Beef Roast with Red Wine in the Slow Cooker, Roasted Potatoes, Roasted Broccoli Complete BBQ Chicken Dinner, Cornbread Lemon Chicken Baked on a Bed of Sauerkraut, Asparagus Chili Cheese Dogs with Cheater Chili, Fries, Salad Crockpot Cantonese Sweet and Sour Pork Chops, Rice, Peas Slow Cooker Chicken Philly Sandwiches, Cucumber and Tomato Salad Frozen Mocha Marble Loaf PRODUCE Onion, ½ + ½ + ½ + ½ Garlic cloves, 1 +1 Potatoes, ½-1 per person {Potatoes, 1-2} {Broccoli, 1-2 bunches} {Salad} Red pepper, 1 Green pepper, ½ {Cucumber, ½} {Tomatoes, 2-3} {Red onion, ½} CANNED/DRY Red wine, ¼ cup Barbecue sauce, ½ bottle {Cornmeal, 1 ½ cups} {Flour, ¾ cup} Sauerkraut, 16 oz. jar Lemon juice, 1 ½ Tbsp. Tomato sauce seasoned for chili, 1 15 oz. can Pineapple, 1 8 oz. can Brown sugar, 2 Tbsp. Cider vinegar, 2 Tbsp. Soy sauce, 1 ½ tsp. {Rice} Marinated, quartered artichoke hearts with juice, ½ 7.5 oz. jar Chicken broth, ½ cup-pc Oreos, 2 cups crumbled about ½ pack Sweetened condensed milk, 1 can Very strong coffee, 2-3 Tbsp. Chocolate syrup, ½ cup FROZEN Corn on the cob, 1 per person {Asparagus} {Fries} {Peas} DAIRY Shredded cheddar cheese, to taste +for serving {Egg, 1} {Milk, 1 cup} Provolone, 3-4 slices Butter, 3 Tbsp. Cream cheese, 8 oz. Whipping cream, 2 cups MEAT Beef roast, 1-1 ½ lb. Boneless chicken breast, 1 per person + ¾ - 1 lb. Chicken thighs, 1 ¼ - 1 ½ lbs. Ground beef, 1 lb. Hot dogs, 3-4 Boneless pork chops, 1 lb. BREAD Hot dog buns, 3-4 Hoagie rolls, 3-4 ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Olive oil Italian seasoning Foil Baking powder Ground red pepper Rosemary Cayenne Ginger Cornstarch {Red wine vinegar} Vanilla
Beef Roast with Red Wine in the Slow Cooker Time: 10 minutes hands on, 4-8 hours cook time 1-1 ½ lb. beef roast 1 ½ tsp. Italian seasoning ½ onion, sliced 1 cloves garlic, crushed ¼ cup red wine Rub roast with Italian seasoning and place in the slow cooker. Add onion and garlic to the slow cooker. Pour red wine over everything. Cook on low for 6-8 hours or on high for 4-6 hours. Serving Suggestion: Roasted Potatoes, Roasted Broccoli Notes: Use remaining onion for Complete BBQ Chicken Dinner. Roasted Potatoes Time: 5 minutes hands on, 45 minutes cook time 1-2 potatoes (red, Yukon gold or russet will work fine) Olive oil Kosher salt Fresh ground pepper Clean and chop the potatoes. Toss with olive oil, kosher salt and fresh ground pepper. Bake them at 400 degrees for about 45 minutes or so, depending on how big you cut the potatoes. Roasted Broccoli Time: 10 minutes hands on, 20-25 minutes cook time 1-2 bunches fresh broccoli, cut into florets Olive oil Kosher salt Black pepper This is more method than recipe. Use the amounts you need for your family. Toss the broccoli and red peppers with a drizzle of olive oil. You want the veggies to be lightly coated with oil. It doesn t take very much oil. Sprinkle with seasonings and toss again. Place on a rimmed cookie sheet and put it in the oven at 350 degrees for about 20-25 minutes.
Complete BBQ Chicken Dinner Time: 15 minutes hands on, 5-8 hours cook time 1 boneless chicken breast per person ½ - 1 potato per person, diced 1 frozen corn on the cob per person ½ bottle barbecue sauce ½ onion, diced Cheddar cheese, shredded Olive oil Salt and pepper Foil Place the chicken in the bottom of the crockpot. Pour on some barbecue sauce. You don t want to add too much, because the goal is to have as little liquid as possible in the bottom of the pot. Stir the potatoes, a bit of olive oil, onion, cheese and salt and pepper together in a bowl. Make a large packet out of foil and wrap the potatoes in it, loosely. Wrap each corn in foil. Place the potato packet on top of the chicken. Add the corn. Cook on high for 5-6 hours or low for 7-8. Serving Suggestion: Cornbread Notes: Use remaining onion for Beef Roast with Red Wine. Cornbread Yield: 10-inch round loaf Time: 10 minutes hands on, 15-20 minutes bake time 1½ cups cornmeal ¾ cup unbleached all-purpose flour Heaping Tbsp. baking powder ½ tsp. salt 1 egg Enough milk to make a batter (about 1 cup) Heat the oven to 425 degrees. Put the skillet in the oven to heat (mine is 10¼ inches). Stir together the dry ingredients. Add the egg and milk and stir till well blended. Pull the hot skillet from the oven and add oil or spray with cooking spray. Pour in the batter and bake for 15-20 minutes.
Lemon Chicken Baked on a Bed of Sauerkraut Time: 10 minutes hands on, 5-8 hours cook time 16 oz. jar sauerkraut ¼ tsp. ground red pepper ¼ tsp. dried rosemary, crumbled 1 ¼ - 1 ½ lbs. chicken thighs or other cut 1 ½ Tbs. lemon juice ½ tsp. olive oil Salt and pepper to taste Rinse the sauerkraut and drain. Give it a squeeze with your hands to remove extra water. Place kraut in the crockpot that has been sprayed with cooking spray. Add red pepper and rosemary and stir into the kraut. Place chicken over kraut. Mix lemon juice and olive oil. Brush on chicken, using all of the lemon juice/olive oil. Sprinkle with salt and pepper. Cook on high 5-6 hours or low 7-8 hours. Serving Suggestion: Asparagus
Chili Cheese Dogs with Cheater Chili Time: 15 minutes hands on, 5-7 hours cook time 1 lb. ground beef 1 15 oz. can tomato sauce seasoned for chili Cayenne pepper (optional) 3-4 hot dogs with buns Shredded cheddar, for serving, optional Brown ground beef in a large pot. Rinse under hot water to remove grease and then add meat to crockpot. Add tomato sauce and cayenne pepper to taste. Stir to combine. Cook on low for 5-7 hours. Pressure Cooker Version Hit the sauté button. Add the ground beef and brown, breaking apart as it cooks. Add remaining ingredients. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Fries, Salad
Crockpot Cantonese Sweet and Sour Pork Chops Time: 5 minutes hands on, 4-9 hours cook time 1 lb. boneless pork chops ½ small onion, sliced 1 red 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, Peas Notes: Use remaining onion for Chicken Philly Sandwiches.
Chicken Philly Sandwiches in the Slow Cooker Time: 10 minutes hands on, 5-8 hours cook time ¾ - 1 lb. boneless chicken ½ large onion, chopped ½ green pepper, chopped ½ 7.5 oz. jar marinated, quartered artichoke hearts with juice 3-4 hoagie rolls 3-4 slices provolone cheese Put all ingredients in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Pull the cooked chicken into bite-sized pieces. Broil the buns. Add meat and cheese. Broil again to melt the cheese and serve. Pressure Cooker Version Start with chicken tenders that are still frozen - add to the pressure cooker pot. Add ½ cup chicken broth to the ingredients. Set cook time to 18 minutes. Use quick pressure release. Serving Suggestion: Cucumber and Tomato Salad Notes: Use remaining onion for Cantonese Sweet and Sour Pork Chops. Remaining green pepper can be used as a salad topper. Cucumber and Tomato Salad Time: 10 minutes hands on ½ large cucumber 2-3 tomatoes ½ red onion, thinly sliced Drizzle of olive oil Sprinkle of red wine vinegar Salt and pepper, to taste Chop the cucumber and tomatoes into bite-sized pieces. Mix together in a bowl with red onion slices. Drizzle a stream of olive oil over all. Sprinkle on the red wine vinegar. Add a teaspoon or so of salt and some black pepper. Stir, taste and adjust seasonings.
Frozen Mocha Marble Loaf Yield: 1 loaf Time: 20 minutes hands on + 6 hours chilling time About 2 cups crumbled Oreos (about ½ pack) 3 Tbsp. butter, melted 8 oz. cream cheese, softened 1 can sweetened condensed milk 1 tsp. vanilla 2 cups whipping cream, whipped 2-3 Tbsp. very strong coffee ½ cup chocolate syrup Combine the cookie crumbs and butter. Press into the bottom of a foil lined loaf pan. Beat the cream cheese with a mixer until smooth. Add the sweetened condensed milk and vanilla. Fold in the whipped cream. Divide the cream filling in half. To one half, gently stir in the coffee and chocolate syrup. Spread half this mocha filling over the crust. Top with the vanilla filling. Repeat the layers. Wrap with foil and freeze for at least 6 hours.