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WHAT'S FOR DINNER? | 3 QUICK & EASY DINNER RECIPES | CROCKPOT MEAL



Yay for another What’s for Dinner!!! This week’s meals were so easy and so delicious! I know you are going to want to try all three! This is a super special What’s for Dinner because I’m collabing with my friend Mackenzie. Be sure to check out her channel and her video!!

Carla Mackenzie’s video:

Carla Mackenzie’s channel:

THIS WEEK’S RECIPES:

BAKED POTATO SOUP:
6 large baking potatoes
1 medium onion, chopped or diced
1 1/2 cups chicken broth (add more if needed when cooking)
4 Tbsp butter
3 cloves minced garlic
1/2 tsp black pepper
1 tsp salt
1 cup heavy cream
2 cups sour cream

👉 Peel the potatoes and cut into small cubes. Place potatoes & onion in a soup pot with enough water to cover. Cook covered on med-high until fork tender (about 15 minutes). Drain, return to the pot and mash (mash as much or as little as you like). Add chicken broth, butter, garlic, and salt and pepper. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly – so don’t get burned! (Add extra broth if the consistency is too thick) Reduce the heat to med-low and let it simmer for about 10-15 minutes. (I only let it simmer for about 5 min and I’m constantly stirring) Add heavy cream and bring to a boil — stirring frequently. Once it’s to a low boil, reduce heat to low and cover and let it simmer for a couple of minutes. Remove from heat and add sour cream. Return to low heat and stir until the sour cream has heated through. Serve and enjoy!!

CORNBREAD:
Preheat oven to 425 degrees F.

2.5 cups self-rising cornmeal
2 eggs
1/2 (half) cup Crisco shortening
2 tbsp Crisco (to grease skillet)
2 cups whole buttermilk

Heavily coat skillet with 2 tbsp of Crisco and set aside. In a large mixing bowl, mix together: cornmeal, eggs and 1/2 cup Crisco; using a pastry cutter in a downward circular motion, until mixture resembles coarse crumbs. Add buttermilk, mix with fork until well blended. Pour into the greased skillet. Place on bottom rack of the oven. Bake for 25-35 minutes or until bread is golden brown and the sides have pulled away from the pan. Remove from oven. Shimmy pan to make sure the bread is loose. While hot, flip bread onto plate. Slice and serve!

CHEDDAR RANCH CHICKEN:

*SUBBIE SUPPER* Submitted by Chelsey
MEXICAN CHEESE SOUP (CROCKPOT):
1 lb Velveeta cheese, cubed
1 lb ground beef
1 small onion, diced (I added this to the recipe)
1 jalapeno pepper, seeded and diced (optional)
1 can (14.5oz) diced tomatoes with green chiles, undrained
1 can (14.5oz) stewed tomatoes, undrained
1 can (8.5oz) whole kernel corn, undrained
1 can (15oz) kidney beans, undrained
1 packet taco seasoning (or 3 tbsp)

Cook ground beef and diced onion in a skillet on med-high heat until cooked through. Add taco seasoning packet and mix. Drain ground beef. Grease slow cooker, or add in a slow cooker liner. Add cheese on the bottom, followed by ground beef and all other ingredients. Cover; cook on LOW for 4-5 hours or HIGH for 3 hours. Serve with corn chips, if desired. Makes 6-8 servings.

Want to submit a Subbie Supper recipe to be featured in an upcoming What’s for Dinner video? CLICK HERE:

PLEASE THUMBS UP & SUBSCRIBE!

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#whatsfordinner #easydinnerideas #dinnerrecipes

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