Crock Pot Turkey!

I made turkey in the crock pot! It was very exciting and very yummy. You should do this. You won't regret it. I promise.

Crock Pot Turkey
Source: A Year of Slowcooking
Ingredients:
4-6 pound turkey breast
2c chicken broth
1/2c butter
1 onion
salt and pepper

Directions:
Unwrap turkey breast and pat dry with paper towels. Salt and pepper turkey and place breast side down into crock pot.

Cut up onion coarsely and plop on crock. Add the stick of butter. Pour broth over the top.

Cover and cook on low 7-9 hours of high 4-6 hours until meat reaches at least 170 (use a meat thermometer, it's important). You also want to make sure it reaches at least 140 within 4 hours of beginning cooking so that all bacteria is killed within the recommended time.

Once cooked, remove from crock and let sit 20 minuted until carving.

Crock Pot Lasagna

The last time I tried to make crock pot lasagna, I failed. Horribly. It turned out so burnt, that we could not even try it. I learned my lesson and I now know that I must make it while I am home so I can keep an eye on it. This turned out really well. The recipe says to cook it 4-5 hours on low. In my crock pot, 4 hours was plenty of time. Definitely let it sit, out of the heating element, for 20-30 minutes before servings so that it can thicken up.

Crock Pot Lasagna
Source: Betty Crocker
Ingredients:
1 pound bulk Italian sausage (I used 1/2 pound ground beef)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I used small curd cottage cheese)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions:
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. (I skipped the extra cheese on top)

Crock Pot Chicken Pot Pie

This recipe from the Crock Pot Lady Exceeded my expectation. I changed it to fit our tastes and the only thing I will do differently next time is add more filling. The recipe below reflects how I made it.

Ingredients:
For the filling:
1-2 chopped up boneless, skinless chicken breasts
1 bag frozen peas and carrots
1/2 bag frozen corn
1 tbs onion powder
canned cream of chicken soup
2 tbs milk

For the topping:
2 c biscuit mix
3/4 c milk

Directions:
Spray crock pot with cooking spray. Place cut up chicken, veggies, spices, soup, and milk in crock pot. Mix up.

Mix together biscuit topping in separate bowl. Spread over filling mixture.

Cover and cook on high 3-5 hours or low 6-7 hours. My crock was just about half full so I can home at lunch and set it to cook 4 1/2 hours on low. It came out perfectly.

Homemade Applesauce

I love applesauce. I hate how much it costs in the store though. All it really is is apples, water, and maybe a bit of sugar and cinnamon. That's it. So, I decided to try to make some own. I am very glad I did! This stuff is good. It is a little bit sour but I like it that way so I'm happy. You can always alter this by the type of apples you use also. Next time I think I will try using a couple different varieties of apple to spice it up a bit. This is also a crock pot recipe so even easier to make. I doubled the recipe by using a Gala apples and doubling the rest of the ingredients.


Homemade Applesauce
Source: A Year of CrockPotting
Ingredients:
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 tbs brown sugar
1/4 c water

Directions:
Skin, core, and cut your apples into quarters. Place the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after about 4 hours but my crock tends to cook a bit faster than others.

Italian Beef

We made these sandwiches in the crockpot. They were very good and we will definitely make them again. I used a recipe found on allrecipes.com.

Slow Cooker Italian Beef Sandwiches

Source: allrecipes.com

Ingredients:

3 c water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (.7 oz) package dry Italian-style salad dressing mix
1 (5 lb) rump roast

Directions:

Combine all ingredients except roast in a saucepan and stir. Heat to boiling.

Pour mixture over roast in crock pot.

Cook on low 10 to 12 hours or high 4 to 5 hours. When finished, remove bay leaf and shred with fork.

Vegetable Hamburger Soup

This soup is delicious and very easy. We will definitely be making it again. I got the base recipe from Crockpot Tuesdays. I got the idea to use ground hamburger though from my sister-in-law. I think either way it would be great though. The only change I may make is adding a can of beef broth next time to make it a little thinner.



Vegetable Hamburger Soup
Source: Crockpot Tuesdays
Ingredients:
1 lb beef for stew, cut into bite-sized pieces (I used 1 lb ground beef)
1 can corn, undrained
1 can green beans, drained (I added the liquid since I used fresh potatoes)
1 can carrots, undrained
1 can peas, drained (I added the liquid)
1 can slice potatoes, undrained (I used 3 fresh potatoes peeled and cut in to bite sized pieces))
1 (28 oz) can crushed tomatoes (I used 28 oz tomato sauce)
1 package onion soup mix
pepper to taste

Directions:
Brown ground beef. Drain.

Throw everything into the crock pot.

Cook on low for about 8 hours.

Salsa Chicken and Black Bean Soup

Oh Crock Pot Lady, how I love thee. You have made dinner on nights I am in class much more budget and waistline friendly with all your wonderful crock pot ideas. This soup was very good although next time I will soak the beans a bit longer and blend up some of them before serving to thicken up the broth as was suggested.



Salsa Chicken and Black Bean Soup
Source: The Crock Pot Lady
Ingredients:
1lb chicken
1c dried black beans (or 2 cans, drained and rinsed)
4c chicken broth
1c sliced mushrooms (I omitted)
1c frozen corn (I used almost a whole bag since we really like corn)
1 jar prepared salsa (16 oz)
1 1/2tsp cumin (I used chili powder since I don't keep cumin on hand)
1/2c sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional, I used just cheese)

Directions:
I used a 5 quart crockpot. The Crock Pot Lady says you will need a 4 quart or larger.

If you know you are going to make this the night before soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. (I did this and think they could have used a bit more soaking)

If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two.

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

Cover and cook on high for 9 hours.

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time. (I cooked on low 7 hours and will cook it the full 8 hours next time)

If you'd like to thicken the broth (I did not do this but will next time), you can use your immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

Fall off the Bone Slow Cooker Pork Ribs

I'm not usually a big pork person. I make it because Matt likes it and I can tolerate it. This recipe, however, changed my mind just a bit. These were so tasty and so good. They, quite literally, fell off the bones. Next time I will make sure to make them when we have people over though because we had a lot left over that we ended up tossing. The idea for this recipe came from the comments sections on a recipe on allrecipes.com. I pretty much just took bits and pieces from different recipes and comments.



Slow Cooker Ribs
Ingredients:
Pork Ribs
Garlic Salt
Onion Powder
Black Pepper
Barbecue Sauce (I used Sweet Baby Ray's Honey BBQ)

Directions:
Season ribs to taste with garlic salt, onion powder, and black pepper.

Place in crock pot and cover with BBQ sauce.

Cook on low 6-8 hours or until done. Mine only took about 4 1/2 hours since my crock wasn't even 1/2 full so be careful to not burn them!

Lil' Smokies and Taco Roll Ups

I apologize for my lack of posting lately. A combination of being busy and being lazy has kept me away from my blog. But, I didn't stop cooking!

For New Year's Eve we had a pajama party game night with friends. We all brought snacks and a game. It was a wonderful time!

I made the classic lil' smokies in the crock pot and a new recipe, taco roll ups. The lil' smokies were perfect, just as they always are. The taco roll-ups were just ok in my opinion. My husband and brother-in-law liked them though. I think they need a little something extra, like tomatoes and lettuce or something.



Lil' Smokies (I doubled the recipe because we all like there so much)
Source: My Brain
Ingredients:
1 package (15-16 oz.) lil' smokies
1 jar (12 oz.) chili sauce
1 jar (12 oz.) grape jelly

Directions:
Combine all ingredients in a crock pot. Mix well. Cook on low heat for about 3-4 hours until heated through.



Taco Roll Ups
Source: Adapted from allrecipes.com
Ingredients:
2 (8 oz.) packages cream cheese, softened
1 c sour cream
2 c finely shredded Cheddar cheese
1/2 c picante sauce
2 tbs taco seasoning
8 (10 in.) flour tortillas

Directions:
In a small mixing bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, and taco seasoning. Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for at least 1 hour. For best flavor, refrigerate over night Just before serving, cut into 1 in. pieces.

Slow Cooker Chili

I've done it. I've finally made a chili that Matt will eat!! Woohoo!!!!!! It was so easy and I am so happy because I LOVE chili! This recipe made a lot of chili. We each had a big bowl for supper and we have enough for 3 or 4 more large bowls in the freezer.

Ingredients:
1/2 lb ground beef or turkey
1 small onion, chopped
1 can light red kidney beans
1 can dark red kidney beans
2 can chili beans
1 (15oz) can tomato sauce
1 packet chili seasoning

Directions:
Brown ground beef or turkey in skillet.

Combine ground beef or turkey with all other ingredients in slow cooker.

Cook on low for 4-5 hours.

Crock Pot Salsa Chicken

Another fabulously easy and fabulously yummy dish! I love my crock pot and I love this recipe.

Ingredients:
4 chicken breast
1 jar (about 1 1/2 c.) salsa
1 can black beans
1 1/2 c. frozen corn
Shredded cheddar cheese

Directions:
Combine chicken, salsa, beans, and corn in crock. Cook on low for 7-8 hours of high for 4-6 hours. Mine cooked about 9 hours on low and was perfect.

Serve topped with shredded cheddar cheese.

Buff Chick Lasagna

Matt loved this. Me, I though it was ok. That could be because I am coming down with a nasty cold and all I want to eat is soup and meatloaf. I think it will be a great thing to make for game night though. This lasagna for the guys and something else for the girls. We will see.

For the recipe please visit the AMAZING A Year of Crock Potting Blog

Slow Cooker Stuffed Peppers For Two

Yum! Next time I'll leave out the cinnamon and add some extra pepper for some heat but overall it was very good.

Ingredients:

2 large bell peppers

1/4 pound ground beef

1/4 cup chopped onion

1 small clove garlic, finely chopped

1 can (8 oz) tomato sauce

1/4 tsp salt

1/4 tsp ground cumin

1/8 tsp ground cinnamon

Dash of ground red pepper

1/3 cup uncooked rice

1/2 cup water

Directions:

Cut thing slice from stem end of each bell pepper to remove top, seeds and membranes. Rinse peppers.

Cook beef, onion, and garlic over medium heat in skillet until brown. Drain.

Stir in tomato sauce, salt, cumin, cinnamon, and red pepper. Stir in rice. Divide beef mixture evenly among peppers.

Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.

Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with cheddar cheese.

Adapted from Betty Crocker

Recipe: Slow Cooker Taco Soup

This soup is amazing and so simple. Matt and I thoroughly enjoyed it. We had so much left over that we sent some home with Matt's brother for him and his wife and we still have leftovers for lunch tomorrow.

To keep it easy to assemble before work, I browned the ground beef and chopped the onion the night before. I put those two ingredients in the crock pot dish, covered it, and stuck it in the fridge until morning. Then when morning came all I had to do was dump all the canned items in a stir.

Ingredients:

3/4 to 1 pound ground beef

1 onion, chopped

1 (16 oz.) can chili beans, undrained

1 (15 oz.) can kidney beans, undrained

1 (15 oz.) can whole kernel corn, undrained

2 (15 oz.) cans tomato sauce*

1 (4 oz.) can diced green chile peppers

1 packet taco seasoning

Sour Cream

Taco Shells/Frito Chips

Shredded Taco Cheese

*If you like tomato chunks you can substitute 1 (8oz.) can tomato sauce plus 2 (14.5 oz.) cans diced tomatoes

In a medium skillet, cook the ground beef until browned over medium heat. Drain.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, green chile peppers, and taco seasoning in slow cooker. Stir to blend and cook on Low for 8 hours.

Serve topped with a dollop of sour cream, taco cheese, and crumbled up taco shells.

Adapted from: Slow Cooker Taco Soup at allrecipes.com