Slow Cooker Small Plan Week 11 March 12 Eatathomecooks.com

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1 Corned Beef & Cabbage, Irish Soda Bread Slow Cooker Chicken Alfredo Soup, Caesar Salad, Breadsticks Pumpkin Black Bean Chili in the Slow Cooker, Hoe Cakes Freezer Beans as Bean and Cheese Burritos, Slides Tomatoes & Avocado Crockpot Chicken Spaghetti, Roasted Zucchini Slow Cooker Chicken Bacon Ranch Sandwiches, Potato Salad, Carrot and Celery Sticks Magically Delicious Cereal Treats PRODUCE Cabbage, ¼ head Onion, ½ +½ +1 +½ {+3 Tbsp. chopped} Garlic clove, {Caesar salad} Red or yellow bell pepper, ½ Jalapeno, ½ {Tomatoes} {Avocados} Red pepper, ½ {Zucchini, 2} Coleslaw mix, ½ bag {Carrot and celery sticks} {Potatoes, 3} {Celery, 1 stalk} CANNED/DRY Apple juice Chicken broth, 1 32 oz. box +2 cups + ¾ cup Small penne pasta, 3-4 oz. Flour, 1 ½ Tbsp. {+¼ cup} Pumpkin, ½ 14 oz. can Black beans, 1 15 oz. can Diced tomatoes, ½ 15 oz. can {Cornmeal, ½ cup} Dry pinto beans, ½ lb. Dry black beans, ½ lb. Cream of mushroom soup, 1 14 oz. can Spaghetti, 6 oz. Dry ranch dressing mix, ½ package Real bacon bits, 1 ½ oz. Ranch dressing {Sweet pickles, 3 Tbsp. +1 ½ tsp. juice} {Miracle Whip, ½ cup} {Yellow mustard, ½ tsp.} Miniature marshmallows, 4 cups Lucky Charms cereal, 6 cups Green and white M&Ms, green chocolate melts and/or green sprinkles, optional, for decorating. DAIRY Shaved or shredded parmesan cheese, 2 ½ oz. Milk, ¾ cup {+ ½ cup} {Egg, 1} {+2} Butter, 3 Tbsp. {+for serving} Shredded cheddar cheese, for serving +1 cup MEAT Corned beef brisket with spice packet, 1 ½ lbs. Chicken tenders, ¾ - 1 lb. Cooked chicken, 1-1 ½ cups Boneless chicken, 1-1 ¼ lbs. + ¾ -1 lb. BREAD {Irish soda bread} {Breadsticks} Tortillas, for servings Rolls, for serving ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Cumin Parsley Chili powder Oregano {Baking powder} {Oil for frying} Hot sauce {Olive oil} {Seasoned salt} {Paprika}

2 Corned Beef & Cabbage Time: 5 minutes hands on, 6-8 hours cook time 1 ½ lbs. corned beef brisket with spice packet Apple juice ¼ head of cabbage, chopped Place the brisket in the slow cooker. Sprinkle the spices from the spice packet over the brisket. Add just enough apple juice to over the brisket. Cook on low for 6-8 hours. The last hour of cooking, add the chopped cabbage. Pressure Cooker Version Add the brisket to the pressure cooker pot. Sprinkle spices from the spice packet over the brisket. Add enough apple juice to cover the brisket. Set cook time for 80 minutes. Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add cabbage and set cook time for 2 minutes. Do a quick pressure release. Serving Suggestion: Irish Soda Bread

3 Slow Cooker Chicken Alfredo Soup Time: 15 minutes hands on, 5-8 hours cook time ¾ - 1 lb. chicken tenders ½ onion, diced 1 clove garlic, crushed 1 32 oz. box chicken broth 2 ½ oz. parmesan, shredded or shaved ¾ cup milk 1 ½ Tbsp. flour 3-4 oz. small penne pasta Salt and pepper, to taste Place chicken, onion, garlic, broth and parmesan in the slow cooker. Cook on high for 5-6 hours or on low for 7-8 hours. 20 minutes before serving, whisk together the flour and milk. Stir in this mixture and pasta. Season with salt and pepper. Serving Suggestion: Caesar Salad, Breadsticks Notes: Use remaining onion for Pumpkin Black Bean Chili.

4 Pumpkin Black Bean Chili in the Slow Cooker Time: 10 minutes hands on, 5 hours cook time ½ onion, chopped ½ red bell pepper, chopped 1-2 cloves garlic 2 cups chicken broth ½ can pumpkin 1 can black beans, rinsed and drained ½ 15 oz. can diced tomatoes, with juice 1 tsp. parsley flakes 1 tsp. chili powder ¾ tsp. oregano ¾ tsp. cumin 1-1 ½ cups cooked, chopped chicken Put all ingredients in slow cooker. Cook on low 5 hours or more. Pressure Cooker Version Add all ingredients to the pressure cooker pot. Set cook time to 20 minutes. Do a quick pressure release. Serving Suggestion: Hoe Cakes Notes: Use remaining onion for Chicken Alfredo Soup. Use remaining red bell pepper for Chicken Spaghetti. Remaining pumpkin and tomatoes can be frozen for future use. Hoe Cakes Time: 15 minutes hands on ½ cup cornmeal ¼ cup flour 1 tsp. baking powder 1/8 tsp. salt 1 egg ½ cup milk Oil for frying Butter, for serving Stir the dry ingredients together in a bowl. Mix in the egg and milk. Fry in a skillet or griddle like you would a pancake. Serve with butter.

5 Freezer Beans as Bean and Cheese Burritos Yield: 8-10 Servings Fill Your Freezer! Time: 10 minutes hands on, 7-8 hours cook time + soaking time ½ lb. dry pinto beans ½ lb. dry black beans 5 cloves of garlic, crushed 1 onion, diced ½ jalapeno, seeds removed and diced ¾ tsp. cumin 1 Tbsp. salt 1 ½ tsp. black pepper 4 ½ - 5 ½ cups of water Cheddar cheese Tortillas Soak the beans overnight, rinse and add to slow cooker. Add remaining ingredients to slow cooker. Cook on high 5-6 hours or on low for 7-8 hours. Drain. Mash. Wrap ½ cup mashed beans and cheese, to taste, in a tortilla. Extra beans can be frozen in 1-2 cup quantities. Use in tacos, burritos, quesadillas or as side dish. Serving Suggestion: Sliced Tomatoes and Avocados Notes: Remaining jalapeno can be added to Pumpkin Black Bean Chili if you like a kick!

6 Crockpot Chicken Spaghetti Time: 10 minutes hands on, 5-8 hours cook time 1-1 ¼ lbs. boneless chicken ½ onion, diced ½ red pepper, diced 1 garlic clove, crushed Salt and pepper, to taste 2-3 drops hot sauce 1 14 oz. can cream of mushroom soup 1 cup shredded cheddar cheese 6 oz. broken spaghetti pieces, cooked Place the chicken, onions, peppers, and garlic in the crockpot. Sprinkle with salt, pepper and hot sauce. Spoon cream of mushroom soup over the top. Cover and cook on high for 5-6 hours or low for 7-8 hours. Shred meat with a fork or tongs. Stir in cooked spaghetti and ¾ cup of cheese. Let heat for another 30 minutes. Top with remaining cheese. Let melt and then serve. Serving Suggestion: Roasted Zucchini Notes: Don t want to use cream of mushroom soup? Melt 3 tablespoons of butter in a pan. Whisk in 3 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 mushroom soup in the recipe. Use remaining onion for potato salad. Use remaining red pepper for Pumpkin Black Bean Chili. Roasted Zucchini Yield: 3 Servings Time: 10 minutes hands on, minutes cook time 2 zucchini Olive oil Seasoned salt Slice the zucchini and lay it on a baking sheet. Brush it with olive oil and sprinkle with seasoned salt. Roast at 425F degrees for minutes.

7 Slow Cooker Chicken Bacon Ranch Sandwiches Time: 10 minutes hands on, 4-8 hours cook time ¾ -1 lb. boneless chicken breast ¾ cup chicken broth ½ pkg. dry ranch dressing mix 1 ½ oz. real bacon bits ½ bag coleslaw mix Ranch dressing Rolls, for serving Place the chicken in the bottom of the slow cooker. In a small bowl, whisk together the broth and the dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top. Cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken once cooked. While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat. Refrigerate until ready to serve. Serve the shredded chicken on rolls, topped with ranch slaw. Pressure Cooker Version Place the chicken in the bottom of the pressure cooker. In a small bowl, whisk together the broth and the dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top. Set cook time for 12 minutes. Do a quick pressure release. Shred chicken. Serving Suggestion: Potato Salad, Carrot and Celery Sticks Notes: Remaining ranch mix can be stored in an airtight container for future use.

8 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 Salt and pepper, to taste 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.

9 3 Tbsp. butter Magically Delicious Cereal Treats Yield: Servings Time: 15 minutes hands on + cooling time 4 cups miniature marshmallows 6 cups Lucky Charms Cereal Green and white M&Ms, green chocolate melts, green sprinkles (optional) Brown butter in a large pot over medium-high heat, stirring continuously. Butter will turn an amber color and become fragrant. Add the marshmallows to butter and stir until melted. Remove pot from heat and add cereal. Stir until coated. Pour the cereal mixture into a greased 9x13 pan. Press cereal evenly into dish using a greased spoon. If decorating, melt the chocolate melts in the microwave per package directions. Spoon or pipe over the treats. Add sprinkles and M&Ms. Let set completely before slicing into bars.