Peach Glazed Pork Chops

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Ingredients

  • pork chops

  • salt, pepper, cinnamon

  • peach preserves (can also use jam, apricot jam)

  • Worcestershire sauce

  • 1/2 cup chicken broth

  • 1 tsp chili paste (sriracha)

Directions

  1. Season all your pork chops with salt, pepper, and cinnamon.

  2. Sear hard on both sides and remove from pan.

  3. Add broth, jam, Worcestershire sauce, and chili paste. Simmer for 5 minutes until thick.

  4. Add pork chop back into pan and cook until pork is no longer pink in the center, only a few minutes.

  5. Serve with veggies and rice, don’t forget to spoon the sauce all over everything!

Slow Cooker Meatball Sliders

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Ingredients

  • 1 can cranberry sauce

  • 15 ounces tomato sauce

  • 1/2 tsp crushed red pepper flakes

  • 1 package dry onion soup mix

  • 1.5 pounds frozen meatballs

  • sliced provolone cheese

  • small split rolls

Directions

  1. Combine first 4 ingredients in your slow cooker and cook on low for 3-4 hours.

  2. Put meatballs and sauce on the rolls, top with cheese and serve!

Slow Cooker Thai Chicken with Ramen Noodles

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Ingredients

  • 1.5 pounds sliced chicken breast

  • 1-2 sliced bell peppers (I used red)

  • 2 cups chicken broth, divided in half

  • 1/4 cup soy sauce

  • 2-3 cloves of minced garlic

  • 2 TBSP cornstarch

  • 1/2 cup peanut butter

  • 10-16 ounces of ramen noodles

  • topping ideas - cilantro, chopped peanuts, sliced green onions

Directions

  1. Put the first 5 ingredients in the slow cooker and cook on low for 3-4 hours.

  2. Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.

  3. Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings.

Slow Cooker Ham and Potatoes

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Ingredients

  • 1.5 pounds sliced red potatoes

  • 2-4 sliced anaheim or poblano peppers

  • 8 ounces sliced deli ham

  • 2-4 TBSP olive oil

  • 1 TBSP dried oregano

  • 1/2 tsp salt

  • 1 cup shredded cheese of your choice

Directions

  1. Mix all ingredients in your slow cooker except the cheese.

  2. Cook on low for 7 hours or high for 4 hours.

  3. Top with cheese and serve.

Freezer Crescent Zucchini Pie

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Ingredients

  • 2 tubes refrigerated crescent rolls

  • 4 tsp dijon mustard

  • 8 cups sliced zucchini

  • 2 cup chopped onion

  • 12 tsp butter

  • 4 eggs, lightly beaten

  • 2 cup shredded mozzarella cheese

  • 2 cup Colby-Monterey Jack cheese

  • 8 slices cooked and chopped bacon

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

Directions

  1. Place crescent dough into a 9x13 or 10x15 baking dish. Press dough onto the bottom and up the sides to form a crust. Seal seams. Spread crust with mustard.

  2. In a large skillet, saute the zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. Pour into crust.

  3. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

    How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat in the oven or microwave.

Bean Lettuce Wraps

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Ingredients

  • 1 can black beans

  • 2 TBSP chopped cilantro

  • 1/2 cup chopped bell pepper

  • 1/2 cup mayo

  • 1 TBSP lime juice

  • your favorite tortillas

  • lettuce

Directions

  1. Mash the beans slightly and add the cilantro, bell pepper, mayo, and lime juice. Stir until combined.

  2. Place the bean mixture on a tortillas and top with lettuce or spinach.

  3. Try the raw tortillas that you need to heat on a griddle, they really make this a delicious treat!

Sheet Pan Cajun Chicken & Veggies

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Ingredients

  • olive oil

  • 6 ears of corn, shucked and cut into 4 pieces

  • 16 oz baby bell peppers, halved and seeded

  • 1 tsp fresh thyme

  • 4 tsp cajun seasoning

  • 1 tsp salt

  • black pepper, to taste

  • 6 boneless, skinless chicken breasts

  • 2 grated garlic cloves

  • hot sauce, for serving

Directions

  1. Preheat oven to 425 degrees. Place olive oil on baking sheets. Combine corn, bell peppers, thyme, 1 tsp each of cajun seasoning, salt, and pepper. Mix until well coated.

  2. Add chicken to the sheet pans and coat with same seasonings.

  3. Bake for 25 minutes, rotating the baking sheets halfway through. Or until chicken is cooked through and vegetables are tender. Transfer chicken to a platter.

  4. Add hot sauce to each tray of vegetables and toss until vegetables are glazed. Add to the platter with chicken.

Crock-Pot Honey-Glazed Chicken Wings

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Ingredients

  • 4 lbs chicken wings

  • 1 cup honey

  • 1/2 cup soy sauce

  • 1 clove minced garlic

  • 2 tbsp tomato paste

  • 2 tsp water

  • 1 tsp black pepper

Directions

  1. Put the chicken wings into crock pot. Combine honey, soy sauce, remaining oil, and garlic in medium bowl. Whisk in tomato sauce, water, sugar, and pepper.

  2. Pour sauce over chicken wings. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

Crock-Pot Southwestern Mac and Cheese

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Ingredients

  • 8 oz elbow macaroni

  • 14 oz diced tomatoes with green peppers and onions

  • 10 oz diced tomatoes with mild green chiles

  • 1 1/2 cup salsa

  • 3 cups shredded, Mexican cheese blend

Directions

  1. Coat the inside of the crock pot with non-stick cooking spray. Place macaroni, tomatoes, salsa, and 2 cups cheese in crock pot. Cover, cook on low 3 3/4 hours.

  2. When cooked, sprinkle remaining 1 cup cheese over macaroni. Cover, cook on low 15 minutes or until cheese is melted.

Sausage & Meatballs Un-foiled Dinner

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Ingredients

  • 1 package frozen broccoli

  • 2 peeled, cubed potatoes

  • 3 sliced carrots

  • 1 chopped onion

  • 1 lb sliced kielbasa

  • Frozen meatballs

  • 1 can beef broth

  • lemon-pepper seasoning

Directions

  1. Put all ingredients except broccoli into a 9x13 baking dish, sprinkle with lemon pepper seasoning.

  2. Bake, covered, at 350 degrees for 1.5 hours and then add broccoli. Bake uncovered another 20 minutes.

Chicken & Rice Casserole

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Ingredients

  • 2-1/2 cups diced cooked chicken

  • 2 cups cooked rice

  • 1 cup diced celery

  • 1 can sliced water chestnuts

  • 1 tbsp minced onion

  • 1 tsp lemon juice

  • 1/2 tsp crushed rosemary

  • 1/4 tsp pepper

  • 3/4 cup mayonnaise

  • 1 can cream of chicken soup

  • 1/2 cup cornflake crumbs

  • 3 tbsp butter

Directions

  1. In a large bowl, stir all ingredients except cornflakes. Spoon into a 2 qt. casserole dish.

  2. Sprinkle cornflakes over the top.

  3. Bake uncovered at 350 degrees for 30-35 minutes. or until heated through. Serve.

Chicken & Sausage Cassoulet

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Ingredients

  • 3/4 lbs dried navy beans

  • 3 cups water

  • 1 bay leaf

  • 1 tsp salt

  • 1 can chicken broth

  • 1/4 lb cooked, diced bacon

  • 4 chicken legs or thighs

  • 2 quartered carrots

  • 2 quartered onions

  • 1/4 cup chopped celery

  • 1 cup canned diced tomatoes

  • 2 crushed garlic cloves

  • 1/2 tsp ground sage

  • 1/2 lbs chopped smoked sausage

Directions

  1. Cook dried navy beans in your favorite way. I like the instant pot! Use chicken broth for more flavor.

  2. Sear the chicken on all sides in a hot pan. Season your chicken with salt and pepper first!

  3. In a large casserole dish, combine the beans with cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, and sage. Top with the chicken.

  4. Cover and bake at 350 degrees for 1 hour. Uncover and add sausage. Bake more 30-35 minutes or until beans are tender. Discard bay leaf.

Chicken Broccoli Lasagna

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Ingredients

  • 1 chopped onion

  • 1/4 cup butter

  • 1/2 cup flour

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 can chicken broth

  • 1-3/4 cups milk

  • 2/3 cup grated parmesan cheese

  • 1 package frozen broccoli

  • 9 lasagna noodles, you can either cook them or put them in raw and add 1/2 cup water to the pan.

  • 1-1/3 cups cooked and chopped ham

  • 2 cups shredded Monterey jack cheese

  • 2 cups cubed cooked chicken

Directions

  1. In a large skillet, sauté onion in butter until soft. Whisk in in the flour, salt, and pepper. Stir in broth and milk then bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in parmesan cheese and broccoli.

  2. Spread 1/2 cup of the broccoli mixture into a greased 13x9x2 inch baking pan. Layer with 3 noodles, 1/3 of the broccoli mixture, 1 cup ham, and 1 cup Monterey jack cheese.

  3. Next layer is 3 noodles, 1/3 of the broccoli mixture, all of the chicken, and 1/2 cup of the Monterey jack cheese. Top with the remaining noodles, broccoli, and ham.

  4. Cover and bake at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with the remaining cheese, let bake for 15 more minutes. Let stand for 15 minutes before serving.

Beef Fajitas

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Ingredients

  • 2 pounds flank steak, sliced thinly

  • 1 can Rotel

  • 2 garlic cloves, diced

  • 1-2 sliced jalapeños

  • 1/4 cup chopped cilantro

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 2 sliced bell peppers

  • tortillas for serving

Directions

  1. Place beef in the slow cooker.

  2. Top with all the other ingredients except the peppers.

  3. Cook on low for 7-8 hours, then place bell peppers on top. Cook for another hour.

  4. Serve over tortillas!

Slow Cooker Italian Sausage Sandwiches

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Ingredients

  • 10 Italian sausage links

  • 1 jar spaghetti sauce

  • 2 bell peppers, sliced

  • 1/2 cup water

  • 1/4 cup grated parmesan or Romano cheese

  • 2 TBSP Italian seasoning

  • 2 loaves of french bread

Directions

  1. Brown sausage in a skillet and place in the slow cooker.

  2. Add the rest of the ingredients and cook on low for 4 hours.

  3. Slice the french bread and put sausage with sauce on the bread.

  4. Top with extra cheese and enjoy!

Slow Cooker Shredded Beef Sandwiches

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Ingredients

  • 3-4 pounds of bottom round roast

  • 1 can cream of mushroom soup

  • 1 packet of onion soup mix

  • 2-4 ribs of chopped celery

  • 12-15 Kaiser rolls

Directions

  1. Cut the roast into 2-4 pieces and place in slow cooker.

  2. Mix the rest of the ingredients and pour over the beef.

  3. Cook on low for 8-10 hours.

  4. Shred and serve on the rolls.

Slow Cooker Round Steak Stir Fry

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Ingredients

  • 1 chopped onion

  • 1 cup chopped celery

  • 1/3 cup soy sauce

  • 1 tsp sugar

  • 3 cloves garlic, minced

  • 1/2 tsp crushed rep pepper flakes

  • 2 lbs. beef round steak

  • 2 bell peppers, sliced

  • 1 can drained bean sprouts

  • 1 can drained water chestnuts

  • 8 oz. tomato sauce

  • Cooked rice

Directions

  1. Mix first 6 ingredients in the slow cooker and place the round steak on top.

  2. Cook on high for 3-4 hours.

  3. Remove steaks and slice. Add remaining ingredients except the rice and put the sliced steak back in.

  4. Cook on low 1-2 more hours.

  5. Serve on hot rice.

Slow Cooker Meatball Soup with Veggies

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Ingredients

  • 32 oz. fully cooked meatballs

  • 16 oz. favorite frozen veggies

  • 1 package coleslaw mix

  • 2 cans chili beans

  • 30 oz. beef broth

  • 1 chopped onion

  • 4 cloves of garlic, chopped

  • 1 TBSP Worcestershire sauce

  • 1 tsp Italian seasoning

  • 26 oz. of spaghetti sauce

Directions

  1. Place all ingredients in an 8 quart slow cooker.

  2. Cover and cook on low for 8 hours.

  3. Taste for salt and serve!