1. Southwestern Chicken Chowder in the Slow Cooker, Rolls 2. Peach Pork BBQ Sliders Topped with Apple Cole Slaw, Sweet Potato Fries 3. Crockpot Cantonese Sweet and Sour Chicken, Egg Rolls, Veggie 4. Ham Steaks, Hashbrown Casserole, Vanilla Fruit Salad 5. Easy Meatball Subs, Fries, Carrot + Celery Sticks 6. Chicken Shwarma in the Slow Cooker, Salad 7. Coconut Cream and Chocolate Dessert Produce Garlic, 2 cloves +1 +2 Cole slaw mix, 16 oz. bag Parsley, handful Apple, 1 {Sweet potatoes, 2-3} Onion, ½ + ½ Red pepper, 1 {Carrot + Celery sticks} Cucumber, ½ Tomatoes, for serving {Salad fixings 1 meal} Canned/Dry Cream of chicken soup, 1 can + ½ can Tomato sauce, 8 oz. can Barbecue sauce, 8 oz. Peach salsa, 8 oz. Pineapple chunks, 8 oz. can Soy sauce, 1 ½ tsp. {Canned fruit, any kind, 2 cans} {Instant vanilla pudding mix, 1 box} Spaghetti sauce, ½ jar Lemon juice, 3 Tbsp. Chopped pecans, ¾ cup Cocoa powder, ½ cup Coconut cream instant pudding mix, 1 2-3 oz. box Toasted coconut, for topping Bread {Rolls} Kings Hawaiian Dinner Rolls Sub Rolls Pitas Dairy Milk, 1 ½ cups + 3 cups + 1 Tbsp. Cheddar, for topping + ½ cup Sour cream, 4 oz. Butter, ¼ cup + ¾ cup Shredded mozzarella, for topping Plain Greek yogurt, 4 oz. Cream cheese, 8 oz. Meat Chicken tenders, ¾ - 1 lbs. + 1 lbs. Pork roast, 1 ¼ - 1 ½ lbs. Ham steak, 1 1 ½ lbs. Boneless chicken thigh strips, 1 ½ lbs. Items to Have in Pantry/Fridge Salt Pepper Olive oil Chili powder Vegetable oil Vinegar Sugar Brown sugar Ginger Cornstarch Cider vinegar Curry powder Cayenne pepper Flour Frozen Corn, 1 cup {Egg rolls} {Veggie} Shredded hashbrown potatoes, ½ bag + ½ bag Frozen meatballs, ½ bag {Fries} Frozen whipped topping, 16 oz.
Southwestern Chicken Chowder in the Slow Cooker ¾ - 1 lb. chicken tenders ½ bag shredded hash brown potatoes 1 cup frozen corn 1 can cream of chicken soup 8 oz. can tomato sauce 1 ½ cups milk 2 garlic cloves, crushed ¾ Tbsp. chili powder Cheese to garnish Place chicken, potatoes and corn in the slow cooker. Stir remaining ingredients together (except cheese) and pour into the slow cooker. Cook on high 5-6 hours or low 7-8 hours. Serving Suggestion: Rolls Notes: Remaining hash brown potatoes can be used for hash brown casserole.
Peach Pork BBQ Sliders Topped with Apple Cole Slaw 1 ¼ - 1 ½ lbs. pork roast or tenderloin 8 oz. bottle barbecue sauce 8 oz. peach salsa 16 oz. bag cole slaw mix Handful of chopped parsley 1 apple, chopped 1/3 cup vegetable oil 3 Tbsp. vinegar 4 Tbsp. sugar Salt and pepper, to taste Kings Hawaiian dinner rolls Place first 3 ingredients in the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Shred cooked meat to serve. Stir cole slaw mix, parsley and apple together. Put the remaining ingredients in a container with a tight fitting lid. Give it a good shake to combine. Pour dressing over slaw and toss. Serve pork on rolls, topped with slaw. Serving Suggestion: Sweet Potato Fries Sweet Potato Fries 2-3 sweet potatoes Olive oil Salt & Pepper Wash the sweet potatoes and cut them into sticks. Put them in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place on a greased baking sheet and bake at 400 degrees for about 30 minutes, or until the potatoes are tender.
Crockpot Cantonese Sweet and Sour Chicken Yield: 2-3 Servings 1 lb. chicken breasts or tenders ½ small onion, sliced 1 red pepper, sliced 1 (8 oz.) can pineapple chunks 2 Tbsp. brown sugar 1 clove garlic, crushed Pinch ground ginger 1 Tbsp. cornstarch 2 Tbsp. cider vinegar 2 Tbsp. water 1 1/2 tsp. soy sauce ¼ tsp. salt Put the chicken, onion and peppers in the crockpot. Drain the can of pineapple, reserving the juice. Refrigerate the pineapple chunks. Mix the pineapple juice with the remaining ingredients and pour over chicken. Cook on low for 7-9 hours or on high for 4-5 hours. A little while before serving, stir in the pineapple chunks. Serving Suggestion: Egg Rolls, Veggie Notes: Use remaining ½ onion for hashbrown casserole.
Ham Steak with Hashbrown Casserole Yield: 6-8 Servings ½ bag frozen, shredded hash brown potatoes 4 oz. sour cream ½ can cream of chicken soup ¼ cup butter, melted ½ onion, finely chopped ½ cup shredded cheddar cheese 1 1 ½ lbs. ham steak Stir all ingredients except ham steak together in the crock of a slow cooker. Wrap the ham in foil and place on top of the potatoes. Cook on high for 5-6 hours or on low for 7-8 hours. Serving Suggestion: Vanilla Fruit Salad Notes: Use remaining shredded hash brown potatoes for Southwestern Chicken Chowder. Remaining half onion can be used for Cantonese Sweet and Sour Chicken. Vanilla Fruit Salad Yield: 4-6 Servings 2 cans of fruit, any kind 1 box instant vanilla pudding mix Drain the fruit just a little. Stir in pudding mix. Chill until serving.
Easy Meatball Subs ½ bag of frozen meatballs ½ jar of spaghetti sauce Sub rolls and shredded mozzarella, for serving Mix together the meatballs and sauce in the slow cooker. Cook on high for 4-6 hours or on low for 6-8 hours. Serve on rolls topped with mozzarella cheese. Serving Suggestion: Fries, Carrot + Celery Sticks Notes: Remaining meatball and sauce can be frozen for future use.
Chicken Shwarma in the Slow Cooker 3 Tbsp. lemon juice 3 Tbsp. olive oil ½ tsp. salt 1 tsp. curry powder 1 dash cayenne pepper 2 cloves garlic, crushed 1 ½ lbs. boneless chicken thigh strips 4 oz. plain or Greek-style yogurt ½ small cucumber, chopped Pita bread, for serving Tomatoes, for serving In a small bowl, stir together lemon juice, olive oil, salt, curry, cayenne pepper and garlic. Place chicken in the slow cooker and pour olive oil mixture over the top. Stir to coat all chicken. Cook on high for 5-6 hours or on low for 7-8 hours. Stir together cucumber and yogurt. Serve chicken in pita bread, topped with yogurt sauce and tomatoes. Serving Suggestion: Salad Notes: Use remaining cucumber as a salad topper.
Coconut Cream and Chocolate Dessert Yield: 1 9x13 Pan ¾ cup butter, melted 1 ½ cups flour ¾ cup chopped pecans 1 cup powdered sugar ½ cup cocoa 8 oz. cream cheese, softened 1 Tbsp. milk 16 oz. frozen whipped topping, thawed and divided 2-3 oz. coconut cream instant pudding mix 3 cups milk Toasted coconut, optional Make the crust by stirring butter, flour and pecans together. Press into 9x13 pan. Bake at 350 degrees for 12-15 minutes. Cool completely. Stir powdered sugar and cocoa together until combined. Beat cream cheese with electric mixer. Gradually add powdered sugar and cocoa. Add 1 Tbsp. milk. Mixture should be smooth and spreadable. Fold in 1 cup frozen whipped topping. Spread on cooled crust. Whisk together pudding mix and milk, whisking for several minutes until thickened. Refrigerate pudding for 5 minutes. Spread over chocolate layer. Spread remaining frozen whipped topping over pudding layer. Top with toasted coconut, if desired. Refrigerate until serving.