Mississippi Roast

3 lb Chuck Roast
1 packet dry ranch dressing
1 packet au jus gravy mix
6 T butter
1/4 c water

Put water in crockpot

Add roast

Put seasoning on roast

Put butter on top

Cook on low for 8 hours

Shred and serve with the gravy

Black Bean and Corn Salsa Chicken


1 1/2 can black beans drained and washed
1 can corn, drained
1/2 pkg taco seasoning
1/3 C Water
1lb boneless, skinless chicken
Salsa


Place all ingredients in the bag, stir.


Label: Thaw, place beans, corn, taco seasoning and water in crock
pot. Put chicken on top and spread salsa on chicken. Cook on High
for 4 hours. Shred chicken and serve however you want.


You can add as garnish, Shredded cheese, sour cream, avocado, lettuce,
tomatoes, hot sauce.

Sloppy Joes

Ingredients:
1lb ground turkey
1 can of Sloppy Joe sauce
1 green pepper chopped
1/2 onion chopped
1 package of hamburger buns


Cook ground turkey in a pan until cooked through add green pepper
and onions. Add Sloppy Joe sauce and heat through. Scoop onto
hamburger buns and enjoy.


Label: Put ziplock bag contents in crockpot and heat through, or thaw and
heat through on the stove. Serve on hamburger buns

Grilled Tuscan Pork Chops

Ingredients:

4-6 Pork rib chops, 3/4″ thick (you can use bone-in or boneless)

1 (16 oz) bottle Zesty Italian salad dressing

1/4 cup balsamic vinegar

1/8 cup honey

1 tsp dried rosemary

1/2 tsp black pepper, ground fresh

Directions:

Place the pork chops in a large Ziploc bag and pour in the whole bottle of salad dressing.

Seal the bag, removing the excess air, and shake to coat the chops well.

Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.

Pour the marinade into a small sauce pan and add the balsamic, honey, rosemary, and black pepper. Bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat. This kills any germs that were hanging out in the marinade.

Start your grill and prepare for direct grilling over medium-high heat (400-450º). Grill the chops until they readily release from the grate, about three minutes. To make them look extra fancy, rotate the chops 45º and continue cooking for about two minutes. Note: These cooking times are approximate, and they are based on chops that are about 3/4″ thick. Each chop is going to vary slightly.

Flip the chops over and grill three minutes more. Brush the chops generously with the finishing sauce. Rotate the chops 45º and continue cooking for about two minutes more. Brush them with another good dose of the finishing sauce.

Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes. Serve with a good drizzle of the finishing sauce and enjoy!

Label: Grilled Tuscan Pork Chops. Thaw completely. Grill over medium-high heat (400-450º). Grill the chops until they readily release from the grate, about three minutes. Flip pork chops and cook for an additional two minutes, or until done.

GARLIC PORK ROAST

3 lb boneless pork loin roast
1 t. kosher salt
1/2 t. pepper
1 medium onion, sliced
6 garlic cloves peeled
1 c. chicken broth

1. Trim excess fat from pork. Rub the pork with salt and pepper.
2. Place onion and garlic in slow cooker. Place pork on top of onion and garlic. Pour broth over pork.
3. Cover and cook on LOW for 6 - 8 hours or until pork is tender.

Chicken and Mashed Potato Bowls

2 lbs chicken breast
14.5 oz Chicken broth
2 Gravy packets
1 can corn
cheese

Label: Thaw completely, put in crockpot on low 4 - 6 hours. Shred chicken. Measure out 2 cups of remaining broth into saucepan and add packages of gravy. Bring to boil, then simmer until thick. Prepare mashed potatoes. On a plate, layer potatoes, gravy and corn. Sprinkle with cheese.  

Slow Cooker Turkey Chili

1.3 lbs. ground turkey
1 t. oil
1 med. onion, minced
1 clove garlic, minced
1 1/2 c. frozen corn
10 oz. diced tomatoes
8 oz. tomato sauce
1/4 c. chicken broth
1 t. Cumin
1/2 t. Chili Powder
1/2 t. Paprika
1/2 t. salt
Bay leaf

Brown turkey, onion, pepper and seasonings. Add chicken broth and bay leaf.

Label:  Cook on High for 4 hours or Lo for 6 hours. Serve with desired toppings.

Mississippi Pot Roast

3 lb Chuck Roast
3 T Ranch powder
3 T Au Jus Mix (McCormick)
1 stick butter
5 pepperoncini peppers

Place in crock pot. Sprinkle seasonings on, place stick of butter and peppers on top of roast. Do not add water. Cook on low 7 - 8 hours.

Chicken Alfredo Ravioli

1 can chicken
Frozen Ravioli
Alfredo
Pesto
Parmesan Cheese

Mix all ingredients together. Can bake for 1 hour at 350 degrees or crock for about 4 hours until heated through.

Beef Stew

Label: Thaw and combine beef stew mix and potatoes in slow cooker for 4-6 hours on high or 8-10 on low.

Crockpot Nacho Chicken

Crock pot Nacho Chicken

2 - 4 Chicken Breasts
1 can Rotel
1 package taco seasoning

Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use, thaw in fridge overnight. Cook on low 8 - 10 hours.

Spread Nacho Chicken over tortilla chips.

Optional: choice of toppings include: shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Stuffed Turkey Burgers

• 4 oz goat cheese
• 2.5 lbs ground turkey
• 2 eggs
• 1/2 tsp Thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 bread crumbs
• 1/2 tsp garlic
• 6 hamburger buns

Slice goat cheese into six equal sections. Combine remaining ingredients, but don't over mix. Separate meat into twelve equal patties. On six patties, place goat cheese pressing down slightly. Place remaining patties on top. Press and seal patties to completely enclose cheese.

Label: Thaw completely. Pace patties on grill for 4-5 minutes a side or until golden brown. Serve on hamburger buns.

Slow Cooker Ham & Pineapple Sandwich

2 lbs. ham fully cooked and cut into small cubes
1 20 oz. can crushed pineapple
3/4 c. brown sugar
1/4 c onion, minced
1 med green pepper, diced
1/4 c. Dijon mustard
Hamburger Buns

Place all ingredients into a Ziploc gallon-sized freezer bag. Mix together in bag and zip closed.

When ready to eat, remove from freezer and place in a non-stick, sprayed slow cooker. Cook on High for 4 hours or Low for 5 to 6 hours.

Serve on hamburger buns with your favorite cheese.

Slow Cooker Cranberry Pork Loin

3 lbs boneless pork loin or tenderloin
1 16 oz can whole cranberry sauce
1/4 c. Worcestershire sauce
1 T. light brown sugar
1 t. yellow mustard
 
Place roast in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4 to 5 hours or on low 6 to 8 hours, making sure that the internal temperature reaches 145 degrees F. Remove roast, slice, and serve.
 
To make a gravy, simply add a little water and cornstarch mixture to the juices left in the slow cooker and whisk until combined.  
 
Makes 6 to 8 servings

Creamy Crockpot Chicken

Creamy Crockpot Chicken

3 Chicken breasts
2 cans cream of  Cream of Chicken soup
2  8 oz package cream cheese
1 pkg packet Italian dressing mix

Place chicken in crockpot
Mix soup,  cream cheese, and dressing mix
Cook on crockpot LO for 8 hours.
Shred
Serve with rice or noodles.

Slow Cooker Chicken Broccoli Alfredo

Slowcook Chicken Broccoli Alfredo 1 - 2 lbs boneless skinless chicken breasts 2 jars Alfredo sauce (16 oz) 1 pkg. frozen broccoli florets (16 oz) 1 green pepper - diced 1/2 cup real bacon - crumbled Mix all ingredients in gallon sized freezer bag. Thaw in fridge for 24 hours then dump into slow cooker. Cook on Low for6 - 8 hours or Hi for 4 - 6 hours. Can shred chicken. Serve over pasta.

Sweet and Sour Meatballs

1 lb ground beef 1/2 cup dry bread crumbs 1/4 cup milk 3/4 tsp. salt 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper 1/4 cup onion, minced 1 egg Mix all together and form balls. Bake on a cookie sheet at 400 degrees for 20 minutes. Sauce: 1/2 cup brown sugar 2 tsp. dry mustard 1/2 tsp. nutmeg 1 cup ketchup Mix sauce ingredients together. Place meatballs in a bag and pour sauce over them and freeze. Thaw, and cook on low for 2-3 hours in a slow cooker. Serve over rice.

EASY CHEESY CHICKEN

6 boneless, skinless, chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 c sour cream
2 c cheddar cheese
dash paprika

Place chicken breasts in greased 9 x 13 pan. Mix all other ingredients and pour over chicken. Cover with foil and freeze.

Bake uncovered at 350 degrees for 1 1/2 - 2 hours or until chicken is tender.