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CROCK POT RECIPES OR ANY RECIPE SHARE

Oct 17, 2012 - 49 comments

This is an easy one---  tasty and not too salty

Chicken with Veggies n Gravy

4 medium carrots, chopped
4 ribs celery, chopped
1 medium onion, chopped
(did these more in slices really)
2 boneless skinless chicken breast halves
1/4 t pepper
1 can (10 3/4 oz) cream of chicken soup, undiluted
2/3 cup water
1/3 cup white wine or chicken broth (I used the wine, actually I justed used sherry I keep for cooking)

1. Place carrots, celery, and onion in crockpot.  top with chicken.  sprinkle with pepper.
2. in a small bowl, combine the soup, water, wine or chicken broth, and pour over chicken.  Cover and cook on low for 4 to 5 hours.  Mean and vegis should be nice and tender.

I then stirred it so some of the chicken shredded and some was in pieces and served it over egg noodles with biscuits.  


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by LovemyKids86, Oct 17, 2012
Mmm sounds yummy!! I need more crock pot recipes!!

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by adgal, Oct 20, 2012
Here's another easy one and my family loves it!

Night before...boil baby back ribs in coke for about 10 minutes (yep, good old coke classic - it breaks down the gristle and makes them fall off the bone tender).

Smother ribs in bbq sauce, wrap in tinfoil and refridgerate overnight.

Put ribs in crockpot.  Add 1 finely chopped onion, and enough bbq sauce to completely cover.  Cover and cook on low for 6 to 8 hours.  Super yummy!

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by adgal, Oct 20, 2012
Sorry, I should add...I serve above with rice, veggie of choice and cornmeal muffins.  Quick and easy.

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by MrsPincince, Oct 20, 2012
OMG Amanda I have this recipe but I use cherry coke...lol..Aren't they DELICIOUS?

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by adgal, Oct 20, 2012
Oh yeah, we love them!  I used to boil them in water and was a bit skeptical when I saw to boil them in coke, but good Lord, are they ever tender that way.  I looked it up, and the sugars break down the gristle and fat...they are just falling off the bone yummy!

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by Barb135, Oct 20, 2012
Both recipes sound awesome; gonna have to try them.

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by rivll, Oct 20, 2012
Veggie options anyone??
1 red onion
5 cloves of garlic
Chop and saute in olive oil.
Combine in crockpot with chopped in -season veggies (butternut squash,red peppers, zuccini, sweet potato)
Add chopped tofu or soy "chicken" slices)
Season with tumeric, bay leaf and a bit of fresh rosemary
Very healthy and my carnivorous friends and animals like it too. :-)

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by adgal, Nov 17, 2012
These aren't crock pot, but they are quick and easy (and my picky toddler AND my picky husband like them....lol)

Black Bean Quesadilla

I large can of Black Beans, drained
I can of kernal corn
1/2 cup of salsa
Whole wheat or flax tortilla shells
Kraft shredded tex mex cheese

mix together black beans, kernal corn and salsa
Place mixture to cover a little less then half the tortilla shell
Sprinkle with shredded cheese according to personal preference

Fold shells in half, and put under broiler, about 2 minutes or so each side (I watch them pretty carefully - you want the cheese melted and them heated right through, but they burn fast under the broiler)

Serve with sour cream and guacamoli and salsa

WIth the exception of the sour cream, they are pretty healthy.  I actually got this recipe from a Pediatric Dietician as my son is low on the weight scale.


Chicken Casserole (or Tuna)

My family loves this.  I sometimes used diced chicken breast, other times canned tuna just to mix it up a bit.

I cup (or more depending on size of family) cooked egg noodles
2 diced chicken breasts (or 2 to 3 cans tuna)
1 cup of milk
2 cans mushroom soup mix
whole wheat bread crumbs
steamed peas

Mix together everything, saving the bread crumbs to sprinkle on top
Bake at 350 for about 40 minutes



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by hrsepwrguy, Nov 17, 2012
CROCK POT GREEN CHILI SOUP

1  2-2 ½  lb. pork shoulder

2  cans green chili enchilada sauce (28 oz. each)

2  cans chopped green chilies (7 oz. each)


Add to crock pot: pork shoulder, 1 can green chili enchilada sauce, and 1 can chopped chilies. Fill each empty can with water and add to other ingredients. Cook overnight on low heat until pork can easily be pulled apart.

Shred pork, add the other can of green chili enchilada sauce and chopped green chilies.

Cook 2 hours and add corn starch as necessary to thicken (needs to be the consistency of tomato soup).


*** Add 1 cup of dried pinto beans at the beginning and allow to cook with pork shoulder if desired.


Serve with flour tortillas.

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by melimeli, Nov 17, 2012
best crock pot meatballs...  everyone will love you when you bring them to a pot luck

frozen italian meatballs up to the top of the crock pot.
One large jar of grape jelly
one jar Heinz chili sauce

that's it...  6 hours in the crock pot and people will ask you for the recipe all day long!

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by specialmom, Nov 18, 2012
Thank you all SO much for the recipes!!  I'm going to find one to make tomorrow!!  I plan on trying them all!!

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by RockRose, Nov 18, 2012
Okay,  Adgal,  I'm trusting you on this rib thing!  

I bought the ribs,  and they're boiling away in the stockpot in coke.  

I lifted the lid and the coke looks like coke looks when you make a vanilla ice cream coke float - it's all frothy and foamy and stiff.  

So I'll let you know tomorrow - thanks!

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by adgal, Nov 18, 2012
RR, I hope you enjoy them as much as we do.  I often use the crockpot as I'm at work, but as an alternative, you can just bake them (in their tinfoil packages) at a low temp for 3 or 4 hours in the oven.  I actually prefer them that way, but can only do that on weekends.  I'm anxious to know what you think of them.



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by RockRose, Nov 19, 2012
Adgal,  they're really good.  I wish I'd used better quality barbecue sauce - I used standard Kraft original - but the texture and tenderness of the ribs is really nice.  I'll make them again for sure!  Thanks.

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by specialmom, Nov 19, 2012
I bought the ribs, coke and barbeque sauce today to make tomorrow!  Looking forward to trying them.  

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by adgal, Nov 19, 2012
RR I am so glad you liked them.  I usually buy the Tony Roma's rib sauce personally.  Love it!

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by adgal, Jan 07, 2013
I've got another really quick and simple one for you if you like.  

Easy Chicken Cordon Bleu

Butterfly appropriate number of chicken breasts
Stuff each with 1 slice black forest ham and 1 slice swiss cheese
Coat with Shake N Bake regular (I actually prefer the crispy)

Bake at 350 for appropriate amount of time for chicken breast size.

I serve with rice and a veggie....

Prep time - 5 minutes
Cook time - about 1/2 an hour

For a variation, I sometimes throw some Italian Seasoning into the Shake N Bake.

Sooooo easy.  And it turns out quite well.  My husband always thinks I must have slaved for hours....lol.

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by specialmom, Jan 07, 2013
Oh, sounds good.  Thanks!!  I love anything that appears to be much harder than it is!!  :>)

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by nursegirl6572, Jan 07, 2013
I posted this on someone else's crockpot recipe journal...but here ya go.

These are great as an appetizer, or an accompaniment with steak/pork.

Hot Marinated Mushrooms

2 12 ox packages fresh button shrooms, washed and stems removed
1 stick butter
1 package italian dressing mix

Put all in crock and cook on low about 4-5 hours, or high 2-3, until mushrooms have shrunken up and become very tender.  Stir occasionally (especially when the butter is melting).  I have gotten HUGE rave reviews on these, and they're SO easy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Ham BBQ Sandwiches

3# chipped ham (kind of a regional thing, may be called "chipped/chopped ham")
About 2-3 cups ketchup (depending how saucy you like it)
1 can coke

Mix all together in crock.  Cook in crock pot on low 5-6 hrs, high 4-5, stirring occasionally.

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by mandaszoo, Jan 08, 2013
Hi all just thought i would  give you my barbeque sauce recipe as barbeque is big on here.

Sticky barbeque sauce

Standard glass of wine or cider
! tb spoon of tomato puree or 3 tbs tomato ketchup
2 cloves garlic crushed (optional)
tea spoon of mustard (optional)
wine glass of soya sauce
4 tbs of sugar


Combine all the above in a saucepan and bring to boil before simmering for 10 mins
Pour over pork ribs or chicken > I especially like using strips of belly pork. Cook in a tray with foil over on low heat
Or cook in crockpot ( i dont have one) just double recipe to increase quantity. They will be sweet and sticky and melt in your mouth
Amanda

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by Ellen038, Jan 08, 2013
I saw someone else's post... I hope you don't mind me adding one here for the crock pot. It's very simple and takes about 5-10 min to prepare.

Beef roast with veggies

By either beef roast big enough to serve your family a meat portion( we usually make enough for four)
Whatever you use to season your meats with will work just fine (we use a Monterey mix I think by Schilling)
Baby carrots
1 large onion
4 Red potatoes or new potatoes
Any other veggies you may like to add like zucchini may be good in here with the flavor of the soups when they are cooked
1 can of mushroom soup
1 can of French onion soup

Cut veggies into pieces and place around the lightly seasoned roast putting the potatoes down first ( cut in 1/4's) and the carrots on top of the potatoes so that the potatoes get done and the carrots don't get overcooked. Pour the cans of soups over the lightly seasoned roast. Let cook on low while your at work and by the time you come home it's ready to eat. Very tender and very simple to make.

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by specialmom, Jan 08, 2013
You all are making me hungry!!  I am going to give all of these a try.  I have many nights coming up in which crock pot meals are a must.   Thanks and I welcome any more recipes anyone has to offer!

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by nursegirl6572, Jan 18, 2013
YUM!  I have to try these!  I just put this one in the crock for dinner tonight, so it popped in my mind to post it.  You have to really like garlic for this one.  If you're a garlic fan, you'll love it!

Crockpot Garlic Pork Roast

This rich and savory pork roast is full of flavor. You can increase (or decrease) the number of garlic cloves according to your taste.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes

Ingredients:
•3 lb. boneless pork loin roast (I sometimes use a pork loin, just as good!)
•6 cloves garlic, slivered
•1 tsp. salt
•1/4 tsp. white pepper
•2 Tbsp. olive oil
•3 Tbsp. horseradish
•2 Tbsp. Dijon mustard
•16 oz. bag baby carrots
•1 onion, chopped
•3 potatoes, cubed
•1 cup chicken broth

Preparation:
With sharp knife, make holes in pork roast and stuff holes with half of the garlic cloves. Sprinkle salt and pepper over roast. Brown in olive oil (I use butter, just be careful it doesn't burn) in heavy skillet over medium heat, about 4-5 minutes. Mix horseradish and mustard in small bowl and spread over roast.
Place remaining garlic, baby carrots, onion, and potatoes in 4-5 quart crockpot. Arrange pork roast on top. Pour chicken broth over all. Cover and cook on low for 8-10 hours until pork roast is tender and thoroughly cooked. Serves 6-8


http://www.google.com/url?sa=t&rct=j&q=garlic+pork+tenderloin+crock+pot&source=web&cd=7&ved=0CGkQFjAG&url=http%3A%2F%2Fbusycooks.about.com%2Fod%2Fporkentreerecipes%2Fr%2Fcpgarlicporkroa.htm&ei=kVf5ULT3CYmy2QWT64DoCA&usg=AFQjCNFjBLuSEMD_aTrwu3ncO4H_jn_0hg

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by adgal, Jan 20, 2013
I LOVE pork roast and LOVE garlic.  I need to try this as I've never personally made a pork roast I've been really happy with, so tend to shy away from them.  I'll pick up one this weeks grocery shop and give this a go for sure.

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by adgal, Jan 20, 2013
This is a super easy one.  I often make this for those super casual dinner parties, and it's kid approved as well as adults.  

Slow Cooker Root Beer BBQ Beef Sandwiches

1   boneless beef rump roast (4 lb)
2   cups barbecue sauce
1   cup root beer
Dash salt and pepper, if desired
16    sandwich buns, split

Mix 1 1/2 cups bbq sauce and root beer together

In slow cooker, pour mixture over roast

Cook on low 10 to 12 hours

About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into  skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

This goes really well with coleslaw and baked beans.  It's so good!!

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by specialmom, Jan 20, 2013
I love that when I need something to make for dinner . . .   I can look here for great ideas!!  Thanks for sharing and hope to try both the garlic pot roast (yum) AND the rootbeer bbque sandwiches (sounds interesting).  

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by RockRose, Jan 20, 2013
Well,  this isn't a crockpot recipe (although I LOVE crockpots!) but it's a real keeper,  and quick and cheap and everyone loves it.

Teriyaki Chicken

Bone in chicken thighs with skin,  about 10 or 12
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup brown sugar
1/2 cup low salt soy sauce
1/4 cup cider vinegar
3 cloves garlic,  minced
1/4 teaspoon ground black pepper

Place the chicken thighs in a 9 X 13 pyrex dish.  Combine all the other ingredients in a sauce pan on the stove,  stirring often,  until it thickens and boils.  Pour it over the chicken thighs.  Bake at 400 degrees for 40 minutes.   YUM.  It's great to serve with rice,  because this recipe makes a delicious gravy,  and you can pour it over the rice.  

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by specialmom, Feb 13, 2013
Rockrose, I did the teriyak chicken and it was a big hit.  My boys (two little ones and the big one they call DAD) all loved it!!

Here is a soup I made in the crock pot that was tasty:
Chicken and Gnocchi soup:

1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4 in. pieces
1 c julienned carrots (just used slivered carrots bought in the bag)
12 c chopped celery
1/2 c chopped onion
1 t dried thyme and pepper to taste
1 32 oz carton of chicken broth
1 can condensed golden mushroom soup
1 16 oz package of gnocci (not frozen)
1 9 oz. package frozen baby peas

Cook chicken 5 to 7 minutes over med. heat until no longer pink.  
Spray slow cooker with nonstick cooking spray and add chicken to it and all remaining ingredients EXCEPT gnocci and peas. Cook on low setting for 8 hours.
Increase setting to HIGH and add gnocci and peas and cook for 30 minutes more or until gnocci and peas are tender.  

Pretty tasty.  

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by nursegirl6572, Mar 11, 2013
Hi all!  I made this soup yesterday, OMG, it was DELICIOUS!  Another "Taste of Home" fantastic recipe.  I swear, I just love ALL of their stuff.  I made a new pulled pork recipe from them also on Saturday that I'll post here too.  That was a big hit as well.  I got a new TOH cookbook and am trying a lot of things in it, so I'll be sure to post the yummy ones!


Hearty Pasta Tomato Soup (Slow Cooker)

Prep: 15 min. Cook: 3-1/2 hoursYield: 14 Servings

•1 pound bulk Italian sausage
•6 cups beef broth
•1 can (28 ounces) stewed tomatoes
•1 can (15 ounces) Hunt's® Tomato Sauce
•2 cups sliced zucchini
•1 large onion, chopped
•1 cup sliced carrots
•1 cup sliced fresh mushrooms
•1 medium green pepper, chopped
•1/4 cup minced fresh parsley
•2 teaspoons sugar
•1 teaspoon dried oregano
•1 teaspoon dried basil
•1 garlic clove, minced
•2 cups frozen cheese tortellini
•Grated Parmesan cheese, optional

Directions
•In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender.
•Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired. Yield: 14 servings (about 3-1/2 quarts).

Nutritional Facts
1 serving (1 cup) equals 149 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 809 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g protein.

Changes I made:  I used hot italian bulk sausage for some zing, I omitted the green peppers, and used only a very small amount of the italian seasonings (not a fan)...but went heavier on the fresh parsley and garlic.  Garnished with some more fresh parsley and shredded (not grated) parm cheese.  YUM!

I served the soup with "homemade" garlic biscuits.  These are SO easy and a great accompaniment to many dishes (especially italian ones):


Garlic Biscuits/Crescents/Rolls

Melt 1/2 stick of butter, stir in about 2 cloves of minced garlic (more or less as desired, I LOVE garlic), and about 2-3 T parsley (fresh is better, chopped very small, or parsley flakes work too), and about 2-3 T parm cheese (I prefer shredded, not grated).

Brush generously on both sides of canned biscuits, or you can use crescent rolls...brush mixture on top of dough, roll into crescent, and then brush the outside of the rolled crescent again before baking.  Bake either of the above per their package instructions.  They may take a wee bit longer to brown with the butter...keep an eye on them so they don't burn.  

You can also use the canned french loaf, cut the dough into 12 chunks, roll dough pieces in butter garlic mixture (may need a double batch of butter), then place them in an ungreased cupcake pan (no liners), bake according to package directions.  Again, watch them as the butter can make them burn.  The rolls should be nicely browned and not soggy on the bottom.

VERY good!  Let me know what you thnk!

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by nursegirl6572, Mar 11, 2013
Here's the pulled pork recipe.  These are good with all kinds of toppings.  We used some shredded sharp cheddar, and some onion rings placed right on the sandwich.  SO good!

Slow Cooker Pulled Pork Sanwiches

Prep: 20 min. Cook: 8-1/2 hoursYield: 10 Servings

•1 boneless pork loin roast (4 pounds)
•1 can (14-1/2 ounces) beef broth
•1/3 cup plus 1/2 cup Worcestershire sauce, divided
•1/3 cup plus 1/4 cup Louisiana-style hot sauce, divided
•1 cup ketchup
•1 cup molasses
•1/2 cup prepared mustard
•10 kaiser rolls, split

Directions
•Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cover and cook on low for 8-10 hours or until tender.
•Remove pork; shred with two forks. Drain and discard cooking liquid. Return shredded pork to the slow cooker. For sauce, combine the ketchup, molasses, mustard and the remaining Worcestershire sauce and hot sauce. Pour over pork. Cover and cook on high for 30 minutes or until heated through. Serve on rolls. Yield: 10 servings.

Nutritional Facts
1 sandwich equals 536 calories, 12 g fat (3 g saturated fat), 90 mg cholesterol, 1,304 mg sodium, 66 g carbohydrate, 2 g fiber, 42 g protein.



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by specialmom, Sep 06, 2013
Had this for dinner tonight and thought it was pretty tasty.

Pork Chops and Onion Gravy in slow cooker:

2 1/2 T all purpose white flour
ground black pepper
salt to taste (I don't use salt)
1/4 t dried thyme
3/4 cup chicken broth
6 t vegi oil divided
2 C thinkly sliced Vidalia onions
4 bone in pork chops

1. In a 5 quart slow cooker, add flour, pepper, salt (if you use) thyme, chicken broth , stirring to combine.
2. heat oil in skillet and brown onions.  Put in slow cooker.  use rest of oil and brown pork chops put in slow cooker.

***  I forgot to brown the onions and put them straight in the slow cooker and they were just as good.  Saves a step.

3. cook on low until tender about 3 hours.  This is a good one for moms who have to be gone right before it is dinner time---  they can start it and then go do what they need to do and once back home, it is ready to eat.  It's a shorter slow cooker recipe so might not be great for all day.

Anyway, the gravy is really delicious.  Spoon over pork chops.  I served this with wild rice.  Family all loved it.  (kids didn't really eat the onions but the pork chops are very flavorful on their own).
I also served it with a tomato, cucumber salad---  (took a packet of dry ranch dressing and added it to 1/3 cup water and 1 teaspoon vegi oil, then added cut up from the garden tomatoes and sliced cukes.  Let sit in frig for at least an hour to 8 hours.  Refreshing!  Summer bounty is almost over.  Gotta love it while we can!

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by rivll, Sep 06, 2013
I admire your homemaking skills.

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by specialmom, Sep 06, 2013
Well thank you rivll!  I enjoy cooking and find pleasure in cooking for those I love.  When I was growing up, I come from a long line of women that you could show up at any time and they'd say "hungry?  can I fix you a plate?".  Even if it was just some cut up pieces and cheese, they'd make a plate for you.  

Anyway, I do enjoy messing around in the kitchen and find satisfaction out of a new recipe.  

Thanks for the compliment! :>)

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by nursegirl6572, Sep 07, 2013
So glad you posted this.  I have the chops in the crock as we speak, and it smells wonderful already.  I added some garlic, we LOOOOVE garlic!  I also went with boneless pork chops instead of bone-in.  I want foods that are user friendly.  LOL  I can't wait to try them.  :0)

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by Teak, Sep 07, 2013
That's a lot of crock, give me McDonalds don't have to clean the pot.

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by nursegirl6572, Oct 04, 2013
I made this one last night, OMG, it was FANTASTIC, and super easy!


Spiced Pepper Steak

Easy crockpot pepper steaks, made with round steak, tomatoes, bell peppers, ginger, garlic, and onion, along with other seasonings.

Ingredients:

    1 1/2 pounds round steak, cut into strips about 1 inch wide and 3 inches in length
    2 tablespoons cooking oil
    1 large onion, chopped
    1/4 cup soy sauce
    1 clove garlic, minced
    1 teaspoon granulated sugar
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground ginger
    1 can (14.5 ounces) diced tomatoes with juices
    2 medium green bell peppers, seeded and cut into strips
    1/4 cup cold water blended with 1 tablespoon cornstarch

Preparation:
Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in crockpot then top with onion.

Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion. Cover slow cooker; cook on LOW setting for 6 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened.
Serves 6.

**The changes/adaptations I made were: I added three fresh tomatoes (chopped) in addition to the canned diced tomatoes.  I also cooked the meat with a good bit of garlic, in addition to the garlic in the recipe (we LOVE garlic).  I doubled the sauce amount, it didn't seem like a lot.  This was absolutely delish!  I served it over beef rice a roni!  Enjoy!  :0)

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by specialmom, Oct 04, 2013
Oh, that DOES sound awesome!  I am going to give that a try!!  thanks for sharing my friend!

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by nursegirl6572, Oct 04, 2013
Let me know how you like it!  :0)

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by nursegirl6572, Oct 25, 2013
I have another one to share.  I saw a recipe on FB and kind of doctored it up, and it was amazing!

Chicken Spinach Tortellini

* 3 boneless skinless chicken breasts
* 1 bag frozen cheese tortellini
* garlic
* 1 bag fresh baby spinach (from salad section), washed
* 4T butter
* 1 block cream cheese, cubed
* About 1 C shredded parmesan cheese (not the powdered stuff, the shredded kind)
* 2 cans italian style diced tomatoes (or fresh diced tomatoes)
* 3 C chicken broth

Dice chicken and saute in butter with garlic (as much or little as you like).  Add all ingredients except tortellini to crockpot, stir well.  Add some more minced garlic if you like it.  Cook on low about 5-6 hours.  Add frozen tortellini in the last 30 minutes (it gets mushy if you put it in too early).  Thicken sauce with cornstarch or flour before serving.  Sprinkle more shredded parmesan and parsley flakes on top before serving.

YUMMY!

Serve with homemade garlic rolls..very easy...cut refrigerated biscuits into fourths.  Coat each piece with melted butter, minced garlic, parsley and parm cheese.  Put pieces in pie pan, touching one another (or bundt pan).  Bake according to biscuit label directions.  Tasty!

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by hopeitworks, Oct 25, 2013
Nursegirl it sounds fabulous Im going to make it this weekend!!!!

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by nursegirl6572, Nov 11, 2013
Made that spiced pepper steak again on Saturday, damn, SO good!  YUM!

Here's another yummy recipe.  It has been circulating on FB, so some of you may have seen it.  I cannot stress how EASY these are, and how delicious and pretty too!  They look like they came from a gourmet candy shop!

Easy Oreo Truffles

1 16oz package of oreos
1 8 oz block of cream cheese, softened
2- 8oz packages Baker's semi-sweet baking chocolate, melted (I used the dipping chocolate tub, very easy!)
chocolate sprinkles
garnish/decor of choice


Crush about 8-9 cookies until very fine*, set aside, then crush the rest of the cookies, add to bowl with the cream cheese, and mix together very well.  Roll into 1" balls and place on waxed paper, on a cookie sheet or platter.  Melt chocolate, dip balls into melted chocolate (using a fork works well).  Place on waxed paper, garnish with cookie crumbles, sprinkles, whatever you like**.  Make sure you apply whatever garnish you like while the chocolate on top is still soft and not hardened (it takes a while for it to harden, so you have some time).  Put in fridge to cool and harden.  Store in the fridge and keep cold until ready to serve.  Makes about 40 truffles.

Simply divine and SO pretty too!  These are perfect for upcoming holiday gatherings.


*It's best if you can use a food processor, if you don't have one, you can use a rolling pin and crush the cookies in a bag.  If you do it this way, I find it easier to scrape the filling out into a bowl with the cream cheese before crushing the cookies.  Without doing that, the cookies get stuck to the bag.

**You can decorate these with so many different things...those tiny mini chocolate chips, any kind of sprinkles you would use for cakes, candied cherries, you name it.  Get creative.  Red and green sprinkles or red and green sugar would make these so pretty for the holidays!

ENJOY!



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by Teak, Nov 11, 2013
NG, just send it to me Fedx.

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by specialmom, Nov 11, 2013
No kidding!  Just fedX to me too.  Sounds too good!!  

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by opus88, Nov 11, 2013
I copied the spiced pepper steak out....does sound good and the ingredients are usually on hand...thx

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by Lynniepooh, Nov 20, 2013
Ingredients
Makes: 4 servings
Cook: 31/2 to 41/2 hours
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
11/2  teaspoons garlic salt, McCormick®
11/2  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
In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
Cover and cook on LOW setting for 31/2 to 41/2 hours.

Serving ideas: Serve hot with chive garnish.

*i don't use green peppers because we don't like them and I used regular old bud light.  Also cooking longer cuz I used 5 chicken breasts

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by Lynniepooh, Nov 20, 2013

Print
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ingredients
6 pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning
1 (10¾ oz) can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tbsp butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions in notes)
1 to1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste
Kick off the Holiday with Zesty Appetizers  
Instructions
Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.
About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.
Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.
For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.
Notes
Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.



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by specialmom, Nov 20, 2013
Oh, Thank you for these recipes!!  Yeah.  I love new things to try and these look delicious.  I use this journal like a mini cookbook.  Thanks so much for sharing Lynniepoo!!

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by nursegirl6572, Mar 03, 2014
Ok my dearest friend (and everyone else)!!  I have some YUMMY recipes to share!  First is one for a homemade salsa I made last night.  Oh my, YUM YUM, and super easy!  I've always made homemade salsa without a recipe, but I wanted to try this, turned out really good!

ROASTED TOMATO SALSA

Original recipe makes 3 cups


     Ingredients:

    12 roma (plum) tomatoes

    2 cloves garlic, unpeeled

    1 small onion, quartered

    1 jalapeno chile pepper

    1 1/2 tablespoons olive oil

    1 teaspoon ground cumin

    1/4 teaspoon salt

    3 tablespoons fresh lime juice

    1/4 cup chopped fresh cilantro


    Directions:

    Preheat the broiler.

    In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
    
    Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
    
     Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
    
    In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt,lime      juice and cilantro.

http://allrecipes.com/Recipe/Roasted-Tomato-Salsa-I/Detail.aspx?event8=1&prop24=SR_Title&e11=roasted%20tomato%20salsa%20i&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1

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TILAPIA PITAS


Original recipe makes 12 servings


     Ingredients :

    1/2 cup mayonnaise

    1/4 cup Italian salad dressing

    1/2 cup crumbled feta cheese

    2 anchovy fillets, drained

    1 pinch cayenne pepper, or to taste

    1/8 teaspoon ground black pepper, or to taste

    1 pinch salt

    3 tablespoons olive oil

    1 pound tilapia fillets

    1/4 teaspoon lemon pepper

    salt and cayenne pepper to taste

    4 cups iceberg lettuce, torn into bite-sized pieces

    1 small red onion, chopped

    6 pita breads, cut in half


    Directions:

     In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
    
    Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
    
    Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!

(***My note...I didn't try it, but I bet shredded cabbage instead of the lettuce would be good!  We also added chopped tomatoes to ours and we ate ours in a whole wheat wrap versus a pita, was a nice combo!)


http://allrecipes.com/Recipe/Tilapia-Pitas/Detail.aspx?event8=1&prop24=SR_Title&e11=tilapia%20pitas&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1


Enjoy!!  I'm on the look out for tasty yet healthier foods to try!  Thank you!  :0)




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by nursegirl6572, Mar 03, 2014
Oops, I forgot one.  This one I came up with on my own.  I was impressed, it had a lot of flavor.

ITALIAN GREEN BEANS

1 package fresh (from produce section) green beans
Italian dressing (preferably rustic or zesty, something thick with a lot of spice particles)
Shredded Parm cheese (not grated, shredded)
Salad supreme seasoning

Steam beans to your desired softness.  Put beans in serving dish, cover with italian dressing (not a lot, just to drizzle and coat everything and leave a SMALL amount on the bottom of the dish), then the cheese and salad supreme (probably about 2T).  Mix/toss well until cheese melts a little.  Serve.

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