Rice & Bean Casserole with Guacamole

Rice & Bean Casserole with Guacamole

Prep Time: 5 minutes
Total Time: 95 minutes

Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)


Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}. 

If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes

To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. 

When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!

Easy Chicken Noodle Soup

Source: Pillsbury 

Total Time: 40 minutes
Servings: 6


1 tablespoon olive oil
1/2 cup chopped carrot
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 cup water
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Instructions
1. In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
2. In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
3. Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.

Crockpot Chicken Noodle Soup

Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins

Ingredients
2 tablespoons olive oil extra virgin , optional
1 large onion peeled
2 large carrots peeled and sliced or chopped
2 stalks celery optional, chopped
1½ pound chicken breasts with skin and bones (2 or 3 breasts)
2 tsp chicken base, or 1 chicken bouillon cube
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
8 cups water
2 bay leaves
½ teaspoon rosemary dried, optional
4 ounces egg noodles wide dry (2 cups)
¼ cup parsley fresh, chopped for garnish

Instructions
Add the oil, onion, carrots, chicken, celery, Vegeta, salt, pepper, water, bay leaves and rosemary to your crockpot. Cook on low for 8 hours or 4 hours on high.
Remove the onion and take out the chicken. Remove the skin and bones from the chicken and shred with two forks.
Add the chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
Garnish with parsley.

Butternut Mac and Cheese

Ingredients
8 oz cooked pasta {such as macaroni or rotini}
3 tablespoons butter
1/2 large onion, finely diced
2 cloves garlic, minced
2 cups diced butternut squash (1/4 inch diced)
1 1/2 cups chicken stock
1/2 pound grated cheddar cheese
1/4 pound grated mozzarella cheese
1/4 cup grated parmigiano reggiano
salt & pepper, to taste
2 pinches nutmeg
1-1 1/2 cups milk

Directions
Saute onions, garlic and squash in butter over medium heat. Cook until tender and lightly browned, stirring as you go, about 6 minutes.
Pour in chicken stock and reduce liquid by half. If desired, mash the squash and onions together using a potato masher to help dissolve into the sauce.
Pour in cooked pasta and the cheeses little by little, stirring as you go. Pour in splashes of milk if needed to thin out melted cheese to create sauce.
After all the cheese is melted into the pot, continue stirring and adding in milk. At first there may seem like a big wad of cheese melted in the middle, but as you keep stirring and adding in the milk bit by bit, it should come together to form a very cheesy sauce. Add nutmeg, salt and pepper to taste and serve hot.

Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Creamy Vegetable Soup

adapted from: https://legallyhealthyblonde.com/vegan-pot-pie-soup/ 

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Servings: 8

Ingredients:
8 tablespoon butter
2 cups carrots, peeled and diced
2 cups Celery chopped
2/3 Large yellow onion diced
1.5 tsp Garlic powder
3/4 cup all-purpose flour
3 cups milk
10 cups vegetable broth (or chicken broth)
4 Yukon gold potatoes peeled and diced or 2 russet potatoes
2 cups Frozen petite peas
2 teaspoon salt
Black pepper to taste

Directions:
Peel and finely dice carrots.
Dice celery and onions.
Melt butter in large non-stick pan. Add onion, carrots, and celery.
Peel and dice potatoes.
Once the onion is translucent, add garlic.
Add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
Add the milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
Add the broth and combine thoroughly. (Reduce amount of broth by 1-2 cups if you want a thicker soup).
Add chopped potatoes, and bring the pot to a simmer.
Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
Stir in the frozen peas while the soup is still hot.
Season with salt and pepper.
Serve hot and enjoy!

Cheddar Broccoli Potato Soup

Source: https://www.cookingclassy.com/wprm_print/cheddar-broccoli-potato-soup

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6

Ingredients:
5 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)*
1/2 cup heavy cream*
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

* I skipped the cream and just used milk (3.5 cups total).

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Copycat Panera Broccoli Cheese Soup

Source: https://www.shugarysweets.com/wprm_print/copycat-panera-broccoli-cheese-soup-recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots 
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt

2 cups shredded cheddar cheese

Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!

*I just used 2 cups of  1% milk, and it was still good. 

White Chicken Enchiladas

source: https://www.alyonascooking.com/white-chicken-enchiladas-recipe/#wprm-recipe-container-8281 

Prep: 10 mins
Cook: 23 mins
Total: 33 mins

Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies

Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)

Veggie-Loaded Lasagna Soup (vegetarian)

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped 
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional

Instructions
Heat olive oil in a large pot over medium-high heat. 

Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. 

Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. 

Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two. 

Taste soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.

Creamy White Chicken Enchiladas

 Creamy White Chicken Enchiladas

source: https://allourway.com/chicken-enchiladas/

Ingredients

White Enchilada Sauce:
¼ cup butter
¼ cup flour
3 cups chicken broth
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese

Filling:
2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish

Instructions

To Make White Enchilada Sauce:
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.

To Make the Filling:
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.


NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them come to room temperature before cooking as per the original directions.

Slow Cooker Stuffing Casserole

 Source: https://www.recipesthatcrock.com/crock-pot-chicken-stuffing-casserole-2/ 

Prep Time 10 mins 

Cook Time 5 hrs 

Total Time 5 hrs 10 mins 

 Ingredients 

11 Chicken Tenderloin Pieces (I used sliced chicken breasts) 

1 Tablespoon Poultry Seasoning or to taste 

10.75 oz Can Cream of Celery Soup (I used cream of chicken) 

6 oz Box Stove Top Stuffing 

2 Cups Chicken Broth 

Instructions

In a bowl mix stuffing and broth together and set aside. 

Place tenderloin pieces in the bottom of your 6 qt slow cooker. 

Sprinkle poultry seasoning over tenderloins. 

Pour soup over chicken and spread evenly. 

Once stuffing has absorbed all of the chicken broth pour evenly on top. 

Cover with lid and cook on low for 4-6 hours

Slow Cooker Potato Soup

 

Slow Cooker Potato Soup

32 oz chicken broth
5 cups diced peeled russet potatoes (about 5 medium)
1.5 cups onions, chopped

Optional add-ins: 2 cups banana squash, ham, cheese
Optional topping: green onions

Put the broth, potatoes, and onions in slow cooker on low for 8 hours. (If using raw ham or raw squash, add those, too. Otherwise, add them just before blending.) Blend with immersion blender.

Slow Cooker Potato Soup (version 2)

Prep Time: 15 minis
Cook Time: 5 hours
Total Time: 5 hours, 15 mins

Ingredients
3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
green onions for serving

Directions
Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth.
Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!

Creamy Parmesan Mashed Potatoes

Creamy Parmesan Mashed Potatoes 

Source: https://www.myfoodandfamily.com/recipe/112898/cheesy-and-creamy-parmesan-mashed-potatoes

Prep Time: 10 minutes

Total Time: 35 minutes

Makes 10 servings

Ingredients

2 lb red potatoes cut into 1/2 -inch chunks 

1 cup fat free reduced sodium chicken broth 

4 oz philadelphia neufchatel cheese, cubed 

½ cup reduced fat sour cream 

3 tbsp. grated parmesan cheese 

Instructions

Place potatoes in large saucepan. Add broth; cover bring to boil on high heat 15 min , stirring after 8 min.

Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min or until potatoes are tender and most of broth is absorbed.

Add neufchatel cheese. Reduce heat to low. Mash potatoes slightly until neufchatel cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.

Spicy Sausage Pasta

Spicy Sausage Pasta

  Source:https://www.kevinandamanda.com/spicy-sausage-pasta/

Prep Time: 10 minutes 

Cook Time: 20 minutes 

Total Time: 30 minutes 

Yield: 4 servings 

Ingredients
1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced (or 2 tsps minced garlic)

2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt

1/2 teaspoon pepper   
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions 

Instructions
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.