Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

Cheesy Potatoes in the slow cooker!

INGREDIENTS
32 ounces frozen diced potatoes
2 cups sour cream
10 ounces cream of chicken soup
2 cups grated cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley flakes

INSTRUCTIONS
Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
Set slow cooker to low and cook for 4 hours or until potatoes are tender.
Stir well and sprinkle with parsley before serving.

PRINTABLE RECIPE

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Grilled Cheesy Garlic Potato Packet

Ingredients:

1/2    teaspoon olive oil
1    Yukon gold potato (8 oz), cut into 1/2-inch pieces
2    teaspoons fresh chopped chives
1/2    teaspoon garlic salt
1    tablespoon grated Parmesan cheese

Directions:

    Step 1 - Heat gas or charcoal grill. Cut 1 (14x12-inch) sheet of heavy-duty foil. Spray one side generously with cooking spray.
    Step 2 - In small bowl, pour oil over potato pieces; toss to coat. Add chives and garlic salt; toss to coat. Sprinkle with cheese; toss to coat.
    Step 3 - Place potatoes on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
    Step 4 - Place packet on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packet 1/2 turn after 8 minutes, until potatoes are golden brown and tender.

Click for original recipe and photos.

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Chicken Ranch Burgers

Chicken Ranch Burgers

(serves 8 can easily be cut in half)

Ingredients:

2 lbs Ground Chicken (I used Purdue.)
1 cup Panko Breadcrumbs
1 cup Italian Bread crumbs
2 Tbs Dried Onion flakes
2 tsp Season Salt
2 tsp Garlic powder
8 Tbs Ranch Dressing of your choice
4 Tbs BBQ Sauce of your choice
4 Tbs Butter for toasting buns
8 Buns

Directions:

In a medium to large bowl toss together all ingredients (except for the Ranch dressing and Buns)
Grill for 8 minutes on each side.. when cooked through top with 1 Tbs ranch on each burger and serve on toasted roll.

Toasting rolls: coat each roll with a half of a TBS of butter and put under broiler for a few minutes watching to make sure they do not burn.
Enjoy!!

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Mozzarella Stuffed Meatballs!!!

Back by popular demand!!

OMG these look AMAZINGLY delicious!!!!

Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
---
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie!!

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Tater Tot Casserole

Tater Tot Casserole

It is very kid friendly and most "big kids" enjoy it too! :))

2 lbs. extra lean ground beef
1 can cream of mushroom soup (I would substitute cream of chicken) ;)
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tater tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here, if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

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Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

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Honey Lime Shrimp

Honey Lime Shrimp

serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Shrimp: they’re the fruit of the sea!

(Some have suggested adding tequila to the marinade.)

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Mini Chicken Pot Pies

Mini Chicken Pot Pies

I love these smaller potions!!! and so super quick and easy!!

Mini Chicken Pot Pies with just four ingredients? Nope - you're not dreaming!

Here's what you need:
2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits

Here's what you need to do:
1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2) Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

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Mozzarella Stuffed Meatballs!!!

Mozzarella Stuffed Meatballs!!!

OMG these look AMAZINGLY delicious!!!!
Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagie!!

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DR. PEPPER ROAST BEEF

DR. PEPPER ROAST BEEF

DR. PEPPER ROAST BEEF Share w/your friends!

A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.

Ingredients
1 3-5 pound beef roast
1 can Dr Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic


Instructions
Place beef roast in slow cooker.
Add in all other ingredients.
Cook for 7 hours on low.
Serve warm with pan juices spooned over the top.

Reader tips from facebook:

Michelle S:  I do something similar with pork loin and root beer, slow cook 6 hours, drain, shred and mix with your favorite BBQ sauce for pulled pork sandwiches! Yummy!

Amy Jo G: Put some chipotle peppers in adobo sauce on top and it is AWESOME!!

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Crockpot Four Bean Chili

This is the easiest, laziest and cheapest recipe of all time, not to mention it’s the perfect comfort food after a long cold day.

Crockpot Four Bean Chili

Ingredients

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 carrot, grated
• 1 small zucchini, grated
• 1 can diced tomatoes (OR 2 large fresh tomatoes diced)
• 2 cans black beans, drained (OR 3 cups cooked fresh black beans)
• 1 can pinto beans, drained (OR 1 1/2 cups cooked fresh pinto beans)
• 1 can kidney beans, drained (OR 1 1/2 cups cooked fresh kidney beans)
• 1 can garbanzo beans, drained (OR 1 1/2 cups cooked fresh garbanzo beans)
• 1/2 cup frozen corn kennels
• 3 tbs cumin
• 1 tsp chili powder
• 1 6oz can tomato paste
• 1/2 cup water
• salt, to taste

Method

Step 1

Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).

Step 2

Alternatively, if you don't have a crock pot and you have an hour or so to watch the pot, you can sauté the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.

http://plantbasedonabudget.com/recipe/crockpot-four-bean-chili/



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Slow Cooker Chicken and Rice

Slow Cooker 7up Chicken & Rice Recipe

(Recipe from Celebrating Home Magazine)

3 lbs boneless, skinless chicken breasts (I used 4)
10.5 oz. can of cream of chicken soup
12 oz. can of 7UP or lemon lime soda
1 c. rice (Minute Rice is best)
1/4 c. chicken broth

Place chicken breasts in the bottom of your slow cooker. Cover with soup and 7UP. Cover and cook for 2-3 hours on low. Add rice and chicken broth and cook for 2-3 more hours until chicken is cooked through.


sixsistersstuff.com ~ slow cooker 7up chicken rice recipe 

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Carmelized Baked Chicken

Caramelized Baked Chicken

2 1/2 lbs chicken legs or wings
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper (optional)

Directions:

Preheat oven to 350.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Makes 8 servings; Calories 402

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Apple Cider Sangria

**ADULTS ONLY**

 

Apple cider sangria for Thanksgiving

1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped

directions: Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.

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Roasted Sweet Potatoes

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.

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Crockpot Orange Chicken

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

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THE BEST EVER PORK CHOPS

THE BEST EVER PORK CHOPS

Crockpot Ranch Pork chops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.

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ChefBuys.com Stainless Steel Tenderizer for Chops & Steaks

Regular Price $22.99

Your Price $9.99

Claim Yours Here!

Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer 
Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage 
Razor sharp knife blades cut through connective tissues that make meat tough 
Tiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinades.

Crock-Pot Chicken Pot Pie Soup

Crock-Pot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded
2 Cups Chopped Carrots
1 Cup Frozen Peas
1 Small Onion, chopped
3 Tablespoons Stick Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic
Pinch of Thyme
2 Chicken Bouillon Cubes
4 Cups White Milk
1 Cup Chicken Broth
1/2-3/4 Cup Flour

Instructions

1. Add all ingredient but the flour to the crock-pot.
2. Cook on low for 5 hours.
3. Add in flour slowly whisking as you add.
4. Add in more or less depending on how thick you want it.
5. Cook on low for 1 additional hour.
6. Serve.

Read more at http://crockpotladies.com/recipe-categories/soups-stews/crockpot-chicken-pot-pie-soup/#wDprZ4c06OFt6X9k.99

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Easy Crockpot Chicken BBQ

Posted by Kathryn on July 18, 2011

http://www.talkingdollarsandcents.net/easy-crockpot-chicken-bbq

 

 

Ingredients:

4 boneless skinless chicken breasts
40 oz. bottle BBQ sauce (I used Sweet Baby Ray’s)

What To Do:

Spray inside of crockpot with non-stick spray.
Place chicken and BBQ sauce in crockpot.
Cook for 3-5 hours on high. Then turn to low until chicken becomes so tender it pulls apart (another 2-4 hours).
Remove from crockpot and shred the chicken by continuing to pull it apart with a fork.
Put shredded chicken back into the crockpot and stir until mixed.
Serve on hamburger buns.
Top with your favorite coleslaw, if desired.
Enjoy!

 

 

 

 

 

 

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Chicken Alfredo Casserole!

Chicken Alfredo Casserole! DELICIOUS!!!

Weight Watchers Points 15
Serves 6

2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste
(you can also add stuff in - like mushrooms, or broccoli!)

Preheat oven to 350*
Prepare pasta according to package directions
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well
Grease 9x13 baking dish
Pour chicken mixture into baking dish
Sprinkle mozzarella cheese on top
Bake uncovered for 30-35 minutes

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