Slow Cooker Breakfast Casserole, Easy Peachy Fruit Salad, Bacon Zesty Crockpot Pork Chops with Couscous, Cucumber and Tomato Salad Slow Cooker Jerk Chicken Sandwiches with Cucumber-Mango Salsa, Sweet Potato Fries, Pineapple Rings Tilapia in the Crockpot with Garlic Cheese Sauce, Baked Potatoes, Roasted Broccoli Apricot Soy Ginger Chicken in the Crockpot, Fried Rice Oven Style, Peas Italian Beef in the Crockpot, Mashed Cauliflower, Green Beans Peanut Butter Cookie Pudding PRODUCE {Banana, 1} Onion, 1 Cucumber, 1 {+1} {Tomatoes, 4-6} {Red onion, 1} Mango, 1 {Sweet potatoes, ½ -1 per person} Garlic cloves, 4 {Baking potatoes} {Broccoli, 2-3 bunches} Green pepper, 1 CANNED/DRY {Peach pie filling, 1 21 oz. can} {Mandarin oranges, 1 15 oz. can} {Pineapple chunks, 1 15 oz. can} Couscous, 1 box Jerk marinade, 16 oz. Lime juice, 1-2 Tbsp. {Pineapple rings} Mayonnaise, ¼ cup Lemon juice, 5 Tbsp. Apricot preserves, 12 oz. Soy sauce, 2 Tbsp. Chicken broth, 1 can PC +1 can {White rice, 1 cup} {Beef broth, 1 can} Dry Italian dressing mix, 1 packet Vinegar, ¼ cup Brown gravy mix, 1 package Pepperoncini peppers, 1 small jar Peanut butter sandwich cookies, 1 package (like Nutter Butters) French vanilla instant pudding mix, 2 3.5 oz. boxes DAIRY Shredded cheddar, 8 oz. Eggs, 12 Milk, ½ cup +3 ½ cups Shredded parmesan, ½ cup {Cream cheese, 6 oz.} {Butter, 4 Tbsp.} {Heavy whipping cream, to taste} MEAT Diced ham, ½ lb. {Bacon} Bone-in pork chops, 3 lbs. Chicken breast, 2 lbs. Tilapia filets, 6 Chicken pieces, 3 lb. Roast, 1 large BREAD Sandwich rolls, 6-8 ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Garlic powder Olive oil Cooking spray Paprika Cayenne Onion powder Thyme White pepper {Red wine vinegar} Ginger Sugar FROZEN O Brien potatoes, 1 28 oz. bag {Peas} {Cauliflower florets, 2 lbs.} {Green beans} Frozen whipped topping, 1 8 oz. container
Slow Cooker Breakfast Casserole Yield: 8 Servings Time: 10 minutes hands on, 8 hours cook time Cooking spray to oil the crock 28 oz. bag frozen O'Brien Potatoes ½ lb. diced ham 8 oz. shredded cheddar 12 eggs ½ cup milk Salt and pepper to taste Spray the inside of the crock with cooking spray. Put the potatoes on the bottom of the crock. Layer ham and cheese on top of the potatoes. In a large bowl, beat the eggs. Stir in the milk and salt and pepper. Pour over top of the other ingredients in the crock. Cook on high for 4 hours on or low for 8 hours. Serving Suggestion: Easy Peachy Fruit Salad, Bacon Easy Peachy Fruit Salad Time: 5 minutes hands on + chilling time 1 21 oz. can peach pie filling 1 15 oz. can mandarin oranges 1 15 oz. can pineapple chunks 1 banana, coin sliced Stir everything together and chill until serving.
Zesty Crockpot Pork Chops with Couscous Time: 10 minutes hands on, 5-9 hours cook time 4 tsp. salt 2 tsp. paprika 1 tsp. cayenne 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper ½ tsp. garlic powder ½ tsp. black pepper 3 lbs. bone-in pork chops 1 large onion, thinly sliced 1 box couscous Place the onions on the bottom of the slow cooker. Mix all the spices together and rub all over the pork chops. Place the pork chops 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 pork Serving Suggestion: Cucumber and Tomato Salad Cucumber and Tomato Salad Time: 10 minutes hands on 1 large cucumber 4-6 tomatoes 1 red onion, thinly sliced Drizzle of olive oil Sprinkle of red wine vinegar Salt and pepper, to taste Chop the cucumber and tomatoes into bite-sized pieces. Mix together in a bowl with red onion slices. Drizzle a stream of olive oil over all. Sprinkle on the red wine vinegar. Add a teaspoon or so of salt and some black pepper. Stir, taste and adjust seasonings.
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 rolls, 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, Pineapple Rings 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.
Tilapia in the Crockpot with Garlic Cheese Sauce Yield: 6 Servings Time: 10 minutes hands on, 3-4 hours cook time 6 tilapia filets ¼ cup mayonnaise ½ cup shredded parmesan 5 Tbsp. lemon juice 4 garlic cloves, minced Salt and pepper, to taste Stir together the mayonnaise, parmesan, lemon juice, garlic, salt and pepper. Spread the sauce on both sides of the fillet. Wrap each filet in a foil packet and place them all in the slow cooker. Cook on low for 3-4 hours. Serving Suggestion: Baked Potatoes, Roasted Broccoli Roasted Broccoli Time: 10 minutes hands on, 20-25 minutes cook time 2-3 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 with a drizzle of olive oil. You want it 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.
Apricot Soy Ginger Chicken in the Crockpot Time: 10 minutes hands on, 5-8 hours cook time 12 oz. apricot preserves 2 Tbsp. soy sauce ¼ tsp. ground ginger Salt and pepper, to taste 3 lb. chicken pieces Stir together all the ingredients, except chicken, in a small bowl. Place chicken in slow cooker. Pour sauce over top of the chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Pressure Cooker Version Add 1 can chicken broth. Add all ingredients to the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Fried Rice Oven Style, Peas Fried Rice Oven Style Time: 10 minutes hands on, 30 minutes cook time 1 cup white rice A bit of oil 1 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.
Italian Beef in the Crockpot Time: 10 minutes hands on, 5-10 hours cook time 1 large roast 1 packet of dry Italian dressing mix ¼ cup vinegar 1 Tbsp. sugar 1 can chicken broth 1 tsp. garlic powder 1 package brown gravy mix, mixed with 1 cup water 1 green pepper, sliced 1 small jar pepperoncinis with juice Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Cook on low for 8-10 hours or on high for 5-6 hours. Shred and serve over mashed cauliflower. Pressure Cooker Version Poke the meat with a fork or knife and add to the pressure cooker pot. Combine remaining ingredients and pour over. Set cook time for 40 minutes. Do a quick pressure release. Serving Suggestion: Mashed Cauliflower, Green Beans Mashed Cauliflower Yield: 4-6 Servings Time: 15 minutes hands on, 5 minutes cook time 2 lbs. frozen cauliflower florets 6 oz. package of cream cheese, softened 4 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 bit of cream if you need some extra moisture.
Peanut Butter Cookie Pudding Yield: 8-10 Servings Time: 15 minutes hands on 1 package of peanut butter sandwich cookies (like Nutter Butters) 2 3.5 oz. boxes French vanilla instant pudding mix 3 ½ cups milk 1 8 oz. container frozen whipped topping, thawed Split all the cookies open using a butter knife. Don t worry if the icing comes off unevenly. Some cookies will have some icing, all the icing or none. It doesn t matter. Beat the milk and pudding mix with an electric mixer until thickened. Fold in the whipped topping with a rubber spatula. Place a layer of cookies, icing side up on the bottom of a dish. I found that 9 13 was a bit too big, but it can work. I ended up using one that is just smaller, about 8 11. You might also be able to use a 9 9 pan, but make sure it is deep. Put a layer of cookies on the bottom. Add half the pudding mixture. Place another layer of cookies icing side up over the pudding. Add the rest of the pudding. Place the final layer of cookies, icing side down. Don t worry if there are gaps between the cookies.