Tuesday, January 31, 2012

4 lb. chuck roast 
1 yellow onion
10 "real" carrots
1 Package mushrooms,
1 packet Lipton Beefy Onion Soup
1 can chicken broth, Salt & Pepper,
2 tsp. Paprika
1 tblsp. dried Parsley 
cook on low for  8 hours

Sunday, January 22, 2012

2 lbs Ground Beef
1 package 12 oz chopped onions
2 tsps minced garlic
1 can (14oz) diced tomatoes, drained
1 package (16 oz) frozen carrots and peas
3 TBSP Quick Cooking Tapioca
2 tsp dried oregano
1 tsp salt
1/2 tsp black peper
2 packages (24oz) prepared mashed potatoes or homemade
Cook beef in a large skillet over medium high heat, until cooked through.
Transfer to crock pot.Back in the skillet cook the onions and garlic until onions begin to soften and add those to the crock pot. Stir in tomatoes, veggies, tapioca, oregano, salt and pepper.Cover and cook on low 7-8 hours.
Top with prepared mashed potatoes. Cover and cook on low until potatoes are heated through about 30 minutes.
2 Packages  10 oz each Chopped broccoli(i like giant eagle frozen broccoli)
1 can of (10 1/4 oz) condensed cream of celery soup
 1/4 cup finely diced  onions

1 1/4 cups shredded cheddar cheese
1 tsp paprika
1 tsp hot pepper sauce
1/2 tsp celery seed
Crush 1 cup any type of  potato chips or saltine crackers

 Lightly coat crock pot with nonstick cooking spray.Combine Broccoli, soup, 1 cup cheese, onions, paprika, pepper sauce, and celery seed in crock pot. Mix it thoroughly.Cover and cook on low 5-6 hours or high 2.5-3 hours.Uncover and  sprinkle  with any types of  potato chips and remaining 1/4cup cheese. Cook, uncovered, on low 30-60 minutes or on high 15-30 mins or until cheese melts.

Wednesday, January 11, 2012

a package of boneless pork or beef ribs

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water

 Put the frozen pork ribs into the crockpot(I didn't even think of browning them).

Put the soy sauce, water and brown sugar on top, and threw in peppers without cutting them.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours. If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with liquid. We served this with brown rice and green beans. It was sooo good!
You will need :1.5 lbs. Chicken, sliced into 1/2" skinny pieces (Use at least 2 if you have a bigger family than 3)
1 tub Chive Cream Cheese
1 can Cream of Onion Soup
1 medium onion, quartered and sliced
1 package Dry Ranch Dressing
1 tsp. Italian Seasoning
1/2 cup water
1 tsp. salt
1 tsp. pepper
Chives to taste for garnish

Place the Chicken in the bottom of your crock pot.  Season with the Salt and Pepper/Place the onions on top.Mix together the Cream Cheese, Cream of Onion Soup, dry ranch, water and Italian Seasoning.
Pour this mixture over the chicken and onions.
Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Serve over Rice.

Garnish with Chives