Smoked Sausage & Sauerkraut Soup, Pretzel Rolls, Salad Teriyaki Pork Chops with Red Pepper & Pineapple, Rice, Broccoli Black Bean and Salsa Chicken with Cornbread Dressing, Roasted Zucchini Sunday Chicken Dinner in the Slow Cooker, Green Beans Cilantro Lime Chicken Sandwiches, Veggies & Dip, Fries Zingy BBQ Chicken in the Slow Cooker, Baked Beans, Cucumbers and Onions Chocolate Drop Cookies PRODUCE Potatoes, 3-4 +2 cups Onion, 1 +1 {+1} {Salad} Red onion, ½ Red bell pepper, 1 {Zucchini, 3} Carrots, 4-5 Lettuce, for servings Tomato, for serving {Veggies & Dip} {Cucumbers, 5) CANNED/DRY Sauerkraut, 2 15 oz. cans Diced tomatoes, 1 15 oz. can Tomato sauce, 8 oz. Chicken broth, 2 32 oz. cartons Teriyaki sauce/glaze, 13.75 oz. Pineapple tidbits, 20 oz. Pineapple juice, ¼ cup PC {Rice} Black bean and corn salsa, 24 oz. jar Cornbread stuffing mix, 2 boxes Chicken broth, 2 cups Cream of chicken soup, 1 14 oz. can Flour +1 ¾ cups Ranch Cilantro Lime dressing, ½ - 1 cup BBQ Sauce, ½ cup + ½ cup PC Italian dressing, ½ cup + ½ cup PC {Baked beans} Sugar, 1 cup {+1 cup} {Vinegar, ½ cup} Vegetable oil, ½ cup +2 Tbsp. Cocoa powder, 6 Tbsp. Chopped nuts, ½ cup MEAT Smoked sausage, 1 lb. Boneless pork chops, 2 lbs. Boneless chicken breast or tenders, 2 ½ lbs. +2-2 ½ lbs. +6 Chicken, 2-3 lbs. BREAD {Pretzel rolls} Sandwich buns, 8 ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper {Olive oil} {Seasoned salt} Paprika Garlic powder Onion powder Thyme Vanilla Baking soda Baking powder FROZEN {Broccoli} {Green beans} {Fries} DAIRY Shredded Monterey Jack cheese, 8 oz. Eggs, 2
Smoked Sausage & Sauerkraut Soup Yield: 10-12 Servings Time: 15 minutes hands on, 5-8 hours cook time 1 lb. smoked sausage, sliced 3-4 large potatoes, chopped 1 onion, chopped 2 15 oz. cans sauerkraut, drained and rinsed 1 15 oz. can diced tomatoes 8 oz. tomato sauce 2 32 oz. cartons of chicken broth Place all ingredients in the slow cooker and stir. Cook on high for 5-6 hours or on low for 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: Pretzel Rolls, Salad
Teriyaki Pork Chops with Red Pepper & Pineapple Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 2 lb. boneless pork chops ½ large red onion, sliced 13.75 oz. Teriyaki sauce/glaze 1 red bell pepper, sliced 20 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 chicken 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, Broccoli Notes: Remaining red onion can be used as a salad topper.
Slow Cooker Black Bean and Salsa Chicken with Cornbread Dressing Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 2 ½ lbs. boneless chicken breast or tenders 24 oz. jar black bean and corn salsa 2 boxes cornbread stuffing mix 8 oz. shredded Monterey Jack cheese Place chicken in slow cooker. Pour salsa over chicken. Cook on low for 7-8 hours or high for 5-6 hours. Use a ladle to dip out liquid from the slow cooker. Measure the amount of liquid called for on the box of stuffing mix. Stir hot liquid into dry stuffing mix. Serve chicken and stuffing, topped with shredded cheese. Serving Suggestion: Roasted Zucchini Roasted Zucchini Yield: 6 Servings Time: 10 minutes hands on, 15-20 minutes cook time 3 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 15-20 minutes.
Sunday Chicken Dinner in the Slow Cooker Yield: 4-6 Servings Time: 10 minutes hands on, 5-8 hours cook time 2-3 lbs. chicken 2 cups potatoes, quartered 4-5 carrots, coin sliced 1 onion, sliced 2 cups chicken broth 1 14 oz. can cream of chicken soup Salt and pepper, to taste Flour Place the chicken on the bottom of the crockpot. Put the vegetables on top. Stir the broth and soup together and season with salt and pepper. Pour over the vegetables and chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Remove chicken and veggies from the crock. Turn heat to high. In a container with a tight-fitting lid, add several tablespoons of flour and some water. Shake to make a thick paste. Slowly whisk the flour mixture into the broth. Cook several more minutes until thickened. Pressure Cooker Version Add chicken and veggies to the pressure cooker pot. Stir together the soup, broth, salt and pepper and pour over chicken. Set cook time to 30 minutes. Do a quick pressure release. Serving Suggestion: Green Beans Notes: Don t want to use cream of chicken 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 chicken soup in the recipe.
Slow Cooker Cilantro Lime Chicken Sandwiches Yield: 8 Servings Time: 10 minutes hands on, 7-8 hours cook time 2-2 ½ lbs. boneless, skinless chicken breast 1 tsp. kosher salt 1 tsp. black pepper ½ tsp. paprika 1 tsp. garlic powder ½ tsp. onion powder ½ tsp. thyme ½ - 1 cup Hidden Valley Ranch Cilantro Lime dressing 8 sandwich buns Lettuce and tomato, for serving Place the chicken in the slow cooker. Sprinkle spices over chicken, tossing to coat chicken with spices. Cook on high 5-6 hours or on low 7-8 hours. Shred chicken. Stir dressing into chicken, using enough to make it as creamy as you d like. Serve on sandwich buns, topped with lettuce and tomato, if desired. Serving Suggestion: Veggies & Dip, Fries
Zingy BBQ Chicken in the Slow Cooker Yield: 6 Servings Time: 5 minutes hands on, 5-8 hours cook time 6 boneless, skinless chicken breasts ½ cup BBQ sauce ½ cup Italian dressing Place the chicken in the bottom of the crockpot. Mix together the BBQ sauce and the dressing and pour over the chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Pressure Cooker Version Use 1 cup Italian dressing and 1 cup BBQ sauce. Set for 15 minutes cook time. Do a quick pressure release. Serving Suggestion: Baked Beans, Cucumbers and Onions Cucumbers and Onions Yield: 8-10 Servings Time: 10 minutes hands on 5 medium cucumbers, coin sliced 1 onion, peeled and sliced 1 cup sugar ½ cup vinegar Mix up the sugar and vinegar and pour it over the cucumbers and onions.
Chocolate Drop Cookies Yield: 3 dozen cookies Time: 20 minutes hands on, 8-10 minutes cook time 2 eggs ½ cup + 2 Tbsp. vegetable oil 1 tsp. vanilla 1 cup sugar 1 ¾ cups flour ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt 6 Tbsp. cocoa powder ½ cup chopped nuts Beat the eggs with an electric mixer. Beat in oil, vanilla and sugar. Stir flour, baking soda, baking powder, salt and cocoa together until well combined. Add to the mixer and beat until blended. Stir in the nuts. Drop teaspoonfuls of dough onto ungreased cookie sheets. Bake at 375F degrees for 8-10 minutes.