Slow Cooker Small Plan Week 13 March 26 Eatathomecooks.com. Chocolate chips, 1 cup Caramel sauce, 1 jar

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1 Slow Cooker Corn Chowder, Salad Chicken Broccoli Divan in the Crockpot, Dinner Rolls Crockpot Cantonese Sweet & Sour Pork Chops, Rice, Asian Broccoli Salad Slow Cooker Breakfast Casserole, Cranberry Banana Smoothies Slow Cooker Pork Cacciatore over Pasta, Spinach Salad with Spiced Nuts Slow Cooker King Ranch Chicken over Baked Potatoes, Veggies and Dip Gooey Turtle Bars PRODUCE Potatoes, 2 cups Onion, ½ + ½ + ½ + ¼ {Salad} Broccoli, ½ bunch {+ ½ head} Red pepper, ½ + ½ {+½} Green pepper, ½ + ½ + ½ Garlic cloves, 1 +2 {Red onion, ¼} {Banana, 1 small per person} {Baby spinach, ½ bag} {Apples, 1} {Celery, ½ cup} Baked potatoes, 1 per person {Veggies and dip} CANNED/DRY Corn, 1 15 oz. can or 8 oz. frozen Cream of chicken soup, ½ 14 oz. can oz. can oz. can Chicken broth, 1 32 oz. box Mayonnaise, 1/3 cup Lemon juice, ½ tsp. Pineapple, 1 8 oz. can Brown sugar, 2 Tbsp. {+1 Tbsp.} Cider vinegar, 2 Tbsp. {+1 Tbsp.} Soy sauce, 1 ½ tsp. {Rice} {Chicken flavored ramen noodles, 1 package} {Slivered almonds, ½ cup} {Sunflower seeds, ½ cup} {Oil, ½ cup} {Sugar, ¼ cup} {+1 Tbsp.} {Vinegar, 3 Tbsp.} {Cranberry juice, ½ cup per person} Crushed tomatoes, 1 14 oz. can Tomato paste, 3 oz. Red wine, ¼ cup Pasta, ½ lb. Pecans, ½ cup {+ 1 cup} {No sugar added apple juice, 2 Tbsp.} {Dijon mustard, 1 Tbsp.} {Olive oil, 1/3 cup} {Poppy seeds, 1 Tbsp.} Diced tomatoes with green chilies, ½ 14 oz. can Yellow cake mix, 1 box Chocolate chips, 1 cup Caramel sauce, 1 jar FROZEN O Brien potatoes, 1 14 oz. bag DAIRY Half and half, 1 cup Grated cheddar cheese, ¼ cup + 4 oz. +1 cup Eggs, 6 Milk, ¼ cup + 2/3 cup {Vanilla yogurt, ½ cup per person} Butter, ¾ cup {+1 Tbsp.} MEAT Cooked chicken, 1 cup Boneless pork chops, 1 lb. Diced ham, ¼ lb. Pork chops, 1 lb. Chicken tenders or boneless breast, 1 lb. BREAD {Dinner rolls} {Toast} ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Bay leaf Ginger Cornstarch Cooking spray Oregano Basil {Seasoned salt} {Garlic salt} {Cayenne pepper}

2 Slow Cooker Corn Chowder Yield: 4-5 Servings Time: 10 minutes hands on, 5-8 hours cook time 2 cups unpeeled, diced potatoes ½ onion, diced 1 15 oz. can corn, drained, or 8 oz. frozen corn ½ 14 oz. can cream of chicken soup 1 32 oz. box chicken broth 1 bay leaf 1 cup half and half Salt and pepper, to taste Place all ingredients, except half and half, in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Fifteen minutes before serving, add the half and half. Adjust the seasonings to taste and serve. Pressure Cooker Version Place all ingredients, except half and half, in the pressure cooker. Set cook time for 20 minutes. Do a quick pressure release. Hit simmer button and stir in half and half. Cook until heated through. Serving Suggestion: Salad Notes: Don t want to use cream of chicken soup? Melt 2 tablespoons of butter in a pan. Whisk in 2 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 1/3 cup milk and 1/3 cup broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. Use remaining onion for Cantonese Sweet and Sour Chicken. Remaining cream of chicken soup can be frozen for future use.

3 Chicken Broccoli Divan in the Crockpot Yield: 2-3 Servings Time: 10 minutes hands on, 4-5 hours cook time 1 cup cooked, chicken ½ bunch broccoli, chopped 1 can cream of chicken soup 1/3 cup mayonnaise ½ tsp. lemon juice About ¼ cup of grated cheddar cheese Put the chicken in the bottom of a crockpot or casserole dish, if you re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Cook in a crockpot on low for 4-5 hours. Serving Suggestion: Dinner Rolls Notes: Don t want to use cream of chicken soup? Melt 4 tablespoons of butter in a pan. Whisk in 4 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. Use remaining broccoli for Asian Broccoli Salad.

4 Crockpot Cantonese Sweet & Sour Pork Chops Yield: 3-4 Servings Time: 5 minutes hands on, 4-9 hours cook time 1 lb. boneless pork chops ½ small onion, sliced ½ red pepper, sliced ½ green pepper, sliced 8 oz. can pineapple 2 Tbsp. brown sugar 1 clove garlic, crushed 1/8 tsp. ground ginger 1 Tbsp. cornstarch 2 Tbsp. cider vinegar 2 Tbsp. water 1 ½ tsp. soy sauce ¼ tsp. salt Put the pork chops, onion, and peppers in the crockpot. Drain the can of pineapple, reserving the juice. Set the pineapple chunks aside for later. Mix the juice with the rest of the ingredients and pour over the pork. Cook on low for 7-9 hours or on high for 4-5 hours. About a half hour before serving, stir in the pineapple chunks. Pressure Cooker Version Put the pork chops, onion and peppers in the pressure cooker pot. Drain the can of pineapple, reserving the juice. Set the pineapple aside. Mix the juice with the rest of the ingredients and pour over the pork. Set cook time for 15 minutes. Do a quick pressure release. Stir in pineapple. Set cook time for 2 minutes. Do a quick pressure release. Serving Suggestion: Rice, Asian Broccoli Salad Notes: Use remaining onion for Corn Chowder. Use remaining red and green peppers for Pork Cacciatore.

5 Asian Broccoli Salad Yield: 4 Servings Time: 20 minutes hands on 1 pkg. Chicken flavored ramen noodles ½ cup slivered almonds ½ head broccoli, chopped into small pieces ¼ red onion, diced ½ red bell pepper, chopped ½ cup sunflower seeds ½ cup oil ¼ cup sugar 3 Tbsp. vinegar 1 packet ramen noodle seasoning Break ramen noodles in small pieces. Set seasoning packets aside for later. Toast broken noodles and almonds in shallow pan at 350F degrees for minutes. Stir several times during toasting. Combine broccoli, onion, red pepper, sunflower seeds, and toasted noodles and almonds in large bowl. Whisk together oil, sugar, vinegar and seasoning packets in a small bowl. Pour over the salad right before serving and toss to coat.

6 Slow Cooker Breakfast Casserole Yield: 4 Servings Time: 10 minutes hands on, 8 hours cook time Cooking spray to oil the crock 14 oz. bag frozen O'Brien Potatoes ¼ lb. diced ham 4 oz. shredded cheddar 6 eggs ¼ cup milk Salt and pepper to taste Spray the inside of the crock with cooking spray. Put the potatoes on the bottom of the crock. Layer ham and cheese on top of the potatoes. In a large bowl, beat the eggs. Stir in the milk and salt and pepper. Pour over top of the other ingredients in the crock. Cook on high for 4 hours on or low for 8 hours. Serving Suggestion: Cranberry Banana Smoothies, Toast Cranberry Banana Smoothies Yield: 1 Serving Time: 5 minutes hands on ½ cup cranberry juice ½ cup vanilla yogurt 1 small, ripe banana Put all ingredients in a blender and blend until smooth.

7 Slow Cooker Pork Cacciatore over Pasta Yield: 3-4 Servings Time: 5 minutes hand on, 5-8 hours cook time 1 lb. pork chops ½ onion, sliced ½ green pepper, sliced ½ red pepper, sliced 14 oz. can crushed tomatoes 3 oz. tomato paste ¼ cup red wine, optional 2 cloves garlic, crushed ½ tsp. oregano 1/3 tsp. basil 1 bay leaf Salt and pepper to taste ½ lb. pasta, cooked Place pork in bottom of slow cooker. Add onions and peppers on top of pork. Stir together remaining ingredients, except the pasta. Pour sauce over pork and peppers. Cook on low 7-8 hours or high for 5-6 hours. Serve over cooked pasta. Pressure Cooker Version Place pork, peppers and onions in the pressure cooker pot. Combine remaining ingredients, except pasta, and pour over pork. Set cook time for 12 minutes. Do a quick pressure release Serving Suggestion: Spinach Salad with Spiced Nuts Notes: Use remaining onion for King Ranch Chicken. Use remaining green and red pepper for Cantonese Sweet and Sour Pork.

8 Spinach Salad with Spiced Nuts Yield: 3-4 Servings Time: 20 minutes hands on For the nuts: 1 cup pecans 1 Tbsp. butter 1 Tbsp. sugar ½ tsp. seasoned salt ¼ tsp. garlic salt Pinch of cayenne pepper Melt the butter in a skillet and add the sugar and spices. Stir over medium heat for about 2 minutes. Add the pecans and stir about 4 min. over medium heat. Pour them out onto a cutting board lined with wax paper and sprinkle them with sugar to make them sparkly. For the dressing: 2 Tbsp. no sugar added apple juice 1 Tbsp. cider vinegar 1 Tbsp. brown sugar 1 Tbsp. Dijon mustard 1/3 cup olive oil 1 Tbsp. poppy seeds Mix all ingredients together. For the salad: ½ bag of baby spinach 1 apple, chopped and mixed with a bit of lemon juice to keep them from browning ½ cup chopped celery Toss together the spinach, apples, celery, and spiced nuts. Add dressing, to taste, just before serving.

9 Slow Cooker King Ranch Chicken over Baked Potatoes Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 1 lb. chicken tenders or boneless breast 1 can any type cream soup ½ can diced tomatoes and green chilies ¼ onion, diced ½ green pepper, diced 1 cup shredded cheddar cheese, divided Baked potatoes, 1 for each person Put all ingredients, except potatoes and cheese in the slow cooker. Cook on high 5-6 hours or low 7-8 hours. Remove chicken and chop or shred. Put chicken back in crockpot. Stir in ½ cup cheese. Serve King Ranch Chicken over baked potatoes, topped with remaining cheese. Serving Suggestion: Veggies and Dip Notes: Don t want to use cream of chicken soup? Melt 6 tablespoons of butter in a pan. Whisk in 6 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 1 ½ cups milk and 1 ½ cups broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. Use remaining onion for Pork Cacciatore. Use remaining green pepper as a salad topper. Remaining tomatoes can be frozen for future use.

10 1 box yellow cake mix ¾ cup melted butter 2/3 cup milk ½ cup pecans 1 cup chocolate chips 1 jar caramel sauce Gooey Turtle Bars Yield: Servings Time: 15 minutes hands on, minutes bake time Mix the cake mix with butter and milk. Pour half the batter into a 9 13 pan. Spread it out with a spatula. Bake minutes at 350 degrees. Pull the cake out of the oven and sprinkle the chocolate chips over the top. Add the pecans. Pour the caramel over the top of all of it as evenly as you can. Add the rest of the batter. Spread it with a spatula to cover as much of the surface as possible. It might not be totally covered and that s okay. Bake it again for 20 minutes. Cool completely before cutting.