1. Crockpot Chicken Spaghetti, Spinach Salad, Pretzel Rolls 2. Slow Cooker Breakfast Casserole, Easy Apple Salad 3. Honey Dijon Pork Chops and Apples in the Slow Cooker, Roasted Brussels Sprouts, Mashed Cauliflower 4. Slow Cooker Chicken Cordon Bleu Sandwiches, Fries, Carrot and Celery Sticks 5. Beef Shwarma in the Slow Cooker, Ranch Veggie Salad, Pita Chips 6. Chicken Posole Stew in the Slow Cooker, Hoe Cakes, Salad 7. Easy Pineapple Carrot Cake PRODUCE Onion, 1 +1 Green pepper, ½ Red pepper, ½ Garlic, 1 +3 +3 {Spinach salad} {Apples, 5) +5 {Grapes, 1 cup} {Brussels Sprouts, 1 ½ lbs.} {Carrot and celery sticks} Cucumber, 1 {Broccoli, 1 head} {Cauliflower, 1 head} {Celery, 1-2 stalks} {Carrots, 4-5} +3 +1-2 Green onions, 3 {Salad fixings} CANNED/DRY Hot sauce, 3-4 drops Cream of mushroom soup, 2 cans Spaghetti, 12 oz. {Pecan pieces, ½ cup} + 1 cup {Pineapple tidbits, 8 oz.} {Marshmallows, ¾ cup} {Mayonnaise, 1/3 cup} Honey, 3 Tbsp. Dijon mustard, 1 tsp. Honey mustard dressing, 1 ½ cups Lemon juice, 6 Tbsp. {Pita chips} Hominy, 2 cans Chicken broth, 3 cups Diced tomatoes, 2 cans {Cornmeal, 1 cup} Carrot cake mix, 1 box Crushed pineapple, 8 oz. Vegetable oil, 2/3 cup Powdered sugar, 3 ¾ cups FROZEN O Brien potatoes, 28 oz. {Cauliflower florets, 2 lbs.} {Fries} DAIRY Shredded cheddar, 2 cups +8 oz. Eggs, 12 {+1} +3 Milk, ½ cup {+1 cup} +1 cup {Sour cream, ½ cup} {Cream cheese, 6 oz.} +8 oz. {Butter, 4 Tbsp.} {+ Serving} +1 stick {Heavy whipping cream, to taste} Shredded Swiss cheese, 8 oz. Plain Greek yogurt, 8 oz. {Marzetti ranch dip, 2 cups} MEAT Boneless chicken, 2-2 ½ lbs. Diced ham, ½ lb. Pork chops, 1 ½ lbs. Boneless, skinless chicken breasts, 2 lbs. +4 Deli ham, ½ lb. Boneless beef steak, 2 ½ - 3 lbs. BREAD {Pretzel rolls} Sandwich buns, 6-8 Pita bread ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive oil Non-stick spray Herbs de Provence Curry powder Ground red pepper Cumin Chili powder Oregano Cayenne {Flour} {Baking powder} {Oil for frying} Vanilla eatathomecooks.com
Crockpot Chicken Spaghetti Yield: 8 Servings 2-2 ½ lbs. boneless chicken 1 onion, diced ½ green pepper, diced ½ red pepper, diced 1 garlic clove, crushed Salt and pepper, to taste 3-4 drops hot sauce 2 cans cream of mushroom soup 2 cups shredded cheddar cheese 12 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 1 ½ cups of cheese. Let heat for another 30 minutes. Top with remaining cheese. Let melt and then serve. Serving Suggestion: Spinach Salad, Pretzel Rolls Notes: Use remaining green and red peppers as salad toppers.
Slow Cooker Breakfast Casserole Yield: 8 Servings Cooking spray to oil the crock 28 oz. bag frozen O'Brien Potatoes ½ lb. diced ham 8 oz. shredded cheddar 12 eggs ½ cup milk salt and pepper to taste Spray the inside of the crock with cooking spray. Put the potatoes on the bottom of the crock. Layer ham and cheese on top of the potatoes. In a large bowl, beat the eggs. Stir in the milk and salt and pepper. Pour over top of the other ingredients in the crock. Cook on high for 4 hours on or low for 8 hours. Serving Suggestion: Easy Apple Salad Easy Apple Salad Yield: 10-12 Servings 5 apples, cored and chopped 1 cup grapes, cut in half ½ cup pecan pieces 8 oz. pineapple tidbits, drained ¾ cup marshmallows ½ cup sour cream 1/3 cup mayonnaise Put apples, grapes, pecans, pineapple and marshmallows in a large bowl. In a smaller bowl, stir together sour cream and mayonnaise. Pour over fruit and toss until coated.
Honey Dijon Pork Chops and Apples in the Slow Cooker Yield: 4-6 Servings 1½ lbs. pork chops, boneless or bone-in 5 small apples, peeled and sliced 1 onion, sliced 3 Tbsp. honey 1 tsp. Dijon mustard ½ tsp. Kosher salt Generous grind black pepper Place pork chops on the bottom of the crock. Stir honey, Dijon, salt and pepper together. Pour over apples and onions and toss to coat. Place apples and onions on top of pork chops in the slow cooker. Cook 5-6 hours on high or 7-8 hours on low. Serving Suggestion: Roasted Brussels Sprouts, Mashed Cauliflower Roasted Brussels Sprouts Yield: 6-8 Servings 1 ½ lbs. Brussels sprouts Olive oil Salt and pepper Rinse the Brussels sprouts under cool water. Trim the stem ends off and cut in half if they are large. Toss in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Pour out onto a baking sheet. Roast in a 400 degree oven for 20-25 minutes, until tender. Mashed Cauliflower Yield: 4-6 Servings 2 lbs. frozen cauliflower florets 6 oz. package of cream cheese, softened 4 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 big of cream if you need some extra moisture.
Slow Cooker Chicken Cordon Bleu Sandwiches Yield: 6-8 Servings 2 lbs. boneless, skinless chicken breasts ½ lb. deli ham, diced 8 oz. Swiss cheese, shredded 2 tsp. Herbs de Provence 1 ½ cups honey mustard dressing, divided Sandwich buns, for serving Place the chicken in the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on high 4-5 hours or low 6-7 hours. Remove chicken, shred and return to slow cooker. Stir in shredded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls. Serving Suggestion: Fries, Carrot and Celery Sticks
Beef Shwarma in the Slow Cooker Yield: 6-8 Servings 6 Tbsp. lemon juice 6 Tbsp. olive oil 1 tsp. salt 2 tsp. curry powder 2 dashed ground red pepper 3 garlic cloves, crushed 2 ½ - 3 lbs. thin cut, boneless beef steak 8 oz. plain Greek yogurt 1 small cucumber, chopped Pita bread, for serving Stir lemon juice, olive oil, salt, curry, cayenne pepper and garlic together in a small bowl. Place meat in slow cooker. Pour mixture over the top and stir to combine with meat. Cook on high for 5-6 hours or on low for 7-8 hours. Combine the yogurt and cucumber. Serve cooked meat in pita bread with cucumberyogurt sauce. Serving Suggestion: Ranch Veggie Salad, Pita Chips Ranch Veggie Salad Yield: 8-10 Servings 1 bunch broccoli, chopped 1 head cauliflower, chopped 1-2 stalks celery, chopped 4-5 carrots, chopped 2 cups Marzetti Ranch Dip Stir the veggies together with the ranch dip. Chill until serving.
Chicken Posole Stew in the Slow Cooker Yield: 8-10 Servings 4 boneless chicken breasts 2 cans hominy, rinsed and drained 3 cups chicken broth 2 cans diced tomatoes, undrained 3 carrots, sliced thin 3 green onions, sliced 3 garlic cloves, minced 1 Tbsp. cumin 2 tsp. chili powder 1 tsp. oregano ¼ tsp. cayenne pepper, or to taste 1 tsp. salt, or to taste Pepper, to taste Put the chicken in the bottom of the crockpot. Add the other ingredients on top, stirring to combine. Cook on high for 5-6 hours or on low for 7-8 hours. Remove the chicken and shred with a fork. Return to the pot. Serving Suggestion: Hoe Cakes, Salad Hoe Cakes Yield: 6-8 Servings 1 cup cornmeal ½ cup flour 2 tsp. baking powder ¼ tsp. salt 1 egg 1 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.
Easy Pineapple Carrot Cake Yield: 1 cake For the cake: 1 carrot cake mix 1-2 small carrots, grated 8 oz. crushed pineapple, drained 3 eggs 2/3 cup vegetable oil 1 cup milk 1 tsp. vanilla For the frosting: 8 oz. cream cheese, softened 1 stick butter, softened 3 ¾ cup powdered sugar, sifted 1 tsp. vanilla 1-2 tsp. milk, if needed to make the frosting texture right 1 cup chopped pecans, optional Mix all the cake ingredients together with an electric mixer until well blended. Pour into two greased 8 round cake pans. Bake 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool pans for 10 minutes. Remove from pans and cool completely before frosting. Wish an electric mixer, beat cream cheese and butter together until well blended. Add powdered sugar a little at a time. Mix in vanilla and milk if the frosting seems too stiff to spread. It should be soft and spreadable. Place one layer on cake plate. Frost the top and add the second layer and frost the top of that too. Frost the sides of the cake. Spread the frosting heavily so there s a good bit for the nuts to stick into. Cather a handful of nuts and smoosh them gently into the frosting on the sides of the cake. Work your way around, gathering up any nuts that fall off. Finish by using a piece of wax paper to gently press the nuts into the frosting.