Slow Cooker Pulled Pork over Baked Sweet Potatoes, Roasted Brocccoli Sloppy Slow Cooked Chicken Tacos, Summer Corn Salad Ham Steak with Hashbrown Casserole, Easy Apple Salad French Dip Sandwiches in the Slow Cooker, Sweet Potato Fries, Carrot and Celery Sticks Slow Cooker Chicken Fiesta with Black Beans, Salad Tangy Sweet Pork Chops in the Slow Cooker, Hawaiian Coleslaw, Peas Caramel Fudge S more Nachos PRODUCE Onion, ½ +¼ +½ +½ {+ ¼} Sweet potatoes, 3-4 {+ ½ - 1 per person} {Broccoli, 1-2 bunches} {Cucumber, ½} Green pepper, ½ + ½ {+½} {Roma tomatoes, 2} {Jalapeno, ½} {Basil, 2 Tbsp.} {Parsley, 2 Tbsp.} {Garlic cloves, 2} {Apples, 3} {Grapes, ½ cup} {Carrot and celery sticks} {Salad} {Coleslaw mix, ½ bag} {Green onions, ½ small bunch} CANNED/DRY Ketchup or BBQ sauce, 1 cup Taco sauce, 4 oz. Brown sugar, 1 Tbsp. Vinegar, 1 Tbsp. Worcestershire sauce, 1 Tbsp. +1 ½ tsp. Chicken broth, 1 can PC Salsa verde, 4 oz. Taco seasoning, ½ packet Tomato sauce, 1 8 oz. can White wine vinegar, 1 Tbsp. Olive oil, 3 Tbsp. {+drizzle} {+drizzle} Cream of chicken soup, ½ can {Pecan pieces, ¼ cup} {Pineapple tidbits, 4 oz.} {Marshmallows, 1/3 cup} {Mayonnaise, 3 Tbsp.} Beef broth, 1 can PC Corn, ½ 15 oz. can Black beans, ½ 15 oz. can Diced tomatoes, ½ 14 oz. can Tomato paste, 3 oz. Jellied cranberry sauce, ½ 14 oz. can Chili sauce, 6 oz. {Toasted sunflower seeds, 1-2 oz.} {Sliced or slivered almonds, ½ small package} {Chicken flavored ramen, ½ package} {Oil, ¼ cup} {Sugar, 1-1 ½ Tbsp.} Graham crackers, 1 sleeve Hot fudge, ½ jar Caramel topping, generous squirt Marshmallows, 16 FROZEN {Corn, 16 oz.} Shredded hash brown potatoes, ½ bag {Peas} DAIRY Cheddar cheese, for serving + ½ cup +for serving Sour cream, 4 oz. {+ ¼ cup} Butter, ¼ cup Provolone, 3 slices MEAT Pork shoulder, 2 lbs. Boneless chicken tenders, 1-1 ½ lbs. Ham steak, 1 Cube steak, 1 lb. Boneless chicken breasts, 1-2 Pork chops, 1-1 ½ lbs. BREAD Tortillas, for serving +for serving Sub buns, 3 ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Dry mustard Liquid smoke Oregano Garlic powder Cumin Chili powder
Slow Cooker Pulled Pork over Baked Sweet Potatoes Time: 10 minutes hands on, 10-16 hours cook time 2 lbs. pork shoulder or beef or pork roast 1 tsp. salt ½ onion, chopped fine 1 cup ketchup or BBQ sauce 4 oz. taco sauce (not salsa) 1 Tbsp. brown sugar 1 Tbsp. vinegar 1 Tbsp. Worcestershire sauce ½ tsp. liquid smoke ½ tsp. oregano ½ tsp. black pepper 1 ½ tsp. dry mustard ½ tsp. garlic powder 3-4 sweet potatoes The night before, put the meat and salt in the crockpot. Cook on low 8-10 hours. The next morning, drain and shred the meat. It will be very tender. Put the shredded meat back in the crockpot and mix in all the other ingredients, except sweet potatoes. Cook another 2-6 hours on low, watching so it doesn t burn. For sweet potatoes, wash, prick several times with a fork, rub with oil and season with salt and pepper. Wrap in foil and bake at 425 degrees for 60-90 minutes, or cook in the slow cooker for 5-6 hours on low. Pressure Cooker Version Add pork, salt, and 1 can chicken broth to the pressure cooker. Set cook time for 90 minutes. Do a quick pressure release. Drain and shred meat. Return pork to the pressure cooker pot and add remaining ingredients. Set cook time for 15 minutes and do a quick pressure release. Serving Suggestion: Roasted Broccoli Notes: Use remaining onion for Ham Steak with Hashbrown Casserole.
Roasted Broccoli Time: 10 minutes hands on, 20-25 minutes cook time 1-2 bunches fresh broccoli, cut into florets Olive oil Kosher salt black pepper This is more method than recipe. Use the amounts you need for your family. Toss the broccoli and red peppers with a drizzle of olive oil. You want the veggies to be lightly coated with oil. It doesn t take very much oil. Sprinkle with seasonings and toss again. Place on a rimmed cookie sheet and put it in the oven at 350 degrees for about 20-25 minutes.
Sloppy Slow Cooked Chicken Tacos Time: 5 minutes hands on, 5-8 hours cook time 1-1 ½ lbs. boneless chicken tenders 4 oz. salsa verde ½ packet taco seasoning 1 8 oz. can tomato sauce Tortillas and cheese, for serving Place chicken in the slow cooker. Stir remaining ingredients (except tortillas and cheese) together and pour over chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Shred the meat and serve in tortillas, topped with cheese. Pressure Cooker Version Combine chicken, salsa verde, taco seasoning and tomato sauce in the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Summer Corn Salad Notes: Remaining taco seasoning can be stored in an airtight container for future use.
Summer Corn Salad Time: 10 minutes hands on 16 oz. frozen corn, thawed ½ cucumber, peeled and chopped ½ small green pepper, chopped 2 Roma tomatoes, chopped ¼ large white onion, chopped ½ jalapeño, seeds removed, diced 2 Tbsp. fresh basil, chopped 2 Tbsp. fresh parsley, chopped 1 tsp. dry mustard 1/8 tsp. black pepper 2 cloves garlic, crushed 1 Tbsp. white wine vinegar 3 Tbsp. olive oil Salt to taste Stir all the veggies together in a large bowl. Whisk the mustard, pepper, garlic, vinegar, olive oil and salt together and pour over veggies. Toss.
Ham Steak with Hashbrown Casserole Time: 10 minutes hands on, 5-8 hours cook time ½ bag frozen, shredded hash brown potatoes 4 oz. sour cream ½ can cream of chicken soup ¼ cup butter, melted Onion, chopped fine (about ¼ a small onion) ½ cup shredded cheddar cheese (or a bit more if you like) 1 large ham steak Mix all ingredients in the slow cooker, except ham steak. Wrap ham in foil and place on top. Cook on high for 5-6 hours or on low for 7-8 hours. Serving Suggestion: Easy Apple Salad Notes: Don t want to use cream of chicken 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 chicken soup in the recipe. Use remaining onion for Pulled Pork. Remaining soup can be frozen for future use. Easy Apple Salad Yield: 5-6 Servings Time: 10 minutes hands on 3 apples, cored and chopped ½ cup grapes, cut in half ¼ cup pecan pieces 4 oz. pineapple tidbits, drained 1/3 cup marshmallows ¼ cup sour cream 3 Tbsp. 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.
French Dip Sandwiches in the Slow Cooker Yield: 3 Servings Time: 10 minutes hands on, 5-8 hours cook time 1 lb. cube steak ½ green pepper, sliced ½ large onion, sliced 1 ½ tsp. Worcestershire sauce 3 slices provolone cheese slices 3 sub buns Place the steak, peppers and onions in the slow cooker. Stir in Worcestershire. Cook on high for 5-6 hours or on low for 7-8 hours. Place on buns and top with cheese. Broil in the oven until cheese is melted. Serve with the broth from the slow cooker. Pressure Cooker Version Add 1 can beef broth. Set cook time for 17 minutes. Do a quick pressure release. Serving Suggestion: Sweet Potato Fries, Carrot and Celery Sticks Notes: Use remaining green pepper and onion for Chicken Fiesta with Black Beans. Sweet Potato Fries Time: 15 minutes hands on, 30 minutes bake 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.
Slow Cooker Chicken Fiesta with Black Beans Time: 10 minutes hands on, 5-8 hours cook time 1-2 boneless chicken breasts ½ 15 oz. can corn, drained ½ 15 oz. can black beans, rinsed and drained 1 ½ tsp. cumin ½ tsp. chili powder ½ onion, sliced ½ green pepper, sliced ½ 14 oz. can diced tomatoes 3 oz. tomato paste Shredded cheddar, for serving Tortillas, for serving Combine all ingredients, except cheese and tortillas, in the slow cooker and mix well. Cover and cook on high for 5-6 or low for 7-8 hours. Serve with cheese in tortillas. Serving Suggestion: Salad Notes: Use remaining onion and pepper for French Dip Sandwiches. Remaining corn and black beans can be used as salad toppers or frozen for future use. Remaining tomatoes can be frozen for future use.
Tangy Sweet Pork Chops in the Slow Cooker Time: 5 minutes hands on, 5-8 hours cook time 1-1 ½ lbs. pork chops ½ 14 oz. can jellied cranberry sauce 6 oz. chili sauce Place pork chops in slow cooker. Empty cranberry sauce into a bowl. Microwave 20 seconds at a time to melt it enough to combine with chili sauce. Stir the cranberry sauce and chili sauce together. Pour over pork chops. Cook on high for 5-6 hours or on low for 7-8 hours. Pressure Cooker Version Place pork in the pressure cooker pot. Empty cranberry sauce into a bowl. Microwave 20 seconds at a time to melt it enough to combine with chili sauce. Stir the cranberry sauce and chili sauce together. Pour over the pork. Set cook time for 8 minutes. Do a quick pressure release. Serving Suggestion: Hawaiian Coleslaw, Peas Notes: Remaining cranberry sauce can be frozen for future use. Hawaiian Coleslaw Yield: 4 Servings Time: 20 minutes hands on ½ bag coleslaw mix ½ small bunch of green onions 1-2 oz. toasted sunflower seeds ½ small package of sliced or slivered almonds ½ package of chicken flavored ramen noodles ¼ cup oil 1-1 ½ Tbsp. sugar Salt and pepper, to taste Break the noodles into a 9 pan and add the almonds. Toast as 350F degrees to brown them. Stir every little bit. This should take 10-15 minutes. Whisk together the oil, sugar and the seasoning packet. Toss everything together with the dressing and serve.
Caramel Fudge S more Nachos Yield: 6-8 Servings Time: 15 minutes hands on 1 sleeve graham crackers About ½ jar hot fudge, warmed Generous squirt of caramel topping About 16 marshmallows Break the graham crackers into pieces. Place them in uneven layers on a baking stone or cookie sheet. Swirl hot fudge and caramel topping over the top. Place marshmallows on top of it all. Bake at 350 for several minutes, until marshmallows start to melt a bit. Test this by smooshing them with the back of a spoon. Turn the oven to broil and toast the marshmallows. Serve with a big glass of milk.