Crock Beef Stew

No official recipe for this either.

I use a package of stewing beef. I am guessing it might be a pound and a half. I cut the pieces smaller than they come.
Peeled potatoes, carrots, celery, onion... just whatever feels right. Maybe 5 or 6 potatoes, two celery stalks, one onion, as many carrots as you like. Chop them all up and throw them in the crock with the beef.
I sometimes add some frozen peas or corn or leftover veggies that are lurking in the fridge.
Add a couple packets of beef bouillion, and just a bit of water... maybe 1/4 cup. Set on low or high until all is tender and smells so good.
Depending on the potatoes you use, you may not need to add any cornstarch to thicken the gravy. If it is not to your liking... mix maybe two heaping tablespoons of cornstarch in a little cold water and add to stew. Let simmer a little until thickened.
I serve this with bread or biscuits

Chicken Santa Fe

This recipe is very adaptable. These are some things I do... I use hot salsa... the other kinds just seem to get lost in the mix. I cut the recipe in half for my family. I use more salsa than called for... I cover the chicken with it. That way it doesn't dry out. I usually cook it on low for about 5 hours.

Ingredients
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese Procedure

Directions
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remainingsalsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Serves 6

Caulifower Soup

2 10oz cans chicken broth or vegetable broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery cut into 1/2-inch pieces
1 medium carrot cut into 1/2-inch pieces
1 small onion cut into eighths
1/2 teaspoon thyme
salt and pepper to taste
1 cup milk
1 1/2 cups low fat cheddar cheese shredded

Place all ingredients, except milk and cheese, in a crock-pot
and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting
with steel blade or into blender container. Cover and process
until smooth. Or, use a potato masher directly in the crock-pot.

Pour cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese
is melted and mixture is hot (do not boil, or it will break).

Notes - You can do this on the stove as well as in the crock. This is so good!

Baja Beef and Beans

1 1/2 pound boneless beef round steak
1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 tablespoon prepared mustard
1 onion, chopped
1 teaspoon beef bouillon granules
1 cup fresh or bottled salsa
16 ounces canned red or kidney beans, drained

Trim fat from meatand place in slow cooker. Combine garlic, pepper, salt, chili powder and mustard and mix with meat. Stir in onion, bouillon granules and salsa. Cover and cook on LOW 7 1/2 to 8 hrs. Turn to HIGH. Add beans. Cover and cook on HIGH 30 min.

Notes - You can use stewing beef. Serve over rice. This is very adaptable. Black beans, chicken... anything works.