Unstuffed Pepper Bake

1 lb. Ground beef or turkey
1/3 cup Onion, chopped
1 1/2 c. Bell peppers, diced (any color)
2  Cloves garlic, minced
1/2 t. Salt
1/4 t. Black pepper
14.5 oz can Diced tomatoes, drained
1 1/2 c. White or brown rice
1 t. Worcestershire sauce
1 t. Italian seasoning
8 oz Cheddar cheese
15 oz. can Tomato sauce

Preheat oven to 375.

In a large sauce pan over medium-high heat, saute ground meat and onions, peppers and garlic for 10 minutes, or until meat is browned and vegetables are tender.  Drain off excess fat and season with salt and pepper.

Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat and stir in 1 cup cheese.

Spread mixture evenly into a 13 x 9 baking dish and top with tomato sauce and remaining cheese.

Bake uncovered for 20 minutes on center rack, until heated through and cheese is melted and bubbly.  Let stand 5 minutes before serving.

***For a freezer meal: I left out the cheese and added additional water for the rice.  It may even be better to cook the rice separately and top the rice w/ the sauce and cheese after everything has cooked in the crock pot.***

Easy Chicken Chile Verde Soup

2 boneless, skinless chicken breasts
2 cans black beans, drained and rinsed
1 can (32 oz) green enchilada sauce
1 bunch green onions, chopped
1 1/2 c. frozen corn
2 cloves garlic, minced
3 T. cilantro
Water or chicken broth to thin as needed

Combine all ingredients.  Cook on low 5 to 6 hours in crock pot; when cooked, shred chicken and serve.  (Or bring all ingredients to a boil on the stovetop and then simmer for 30 to 40 minutes.) Serve with sour cream, cheese and corn chips.

I removed the chicken breasts from my freezer meal. Cooked the soup in the crock pot and grilled the chicken on the bbq.  Then cut up the chicken and added back to the soup.  It was really good this way. I think the chicken had more flavor that way but it did add a couple of extra steps

Garlic Chicken

Ingredients:

1 t. Salt
1 t. Paprika
1/2 t. Pepper
1 t. Season salt (optional)
2 t. olive oil
2-3 boneless/skinless chicken breasts
1 Large onion, sliced
1 medium bulb garlic (about 20 cloves)

Directions:

In small bowl, mix salt, paprika, pepper, season salt and oil to form a paste; spread evenly over each piece of chicken.

In a 5 - 6 quart slow cooker, place onion slices.  Arrange chicken over onion.  Separate garlic into cloves; do not peel cloves.  Place garlic cloves around chicken.
(I used sliced Elephant garlic because the regular garlic was sold out.)

Cover; cook on Low setting 5 to 6 hours.

With a slotted spoon, remove chicken, onions and garlic from the slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.

Source: Betty Crocker Slow cooker meals online