Rotel Cheese Grits

1 pound Sausage, bulk

1 pound Velveeta

1 gallon Water

1 tbsp Salt

4 cups Grits

1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Slice the Velveeta.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta slices to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a crock-pot (at least 6 quarts).

Crawfish Rotel

12 oz Crawfish Tails

1 pound Egg Noodles (wide)

1 lb Velveeta

1 can Rotel Tomatoes

1 can Tomatoes - Diced (14.5 oz)

Cube Velveeta and put in crockpot. Add Rotel tomatoes and diced tomatoes. Warm on high until melted. Stirring occasionally. (You could also do this on the stovetop or in the microwave.)

When velveeta is melted, add crawfish tails and continue cooking on high. Cook egg noodles according to package directions and then add to crockpot. Stir and serve.

Camp Chili

1 Ground meat

1 can Rotel Tomatoes

1 can Red kidney beans (15.5 oz)

1 can Chili Beans

1 can Pinto Beans (15 oz can)

Cook Ground meat. Add other canned ingredients. Heat. Serve with crackers, cheese, and/or sour cream.

Baked Fajitas

2 pounds - Boneless Skinless Chicken Breasts cut into strips

4 tbsp Vegetable Oil

4 tsp Chili Powder

3 tsp Cumin, ground

1 tsp Garlic Powder

1 tsp Oregano

1/2 tsp Seasoned Salt

2 cans Rotel Tomatoes

2 medium Onion sliced

1 Bell Pepper - red cut into strips

1 Bell Pepper - green cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13x9 baking dish.

In a small bowl, combine the oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Chicken and Black Bean Soup - Crockpot

Chicken and Black Bean Soup - 

The recipe came from this blog, the recipe doesn't have a name so I created one! You can click on the link and see her blog post.

Ingredients:

Bag of frozen chicken (a bag of frozen chicken is about 3 lbs. this is alot for two people so I only used half a bag)

1 (8 oz) block of cream cheese

1 can black beans (I had accidentally opened black beans instead of black olives the night before that is why they are in the container)

1 can corn

1 can rotel

Add Chicken then cream cheese.

Drain, rinse, and add black beans. 

Drain and add corn.

Add Rotel. Cook 6-8 hours stirring every few hours.

Somehow I managed not to get a picture of the final product but here is one about half way into the cooking after I stirred it.

On the original post she suggests serving it over rice but I am much more a soup fan so I served it with Frito's. If you don't eat this with Frito's you might want to add a little salt to it.

Rotel Cheese Grits

Rotel Cheese Grits
1 pound bulk Sausage
1 pound Velveeta
1 gallon Water (16 cups)
1 tbsp Salt
4 cups Grits
1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Drain grease. Set aside. 


Slice the Velveeta into 1 inch cubes. Set aside.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a 6 quart size crock-pot.



Larry is often asked to bring this to choir for breakfast.
~Debbie

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Shrimp and Yellow Rice

Shrimp and Yellow Rice
2 lb Shrimp, peeled, raw
1 pkg Yellow Rice
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1 med Onion, chopped
1 med Bell Pepper - green, chopped
1/4 c (1/2 stick) Butter

Saute shrimp and margarine until pink, then add onion and bell pepper. Saute 5 minutes more. Cook rice according to directions. Combine shrimp mixture and rice. Add soup and tomatoes. Pour into 13 x 9 greased casserole dish. Bake at 350 for 15 minutes. Serves 6 to 8.

My favorite place to find recipes is in CHURCH COOKBOOKS. Images of delicious Dinners on the Ground come to mind. YUM! This recipe was submitted by Vivian Brown, Our Best Homecooking, Ebenezer Baptish Church Youth Ministry cookbook (1997).


-Debbie

Spanish Chicken

Spanish Chicken

3-4 boneless skinless chicken breast
1 pkg corn tortillas, 10-12 pkg
2 cans cream of chicken soup
1 stick butter
1 lg onion, chopped
1 can Rotel tomatoes
2 cups grated cheese

Boil Chicken and cut into small pieces. Put chicken in layers in bottom of casserole. Tear tortillas in pieces and put on top of chicken. Melt butter in saucepan and saute onions. Add soup and Rotel tomatoes to butter and onions. Pour over chicken and tortillas. Top with cheese. Bake 30 minutes at 350*.

From Dee Nelson, Pumpkin Center Baptist Church, LA

Spicy Chicken Ro-Tel

This recipe can easily be doubled or made a little milder by using the mild Ro-Tel Tomatoes.

Spicy Chicken Ro-Tel
3-4 chicken breast
1 lb Velveeta cheese
1 can Ro-Tel Tomatoes
1 (16 oz) pkg spaghetti (any type of pasta can be used here, egg noodle, angle hair, ect.
black olives

Boil chicken. Cook noodles in stock. Cut up cooked chicken. Cut up Velveeta to help ensure it melting. Combined cooked noodles and chicken, Velveeta, and Ro-Tel.

There are two options from here. 1)Warm on medium heat until Velveeta is melted. OR 2) Put in pan and bake at 350 degrees until bubbly.

From Vonda Downing, Ebenezer Baptist Chuch Cookbook, Hammond, LA