Slow Cooker Spit Pea Soup with Ham, Pretzel Rolls, Salad Honey Dijon Pork Chops and Apples in the Slow Cooker, Roasted Broccoli and Red Pepper Slow Cooker Jerk Chicken Salads, Cornbread Buffalo Chicken Loaded Baked Potatoes, Simple Lettuce Wedge Salad Tilapia in the Crockpot with Garlic Cheese Sauce, Green Beans, Yellow Rice Angel Chicken, Roasted Zucchini Blueberry Orange Bread PRODUCE Carrots, 1-2 Celery, 1 Onion, ½ + ½ {Salad} Apples, 3 {Broccoli, ¾ lb.} {Red pepper, ½} Mango, 1 Cucumber, 1 Romaine lettuce, 1 head Garlic, 1 clove +2 cloves Baking potatoes, 3-4 {Iceberg lettuce, 1 head} {Tomato, 1} {Zucchini, 2} Blueberries, 1 heaping cup CANNED/DRY Split peas, ½ lb. Sugar, ¼ tsp. + ½ cup Chicken broth, 16 oz. Honey, 1 ½ Tbsp. Dijon mustard, ½ tsp. Jerk marinade, 8 oz. Lime juice, 1-2 Tbsp. Hot sauce, 6 Tbsp. Dry ranch dressing mix, ½ packet Ranch dressing, for serving {+for serving} Blue cheese dressing, for serving Bacon bits, for serving {+for serving} Buffalo sauce, 1 cup -PC only Mayonnaise, 2 Tbsp. Lemon juice, 2 ½ Tbsp. {Yellow rice} Dry Italian dressing mix, ½ package Cream of chicken soup, ½ 14 oz. can White wine, ¼ cup Angel hair pasta Flour, 2 cups Canola oil, 2 Tbsp. Orange zest, 1 tsp. DAIRY Milk, 1 ¼ cups Half & half, ½ cup Monterey Jack cheese, shredded, ½ cup Shredded parmesan, ¼ cup Butter, 1 ½ Tbsp. Cream cheese, 2 oz. Orange juice, 2/3 cup Egg, 1 Confectioners sugar, 1 cup MEAT Ham steak with bone, ¾ lb. Pork chops, ¾ lb. Chicken breast, 1 lb. +2-3 Chicken tenders, 1 ¼ lbs. Tilapia filets, 3 BREAD {Pretzel rolls} {Cornbread} ITEMS TO HAVE IN PANTRY/FRIDGE Salt & Pepper Marjoram Olive oil {Seasoned salt} Baking powder Baking soda Vanilla extract. FROZEN {Green beans}
Slow Cooker Split Pea Soup with Ham Yield: 4-5 Servings Time: 15 minutes hands on, 5-8 hours cook time ½ lb. split peas, rinsed 1-2 carrots, diced 1 stalk celery, diced ½ onion, diced ¾ lb. ham steak, with bone ¼ tsp. sugar 1/8 tsp. marjoram Pinch pepper 16 oz. chicken broth 1 cup water 1 ¼ cups milk ½ cup half & half Salt, to taste Place diced vegetables and split peas in slow cooker. Dice ham, reserving bone. Place diced ham and the ham bone in the crock on top of the vegetables. Sprinkle sugar, marjoram and pepper over. Pour broth and water into the crock. Cook on high 5-6 hours or low 7-8 hours. Remove ham bone from crock. Add milk and half & half. Return lid to crockpot and cook 15-20 minutes more, until hot through. Pressure Cooker Version Add all ingredients, except half and half and milk, to the pressure cooker pot. Set for 15 minutes cook time. Do a quick pressure release. Remove ham bone. Stir in half and half. Cook for 15-20 minutes more on sauté setting, until heated through. Serving Suggestion: Pretzel Rolls, Salad Notes: Use remaining onion for Honey Dijon Pork Chops and Apples.
Honey Dijon Pork Chops and Apples in the Slow Cooker Yield: 2-3 Servings Time: 5 minutes hands on, 5-8 hours cook time ¾ lb. pork chops, boneless or bone-in 3 small apples, peeled and sliced ½ onion, sliced 1 ½ Tbsp. honey ½ tsp. Dijon mustard ¼ tsp. Kosher salt Generous grind black pepper Place pork chops on the bottom of the crock. Stir honey, Dijon, salt, and pepper together. Pour over apples and onions and toss to coat. Place apples and onions on top of pork chops in the slow cooker. Cook 5-6 hours on high or 7-8 hours on low. Serving Suggestion: Roasted Broccoli and Red Pepper Notes: Use remaining onion with Split Pea Soup. Roasted Broccoli and Red Pepper Yield: 3-4 Servings Time: 10 minutes hands on, 15-20 minutes cook time ¾ lb. broccoli, cut into florets ½ red bell pepper, cut into strips Olive oil Salt Pepper Toss the broccoli and red pepper with a drizzle of olive oil. Sprinkle with seasonings and toss again. Place on a rimmed cookie sheet and put it in the oven at 400 degrees for about 15-20 minutes.
Slow Cooker Jerk Chicken Salad Yield: 3-4 Servings Time: 15 minutes hands on, 6-7 hours cook time 1 lb. chicken breast 8 oz. jerk marinade 1 mango 1 cucumber 1-2 Tbsp. lime juice Salt and pepper, to taste 1 head romaine lettuce, chopped ¼ cup Monterey Jack cheese, shredded 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. Top lettuce with cucumber-mango salsa, chicken, and cheese when ready to serve. 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: Cornbread
Buffalo Chicken Loaded Baked Potatoes Yield: 3-4 Servings Time: 5 minutes hands on, 5-8 hours cook time 1 ¼ lbs. frozen chicken tenders 6 Tbsp. hot sauce ½ packet ranch dressing mix 1 crushed garlic clove 3-4 baking potatoes Ranch dressing Blue cheese dressing Bacon bits Place chicken in the slow cooker. Stir hot sauce, ranch dressing mix and garlic together. Pour over chicken. Cook on high 5-6 hours or low 7-8 hours. Meanwhile, clean and bake the potatoes for 1 ½- 2 hours at 350 degrees. Or, potatoes can be cooked on low in the slow cooker the night before and reheated before serving. Shred chicken. Serve potatoes, topped with chicken, ranch or blue cheese dressing and bacon bits. Serving Suggestion: Simple Lettuce Wedge Salad Notes: Remaining ranch dressing mix can be stored in an airtight container for future use. Simple Lettuce Wedge Salad Yield: 4 Servings Time: 5 minutes hands on 1 head iceberg lettuce 1 tomato Bacon bits Ranch dressing Slice the head of lettuce into 4 wedges. Top with tomato, bacon bits and ranch dressing. Pressure Cooker Version Use 1 cup buffalo sauce. Add chicken to the pressure cooker pot. Stir hot sauce, ranch dressing mix and garlic together. Pour over chicken. Set cook time to 15 minutes. Do a quick pressure release.
Tilapia in the Crockpot with Garlic Cheese Sauce Yield: 3 Servings Time: 10 minutes hands on, 3-4 hours cook time 3 tilapia filets 2 Tbsp. mayonnaise ¼ cup shredded parmesan 2 ½ Tbsp. lemon juice 2 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: Green Beans, Yellow Rice
Angel Chicken Yield: 3-4 Servings Time: 10 minutes hands on, 5-6 hours cook time 2-3 chicken breasts 1 ½ Tbsp. butter ½ package Italian dressing mix ½ can cream of chicken soup 2 oz. cream cheese ¼ cup white wine Angel hair pasta, for serving Place the chicken in the slow cooker. Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, soup and wine. Pour over the chicken and cook on low for 5-6 hours. Serve over angel hair pasta. 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. Remaining dressing mix can be stored in an airtight container for future use. Remaining soup can be frozen for future use. 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.
Blueberry Orange Bread Yield: 1 loaf Time: 15 minutes hands on, 55-60 minutes cook time 2 cups all-purpose flour ½ cup sugar 1 ½ teaspoons baking powder ½ tsp. baking soda ½ tsp. salt 2/3 cup orange juice 1 egg 2 Tbsp. canola oil 1 tsp. orange zest 1 heaping cup blueberries For glaze: 1 cup confectioners sugar 1 tsp. vanilla extract Additional orange juice Preheat oven to 350F degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix together juice, egg, oil and zest. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened. Fold in the blueberries. Pour the batter into a 9 loaf pan sprayed with non-stick cooking spray. Bake for 55-60 minutes, until bread is golden and springs back when lightly pressed. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. To make the glaze, whisk together confectioners sugar, vanilla extract and enough juice to reach a glaze-like consistency. While the bread is still slightly warm, pour the glaze over top of the bread.