Bavarian Meatball Subs

32oz Frozen Italian meatballs (Costco meatballs)
1/2 c. chopped onion
1/4 c. brown sugar
1 envelope onion soup mix
12oz Coca Cola
12 buns - split
3 c. shredded swiss chesse

In crockpot combine meatballs, onion, brown sugar, soup mix and coke.  Cover and cook on low 3.5-4.5 hours or until heat through. (Mom and I both took out the meatballs and thickened sauce.  I used some cornstarch to thicken.  Then replace the meatballs before making subs.)

Place meatballs on each bun, sprinkle with swiss cheese and put on a baking sheet.  Broil for 2 minutes or until cheese is melted.

Enjoy!

Buffalo Chicken Lettuce Wraps

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!

Cheese Tortellini

(I couldn't find this on here, if it has already been posted we can delete this one.)

Ingredients:
1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese** (softened in microwave)
1 lb. of ground sausage or chicken/turkey sausage
3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Jerk Pork With Caribbean Salsa

2-3 lb boneless pork roast
6 cloves garlic, crushed
2-3 T. Jerk seasoning
1/2 tsp. coarse salt
1 Lime, squeezed
1/2 c. fresh orange juice

Caribbean Salsa:
1 avocado, diced
2 large ripe mangos, diced
1 1/2 T. red onion, minced
1-2 T. cilantro, chopped
2-3 T. lime juice
Salt & pepper to taste

Cooked rice

Using a sharp knife cut slits into the portk and stuff holes with half of the crushed garlic. (I placed small whole piece of garlic into the slits).  Combine the remaining garlic, jerk seasoning, and salt together.  Rub all over pork.  Place in container, pour lime and orange juice over the pork; cover and refrigerate overnight, turning occasionally.

The next morning, put pork with marinate in crock pot and cook on LOW for 8-9 hours.

Shred pork to eat.

Salsa: Combine all ingredients in a bowl, season with salt and pepper.  Refrigerate until ready to serve.


(Zach and I both loved this recipe!  However, we both want to find some kind of dipping sauce for it.  If you find something PLEASE let me know!)

Chili Colorado Beef Burritos

From Six Sisters (it is no longer on the website)

2lb cubed stew meat
1 lg can enchilada sauce (at least 19oz)
2 beef bouillon cubes
refried beans
6-8 burrito-size flour tortillas
2 c. shredded cheese of your choice

Spray crock pot with non-stick cooking spray.  Put in beef, bouillon cubes, and enchilada sauce.  Cook on low for 7-8 hours or until meat is tender (you can cook on high for 3-4 hours).

When beef is done turn oven onto broil.  Build burritos with a spoonful of beans, beef (strain off sauce), and cheese (optional for the inside).  Roll burritos, place in pan.  Pour remaining enchilada sauce over burritos and top with cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Makes 6-8 burritos depending on how full you make them.  Enjoy!

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

Crockpot Mashed potatoes

I dont do mashed Potatoes any other way now!

5 lbs sierra gold potatoes or red potatoes, diced with peel (I have used red and russetts and you can peel if you like, and I just do as many potatoes as I would on the stove for our family)
• 1 cup water
• 1 cup butter, cut into chunks (I dont use this much butter)
• 1 tablespoon salt, plus
• ¾ teaspoon ground black pepper
• 1 1/3 cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there

Cream Cheese Chicken (crockpot)

1/2 cup butter
1 pkg Italian dressing mix
1 8 oz cream cheese
1 can cream of chicken coup
6 boneless, skinless chicken breasts

Melt butter in crock pot.  Mix in pkg. of Italian dressing.  Add chicken.  Cook on low for 4 hours.  1 hour before serving take out chicken and mix in cream cheese and soup.  Stir until smooth (an electric mixer might be helpful).  Put chicken back in and cook for another hour.  Serve over hot rice or noodles.

(This is one of the more flavorful crockpot recipes that we have eaten.)

Crock Pot Chicken Cordon Bleu

Im not sure if anyone checks this blog out anymore, but we just made this the other night and loved it!

SLOW COOKER CHICKEN CORDON BLEU

recipe from:  AllRecipes.com or http://www.chef-in-training.com/?s=cordon

• 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!

Lasagna Crockpot

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp italian seasoning
1 jar (28oz) spaghetti sauce
1/4 c. water
1 (16oz) cottage cheese
2 c. mozzarella cheese

Break noodles in half.  Place half of the noodles in bottom of 4qt. slow cooker. (I usually only use 6-8 noodles.)  Stir italian seasoning into meat and spread half over noodles.  Then layer half of the sauce, half the water, half the cottage cheese, and half the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hrs.  Do not cook more than 5 hrs.

Chili - Crockpot

1 lb ground beef
2 can (8oz) tomato sauce
1 can (15oz) red kidney beans, undrained
1 pkg chili seasoning
1 c. shredded cheddar cheese
chopped onion (opt)

1. Cook ground beef, drain.
2. Put hamburger in crockpot.  Stir in tomato sauce, beans, & seasoning.
3. Cover & cook on low for 1-2hrs.  or high for 45mins-1hr.
4. Stir chili before servings. Top with cheese & onion if desired.

Crockpot Barbecue Chicken

From:http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html

4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes (or less depending on how spicy you like it)
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these.

Zach and I shredded our chicken and ate it on hamburger buns! Very Yummy!

Pork Tacos with Chili Verde

Another one of Zach's favorites!

2-3 Tbsp extra-virgin olive oil
2 lb pork sirloin roast, rinse, trimmed of fat, & cut into 1/2" cubes
2 1/2 salt, divided
1/2 tsp black pepper, divided
1 lg onion
5-6 cloves garlic, minced or pressed
1 1/2 lb tomatillos, husked and quaretered
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1/2 bunch cilantro, coursely chopped
4 cups chicken broth
1 1/2 tsp cumin
2-3 tbsp sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat.  Add the pork cubes and season with 1 tsp salt and 1/4 tsp pepper. Add onion and garlic.  Cook, stirring frequently, until everything is tender and fragrant.

2. While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender.  Process until smooth; you may have to do it in baches and/or add some chicken broth to make the sauce easy to blend.

3. Pour the tomatillos mixture over the pork and add chicken broth, salt, pepper, cumin and sugar.  Simmer for 30 minutes to 1 hour, depending on the consistency you want.  You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached.  Just be sure to stir frequently to avoid scorching.

4.  Serve in flour tortillas with guacamole and pico de gallo.

**Slow cooker instructions:  combine sauteed pork, onions garlic, tomatillo mixture and chicken broth in slow cooker and cook on low all day until desired consistency!!

Santa Fe Chicken

Something delicious and easy to make before you head out to church.
1 can black beans.
1 can corn
1 c. salsa, divided  (clark and I don't usually measure and put the amount we feel will make the chicken moist)
2-3 chicken breasts
1 c. shredded cheddar cheese (we don't usually put this in either, it seems "healthier" without it :)   )

In a crockpot mix means, corn, and half of salsa. Top with chick and rest of the sals. Cook on high 2 1/2 - 3 hours. Top with cheese.

Broccoli Cheese Soup

**This is the easiest soup ever and way yummy!**

2 bags chopped frozen broccoli (I only use one)
2 cans cheddar cheese soup
2 cans evaporated milk
1/4 c. dried minced onion
Salt & Pepper to taste

Combine everything in crockpot.  Cook on high for 2-3 hours or low for 4-5 hours.

Very good by itself or over a baked potato.

Butternut Squash Soup

**I promise this is not a "sweet" soup. It has a kick to it!!**

2 T butter
1 Medium onion, diced
1 Butternut squash - peeled, seeded, cubed
2 c. water
1/2 tsp marjoram leaves
1/4 tsp pepper
1/8 tsp cayenne pepper
4 chicken bullion cubes
1 (8oz) cream cheese, cubed

1. Saute butter and onion.
2. Place everything in crock pot EXCEPT cream cheese. Cook on low 6-8 hours.
3. Remove from crock pot and puree in blender. (May have to do in thirds)
4. Place back into crock pot. Add cubed cream cheese.
5. Cook for another 30 minutes or until cream cheese has melted, stirring occasionally.
6. Top with sour cream.

Cream Cheese Chicken (Crock-Pot)

2-3 chicken breasts
2 cans cream of chicken soup
8oz cream cheese
1 cup milk
2 tbsp Italian dressing mix (I just use the whole packet)
margarine/butter
Rice or Pasta

1. Place 1 tbsp butter into heating crock pot.
2. Cut chicken into desired size, place on top of melted cutter in crock pot and sprinkle Italian dressing mix over the top.  Place lid on crock pot and cook on high for 2-3 hours, or low 4-5 hours.
3. After chicken is cooked, combine soup, cream cheese, and milk in sauce pan (for smoother consistency), or place ingredients straight into crock pot and continue cooking 1 hour on high, or  1-2 hours on low.
4 Serve over rice or noddles.