Smoked Sausage and Sauerkraut Soup, Salad, Pretzel Rolls Teriyaki Pork Chops with Red Pepper and Pineapple, Rice, Edamame Chicken Tetrazzini, Detox Salad Lemon Chicken Baked on a Bed of Sauerkraut, Roasted Green Beans, Oven Fried Potatoes Cube Steaks and Gravy, Mashed Cauliflower, Kale Skillet Chicken Bacon Ranch Sandwiches, Fries, Apple Slices Chocolate Cobbler in the Slow Cooker PRODUCE Potatoes, 1-2 large {+2-3} Onion, 1 small +½ {+1} {Salad} Red onion, 1 small Red bell pepper, ½ {Broccoli crown, 1} {Cauliflower, 1 small head} {Carrots, 1-2} {Kale, ½ small bunch}{+1 bunch} {Parsley, ¼ cup} {Lemon, ½} Lemon juice, 1 ½ Tbsp. {Green beans, 2/3 lb.} {Garlic clove, 1} Coleslaw mix, ½ bag {Apples} CANNED/DRY Sauerkraut, 15 oz. can + 16 oz. jar Diced tomatoes, ½ can Tomato sauce, 4 oz. Chicken broth, 32 oz. carton +¼ cup +¾ cups Teriyaki sauce/glaze, 7 oz. Pineapple tidbits, 8 oz. (1/4 cup juice from can-pc only) {Rice} Spaghetti noodles, 4 oz. Cream of chicken or mushroom soup, 1 can {Sunflower seeds, ¼ cup} {Almonds, ¼ cup} {Dried berries, ½ cup} {Raisins, ¼ cup} Flour, ¼ cup +1 cup Brown gravy mix, 1 packet Ranch dressing mix, ½ package Real bacon bits, 1-2 oz. Ranch dressing, to taste Cocoa powder, 7 Tbsp. Sugar, 1 ¼ cups Brown sugar, ½ cup DAIRY Sour cream, 4 oz. Mozzarella cheese, for topping {Cream cheese, 3 oz.} Butter, 1/3 cup {+2 Tbsp.} {Heavy whipping cream, to taste} Milk, ½ cup MEAT Smoked sausage, ½ lb. Boneless pork chops, 1 lb. Cooked chicken, 1 ½ cups Chicken thighs, 1 ¼ - 1 ½ lbs. Cube steak, 1 lb. Boneless chicken breast, ¾ - 1 lb. BREAD {Pretzel rolls} Sandwich rolls ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Rice vinegar Maple syrup Ground red pepper Dried rosemary Olive oil {Seasoned salt} Garlic powder Dry ground mustard Vegetable oil {Crushed red pepper flakes} Baking powder Vanilla FROZEN {Edamame} {Cauliflower florets, 1 lb.} {Fries}
Smoked Sausage and Sauerkraut Soup Slow Cooker Time: 5-8 hours Pressure Cooker Time: 25 minutes ½ lb. smoked sausage, sliced 1-2 large potatoes, or 3-4 small potatoes, chopped 1 small onion, chopped 15 oz. can sauerkraut, drained and rinsed ½ can diced tomatoes 4 oz. tomato sauce 32 oz. box of chicken broth Place all ingredients in slow cooker and stir. Cook on high 5-6 hours or low 7-8 hours. Pressure Cooker Version Add all ingredients to the pressure cooker pot. Set cook time for 25 minutes. Do a quick pressure release. Serving Suggestion: Salad, Pretzel Rolls Notes: Remaining tomatoes can be frozen for future use.
Teriyaki Pork Chops with Red Pepper and Pineapple Slow Cooker Time: 5-8 hours Pressure Cooker Time: 20 minutes 1 lb. boneless pork chops 1 small red onion, sliced 7 oz. Teriyaki sauce/glaze ½ red bell pepper, sliced 8 oz. pineapple tidbits, drained Place pork chops in crockpot. Add onion and Teriyaki glaze. Cook on high 5-6 hours or low 7-8 hours. Add pineapple and bell pepper during the last 15-20 minutes of cooking time. Serve over rice. Pressure Cooker Version Stir ¼ cup of pineapple juice from can into teriyaki glaze. Add pork and glaze to pot. Set for 20 minutes cook time. Do a quick pressure release. Add red peppers and drained pineapple to top of pork chops. Set cook time for 1 minute, then do another quick pressure release. Serving Suggestion: Rice, Edamame Notes: Remaining red pepper can be used as a salad topper.
Chicken Tetrazzini Hands On Time: 10 minutes Slow Cooker Time: 7-8 hours 1 ½ cups of cooked chicken 4 oz. spaghetti noodles, broken in half and cooked 4 oz. sour cream ¼ cup chicken broth 1 can cream soup, chicken or mushroom Mozzarella cheese for the top Stir all ingredients together, except cheese. Pour into greased slow cooker. Cook on low 7-8 hours or high 5-6 hours. Top with cheese during the last 20 minutes of cooking. Serving Suggestion: Detox Salad 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.
Detox Salad Yield: 6-8 Servings Hands On Time: 20 minutes 1 broccoli crown 1 small head cauliflower 1-2 carrots ½ small bunch kale (stems removed) ¼ cup parsley ¼ cup sunflower seeds ¼ cup almonds, chopped ½ cup dried berries (cherries, cranberries, blueberries) ¼ cup raisins Juice of ½ of a lemon 1 Tbs. rice vinegar (or other mild flavored vinegar) 1 Tbs. maple syrup Salt & pepper (to taste) Cut the broccoli and cauliflower into florets. Cut the carrots into large chunks. Roughly chop the kale. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch) Process the carrots and add to the bowl. Stir to combine. Add the sunflower seeds, almonds, and dried fruit. Stir to combine. Add lemon juice, vinegar and syrup. Toss to coat. Taste, and add salt and/or pepper as needed.
Lemon Chicken Baked on a Bed of Sauerkraut Hands On Time: 10 minutes Slow Cooker Time: 5-8 hours 16 oz. jar sauerkraut ¼ tsp. ground red pepper ¼ tsp. dried rosemary, crumbled 1¼ - 1½ lbs. chicken thighs or other cut 1½ 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: Roasted Green Beans, Oven Fried Potatoes Roasted Green Beans Hands On Time: 5 minutes Cook Time: 15-20 minutes 2/3 lb. green beans Olive oil Seasoned salt Toss green beans with olive oil and sprinkle with seasoned salt. Roast at 425 degrees for 15-20 minutes.
Oven Fried Potatoes Bake Time: 20 minutes 2-3 potatoes, cleaned and sliced very thin 1-1 ½ Tbs. olive oil Seasoned salt, to taste In a large bowl, drizzle olive oil over the potatoes. Sprinkle with seasoned salt and stir until well combined. Place in a single layer on a baking sheet. Bake at 425 degrees for about 20 minutes, or until tender and browned. You can flip them over with a spatula and let them brown on the other side too if you want them crisper.
Cube Steaks and Gravy Slow Cooker Time: 5-8 hours Pressure Cooker Time: 12 minutes ¼ cup flour 1 tsp. salt ¼ tsp. garlic powder ¼ tsp. dry ground mustard 1 lbs. cube steak 1 Tbsp. vegetable oil ½ onion, sliced 1 packet brown gravy mix 1 cup water Stir flour, salt, garlic powder and ground mustard together in a bowl. Dredge the cube steaks in flour and brown in a skillet with some vegetable oil. Remove and place the steaks in a crockpot. Add onion to the skillet and cook a few minutes. Stir gravy mix and water together and pour into skillet, scraping up the browned bits. Pour gravy and onions over the meat in the crockpot. Cook on low for 7-8 hours or on high for 5-6 hours. Pressure Cooker Version Use 1½ cup water. Stir flour, salt, garlic powder and ground mustard together in a bowl. Dredge cube steaks in flour. Hit the sauté button and add olive oil to the pot. Add steaks and onions and cook until steaks are browned. Stir gravy mix and water together. Pour into pot. Set cook time for 12 minutes. Do a quick pressure release. Serving Suggestion: Mashed Cauliflower, Kale Skillet Notes: Remaining onion can be used as a salad topper.
Mashed Cauliflower Cook Time: 5 minutes 1 lb. frozen cauliflower florets 3 oz. package of cream cheese, softened 2 Tbsp. butter, softened Heavy whipping cream Cook the cauliflower according to the package directions. Add the cream cheese and butter to a large bowl. Drain the cauliflower well and pour it on top of the cheese. All it to sit for a few minutes. Using a potato masher or hand-held mixer, mash/mix until smooth. Use a bit of cream if you need some extra moisture. Kale Skillet Hands On Time: 10 minutes Cook Time: 10 minutes 1 small onion, 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.
Chicken Bacon Ranch Sandwiches Yield: 6-8 Servings Hands On Time: 10 minutes Slow Cooker Time: 4-8 hours ¾-1 lb. boneless chicken breast ¾ cup chicken broth ½ pkg. ranch dressing mix 1-2 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 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. Serving Suggestion: Fries, Apple Slices Notes: Remaining dressing mix can be stored in an airtight container for future use.
Chocolate Cobbler in the Slow Cooker Yield: 6-8 Servings Slow Cooker Time: 3-4 hours 1 cup unbleached all-purpose flour 2 tsp. baking powder ¼ tsp. salt 3 Tbs. cocoa ¾ cup sugar ½ cup milk ⅓ cup butter, melted 1½ tsp. vanilla ½ cup sugar ½ cup brown sugar 4 Tbs. cocoa 1½ cups hot water Spray the inside of the slow cooker crock with cooking spray. In a large bowl, stir together flour, baking powder, salt, 3 Tbs. cocoa and 3/4 cup white sugar. Stir milk, melted butter and vanilla into the flour mixture until smooth. Pour into the greased crock. In a small bowl, combine 1/2 cup white sugar, brown sugar and cocoa. Sprinkle over the top of the batter in the crock. Pour hot water over the top of ingredients in the slow cooker. Do not stir! Put the lid on the slow cooker and cook on low for 3-4 hours. Remove the lid and let stand for several minutes before serving. At first, it will be a bit too liquidy, but should thicken up after several minutes.