Slow Cooker Chicken Parmesan Soup, Salad, Breadsticks Crockpot Honey Mustard Chicken, Baked Potatoes, Roasted Carrots Easy Crockpot Chicken Fajitas, 7 Layer Dip and Chips Grandma s Spaghetti Sauce in the Crockpot over Spaghetti, Roasted Green Beans, Garlic Bread Chicken Philly Sandwiches in the Slow Cooker, Ranch Veggie Salad Chicken Curry in the Slow Cooker, Naan, Broccoli Chocolate Chip Peanut Butter Cookies PRODUCE Garlic cloves, 4 +1 +4 {Salad} {Baked potatoes} {Carrots, 1 lb.} Bell peppers, 3 Onion, 1 +1 +1 +1 Favorite fajita toppings (guacamole, salsa, cheese, etc.) {Red bell pepper, ½ cup diced} {Avocados, 2} {Green beans, 1 lb.} Green pepper, 1 {Broccoli, 1 bunch} {Cauliflower, 1 head} {Celery, 1-2 stalks} {Carrots, 4-5} CANNED/DRY Tomato juice, 46 oz. Chicken broth, 32 oz. + ½ cup - PC Small shaped pasta, 6-8 oz. Honey, ½ cup Dijon mustard, ¼ cup Taco seasoning, 1 package {+ ½ package} Diced tomatoes with green chiles, 1 can-pc only {Refried beans, 1 14 oz. can} Salsa, 16 oz. {+ ¼ cup} {Sliced black olives, ¼ cup} {Lemon juice, ½ tsp.} {Tortilla chips} Tomato paste, 4 6 oz. cans Tomato sauce, 2 15 oz. cans Sugar, 2 tsp. Spaghetti Marinated, quartered artichoke hearts with juice, 7.5 oz. Curry, 3 Tbsp. Unsweetened coconut milk, 1 can Sweetened condensed milk, 1 can Peanut butter, ¾ cup Baking mix (like Jiffy), 1 ¾ cups Mini chocolate chips, ½ bag DAIRY Shredded parmesan cheese, 1 cup + ¼ cup {Sour cream, 1 ¼ cup} {Shredded cheddar cheese, 1 cup} Provolone cheese, 6-8 slices {Marzetti Ranch Dip, 2 cups} MEAT Chicken tenders, 1 ½ - 2 lbs. Whole chicken, or equivalent in pieces Chicken breasts, 1 lb. Boneless chicken, 1 ½ - 2 lbs. Chicken thighs, 3-4 lbs. BREAD {Breadsticks} Tortillas {Garlic bread} Hoagie rolls, 6-8 {Naan} ITEMS TO HAVE IN PANTRY/FRIDGE Salt and pepper Basil Oregano {Olive oil} {Cayenne} Garlic powder Thyme Bay leaves {Seasoned salt} Vanilla FROZEN {Broccoli} Slow Cooker Freezer Week Week 12 March 19 Eatathomecooks.com
Freezer Cooking Instructions Chop all your vegetables:» Garlic cloves 4 crushed, 4 minced» Bell peppers 3 sliced» Onion 1 sliced, 3 chopped» Green pepper 1 chopped Gather all other ingredients and open all cans. For the Chicken Parmesan Soup, leave out pasta when freezing. Add when directed during cooking directions. For the Chicken Curry, leave out the coconut milk when freezing. Add when directed during cooking directions. Add meat to gallon-sized bags, followed by other ingredients. Label bags and freeze. To cook, thaw in refrigerator overnight and follow cooking instructions on the recipe.
Slow Cooker Chicken Parmesan Soup Yield: 8-10 Servings Time: 10 minutes hands on, 5-8 hours cook time 1 ½ - 2 lbs. frozen chicken tenders 46 oz. tomato juice 32 oz. chicken broth 4 garlic cloves, crushed 1 cup shredded parmesan cheese 1 tsp. basil 1 tsp. oregano Salt and pepper, to taste 6-8 oz. small shaped pasta Place all ingredients except pasta in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Remove the chicken and shred. Return the chicken to the slow cooker and stir in pasta. Cook 30 minutes longer. Serving Suggestion: Salad, Breadsticks
Crockpot Honey Mustard Chicken Yield: 6-8 Servings Time: 5 minutes hands on, 6-8 hour cook time ½ cup honey ¼ cup Dijon mustard Salt and pepper, to taste Whole chicken, cut up or the equivalent in chicken pieces Mix the honey, mustard, salt and pepper together in a small bowl. Put the chicken the crockpot and pour the mixture over the top. Cook on high for 6-8 hours. Serving Suggestion: Baked Potatoes, Roasted Carrots Roasted Carrots Yield: 6-8 Servings Time: 10 minutes hands on, 15-20 minutes cook time 1 lb. carrots, coin-sliced Olive oil Salt and pepper Toss sliced carrots with olive oil. Season with salt and pepper and spread on a baking sheet. Roast in a 400 degree oven for 15-20 minutes.
Easy Crockpot Chicken Fajitas Yield: 4-6 Servings Time: 15 minutes hands on, 3-8 hour cook time 1 lb. chicken breasts 3 bell peppers (green, red and yellow), sliced 1 onion, sliced 1 package of taco seasoning Tortillas Favorite toppings sour cream, cheese, guacamole, etc. Slice peppers and onions then place them on the bottom of the slow cooker. Put chicken on top of the peppers and onions. Sprinkle taco seasoning on top. Cook on low for 6-8 hours or on high for 3-4 hours. Shred everything and mix in the juice. Serve on tortillas with your favorite toppings. Pressure Cooker Version Add 1 can diced tomatoes with green chilies. Add all ingredients to the pressure cooker pot. Set for 15 minutes cook time. Do a quick pressure release. Serving Suggestion: 7 Layer Dip and Chip
7 Layer Dip Yield: 6-8 Servings Time: 10 minutes hands on 1 14 oz. can refried beans 1 cup sour cream ½ packet taco seasoning ¼ cup salsa 1 cup shredded cheddar cheese ¼ cup sliced black olives ½ cup diced red bell peppers 2 avocados, mashed ¼ cup sour cream ½ tsp. lemon juice 1 garlic clove, crushed ¼ tsp. cayenne Salt, to taste Spread refried beans in the bottom of a small dish. Stir 1 cup sour cream and taco seasoning together. Spread over the refried beans. Spread salsa over the sour cream layer. Top salsa layer with shredded cheese. Sprinkle black olives and red bell pepper over cheese. Stir mashed avocado, ¼ cup sour cream, lemon juice, garlic, cayenne pepper, and salt together to make guacamole. Spread guacamole over the top.
Grandma s Spaghetti Sauce in the Crockpot over Spaghetti Yield: 8-10 Servings Time: 10 minutes hands on, 7-8 hour cook time 1 onion, chopped 4 cloves garlic, minced 4 6 oz. cans tomato paste 3 cups water 2 15 oz. cans tomato sauce 2 tsp. garlic powder 2 tsp. basil 2 tsp. oregano 2 tsp. thyme 2 bay leaves Salt and pepper, to taste 2 tsp. sugar ¼ cup 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: Roasted Green Beans, Garlic Bread Roasted Green Beans Yield: 6 Servings Time: 5 minutes hands on, 15-20 minutes cook time 1 lb. green beans Olive oil Seasoned salt Toss green beans with olive oil and sprinkle with seasoned salt. Roast on a baking sheet at 425F degrees for 15-20 minutes.
Chicken Philly Sandwiches in the Slow Cooker Yield: 6-8 Servings Time: 10 minutes hands on, 5-8 hours cook time 1 ½ - 2 lbs. boneless chicken 1 large onion, chopped 1 green pepper, chopped 7.5 oz. marinated, quartered artichoke hearts with juice 6-8 hoagie rolls 6-8 slices provolone cheese Put first four ingredients in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Pull the cooked chicken into bite-sized pieces. Broil the buns. Add meat and cheese. Broil again to melt the cheese and serve. Pressure Cooker Version Start with chicken tenders that are still frozen - add to the pressure cooker pot. Add ½ cup chicken broth to the ingredients. Set cook time to 12 minutes. Use quick pressure release. Serving Suggestion: Ranch Veggie Salad Ranch Veggie Salad Yield: 8-10 Servings Time: 10 minutes hands on 1 bunch broccoli, chopped 1 head cauliflower, chopped 1-2 stalks celery, chopped 4-5 carrots, chopped 2 cups Marzetti Ranch Dip Stir the veggies together with the ranch dip. Chill until serving.
Chicken Curry in the Slow Cooker Yield: 6-8 Servings Time: 10 minutes hands on, 4-8 hours cook time 3-4 lbs. of chicken thighs 1 medium onion, chopped 16 oz. of salsa 3 Tbsp. curry Salt and pepper, to taste 1 can of coconut milk, unsweetened Put the chicken thighs at the bottom of the crockpot. Mix the chopped onion, salsa, curry, salt and pepper. Pour the sauce mixture over the top and cook for 4 hours on high or 8 hours on low. Remove chicken to a platter and add the coconut milk to the slow cooker and mix well. Pour sauce over the chicken. Pressure Cooker Version Place chicken, onion, salsa and curry powder in pressure cooker. Set cook time for 12 minutes. Do a quick pressure release. Remove the chicken from the pot. Add coconut milk to pressure cooker. Stir into sauce. Return chicken to the pot. Serving Suggestion: Naan, Broccoli
Chocolate Chip Peanut Butter Cookies Yield: 24 cookies Time: 10 minutes hands on, 6-8 minutes cook time 1 can sweetened condensed milk ¾ cup peanut butter 1 ¾ cups Baking Mix (like Jiffy) 1 tsp. vanilla ½ bag mini chocolate chips Mix the sweetened condensed milk and peanut butter together. Add the baking mix, vanilla and chocolate chips. Roll the dough into balls about the size of a walnut. Put the dough balls on a baking stone or cookie sheet and use a fork to flatten them a bit and give them that distinctive peanut butter cookie pattern. Bake at 375 degrees for 6-8 minutes.