Cheesy Italian Chicken

Source: twowild.blogspot.com via Bernadete on Pinterest

Cheesy Italian Chicken

 4-6 boneless, skinless chicken breasts
2 cans of cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs
2 cups Monterey Jack Cheese

Mix all ingredients together in freezer bag. Seal well and freeze. As always please make sure you use a good quality freezer bag to insure quality freezing.

To Cook:
Thaw completely in the fridge before putting in your slow cooker.
Cook in slow cooker for 6-8 hours. Stir often so the cheese doesn't stick to the bottom/sides.
Serve over rice or noodles.
You may want to add a dash of milk to thin the sauce, after it has been cooked some and you see how thick it is.

Review: I have yet to make this as I prepared it as a freezer meal. Update will be posted once I have completed the recipe.

Italian Beef Sandwiches

Source: eatathomecooks.com via Alisha on Pinterest

 Italian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice or half of large jar.

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, on high and cook it for 5-6 hours

Review: This recipe is a family favorite!! We love the way it tastes. My husband even takes this to work and shares with the guys :)

Freezer Meal: Divide into 2 equal  size containers and freeze. When ready to eat  thaw meat and reheat. Top French rolls with Italian beef and a slice of Provolone cheese. Place under broiler until cheese melts. Serve.

SLOW COOKER CHICKEN CORDON BLEU

Source: chef-in-training.com via Bernadete on Pinterest

SLOW COOKER CHICKEN CORDON BLEU

recipe from: AllRecipes.com


6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry  bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Enjoy!

Review:  Made this today. It was oh so good.  Watch the cook time as I have previously made something similar and it burnt.

Southern Yank Pulled Pork BBQ

Southern Yank Pulled Pork BBQ 

Source: tryrecipe.net via Bernadete on Pinterest

Ingredients
1 cup bottled barbecue sauce
3/4 cup ketchup
1 1/2 cups chopped onion
1 cup chopped celery
1 cup water
3 cloves garlic, chopped
1/4 cup honey
1/4 cup light brown sugar
1/4 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1 tablespoon hot pepper sauce (such as Tabasco, or to taste
salt and ground black pepper to taste
1 (3 pound) pork shoulder roast


Directions
Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce

I used 1 tsp of tabasco as my family  likes things   mild. Overall this tasted great. 

Crockpot Mongolian beef

Crockpot Mongolian beef
 

Source: onceamonthmom.com via Bernadete on Pinterest

Ingredients:

• 1.5 pounds beef flank steak, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 0.5 teaspoons minced ginger
• 2 cloves garlic, minced
• 0.75 cup soy sauce
• 0.75 cup water
• 0.75 cup brown sugar
• 0.25 cup cornstarch
• 0.5 cup shredded carrots
• 3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze, To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Review:
 I love that this can be frozen, it had good flavor.

Crock pot Cheesy Chicken and Rice

Crock pot Cheesy Chicken and Rice

Source: southernplate.com via Bernadete on Pinterest

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot

Review: 

 This was just OK, it was a little bland and lacked flavor.  I did like that it was simple to prepare though. 

Chile Colorado Burritos

Chile Colorado Burritos

Source: food-pusher.blogspot.com via Kelly on Pinterest

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

Heat up refried beans in the microwave.

Put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito 

Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

Review:This is cooking now in the crockpot. We are excited to try this one tonight for dinner. 

Chessy Chicken Tater Tot Casserole

Source: thecountrycook.net via Bernadete on Pinterest

Ingredients:
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Directions: 

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

Add diced chicken on top.  Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours.

Review: Who can go wrong with an all in one chicken and  potato dish that you can throw in the slow cooker!! Loved it! The best part is it can be made ahead and cooked when needed ( just leave out the   milk until ready to bake.)

Ropa Veija

Ropa Veija from here

Source: faithfulprovisions.com via Bernadete on Pinterest

Ingredients

2 lbs flank steak or stew meat (i.e.- chuck roast)
1 cup salsa (tomato sauce based – like Chi Chi’s or Old El Paso)
1 can diced tomatoes with green chilies (Rotel)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 large bell pepper cut into slices

For Serving!
Corn or Flour Tortillas
Diced Avocado
Pico Di Gallo or diced tomatoes and onions
Fresh squeezed limes
cilantro



Instructions

1.Combine all ingredients in a slow cooker.
2. Cook on low for 8 hours.
3. Before serving, take two forks and shred beef stir with juices.
4. Serve over warm corn tortillas and garnish with pico di gallo, avocados, lime and cilantro.

Review: The meat had great flavor and love that it is easy to  prepare.

Slow Cooker Chicken Caesar Sandwiches

Here is another great dinner idea. I love this one as well because it can be easily adapted to a 30 minute meal by shredding  pre cooked chicken and adding the increadings over the stove top! 

Slow Cooker Chicken Caesar Sandwiches
Source: Sweet Treats and More

Source: the-girl-who-ate-everything.com via Bernadete on Pinterest

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Review: 

This was simple to put together and it tasted great. It is also easily adapted to a 30 minute meal! 

Cajun Chicken and Shrimp Creole

Another mommy favorite because you simply add everything into the crockpot and let it cook the day away and just in time for dinner you add the shrimp and cook up some rice! This was also a kid pleasing dish in our household!

Source: momswithcrockpots.com via Bernadete on Pinterest

Cajun Chicken and Shrimp Creole

Type: dinner

Prep Time: 10 mins

Cooke Time: 9 hours

Total Time: 9 hours 10 mins

Serves: 6

Ingredients

• 1 pound boneless skinless chicken thights
• 1 Red Bell Pepper, chopped
• 1 large onion, chopped
• 1 stalk celery diced
• 1 can (15 oz) STEWED TOMATOES, UNDRAINED AND CHOPPED
• 1 Clove garlic minced
• 1 TBSP sugar
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 lb shrimp peeled, Deveined and cleaned
• 1TBSP Fresh Lemon Juice
• Louisiana Hot Sauce to taste
• Hot cooked rice

Directions

1. Place chicken in crock pot.
2. Add Bell pepper, onion, celery , tomatoes, garlic, sugar, paprika, Cajun seasoning, salt, and pepper. Cover and cook on low 7-9 hours or on high 3-4 hours
3. Add shrimp, lemon juice and hot sauce. Cover an cook 45 minutes to 1 hour or until shrimp are done. Serve over hot rice.

Review: This recipe had great flavor. My husband does not like his food spicy so this had the perfect amount of heat in it for us. It also tasted great the next day!

Source: allrecipes.com via Bernadete on Pinterest

Slow Cooker Corned Beef and Cabbage

Ingredients

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• 1/2 head cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour

Review: This tasted good. I have never made corned beef and cabbage any other way. Overall a good recipe.

Bacon Cheese Potatoes (Slow Cooked)

Source: momswithcrockpots.com via Bernadete on Pinterest

Bacon Cheese Potatoes (Slow Cooked)

Ingredients

• 1/4 pound bacon, diced
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced
• 1/2 pound cheddar cheese, thinly sliced
• salt and pepper
• butter
• Green Onions (optional)

Directions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

Review:Simple PERFECTION!

Slow Cooker Chicken Marsala Recipe Slow Cooker Chicken Marsala Recipe

Slow Cooker Chicken Marsala Recipe

Source: flickr.com via Bernadete on Pinterest

INGREDIENTS:

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

DIRECTIONS:

1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.

4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with Parmesan cheese.

Review: smells great...it's baking now!

Brisket

Source: foodnetwork.com via Bernadete on Pinterest

Ingredients

2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Review: currently in the slow cooker. Smells delicous. I combined the ingredients before adding to the c

Cheddar Bacon chicken

Source: sandralee.com via Bernadete on Pinterest

1 large onion, peeled and diced large

1 package (16-ounce) diced red potatoes, Reser’s®

1 cup frozen diced green pepper, Pictsweet®

4 boneless skinless chicken breasts, rinsed and patted dry

1 1/2 teaspoons garlic salt, McCormick®

1 1/2 teaspoons ground black pepper

1 can (10-ounce) condensed cheddar cheese soup, Campbell’s®

3/4 cup Bass Ale®

3/4 cup bacon crumbles, Hormel®

Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.

2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.

3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken. 4. Cover and cook on LOW setting for 31/2 to 41/2 hours. Serving ideas: Serve hot with chive garnish.

Review: This dish had a good amount of flavor and tasted great the next day as well.

Angel Chicken

Ingredients

Source: cleverlyinspired.blogspot.com via Janet on Pinterest

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered (sauteed First)

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (sauteed first)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine(I used chicken broth)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Directions:

1.Preheat oven to 350 degrees.

2. Saute mushrooms in two tablespoons of olive oil if desired.

3. Melt butter in sauce pan, add dressing packet, white wine, mix well.

4. Add soup and cream cheese. Stir until it combines and melts.

5. Place chicken on bottom of 9x 12 baking dish add mushrooms and sauce. Bake in a preheated 350 degree oven for 60 minutes.

**To bake in slow cooker add mushrooms to the bottom of the slow cooker, add chicken and sauce. Cook on low for 5 hours.

Review: Amazingly good flavor. My 2 year old asked for more, and after dinner my husband stated " That was a good dinner I liked it." So it's two thumbs way up in my book!

Bacon Ranch slow cooker Chicken

Bacon Ranch slow cooker Chicken

Source: healthifiedkitchen.blogspot.com via Windsor on Pinterest

Ingredients:

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Directions:
Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodle

Buttermilk Mushroom pork chops

Source: delightfulcountrycookin.com via Debra Casteel on Pinterest

Buttermilk Mushroom Pork Chops
6-8 boneless pork chops
salt and pepper
1/4 cup flour
16 oz. mushrooms
1 T. butter
1/2 cup white wine (or chicken broth)
1 T. basil
1/2 t. salt (optional)
1 cup buttermilk
1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour. Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray. Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes). Add white wine, scraping up any browned bits from the bottom of the pan. Pour mushrooms and wine over pork chops; sprinkle basil over the tops. Cook on high for 4 hours. Combine salt, buttermilk, and soup; mix well. Pour mixture over top of pork chops, and cook for another 30 minutes. Stir to combine before serving.

Review: Made exactly as stated.. this was soo good. The gravy made from the recipe tasted great over rice!

Smothered Pork Chops

Smothered Pork Chops

5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Review: Made as stated and it was GREAT! This was very tasty!