Slow Cooker Cilantro Lime Chicken Sandwiches, Green Beans Slow Cooker Beef and Black Bean Taco Bake, Chips & Salsa, and Sliced Avocado Pesto and Crushed Tomato Shells, Garlic Breadsticks, Salad 15 Minute Meal Chicken-Fried Chops in the Slow Cooker, Mashed Potatoes, Broccoli Slow Cooker Chicken Minestrone Soup with French Bread Slow Cooker or Instant Pot Smoked Sausage and Vegetables Foil Packets, Salad Chocolate Mocha Pudding Cake PRODUCE Iceberg lettuce optional Tomato optional {Avocados 2} {Tossed Salad Kit} {+1} {Russet potatoes 3-4 large} +3 Onion Garlic cloves 2 Carrots 2-3 +1-2 cups baby Zucchini +1 Kale 2 cups Sweet onion Pepper, large Grape tomatoes 1 cup CANNED/DRY Hidden Valley Cilantro Lime dressing - ½ - 1 cup Black beans 15 oz. can Black bean and corn salsa 16 oz. jar {Tortilla Chips 1 bag} {Salsa 1 jar} Medium pasta shells 1 lb. + ¾ cup Crushed tomatoes 28 oz. can Pesto sauce (4 oz.) Flour ½ cup +1 cup Vegetable or canola oil +3 Tbsp. Cream of chicken soup 10.5 oz. can Diced tomatoes 15 oz. can Chicken broth 64 oz. Dark red kidney beans 15 oz. can Sugar ½ cup Cocoa powder ¼ cup + 2 Tbsp. Brown sugar 1 cup Coffee 1 ¾ cup (prepared) DAIRY Shredded cheddar or Mexican blend cheese 2 cups Cheese for topping, optional Butter +3 Tbsp. optional Milk + ½ cup Parmesan cheese MEAT Chicken breasts or tenders 2 2 ½ lbs. +2 lbs. bone-in Ground beef 1 lb. Pork chops, boneless or with bones 6 Smoked sausage 2 lbs. BREAD Sandwich buns 8 Corn or flour tortillas 6-10 {French Bread 1 loaf} ITEMS TO HAVE IN PANTRY/FRIDGE Paprika Garlic powder + ½ tsp. Onion powder Thyme Ground mustard Herbs de Provence, optional Worcestershire sauce, optional Aluminum foil Nonstick cooking spray Baking powder Salt Pepper Olive Oil FROZEN {Green Beans 1 bag} {Garlic Breadsticks 1 package} {Broccoli 1 bag} {Ice cream favorite flavor}
Slow Cooker Cilantro Lime Chicken Sandwiches, Green Beans Yield: 8 Servings Time: 5 Minutes Hands On, 5-8 Hours Cook Time 2-2.5 lbs. boneless chicken or chicken tenders 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, optional Place chicken in slow cooker. Sprinkle spices over chicken, tossing to coat chicken with spices. Cook on high 5-6 hours or 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: Green Beans
Beef and Black Bean Taco Bake, Chips and Salsa, Sliced Avocados Yield: 6-8 Servings Time: 10 Minutes Hands On, 30-45 Minutes Cook TIme 1 lb. ground beef, browned 1 can black beans, drained and rinsed 1 jar of black bean and corn salsa 6-10 tortillas, corn or flour, cut into bite sized pieces 2 cups cheddar or Mexican blend cheese, shredded extra cheese for the top, if desired Mix all the ingredients together in a large bowl. Pour into a 9 13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 degrees for 30-45 minutes. Serving Suggestion: Chips and Salsa, Sliced Avocados
Pesto and Crushed Tomato Shells, Garlic Breadsticks, Salad Yield: 6-8 Servings Total Time Needed: 15 Minutes 1 lb. medium pasta shells 28 oz crushed tomatoes 4 oz pesto (1/2 prepared jar) Cook the pasta according to the package directions. Stir the crushed tomatoes and pesto together in a saucepan. Heat over medium-high heat while the pasta cooks. Drain the shells and combine with the sauce. Serve with a sprinkle of cheese, if you like. Note: The extra pesto can be frozen for later. Serving Suggestion: Garlic Breadsticks and Salad
Chicken-Fried Chops in the Slow Cooker, Mashed Potatoes, Broccoli Yield: 6 Servings Time: 15 Minutes Hands On, 5-8 Hours Cook Time ½ cup flour 2 tsp. salt 1½ tsp. ground mustard ½ tsp. garlic powder 6 pork chops (boneless or with bones) oil for frying chops 1 can cream of chicken soup ⅓ cup water Mix the flour, salt, ground mustard and garlic powder together. Dredge the chops in the flour mixture and fry in a skillet. You don t need to cook them all the way, just get them browned. Put the chops in the slow cooker. Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops. Pour the gravy over the top of the chops in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Mashed Potatoes 3-4 large potatoes butter milk salt Wash the potatoes. Peel and chop them. Put them in a pan and shake salt over them. Add a dollop of butter and cover them with water. Bring to a boil and cook until very tender. The butter in the water helps keep them from boiling over on the stove. When they re done (fall apart when poked with a fork), drain them. If you have a hand-held mixer, you can mix right in your pan. Otherwise, transfer to the bowl of stand mixer. Add more butter to the potatoes and some salt. Begin to mix them, adding dribbles of milk as you go. It doesn t take much milk, so go easy. Taste to be sure you have the right amount of salt. If you like your potatoes lump-free, cook them a long time to be sure they re tender. Then mash them a bit before mixing. I m not concerned about lumps in my potatoes. I think they re good that way. Serving Suggestion: Mashed Potatoes and Broccoli
Chicken Minestrone Soup with French Bread Yield: 8-10 Servings Time: 10 Minutes Hands On, 5-8 Hours Cook Time 2 large bone-in chicken breast 1 onion, diced 2 garlic cloves, crushed 1 can diced tomatoes 2 boxes chicken broth (32oz each) 1 can dark, red kidney beans 2-3 carrots, sliced 1 zucchini, chopped ¾ cup shell pasta 2 cups kale, chopped salt and pepper to taste Parmesan cheese for topping, optional Place chicken breasts in bottom of slow cooker. Add onion, garlic, tomatoes, chicken broth, beans and carrots to slow cooker. Cook on high 5-6 hours or low 7-8 hours. Minutes before serving, remove chicken breasts from pot and add zucchini, pasta and kale to the pot. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the slow cooker. Season with salt and pepper. Top each bowl with Parmesan, if desired Chicken Minestrone Soup Instant Pot Add all ingredients to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. 30 Minutes before serving, remove chicken breasts from pot and add zucchini, pasta and kale to the pot. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the slow cooker. Season with salt and pepper. Top each bowl with Parmesan, if desired. Serving Suggestion: French Bread
Smoked Sausage and Vegetable Foil Packets, Salad Yield: 6 Servings Time: 15 Minutes Hands On, 25 Minutes Cook Time 2 pounds smoked sausage, cut into chunks 3 medium Russet potatoes, sliced thin 1 sweet onion, cut into chunks 1 large pepper, cut into chunks 1 zucchini, sliced into thick rounds 1-2 cups baby carrots 1 cup grape tomatoes 2 Tablespoons olive oil Herbs de Provence (optional), to taste Worcestershire sauce (optional), to taste salt and pepper, to taste ½ tablespoon butter for each packet (optional) *aluminum foil *non-stick cooking spray (Light grill to medium-high heat or preheat oven to 400 degrees) Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets) Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices. Top with smoked sausage chunks, additional spices and Worcestershire (if using). Place butter on top of chicken. Seal foil around the sausage and vegetables, pinching at seams to seal. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer Serving Suggestion: Salad
Chocolate Mocha Pudding Cake Yield: 6-8 Servings Time: 10 Minutes Hands On, 40-45 Minutes Bake Time 1 cup flour ½ teaspoon salt 1½ teaspoon baking powder ½ cup sugar 2 Tablespoons plus ¼ cup cocoa powder, divided ½ cup milk 3 Tablespoons canola oil 1 cup packed brown sugar 1¾ cups hot coffee Preheat oven to 350. In a medium size bowl, combine flour, salt, baking powder, sugar and 2 Tablespoons cocoa. Stir in milk and oil. Pour into baking dish (I used a 7 x 11). Combine the brown sugar and remaining cocoa. Sprinkle over batter. Pour hot coffee over top (DO NOT STIR). Bake for 40-45 minutes. Serving Suggestion: Ice Cream (pick your favorite flavor!)