Hearty Beans with Beef

1 lb ground beef
1 med onion chopped
1 can baked beans, undrained
1 can butter beans, rinsed and drained
1/2 c ketchup
1/3 c packed brown sugar
1 tbsp barbecue sauce
1/4 tsp Worcestershire sauce

In large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Transfer to crockpot and stir in remaining ingredients. Cove and cook on high for 3-4 hours or until heated through.

Creamy Herbed Chicken

4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 c milk
1 envelope garlic and herb pasta sauce mix
1 tsp dried thyme
1 tsp dried parsley
Cooked Fettuccine

Place chicken in crockpot. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook low 4-5 hours. Serve over fettuccine.

Creamy Cabbage-Pork Stew

1 lb boneless pork shoulder, cut into cubes
1 tbsp vegetable oil
2 cans condensed cream of celery soup
1 1/2 c apple juice
2 medium red potatoes, cut into cubes
3 medium carrots
1/4 tsp caraway seeds
1/4 tsp pepper
3 c corsely chopped cabbage
1/2 c milk

In large skillet over med-high heat, brown pork in oil. Drain. Place in slow cooker; stir in soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high 3 1/2 hours. Add cabbage and milk. Cover and cook 2 1/2 hours longer or until meat and vegetables are tender.

Three Beans and Sausage

1 1/2 lbs smoked sausage cut into pieces
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can black beans, rinsed and drained
1 c chopped onion
1 c water
1 can tomato sauce
2/3 c chopped celery
1 tsp chicken bouillon granules
1 tsp minced garlic
1 bay leaf
1/2 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
Hot cooked rice

In slow cooker, combine first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low 4 to 4 1/2 hours. Discard bay leaf. Serve with rice.

Corn and Black Bean Salsa

2 cans whole kernel corn, drained
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt

In large bowl, combine all ingredients. Cover and refrigerate over night.

Prosciutto Tortellini

1 package (19 oz) frozen cheese tortellini
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper

Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.

Easter Ham Glaze

1/4 c packed brown sugar
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves

Combine all ingredients.