Thai Chicken Curry Soup, Naan, Salad Crockpot Roast with Potatoes, Onions, and Carrots, Dinner Rolls Sweet and Sour Meatballs Over Rice, Roasted Green Beans Creamy Jalapeno Chicken Tacos, Corn and Black Bean Salad Smoked Sausage with Hashbrown Casserole, Apple Salad Southwestern Steak and Cornbread Dressing, Broccoli Maraschino Cherry Cake PRODUCE Onion, 1 +1 +1 +1 + ½ Carrots, 3 +1 cup coin-sliced Celery, 3 stalks Cilantro, for serving, optional {+1-2 Tbsp.} {Salad} Potatoes, 3 Baby carrots, 2 cups Garlic cloves, 2 +1 {Green beans, 1 lb.} Red bell pepper, 1 {Apples, 5} {Grapes, 1 cup} CANNED/DRY Curry powder, 2 Tbsp. Chicken broth, 2 32 oz. boxes Long grain white rice, ½ cup Coconut milk, 1 can Sriracha sauce, for topping, optional Beef broth, 1 can Worcestershire sauce, 1 Tbsp. Pineapple chunks, 20 oz. can Vinegar, 6 Tbsp. Brown sugar, 6 Tbsp. Soy sauce, 4 Tbsp. Cornstarch, 2 Tbsp. Rice, for serving Corn, 1 can {+1 can} {Black beans, 1 can} Diced tomatoes with green chilies, 1 can {+1 can} Cream of chicken soup, 1 can {Pecan pieces, ½ cup} {Pineapple tidbits, 8 oz.} {Marshmallows, ¾ cup} {Mayonnaise, 1/3 cup} Cornbread stuffing mix, 1 box Maraschino cherries, 10 oz. White cake mix, 1 box DAIRY Spicy Jalapeno cream cheese, 8 oz. (or regular cream cheese with a can of chopped jalapenos added) {Shredded Monterey Jack cheese, 1 cup} Sour cream, 8 oz. {+ ½ cup} Butter, ½ cup +4 Tbsp. +1 stick Shredded cheddar cheese, 1 cup Milk, 1 cup Eggs, 3 MEAT Bone-in chicken, 2 lbs. Beef roast, 2-3 lbs. Chicken tenders, 2 lbs. Smoked sausage, 2 lbs. Sirloin tip or round steak, 2 lbs. BREAD {Naan} {Dinner rolls} Tortillas ITEMS TO HAVE IN PANTRY/FRIDGE Bay leaf Italian seasoning {Olive oil} {Seasoned salt} Chili powder Cumin {Salt} Vanilla FROZEN Meatballs, 2 lbs. Shredded hash brown potatoes, 1 bag {Broccoli} Cool whip, 1 container
Easy Slow Cooker Thai Chicken Curry Soup Yield: 8-10 Servings Time: 10 minutes hands on, 5 ½ - 8 ½ hours cook time 2 lbs. bone-in chicken 1 onion, diced 3 carrots, diced 3 celery stalks, diced 2 Tbsp. curry powder 2-32 oz. boxes chicken broth ½ cup long-grain white rice 1 can coconut milk Cilantro, chopped, optional for topping Sriracha sauce, optional for topping Place chicken on bottom of the slow cooker. Add onion, carrots, celery, curry powder and broth. Cook on high 5-6 hours or low 7-8 hours. Remove chicken from crock and pull meat from bones. Stir rice, coconut milk and chicken meat back into the soup. Cook for 20-30 more minutes or until rice is cooked. Serve with chopped cilantro and Sriracha sauce. Pressure Cooker Version Add all ingredients, except rice and coconut milk, to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. Remove chicken and shred. Return chicken to pot along with rice and coconut milk. Cook on sauté setting for 20-30 minutes until rice is tender. Serving Suggestion: Naan, Salad
Crockpot Roast with Potatoes, Onions, and Carrots Time: 10 minutes hands on, 5-8 hour cook time 2-3 lbs. beef roast 3 large potatoes, cut into chunks 1 onion, diced 2 cups baby carrots 2 cloves garlic, minced 1 can beef broth 1 Tbsp. Worcestershire sauce 1 bay leaf 1 Tbsp. Italian seasoning Add all ingredients to slow cook and cook on high for 5-6 hour or on low for 7-8 hours. Serving Suggestion: Dinner Rolls
Sweet and Sour Meatballs over Rice Yield: 4-6 Servings Time: 10 minutes hands on, 5-8 hours cook time 2 lbs. frozen meatballs 20 oz. can pineapple chunks, drained, juice reserved 1 clove garlic, minced 1 onion, diced Water to add to the juice to make it 1 ½ cup 6 Tbsp. vinegar 6 Tbsp. brown sugar 1 cup coin-sliced carrots 4 Tbsp. soy sauce 2 Tbsp. cornstarch Rice, for serving Place the meatballs in the slow cooker. Add in garlic, onions and carrots. In a small bowl, add water to the pineapple juice to make 1 ½ cups. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Pour over meatball mixture. Cook on low for 7-8 hours or on high for 5-6 hours. During the last 30 minutes of cooking, stir in the pineapple tidbits. In the sauce is too runny at this point, vent the lid for the last 30 minutes to let it thicken up a bit. Pressure Cooker Version Place the meatballs in the pressure cooker. Add in garlic, onions and carrots. In a small bowl, add water to the pineapple juice to make 1 ½ cups. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Pour over meatball mixture. Set cook time for 10 minutes. Do a quick pressure release. Remove lid, hit the sauté button, and stir in the pineapple. Let cook until the pineapple is warm and the sauce has reached the desired thickness. Serving Suggestion: Roasted Green Beans Roasted Green Beans Yield: 6 Servings Time: 5 minutes hands on, 15-20 minutes cook time 1 lb. green beans Olive oil Seasoned salt Toss green beans with olive oil and sprinkle with seasoned salt. Roast on a baking sheet at 425F degrees for 15-20 minutes.
Creamy Jalapeno Chicken Tacos Time: 10 minutes hands on, 7-8 hours cook time 2 lbs. chicken tenders 1 red bell pepper, diced 1 onion, diced 1 can corn, drained 1 tsp. chili powder 1 Tbsp. cumin 8 oz. Spicy Jalapeño Cream Cheese (or regular cream cheese with a can of chopped jalapenos added) Tortillas Place all ingredients (except cream cheese) into the slow cooker. Cook on low for 7-8 hours or high for 5-6 hours. Stir, breaking up the chicken with the spoon. Spoon cream cheese into the slow cooker. Cover for a few minutes, allowing it to melt. Remove lid and stir cream cheese into chicken. Serve in tortillas. Serving Suggestion: Corn and Black Bean Salad Corn and Black Bean Salad Time: 5 minutes hands on 1 can corn, drained 1 can black beans, drained and rinsed 1 can diced tomatoes with green chilies 1-2 Tbsp. cilantro Salt, to taste 1 cup shredded Monterey Jack cheese Mix all ingredients, except cheese, together. Stir in the cheese right before serving.
Smoked Sausage with Hashbrown Casserole Time: 10 minutes hands on, 5-8 hours cook time 1 bag frozen, shredded hash brown potatoes 8 oz. sour cream 1 can cream of chicken soup ½ cup butter, melted Onion, chopped fine (about ½ a small onion) 1 cup shredded cheddar cheese (or a bit more if you like) 2 lbs. smoked sausage Mix all ingredients in the slow cooker, except smoked sausages. Wrap sausages in foil and place on top. Cook on high for 5-6 hours or on low for 7-8 hours. Serving Suggestion: Apple Salad 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. Apple Salad Yield: 10-12 Servings Time: 10 minutes hands on 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 ⅓ 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.
Southwestern Steak and Cornbread Dressing Time: 10 minutes hands on, 5-7 hours cook time About 2 lbs. sirloin tip steak or round steak 1 box cornbread stuffing mix 1 can tomatoes with green chilies, undrained 4 Tbsp. butter, melted Place the steak in the slow cooker. Stir the stuffing mix, tomatoes and melted butter together. Put the stuffing on top of the steak in the slow cooker. Cook on low for 5-7 hours. Serving Suggestion: Broccoli
Maraschino Cherry Cake Yield: 1 cake Time: 20 minutes hands on, 25-30 minutes cook time + cooling 10 oz. maraschino cherries White cake mix Reserved juice from cherries Enough milk to make 1 cup liquid 1 stick butter, melted 2 tsp. vanilla 3 eggs Cool whip, for frosting Preheat the oven to 350 degrees. Grease and flour 2 round cake pans. Drain the cherries and reserve juice. Slice cherries in half. Put the cake mix in a mixer bowl. Add enough milk to the cherry juice to bring the liquid to 1 cup. Pour that into the cake mix. Add all the other ingredients, except cool whip, to the bowl and mix until well combined. Pour into the prepared cake pans. Bake at 350 for 25-30 minutes, until a toothpick comes out clean when you test the center. Cool for 10 minutes in the pans, then remove to cooling racks. After completely cool, frost with cool whip.