MEXICAN CORN CHOWDER (Kim S)

 2 1/2 c chopped cooked chicken
11 oz can of corn
14.5 oz can diced tomatoes, drained
1 can of cream of potato soup
4 oz can of green chilies
2 T. fresh cilantro
1 pkg taco seasoning mix
3 cups of chicken broth
8 oz of sour cream
4oz cheddar cheese or velveeta

In the crock pot, combine chicken, corn, tomatoes, soup, undrained chilies, cilantro, and taco seasoning.  Mix well.  Stir in chicken broth.  Cover and cook on low for 8 to 10 hours or high for 4 to 5. Stir 1 cup of the hot soup into the sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.

PASTA FAGIOLI (Olive Garden)

This recipe could not be easier and tastes so good, just like the restaurant without the wait time. The perfect one pot dinner and it practically cooks itself.

1lb lean ground beef, browned and drained
      (may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time

Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time.  May top with parmesan cheese to serve.