Crockpot Taco Soup

Ingredients

• 1 (16 ounce) cans beans in tomato sauce (don't drain)
• 2 (16 ounce) cans tomato sauce1-2  cups water (make it as thick or as thin as you like it!)
• 1 cup frozen niblet corn
• 1 1/2 cups salsa
• 1  envelope taco seasoning mix
• 1  envelope Ranch Dressing and Seasoning Mix
• 1 lb shredded chicken, ground beef or 1 lb any meat (I usually use leftover shredded pork)

Directions

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. Stir.
5. Cook on high for 2 hours or low for 4 hours.
6. Keep on low until serving to keep hot.
7. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Crockpot Lettuce Wraps

Ingredients

1. 2 lbs boneless, skinless chicken breast (I used frozen)
2. black pepper, to taste
3. 1/3 cup low-sodium soy sauce
4. 1/4 cup honey
5. 1/4 cup tomato paste
6. 3 tbsp rice wine vinegar
7. 2 cloves garlic, minced
8. 1 tsp sesame oil
9. 1 tsp onion powder
10. 1 tsp sriracha hot chili sauce, optional
11. Add at serving time:

1/4 package rice vermicelli, softened in warm water and cut into smaller pieces with kitchen shears

1 can water chestnuts, chopped

1. 1/2 tbsp sesame seeds
2. 2 green onions, chopped for garnish
3. Lettuce for lettuce cups (I used butter lettuce)

Peanut Butter Dipping Sauce

1/2 cup smooth peanut butter

1 tsp rice wine vinegar

2 tsp soy sauce

2-3 tsp red sweet chili sauce

1-2 tsp sugar, to taste

Instructions

1. 1. Place the chicken in the slow cooker and season with black pepper.
2. 2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder, and sriracha hot chili sauce if desired. Pour over chicken and cook on high 3-4 hours.
3. 3. Remove chicken, leaving any sauce in the slow cooker. Shred chicken with two forks (or use your Kitchen Aid with the batter attachment); set aside.
4. 4. Add softened noodles and chopped water chestnuts to remaining sauce in crockpot. Then return chicken and mix well.

5. Mix ingredients for Peanut Sauce and serve as a dipping sauce or add to lettuce cups before wrapping.

1. 5. Scoop desired amount of filling from crockpot into large lettuce leaves and top with sesame seeds and chopped green onions for garnish.
2. This could also be served over rice if you prefer that over the lettuce cups.

Blueberry Glazed Pork Medallions

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon Italian seasoning
• ¼ teaspoon pepper
• ½ tsp garlic powder

Sauce:

• ¼ cup water
• ½ cup brown sugar
• 1 Tablespoons Cornstarch
• 2 Tablespoons Balsamic Vinegar
• ½ cup water
• 2 Tablespoons soy sauce
• 1 cup blueberries

Instructions

1. In a small bowl, combine Italian seasoning, pepper, and garlic. Rub over tenderloin.
2. Pan fry in a large frying pan until outside is browned.
3. Slice pork loin into medallions and cook until barely pink.
4. Serve with blueberry glaze sauce.

Sauce:

 1. In a small pan whisk together brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.

Can also be made in a crockpot:

1. After seasoning, pork loin, pour ½ cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
2. When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
3. Slice and serve.

Crockpot Pulled Pork for Tacos

Ingredients:

1-2 cups of your favourite salsa - blended if you want to remove chunks

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon brown sugar, if desired

1 teaspoon garlic powder

1-2 lb pork tenderloin

1 package soft tortilla shells

taco toppings:  grated cheese, peppers, onions, corn, salsa, sour cream

Instructions:

Place salsa and spices into crockpot and stir well. Place pork loin on top and scoop some of the sauce on top. Cook on low for 8 hours. When done, shred the pork using two forks. Serve in warmed tortillas with desired toppings.

Slow-Cooked Bean Medley

We enjoyed this bean medley this weekend at one of our Easter gatherings. So delicious! Another great recipe from my Mom-in-law. :)

• 1 1/2 cups ketchup


• 2 celery ribs


• 1 medium onion, chopped


• 1 medium green pepper, chopped


• 1 medium sweet red pepper, chopped


• 1/2 cup brown sugar


• 1/2 cup water


• 1/2 cup Italian dressing


• 2 bay leaves


• 1 tbsp cider vinegar


• 1 tbsp prepared mustard


• 1/8 tsp pepper


• 16 oz can kidney beans


• 16 oz can black-eyed peas


• 16 oz can great Northern beans


• 16 oz can whole kernel corn


• 16 oz can Lima beans


• 16 oz can black beans

In a 5 quart slow cooker combine the first 12 ingredients, Rinse and drain canned beans and corn. Stir into the ingredients in the slow cooker. Cover and cook on low for 5-7 hours or until onions and peppers are tender. Discard bay leaves. Serves 12.

Any can of beans may be substituted with beans of choice.

Easy Bean Bake

I love baked beans! So tasty with chicken or anything from the bbq. And it's a very simple recipe.

Easy Bean Bake

• 3 14oz cans of pork and beans
• 1 medium onion, chopped fine and sauteed until tender
• 1/2 cup brown sugar
• 1 tsp worchestershire sauce
• 2 tbsp mustard
• dash of tabasco sauce
• 1/2 cup bbq sauce
• 2 tbsp parsley flakes
• 2 or 3 strips of bacon, diced and fried*

Mix all ingredients and put into roaster. Bake at 350 for 40 minutes, covered, until it's heated through and the flavors have had a chance to mesh.

This works great in a slow cooker too.

* The bacon is optional, but I would definately put it in next time. The more flavor the better!

Chuckwagon Chili

2 lbs. lean ground beef

1 red pepper chopped fine

1 large carrot chopped fine

2 stix celery chopped fine

1 large onion chopped fine

1 bunch of mushrooms (optional) sliced

1 tin kidney beans (optional)

1 pkg. of your fav wieners cut into bite size pieces

2 tsp. chili powder

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

2 tins tomato soup

Brown beef, add veggies & rest of ingredients, let simmer. serve with mashed spuds or on a bun. i leave out the beans & mushrooms as most of my crew don't like them.

Sweet and Sour Chicken

Sweet and Sour Chicken

• 2 Tbsp ketchup
• 1 cup water
• 1/2 cup vinegar
• 1 Tbsp soy sauce
• 1 cup brown sugar, packed
• 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut bite size*
• 2 Tbsp cornstarch
• 2 Tbsp water

Combine first five ingredients in 3 1/2 quart slower cooker. Stir.

Add chicken. Stir. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

Combine cornstarch and second amount of water in small bowl. Stir into slow cooker. Cook on high, stirring often for 15 to 20 minutes until thickened. For faster cooking, pour into saucepan. Heat on stove, stirring often, until thickened. Serves 6.

*I put the chicken breasts in whole, saves a step. This has lots of extra sauce to go over rice or noodles. We enjoy it with dirty rice (recipe available under sides).

Chicken n' Dumplings

2 cups leftover chicken cubed

1/2 tsp. salt

1 tsp. chicken oxo

3 cups water

2 carrots chopped

1 stick celery chopped

1 small onion chopped

2 dashed thyme

2 dashed parsley

Place all ingredients into a casserole dish, and bake for 1 hr. @ 350 until veggies are tender, (make sure there's enough water to cover all the veggies & chicken) then 20 min before serving, mix your ingredients for dumplings and drop on top using a tablespoon and bake for another 20 min. @ 350 . You can also use turkey if you have extra's at holidays.

Dumplings

2 cups flour

1/4 cup margarine

4 tsp. baking powder

1 tsp. salt

3/4 cup milk

BBQ Pork/Beef

This is one of my favorite recipes. Makes excellent sandwiches, served cold or hot. One of my favorites to bring to the field served on a bun with coleslaw on the side.

BBQ Pork/Beef

2 1/2 lb pork or beef roast (cooked til tender in slow cooker)

Bring to boil on stove:

1/2 cup water
2 tsp chicken oxo
1/2 tsp onion powder
1/2 cup ketchup
2 1/2 tbsp vinegar
1 1/2 tsp worchestershire sauce
2 1/2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp cayenne pepper

Shred roast with a fork (just pull apart into small strips). Put back in slow cooker with sauce. Heat through.

I often do a double recipe of sauce - I like it saucy!

I like to cook the roast in the slow cooker overnight, which allows for time for it to cool a bit so it's easier to handle when you're shredding it. That way you can make sure it's cooked well enough to easily shred and you'll have it done in plenty of time for supper.

Lentil Sloppy Joes

This is a very tasty, super easy, and extremely healthy twist on the original ground beef version of sloppy joes. Lentils supplement g.b. is a wonderful way; the texture is strikingly similar, but without all that saturated fat and nasty cholesterol. I don't have a picture (yet), but I encourage you to give 'em a try, I'm sure the kids will take to them too.

Time to break out the 'ol slow cooker!

Ingredients:

1 tbsp vegetable oil
1 onion, finely chopped
4 stalks celery, minced
4 cloves garlic, minced or pressed
½ tsp dried oregano
½ tsp salt (I usually omit this)
Freshly ground black pepper to taste

½ cup ketchup (I use the light kind)
¼ water
1 tbsp balsamic vinager
1 tbsp brown sugar
1 tbsp Dijon mustard
2 cups cooked brown or green lentils, drained and rinsed (see Tip below)

Hot pepper sauce (optional)
Shredded Cheese (optional)
Toasted whole-wheat buns


Directions:

1. In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add garlic, oregano, salt, and pepper and cook, stirring for 1 minute. Stir in ketchup, water, balsamic vintage, brown sugar, and mustard. Transfer to slow cooker stoneware. Add lentils and stir well.

2. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbling. Add hot pepper sauce to taste, if using. Ladle over hot toasted buns, sprinkle with cheese (if you choose) and serve!

Tip:
Use 1 can (14-16Oz) green or brown lentils instead of cooking up some of your own; be sure to drain and rinse them very well (throw them in a colander and give 'em a good rinse under the tap to get rid of that extra salt).

Garlic Beef Stroganoff

2 tsp beef base
1 can mushroom soup (i usually do 2 or 3)
2 cans of mushrooms
1 onion
3 cloves of garlic
1 Tbsp Worcester sauce

2 pounds of beef (stewing beef, beef roast, steak, whatever!)
2 Tbsp vegetable oil

1 pkg cream cheese, cubed

1. Cut your beef into strips, and brown it in the vegetable oil.
2. Put all ingredients (except cream cheese) into the slow-cooker.
3. Cook on low 8-10 hours
4. Add cream cheese about an hour from the end.
5. Serve over noodles.
   

I find that it takes the cream cheese FOREVER to melt. Make sure to cut it into cubes, and even add it earlier if you like to give it extra time to melt into the sauce. We LOVE this recipe, and I hope you do too!

Beef Barley Soup

1.5 pounds ground beef
1 onion
28 oz tomatoes
2 cups water
3 cans beef broth
1 can tomato soup
4 carrots
3 celery sticks
8 tbsp pearl barley
1 bay leaf
parsley
1/2 tsp thyme

Put all your ingredients in a slow cooker. Cook on low 8-10 hours, or high 4-5 hours.

Some recipes suggest adding the barley only for the last hour or so, but I just put it all in to start. This recipe is very thick when it's done.

Also, if I don't happen to have cans of broth I just mix water and oxo packets together and pour that in. I used 5 packs last time, and enough water to fill my slow cooker. Don't worry about adding too much water, the soup is VERY thick. Good luck!