Cheese Manicotti

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Comes with extra cheese and rolls on the side.

Cheese Manicotti

1 8-ounce package manicotti
1½ cups Ricotta cheese
1 cup cottage cheese
4 ounces softened cream cheese
½ cup shredded fresh Parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
º teaspoon pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzarella cheese, parsley, salt and pepper. Mix well. Cover bottom of a greased disposable foil pan with spaghetti sauce. Place filling in a quart freezer bag. Zip closed. Snip off corner. Squeeze filling into each uncooked manicotti. Arrange on sauce in pan. Spoon spaghetti sauce over all. Cover with pan lid or extra heavy foil. Label and freeze. Makes 8 servings.
To serve: Thaw. Bake covered for 45 minutes at 350 degrees. Uncover and top with more mozzarella cheese and bake for five additional minutes or until cheese melts.


Read more: http://www.heraldextra.com/momclick/recipes/article_02d7c003-5718-5e6c-a3a7-08d901c8ad5e.html#ixzz1ZH55rGDpj

Taco Soup

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1 pound lean ground beef
1 (10 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans,
1 (10 ounce) can black beans
1 (10 ounce) can whole kernel corn
1/2 (1.25 ounce) package taco seasoning mix
1 to 1 1/2 cups water- depends on taste

Preparation:
Put everything in the pot including all the juices from the cans and let it boil. Make sure to stir once in a while. Once it boils, turn off heat. Ready to serve. Don't over cook, because the beans won't taste as good.

Serve with shredded cheese and corn chips.

3 Cheese Chicken

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3 cups Chopped cooked chicken
1 1/2 cups Cottage cheese
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) wide egg noodles, cooked and drained
1 cup Grated Monterey Jack cheese
1/2 cup Diced celery
1/2 cup Diced onion
1/2 cup Diced green bell pepper
1/2 cup Diced red bell pepper
1/2 cup Grated Parmesan cheese
1/2 cup Chicken broth
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons Butter, melted
1/2 teaspoon Dried thyme leaves

Preparation
Combine all ingredients in crock-pot. Stir to combine. Cook on low 6-10 hours or on high 3-4 hours.


i ended up using only green peppers, and left out the onions. oh, and the noodles, you'll need to cook on the side. the reviews i read said the noodles got mushy if you left them in the slow cooker. yuck. hope you don't mind cooking them on the side.

White Chicken Chili Soup

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2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 t ground cumin
2 t dried oregano, crumbled
.25 t cayenne or crushed red pepper
3 16 oz cans great northern beans
6 cups chicken broth
3 cups grated monterey jack cheese
salt
pepper

I do not do this in a slow cooker but i guess you could.

add all the ingredients but cheese
bring to a boil.
simmer for 2 hours or more
add 1 cup grated cheese until thick and melted.
stir until thick and melted
season with salt and pepper. serve with remaining cheese.

enjoy!