome!  It can be something you made yesterday, or last year.  The point is to share with others your creations that dwell in the realm of parties.

So here's the rules:

• Please link to your original POST, not directly to your blog's homepage.
• Anything pertaining to a party is welcome! Food, drinks, decoration ideas, theme ideas, etc.
• Grab the Saturday's party button to add to your post, or link back to this post so others can come here and see the other great party ideas!
• go check out the other bloggers and see what they made!  Who knows, you might find a new blog to follow!

<center><a href="http://recipesofacheapskate.blogspot.com/2010/12/pulled-pork-sandwiches-and-saturdays.html" target="_blank"><img alt="Recipes Of A Cheapskate" src="http://i699.photobucket.com/albums/vv352/littlerockflower/SaturdaysParty-a.jpg" /></a></center>

Shredded Chicken

SHREDDED CHICKEN

Come link up your party ideas for this week's Saturday's Party!  See link HERE.

You ever have one of those recipes you think "I'm going to make that today!" and you get started and about 1/2 way through, you realize you're missing some ingredients?  And you can't get to the grocery store, so then you just make the rest of the recipe up?

Good, I'm glad I'm not the only one!  This was one of those recipes. In the end it turned out tasty, with just enough flavor.  We made quick quesadillas the first time, and have plans for enchiladas and tacos later with the leftovers I froze.

SHREDDED CHICKEN
Posted at: http://recipesofacheapskate.blogspot.com

• 3 lbs chicken breasts, frozen
• 1 1/4 cup italian salad dressing
• 1 Tbsp crushed or minced garlic
• 1-2 Tbsp lemon pepper
• 2-3 Tbsp lemon juice
• 3-4 Tbsp your favorite bbq sauce

Place chicken in the crockpot.  Cover with salad dressing, garlic, and lemon pepper.  Cook on low for about 5 hours, until the chicken is cooked through, and shreds easily.  Shred chicken, and place back in the crockpot.  Add lemon juice and bbq sauce.  Cook for about 30 minutes.  Use for tacos, enchiladas, quesadillas, nachos, etc.  Or freeze in portions, and pull out as you want.
If using thawed chicken, adjust time accordingly--aka--watch the crockpot! :)

Linked up at: Friday's Potluck, 

Crockpot Ravioli

CROCKPOT RAVIOLI

REMINDER: There is STILL time to enter my cookbook giveaway!! Thanks to all of you who have already entered, and left me such wonderful recipes to try :)


In my never-ending quest to find more meals that I can cook without turn my oven on, I came across this crockpot recipe. And well, we love ravioli's in this house, so I gave it a try.

• ravioli (25oz worth--about 2 bags for me)
• jar pasta sauce
• can of tomato sauce
• water
• italian seasoning
• mozz cheese

Pour about half the pasta sauce into the crockpot. Follow that with your raviolis. Then the rest of your sauce, then mix the can of tomato sauce with the water and seasonings. Dump that over everything else.

Sprinkle with cheese and cover.


Turn the crockpot on for 4-5 hours on low.

Easy as that friends! Then you don't have to heat your house up, and you have a yummy meal that you didn't have to spend hardly any time on.

CROCKPOT RAVIOLI

• 2 bags cheese or meat ravioli (about 25oz worth)
• 1 jar pasta sauce
• 1 can tomato sauce
• 1 cup water
• 1 cup mozz cheese
• italian seasoning

Pour about 1/2 the jar of pasta sauce into the bottom of your crockpot. Add the ravioli. Pour the rest of the sauce over the ravioli. Mix together the water, tomato sauce, and seasonings. Pour over everything. Sprinkle cheese over the top. Cover, and cook for 4-5 hours on low.

Cheesy Crockpot Chicken

CHEESY CROCKPOT CHICKEN

This was such an easy recipe, I was pleased! I don't use my crockpot very much, because there's just the three of us, and my munchkin doesn't eat THAT much.

Yet.

If she's going to be anything like me though, she'll soon start putting away her fair share of food!



We've got chicken breast, cream'o'chicken, can of cheddar cheese soup, and salt and pepper. That's it! Things you probably already have lying around your house.


Lay your chicken breasts in the crockpot, and season them with the salt and pepper. I use onion salt for most things, I love it.


Mix together your soups. I used the nacho cheese to give it some flava! and it did, it was great!


See how you can see a little bit of pepper chunks from the nacho cheese? It's yummy, not even spicey!


Then cover the chicken with the soup mixture.


Cook it on low for 8 hours, and serve with some pasta or rice.


Yum. This chicken was literally melting in my mouth, it was so tender.

Thanks Rebecca for this recipe! We loved it!

Rebecca's Recipe Card

CHEESY CROCKPOT CHICKEN

• 6 boneless, skinless chicken breasts
• garlic salt, to taste
• pepper salt, to taste
• 2 cans cream of chicken soup
• 1 can condensed nacho chees soup

Place chicken in crockpot. Sprinkle with salt and pepper. Mix undiluted soups and pour over chicken. Cover and cook on low for 8 hours. Serve over rice or noodles.