 Bayou Jambalaya

 Jambalaya Cajun
 Creamy Spinach Pasta
 Easy Mixed-Up Couscous
 Apricot Dijon Chicken
 Asian Beef Salad
 Chicken with a Taste of Citrus
 Chicken and Rice Hawaiian
 Cheesy Spaghetti Bake
 Cornbread Casserole
 Pork Chops with Cranberry Sauce
 Tomato-Green Chile Rice
 Quick Risotto
 Slow Cooker Glazed Sweet Potatoes
 Hoppin John
 Hawaiian Sweet Potatoes
 Cheesy Potato Blend
 New Potato Fiesta
 Creamy New Potatoes
 Potato Fancy
 Bayou Jambalaya

Ingredients

 1 pound smoked, cooked sausage links

 1 onion, chopped
 1 green bell pepper, seeded and chopped
 2 teaspoons minced garlic
 1 (28 ounce) can diced tomatoes
 1 tablespoon parsley flakes
 1/2 teaspoon dried thyme leaves
 1 teaspoon Cajun seasoning
 1/4 teaspoon cayenne pepper
 1 pound peeled, veined shrimp
 Rice, cooked

Directions

1. Mix together everything but the shrimp and rice in a greased slow cooker. Cook covered for 6-8
hours on low, or 3-4 hours on high.
2. Mix in the shrimp and cook for 1 hour on low. Serve over rice.

Filed Under:
 Jambalaya Cajun

Ingredients

 4 chicken breast halves, cubed

 1 (28 ounce) can diced tomatoes
 1 onion, chopped
 1 green bell pepper, chopped
 1 (14 ounce) can chicken broth
 1/2 cup dry white wine
 2 teaspoons dried oregano
 2 teaspoons Cajun seasoning
 1/2 teaspoon cayenne pepper
 1 pound cooked, peeled, veined shrimp
 2 cups cooked rice

Directions

1. Add everything but the shrimp and rice to a greased slow cooker. Cook covered for 6-8 hours on
low. Turn the heat to high, stir in the shrimp and rice and cook for 15-20 more minutes.
 Creamy Spinach Pasta

Ingredients

 1 (12 ounce) package medium egg noodles

 1 cup half-and-half cream
 1 (10 ounce) package frozen chopped spinach, thawed
 6 tablespoons butter, melted
 2 teaspoon seasoned salt
 1-1/2 cups shredded cheddar-Monterey Jack cheese

Directions

1. Prepare the noodles according to the package. Drain.

2. Combine with the remaining ingredients, except the cheese, in a greased slow cooker. Cook
covered for 2-3 hours on low.
3. Stir in the cheese when ready to serve.
 Easy Mixed-Up Couscous

Ingredients

 1 (5.7 ounce) box herbed-chicken couscous

 1 red bell pepper, seeded, julienned
 1 green bell pepper, seeded, julienned
 2 small yellow squash, sliced
 1 (16 ounce) package frozen mixed vegetables, thawed
 1 (10 ounce) can French onion soup
 1/4 cup butter, melted
 1/2 teaspoon seasoned salt
 1-1/2 cups water

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 2-4 hours on low.
 Apricot Dijon Chicken

Ingredients

 1/3 cup apricot preserves

 2 tablespoons ketchup
 1 tablespoon Dijon mustard
 1/2 teaspoon ground ginger
 4 boneless, skinless chicken breasts
 1/4 cup toasted hazelnuts, chopped
 4 tablespoons finely chopped parsley
 1 (6 ounce) box long grain mix
 olive oil to grease baking dish

Directions

1. Cook the rice according to package directions.

2. In the meantime, preheat your oven to 400 degrees F and grease a baking dish with olive oil.
3. Place the apricot preserves, ketchup, mustard and ginger in a bowl and whisk vigorously until
blended.
4. Place the chicken into the prepared baking dish and cover on both sides with the apricot
mixture.
5. Roast the chicken for 25 minutes and then serve on a bed of rice garnished with the hazelnuts
and parsley.
 Asian Beef Salad

Ingredients

 1 package (7 ounces) rice noodles

 2 cups cooked beef steak (about 1 pound) cut into 2-inch strips
 1-1/2 cups sliced and seeded peeled cucumbers
 2 tablespoons roasted peanuts, finely chopped
 2 cups chopped tomatoes (about 2 large)
 1/3 cup chopped green onions (about 3 medium)
 2 tablespoons chopped fresh cilantro
 1 tablespoon balsamic vinegar
 2 teaspoons finely chopped gingerroot
 1 teaspoon sesame oil
 1/4 teaspoon crushed red pepper
 1 clove garlic, finely chopped

Directions

1. Cook the rice noodles according to package directions

2. In the meantime, place the tomatoes, onion, cilantro, vinegar, ginger, oil, red pepper and garlic
into a large, nonreactive glass bowl and stir well until the mixture is thoroughly combined.
3. Add the cooked noodles, steak and cucumbers to the bowl and toss well to combine. Sprinkle
the salad with the peanuts and serve immediately.
 Chicken with a Taste of Citrus

Ingredients

 1/3 cup reduced-sodium chicken broth

 1/4 cup apricot preserves
 1/2 teaspoon reduced-sodium soy sauce
 2 boneless skinless chicken breast halves
 sea salt and fresh pepper
 2 teaspoons olive oil
 1 tablespoon thinly sliced green onion

Directions

1. Place the chicken broth, apricot preserves and soy sauce into a small bowl and whisk well to
blend.
2. Place the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, sprinkle
the chicken breasts on both sides with some salt and pepper and then place in the pan. Brown
the chicken on both sides and then stir in the chicken broth mixture.
3. Bring the mixture to a boil and then reduce the heat and simmer, covered, over medium-low
heat for 12 minutes. Serve the chicken over rice and sprinkle with the sliced green onion.
 Chicken and Rice Hawaiian

Ingredients

 1 can (20 ounces) chunk pineapple, drained with liquid reserved

 1 medium onion, sliced and separated into rings,
 1/2 cup sliced celery
 2 tablespoons olive oil
 2 cups cooked chicken, cut in large pieces
 1 cup ketchup
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 tablespoons cornstarch
 3 tablespoons soy sauce
 1 medium green pepper, cut into 1/4 inch strips
 2-1/2 cups hot cooked rice

Directions

1. Place the ketchup and reserved pineapple liquid into a measuring cup and add enough water to
make 2-1/2 cups total.
2. In a separate bowl, dissolve the cornstarch in the soy sauce and set aside.
3. Put the olive oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add
the onion and celery and sauté for 4 minutes. Stir in the chicken and then pour in the ketchup
mixture. Add a few pinches of salt and pepper and then bring the mixture to a simmer.
4. Cook the mixture for 5 minutes before adding the soy sauce mixture to the pan. Cover the pan
and cook for an additional 5 minutes before adding the rice, stirring to combine and serving.
 Cheesy Spaghetti Bake

Ingredients

 1 (7 ounce) box ready-cut spaghetti

 2 tablespoons butter
 1 (8 ounce) carton sour cream
 1 cup shredded cheddar cheese
 1 (8 ounce) package Monterey Jack cheese, divided
 1 (12 ounce) package frozen, chopped spinach, thawed and well drained
 1 (6 ounce) can cheddar french-fried onions, divided

Directions

1. Prepare the spaghetti according to the package. Drain. Mix in the butter.
2. Mix together the sour cream, cheddar cheese, half of the Monterey Jack cheese, spinach and
half of the onions. Mix in the spaghetti.
3. Carefully spoon the mixture into a greased slow cooker. Cook covered for 2-4 hours on low.
Sprinkle with the remaining cheese and onions when ready to serve.
 Cornbread Casserole

Ingredients

 15 oz of cornbread mix
 2 cans creamed corn
 1 onion, chopped
 3/4 pint sour cream
 2 cups grated cheddar cheese
 2 tablespoons milk
 2 eggs
 2 tablespoons butter

Directions

1. Place the butter into a sauté pan and set over medium heat. Once melted, add the onion and
sauté for 4 minutes until soft.
2. In the meantime, combine the cornbread mix, milk, creamed corn, and eggs in a bowl, stir well
to combine and then transfer to a 13x9-inch casserole pan.
3. Top the cornbread mixture with the sour cream and then sprinkle with the sautéed onions
followed by the cheddar cheese.
4. Place the casserole in the oven and bake for 25 minutes. Serve immediately.
 Pork Chops with Cranberry Sauce

Ingredients

 4 (4-ounces) boneless loin pork chops, trimmed of fat

 1/4 teaspoon fresh pepper
 1/4 cup chicken broth or water
 1/2 cup jellied cranberry sauce
 1 tablespoon honey
 1/8 teaspoon ginger
 1/8 teaspoon cinnamon

Directions

1. Prepare your oven broiler.

2. In a small bowl, whisk together the pepper, chicken broth, cranberry sauce, honey, ginger and
cinnamon.
3. Place the pork chops onto a broiler pan and brush with half of the cranberry mixture. Broil the
chops about 4 inches from the heat for 4 minutes.
4. Flip the chops, brush with the remaining sauce and then broil for an additional 8 minutes. Serve
immediately.
 Tomato-Green Chile Rice

Ingredients

 1-1/2 cups rice

 1 (10 ounce) can diced tomatoes and green chilies
 1 (15 ounce) can stewed tomatoes
 1 (1 ounce) packet taco seasoning mix
 1 large onion, chopped
 2 cups water

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 5-7 hours on low, stirring 2-
3 times.
 Quick Risotto

Ingredients

 1-1/2 cups Italian risotto

 3 (14 ounce) cans chicken broth
 3 tablespoons butter, melted
 1-1/2 cups sliced, fresh mushrooms
 1 cup sliced celery

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 2-3 hours on low, until rice
is tender.
 Slow Cooker Glazed Sweet Potatoes

Ingredients

 3 (15 ounce) cans sweet potatoes, drained chopped into smaller pieces
 1/2 cup butter, melted
 2 cups packed brown sugar
 1/3 cup orange juice
 1/4 teaspoon ground cinnamon

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 4-5 hours on low.
 Hoppin John

Ingredients

 3 (15 ounce) cans black-eyed peas with liquid

 1 onion, chopped
 1 (6.2 ounce) package parmesan-butter rice mix
 2 cups cooked, chopped ham
 2 tablespoons butter, melted
 1-3/4 cups water

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 2-4 hours on low.
 Hawaiian Sweet Potatoes

Ingredients

 3 (15 ounce) cans sweet potatoes, drained

 1/2 (20 ounce) can pineapple pie filling
 2 tablespoons butter, melted
 1/2 cup packed brown sugar
 1/2 teaspoon ground cinnamon
 TOPPING:
 1 cup packed light brown sugar
 3 tablespoons butter, melted
 1/2 cup flour
 1 cup coarsely chopped nuts

Directions

1. Combine the filling ingredients in a greased slow cooker. Cook covered for 2-3 hours on low.
2. While the filling is cooking, preheat the oven to 350 degrees Fahrenheit. Mix together the
topping ingredients and spread onto a foil lined baking sheet. Bake for 15-20 minutes.
3. When ready to serve, sprinkle the topping over the cooked potato mixture.
 Cheesy Potato Blend

Ingredients

 1 (28 ounce) bag frozen diced potatoes with onions and peppers, thawed
 1 (8 ounce) package shredded Monterey Jack and cheddar cheese blend
 1 (10 ounce) can cream of celery soup
 1 (8 ounce) carton sour cream
 1 teaspoon pepper

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 4-6 hours on low. Stir well,
serve.
 New Potato Fiesta

Ingredients

 2-1/2 pounds new (red) potatoes with skins, quartered

 1 onion, cut into 8 parts
 1 (10 ounce) can fiesta nacho cheese soup
 1 (8 ounce) carton sour cream
 1 (1 ounce) packet ranch salad dressing mix
 Chopped fresh parsley

Directions

1. Combine the potatoes and onions in a greased slow cooker.

2. Whisk together the soup, sour cream and ranch seasoning. Pour over the potatoes. Cook
covered for 6-7 hours on low.
3. Sprinkle the parsley over to serve.
 Creamy New Potatoes

Ingredients

 2 to 2-1/2 pounds new potatoes with peels, quartered

 1 (8 ounce) package cream cheese, softened
 1 (10 ounce) can fiesta nacho cheese soup
 1 (1 ounce) packet buttermilk ranch dressing mix
 1 cup milk

Directions

1. Add the potatoes to the bottom of the slow cooker.

2. Beat the remaining ingredients together and stir into the potatoes. Cook covered for 3-4 hours
on low, or until the potatoes are done.
 Potato Fancy

Ingredients

 1 (5 ounce) box scalloped potatoes

 1 (5 ounce) box au gratin potatoes
 1 cup milk
 6 tablespoons butter, melted
 4-1/4 cups water
 1/2 pound bacon, cooked crisp and crumbled

Directions

1. Add the potatoes to the bottom of a greased slow cooker. Mix together the milk, butter and
water and pour over the potatoes. Cook covered for 4-5 hours on low.
2. Sprinkle the bacon over to serve.