Slow Cooker Chicken Tacos, Summer Corn Salad Brown Sugar Chicken and Sweet Potatoes in the Slow Cooker, Roasted Brussels Sprouts Slow Cooker Beer Brats, One Pot Stove Top Macaroni and Cheese, Carrot and Celery Sticks Apple BBQ Pork Chops, Easy Mashed Sweet Potatoes, Green Beans Cube Steaks with Gravy in the Slow Cooker, Mashed Potatoes, Steamed Carrots Crockpot Chicken Spaghetti, Salad Banana Chocolate Chips Cookies PRODUCE Shredded lettuce, tomatoes or other taco toppings {Cucumber, 1} Green pepper, ½ {+1} {Roma tomatoes, 4} Onion, 1 +1 {+ ½} {Jalapeno, 1} {Basil, ¼ cup} {Parsley, ¼ cup} Garlic cloves, 1 {+3} Sweet potatoes, 3 {+½ - 1 per person} {Brussels sprouts, 2 lbs.} {Carrot and celery sticks} {Potatoes, ½ - 1 per person} {Carrots, 2 lbs.} Red pepper, ½ {Salad} Bananas, 2 CANNED/DRY Chicken broth, 1 15 oz. can Taco seasoning, 2 pkgs. {Olive oil, 1/3 cup} {+drizzle} Brown sugar, ¼ cup {+2-3 Tbsp.} Beer, 1 can {Macaroni, 16 oz.} Apple jelly, ½ cup BBQ sauce, ¾ cup Flour, ½ cup +3 ¼ cups Brown gravy mix, 1 packet Cream of mushroom soup, 2 14 oz. cans Spaghetti, 12 oz. Sugar, 1 cup Semi-sweet chocolate chips, 1 bag MEAT Boneless chicken breasts, 2 lbs. +2 lbs. +2-2 ½ lbs. Fresh brats or Italian sausages, 1-2 lbs. Pork chops, 3 lbs. Cube steak, 2 lbs. BREAD Tortillas or taco shells ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Dry mustard {White wine vinegar} {Cayenne} Liquid smoke Garlic powder Vegetable oil Hot sauce Baking powder Baking soda Cinnamon FROZEN {Corn, 32 oz.} {Green beans} DAIRY Butter, 5 Tbsp. +1 cup {+ ¼ - ½ stick} {+to taste} {Milk, 1 ½ cups} {+to taste} {Half and half, 1 ½ cups} Shredded cheddar cheese, 2 cups {+8 oz.} {Shredded Monterey Jack cheese, 8 oz.} Egg, 1
Slow Cooker Chicken Tacos Time: 5 minutes hands on, 4-8 hours cook time 2 lbs. boneless chicken breasts 1 15 oz. can chicken broth 2 pkgs. taco seasoning Tortillas or taco shells, for serving Shredded lettuce, tomatoes, shredded cheese, or other toppings, for serving Put the chicken in the crockpot. Mix the broth and taco seasoning together and pour over the top of the chicken. Cook on low for 7-8 hours or high for 4-5 hours. Shred the meat and serve in taco shells or tortillas with toppings of choice. Pressure Cooker Version Add all ingredients to the pressure cooker pot. Set cook time for 15 minutes. Do a quick pressure release. Shred the meat and serve in taco shells or tortillas with toppings of choice. Serving Suggestion: Summer Corn Salad
Summer Corn Salad Time: 10 minutes hands on For the Salad: 32 oz. frozen corn, thawed 1 cucumber, peeled and chopped 1 small green pepper, chopped 4 Roma tomatoes, chopped ½ large white onion, chopped 1 jalapeño, seeds removed, diced ¼ cup fresh basil, chopped ¼ cup fresh parsley, chopped For the dressing: 2 tsp. dry mustard ¼ tsp. black pepper 3 cloves garlic, crushed 2 Tbsp. white wine vinegar ⅓ cup olive oil Salt to taste Stir all the veggies together in a large bowl. Whisk the dressing ingredients together and pour over veggies. Toss.
Brown Sugar Chicken and Sweet Potatoes in the Slow Cooker Time: 15 minutes hands on, 5-8 hours cook time 2 lbs. boneless chicken breast 3 sweet potatoes, peeled and cut in chunks 5 Tbs. butter, melted ¼ cup 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 chicken and sweet potatoes. Cook on low for 7-8 hours or high for 5-6 hours. Serving Suggestion: Roasted Brussels Sprouts Roasted Brussels Sprouts Time: 10 minutes hands on, 20-25 minutes cook time 2 lbs. Brussels Sprouts Olive Oil Salt Pepper Rinse the Brussels sprouts under cool water. Trim the stem end off. Cut the sprouts in half, especially if they are on the larger size. 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 400 degree oven for 20-25 minutes, until tender.
Slow Cooker Beer Brats Time: 5 minutes hands on, 5-6 hours cook time 1-2 lbs. Fresh brats or Italian sausages 1 can beer Place meat in slow cooker. Pour beer over sausages. Cook on low for 5-6 hours Pressure Cooker Version Place meat in pressure cooker. Pour beer over sausages. Set cook time for 12 minutes. Do a quick pressure release. Serving Suggestion: One Pot Stove Top Macaroni and Cheese, Carrot and Celery Sticks One Pot Stove Top Macaroni and Cheese Yield: 8 Servings Time: 30 minutes hands on 16 oz. macaroni 1 tsp. salt 1½ cups milk, warmed 1½ cups half & half, warmed 1 tsp. dry mustard pinch cayenne pepper 8 oz. cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded Black pepper, to taste Add macaroni and salt to a pot of boiling water and cook according to package directions. Drain, but don t shake the water from the pasta. Place macaroni back in the pot. Stir in the mustard, cayenne, milk, half & half and cheese. Stir to combine and let the cheese melt with the pan over the burner on very low heat. Pressure Cooker Version Add 4 cups of water. Stir macaroni, water, salt, mustard and cayenne pepper together in the pressure cooker. Lock the lid and select high pressure. Once the pressure button pops up, indicating full pressure, set a timer (not the one on the cooker) for 4 minutes. Remove lid and stir in the milk and half & half. Turn on the "browning" setting and cook 1-3 minutes until thick, stirring often. Add the cheese a handful at a time, stirring to allow it to melt into the macaroni. Season with pepper and serve.
Apple BBQ Pork Chops Time: 10 minutes hands on, 5-8 hours cook time ½ cup apple jelly ¾ cup BBQ sauce 1-2 drops liquid smoke, optional 3 lbs. pork chops Salt and pepper Warm the apple jelly in the microwave, just to melt it a bit. Stir apple jelly and bbq sauce together. Add liquid smoke, if using it. Sprinkle chops with salt and pepper. Place in slow cooker with sauce and cook on low 7-8 hours or high 5-6 hours. Serving Suggestion: Easy Mashed Sweet Potatoes, Green Beans Easy Mashed Sweet Potatoes Time: 10 minutes hands on, 1 ½ hours cook time ½ - 1 sweet potato per person 2-3 Tbsp. brown sugar ¼ - ½ stick butter Salt and pepper, to taste Scrub the sweet potatoes. Place in a foil lined baking pan and stick potatoes with a fork several times each. Cover with more foil. Bake at 350F degrees for 1 ½ hours or until very tender. Slice potatoes in half, scoop out the middle and place in a bowl with brown sugar and butter. Smash and stir until well combined.
Cube Steaks with Gravy in the Slow Cooker Time: 15 minutes hands on, 5-8 hours cook time ½ cup flour 2 tsp. salt ½ tsp. garlic powder ½ tsp. dry ground mustard 2 lbs. cube steak 2 Tbsp. vegetable oil 1 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 Potatoes, Steamed Carrots
Mashed Potatoes Time: 20 minutes hands on ½ -1 potato/person 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 a 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. Steamed Carrots Time: 15 minutes hands on 2 lbs. carrots Butter Salt Bring a ½ inch of salted water to boil in a large frying pan or sauté pan. Add carrots, cover, and cook until carrots are tender to the bite and water has evaporated, about 5 minutes. Serve topped with butter and salt.
Crockpot Chicken Spaghetti Time: 10 minutes hands on, 5-8 hours cook time 2-2 ½ lbs. boneless chicken 1 onion, diced ½ green pepper, diced ½ red pepper, diced 1 garlic clove, crushed Salt and pepper, to taste 3-4 drops hot sauce 2 14 oz. cans cream of mushroom soup 2 cups shredded cheddar cheese 12 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: Don t want to use cream of mushroom soup? Melt 6 tablespoons of butter in a pan. Whisk in 6 tablespoons of flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in 1 ½ cups milk and 1 ½ cups 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.
1 cup butter, softened 1 cup sugar 2 mashed bananas 1 egg 3 ¼ cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. cinnamon ½ tsp. salt Banana Chocolate Chip Cookies Yield: 3 dozen cookies Time: 15 minutes hands on, 10-12 minutes cook time 1 bag semi-sweet chocolate chips Cream the butter and sugar together in a mixer bowl. Add the egg and bananas. In a separate bowl, stir together the dry ingredients. Slowly add the dry ingredients to the wet, mixing until combined. Stir in the chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet or stone. Bake at 350 degrees for 10-12 minutes.