Advertisements

Tag Archives: Crockpot Dinners

Five Ingredient Taco Pot Roast

With just five ingredients that you have in your pantry and refrigerator – pot roast, au jus mix, taco seasoning, tomato juice and diced tomatoes and green chiles. You can serve shredded pot roast over rice with beans for a burrito bowl or in a tortilla for shredded beef tacos. This is insanely good!!! It also makes an excellent freezer meal too!

Slow Cooker Taco Pot Roast

ingredients:

1 (3 to 4-lb) pot roast

1 (1-1/4 oz) package Au Jus Mix

1 (1-oz) package Taco Seasoning

1 (10-oz) can Rotel diced tomatoes & green chiles

1-1/2 C. tomato juice

Directions

Placepot roast into your crockpot. Stir together the remaining ingredients and pour over the pot roast. Cover and cook on LOW for eight-twelve hours or on HIGH for about four and half hours.

Source Plain Chicken

Advertisements

Three ingredients. Toss. Cook. Eat.

My apologies for my lack of blogging last week. My family and I had a birthday celebration for my grandfather last weekend. At the party we ate barbecue, fried chicken, potato salad, macaroni and cheese. The food was delicious! There was plenty of leftovers, we took some of that food back home with us. It was really nice to not have to cook for a few days.

I am back once again to what I love and do best. To start things off I want to share with you an incredibly easy recipe called Crockpot Ranch Pork chops. It only calls for three ingredients. Yes! You read that right! Just three ingredients.

These ranch flavored pork chops are practically like heaven! The recipe is so delicious and easy to make that it will become one of your favorites!

Crockpot Ranch Pork Chops

Ingredients

4-6 boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix

Directions

In a crockpot layer pork chops, pour the cream of chicken soup, then pour dry Ranch dressing all over.

Cover and cook on high for four hours or low for six hours.

Source Key Ingredient

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Wintery days Texas Style

If this seems short, it’s cause the cold weather in Texas makes me think more of eating than writing.

For us, in Houston, Texas it rarely ever freezes. But yesterday was a completely different story as a huge winter storm came thru. We had ice, sleet, and some snow. I’m certain most of you have had a lot more experiences during the wintertime and typically have to bunker down for a few days. Well, that’s what my family did all day on Tuesday. We didn’t do much except for watch movies and were lazy for most of the day. We ended the day with some delicious chili.

Anyway, I just wanted to share with you a wintery day Texas style. Let’s get back to the recipe.

I understand that this soup is not the healthiest recipe in the world but it’s delicious. I want to share it with you today. It’s called slow cooker beefy nacho cheese soup recipe. It not only has all of the yummy goodness of cheesy nachos packed right into this soup! It too will warm you up on a cold winter night.

Slow cooked to perfection and topped with tortilla chips, this soup will quickly become favorite in your family.

Slow Cooker Beefy Nacho Soup

INGREDIENTS

1 lb lean ground beef

1 package taco seasoning

1 small onion, chopped

1 clove garlic, minced

1 can cheddar cheese condensed soup

1 can Rotel diced tomatoes and green chilis

1½ cups milk

1 C sharp cheddar cheese

Optional toppings:

Crushed tortilla chips

Additional cheese

Directions

1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.

2. Combine the soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.

4. Cook on LOW three-four hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

Source The Recipe Critic

Court’s Cooking Notes: If you are on a gluten-free diet, you can use either gluten-free flour or I have on a separate article a homemade Cheddar Cheese Soup recipe, that you can also use as a substitute.

Creamy and Savory Ranch Pork Chops

Sorry I haven’t been posting anything in a few weeks. I got sidetracked, but I am finally back to what I love best. I hope everyone had a great Christmas and have a prosperous new year. What are some goals for the new year? Two of my goals are to eat healthier and become a better blogger. Thank you so much for your support and patience!

To kick things off on my blog in 2018 I chose to cook this Slow Cooker Creamy Ranch Pork Chops. My grandparents and Aunt came over so they got the first taste and smell of my yummy pork chops. My grandfather (He’s also known as Big Daddy) has had some health issues so I’m hoping just the smell of my chops strengthened him and brightened his spirits. I wish they could’ve stayed a little longer.

My family enjoyed these Creamy Ranch Pork Chops. Oh and get this there’s no packet seasoning. You get to make your own. It’s the easiest slow cooker pork recipe, made from scratch! A family favorite!

Slow Cooker Creamy Ranch Pork Chops

Ingredients

4-6 Pork Chops bone in or boneless will work

1 10.5 oz can cream of mushroom soup

1 10.5 oz can cream of chicken soup

1 cup milk

2 chicken bullion cubes crushed (or 2 tsp bullion paste)

2 Tbsp dried parsley

1/2  tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper

Directions

1. Lightly grease your slow cooker with non-stick cooking spray. Place pork your chops on the bottom. Combine together the remaining ingredients and pour over the pork chops. Cook on LOW for six-seven hours or on HIGH for three-four hours. Serve over mashed potatoes or rice.

Source Tastes better from Scratch

A photo is coming soon

Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole

Ingredients:

1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese

Directions:

1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

Hearty Slow Cooker Beef Stew

This hearty beef stew recipe would make an excellent dinner for a cold winter evening. The preparation is so easy and quick that you won’t even realize you prepared it yourself. Don’t believe me on the quickness? Ha, I can prove it to you right now. All you have to do is throw everything into your slow cooker (including potatoes), simmer, and serve. After finishing with the preparation, your mind will be blown away by how fast and easy it all came together!

Slow Cooker Irish Beef Stew

INGREDIENTS

1 lb lean beef stew meat

1/4 tsp coarse salt

1 teaspoon ground black pepper

1 Tbsp olive oil

2 Tbsp flour

1 C peas

3 cloves garlic, minced

4 large yukon golden potatoes, peeled and largely diced

2 large carrots, peeled and diced into 1 inch pieces

1 medium yellow onion, chopped

2 Tbsp tomato paste

2 1/2 C beef broth

1/4 C beer (I recommend using Guinness)

Directions

1. Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally, refrigerate overnight.

2. Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

3. While the meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it soupier than stewy) and Guinness & red wine (if using) in the slow cooker.

4. Transfer the meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper. Cover and cook on low for six to seven hours or high three to four hours until meat is falling apart and tender.

Court’s Cooking Notes: If using peas, microwave for one minute and then stir them into the stew. Remove bay leaves. Season to taste with salt and pepper.

Adapted from Aberdeen’s Kitchen

Holiday Cooking in the South

I can’t believe Thanksgiving already ended. It’s crazy how it just came and went in a flash. I intended on writing an article last week, but I got with everything – mainly cooking and eating delicious food. How was your Thanksgiving? Mine was wonderful!

I can’t believe Christmas is just right around the corner. I am very excited! It’s one of my favorite holidays. I can’t wait to share some yummy recipes with you over the next few weeks.

Do you have any of your favorite dishes or desserts you would like to share?

Now onto the recipe

The weather in Texas during the fall and winter months can be funny and strange. If you have ever lived or visited the state of Texas, then you’ll understand. If not then let me explain the craziness of the weather. On some days it will be hot (the high 80’s) and it will be like that for most of the day. Then there are other days where it’s super cold in the mornings, but throughout the week/day, it gradually will get warmer. Oh, it hardly ever snows here.

So, I admit that it sometimes can be hard to be inspired to cook soups, stew, and chili while living in Texas or pretty much anywhere in the South. I forgot what day it was last week, but the weather was hot for the most of the day, later that evening it was going to be chilly. So that inspired me to cook this Buffalo Chicken Chili.

This recipe is so simple and has only a few ingredients in this slow cooker dinner. Creamy and spicy all in one! It will certainly warm you and family up on a chilly night.

Slow Cooker Buffalo Chicken Chili

Ingredients

1 1/2 lbs boneless chicken breasts

2 14.5 oz can great northern beans

1 14.5 oz can fire roasted tomatoes with juice

2 C chicken broth

1/4 – 1/2 C Frank’s red hot buffalo wing sauce

½ tsp onion powder

½ tsp garlic powder

¼ tsp salt

8 oz cream cheese

Optional

Blue cheese crumbles

celery slices

Directions

1. Add the chicken, beans, tomatoes with their juice, chicken broth, 1/4 cup buffalo wing sauce, onion powder, garlic powder, and salt into a 6-quart crockpot.

2. Cover and cook on low for six hours. Cut the cream cheese into small cubes and stir into the slow cooker. Remove the chicken to a cutting board and shred with two forks. Return chicken to the slow cooker.

3. When the cream cheese is melted ladle into bowls and serve. Top with blue cheese crumbles and serve with celery slices if desired. Enjoy! 🙂

Source The Girl Who Ate Everything

Creamy Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

INGREDIENTS:

1 lb Italian sausage

1 (32-oz) container chicken broth

1 (14-oz) can petite diced tomatoes

2 (10.75-oz) cans tomato soup

2 (8-oz) containers chive and onion cream cheese spread

Directions

1. In a medium skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW for six to eight hours.

2. Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for fifteen to thirty minutes, until tortellini is cooked.

Source Plain Chicken