Crock Pot Parmesan Honey Pork Roast

 

Ingredients:
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

CRAZY GOOD CHICKEN CASSEROLE

 

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup...
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Lasagna Love-Muffins

 

 

Ingredients:

• 2 (10-ounce) boxes frozen chopped spinach
• 2 cups part-skim ricotta cheese
• 1 whole egg
• 1 egg white
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1.5 cups shredded part-skim mozzarella cheese
• 1 1/4 jars marinara sauce (approx. 30oz)
• 18 whole grain lasagna noodles, cooked
• 1.25 lb lean ground turkey (at least 90% lean)
• 2-3 zucchini/Summer Squash

Preparation:

Directions:

1. Preheat oven to 450 degrees.
2. Slice zucchini (and/or summer squash) into rounds and line up on cookie sheet sprayed liberally with oil spray. Roast in oven for 16-18 minutes. Pull out and set aside. 
3. Cook ground turkey in a skillet over medium-high heat and drain. Add half jar of tomato sauce and mix thoroughly. Set aside.
4. Cook and drain the spinach well, then set aside.
5. In a large bowl, mix together ricotta cheese, egg, egg white, ground black pepper, garlic, basil, and oregano. Add the spinach and mix thoroughly.
6.  Decrease oven temperature to 350 degrees. Coat 3 Jumbo muffin tins with oil spray (total of 18 muffin cups).

Lasagna muffin assembly:

1. Cut all 18 cooked lasagna noodles in half. Spoon 1 tablespoon tomato sauce on bottom of each muffin tin.
2. Top with 2 half noodles, criss-crossed on bottom of each muffin tin to create a basket.
3. Add one zucchini round, then a heaping tablespoon of turkey mixture.
4. On top of that, add a heaping tablespoon of spinach/ricotta mixture, plus another zucchini round and a heaping tablespoon of marinara sauce.
5. Lastly, sprinkle grated mozzarella cheese evenly over 18 lasagna muffins.
6. If you have leftover zucchini/summer squash rounds, add on top as garnish.
7. Cover tins loosely with tinfoil (so cheese doesn’t get stuck) and bake for 30 minutes.
8. Remove foil and cook for another 5-7 minutes until cheese is golden brown, hot and bubbly. 

Makes 18

Chicken Lasagna

 

From Jan Bouma
1/2 cup chopped onion
3 T butter/margarine
2 cans Cream of Chicken Soup (may use half mushroom soup)
1 small can or jar chopped green chilis
2 cups shredded cheddar cheese
9 lasagna noodles, cooked
2 cups cottage cheese (may use 1 cup ricotta, 1 cup cottage cheese)
3-4 cups cooked chicken breast, chopped or shredded
3-4 cups shredded mozzarella cheese

Spray 9 x 13 pan with Pam.  Preheat oven to 350º.  Saute onions in butter, stir in soup and chilis.  Stir in cheddar cheese until melted.  Layer 3 cooked noodles, 1/2 of chicken, 1/3 (1-1/3 cup) of sauce, 1/2 of cottage cheese, 1/3 mozzarella.  Repeat. Top with layer of noodles, sauce and mozzarella cheese.  Bake at 350º for 45-60 minutes.  Cool for 15 minutes, to thicken, before serving.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Pasta Fagioli in the Crockpot~

 

just like Olive Garden 
2 lbs ground beef 
1 onion, chopped 
3 carrots, chopped 
4 stalks celery, chopped 
2 (28 ounce) cans diced tomatoes, undrained 
1 (16 ounce) can red kidney beans, drained 
1 (16 ounce) can white kidney beans, drained 
3 (10 ounce) cans beef stock 
3 teaspoons oregano 
2 teaspoons pepper 
5 teaspoons parsley 
1 teaspoon Tabasco sauce (optional) 
1 (20 ounce) jar spaghetti sauce 
8 ounces pasta 
Directions: Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes. Serve with a nice crisp green salad and some garlic bread! Enjoy

Slow Cooker BBQ Ribs

 

1 rack of ribs
1-2 tbsp. mustard
1/2 tbsp. salt
1 tbsp. garlic salt
1 tbsp. seasoned salt
1-1 1/2 c. your favorite bbq sauce (We used Famous Dave's BBQ sauce)

Season ribs with mustard, salt, garlic salt, and seasoned salt. Cook ribs in crock pot on high 4-6 hours. Add bbq sauce cook an additional 1-2 hours.

SLOW-COOKER SALSA CHICKEN!

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

SWEET HAWAIIAN CROCK-POT CHICKEN

 
SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Crockpot Beef Stroganoff Recipe

The Absolute BEST Crockpot Beef Stroganoff Recipe  


2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Sesame Chicken for slow cooker

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Oven Baked Tacos

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

MELT IN YOUR MOUTH CHICKEN

This Chicken is TO DIE FOR!!! You Gotta Try it!!! Sooo Tender & Juicy!

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Crock Pot Steak Dinner

 

What a GREAT IDEA!!
Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Crock Pot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Bacon Wrapped Chicken

From Gloria

6 boneless skinless breast halves-4 oz. each
1 carton (8 oz.) spreadable chive and onion cheese
1 tablespoon  butter
6 strips of bacon

Flatten chicken to 1/2 inch thickness.  Spread 3 tablespoons crean cheese over each.  Dot with butter and sprinkle with salt.  Roll up. Wrap each with bacon strip.  Place,seam side down in a greased 13 x 9 baking dish.  Bake uncovered at 400 degrees for 35-40 minutes.  Broil 6 inches from  the heat for 5 minutes or until the bacon is crisp.

Yields: 6

Slow Cooker Coke Chicken

Slow Cooker Coke Chicken

Ingredients

• 1 Fryer
• 1 Lemon
• 1 Onion
• 1 Bottle BBQ Sauce
• 1 Can (12oz.) Coca Cola

Instructions:  Peel onion and cut into quarters. Cut whole lemon into Quarters. Place fryer in crock pot. Toss in onion quarters and lemon quarters. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low all day or high 3 to four hours.

Poppy Seed Ham Rolls

Ingredients

• 1 stick butter
• 2 tablespoon dijon mustard
• 1 tablespoon poppy seeds (optional)
• 2 teaspoon Worcestershire sauce
• 1 teaspoon grated onion
• 8 ounces thinly sliced ham
• 2 (6 ounce ) packages Swiss cheese
• 2 packages rolls (in tin pans)

Instructions

1. Combine butter, mustard, poppy seeds, Worcestershire, and onion into a small sauce pan and heat until butter is melted.
2. While that is heating through, remove rolls from pan and slice in half and remove the top, like a sheet.
3. Pour 1/4 of butter mixture on bottom layer of rolls.
4. Layer ham and cheese, then top with another 1/4 of the butter mixture, then put roll top on. Repeat with second pan.
5. Place in oven for 15 minutes or until cheese is melted and it is heated through.
6. Slice along roll lines (to create individual sandwiches) and remove from pan to serve.