Slow Cooker Large Plan Week 22 May 28 Eatathomecooks.com

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1 Southwestern Steak and Cornbread Dressing, Parmesan Zucchini and Summer Squash in the Microwave Slow Cooker Korean BBQ Tacos, Tropical Salad Baked Chicken with Summer Vegetables in the Crockpot, Angel Hair Pasta, Kale Skillet Slow Cooker Pork Chops and Baked Beans, Cucumbers and Onions Pork and Gravy Sandwiches, Green Bean and Tomato Salad Slow Cooker Bacon Cheeseburgers, Potato Salad, Veggies and Dip Cherry Limeade Cake PRODUCE {Zucchini, 1} {Yellow summer squash, 1} Slaw mix or shredded cabbage, for topping {Romaine lettuce, ½ head} {Green onions, 2} Onion, ½ +¼ {+1} {+½} {+3 Tbsp.} Garlic cloves, 2 {+1} Red bell pepper, ½ {Kale, 1 bunch} {Cucumbers, 1-2} {Green beans, 1 cup} {Cherry tomatoes, 1 cup} {Veggies and dip} {Potatoes, 3} {Celery, 1 stalk} CANNED/DRY Cornbread stuffing mix, ½ box Tomatoes with green chilies, ½ can Olive oil, drizzle {+1 Tbsp.} {+2 Tbsp.} Hoisin sauce, 4 oz. Soy sauce, 2 Tbsp. Honey, 1/3 cup Lemon or lime juice, 1 Tbsp. {Pineapple tidbits, ½ can} {Macadamia pieces, ¼ cup} {Toasted coconut, 2 Tbsp.} {Pineapple juice, 2 Tbsp.} {Red wine vinegar, 1 ½ Tbsp.}{Splash} Dijon mustard, 1 Tbsp. Diced tomatoes, ½ can Red wine, ¼ cup {Angel hair pasta} Pork and beans, 1 15 oz. can Ketchup, ½ cup Molasses, 1 Tbsp. {Sugar, ½ cup} {Vinegar, ¼ cup} Pork gravy, 6 oz. Bacon bits, 1 ½ oz. Worcestershire sauce, 1 Tbsp. {Sweet pickles, 3 Tbsp. + 1 ½ tsp. juice} {Miracle Whip, ½ cup} {Yellow mustard, ½ tsp.} Maraschino cherries, 10 oz. White cake mix, 1 box Powdered sugar, 2-3 cups Green food gel color, optional FROZEN Limeade concentrate, 4-7 Tbsp. DAIRY Butter, 2 Tbsp. +1 stick +3 Tbsp. {Parmesan cheese, 2 Tbsp.} Cheddar cubes, 4 Eggs, 3 {+2} Milk, 1 cup MEAT Sirloin tip steak or round steak, 1 lb. Boneless pork loin, 1 ½ lbs. {Bacon, 4 slices} Chicken breasts 1 ½ lbs. Boneless pork chops, ¼ lbs. Ground beef, 1 lb. BREAD Corn tortillas, for serving Sandwich buns Hamburger buns ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Thyme {Oregano} Ginger {Crushed red pepper flakes} {Paprika} Vanilla

2 Southwestern Steak and Cornbread Dressing Time: 10 minutes hands on, 5-7 hours cook time About 1 lb. sirloin tip steak or round steak ½ box cornbread stuffing mix ½ can tomatoes with green chilies, undrained 2 Tbsp. butter, melted Place the steak in the slow cooker. Stir the stuffing mix, tomatoes and melted butter together. Put the stuffing on top of the steak in the slow cooker. Cook on low for 5-7 hours. Serving Suggestion: Parmesan Zucchini and Summer Squash in the Microwave Notes: Remaining tomatoes can be frozen for future use. Parmesan Zucchini in Summer Squash in the Microwave Time: 10 minutes hands on, 4-6 minutes cook time 1 zucchini, coin sliced 1 yellow summer squash, coin sliced Oregano, to taste 1 Tbsp. olive oil 2 Tbsp. parmesan cheese Toss the squash and zucchini slices with the other ingredients. Microwave on high for 4-6 minutes, or until tender.

3 Slow Cooker Korean BBQ Tacos Time: 10 minutes hands on, 5-8 hours cook time 1 ½ lbs. boneless pork loin 4 oz. hoisin sauce 2 Tbsp. soy sauce 1/3 cup honey 1/8 tsp. ginger 1 Tbsp. lemon or lime juice Slaw mix or shredded cabbage to top tacos Corn tortillas Place pork in slow cooker. Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together. Pour over pork. Cook on high 5-6 hours or low 7-8 hours. Shred meat with a fork. Serve in taco shells topped with slaw. Pressure Cooker Version Cut pork into 4-6 equal pieces and add to pot. Stir together sauce ingredients and pour over pork. Set cook time for 30 minutes. Do a quick pressure release. Serving Suggestion: Tropical Salad Tropical Salad Time: 15 minutes hands on ½ head romaine lettuce, torn 2 green onions, chopped 4 slices of bacon, crumbled ½ can pineapple tidbits, drained and reserved for dressing ¼ cup macadamia pieces 2 Tbsp. toasted coconut 2 Tbsp. pineapple juice 1 ½ Tbsp. red wine vinegar 2 Tbsp. olive oil Salt and pepper to taste In a large bowl, combine the lettuce, onions, bacon, macadamias, coconut and pineapple. In a container with a tight-fitting lid, combine the other ingredients. Shake to mix. Pour over the salad right before serving.

4 Baked Chicken with Summer Vegetables in the Crockpot Time: 15 minutes hands on, 7-8 hours cook time 1 ½ lbs. chicken breasts A bit of olive oil 1 Tbsp. Dijon mustard ½ tsp. thyme ½ onion, cut into thick wedges 2 large cloves garlic, minced ½ red bell pepper, sliced ½ can diced tomatoes, drained ¼ cup red wine Rub the inside of the crockpot with olive oil. Rub the chicken with Dijon mustard and sprinkle with salt, pepper and thyme. Place chicken in the bottom of the crockpot. Put the veggies and wine on top of the chicken. Cook on low for 7-8 hours or on high for 5-6 hours. Serving Suggestion: Angel Hair Pasta, Kale Skillet Notes: Use remaining onion for Pork Chops and Baked Beans. Remaining red pepper can be served with Veggies and Dip with Bacon Cheeseburgers. Remaining tomatoes can be frozen for future use. Kale Skillet Yield: 4 Servings Time: 10 minutes hands on, 10 minutes cook time 1 small onions, chopped 1 clove garlic, minced Crushed red pepper flakes, to taste 1 bunch of kale, chopped In a skillet, cook the onion and garlic for about 5 minutes. Add the crushed red pepper flakes, kale and a little water. Cover and let it wilt, stirring every few minutes.

5 Slow Cooker Pork Chops and Baked Beans Time: 10 minutes hands on, 5-8 hours cook time 1 15 oz. can pork and beans ½ cup ketchup 1 Tbsp. molasses ¼ small onion, diced 3-4 pork chops Spray inside of the crock with cooking spray. Drain beans if there s a lot of liquid in the cans. Stir together ketchup, molasses and onion. Pour half of the ketchup mixture into the beans and stir to combine. Place the beans in the bottom of the crock. Place pork chops over the beans. Spread remaining ketchup mixture over the pork chops. Cook on high for 5-6 hours or on low for 7-8 hours. Serving Suggestion: Cucumbers and Onions Notes: Use remaining onion for Baked Chicken with Summer Vegetables. Cucumbers and Onions Time: 10 minutes hands on 1-2 large cucumbers, peeled and sliced ½ onion, peeled and sliced ½ cup sugar ¼ cup vinegar Mix up the sugar and vinegar and pour it over the cucumbers and onions.

6 Slow Cooker Pork and Gravy Sandwiches Time: 5 minutes hands on, 5-8 hours cook time 1 ¼ lbs. boneless pork chops ¼ tsp. thyme 6 oz. pork gravy Sandwich buns Place all ingredients expect buns in the slow cooker. Cook on high for 5-6 hours or on low for 7-8 hours. Shred meat and serve on buns. Pressure Cooker Version Add an additional jar of pork gravy. Add all ingredients to the pressure cooker pot. Set for 20 minutes cook time. Do a quick pressure release. Serving Suggestion: Green Bean and Tomato Salad Green Bean and Tomato Salad Yield: 3 Servings Time: 10 minutes hands on, 2-3 minutes cook time 1 cup fresh green beans, cut into bite-sized pieces 1 cup cherry or grape tomatoes, halved Kosher salt Black pepper Splash of red wine vinegar Blanch the green beans by adding them to a pot of already boiling water. Let them cook in the boiling water for 2-3 minutes. Meanwhile, fill a large bowl with ice water. Drain the green beans and pour them into the ice water to stop the cooking process. Drain again and add to the salad bowl. Stir in the tomatoes. Sprinkle with salt, pepper and a splash of red wine vinegar. Adjust seasonings to taste and serve.

7 Slow Cooker Bacon Cheeseburgers Yield: 4 Servings Time: 15 minutes hands on, 2 ½ - 3 ½ hours cook time 1 lb. ground beef 1 ½ oz. real bacon bits about 2 Tbsp. 1 Tbsp. Worcestershire sauce 4, 1/2 cubes of cheddar Buns, for serving In a medium bowl, use your hands to mix together the ground beef, bacon bits, Worcestershire sauce, salt, and pepper. Divide the mixture into four equal parts. Shape each section into two equal-sized patties. Sandwich a cube of cheddar between them and press together to seal. Repeat until you have four cheddar-stuffed patties. Lay burgers on foil grates in your slow cooker. Cook on high for 2 ½-3 ½ hours, checking for doneness in half-hour increments after 2 hours. Serving Suggestion: Potato Salad, Veggies and Dip Potato Salad Time: 20 minutes hands on, 20 minutes cook time 3 potatoes, peeled and chopped 3 Tbsp. chopped onion 3 Tbsp. chopped sweet pickles 2 eggs, hard boiled and chopped 1 stalk celery, diced ½ cup Miracle Whip 1 ½ tsp. sweet pickle juice ½ tsp. yellow mustard ½ tsp. paprika Boil the potatoes in a 3-quart saucepan until they are tender, about minutes. Drain and run under cool water to stop the cooking process. Put the potatoes in a large bowl and add all other ingredients. Taste for salt and add more if needed. Refrigerate several hours before serving.

8 Cherry Limeade Cake Yield: 12 Servings Time: 30 minutes hands on, minutes cook time + cooling time For the Cake 10 oz jar maraschino cherries 1 white cake mix Reserved cherry juice Enough milk to make 1 cup of liquid 1 stick melted butter 2 tsp vanilla 3 eggs For the Frosting 2-3 cups powdered sugar 3 Tbs. butter, softened 4-7 Tbs. limeade concentrate, thawed Green food color gel, optional Drain the cherries, reserving the juice. Coarsely chop the cherries. Add enough milk to cherry juice to make 1 cup of liquid. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer. Pour into greased bundt pan. Bake 350 degrees for minutes. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely. For the Frosting In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake. Pour over top of cooled cake. Top with extra cherries if desired.