Week 41: Recipe #3--Chile Colorado Burritos (Crockpot Recipe)

I first saw this recipe on Pinterest, and it comes from a blog called Food Pusher (see link below).  These burritos turned out really well.  The best part was, there weren't that many ingredients, and it was literally just throwing 3 things into the crockpot in the morning.  Then it was super easy to put the burritos together that evening.  Great flavor, and we all loved them.  I served them with a salad and some homemade applesauce.  Makes 5-7 burritos.

You'll Need:

• 1 1/2 to 2 lbs. stew meat or other beef, cubed
• 1 large can mild enchilada sauce, at least 19 oz.
• 2 beef bouillon cubes (I used the granules, 2 tsp.)
• 1/2 can refried beans
• 5-7 burrito size flour tortillas
• 1 c. shredded cheddar cheese

Preparation:

1. Put beef, bouillon, and enchilada sauce into a crockpot and cook on low for 7-8 hours, or on high for 3-4 hours, until meat is very tender.  
2. When beef is done (flakes off when stirred), taste and add more salt, if desired (I thought it was fine without adding salt).  Heat up the beans in the microwave, and put your oven on broil.  On a tortilla, place 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.  Roll into a burrito and place in a baking dish.  Repeat with the other tortillas until you run out of the meat (I was able to make 5 burritos).  Pour some of the remaining enchilada sauce form the crockpot over the burritos to cover them.  Sprinkle with the cheddar cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Recipe and link:  http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

Week 39: Recipe #3--Slow Cooker Beef Brisket over Garlic Parmesan Mash

I found this recipe on Pinterest.  It is from a site called Haute Apple Pie (see link below).  It turned out really tender and was great over the mashed potatoes.  My girls loved it, too.  I regret that I forgot to buy the french fried onions, but would like to try that next time...the added texture would be nice.  I also didn't have a red lager on hand, so I looked online and saw that you could substitute chicken or beef broth for beers in recipes.  I used chicken broth.  I served this meal with green beans and fruit.  Makes 6-8 servings.

Photo from hauteapplepie.com

You'll Need:

• 2 Tblsp. vegetable oil
• 1 3-4 lb. beef brisket
• 2 cloves garlic, peeled and roughly chopped
• 1 12 oz. bottle red lager (I substituted chicken broth)
• 4 stalks celery, cut into large pieces
• 2/3 c. brown sugar
• 1 can tomato paste
• 1/2 c. apple cider vinegar
• 1/4 c. brown mustard
• 1/3 c. worcestershire sauce
• 1/2 tsp. paprika
• dash of coarse ground black pepper
• 5-6 med. russet potatoes, peeled and cut into chunks
• 1/2 c. milk
• 2 Tblsp. butter or margarine
• 1 tsp. garlic salt
• 1/2 c. shredded parmesan cheese

Preparation:

1. Heat vegetable oil in a large skillet.  Brown brisket on all sides, about 8-10 minutes.  Add garlic half way through.  Transfer meat to slow cooker.  Pour beer in skillet, scraping up brown bits.  Simmer for one minute.  Add to the slow cooker.  Nestle celery around beef.
2. In a medium bowl, add remaining ingredients and whisk.  Pour over beef.  Cook on low for 8 hours.  Remove from cooker and allow to sit about 10 minutes before cutting.
3. Mashed potatoes:  In a large pot, cover potatoes with water and bring to a boil.  Boil approximately 20 minutes.  Drain water.  Add remaining ingredients and whip with hand mixer.

Recipe and link:  http://hauteapplepie.com/2010/10/15/slow-cooker-beef-brisket-over-garlic-parmesan-mash/

Week 38: Recipe #3--Crockpot Ravioli Casserole

This recipe comes from a blog called Becoming Betty (see link below).  It was really easy to put together, especially since I didn't brown the beef with the onion and garlic first.  I put frozen beef in with everything else, all at once (except for the last four ingredients, which get put in the last 30 minutes).  The house smelled wonderful when we got home, and it tasted great, too.  I served this with a green salad and green beans.  Makes 6-8 servings.

Photo from Becoming Betty

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) stewed tomatoes (I used the Italian kind)
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper, to taste
• 10 oz. pkg. frozen spinach, thawed (could use fresh as well)
• 16 oz. bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Preparation:

1. Brown ground beef with onion and garlic.  (I just put the beef, onion, and garlic in the crockpot along with the other ingredients.  The beef was frozen; the casserole turned out great--much easier than the extra step of browning it.)  Put in the crockpot and add sauce, tomatoes, and seasonings.
2. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking, mix really well, and turn crockpot to high.  

Recipe and link:  http://becomingbetty.blogspot.com/2011/03/crock-pot-ravioli-casserole.html

Week 38: Recipe #2--Slow Cooker Turkey Loaf

I found this recipe on Skinny Ms. (see link below).  I made it while staying at my parents, but didn't have my laptop (where I'd bookmarked the recipe), so I had to try and make it from memory...and I forgot a lot.  Turned out okay, but a little too well done.  I'd definitely try this again though (with the recipe in front of me), because it's super easy to throw together.  I served this with Balsamic Roasted Red Potatoes and green beans.  Makes 4-6 servings.

Photo from skinnyms.com

You'll Need:

• 1 lb. lean ground turkey 
• 1 egg, slightly beaten
• 1/2 c. diced yellow onion (I forgot to add this and the bell pepper, but would next time)
• 1/2 c. sweet red bell pepper
• 1 c. whole grain bread crumbs, or whole wheat panko
• kosher and sea salt, to taste
• 1/2 tsp. black pepper
• 1 tsp dried oregano
• 1/3 c. barbecue sauce (I used Trader Joe's)
• 1/3 c. ketchup

Preparation:

1. In a large bowl combine all the above ingredients, except ketchup, and mix well.  Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray.  Shape mixture into a loaf and place in the slow cooker.  (To help remove the meatloaf from the crockpot after cooking, tear two pieces of aluminum foil, about 3-4", fold in half lengthwise and place crisscross underneath the meatloaf prior cooking.)
2. Cover and cook on low for 6-8 hours.  Add ketchup to the top about 30 minutes before the end of cooking time.  

Recipe and link:  http://skinnyms.com/slow-cooker-turkey-loaf/

Week 37: Recipe #5--Cheesy Vegetable Chowder

I found this recipe on Pinterest, and it comes from a blog called Lulu the Baker (see link below).  Even though it was super hot outside today, I made this soup and it was GOOD.  I followed the recipe, except I used a crockpot instead of cooking it on the stove.  I put the first seven ingredients in the crockpot on low at around 10:30 in the morning, and then about 30 minutes prior to eating dinner I added the last five.  Much easier to not have to worry about dinner, and it smelled good in the house when we came home from the park!  I served this soup with crackers and fruit.  Makes about 8 servings.

Photo from Lulu the Baker

You'll Need:

• 2 Tblsp. butter
• 1/2 c. chopped onion
• 1 c. finely chopped carrot
• 1 stalk celery, finely chopped (I added an extra stalk--we like celery)
• 1 Tblsp. minced garlic
• 4 c. chicken broth
• 2 large baking potatoes, peeled and chopped
• 1 Tblsp. flour
• 1/2 c. water
• 2/3 c. milk
• 2 c. chopped broccoli (I used frozen to save on prep time)
• 2 heaping cups shredded cheddar cheese (I might have used closer to 3...)

Preparation:

1. Melt the butter in a large soup pot.  Add onions, carrots, and celery; saute over medium heat until  tender.  (I just threw all of these ingredients, plus garlic, broth, and potatoes, into the crockpot on low for a good 6 to 7 hours, then added the remaining ingredients 30 minutes prior to eating.)  Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender.  
3. Mix flour with water, add, and simmer until soup is slightly thickened.  
4. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Recipe and link:  http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

Week 36: Recipe #4--Italian Chicken

This is a crockpot recipe that I found on Pinterest.  It comes from a site called Crock-a-doodle-do (see link below).  I liked this recipe because it was super easy to throw together, and it was pretty tasty, too. I put the chicken in the crockpot frozen, and it was done in about 8 hours on low.  The seasoning was really good, and there was plenty leftover for lunches the next day.  I served this with green beans and fruit.  Makes 4-6 servings.

Photo from Crock-a-doodle-do

You'll Need:

• 4-6 boneless, skinless chicken breasts (frozen works, too!)
• 16 oz. bottle of Italian dressing (I used lite)
• 1/2 c. of parmesan cheese
• Italian seasoning
• 4-6 potatoes scrubbed and cut in half or wedges (I didn't peel, but you could)
• 1/2 bag of mini carrots

Preparation:

1. Spray crockpot with Pam.
2. Squirt a small amount of Italian dressing at the bottom of the crockpot.
3. Place two chicken breasts in the crockpot.
4. Pour some of the Italian dressing on the chicken.
5. Sprinkle half the cheese onto the chicken.
6. Sprinkle Italian seasoning onto the chicken.
7. Place next two chicken breasts into the crockpot, if possible not directly on top of the first two.
8. Sprinkle remaining cheese on top of chicken.
9. Pour the carrots on top.
10. Pour more of the Italian dressing on top of chicken and carrots.
11. Place potatoes on top.
12. Pour the remaining Italian dressing on the potatoes.  Sprinkle Italian seasoning on the potatoes.  Cook on low for 6-8 hours.

Recipe and link:  http://www.crockadoodledo.blogspot.com/2012/04/italian-chicken.html

Week 34: Recipe #3--Slow Cooker Philly Cheese Steak Sandwiches

I found this recipe on a blog I follow called On Our Dinner Table.  They borrowed it from Six Sisters Stuff (see both links below).  I've never had a Philly Cheese Steak before, so I admit I have nothing to compare these to, but these were so good!  Easy to throw together, and the whole family loved them.  Plus, they cook in the crockpot, which means a great smelling house when you come home!  I served these with fruit.  Makes 4-6 sandwiches.

Photo from Six Sisters Stuff

You'll Need:

• 1 1/2 lbs. beef round steak (I bought the kind already sliced for stir frying)
• 1 green pepper, sliced thin
• 1 med. onion, sliced thin
• 1 can (14 oz.) beef broth
• 1 envelope Italian dressing mix
• 1 large loaf french bread, sliced into sandwich lengths (I used hoagie buns)
• provolone cheese slices

Preparation:

1. Cut steak into strips (if not buying it pre-cut).  Grease a slow-cooker and place meat inside.  Place pepper, onion, broth, and dressing mix on top.  Cook on low for 8 hours.
2. Place provolone on top of hoagie buns.  Broil until melted.  Top with meat.

Recipe and links:  http://www.onourdinnertable.blogspot.com/2012/04/slow-cooker-philly-cheese-steak.html

http://www.sixsistersstuff.com

Week 32: Recipe #4--Mexican Haystacks

I found this recipe on a site called Yummy Fun (see link below).  I've heard of "haystacks" before, but have never tried them.  Oh my goodness, these were good.  This was one of my husband's favorite recipes on here by far.  He loved them.  Plus, it's a crockpot recipe, which I love.  We ate them just like the recipe suggests (over rice and tortilla chips, although we left out the bread sticks...), but I will put this over salad for leftovers to save on the carbs.  SO GOOD.  It was a little runnier the first time we ate it, but today reheated for lunch it was perfect.  This recipe makes a lot; I would probably half it next time.  I served this with fresh fruit.

Photo from www.jensyummyfun.com

You'll Need:

• 8 oz. cream cheese
• 2 c. milk
• 1 c. water
• 1 c. sour cream (I substituted Greek yogurt for this)
• 2 tsp. cumin
• 1 med. sweet onion, diced
• 1 Tblsp. chicken bouillon
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• 1 pkg. Hidden Valley Ranch dip (in other recipes I've noticed this generally makes things too salty, but that wasn't the case here)
• 3-4 frozen chicken breasts
• 2 can diced green chiles
• 1 bag frozen corn
• 2 cans black beans
• 2 cans Rotel (I used Rotel sauce, not sure if that's the same thing)
• fresh cilantro
• cheese

Preparation:

1. Combine all ingredients but chicken, beans, corn, and Rotel.  Heat until smooth and blend until creamy.  Immersion blender works best.  Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crockpot to be diced up or the longer it simmers, the closer you'll get to it shredded on it's own.
2. Serve over a bed of tortilla chips and rice with warm bread sticks.  Garnish with cheese and fresh cilantro.

Recipe and link:  http://www.jensyummyfun.com/2011/12/mexican-haystacks.html

Week 32: Recipe #2--Slow-Cooker Carne Guisada

I found this recipe on Martha Stewart's website (see link below).  It was EXTREMELY flavorful, and so tasty!  Oh my gosh, did it smell good when I came home from work.  My husband put this together in the crockpot (as it was his day off), and he followed the recipe exactly.  We served this in tortillas with fresh fruit on the side.  Makes 8 to 10 servings.

Photo from www.marthastewart.com

You'll Need:

• 2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
• coarse salt and ground pepper
• 2 Tblsp. vegetable oil
• 1 med. white onion, diced
• 1 med. green bell pepper, seeded and diced medium
• 1 large jalapeno, seeded and diced small
• 5 garlic cloves, roughly chopped
• 1 1/2 tsp. ground cumin
• 3/4 tsp. chili powder
• 3/4 tsp. dried oregano
• 6 Tblsp. all-purpose flour
• 1 3/4 c. low-sodium chicken broth
• 1 can (14 oz.) diced tomatoes
• 2 bay leaves
• flour tortillas, warmed, grated cheddar, and cilantro, for serving (We also added sour cream)

Preparation:

1. Season beef with salt and pepper.  In a large skillet, heat 2 teaspoons oil over high heat.  In two batches, cook beef until browned on all sides, 5 minutes per batch (add two teaspoons more oil for second batch).  Transfer to a 5- to 6- quart crockpot.
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, about 5 minutes.  Add cumin, chili powder, oregano, and flour and cook 1 minute.  Slowly pour broth into skillet, stirring until liquid is smooth.  Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves.  Season to taste with salt and pepper and stir to combine.  Cover and cook on high heat for 6 hours.  Serve in tortillas with cheese and cilantro.

Recipe and link:  http://www.marthastewart.com/329032/slow-cooker-carne-guisada?czone=food/comfort-foods-center/comfort-foods-dishes&center=854190&gallery=274310&slide=286249

Week 30: Recipe #5--Crockpot Pasta and Cheese Delight

I found this recipe on about.com (see link below).  It was really easy to throw together, and not a lot of cleanup, which is always a plus in my book.  I'm not sure what to think about the taste.  I didn't NOT like it, but the Alfredo with the cream of mushroom soup AND the tuna?  Weird.  Not bad--just weird.  The girls both loved it, so it's worth making again for them.  I served this with a green salad and fruit.  Makes 4 servings.

You'll Need:

• 1 jar Alfredo sauce
• 1 can Healthy Request cream of mushroom soup
• 1 can (7 oz) white tuna or chicken, drained, or use leftover cooked chicken or meat
• 1/4 tsp. curry powder
• 1 to 1 1/2 c. frozen mixed vegetables
• 1 1/2 c. shredded swiss cheese (I used shredded cheddar--not a fan of swiss)
• 4 c. cooked pasta (macaroni, bow ties, shells)

Preparation:

1. Combine first 5 ingredients; cover and cook for 4 to 5 hours on low.  Add cheese to the mixture during the last hour.  
2. Cook pasta according to package directions; drain and add to slow cooker.  

Recipe and link:  http://southernfood.about.com/od/crockpotchicken/r/bl118c10.htm

Week 30: Recipe #4--Cranberry Turkey in a Slow Cooker

With all of the cold weather we've been having lately, this recipe was the perfect one to come home to...smelled so good, and reminded me of Thanksgiving.  The sauce was REALLY tasty; we all loved it.  I found this recipe on a site called Slow and Simple (see link below), and it was exactly that.  The only thing that I'd do differently next time is make sure that my husband buys a turkey breast, not tenderloins.  We cooked them for the same time given for the breast, and they were a bit dry.  Still tasty, though!  One review said to use skinned turkey legs, they absorbed the flavor better.  Might try that as well.  I served these with mashed potatoes and green peas.  Servings vary based on the size of the turkey breast.

Photo from www.slowandsimple.com

You'll Need:

• 1 turkey breast, thawed in refrigerator
• 1 envelope Lipton onion soup mix
• 1 can cranberry sauce

Preparation:

1. Place turkey in the crockpot.  Mix together cranberry sauce and soup mix and pour over turkey.
2. Cook on high for 2 hours, then on low for 6 to 7 hours.

Recipe and link:  http://www.slowandsimple.com/Cranberry_Turkey_in_a_Slow_Cooker-r-482.html

Week 30: Recipe #1--Bacon Ranch Slowcooker Chicken

This recipe comes from Kelly's Healthified Kitchen (see link below).  It's pretty easy to throw together (in fact, my husband did this while I was at work today), and it tasted really good!  It is very similar to another recipe I've previously tried and posted:  Creamy Ranch Chicken .  I think I might like this one a bit better.  Plus, because it's cooked in the crockpot, the actual time spent making it was way less, and cleanup was easier, too.  We used turkey tenderloins instead of chicken breasts, and I recommend not using the full ranch packet, as it can tend to get too salty.  Other than that, I followed the recipe as it was.  I served this with a side of veggies and some fruit.  Makes 4 servings.

Photo from Kelly's Healthified Kitchen

You'll Need:

• 2 turkey bacon strips, cooked and shredded
• 1 tsp. minced garlic
• 1 pkg. ranch dressing mix (I recommend 1/2 to 3/4 of a packet to avoid oversaltiness)
• 1 can (10 3/4 oz.) condensed cream of chicken soup (98% fat free)
• 1 c. fat-free sour cream
• 16 oz. chicken breasts (or turkey), frozen or defrosted/raw (I put them in frozen)
• 8 oz. pasta, cooked (I used rigatoni, like the site recommended)

Preparation:

1. Combine the first five ingredients.  Place frozen or defrosted/raw chicken in crockpot sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions).  
2. Cook on high for 3.5 hours.  Shred the chicken with two forks and place it back in the crockpot and mix in with the sauce.
3. Cook pasta per package instructions, then mix in the crockpot with the chicken and sauce.  

Recipe and link:  http://healthifiedkitchen.blogspot.com/2010/08/bacon-ranch-slowcooker-chicken.html

Week 29: Bonus Potluck Recipe--Jimmy Fallon's Crockpot Chili

This week we had a potluck at work, and I was in charge of bringing a crockpot soup.  I stumbled upon this recipe on Martha Stewart's website (see link below), and it turned out great!  Who knew Jimmy Fallon knew how to make a good chili??  I changed it up a bit by leaving out the cilantro and the habanero pepper.  I think I'd try adding them next time, but since this chili was for everyone at the office, I chose to leave them out this time.  I served this with shredded cheddar cheese, sour cream, and tortilla chips.  Makes 8 servings.

Photo from www.marthastewart.com

You'll Need:

• 2 Tblsp. olive oil
• 3 1/2 lbs. ground chuck beef, ground for chili
• coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and finely chopped
• 1/4 c. chile powder
• 1 Tblsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 cans (28 oz. each) whole tomatoes, coarsely chopped with their juices (I bought diced so that I wouldn't have to chop them)
• 1/3 c. chopped fresh cilantro, plus more for serving
• 1 bottle (12 oz.) amber beer
• 2 cans (15 oz.) kidney beans, drained and rinsed
• For serving:  tortilla chips, shredded cheddar cheese, chopped tomatoes, sour cream, and lime wedges

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes.  Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium.  Add onions, garlic, and habanero; season with salt.  Cook until translucent, about 5 minutes.
3. In a 6-quart crockpot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine.  Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.  (Because I was bringing this to work for lunch, I cooked this on low the night before, then kept it on warm until 1/2 hour before it was ready to serve.)
4. Add kidney beans and season with salt and pepper.  Continue to cook, uncovered, until thickened, about 30 minutes.  Garnish with cilantro and serve with desired toppings.

Recipe and link:  http://www.marthastewart.com/317342/jimmy-fallons-crock-pot-chili

Week 29: Recipe #4--Slow Cooker Sweet and Tangy Meatballs

This is a SUPER easy recipe--it doesn't get much easier than this.  These meatballs would be good to have as an appetizer, but they also worked for us over some rice with a side of veggies.  I found these on the website Six Sisters Stuff (see link below).  They smelled wonderful cooking in the crockpot, and they tasted great.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 1 jar (12 oz.) chili sauce
• 1 jar grape jelly
• 1 pkg. frozen meatballs (I used Trader Joe's turkey meatballs, and I used 1 1/2 bags, which turned out to be 20 meatballs)

Preparation:

1. Combine jelly and chili sauce in a crockpot and stir until smooth.  Heat the mixture if need to combine.  
2. Add meatballs and set temperature to low.  Cook for 2-5 hours on low.  
3. Serve over rice or with toothpicks!

Recipe and link:  http://www.sixsistersstuff.com/2011/06/slow-cooker-sweet-and-tangy-meatballs.html

Week 28: Recipe #2--Crockpot Honey Sesame Chicken

This recipe was another I found on Pinterest.  The original site is Six Sisters' Stuff (see link below).  It was really easy to throw together, and smelled amazing while cooking.  I accidentally poured half of the honey right on the chicken before reading that I was supposed to mix all other ingredients together first, but it still turned out fine.  I served this over rice with a side of veggies.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 4 boneless, skinless chicken breasts 
• salt and pepper
• 1 c. honey
• 1/2 c. soy sauce
• 1/2 c. diced onion
• 1/4 c. ketchup
• 2 Tblsp. vegetable oil (could also use canola or olive oil--I used canola)
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes (optional)
• 4 tsp. cornstarch dissolved in 6 Tblsp. water
• sesame seeds

Preparation:

1. Season both sides of chicken lightly with salt and pepper, put into a crockpot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.  Pour over chicken.
2. Cook on low for 3-4 hours or on high 1 1/2 -2 1/2 hours, or just until chicken is cooked through.  Remove chicken from crockpot, leave sauce.  Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crockpot.  Stir to combine with sauce.  Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
3. Cut chicken into bite-sized pieces (I ended up shredding it because it was too tender), then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and link:  http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

Week 28: Recipe #1--Crockpot Beef Stroganoff

I already have a beef stroganoff recipe that is super quick and easy to make that our whole family loves (Easy Stroganoff), but I thought I would give this one a try.  I found it on a blog called The Crockstar (see link below).  It seemed very different, and I love to try out new crockpot recipes.  It is REALLY good.  Completely different than the other recipe that I make, but just as tasty.  Plus it's made with stew meat vs. ground beef, which makes it seem fancier.  It's really easy to make, and the house smells wonderful whenever you step inside.  (In all honesty, I purposefully found reasons to go outside just to come back in a take a sniff...yum.)  I served it over egg noodles with a side of veggies.  Makes 8 servings.  The site I got this recipe from didn't have a finished product picture, and I forgot to take one....but it looked great!

Photo from The Crockstar

You'll Need:

• 2 lbs. cubed stew meat
• 2 cans condensed golden mushroom soup
• 1 largish onion, diced (I'm not sure why there are two onions in the picture, but one was plenty)
• 2-4 Tblsp. worcestershire sauce, depending on preference (I used 10 tsp, so a little more than 3 Tblsp.)
• 1/2 c. water
• 8 oz. cream cheese
• couple dashes of garlic salt (I used garlic powder)
• couple dashes of hot paprika (I used smoked paprika; it's what I had on hand)

Preparation:

1. In the slow cooker stir in all the ingredients, except the meat and cream cheese.  Once combined, add the meat and mix together.
2. Cook on low for 8 hours.  Cut up the cream cheese into cubes just before serving and turn crockpot on high.  Stir the cream cheese in until all combined.  You might have to put the lid back on and leave it for 10 minutes.
3. Serve over egg noodles or mashed potatoes.

Recipe and link:  http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

Week 27: Recipe #2--Easiest. Dinner. Ever.

Okay, I did not come up with this name, although this dinner was extremely easy to make.  I found this on a blog called The Larson Lingo (see link below).  You literally throw in frozen chicken with a few ingredients into the crockpot and 7 hours later it's ready to eat.  There were only a few downsides to this meal:  1) I really thought it needed some more spices...cumin, perhaps?  Maybe some garlic?  I don't know, it was lacking in flavor a bit for me.  2)  The recipe calls for an occasional stir every two hours or so, which means that you can't just leave it and go to work.  We had this on a day when my husband was home with the girls so that he could tend to the crockpot, so it worked out for us.  She mentions having this as leftovers in a tortilla, and I think we'll try that.  Maybe some salsa will spice it up a bit.  I served this over rice with a side of veggies and some fruit.  Makes 6-8 adult-sized servings.

Photo from The Larson Lingo blog

You'll Need:

• bag of frozen chicken breast tenderloins (2 1/2 to 3 lb. bag)
• 8 oz. block of cream cheese (she recommends not using fat free--1/3 less fat or regular is fine)
• can of black beans, drained and rinsed (or pinto, if you prefer)
• can of corn, drained
• can of Rotel (I had never heard of Rotel prior to making this recipe...not sure it was my favorite thing...you could probably substitute a can of diced tomatoes with peppers and onions)

Preparation:

1. Put frozen chicken in the crockpot.
2. Put cream cheese on top of the chicken.
3. Dump in the black beans, corn, and Rotel.
4. Cover and cook in your crockpot on low for 6-8 hours.  Every 2 hours, stir the ingredients.  You can shred the chicken when it's done, or just leave it as tenderloins.  
5. Turn the crockpot off and let it sit for about 30-45 minutes.  This causes it to be less soupy.
6. Serve over rice.

Recipe and link:  http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Week 26: Recipe #2--Slowcooker Pork Chops

These, by far, are the BEST pork chops I have ever made.  Every time I try to make them in a pan, they get WAY too dry.  They came out perfectly tender in this recipe, plus it literally took me less than 5 minutes to throw them in the crockpot.  So easy.  I found this on Pinterest, but it came from Six Sisters Stuff (see link below), and I think they found it on a site called Eat Cake for Dinner.  Wherever it came from, it is definitely a keeper!  The only thing I would say is don't add salt.  It comes out salty enough, almost a bit too salty.  I might try using less of the chicken broth next time, or possibly low-sodium chicken broth.  I served this over brown rice with green beans and a salad.  Makes 4-6 servings.

Photo from sixsistersstuff.com

You'll Need:

• 4 thick-cut pork chops, bone in or boneless (I used boneless)
• 1 can cream of chicken soup
• 1 pkg. dry ranch dressing mix
• 4 cloves garlic, minced
• 1/4 c. white wine (or broth)
• 1/2 c. chicken broth 
• pepper

Preparation:

1. Combine soup, dressing mix, garlic, broth, and wine.  Sprinkle chops with pepper (no salt!).  Place chops in slow cooker and pour soup mixture over top.  
2. Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  

Recipe and link:  http://www.sixsistersstuff.com/2011/06/slowcooker-pork-chops.html

logspot.com/2011/01/slow-cooker-pork-chops.html

Week 25: Recipe #5--Gingered Beef and Vegetables

Another crockpot recipe from Better Homes and Gardens (see link below).  It's pretty quick to throw together, and it smells really good when you get home from work!  There are a lot of ingredients, but it's not time-consuming.  Like before, I bought the pre-cut meat, so that it saved time.  I served this with fresh fruit.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lbs. boneless beef round steak, cut into 1-inch cubes
• 4 med. carrots, bias-cut into 1/2-inch thick slices
• 1/2 c. bias-cut green onions
• 2 cloves garlic, minced
• 1 1/2 c. water
• 2 Tblsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 1/2 tsp. instant beef bouillon granules
• 1/4 tsp. crushed red pepper
• 3 Tblsp. cornstarch
• 3 Tblsp. cold water
• 1/2 c. chopped red sweet pepper
• 2 c. loose-pack frozen sugar snap peas, thawed
• hot cooked rice

Preparation:

1. In a 3 1/2 or 4 quart slow cooker, combine beef, carrots, green onions, and garlic.  In a medium bowl, combine the 1 1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
2. Cover and cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.  
3. If using low heat setting, turn to high heat.  In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper.  Cover and cook for 20 to 30 minutes or until thickened, stirring once.  Stir in sugar snap peas.  Serve with hot cooked rice.

Recipe and link:  http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/

Week 25: Recipe #2--Burgundy Beef Stew

This recipe looked REALLY good to me.  It was delicious!  Love the crockpot recipes, and this one can be on low all day, which is good for the days when both Jeff and I work.  Plus, it wasn't very time-consuming to make.  I found this on the Better Homes and Gardens website (see link below).  I served it in a bowl over some mashed potatoes with some artisan bread and a green salad.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 2 pounds boneless beef chuck pot roast
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tblsp. cooking oil (optional)
• 2 Tblsp. quick-cooking tapioca
• 6 med. carrots, cut into 1 1/2 inch pieces
• 1 pkg. (9 oz.) frozen cut green beans
• 8 oz. frozen small whole onions (2 cups)
• 2 cloves garlic, minced
• 1 can (14 oz.) reduced-sodium beef broth
• 1 c. Burgundy wine
• 4 slices bacon, crisp-cooked, drained, and crumbled (I didn't use the bacon.  It just didn't seem like it would taste good with this stew.  The stew tasted great without it.)

Preparation:

1. Trim fat from meat.  Cut meat into 1-inch pieces.  (To save time, I bought the meat already pre-cut for stews.)  Sprinkle meat with salt and pepper.  If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown.  Drain off fat.  (I did this.)
2. Place meat in a 3 1/2 or 4 quart slow cooker.  Sprinkle with tapioca.  Stir in carrots, green beans, onions, and garlic.  Pour broth and Burgundy over meat mixture in cooker.
3. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.  Sprinkle each serving with crumbled bacon. 

Recipe and link:  http://www.bhg.com/recipe/stews/burgundy-beef-stew/