All Veggie Vegetable Soup, Dinner Rolls Cube Steaks with Gravy in the Slow Cooker, Mashed Cauliflower, Peas Ham Steak with Loaded Cheesy Potato Casserole, Roasted Zucchini Pork Chops with Pineapple, Pepper & Onion, Fried Rice Oven Style Crockpot Chicken Spaghetti, Salad Slow Cooker Chicken Gyros, Veggies & Hummus, Potato Chips Pumpkin Pecan Sticky Rolls PRODUCE Onion, ½ + ½ + ½ + ½ Potatoes, 2 Parsnip, 1 Carrots, 2 {Zucchini, 2} Green pepper, ½ + ¼ Red pepper, ¼ Garlic cloves, 1 +2 {Salad fixings} Cucumber, ½ {Veggies & Hummus} CANNED/DRY Tomato juice, 16 oz. Flour, ¼ cup Brown gravy mix, 1 packet Cream of chicken soup, ½ can Pineapple rings, ½ can Pineapple juice, 1 ½ cups PC {White rice, ½ cup} {Beef broth, ½ can} Hot sauce, 1-2 drops Cream of mushroom soup, 1 14 oz. can Spaghetti, 6 oz. Olive oil, 3 Tbsp. {+ drizzle} Lemon juice, 2 Tbsp. {Potato chips} Brown sugar, ¾ cup Canned pumpkin, ½ cup Pecan pieces, ½ cup DAIRY {Cream cheese, 3 oz.} Butter, 1 stick {+2 Tbsp.} {Heavy whipping cream, to taste} Sour cream, ¾ cup Shredded cheddar, 1 cup +1 cup Plain Greek yogurt, 4 oz. MEAT Cube steak, 1 lb. Ham steak, 1 lb. Boneless pork chops, 3 Boneless chicken, 1-1 ¼ lbs. +1 lb. BREAD {Dinner rolls} Pita bread ITEMS TO HAVE IN PANTRY/FRIDGE Salt & Pepper Vegetable oil Garlic powder Dry ground mustard {Seasoned salt} Mint Oregano Cinnamon Nutmeg Allspice FROZEN Corn, ¼ cup {Cauliflower, ½ lb.} {Peas} O Brien potatoes, 14 oz. Bacon bits, 1 ½ oz. French fried onions, ¼ - 1/3 cup Dough rolls, 12
All Veggie Vegetable Soup Yield: 3-4 Servings Time: 15 minutes hands on, 3-8 hours cook time 16 oz. can tomato juice ½ onion, chopped 2 potatoes, chopped 1 parsnip, chopped 2 carrots, chopped ¼ cup corn Salt and pepper, to taste 2 ½ cups of water Put the juice and water in the slow cooker. Stir in the chop veggies. Cook on low for 7-8 hours or on high for 3-4, until veggies are tender. Season with salt and pepper. Pressure Cooker Version Add all ingredients to the pressure cooker pot. Set cook time for 25 minutes. Do a quick pressure release. Serving Suggestion: Dinner Rolls Notes: Use remaining onion for Cube Steaks and Gravy.
Cube Steaks with Gravy in the Slow Cooker Yield: 3-4 Servings Time: 15 minutes hands on, 5-8 hours cook time ¼ cup flour 1 tsp. salt ¼ tsp. garlic powder ¼ tsp. dry ground mustard 1 lb. cube steak 1 Tbsp. vegetable oil ½ onion, sliced 1 packet brown gravy mix 1 cup water Stir flour, salt, garlic powder and ground mustard together in a bowl. Dredge the cube steaks in flour and brown in a skillet with some vegetable oil. Remove and place the steaks in a crockpot. Add onion to the skillet and cook a few minutes. Stir gravy mix and water together and pour into skillet, scraping up the browned bits. Pour gravy and onions over the meat in the crockpot. Cook on low for 7-8 hours or on high for 5-6 hours. Pressure Cooker Version Use 1 ½ cup water. Stir flour, salt, garlic powder and ground mustard together in a bowl. Dredge cube steaks in flour. Hit the sauté button and add olive oil to the pot. Add steaks and onions and cook until steaks are browned. Stir gravy mix and water together. Pour into pot. Set cook time for 12 minutes. Do a quick pressure release. Serving Suggestion: Mashed Cauliflower, Peas Notes: Use remaining onion for All Veggie Vegetable Soup. Mashed Cauliflower Yield: 2-3 Servings Time: 15 minutes hands on, 5 minutes cook time 1 lb. frozen cauliflower florets 3 oz. cream cheese, softened 2 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.
Ham Steak with Loaded Cheesy Potato Casserole Yield: 6 Servings Time: 10 minutes hands on, 5-6 hour cook time 14 oz. O'Brien Potatoes, thawed ½ can cream of chicken or cheddar soup ¾ cup sour cream 1 cup shredded cheddar 1 ½ oz. Real Bacon Bits ¼ - 1/3 cup French fried onions 1 lb. ham steak Stir all ingredients together, except French fried onions and ham steak. Put into greased casserole dish or slow cooker. Top with onions. Wrap ham steak in foil and place on top of potatoes. Cook on low in slow cooker 5-6 hours. Serving Suggestion: Roasted Zucchini Notes: Don t want to use cream of chicken soup? Melt 2 tablespoons of butter in a pan. Whisk in 2 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 6 Tbsp. milk and 6 Tbsp. broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe. Roasted Zucchini Yield: 3 Servings Time: 10 minutes hands on, 15-20 minutes cook time 2 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.
Pork Chops with Pineapple, Pepper & Onion Yield: 3 Servings Time: 10 minutes hands on, 3-6 hour cook time 3 boneless pork chops ½ green pepper, sliced ½ onion, sliced ½ can pineapple rings Salt and pepper, to taste Put the pork chops, green pepper and onion in the slow cooker. Sprinkle ¼ cup pineapple juice from the can over the top. Cook on low for 5-6 hours or on high for 3-4 hours. Add the pineapple rings 30 minutes before serving. Pressure Cooker Version Add 1 ½ cups pineapple juice. Set cook time for 12 minutes. Do a quick pressure release. Serving Suggestion: Fried Rice Oven Style Notes: Use remaining green pepper and onion for Chicken Spaghetti. Remaining pineapple ring can be served as a side. Fried Rice Oven Style Yield: 6-8 Servings Time: 10 minutes hands on, 30 minutes cook time ½ cup white rice A bit of oil ½ can beef broth Brown the rice in the oil on top of the stove. Add the beef broth after the rice is toasty. Remember not to stir the rice after adding the broth. Bake at 375F degrees for 30 mins.
Crockpot Chicken Spaghetti Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 1-1 ¼ lbs. boneless chicken ½ onion, diced ¼ green pepper, diced ¼ red pepper, diced 1 garlic clove, crushed Salt and pepper, to taste 1-2 drops hot sauce 1 14 oz. can cream of mushroom soup 1 cup shredded cheddar cheese 6 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: Salad Notes: Remaining onion and green pepper can be used for Pork Chops with Pineapple, Pepper & Onion. Remaining red pepper can be used as a salad topper. 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 ¾ cup milk and ¾ cup broth and bring to a boil, stirring frequently. Use this in place of the cream of mushroom soup in the recipe. Remaining peppers can be used as salad toppers.
Slow Cooker Chicken Gyros Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 3 Tbsp. olive oil 2 Tbsp. lemon juice 2 cloves garlic, crushed 1 tsp. dried mint 1 tsp. oregano ½ tsp. black pepper ¼ tsp. salt 1 lb. chicken breast, cut in strips ½ cucumber, diced 4 oz. plain Greek yogurt 1/8 tsp. dried mint Pita bread Mix oil, lemon juice, garlic, mint, oregano, salt and pepper together in a small bowl. Use a fork or small whisk to combine. Place chicken in slow cooker. Pour dressing over the top and stir to combine. Cook on high 5-6 hours or low 7-8 hours. Stir cucumber, yogurt and mint together. Serve meat in pita bread, topped with cucumber sauce. Pressure Cooker Version Place meat in the pressure cooker pot. Whisk oil, lemon juice, garlic, mint, oregano, salt and pepper together and pour over the meat. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Veggies & Hummus, Potato Chips
Pumpkin Pecan Sticky Rolls Yield: 12 Servings Time: 10 minutes hands on, 23-30 minutes baking time + rising time 12 frozen dough rolls, thawed 1 stick butter, melted ¾ cup brown sugar ½ cup canned pumpkin 1 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. allspice ½ cup pecan pieces Place roll dough in greased baking dish. Stir butter, sugar, pumpkin and spices together. Stir in pecans. Pour over roll dough. Let rolls rise until double in size. Bake at 350F degrees for 20-30 minutes, or until rolls are done in the middle. Invert onto a large platter to serve.