Philly Cheese Steak Soup in the Slow Cooker, Cheesy Bread, Salad Zesty Crockpot Chicken with Couscous, Roasted Brussels Sprouts Honey Dijon Pork Chops with Apples in the Slow Cooker, Yellow Rice, Green Beans Slow Cooker Jerk Chicken Sandwiches with Cucumber-Mango Salsa, Sweet Potato Fries Pork and Broccoli Stir Fry in the Slow Cooker, Rice, Egg Rolls Round Steak with Vegetable Gravy in the Slow Cooker, Baked Potatoes, Ranch Glazed Carrots Judy s Strawberry Pie PRODUCE Onion, 1 +1 +1 +1 Green pepper, 1 +1 {Salad} Brussels Sprouts, 2 lbs. Apples, 5 small Mango, 1 Cucumber, 1 {Sweet potatoes, ½ -1 per person} Broccoli, 1 bunch Red bell pepper, 1 Carrots, 3 Celery, 2 stalks {Baking potatoes, 1 per person} {Baby carrots, 2 lbs.} Strawberries, 1 ½ cups CANNED/DRY Cream of mushroom soup, 1 14 oz. can Chicken broth, 32 oz. + ½ cup PC Beef broth, 32 oz. Couscous, 1 box Honey, 3 Tbsp. Dijon mustard, 1 tsp. {Yellow rice} Jerk marinade, 16 oz. Lime juice, 1-2 Tbsp. Bottled stir fry sauce, 1 cup {Rice} Ketchup, ½ cup Vinegar, 1 Tbsp. Flour, 2 Tbsp. +1 ½ cups {Light brown sugar, 6 Tbsp.} {Dry ranch dressing mix, 2 envelopes} Sugar, 1 cup + 2 Tbsp. Vegetable oil, ½ cup Corn syrup, 2 Tbsp. Cornstarch, 7 Tbsp. Strawberry Jello, 3 Tbsp. DAIRY Shredded Swiss cheese, ½ cup {+1 cup} {Butter, 10 Tbsp.} Milk, 2 Tbsp. MEAT Deli roast beef, 1 ½ lbs. Bone-in chicken pieces, 3 lbs. Pork chops, 2 lbs. +2-3 lbs. Chicken breast, 2 lbs. Round steak, 2 lbs. BREAD {French bread, 1 loaf} Sandwich rolls, 6-8 ITEMS TO HAVE IN PANTRY/FRIDGE Salt and Pepper Paprika Cayenne Onion powder Garlic Thyme White pepper {Olive oil} FROZEN {Green beans} {Egg rolls}
Philly Cheese Steak Soup Yield: 8-10 Servings Time: 10 minutes hands on, 5-8 hours cook time 1 ½ lbs. roast beef from the deli, sliced thin 1 onion, chopped 1 green pepper, chopped 1 14 oz. can cream of mushroom soup 32 oz. chicken broth 32 oz. beef broth ½ cup shredded Swiss cheese Chop beef into bite sized pieces. Place beef, onion and green pepper in the slow cooker. Stir mushroom soup together with 2 cups broth. Pour into slow cooker and add remaining broth. Cook on high for 5-6 hours or on low for 7-8 hours. Serve soup topped with Swiss cheese. Pressure Cooker Version Chop beef into bite sized pieces. Place beef, onion, and green pepper in the pressure cooker pot. Stir mushroom soup together with 2 cups broth. Pour into pressure cooker pot and add remaining broth. Set cook time for 25 minutes. Do a quick pressure release. Serving Suggestion: Cheesy Bread, Salad Notes: Don t want to use cream of mushroom 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 1 ½ cups of milk and 1 ½ cups broth and bring to a boil, stirring frequently. Use this in place of the cream of mushroom soup in the recipe. Cheesy Bread Time: 5 minutes hands on 1 loaf French bread 1 cup Swiss cheese Slice bread, lay on a baking sheet and top with cheese. Broil until melted.
Zesty Crockpot Chicken with Couscous Time: 10 minutes hands on, 5-9 hours cook time 1 large onion, thinly sliced 4 tsp. salt 2 tsp. paprika 1 tsp. cayenne 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper ½ tsp. garlic ½ tsp. black pepper 3 lbs. bone-in chicken pieces 1 box couscous Place the onions on the bottom of the slow cooker. Mix all the spices together and rub all over the chicken. Place the chicken in the slow cooker on top of the onions. Cook on high for 5-6 hours or on low for 7-9 hours. Cook the couscous according to package directions, except instead of water, use the broth and onions from the chicken Serving Suggestion: Roasted Brussels Sprouts Roasted Brussels Sprouts Time: 10 minutes hands on, 20-25 minutes cook time 2 lbs. Brussels Sprouts Olive Oil Salt Pepper Rinse the Brussels sprouts under cool water. Trim the stem end off. Cut the sprouts in half, especially if they are on the larger size. 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 400 degree oven for 20-25 minutes, until tender.
Honey Dijon Pork Chops with Apples in the Slow Cooker Time: 20 minutes hands on, 5-8 hours cook time 2 lbs. pork chops, boneless or bone-in 3 Tbsp. honey 1 tsp. Dijon mustard ½ tsp. Kosher salt Generous grind black pepper 5 small apples, peeled and sliced 1 onion, sliced Place pork chops on bottom of 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 slow cooker. Cook 5-6 hours on high or 7-8 hours on low. Serving Suggestion: Yellow Rice, Green Beans
Slow Cooker Jerk Chicken Sandwiches with Cucumber-Mango Salsa Time: 15 minutes hands on, 6-7 hours cook time 2 lbs. chicken breast 16 oz. jerk marinade 1 mango 1 cucumber 1-2 Tbsp. lime juice Salt and pepper, to taste Sandwich rolls, 6-8 Place the chicken in the slow cooker. Pour the jerk marinade over the chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Peel and dice the mango. Dice the cucumber. Toss together with lime juice and salt and pepper to taste. Refrigerate until ready to serve. When the chicken is cooked, remove to a cutting board and shred. If you want it spicier, stir 2-4 Tbsp. of the remaining marinade into the shredded chicken. Serve shredded chicken in tortillas, topped with cucumber mango salsa. Pressure Cooker Version Add chicken and jerk marinade to the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Sweet Potato Fries Sweet Potato Fries Time: 15 minutes hands on, 30 minutes cook time ½ -1 sweet potato/person Olive oil Kosher salt Black pepper Wash the sweet potatoes and cut them into sticks. Put them in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place them on a greased baking sheet and bake at 400 degrees for about 30 minutes, or until the potatoes are tender.
Pork and Broccoli Stir Fry in the Slow Cooker Time: 10 minutes hands on, 4-7 hours cook time 2-3 lbs. boneless pork chops 1 cup bottled stir fry sauce 1 bunch of broccoli, chopped 1 red bell pepper, sliced Place pork in the slow cooker. Pour sauce over pork. Cook on high for 4-5 hours or low for 6-7 hours. About an hour before serving, place broccoli and red pepper on top of pork in the slow cooker. Cover and let finish cooking. Pressure Cooker Version Add ½ cup chicken broth. Place pork in the pressure cooker pot and pour sauce over. Set cook time for 12 minutes. Do a quick pressure release. Add broccoli and red pepper. Set cook time for 2 minutes. Do a quick pressure release. Serving Suggestion: Rice, Egg Rolls
Round Steak with Vegetable Gravy in the Slow Cooker Yield: 4-6 Servings Time: 15 minutes hands on, 5-10 hours cook time 3 carrots, peeled and diced 1 onion, diced 1 green pepper, diced 2 stalks celery, diced 2 lbs. round steak ½ cup ketchup 1 Tbsp. vinegar 1/3 cup water Salt and pepper, to taste 2 Tbsp. flour ½ cup water Place the meat in the slow cooker. Put the diced vegetables on top. In a small bowl, mix the ketchup, vinegar, water, salt and pepper together. Pour over the meat and vegetables. Cook on low for 8-10 hours or on high for 5-6 hours. Remove the meat from the crockpot. Turn it up to high. Mix the flour and ½ cup water together in a container with a tight-fitting lid. Shake it until the mixture is smooth. Whisk into the broth in the slow cooker and let it cook for a few minutes until thickened a bit. Pressure Cooker Version Use 1 cup of water instead of 1/3 cup. Place the meat in the instant pot or pressure cooker. Put the diced veggies on top. Mix the ketchup, vinegar, water, salt and pepper together. Pour over the meat and veggies. Use the manual setting for 30 minutes. Do a quick pressure release when time is up. Remove the meat from the pot. Set control to sauté. Mix the flour and ½ cup water together in a container with a tight-fitting lid. Shake it to combine until smooth. Whisk into the broth in the pressure cooker and let it cook just a few minutes until it s thickened a bit. Serving Suggestion: Baked Potatoes, Ranch Glazed Carrots
Ranch Glazed Carrots Yield: 8 Servings Time: 15 minutes hands on 2 lbs. baby carrots 10 Tbsp. butter, softened 6 Tbsp. light brown sugar 2 envelopes dry ranch dressing mix Cook the carrots in 1 cup of boiling water until tender, about 5-6 minutes. Drain the carrots and place them back in the warm pot. Add the butter, brown sugar and dressing mix and toss to coat. Mix until evenly combined and the carrots are well glazed. Serve warm.
Crust Judy s Strawberry Pie Yield: 1 Pie Time: 10 minutes hands on, 15-20 minutes bake time + chilling 1 ½ cups of flour 1/2 tsp. salt 2 Tbsp. sugar ½ cup vegetable oil 2 Tbsp. milk Mix the dry ingredients with a fork in a large bowl. Add the wet ingredients and stir to mix. Press into a pie plate. It works better to use a pie plate that is on the small side. After patting out the crust, bake it at 400 degrees on the lower rack of the oven for 15-20 minutes until it s slightly brown. Filling 1 cup sugar 2 Tbsp. corn syrup 7 Tbsp. cornstarch 1 cup water 3 Tbsp. strawberry jello (about 1/2 a small box) 1 ½ cups sliced strawberries Cook the sugar, corn syrup, cornstarch and water over medium heat, stirring constantly until it is thick and clear. Remove from heat and add 3 Tbsp. of jello. Cool the filling and add the strawberries. Pour it all into the cooled crust and refrigerate.