Ranchero Black & Pinto Beans

(From 5dollardinners.com)

1 small onion, chopped
2 cups leftover ham, diced
2 cups cooked black beans
2 cups cooked pinto beans
1 10 oz. can Rotel/diced tomatoes with green chilies
Salt and Pepper, to taste
3 cups cooked brown rice
About 1 lb. green beans

1. Thaw ham and beans. Dice ham. Chop onion.
2. Add a oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and saute for 4-5 minutes.
3. Cook green beans.
4. Thaw brown rice in microwave if pre-made.
6. Serve =)

Crockpot Fried Rice

(From crockpot365.blogspot.com)

2 c cooked rice
2 T soy sauce
2 t Worcestershire sauce
1/2 t pepper
1/4 t salt
1/2 diced onion (or 1/2 T onion flakes)
1 c frozen veggies (whatever looks good)
some shredded chicken
1 egg
sesame seed (for garnish)

1. Plop everything together in crock.
2. Mix it around.
3. Cook on low 3-4, high 1-2 hours (all you're doing is heating up everything and cooking the egg.)

BBQ Chicken & Cornbread

(From crockpot365.blogspot.com)

1 pound of cooked, or practically cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water

Cornbread Topping: use a mix and follow the directions on the box (minus the oil or butter)

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

Chicken Enchillada Chili

(From crockpot365.blogspot.com)

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Taco Soup

From crockpot365.blogspot.com

2 cans of kindey beans

2 cans of pinto beans

2 cans of corn/4 c frozen corn

1 large can of diced tomatoes

1 can tomatoes and chilies (Rotel)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground hamburger (optional.)

shredded cheese, salsa and sour cream for embellishment

1. Brown meat if you are going to use it

2. Drain fat and add to crockpot stoneware insert (the meat. not the fat.)

3. Sprinkle seasoning packets on top of meat

4. Drain and rinse the beans and add

5. Add the ENTIRE contents of the corn and tomato cans
6. Stir.

7. Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
8. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Choco 'Nana Pops

1 cup chocolate milk
1 ripe banana, peeled, broken in half
2 tbsp chocolate syrup
1 tsp vanilla extract
6 3 oz paper drinking cups
6 popsicle sticks

Combine all ingredients in blender. Cover with lid and blend at high speed 1 minute or until thickened. Pour into cups. Cover each cup with aluminum foil, insert a popsicle stick through foil into milk mixture. Freeze until firm. To serve, dip cup into warm water; slide out pop.

Ham n Cheese Frittata

(From 5dollardinners.com)

1 large potato, peeled and diced
1/2 onion, sliced into strips
2 cups leftover ham, diced
8 eggs
1/4 cup milk
1 tsp milk and pepper, each
1/2 – 1 cup shredded cheddar cheese

1. Mince garlic.
2. In skillet, saute minced garlic, diced potatoes and onions in olive oil.
3. Once brown, add a few tsp of water and cook another 1-2 minutes. Then add in the diced ham.
4. In bowl, whisk eggs, milk, salt and pepper.
5. Pour egg mixture over the ham, potatoes and onions.
6. Cook over medium heat for 5 minutes, until the eggs have set around the edges of the skillet.
7. Place skillet into the oven and bake at 450 for 5-10 minutes, or until eggs have set in the middle.
8. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.

Chicken Taco Bake

2 cups shredded chicken
1 can Rotel diced tomatoes with green chilies
2 cups frozen corn
2 cups cooked black beans
1-2 tsp ground cumin
Salt and pepper to taste
Tortilla chips
1-2 cups shredded cheddar or Monterrey Jack cheese

1. Combine shredded chicken, Rotel tomatoes, corn, beans with the ground cumin, and salt and pepper to taste.
2. Pile on top of tortilla chips and top with shredded cheese. Microwave to melt cheese.
3. OR serve in bowls and let people dip their chips.

Meatloaf for 1/11

(From http://southernfood.about.com/od/crockpotmeatloaf/r/cpweekly64.htm)

1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided

Spray crockpot with cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.

SERVE WITH SOUR CREAM & CHIVE POTATOES