Mexican Chicken Chili (Slow Cooker)

3-4 chicken breasts
3 (14.5oz) cans diced tomatoes
1 (14.5oz) can corn, undrained
2 (14.5oz) cans black beans, drain and rinse
2 Cups Salsa
1 pkg Ranch dressing dry seasoning mix
1 pkg Taco seasoning

Toppings- tortilla chips, cheese, sour cream, cilantro

Put all ingredients in crockpot, stir and cook 7-8 hours on low. Shred chicken before serving. Top with toppings.

Freezer Meal- Pour all ingredients in ziploc bag and freeze. Thaw the night before and cook in crockpot for 7-8 hours on low. Shred chicken before serving. Top with toppings.

Enjoy!

KETO Pork Carnitas (Slow Cooker)

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas (low carb)

TOPPINGS:
cheese
salsa
sour cream
lettuce
cilantro
avocado, etc

Place roast in slow cooker with  onion, cumin, salsa, and Ro-Tel. Cook on low for 8-10 hours.
Once cooked, remove from slow cooker and shred. Dip back into juices, then take out and serve over tortillas. Top with toppings.

Enjoy!

Beef Stroganoff (Slow Cooker)

2 pounds ground beef
2 cans cream of mushroom soup
3/4 cup chopped onion
2 tablespoons Worchestershire sauce
1 cup sour cream
3/4 cup water
2 tablespoons minced garlic

egg noodles (cook just prior to serving dinner)

Fry beef in frying pan and let cool. Add all ingredients to slow cooker except egg noodles. Cook on low in slow cooker 4-6 hours. Serve over cooked egg noodles.
Serves 6-8

Freezer option: Brown ground beef and let cool. Put beef and all ingredients (except egg noodles) in a freezer bag. (For 4 servings you can divide into 2 meals since this recipe makes 6-8 servings) Thaw out in the fridge the night prior to cooking in the slow cooker. Cook on low 4-6 hours.

Enjoy!

Bratwurst & Lentil Soup (Slow Cooker)

1 lb Lentils, rinsed & drained
2 medium Onions, chopped
2 Carrots, chopped
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 small dried hot chile, crushed (optional)
1 tsp. Rosemary
1/4 tsp. Pepper
2 (14 1/2 oz) cans Beef Broth
4-6 Knackwurst or Bratwurst Sausages, sliced

Make the Meal:
Combine all ingredients in slow cooker and cook on low 7-8 hours.
  Enjoy!

Beef Stew (Slow Cooker optional)

4 C. Potatoes (peeled & diced)
1 C. baby Carrots
1 C. Onion (chopped)
1 C. Celery (chopped)
2 C. diced stew meat or left over pot roast.
2 Tbs. Olive Oil
1 pkg Stew Seasoning Spices
1/3 C. Flour
1 tsp. Salt
1 tsp. Pepper
4 Cups Water

Prep the Meat:
Place flour, salt and pepper in large plastic bag and add stew meat. Shake unitl coated. In large pan on stovetop heat olive oil. Add flour covered meat and brown. Once browned on all sides (not cooked throughly) add water and seasoning spices and simmer on low for 20 minutes.
Cooktop Method:
After meat has simmered, add remaining vegetables and simmer another 45 minutes until vegetables are tender.

Slow Cooker Method:

After meat has simmered for 10 minutes, Place remaining vegetables in slow cooker and add meat mixture. Cook on low for 6-8 hours

Pork Chops (Slow Cooker)

4-6 thick Pork Chops
2 Cans Cream of Mushroom Soup
6 Tbs Flour
4 Tbs Olive Oil (or oil)
1 tsp Salt
1 tsp Pepper

Make the Meal:
Combine flour, salt and pepper in large ziploc bag or bowl.
Add in pork chops and shake until they are covered with flour.
In skillet, warm olive oil. Brown pork chops on both sides. Do not cook throughly.
Place browned pork chops in slow cooker.
Pour cream of mushroom soup over chops.
Cook on low 7-8 hours.
Chops will be very tender and tasty!
Reserve gravy in slow cooker to top mashed potatoes.

Enjoy!

Mexican Pork Roast (Slow Cooker)

1 Pork Roast
1 Can Tomato Sauce
1 Can El Pato Sauce, Green
3/4 C. Brown Sugar
2 Tbs diced Minced Garlic

Cooking Instructions:
Place Pork Roast in bottom of slow cooker.
Combine remaining ingredients and pour over Roast.
Cook 6-8 Hours on low. Shred and return to juices for 1 more hour.


Enjoy!

Texas BBQ /Pulled Pork Sandwiches (Slow Cooker)

1 Beef Briskit OR Pork Shoulder Butt

1-2 Bottles BBQ Sauce (depending on how much beef/pork you are cooking)
6-8 Hamburger Buns

Make the Meal:
Place meat on slow cooker and cook on low for 8-10 hours. ( you may cook overnight, if needed)
Shred with a fork, removing any remaining fat. Drain all grease.
Stir in BBQ sauce.
Serve atop hamburger buns.


Enjoy!

Teryaki Pork Loin (Slow Cooker)

1 Pork Loin
2 C. Water
2 C. Brown Sugar
2 C. Soy Sauce
1 1/2 Tsp Smoke Flavor
2 Tsp. Garlic
1 Tsp. Sesame Seed Oil
1 Tsp. Ginger

Compile in Slow Cooker:
Place Pork Loin in bottom of slow cooker. Mix all ingredients in a bowl. Pour over Pork Loin and cook in slow cooker for 6 hours on low.



Enjoy!

Soy Sauce Chicken (Slow Cooker option)

4-6 Boneless Skinless Chicken Breasts
3/4 C. Soy Sauce
1/2 C. Brown Sugar
1/2 tsp. Dry Mustard

Make the Meal:
Place chicken in baking dish.
In separate bowl, combine remaining ingredients.
Pour over chicken.
Cook at 300* for 1 hour.


Slow Cooker Option:
Cook for 6 hours on low.



Enjoy

Southwestern Chicken (Slow Cooker)

2 (15 1/4oz) Cans Corn, drained
1 (15 oz) can Black Beans, drained & rinsed
1 (16 oz) jar Chunky Salsa, divided in half
6 Boneless Skinless Chicken breasts
1 C. lowfat Cheddar Cheese, shredded

Make the Meal:
Combine corn, beans and 1/2 of the salsa in slow cooker.
Top with chicken. Pour remaining salsa over chicken.
Cover and cook on high 3-4 hours or low 7-8 hours.
Just before serving, sprinkle with cheese, cover for 5 minutes to allow cheese to melt.

Enjoy!

Enchiladas (Slow Cooker option)

1 Pound Ground Beef
1 Onion
1 Clove Garlic
1 (10 3/4oz) Can Cream of Mushroom Soup
1 (4.5 oz) can Diced Green Chiles
1 (10oz)Can Enchilada Sauce (Red)
10 Corn Tortillas
3 C. Shredded Monterey Jack Cheese

Prepare the Beef Mixture:
In a frying pan on the stove, brown the Ground Beef, Onion and Garlic. Drain excess grease. Put meat mixture back in frying pan and add Cream of Mushroom Soup and undrained Chiles.

Layer ingredients in Slow Cooker
Spray the slow cooker with non-stick cooking spray. Spread 1/4 Cup of the Enchilada Sauce over the bottom. Then layer 4 Tortillas Then 1/3 of the Beef Mixture. Then add 1/4 Cup Enchilada Sauce Sprinkle 1C Cheese. Repeat until ingredients are gone. Cook 4 1/2 to 5 hours on Low in Slow Cooker.

Tips & Hints
This meal can be made ahead of time in the slow-cooker dish and refrigerated or frozen until you are ready to cook it. You can also make this meal in a casserole dish. Layer as directed, and bake at 375 degrees for 45 minutes.

Enjoy!

Potato Bar

Baking Potatoes
1/8 C. Butter
1/3 C. Rock Salt

TOPPINGS
1 can Olives, sliced
1 Green Pepper, diced
5 slices pre-cooked bacon
1 bunch Chives
1/2 C. grated Cheese
Sour Cream

Make the Meal:
Pierce washed potato with fork. Rub potato with butter and rock salt. Bake at 375* for 1 hour. Remove from oven. When cool enough to handle, cut open and top with toppings.

SLOW COOKER Baking Option:
Bake on low 6 hours or high 4 hours.

Enjoy!

Pot Roast (Slow Cooker option)

1 Pot Roast
6-8 Potatoes
1 1/2 lb bag baby carrots
1 Onion, diced
1 pkg. dry Onion Soup Mix
3/4 C. Flour
1 tsp Salt
1 tsp Pepper
3 Tbs Oil

Make the Meal:
Mix four, salt & pepper on a plate. Cover roast with flour mixture. In frying pan, warm oil. When hot fry "floured" roast until browned on outside edges. Remove from pan and place in roaster or slow cooker. Cut potatoes into quarters. In separate bowl, add potatoes, carrots, onion and onion soup mix. Stir so seasonings cover vegetables. Add vegetables to roaster or slow cooker.
If roasting in over, cover with lid and cook in over at 300* for 3 1/2 hours.
If using slow cooker, cover, and cook on low 7-8 hours.





Enjoy!

Pizza Casserole (Slow Cooker option)

1 1/2 Lbs ground beef, cooked & drained
1 lb. sausage, cooked & drained
1 lb corkscrew pasta, cooked & drained
4 (14oz)jars pizza sauce
2 C. (8oz) shredded Mozzarella cheese
2 C. Parmesan Cheese (freshly grated)
2 (4oz) can mushrooms (drained)
2 (3oz) pkgs sliced pepperoni
1/2 C Onion (finely chopped)
1/2 C. Bell Pepper (finely chopped)
1 clove garlic

Slow Cooker:
Add all ingredients into slow cooker, stir and cook on low 4 hours or high 2 hours.


Oven:
Combine all ingredients in a bowl and transfer into baking dish coated with cooking spray. Cover with foil and cook at 375 degrees for 45 minutes.



Enjoy!

Mushroom Chicken (Slow Cooker option)

4-6 skinless Chicken Breasts
2 tbs. Butter
1 (10 3/4 oz) Can Cream of Chicken Soup
1/2 C. dry Sherry
1 Tsp dried tarragon or rosemary, or both
1 tsp. Worchester Sauce
1/4 tsp Garlic Powder
8 oz. Container sliced fresh mushrooms

Make the Meal:
Place chicken in bottom of slow cooker.
In saucepan, combine remaining ingredients.
Heat until smooth. Pour over chicken.
Cover and cook on low 4-6 hours.


Non-Slow Cooker Method:
Place chicken in baking dish. In saucepan, combine remaining ingredients. Heat until smooth. Pour over chicken. Cook at 350* for 45 minutes, or until chicken is cooked throughly.


Enjoy!

Italian Chicken (Slow Cooker option)

4 chicken breasts, boneless skinless
1 envelope italian salad dressing mix
1/4 C. water
1 8oz pkg Cream Cheese, softened
1 Can Cream of Chicken Soup
1 can mushrooms

Slow Cooker:
Place chicken in slow cooker. Combine Italian Dressing mix and water and pour over chicken. Cook on low for 3 hours. Beat cream cheese and soup together. Stir in mushrooms. Pour over chicken and cook 1 hour longer. (3 hours total cooking time)


Oven:
Place chicken in casserole dish. Combine Italian Dressing mix and water and pour over chicken. Cook at 375 degrees for 30 minutes. Beat cream cheese and soup together. Stir in mushrooms. Pour over chicken. Cook 20 minutes longer. (50 minutes cooking time

 Enjoy!

Golden Chicken with Noodles (Slow Cooker)

6-8 Boneless Skinless Chicken Breasts
2 Cans Cream of Chicken Soup
1/2 C. water
1/4 C. Lemon Juice
1 Tbs. Dijon Mustard
1 1/2 tsp garlic powder
1 Pkg baby carrots
6-8 C Hot cooked Egg Noodles (cook just before serving)

Make the Meal:
Place Chicken and Carrots in slow cooker. Stir all remaining ingredients (except noodles) together in a separate bowl. Pour over chicken. Cook on low 6-8 hours. Serve over egg noodles.


Enjoy!

Garlic Chicken (Slow Cooker)

4-6 Potatoes ( Cut in 1/4s)
4-6 Chicken Breasts of Thighs
12 oz Pear Shape Tomatoes (Roma Type)
12 Cloves Garlic (peeled & Crushed) or 12 tbs. pre diced garlic
1/2 tsp Tyme
1/8 tsp fennel seeds
1/4 tsp Pepper
1 tsp. Dry Mustard
1/4 Cup Dry White Wine
2 Tbs. Cornstarch blended with 2 Tbs Water

Make the sauce:
Place Potatoes, Tomatoes, and Chicken in bottom of slow-cooker. In a bowl combine all remaining ingredients. Pour over Chicken and Veggies.

Cook:
Cook in slow cooker on Low for 8 hours or High for 4 1/2 hours.

Tips and Hints:
It is often much easier to use pre-diced garlic that can be purchased in the produce section of the grocery store or the spice section in Costco. It saves prep time.

Enjoy!

Continental Chicken (Slow Cooker)

2 1/4 package Dried Beef
6-8 boneless skinless chicken breasts
6-8 bacon slices
1 Can (10 3/4 oz ) Cream of Mushroom Soup
1/4 C. Sour Cream
1/4 C. Flour
3 Cups Butter Noodles (Cooked prior to serving)

Make the Meal:
1. Arrange beef in bottom of slow cooker.
2. Wrap each piece of chicken with a strip of bacon. Place on top of dried beef.
3. Combine soup, sour cream and flour in a separate bowl. Pour over chicken.
4. Cover and cook on high for 3-4 hours or low for 7-9 hours. 5. 20 Minutes prior to serving, Boil butter noodles according to package directions. Drain noodles then serve chicken over butter noodles.






Enjoy!