I made this recipe in my crock-pot for my Norwex Party this past Monday night and it was a HUGE success. Everyone loved it, and couldn't believe just how easy it really was to make. :)
CROCK-POT CHEESE TORTELLINI
INGREDIENTS:
1 Pkg. Butoni Refrigerated Cheese Tortellini; Frozen (throw them in the freezer when you get home)
32 oz. Chicken Broth
2 Cans (14.5 oz) Diced Tomatoes with Basil & Oregano (DO NOT drain)
1 Bag Baby Spinach
8 oz. Cream Cheese; cubed
1 Lb. Sausage; cooked
Cook up the Sausage and throw that along with all the other ingredients into a crock-pot. Cover and cook on LOW for 4 1/2 hours. Stir after 2 hours and again at 4 hours.
See? I told you that it was simple, and it's so tasty with some crusty bread.
Showing posts with label Crock-Potting. Show all posts
Showing posts with label Crock-Potting. Show all posts
Wednesday, March 12, 2014
Tuesday, August 13, 2013
Comfort Food In The Crock-Pot...Doesn't Get Much Easier Than This!
I think that this title says it all! I have been looking for easy recipes to make this week, as I am packing up to make the move to the Northern GR area this weekend. Slowly I'm making a dent in the stuff from the house, and ever so slowly getting things over to the new place and put away. The goal is to only need to move a few items and the furniture on Saturday and then to only have to place the furniture and hang up decorations/pictures as time allows. I think that it will be less stressful this way!
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
Saturday, July 27, 2013
A Sweet Meal
Have I mentioned lately how much I adore my Crockpot? Well, I do. It's a wonderful invention. Made even more wonderful by the fact that I was able to just throw all the ingredients in yesterday before I left for work and when I came home, with minimal fuss, supper was on the table! It's a beautiful thing really.
This pork was sweet, and something different. I'm used to a more BBQ flavor, but this was a good change. I hope that you will like it as well.
CROCKPOT PULLED PORK SANDWICHES
INGREDIENTS:
4 Lbs. Boneless Pork Ribs
1 Bottle BBQ Sauce
1 tsp. Dry Mustard
1 tsp. Garlic Powder
1 C. Brown Sugar
Pour 1/2 of the BBQ Sauce in the bottom of the crock. Add all of the Pork Ribs. Add seasoning and Brown Sugar. Mix to cover the Ribs. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Shred with a fork and add remaining 1/2 of the BBQ Sauce.
I served this on buns with cheese. But it really could be eaten plain as well. It was delicious!
This pork was sweet, and something different. I'm used to a more BBQ flavor, but this was a good change. I hope that you will like it as well.
CROCKPOT PULLED PORK SANDWICHES
INGREDIENTS:
4 Lbs. Boneless Pork Ribs
1 Bottle BBQ Sauce
1 tsp. Dry Mustard
1 tsp. Garlic Powder
1 C. Brown Sugar
Pour 1/2 of the BBQ Sauce in the bottom of the crock. Add all of the Pork Ribs. Add seasoning and Brown Sugar. Mix to cover the Ribs. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Shred with a fork and add remaining 1/2 of the BBQ Sauce.
I served this on buns with cheese. But it really could be eaten plain as well. It was delicious!
Monday, February 25, 2013
A Great Night For Soup!
I found this recipe on Pinterest...I know, how shocking! Anyway, I immediately saw ways that I was going to adjust it to make it my own. For one, it had no meat in it what-so-ever, for you vegetarians that's a good thing and you could omit the meat that I added in and have a healthy vegetarian supper!
SPEEDY CHICKEN & CHEESE TORTELLINI SOUP
INGREDIENTS:
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese
In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.
I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)
SPEEDY CHICKEN & CHEESE TORTELLINI SOUP
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese
In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.
I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)
Thursday, February 21, 2013
They Call This a BIG MESS
I made this recipe last week, and it was delicious! One that I will definitely make again. Not to mention that the Bro really enjoyed it as well, and that's always a plus! :)
BIG MESS
INGREDIENTS:
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce
Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.
See how simple and easy this is, but it's so good!!!!!
BIG MESS
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce
Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.
See how simple and easy this is, but it's so good!!!!!
Apple Butter In A Recipe...A Beautiful Thing
I love Apple Butter! It reminds me of my days working at the Das Essenhaus in High School. Their Apple Butter is the best, it just melts in your mouth. So, when I found this recipe on the Crockin' Girls site I had to try it and then share it with all of you.
The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha
APPLE BUTTER SMOKED PORK CHOPS
INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice
Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.
Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!
The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha
APPLE BUTTER SMOKED PORK CHOPS
INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice
Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.
Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!
Everybody Loves Bacon, Right?
I have been using my Crock-Pot a lot more lately, and it's been very handy. I love to be able to just throw things into it in the mornings and forget about it until I come home and am greeted by the wonderful aroma of dinner that is done! :) I feel accomplished then!
BACON-WRAPPED APPLE BBQ CHICKEN
INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon
In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B
It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!
BACON-WRAPPED APPLE BBQ CHICKEN
INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon
In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B
It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!
Crock-Pot...A Girl's Best Friend!
I love my crock-pot almost as much as I love the Crockin' Girls Website! And, that's a lot!!!!!!
I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.
CHICKEN & RICE
INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house
Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours.
I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.
CHICKEN & RICE
INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house
Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours.
Monday, February 4, 2013
A Crock-Pot Is A Beautiful Thing!
I have to confess that I set out to make this meal yesterday for lunch, but reading through it found out that it was actually a crock-pot meal. So, the plan changed and it became last nights supper instead! A win either way.
Today the house still holds some of the yummy smells that cooked up in the crock-pot yesterday. LOVE when the house smells so tasty. The best part is that there were leftovers for today's lunches for both the bro and I to take to work today! SCORE!!!!!
APPLE, BACON, & PECAN STUFFED PORK CHOPS IN THE CROCK-POT
INGREDIENTS:
4 Large Pork Chops; Filet a pocket into one side for stuffing
4 Large Strips of Bacon; chopped into postage stamp sized pieces
2 Large Granny Smith Apples; diced into large chunks
1 Medium Head of Garlic; smashed and chopped into large pieces
1 C. Pecan Pieces
1 Large Sweet Onion; sliced into rings
Slice deep pockets into the side of each Pork Chop. Make sure not to puncture the sides or back of either as you need the "pocket" for stuffing. (I used Butterfly Fillets and just folded them in half) Place the Bacon in a frying pan and cook until about 80% cooked. Add Diced Apples, Pecans, and Garlic to the mix. Stir and make sure the Apples and Pecans are covered and saturated with the Bacon grease. stir until Bacon is about 95% cooked and remove from heat. Let cool. Remove the stuffing mixture from the pan with a slotted spoon so that the Bacon drippings remain in the pan. Add the Onions to the pan and toss to coat. You don't want to cook the Onions as the crock-pot will do this. Stuff the chops with as much stuffing as you can. Cover the bottom of the Crock-Pot with half of the Onions. Place your stuffed Pork Chops on the top; stuffed side up. Cover with the remaining Onions. Cook on low for 8 hours.
This is definitely a meal that I will make again! So delicious! It does take a little bit of time to get ready to put in the Crock-Pot, but it's so worth it.
Today the house still holds some of the yummy smells that cooked up in the crock-pot yesterday. LOVE when the house smells so tasty. The best part is that there were leftovers for today's lunches for both the bro and I to take to work today! SCORE!!!!!
APPLE, BACON, & PECAN STUFFED PORK CHOPS IN THE CROCK-POT
INGREDIENTS:
4 Large Pork Chops; Filet a pocket into one side for stuffing
4 Large Strips of Bacon; chopped into postage stamp sized pieces
2 Large Granny Smith Apples; diced into large chunks
1 Medium Head of Garlic; smashed and chopped into large pieces
1 C. Pecan Pieces
1 Large Sweet Onion; sliced into rings
Slice deep pockets into the side of each Pork Chop. Make sure not to puncture the sides or back of either as you need the "pocket" for stuffing. (I used Butterfly Fillets and just folded them in half) Place the Bacon in a frying pan and cook until about 80% cooked. Add Diced Apples, Pecans, and Garlic to the mix. Stir and make sure the Apples and Pecans are covered and saturated with the Bacon grease. stir until Bacon is about 95% cooked and remove from heat. Let cool. Remove the stuffing mixture from the pan with a slotted spoon so that the Bacon drippings remain in the pan. Add the Onions to the pan and toss to coat. You don't want to cook the Onions as the crock-pot will do this. Stuff the chops with as much stuffing as you can. Cover the bottom of the Crock-Pot with half of the Onions. Place your stuffed Pork Chops on the top; stuffed side up. Cover with the remaining Onions. Cook on low for 8 hours.
This is definitely a meal that I will make again! So delicious! It does take a little bit of time to get ready to put in the Crock-Pot, but it's so worth it.
Thursday, December 6, 2012
Ah, A Divine Crock-Pot Meal
This morning, before I headed out the door for an interview I threw the things together in the Crock-Pot for supper. Let me tell you, by the time I got back home and opened the front door the whole house smelled so delicious. I could hardly wait until supper. It was definitely as good as it smelled and worth the wait! ;)
HAM & POTATO SOUP
HAM & POTATO SOUP
·
3-1/2 cups peeled,
diced potatoes
·
⅓ cup chopped celery (I didn't have any celery, so I omitted it)
·
⅓ cup finely chopped
onion
·
1 cup diced ham
·
3-1/4 cups water
·
6 chicken bullion
cubes
· 1 t. salt
·
1 t. pepper
·
5 T. flour
·
5 T. butter
·
2 cups milk
Instructions
1.
Stir all but milk,
flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of
potatoes.
2.
minutes before
serving, melt butter in a saucepan, add flour and gradually add milk, stirring
constantly over med heat until thick.
3.
Stir mixture into
crockpot.
4.
Let cook 15-20 minutes
more.
It was nice and creamy, and not watery like most soups. I tend to like my soup to have a little substance to it! Give this one a try, you won't be disappointed.
Tuesday, November 13, 2012
Another great crock-pot creation!
Last nights supper did not disappoint! I had a lot of energy yesterday, so I focused it on cleaning the entire house! :) In the middle of this cleaning frenzy, at about 12:30, I thought about suppertime and how I didn't have a plan! Never fear, I have a crock-pot! :) So, I whipped this up and it turned out wonderfully.
CHICKEN & STUFFING
INGREDIENTS:
1 Lb. Boneless, Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Box Stove-top Stuffing Mix
1/2 C. Water
1 C. Chicken Broth
Place the Chicken in the bottom of the crock-pot. Pour the Chicken Broth over the top. Mix together the Stuffing Mix, Cream of Chicken Soup and Water. Pour over the Chicken, cover and cook on low for 6-8 hours.
See, I told you it was easy! Pretty tasty too!
CHICKEN & STUFFING
INGREDIENTS:
1 Lb. Boneless, Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Box Stove-top Stuffing Mix
1/2 C. Water
1 C. Chicken Broth
Place the Chicken in the bottom of the crock-pot. Pour the Chicken Broth over the top. Mix together the Stuffing Mix, Cream of Chicken Soup and Water. Pour over the Chicken, cover and cook on low for 6-8 hours.
See, I told you it was easy! Pretty tasty too!
Tuesday, October 2, 2012
A Yummy Crock-pot Meal
Tonight is a crock-pot kind of meal day! It's a crock-pot version of an old American Classic...the Bacon Cheeseburger! I can't wait to try it!
BACON CHEESEBURGER SOUP:
INGREDIENTS:
1 Lb. Frozen Shredded Hashbrowns
1 1/2 Lb. Velveeta Cheese
1 Lb. Ground Beef; browned
8-10 Slices Bacon; cooked and crumbled
32 oz. Chicken Broth
Brown the Ground Beef and drain the grease. Dump into crock-pot. Cook the Bacon and crumble; dump into crock-pot. Place the Velveeta Cheese and Hashbrowns in the crock-pot, cover with the Chicken Broth and cook on low for 4-5 hours.
I will be serving ours with some hard rolls. I'm looking forward to supper tonight!
BACON CHEESEBURGER SOUP:
INGREDIENTS:
1 Lb. Frozen Shredded Hashbrowns
1 1/2 Lb. Velveeta Cheese
1 Lb. Ground Beef; browned
8-10 Slices Bacon; cooked and crumbled
32 oz. Chicken Broth
Brown the Ground Beef and drain the grease. Dump into crock-pot. Cook the Bacon and crumble; dump into crock-pot. Place the Velveeta Cheese and Hashbrowns in the crock-pot, cover with the Chicken Broth and cook on low for 4-5 hours.
I will be serving ours with some hard rolls. I'm looking forward to supper tonight!
Sunday, September 23, 2012
A Delicious Fall Meal
The weather is getting colder in MI, and I for one can tell that Fall is officially here. I have a COLD and I'm NOT happy about it! But I will push through this, as I do each and every Fall...better get it out of the way now than later I guess.
My parents are coming for Sunday dinner today, and I decided to prep a nice Fall meal in the crock-pot. If you've been to my blog more than once you know that A. I LOVE my crock-pot...and B. I am addicted to Pinterest! That addiction hasn't failed me yet, and I'm sure that today will be no exception.
CROCK-POT PORK ROAST WITH SWEET POTATOES & APPLES:
INGREDIENTS:
2 1/2 Lb. Pork Roast
2 Fuji Apples; cored and chopped
2 Medium Sweet Potatoes; peeled and chopped
1 Medium Onion; chopped in large pieces
1 Tbsp. Minced Garlic
1 C. Apple Juice (or white grape juice or water)
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cinnamon
1/2 tsp. Basil
1/2 tsp. Rosemary
Spray the bottom and sides of crock-pot. Place half of the Apples, Sweet Potatoes and Onion in bottom. Top with Roast and Apple Juice. Sprinkle the Garlic, Salt, Pepper, Cinnamon, Basil and Rosemary over top of Roast. Place the rest of the Apples, Sweet Potatoes and Onion on top. Cover and cook on LOW for 6-8 hours or HIGH for 3 1/2 to 4 1/2 hours. Remove Roast and some of the juices. Remove Sweet Potatoes, Apples and Onions to large bowl and mash with a Potato Masher; serve as an instant side to the roast.
Even though I have a cold, I can still smell a little bit and this smells wonderful while it's cooking!
My parents are coming for Sunday dinner today, and I decided to prep a nice Fall meal in the crock-pot. If you've been to my blog more than once you know that A. I LOVE my crock-pot...and B. I am addicted to Pinterest! That addiction hasn't failed me yet, and I'm sure that today will be no exception.
CROCK-POT PORK ROAST WITH SWEET POTATOES & APPLES:
2 1/2 Lb. Pork Roast
2 Fuji Apples; cored and chopped
2 Medium Sweet Potatoes; peeled and chopped
1 Medium Onion; chopped in large pieces
1 Tbsp. Minced Garlic
1 C. Apple Juice (or white grape juice or water)
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cinnamon
1/2 tsp. Basil
1/2 tsp. Rosemary
Spray the bottom and sides of crock-pot. Place half of the Apples, Sweet Potatoes and Onion in bottom. Top with Roast and Apple Juice. Sprinkle the Garlic, Salt, Pepper, Cinnamon, Basil and Rosemary over top of Roast. Place the rest of the Apples, Sweet Potatoes and Onion on top. Cover and cook on LOW for 6-8 hours or HIGH for 3 1/2 to 4 1/2 hours. Remove Roast and some of the juices. Remove Sweet Potatoes, Apples and Onions to large bowl and mash with a Potato Masher; serve as an instant side to the roast.
Even though I have a cold, I can still smell a little bit and this smells wonderful while it's cooking!
Sunday, September 2, 2012
A Scrumptious Sunday Dinner!
As I've stated before, I LOVE to use my crock-pot! Today was no different...it was nice to be able to get up this morning prep the food and put it in the crock-pot before heading out the door for Church. We came home to a wonderful smelling house because of it as well. :)
Again, the credit for this recipe goes to Pinterest...have I mentioned how much I LOVE Pinterest? I could spend days just pinning recipes and other ideas.
CROCK-POT HONEY APPLE PORK LOIN:
INGREDIENTS:
2 1/2 to 3 Lb. Pork Loin
3 Red Delicious Apples; sliced
Cinnamon
Honey
The night before, poke holes in the Pork Loin and place in a large ziploc bag. Sprinkle with Cinnamon and honey, and let marinate overnight. Slice one of the Apples and place in the bottom of the Crock-Pot, sprinkle with Cinnamon. Make slits in the Pork Loin and drizzle a little honey in each slit. Slice up a second Apple and place slices in slits of Pork Loin. Place in Crock-Pot, drizzle with honey. Slice up the 3rd Apple and place slices on top of Pork Loin in Crock-Pot. Sprinkle generously with Cinnamon. Cover and cook on low for 7 hours or on High for 5 hours. Serve with drippings from the Pork Loin.
I served this with some Sweet Corn that I had froze last season. It was huge hit, and everyone loved it here at my house! I'm sure that you could also do with with any other kind of meat that you desired and it would turn out just as good. Give it a try, and let me know what you think!
Again, the credit for this recipe goes to Pinterest...have I mentioned how much I LOVE Pinterest? I could spend days just pinning recipes and other ideas.
CROCK-POT HONEY APPLE PORK LOIN:
INGREDIENTS:
2 1/2 to 3 Lb. Pork Loin
3 Red Delicious Apples; sliced
Cinnamon
Honey
The night before, poke holes in the Pork Loin and place in a large ziploc bag. Sprinkle with Cinnamon and honey, and let marinate overnight. Slice one of the Apples and place in the bottom of the Crock-Pot, sprinkle with Cinnamon. Make slits in the Pork Loin and drizzle a little honey in each slit. Slice up a second Apple and place slices in slits of Pork Loin. Place in Crock-Pot, drizzle with honey. Slice up the 3rd Apple and place slices on top of Pork Loin in Crock-Pot. Sprinkle generously with Cinnamon. Cover and cook on low for 7 hours or on High for 5 hours. Serve with drippings from the Pork Loin.
I served this with some Sweet Corn that I had froze last season. It was huge hit, and everyone loved it here at my house! I'm sure that you could also do with with any other kind of meat that you desired and it would turn out just as good. Give it a try, and let me know what you think!
Friday, June 1, 2012
Last But Definitely Not Least
All of these meals split very nicely into 2 gallon size freezer bags and should freeze nicely as well.
CROCK-POT SAUSAGE & PEPPERS
6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning
Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread.
I must give credit where it's due...these recipes were found on Pinterest! Oh Pinterest how I LOVE thee!!! If you want quick and easy meals give these a try!
CROCK-POT SAUSAGE & PEPPERS
6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning
Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread.
I must give credit where it's due...these recipes were found on Pinterest! Oh Pinterest how I LOVE thee!!! If you want quick and easy meals give these a try!
A Crock-Potting We Shall Go...
This one smelled great, even though it hasn't been cooked in the Crock-Pot yet. So easy to put together.
TERIYAKI CROCK-POT CHICKEN
Medium to Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce
Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice
YUM!
TERIYAKI CROCK-POT CHICKEN
Medium to Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce
Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice
YUM!
Time to Catch Up
I apologize for being MIA for a while. But I will make it up to you with then next few posts! Since I've not been feeling well lately, my Mom is here and tonight we put together some freezer crock-pot meals. It only took us an hour to put together 6 meals, plus a 7th that's cooking in the crock-pot right now!
So, here's Recipe #1:
CROCK-POT GOULASH
Everything split very nicely between 2 gallon size freezer bags! Give it a try!
So, here's Recipe #1:
CROCK-POT GOULASH
- (1) Green Pepper Chopped split between bags
- (1) Chopped Onion per bag
- (2) Carrots Chopped per bag
- (2) Chopped Garlic Cloves per bag
- (3) Ibs Beef Stew Meat Split Between Bags
- (1) 6oz can Tomato Paste per bag
- (2) tsp Paprika per bag
- (1/4) tsp Black Pepper per bag
Everything split very nicely between 2 gallon size freezer bags! Give it a try!
Sunday, April 15, 2012
A Yummy Sunday Dinner
I haven't used my crock-pot in a while, and I think that it was getting pretty lonely sitting the pantry cabinet! So, I broke it out for dinner today! This recipe was easier than I thought it would be, and much the same as a recipe that I already have. But it was different enough and worthy of giving it a try.
I found this recipe on Pinterest, and it comes from a Blog entitled "Six Sisters' Stuff". So yummy!
SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
INGREDIENTS:
1 3-4 Lb. Beef Roast
1 C. Water
1 C. Salsa
1 Envelope Onion Soup Mix
1 Envelope Italian Dressing Mix
1 Envelope Au Jus Mix
1 Pkg. Hawaiian Rolls
Cheese Slices of your choice
Whisk together the Water, Salsa and Seasoning Packets. Place Roast in the Slow Cooker. Pour Seasoning Mixture over the Roast. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred before serving. Serve on Rolls with Cheese slices.
It was very tasty, and the bro is excited to have leftovers! :)
I found this recipe on Pinterest, and it comes from a Blog entitled "Six Sisters' Stuff". So yummy!
SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
INGREDIENTS:
1 3-4 Lb. Beef Roast
1 C. Water
1 C. Salsa
1 Envelope Onion Soup Mix
1 Envelope Italian Dressing Mix
1 Envelope Au Jus Mix
1 Pkg. Hawaiian Rolls
Cheese Slices of your choice
Whisk together the Water, Salsa and Seasoning Packets. Place Roast in the Slow Cooker. Pour Seasoning Mixture over the Roast. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred before serving. Serve on Rolls with Cheese slices.
It was very tasty, and the bro is excited to have leftovers! :)
Tuesday, March 13, 2012
Another Easy-Peasy Crockpot Meal
It was so nice to be able to just throw all of the fixings for supper tonight into the crockpot with very little effort on my part! And now my house smells fantastic as it's still cooking!
SLOW COOKER CREAM RANCH PORK CHOPS & POTATOES
INGREDIENTS:
4-6 Pork Chops
6-8 Medium Potaotes; chopped into large pieces
2 Cans (10.75 oz.) Cream of Chicken Soup
2 Pkgs. Dry Ranch Dressing Mix
1 C. Milk
Dried Parsley to sprinkle on the top (optional)
Spray your slow cooker with non-stick cooking spray, and put the potatoes in the bottom. Place Pork Chops on top. Mix together the Cream of Chicken Soup, Ranch Dressing and Milk, mix well. Pour on top of the Pork Chops and cook on LOW for 6-7 hours or on HIGH for 4 hours. Use the extra sauce in the slow cooker as gravy for the potatoes and chops. Sprinkl with parsley.
I'm hungry just typing this! Good thing that supper will be ready in the next half hour or so!
SLOW COOKER CREAM RANCH PORK CHOPS & POTATOES
INGREDIENTS:
4-6 Pork Chops
6-8 Medium Potaotes; chopped into large pieces
2 Cans (10.75 oz.) Cream of Chicken Soup
2 Pkgs. Dry Ranch Dressing Mix
1 C. Milk
Dried Parsley to sprinkle on the top (optional)
Spray your slow cooker with non-stick cooking spray, and put the potatoes in the bottom. Place Pork Chops on top. Mix together the Cream of Chicken Soup, Ranch Dressing and Milk, mix well. Pour on top of the Pork Chops and cook on LOW for 6-7 hours or on HIGH for 4 hours. Use the extra sauce in the slow cooker as gravy for the potatoes and chops. Sprinkl with parsley.
I'm hungry just typing this! Good thing that supper will be ready in the next half hour or so!
Monday, February 27, 2012
And For Tonight's Supper....
...You guessed it, another Crock-Pot Meal!!! I'm still feeling under the weather and since it is a little dark, and gray outside, I decided that this was the perfect time to try this recipe!
SLOW COOKER HAM & WHITE BEANS
INGREDIENTS:
1 Lb. Dried Northern Bean
1 Lb. Diced Ham
2 tsp. Onion Powder
6 C. Water
Salt and Pepper to taste
Rinse and sort the Beans for any pebbles. Add the rinsed Beans, Onion Powder, Salt, Pepper and Ham to Crock-Pot. Add Water. Cover and cook on low about 8 hours or until beans are tender. Serve with Cornbread.
I will also be making Cornbread to go with this tonight.
SLOW COOKER HAM & WHITE BEANS
INGREDIENTS:
1 Lb. Dried Northern Bean
1 Lb. Diced Ham
2 tsp. Onion Powder
6 C. Water
Salt and Pepper to taste
Rinse and sort the Beans for any pebbles. Add the rinsed Beans, Onion Powder, Salt, Pepper and Ham to Crock-Pot. Add Water. Cover and cook on low about 8 hours or until beans are tender. Serve with Cornbread.
I will also be making Cornbread to go with this tonight.
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