Slow Cooker Spicy Chicken Soup, Dinner Rolls, Salad Slow Cooker Korean BBQ Tacos, Black Beans, Quick Cole Slaw Slow Cooked Brown Sugar Chicken and Sweet Potatoes, Green Beans Slow Cooker Lemon Chicken Baked on a Bed of Sauerkraut, Roasted Brussels Sprouts Slow Cooker Beer Brats, Fries, Ranch Veggie Salad Slow Cooker Pork Chops and Baked Beans, Cucumber and Tomato Salad Peanut Butter and Jelly Muffins PRODUCE Red pepper, ½ Onion, ½ + ¼ {Salad} Slaw mix or shredded cabbage, for topping {+ ½ bag} Sweet potatoes, 2 {Brussels sprouts, ¾ lb.} {Broccoli, 1 bunch} {Celery, 1 stalk} {Carrots, 2-3} {Cucumber, ½} {Tomatoes, 2-3} {Red onion, ½} CANNED/DRY Chicken broth, 2 cans + ½ cup PC Diced tomatoes, ½ can Black beans ½ can {+for side} Taco seasoning, ½ package Rice, ¼ cup Hoisin sauce, 4 oz. Soy sauce, 2 Tbsp. Honey, 1/3 cup Lemon juice, 1 Tbsp. +1 ½ Tbsp. {Mayonnaise, ¼ cup} {Sugar, 2 Tbsp.} Brown sugar, 2 Tbsp. +2/3 cup Sauerkraut, 16 oz. Beer, 1 can Pork and beans, 1 15 oz. can Ketchup, ½ cup Molasses, 1 Tbsp. Flour, 1 ¾ cups Peanut butter, 2/3 cup Vegetable oil, ¼ cup Jam or jelly, any flavor DAIRY Butter, 2 ½ Tbsp. Marzetti Ranch dip, 1 cup Milk, ¾ cup Egg, 1 MEAT Boneless chicken breasts, 2-3 +1 lb. Pork loin, 1 ½ lbs. Chicken thighs, 1 ¼ - 1 ½ lbs. Brats or Italian Sausages, ½ - 1 lb. Pork chops, 3-4 BREAD {Dinner rolls} Corn tortillas Brat rolls, for serving ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper {Red wine vinegar} Olive oil Garlic powder Cumin Ginger Ground red pepper Dried rosemary Baking powder Vanilla FROZEN Corn, 8 oz. {Green beans} {Fries}
Slow Cooker Spicy Chicken Soup 2-3 boneless chicken breasts 2 cans chicken broth ½ can diced tomatoes 8 oz. frozen corn ½ can black beans ½ red pepper, chopped ½ onion, chopped ¾ tsp. garlic powder ¾ tsp. cumin ½ package taco seasoning ¼ cup rice Place all ingredients, except rice, in slow cooker. Cook on high for 5-6 hours or on low for 7-8 hours. Add rice 1-2 hours before serving. Pressure Cooker Version Add all ingredients to the pressure cooker pot. Set cook time to 35 minutes. Do a quick pressure release. Serving Suggestion: Dinner Rolls, Salad Notes: Use remaining onion for Pork Chops and Baked Beans. Remaining red pepper can be used as a salad topper. Remaining black beans can be served on the side of Korean BBQ Tacos. Remaining tomatoes can be frozen for future use. Remaining taco seasoning can be stored in an airtight container for future use.
Slow Cooker Korean BBQ Tacos 1 ½ lbs. boneless pork loin 4 oz. hoisin sauce 2 Tbsp. soy sauce 1/3 cup honey 1/8 tsp. ginger 1 Tbsp. lemon or lime juice Slaw mix or shredded cabbage to top tacos Corn tortillas Place pork in slow cooker. Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together. Pour over pork. Cook on high 5-6 hours or low 7-8 hours. Shred meat with a fork. Serve in taco shells topped with slaw. Pressure Cooker Version Add pork to pot. Stir together sauce ingredients and pour over pork. Set cook time for 50 minutes. Do a quick pressure release. Serving Suggestion: Black Beans, Quick Coleslaw Quick Coleslaw Yield: 3 Servings Time: 5 minutes hands on ½ bag of slaw mix ¼ cup mayonnaise 2 Tbsp. sugar 1 ½ tsp. red wine vinegar Salt and pepper Put the slaw mix in a big bowl. Mix the other ingredients together and pour over the slaw, tossing to coat.
Slow Cooked Brown Sugar Chicken and Sweet Potatoes Yield: 3 Servings 1 lb. boneless chicken breast 2 sweet potatoes, peeled and cut in chunks 2 ½ Tbsp. butter, melted 2 Tbsp. brown sugar Salt and pepper, to taste Put the chicken and sweet potatoes in the crockpot. Stir the brown sugar into the melted butter. Add salt and pepper. Pour over the chicken and sweet potatoes. Cook on low for 7-8 hours or on high for 5-6 hours. Serving Suggestion: Green Beans
Lemon Chicken Baked on a Bed of Sauerkraut 16 oz. jar sauerkraut ¼ tsp. ground red pepper ¼ tsp. dried rosemary, crumbled 1 ¼ - 1 ½ lbs. chicken thighs or other cut 1 ½ Tbsp. lemon juice ½ tsp. olive oil Salt and pepper to taste Rinse the sauerkraut and drain. Give it a squeeze with your hands to remove extra water. Place kraut in the crockpot that has been sprayed with cooking spray. Add red pepper and rosemary and stir into the kraut. Place chicken over kraut. Mix lemon juice and olive oil. Brush on chicken, using all of the lemon juice/olive oil. Sprinkle with salt and pepper. Cook on high 5-6 hours or low 7-8 hours. Pressure Cooker Version Add ½ cup of chicken broth. Rinse and drain the kraut, then mix with broth, rosemary and red pepper. Place in the pressure cooker pot. Add chicken Mix lemon and olive oil and use it to brush over chicken. Season with salt and pepper. Set for 15 minutes cook time. Do a quick pressure release. Serving Suggestion: Roasted Brussels Sprouts Roasted Brussels Sprouts Time: 10 minutes hands on, 20-25 minutes cook time ¾ lb. Brussels sprouts Olive oil Salt and pepper Rinse the Brussels sprouts under cool water. Trim the stem ends off and cut in half if they are large. 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 a 400-degree oven for 20-25 minutes, until tender.
Slow Cooker Beer Brats Time: 5 minutes hands on, 5-6 hours cook time ½ -1 lb. fresh brats or Italian sausages 1 can beer Buns, for serving Place meat in slow cooker. Pour beer over sausages. Cook on low for 5-6 hours. Pressure Cooker Version Add ingredients to the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Serving Suggestion: Fries, Ranch Veggie Salad Ranch Veggie Salad Yield: 4-5 Servings Time: 10 minutes hands on 1 bunch broccoli, chopped 1 stalks celery, chopped 2-3 carrots, chopped 1 cup Marzetti Ranch Dip Stir the veggies together with the ranch dip. Chill until serving.
Slow Cooker Pork Chops and Baked Beans 1 15 oz. can pork and beans ½ cup ketchup 1 Tbsp. molasses ¼ small onion, diced 3-4 pork chops Spray inside of the crock with cooking spray. Drain beans if there s a lot of liquid in the cans. Stir together ketchup, molasses and onion. Pour half of the ketchup mixture into the beans and stir to combine. Place the beans in the bottom of the crock. Place pork chops over the beans. Spread remaining ketchup mixture over the pork chops. Cook on high for 5-6 hours or on low for 7-8 hours. Serving Suggestion: Cucumber and Tomato Salad Notes: Use remaining onion for Spicy Chicken Soup. Cucumber and Tomato Salad Time: 10 minutes hands on ½ large cucumber 2-3 tomatoes ½ 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.
1 ¾ cups flour 2/3 cup brown sugar Peanut Butter and Jelly Muffins Yield: 12-16 muffins Time: 10 minutes hands on, 20-25 minutes cook time 2 ½ tsp. baking powder ¼ tsp. salt ¾ cup milk 2/3 cup peanut butter ¼ cup vegetable oil 1 egg 1 ½ tsp. vanilla Jam or jelly, any flavor Mix the flour, brown sugar, baking powder and salt together in a bowl. In a mixer bowl, beat together the milk, peanut butter, vegetable oil, egg and vanilla. Stir the wet ingredients into the dry ingredients with a spoon. (I needed to add another splash of milk at this point, because the batter was too dry and stiff.) Grease a muffin tin. Put a tablespoon or two of the batter into each cup. Add a teaspoon of jam to the top. Put more batter over the jam to cover it. Bake at 350 degrees for 20-25 minutes. Cool in the pan for 5 minutes before removing.