Stuffed Pork Chops

Ingredients:

3-4 Large Pork Loin Chops (You want them to be thick.  I picked out 3 from the Meat Counter)

1 box Stovetop Pork Stuffing

3/4 cup Chicken Stock

2 Tbsp. Olive Oil

salt and pepper to taste

Directions:

Cook the Stovetop Pork Stuffing according to the package.  

While the stuffing is cooking/resting, slice each pork chop to create a pocket, from the fat side all the way to the bone.

Salt and pepper the top of each Chop.

Heat your Olive oil in a skillet.  While it's heating, stuff each pork chop with a good amount of stuffing.

Place each chop into the skillet seasoned side down.  Salt and Pepper the other side.

When the first side is browned, flip it carefully with tongs and let that side brown.

Place browned Pork Chops into the Crock Pot liner and pour your white wine or chicken broth over the top.

Cook on LOW for 8-9 hours.

TIPS:  I was able to fit my 3 LARGE chops into a 4 Quart Crock Pot.  If I had one more, I would have needed a bigger Crock Pot.  Your tongs will be your best friend in this endeavor!  Pick them up and move them from the bone side and it will be easier to handle! 

Cheesy Potato Soup

Ingredients:

6-7 Potatoes, peeled and diced into bite size pieces

2 carrots, chopped

2 ribs celery, chopped

1 large onion, chopped

4 cups water

4 chicken bullion cubes

1 tsp. basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. pepper

1/2 tsp. salt

1 Tbsp. Worcestershire sauce

1 Tbsp. Bacon Bits (or more if you like, but I just wanted a touch of bacon flavor)

8 oz. Sharp Cheddar cheese, finely shredded

2 1/2 cups Milk, warmed up (I did 2 minutes in the microwave)

4 Tbsp. flour

2 green onions, thinly sliced for garnish.

Directions:

Add the first 11 ingredients to the Slow Cooker, stir and cook on LOW for 6-7 hours.

Add the Worcestershire sauce, bacon bits and cheese and stir.  

Warm up the milk and stir in the flour until smooth.  Add it to the Slow Cooker and stir.

Cook on HIGH and additional 30-45 minutes.

Serve with a sprinkle of green onions.  Enjoy!

Broccoli Cheese Soup

Ingredients:
1 bunch broccoli, chopped into tiny pieces (it will save you from having to blend hot liquid later....or you can use frozen, but you'll have to blend later and I always get some "woody" pieces when I use frozen broccoli)
1 onion, chopped finely
2 cans evaporated milk
1 can condensed Cheddar Cheese Soup
3 cups water
4 Chicken bouillon cubes
1 1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. seasoned salt
1 tsp. pepper
1 16 oz. block Velveeta Cheese, chopped into pieces (or off brand processed cheese)

Directions:


Place all ingredients (except for the Velveeta cheese) into the Slow Cooker and stir.

Cook on LOW for 6-7 hours.

5-10 minutes before eating, stir in the chunks of velveeta.  Crank up it up to HIGH and stir quite a bit.

Enjoy!

Crockpot Baked Ziti

Ingredients:
1 lb. Ziti or Rigatoni pasta, uncooked (Yes, that's right!  You don't have to pre-cook the pasta!!!!)
1 28oz. can Crushed tomatoes
1 15oz. can Tomato Sauce
1 1/2 tsp. Italian Seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. salt
1-2 cups Shredded Mozzarella Cheese

Can add pepperoni or italian sausage for meat

Directions:

In a bowl, mix together the Crushed tomatoes, Tomato sauce, Italian seasoning, garlic powder, onion powder, pepper and salt.

In the bottom of the Slow Cooker insert, pour 1/3 of your pasta sauce.  

Add 1/2 of the pasta on top of the sauce.
Add another 1/3 of your pasta sauce.

Spread 1/2 of your Mozzarella Cheese on top of that.

Add the remainder of your pasta, the remainder of your sauce and the remainder of your cheese on top of that.

Cook on LOW for 4 hours or on HIGH for 2 hours.

Enjoy!

Easy Ranch Chicken

Ingredients:

1 lb. FROZEN boneless skinless or bone-in chicken

1 small onion, cut in half and then sliced into half rings

1 pkg. Hidden Valley Ranch Dry Dressing

1 cup warm water

Directions:

Place the onions into the Slow Cooker, put the chicken on top, then sprinkle with the dry Ranch.  

Pour the cup of warm water over the top being careful not to wash off all the good seasoning!

For Boneless Skinless Chicken - Cook on LOW for 6-8 hours

For Bone-In Chicken - Cook on LOW 8-10 hours

Serve with Rice.

Chicken Cordon Bleu

Ingredients:

2 large boneless skinless chicken breasts, cut into cubes

1 can condensed Cream of Chicken Soup

1 cup Milk

1 box Chicken Stovetop Stuffing

6 (approx.) slices deli ham (I used honey ham)

6 (approx.) slices swiss cheese

2 Tbsp. butter, cut into lots of pieces

Salt, pepper, garlic powder to taste

Directions:

In the Slow Cooker insert, place the chicken.  Season with salt, pepper and garlic powder.

Mix the Cream of Chicken soup with the milk, salt, pepper and garlic powder.

Pour over the chicken.

Next, add a layer of ham slices.

Prepare the stuffing according to the box and then spread evenly over the ham.

Place butter slices on top of the stuffing.

Cook on LOW for 4-6 hours.  

Uncover for about 20 mins or so on HIGH to help thicken the liquid.

Re-cover and continue to cook until the Cheese is melted.

Serve and Enjoy!

Salsa Ranch Chicken

Ingredients:

2 large boneless skinless chicken breasts (or about 1 lb.)

1 packet low-sodium taco seasoning

1 packet dry ranch dressing

1 cup (or more) salsa

1 can condensed Cream of Chicken soup

1 can black beans, drained

Sour Cream and Shredded Cheese to add on top!

Directions:

Place the chicken breasts in the bottom of the Crock Pot Slow Cooker and sprinkle with the taco and ranch packets.

Mix together the salsa, Cream of Chicken soup and black beans.

Pour over chicken.

(I used a Reynolds Slow Cooker Liner to save on clean up time!)

Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Shred the Chicken and stir it in the sauce.
Serve over rice or on a tortilla
with some shredded cheese and a dollop of sour cream.
Enjoy!

Pumpkin Cake Crunch

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Menu August week 2

Santa Fe Chicken Salad
Beef Brisket
Paleo sweet and spicy Sausage
Stuffed Pork Chops
Minestrone
Ham and Green Beans
Crockpot Chicken and Biscuits

Beef Brisket - Paleo

• 1½ pounds brisket, flank rib, shoulder roast or stew meat
• 3 cups chicken stock
• 1 large onion, chopped
• 8 cloves garlic, peeled and sliced
• 8 ounces mushrooms, sliced
• 8 carrots, sliced ½-inch thick
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon celtic sea salt

1. Place stock, onion, garlic, mushrooms, and carrots in crockpot
2. Sprinkle with garlic powder, onion powder, and salt
3. Place meat in center
4. Turn crockpot on to low and cook for 8-24 hours
5. Serve

Santa Fe Chicken Salad

INGREDIENTS:

4 skinless, boneless chicken breasts 1/2 cup mayonnaise 1/2 cup Italian-style salad dressing 1 head iceberg lettuce 1 head romaine lettuce, rinsed and dried 2 bunches green onions, chopped 1 (1.27 ounce) packet dry fajita seasoning, divided

1 large tomato, chopped 1 1/2 cups shredded Cheddar and Monterey cheese blend 5 (6 inch) flour tortillas 1/2 cup ranch-style salad dressing 1/2 cup salsa, 1/2 C salsa 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn

DIRECTIONS:

1.	In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
2.	Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3.	Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'.
4.	To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.