Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Layered Mexican Chicken Casserole

 Poultry, Recipes  Comments Off on Layered Mexican Chicken Casserole
Jan 012004
 
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Tammy: This casserole gets layered in the slow cooker. Definitely no stirring needed on this one! I love the meld of flavors in this meal. And it isn’t overly spicy, which is good for me, ‘coz I’m a wimp for spicy foods. Kids and adults will appreciate this for dinner.
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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Cooked, diced chicken

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Cream of chicken soup

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.
Ro-tel tomatoes*

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Quick-cooking tapioca

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
On Hand Ingredients
Flour tortillas

6

12

18

24

30

36
Small onion, chopped

1

2

3

4

5

6
Shredded cheddar sheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

 

Assembly Directions:
In a large bowl, mix together the chicken, soup, tomatoes and tapioca. Stir until well mixed.

Freezing Directions:
Put the chicken mixture in a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw the chicken mixture at least overnight in the refrigerator. Spray the inside of a 3 quart slow cooker with cooking spray. Tear 2 tortillas into pieces and line the bottom of the crock. Add 1/3 of the chicken mixture, 1/3 of the chopped onion, and 2/3 C. of cheese. Repeat the layers of torn tortillas, chicken mixture, onion and cheese two more times. Cover and cook on Low for 6 hours or on High for 3 hours.

Comments:
* = Ro-tel is a brand name for canned diced tomatoes with diced chili peppers added.
Another family favorite! I really like how the flavors of this recipe meld together. I’m a wimp for spicy foods, and this wasn’t too spicy for me at all. One recipe of the chicken mixture that gets frozen equals 6 C. If you make a double batch in a 6 quart slow cooker, use 9 tortillas… 3 in each layer.

Nutritional Info: Layered Mexican Chicken Casserole
Per Serving: 457 Calories; 21g Fat (41.6% calories from fat); 30g Protein; 36g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 956mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

Homemade Cincinnati-style Chili

 Recipes, Soups & Sandwiches  Comments Off on Homemade Cincinnati-style Chili
Jan 012004
 
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Tammy: One of our favorite restaurants when we lived in Columbus was Skyline Chili. Now that we’re in WV, and can’t get Skyline, we really miss it! This recipe is as close as I’ve found to filling that craving for Skyline. My slow cooker holds 6 quarts, and I regularly make 4 times the recipe in it. I might be able to fit 5 times the recipe, but it would be full to the rim!!

CincinnatiChili
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Tomato sauce

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Minced garlic

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Worcestershire sauce

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Chili powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Cumin

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Cinnamon

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Allspice

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.
Ground cloves

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.
Salt, to taste
Cayenne pepper, to taste (optional)
Lean hamburger, raw

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.
On Hand Ingredients
Dry spaghetti

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Kidney beans (optional)

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.
Chopped onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Shredded cheddar cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Oyster crackers, as needed

 

Assembly and Cooking Directions:
In your slow cooker, mix together the tomato sauce, garlic, Worcestershire, chili powder, cumin, cinnamon, allspice and ground cloves. Add the salt and cayenne pepper, if desired, to taste. Mix well. Crumble the hamburger into the slow cooker with your fingers. Stir to mix. Cover and cook on low 6-8 hours. Stir only 2 or 3 times while it’s cooking.

Freezing Directions:
Allow chili to cool. Put chili in rigid containers or gallon freezer bags. Seal, label and freeze.

Serving Directions:
Thaw the chili mix. Reheat in the microwave, on the stove or in the slow cooker. Cook the spaghetti to the desired tenderness. If you want to use beans, heat them in the microwave or on the stove. To serve, scoop a serving of spaghetti on each plate. Spoon some chili mixture over the spaghetti. Top with some beans, if desired. Top with chopped onion, if desired. Top everything with the cheddar cheese. Serve with oyster crackers and Tabasco sauce on the side.

Nutritional Info: Homemade Cincinnati-Style Chili without Beans
Nutritional analysis was done without salt, cayenne pepper and oyster crackers.
Per Serving: 727 Calories; 39g Fat (49.1% calories from fat); 43g Protein; 48g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 462mg Sodium.
Exchanges: 3 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.

Nutritional Info: Homemade Cincinnati-Style Chili with Beans
Nutritional analysis was done without salt, cayenne pepper and oyster crackers.
Per Serving: 813 Calories; 40g Fat (44.1% calories from fat); 49g Protein; 64g Carbohydrate; 6g Dietary Fiber; 138mg Cholesterol; 831mg Sodium.
Exchanges: 4 Grain (Starch); 5-1/2 Lean Meat; 1/2 Vegetable; 4-1/2 Fat.

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