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Yum y’all. I made this the other night. I didn’t put the squash or zucchini in it because Phil’s scared of them, but it still turned out delish so I thought I’d share. It’s the perfect supper or lunch (or both for a few days since it yields so much) for these 5 degree days! By the way it requires 8 hours to cook! I cooked mine for 7 then got too hungry to wait, so start this one early in the day!
Saute first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 5 more minutes.
Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
And while I’m at it and for the sake of my dear uncle who inquired, here are the recipes for “Porcupine Meatballs” and “Creamy Chicken Enchiladas”:
Ingredients for Porcupine Meatballs
1 lb ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1/4 tsp pepper
1 tbsp parsley flakes
1/2 tsp salt
2 tbsp chopped onion
1 10 3/4 oz can tomato soup
1/2 cup water
1 tsp worchestershire sauce
Combine meat, rice, egg, parsley, onion, salt, pepper. Mix thoroughly. Shape into about 10 balls and place in 9×9″ pan. Mix soup, water and worchestershire sauce; pour over meatballs. Bake 40-45 mins at 350. Serves 4-5.
2/3 cup condensed cream of chicken soup, undiluted
2/3 cup sour cream
2 cups shredded cooked chicken breast
1/2 cup shredded Monterey Jack cheese, divided
4 flour or corn tortillas (6 inches), warmed
In small bowl, combine soup and sour cream. Spread half over the bottom of an 8 in square baking dish. Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and plcae in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake uncovered, at 350 for 18-22 mins or until heated through. Serves 2.
