Category: Crockpot /Make Ahead Meals

Chicken and Ricotta Lasagna

Chicken, Crockpot /Make Ahead Meals, Pasta

Happy hump day! This is a semi crockpot meal that I am super excited about and has given me a few ideas for future meals. It was SUPER easy…all I did was cook 3 chicken breasts in a crockpot with a jar of tomato basil sauce (use your favorite or what you have on hand) and a can of diced tomatoes. When I got home from work, I layered no bake noodles with the final chicken product (shredded) with ricotta and shredded mozzarella and cooked at 375 for 40 minutes. The chicken was so tender and that ricotta made the dish! Happy cooking!

Stuffed Peppers with Sausage, Mushrooms, and Rice Pilaf and Provolone

Crockpot /Make Ahead Meals, Pork

I feel that with both girls in 2 different activities at random times calls for a rouge plan. It is only going to get worse from here, so I just may have to buy a ton of pantry stuff and lots of proteins on sale and go Chopped and Iron Chef on my meals from now on.

Tonight was bold. Katie loves peppers but hates rice (WTF?) Becca loves rice but hates peppers. I didn’t really care, so I made this recipe. First I started by sauteing ground pork, onions, and chopped mushrooms with salt, pepper. img_1198

I cooked a box of rice pilaf.

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I combined the two and stuffed in to whole peppers and topped with provolone. img_1203-1

I cooked it in a buttered or sprayed deep casserole dish at 350 for 45 minutes. I served with broccoli and crescent rolls. If I had to make this better, I would add cheese to the rice and meat section. You can never have too much cheese! img_1209-1

Crockpot Chicken Pot Pie Stew

Chicken, Crockpot /Make Ahead Meals, Soups

Another great crockpot recipe! I love putting all the ingredients in the crockpot in the morning and coming home to have dinner ready! The family LOVED it! It is a great fall dish on a chilly night!

Crockpot Chicken Pot Pie Stew
Ingredients

3 chicken breasts
1 small onion, chopped
3-4 carrots, chopped
1 container sliced mushrooms
1/2 bag frozen mixed veggies (corn, peas, etc.)
10 small yellow potatoes (I halved some of the larger ones, but left the small ones whole)
1 teaspoon each of salt, pepper, poultry seasoning, celery salt, nutmeg, garlic powder, and onion powder
2 tablespoons of Worcestershire sauce
8 oz. chicken-flavored cooking stock
1 container of cream cheese and 1 dollop of sour cream
puff pastry

Directions

Place chicken breasts in a large slow cooker. Add veggies and seasonings. Pour chicken stock and Worcestershire sauce. Stir mixture on top of chicken, cover crockpot and set to cook for 8 hours on low or 4 hours on high.

Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crockpot. Add the cream cheese and sour cream and let melt and mix together, about 20 minutes. Add the chicken back in and mix together.

Ladle in individual ramekins and top with puff pastry. Bake in the oven until the puff pastry is golden brown and puffed up =)

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Pot Roast on a Tuesday Night

Beef, Crockpot /Make Ahead Meals, One pot meal

You can eat POT ROAST on a Tuesday night!!!!

Crock Pot Pot Roast

 Ingredients

 A round roast or “pot roast” that will fit your slow cooker
2 tablespoons each of Salt and pepper
1 tablespoon each of dried oregano and thyme
Red New potatoes  or Yellow Gold-  Look for medium sized, otherwise cut in half large ones. Small ones will break a part and become a part of the sauce, which is awesome!
1 lb of baby carrots or regular carrots cut in thirds and halved
1  box of low sodium beef stock (and maybe a beer or a bit of red wine if you have it)
1 container of mushrooms
4 cloves large garlic – chopped (or 1 tablespoon garlic powder)
1 small yellow onion – chopped (or one tablespoon onion powder)
2 tablespoons Worcestershire

 Instructions

Rub your roast on both sides with your spices; salt, pepper, oregano, and thyme
Place the roast in your slow cooker – fat side up
Put your potatoes in half and toss them in
Toss in your carrots and your chopped onion and chopped garlic
Add in your beef stock and Worcestershire
Cover and cook on high in the slow cooker for at least 6 hours or low for up to 10 hours
Lots of full bellies tonight 😉
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Crockpot Salsa Chicken Taquitos

Chicken, Crockpot /Make Ahead Meals, Mexican, Thrifty Meals

Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =(  Right now the girls are taking all their books and making dominoes out of them all over the house.

Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!

Crockpot Salsa Chicken

Ingredients

4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes

Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.

You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos.  I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.

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