Slow Cooker Beef Stew, Crockpot Breakfast Casserole, Instant Pot Cheesy Chicken Taco Soup

1 (24 oz.) package frozen stew vegetables, thawed (or fresh vegetables)

1 lb. lean stew beef, cut into 1-1/2 inch cubes
1 can tomato soup

1/2 c. water

2 tbsp. dried onion flakes

1 tsp. salt

1/4 tsp. pepper

1 bay leaf

Place thawed vegetables on bottom of slow cooker. Add meat. In separate bowl, mix remaining ingredients, and pour over meat and vegetables. Cook covered on low setting for 10-14 hours, or cook on high setting 3-4 hours. This makes four servings. 

Pat McElhaney, Black Hawk County

1 (26 oz.) bag of frozen hash brown

12 eggs

1 c. milk

1 tbsp. ground mustard or turmeric

1 (16 oz.) roll of sausage (maple, sage or regular sausage)

Salt and pepper

1 (16 oz.) bag of shredded cheddar cheese

Spray crock pot and spread hash browns evenly at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk; add the milk. Sprinkle in the ground mustard or turmeric. Add plenty of salt and lots of fresh pepper. Mix well and set aside. (Variations: Can add chunks of sourdough bread, diced chilies, salsa and/or diced green onions). Cook sausage, drain and add sausage on top of the hash browns. Sprinkle shredded cheese on top of sausage, and mix well. Pour the egg mixture over everything in the crockpot. Using a spoon, even everything out so it bakes evenly. Cook in crockpot on low for 6-8 hours.

16 oz. boneless skinless chicken breasts, cut into 1-inch pieces

1 c. chopped onions

1 (10.8 oz.) bag frozen southwestern corn

1 (15 oz.) can black beans, drained, rinsed

1 c. Thick ‘n Chunky mild or medium salsa

32 oz. reduced-sodium chicken broth

1 (0.85 oz.) package taco seasoning mix

1 c. shredded Mexican blend cheese

Optional: chopped fresh cilantro, sour cream, corn chips, as desired