Dressed up Sloppy Joes

• 1 lb. lean ground beef
• Seasoning salt to taste
• 1 medium onion, minced
• 1/2 green pepper, minced
• 3-4 cloves garlic, minced or pressed
• 3/4 c. ketchup
• 1 tsp. mustard
• 3 Tbsp. + 1 tsp. brown sugar
• 1 1/2 tsp. red wine vinegar
• 3/4 tsp. Worcestershire sauce
• 3 Tbsp. tomato paste
• 1/3-1/2 c. water to reach desired consistency
• Freshly ground black pepper to taste
• 6-8 hamburger buns
• Pickle slices

Instructions

1. Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.
2. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles and served as sliders on King's Hawaiian Rolls).

by kate jones

Label: Thaw ground beef, put 1T. olive oil in skillet and cook ground beef, when brown add bell pepper, onion and garlic season with seasoning salt. Add in sauce bag and water if you'd like it more saucy. Simmer 20 min, serve on Hawaiian Rolls (can add pickles)

Red Beans and Rice

• 1 lb. dry red kidney beans, rinsed and sorted
• 6 c. chicken broth
• 1/3-1/2 lb. smoked sausage (Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Cajun or Creole seasoning (Tony Chachere's is the best; omit this if using Andouille sausage)
• 3/4 tsp. cumin
• 3/4 tsp. coriander
• 3/4 tsp. oregano
• 1/8 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
• 1/2 tsp. smoked paprika or liquid smoke to taste

Instructions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
3. Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.                                                                                                                                                 Label: Combine all ingredients in crockpot (except rice) and cook on high for 4-5 hours or low all day. When beans are tender mash about 85-90%. Cook rice and serve with beans. 

Crock pot Green Chicken Chile Enchilada Soup

1 can (10 oz) Green enchilada sauce
1 can white beans
2 cans black beans
1 pound chicken breasts
2 cans (4 oz) diced fire roasted green chilies
1 can (10 oz) diced tomatoes
4 tsp chili powder
1 Tbs ground cumin
3/4 tsp paprika
1 tsp salt
1/4 tsp pepper
2-3 Tbs fresh cilantro
2 cups chicken broth
1 pkg cream cheese
favorite toppings: cheddar cheese,sour cream, fresh lime, additional cilantro

In large (6 qrt) crock pot add everything except cream cheese. cover and cook low 6-7 hours or high 4-5 hours, or until chicken easily shred. Remove chicken and shred. Add cream cheese to crock pot and cook for about 30 minutes until cream cheese blends in soup well. Add chicken back to soup. serve with desired toppings.

Mississippi Pot Roast

 3 lb Chuck Roast 
3 Tbs Ranch Powder 
3 Tbs Au Jus Mix (McCormick)
 1 Stick of Butter 
5 Pepperoncini Peppers 

 Mississippi Roast: Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water. Cook on low for 7-8 hours.  

Label: Mississippi Pot Roast. Place roast in crock pot. Sprinkle seasoning on roast, place butter and peppers on top of roast. Do not add water. Cook on low for 7-8 hours.

Crock-pot Beef Stew

3 cups water
2 lbs beef stew meat
1/4 cups flour
3 cups Potato chunks
2 cups carrot chunks
1 medium onion, cut in wedges
1 cup celery, sliced
1 pkg beef stew seasoning mix

Coat beef in flour and seasoning mix, place in crock-pot. add vegetables and water. Cook 8 hours on low, or 4-5 hours on high.

Label: Thaw, place in crock-pot. Add 3 cups water, Cook low 8 hours or high 4-5 hours.

Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 
  
• 
  

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

 Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 

Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Label: Chicken Tortilla Soup. Place all ingredients in crockpot.  Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken. Garnish with tortilla strips, sour cream, limes, etc. 

Pesto Mozzarella Chicken Pasta

Labels: 18

INGREDIENTS

• 3-4 chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto (I used Mezzetta)
• ¼ cup salted butter
• ½ lemon
• 1 lb. rotini cooked and drained (add at the end)
• ½ cup parmesan (add at the end)
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Slow Cooker Size: 6-quart or larger

INSTRUCTIONS

1. Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
3. Near the end of the cooking time, cook the pasta according to the package directions and drain well.
4. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
5. Serve and enjoy!

Slow Cooker Chicken Enchilada Casserole

Labels: 12

iNGREDIENTS

• 3 boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

INSTRUCTIONS

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on low for about 40 - 60 minutes longer.
11. Top with sour cream (optional)

Spaghetti

1 box of spaghetti noodles
1 pound ground beef
3-4 (or 2 larger cans) small cans of tomato sauce
1 small can of olives
1 small can of mushroom pieces and stems
1 packet of spaghetti seasoning
1 cup cheddar jack cheese (or any kind you have is fine)

Sauce:
1- Brown ground beef
2- dice olives and mushrooms
3- add tomato sauce, diced olives, diced mushrooms and seasoning to ground beef. Stir until mixed and simmer until warmed through.
4- Add cheese, mix it into the sauce and cook until cheese is melted

Noodles:
Cook as directed on box

Cover noodles with sauce and serve with salad and garlic bread (not provided). :)

Crock Pot Mississippi Crack Chicken Sandwiches

3 lbs. Chicken Breast
8 oz. cream cheese
1/2 stick butter
two 1 oz packets dry ranch dressing
one 1 1/4 oz au jus seasoning dry mix packet
1/3 cup sliced pepperoncinis ( plus more for serving)
12 hamburger buns

1- Place chicken into the slow cooker and top with cream cheese, butter, ranch, and au jus seasoning and pepperoncinis.
2- cook on high for 4 hours, or until chicken is tender and easily shredded. ( alternatively, cook on low 6-8 hours)
3- Shred chicken, add back into the crock pot and stir to cover chicken with sauce.
4- Serve on hamburger buns with additional pepperoncinis.

No Boil Three Cheese Manicotti

• Filling Ingredients (Place inside a gallon size freezer bag):
• 24 oz. Ricotta
• 2 cups mozzarella cheese, reserving 1/2 cup for top
• Add: 1 ½ teaspoons Italian Seasoning
• ¼ teaspoons salt
• ¼ teaspoon pepper
• Remaining Ingredients:
• 1-8oz. package manicotti
• ½ cup mozzarella cheese 
• Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara when I don't have homemade on hand)
• cooking spray

Instructions

1. Combine filling ingredients and gently knead until thoroughly mixed.
2. Clip a small corner, about 1/2", of the bag and proceed to fill manicotti according to desired tray size.
3. 2-8x8 pans: Spread 1/4 cup sauce in each pan. Pipe 1/2 cup of cheese filling into each tray of manicotti. Top with 1/4 cup mozzarella and 1/8 Parmesan cheese.
4. 1-9x13 pan: Spread about 1/2 cup sauce in pan. Pipe all cheese into both trays. Pour remaining sauce on top. Top with the remaining shredded cheese. 
5. Cover shells completely with sauce.
6. 
   
7. Label: Thaw 24 hours. Bake covered at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.

Pan Cheesy Smoked Sausage & Pasta Skillet

• 1 Tbsp olive oil
• 1 lb Hillshire Farm Smoked Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1 cup milk or heavy cream
• 16 oz dry pasta (any small pasta will do)
• 1 teaspoon salt and pepper, each
• 1 cup shredded Cheddar-Jack cheese
• 1/3 cup chopped scallions, for garnish

Instructions

1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

Label: Thaw and cook according to directions on blog

Homemade Pizza

 1.5 cups hot water

·     1 T yeast

·     1/4 cup honey

·     1/3 cup olive oil

·     2 t salt

·     4-4.5 cups flour (I like this kind)

·     2 T Italian seasoning (optional)

·     1 T garlic powder (optional)

Combine water, yeast, and honey in stand up mixer. Let sit for 3-5 minutes or until mixture is bubbly.  Add olive oil, salt, and seasonings to stand mixer and combine thoroughly.  Slowly add flour until you have a wet, workable dough. You want your dough to be sticky.  Using your dough hook on your stand mixer, knead your dough for 5 minutes (a little longer if using whole wheat flour). I will add a little flour here and there to keep my dough from sticking.You can transfer your kneaded dough to a greased bowl, or leave your dough in your stand mixer bowl (I do the latter). Cover the bowl with a damp cloth and let your dough rise until doubled. Once your dough has doubled, without punching it down divide into two halves. Preheat your oven to 425 degrees Fahrenheit. Roll the dough out onto a pizza stone.Be sure to punch holes in your dough with a fork before cooking.  Cook your dough without the toppings for 7-8 minutes.  Once your pizza crusts have been pre-cooked, you can add your sauce and toppings. Wrap each pizza with plastic wrap and finish with aluminum foil. 

Label: Homemade Pizzas. Pre-heat your oven to 425 degrees Fahrenheit.  Remove aluminum foil and plastic wrap from frozen Pizza (do not thaw).  Cook in the oven for 15 minutes or until cheese has melted and started to brown.

Chicken Philly Cheesesteak Sandwiches

• 1 1/2 lbs skinless, boneless chicken breasts (frozen works fine)
• 2 green peppers, sliced
• 1 medium onion, sliced
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet Italian dressing mix
• 2 cloves garlic, minced
• 6 buns or hoagies
• 6-8 slices provolone cheese

Instructions

1.   Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Top with sliced peppers, onion, and garlic; pour chicken broth and dry dressing mix packet on top.

2.   Cover and cook on low for 6-7 hours (or high for 3-4 hours). Spoon meat mixture onto buns and top with pieces of cheese. Another yummy option is to toast your bread in a 375 degree oven for 5-8 minutes, then top with meat and cheese, and stick back in the oven for 5 minutes to melt the cheese and make it nice and gooey.

3.   My sister and I discovered that we loved dijon mustard on the bread for an additional kick. 

Label: Chicken Philly Cheesesteak Sandwiches. Thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray. Pour contents of bag inside the slow cooker. 
Cover and cook on low for 6-7 hours (or high for 3-4 hours). Spoon meat mixture onto hoagie buns and top with pieces of cheese.

Honey Dijon Pork Chops

1/2 c. honey dijon mustard
2 T. Worcestershire sauce
4-6 boneless pork chops
1 c. Italian breadcrumbs

Label (2):  Thaw pork chops & mustard/Worcestershire sauce mixture.  Make sure each pork chop is covered with the sauce.  Coat each pork chop with breadcrumbs.  Broil each side on low for 10-15 minutes or until cooked through.

Mix mustard and Worcestershire sauce together.  Cover each pork chop with sauce.  Coat each pork chop with breadcrumbs.  Broil each side on low for 10-15 minutes or until cooked through.

El Dorado Casserole

1 1/2 lb. ground turkey or beef

1 T. minced onion

1/2 t. garlic salt

2 8-oz. cans tomato sauce

1/2 c. sliced olives

1 c. sour cream

1 c. cottage cheese

1 small can diced green chiles

1 small bag tortilla chips

2 c. grated Jack cheese

Label (18): Layer crushed tortilla chips on bottom of 9"x13" pan followed by thawed meat & tomato mixture.  Mix sour cream, cottage cheese and chiles together and layer on top of meat & tomato mixture.  Top with cheese and more crushed chips.  Bake at 350 for 30 minutes or until warmed through.

Brown meat, onion and salt; add tomato sauce and olives.  Simmer.

Combine sour cream, cottage cheese and chiles.

Place some crushed tortilla chips in bottom of 9"x13" pan.  Place meat mixture on top, then layer sour cream mixture.  Top with jack cheese and sprinkle more crushed chips on top. 

Bake @ 350 for 30 min.

Savory Chicken Marinade

4 Boneless Skinless Chicken Breasts
2/3 cup Italian Dressing
1/8 tsp pepper
1/4 cup soy sauce
1/8 tsp garlic powder
1/8 tsp onion powder

1- add everything into a small bowl except chicken and mix well
2- add mixture to the chicken
3- marinate for several hours or overnight
4- grill for 8 minutes on each side at 400 degrees

3 Packet Pot Roast

3 Pound Pot Roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water


Label (6) 3 Packet Pot Roast: Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
1 Tbsp chili powder
1/3 large onion, diced and sauteed
1 clove garlic
1 1/2 pds chicken, cooked and shredded
16 corn tortillas
1 pd monterey jack cheese, shredded
16 ounces green enchilada sauce
1 1/2 cups heavy cream

Mix the first 5 ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hr. Pour about 1/2 cup enchilads sauce on the bottom of a 9x13 baking pan. Fill corn tortillas with chicken and shredded cheese, saving about 1 1/2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top.

Label (12) Honey Lime Chicken Enchiladas DO NOT THAW Bake at 350 covered for 1 hour. Uncover and bake for 30 min longer until brown and crispy on top. 

Crock Pot Mississippi Crack Chicken Sandwiches

3 lbs. Chicken Breast
8 oz. cream cheese
1/2 stick butter
two 1 oz packets dry ranch dressing
one 1 1/4 oz au jus seasoning dry mix packet
1/3 cup sliced pepperoncinis ( plus more for serving)
12 hamburger buns

1- Place chicken into the slow cooker and top with cream cheese, butter, ranch, and au jus seasoning and pepperoncinis.
2- cook on high for 4 hours, or until chicken is tender and easily shredded. ( alternatively, cook on low 6-8 hours)
3- Shred chicken, add back into the crock pot and stir to cover chicken with sauce.
4- Serve on hamburger buns with additional pepperoncinis.

Grilled Ranch Chicken

1 (1 oz) pkg dry Ranch dressing
2 T. Olive Oil
1 T. Red wine vinegar
2 lb. skinless boneless chicken thighs or breasts.

Combine the first 3 ingredients in a salable bag. Add chicken. Seal and shake until well coated. Marinate 1 hour or longer. Grill until cooked through.

Combine all ingredients for marinade and mix well. Place 2 - 3 pounds of chicken in a large dish, covering with the marinade. Let sit in refrigerator overnight. Grill over medium heat.

Cafe Rio Pork

Cafe Rio Pork

Ingredients

• 2 pounds pork shoulder
• 3 cans Coke 
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce 
• 1 c. brown sugar

• Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. 

LABEL: Put Pork bag in crockpot with 1/4 c water and 2 cans coke, and cook on high 3-4 hrs or low for 8 hours. Remove from crockpot, drain liquid, and shred pork.  Put shredded pork back in crockpot with sauce bag and cook on low for 2 more hours. Serve as burritos or on salad with cilantro ranch dressing.