Danita's Recipe Box

• 4 chicken breast halves
• salt
• pepper
• poultry seasoning
• minced garlic
• Italian seasoning
• 1 can great northern beans
• 1 can corn
• 1 can carrots
• 4 cups chicken broth
• 1 can cream of celery soup

Cut chicken into bite-sized pieces.  Combine broth and soup.  Add all ingredients to slow cooker.  Slow cook until done.

• 1 Reynolds® Slow Cooker Liner
• 3 cups vegetable juice
• 2 cups hot water
• 1 pound beef for stew, cut in 1-inch cubes
• 8 cups frozen mixed vegetables
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 1/4 cup ketchup
• 3 tablespoons beef-flavor instant bouillon
• 1/2 teaspoon pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 1 Tbs. canola oil
• 1 small onion, chopped
• 1/4 tsp. pepper
• 1 can (14 1/2 oz.) fat-free, lower-sodium beef broth
• 1 can (14.5 oz.) diced tomatoes
• 1 can (10 3/4 oz.) condensed tomato soup
• 1 pkg. (15 oz.) frozen meatballs
• 2 Tbs. Worcestershire sauce
• 1/2 cup croutons
• 1/2 cup shredded Cheddar cheese, 2 oz.

In pot, heat oil over medium heat.  Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.  Add broth, tomatoes with their juice, undiluted soup, meatballs, Worcestershire sauce and 1 cup water.  Bring to boil; reduce heat to medium-low.  Cook until meatballs are heated through, about 20 minutes.  Serve sprinkled with croutons and cheese.

• 1.5 lbs. lean boneless round steak, cut into 1 inch pieces
• 1/4 tsp salt
• 1/2 tsp pepper
• 2-3 tbsp vegetable oil
• 2 celery ribs, sliced
• 1 med. onion, chopped
• 3 large cloves garlic, minced
• 3 cups chick or beef broth
• 3 potatoes, cut into 3/4 inch cubes (about 1.25 lbs)
• 1 med. sweet potato, peeled an cut into 3/4 inch cubes (about 8 oz.)
• 2 tbsp flour
• 1/2 cup whipping cream (light cream or half and half will do as well)
• 1.5 cups (6 oz.) shredded sharp cheddar cheese
• 1 tbsp parsley (optional)
• 1 tbsp chives (optional)
• ground pepper

Sprinkle beef with salt and pepper, brown beef in batches in hot oil in a dutch oven over med-high heat. Remove beef from pan, set aside. Add celery and onion to pan, saute 5 min. Add garlic, saute 30 seconds. Return beef to pan, add broth and 1.25 cups water. Bring to boil, cover, reduce hear, and simmer 1 hour. Add potatoes to pan, cook, covered 10 minutes. Add sweet potatoes to pan, cook 20 minutes or until beef and potatoes are tender. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually add to meat mixture, cook 5 minutes. Stir in cream, cook 5 more minutes. Stir in cheese and if desired, herbs. Cook 1 minute or until cheese melts. Sprinkle each serving with ground pepper just before serving.