Zingy BBQ Chicken in the Slow Cooker, Green Bean and Tomato Salad, Cornbread Muffins Italian Chicken with Tomatoes in the Crock-Pot, Parmesan Zucchini and Summer Squash in the Microwave, Breadsticks Slow Cooker Sausage Jambalaya, Roasted Broccoli Hot Dogs with Homemade Baked Beans, Watermelon, Potato Salad Freezer Beans as Bean and Cheese Burritos, Black Bean and Corn Salad Grandma s Spaghetti Sauce in the Crockpot, Salad, Garlic Bread Banana Split Dessert PRODUCE {Green beans, 1 cup} {Cherry tomatoes, 1 cup} Garlic cloves, 1 +1 +5 +2 {Zucchini, 1} {Yellow squash, 1} Yellow onion, 1 Celery stalk, 1 {+1} Red pepper, 1 {Broccoli, 1-2 bunches} Onion, ½ +1 + ½ {+ ¼ cup chopped} {Potatoes, 3} {Watermelon} Jalapeno, ½ {Cilantro, 2 Tbsp.} {Salad} Bananas, 4 CANNED/DRY BBQ sauce, ½ cup + ½ cup PC Italian dressing, ½ cup + ½ cup PC {Cornmeal, ½ cup} {Flour, ½ cup} Olive oil, 3 Tbsp.{+1 Tbsp.} {+drizzle} Red wine vinegar, 2 Tbsp. {+drizzle} Petite diced tomatoes, ½ 15 oz. can Crushed tomatoes, 2 cups Chicken stock, 1 ½ cups Cajun seasoning, 1 tsp. Uncooked brown rice, ¾ cup Navy beans, 2 cans Brown sugar, 1/3 cup Molasses, 2 Tbsp. Chili sauce, ½ bottle {Sweet pickles, ¼ cup +1 ½ tsp. juice} {Miracle Whip, ½ cup} {Yellow mustard, ½ tsp.} Dry pinto beans, ½ lb. Dry black beans, ½ lb. {Corn, ½ can} {Black beans, ½ can} {Diced tomatoes with green chilies, ½ can} Tomato paste, 2 6 oz. cans Tomato sauce, 1 15 oz. can Spaghetti Graham cracker crumbs, 2 cups Marshmallow cream, 1 7 oz. jar Crushed pineapple, 1 can Maraschino cherries, 1 10 oz. jar Sundae nut topping, 1/3 ½ cup Chocolate syrup FROZEN Frozen whipped topping, 8 oz. DAIRY Butter, 1 stick {+ 2 Tbsp.} {Egg, 1} {+2} {Milk, ½ cup} Italian blend shredded cheese, ¼ cup Parmesan cheese, 2 Tbsp. {+2 Tbsp.} Shredded cheddar cheese, for serving {Shredded Monterey Jack cheese, ½ cup} Cream cheese, 8 oz. MEAT Boneless, skinless chicken breasts, 3 +1 ½ -2 lbs. Precooked Andouille sausage, 1 lb. Bacon, 3 slices Hot dogs, 4 BREAD {Breadsticks} Hot dog rolls, 4 Tortillas {Garlic bread} ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Oregano Basil {Sugar} {Baking powder} Chili powder Ketchup {Paprika} Cumin Garlic powder Thyme Bay leaves Sugar
Zingy BBQ Chicken in the Slow Cooker Yield: 3 Servings Time: 5 minutes hands on, 5-8 hours cook time 3 boneless, skinless chicken breasts ½ cup BBQ sauce ½ cup Italian dressing Place the chicken in the bottom of the crockpot. Mix together the BBQ sauce and the dressing and pour over the chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Pressure Cooker Version Use 1 cup Italian dressing and 1 cup BBQ sauce. Set for 15 minutes cook time. Do a quick pressure release. Serving Suggestion: Green Bean and Tomato Salad, Cornbread Muffins Green Bean and Tomato Salad Yield: 3 Servings Time: 10 minutes hands on, 2-3 minutes cook time 1 cup fresh green beans, cut into bite-sized pieces 1 cup cherry or grape tomatoes, halved Kosher salt Black pepper Splash of red wine vinegar Blanch the green beans by adding them to a pot of already boiling water. Let them cook in the boiling water for 2-3 minutes. Meanwhile, fill a large bowl with ice water. Drain the green beans and pour them into the ice water to stop the cooking process. Drain again and add to the salad bowl. Stir in the tomatoes. Sprinkle with salt, pepper and a splash of red wine vinegar. Adjust seasonings to taste and serve.
Cornbread Muffins Yield: 6 muffins Time: 10 minutes hands on, 15-20 minutes cook time ½ cup cornmeal ½ cup unbleached all-purpose flour 1 ½ tsp. baking powder 1 tsp. salt 2 Tbsp. butter, melted 2 Tbsp. sugar 1 egg ½ cup milk Stir the dry ingredients together in a bowl. Stir the sugar into the melted butter. Add the egg and milk. Pour this into the dry ingredients and stir, just to combine. Divide into 6 greased muffin cups. Bake at 425 degrees for 15-20 minutes.
Italian Chicken with Tomatoes in the Crock-Pot Time: 15 minutes hands on + marinating time, 5-8 hours cook time 1 ½ - 2 lbs. boneless chicken breasts 3 Tbsp. olive oil 2 Tbsp. red wine vinegar ½ tsp. oregano ½ tsp. basil 1 garlic clove, crushed Salt and pepper, to taste ½ 15 oz. can petite diced tomatoes, undrained ¼ cup Italian blend shredded cheese Place chicken in shallow dish. Whisk together all ingredients except tomatoes and cheese. Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight. Brown chicken in olive oil in a skillet over medium heat. Place chicken in Crock-Pot. Add tomatoes to skillet, stirring to scrape up browned bits. Pour over chicken in Crock-Pot. Cook on low for 7-8 hours or high for 5-6 hours. Top with shredded cheese. Pressure Cooker Version Place chicken in shallow dish. Whisk together all ingredients except tomatoes and cheese. Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight. Hit the sauté button and add olive oil. Add the chicken and brown on both sides. Add tomatoes. Set cook time for 11 minutes. Do a quick pressure release. Top with cheese and return lid for a few minutes to let the cheese melt. Serving Suggestion: Parmesan Zucchini and Summer Squash in the Microwave, Breadsticks Notes: Remaining tomatoes can be frozen for future use.
Parmesan Zucchini in Summer Squash in the Microwave Time: 10 minutes hands on, 4-6 minute cook time 1 zucchini, coin sliced 1 yellow summer squash, coin sliced Oregano, to taste Salt and pepper, to taste 1 Tbsp. olive oil 2 Tbsp. parmesan cheese Toss the squash and zucchini slices with the other ingredients. Microwave on high for 4-6 minutes, or until tender.
Slow Cooker Sausage Jambalaya Time: 10 minutes hands on, 7-8 hours cook time 1 yellow onion, diced 1 clove garlic, minced 1 stalk celery, diced 1 medium red bell pepper, diced 2 cups crushed tomatoes 1 ½ cups chicken stock 1 tsp. chili powder 1 tsp. Cajun seasoning ¾ cup uncooked brown rice 1 lb. precooked Andouille sausage, coin sliced In the slow cooker, stir together the onion, garlic, celery, red pepper and spices. Stir in tomatoes and broth. Stir in the brown rice until thoroughly combined. Fold in the sausage. Cook on low for 7-8 hours. Serving Suggestion: Roasted Broccoli 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 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.
Hot Dogs with Homemade Baked Beans in the Slow Cooker Yield: 4 Servings Time: 10 minutes hands on, 3-4 hours cook time 2 cans navy beans, drained and rinsed 1/3 cup brown sugar 2 Tbsp. molasses 2 Tbsp. ketchup ½ bottle chili sauce ½ small onion, diced 3 slices bacon, cooked and chopped 4 hot dogs 4 hot dog rolls Combine all ingredients, except hot dogs and rolls, in the slow cooker. Cook on high for 3-4 hours. The beans may be soupy when you first take the lid off but should thicken up after a few minutes. Serve with hot dogs. Serving Suggestion: Watermelon, Potato Salad Notes: Remaining onion can be used for Grandma s Spaghetti Sauce. Potato Salad Time: 20 minutes hands on, 20 minutes cook time 3 potatoes, peeled and chopped ¼ cup chopped onion ¼ cup chopped sweet pickles 2 eggs, hard boiled and chopped 1 stalk celery, diced ½ cup Miracle Whip 1 ½ tsp. sweet pickle juice ½ tsp. yellow mustard ½ tsp. paprika Salt and pepper, to taste Boil the potatoes in a 3-quart saucepan until they are tender, about 20-25 minutes. Drain and run under cool water to stop the cooking process. Put the potatoes in a large bowl and add all other ingredients. Taste for salt and add more if needed. Refrigerate several hours before serving.
Freezer Beans as Bean and Cheese Burritos Yield: 8-10 Servings Fill Your Freezer! Time: 10 minutes hands on, 7-8 hours cook time + soaking time ½ lb. dry pinto beans ½ lb. dry black beans 5 cloves of garlic, crushed 1 onion, diced ½ jalapeno, seeds removed and diced ¾ tsp. cumin 1 Tbsp. salt 1 ½ tsp. black pepper 4 ½ - 5 ½ cups of water Cheddar cheese Tortillas Soak the beans overnight, rinse and add to slow cooker. Add remaining ingredients to slow cooker. Cook on high 5-6 hours or on low for 7-8 hours. Drain. Mash. Wrap ½ cup mashed beans and cheese, to taste, in a tortilla. Extra beans can be frozen in 1-2 cup quantities. Use in tacos, burritos, quesadillas or as side dish. Serving Suggestion: Black Bean and Corn Salad Notes: Remaining jalapeno can be added for extra spice or added to Black Bean and Corn Salad. Black Bean and Corn Salad Time: 10 minutes hands on ½ can corn, drained ½ can black beans, drained and rinsed ½ can diced tomatoes with green chilies 2 Tbsp. chopped cilantro Salt, to taste ½ cup shredded Monterey Jack cheese Mix all the ingredients together, except the cheese. Add the cheese right before serving. Eat with a fork, like a salad or scoop it up on chips like salsa.
Grandma s Spaghetti Sauce in the Crockpot Yield: 4-5 Servings Time: 10 minutes hands on, 7-8 hours cook time ½ onion, chopped 2 cloves garlic, minced 2 6 oz. cans tomato paste 1 ½ cups water 1 15 oz. cans tomato sauce 1 tsp. garlic powder 1 tsp. basil 1 tsp. oregano 1 tsp. thyme 1 bay leaf Salt and pepper, to taste 1 tsp. sugar 2 Tbsp. parmesan cheese Spaghetti, for serving Combine all ingredients, except spaghetti, in the slow cooker and cook on low for 7-8 hours. Serve over spaghetti. Pressure Cooker Version Hit the sauté button. Add a drizzle of olive oil and add the onion and garlic. Cook for several minutes until onion is soft. Add remaining ingredients. Set cook time for 20 minutes. Do a quick pressure release. Serving Suggestion: Salad, Garlic Bread Notes: Remaining onion can be used for Hot Dogs with Homemade Baked Beans.
For the crust: Banana Split Dessert Yield: 1 9x13 pan Time: 1 hour hands on 2 cups graham cracker crumbs 1 stick butter, melted For the filling: 8 oz. cream cheese, softened 7 oz. jar marshmallow cream For the toppings: 4 firm bananas, sliced 1 can crushed pineapple 8 oz. frozen whipped topping, thawed 10 oz. jar maraschino cherries, cut in half 1/3-1/2 cup nut topping Generous drizzle chocolate syrup Mix the graham cracker crumbs and butter together in a bowl and then press into a 9x13 pan. Bake at 350 degrees for 5 minutes. Cool. With an electric mixer, blend the cream cheese and marshmallow cream together. Mix until creamy and smooth. Spread over the cooled crust. Place the bananas in a colander and pour the crushed pineapple over the top. Allow this to drain thoroughly. Once it s drained, spread the fruit over the filling. Spread the whipped topping over the fruit and refrigerate. Sprinkle with nuts and cherries and drizzle chocolate syrup right before serving.