Herbed chicken & Tomatoes

Herbed Chicken & Tomatoes

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.

This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.

Pork Burritos

Pork Burritos

• 1 boneless pork shoulder roast (3 to 4 pounds)
• 1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
• 1/2 cup chili powder
• 3 tablespoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chopped seeded jalapeno pepper
• 1 teaspoon salt
• 10 tortillas (8 inches), warmed
• sliced avocado and sour cream, optional

* Cut roast in half; place in a 5-qt. slow cooker, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

*Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.

****These are super yummy and we really enjoyed these!

Forgotten Jambalaya

forgotten jambalaya

1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.



***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.

Pork Chili Verde

1 boneless pork sirloin roast (3 pounds), cut into 1 inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.

*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.


**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!

Italian Sausage

Italian Sausage Lasagna

• 3/4 lb bulk Italian pork sausage
• 1/2 c. chopped onion2 (15 oz) cans Italian style tomatoe sauce
• 1/2 tsp. dried basil leaves
• 1 container (15 oz) part-skim ricotta cheese
• 1 c. grated parmesan cheese
• 3 c. shredded mozzarella cheese (12 0z)
• 12 uncooked lasagna noodles

In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.

In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.

Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.

Cover; cook on low heat setting 6 to 8 hours

About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces


I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!

Another of our favorites

Crock Pot Burritos

They seriously super yummy! I absolutely loved them when we made them last week!

2 1/2-3 lb. roast
1 small oninion, chopped
1 small green pepper, chopped
1 can of green chilies
1 pkg. taco seasoning
1 can of diced tomatoes

add all six ingredients to crockpot and cook for 8 hrs. Then pull out and shred with two forks in bowl, add veggies, and enough broth from crockpot to moisten meat. Serve with burrito size flour tortillas and toppings of your choice (cheese, sour cream, lettuce, tomatoe, etc.)

One of our favorites

This one is super easy, super yummy, and actually good for you. I was watching t.v. and one of those food t.v. shows came on and this is where I got the recipe (well I adapted it to my liking of course).

I have no idea what to call it...chicken, salsa and beans??? This one is done in the crock pot! I absolutely love that thing!!

We have a small crockpot and there is only the two of us so this is what we use. Adjust according to the size of your family.

1 can pinto beans
2 boneless skinless chicken breast (this all we eat LOL)
1 jar of salsa
fajita seasoning

Pour can of beans into crockpot. Place chicken breasts on beans and sprinkle with fajita seasoning. Pour jar of salsa on top of chicken breasts and set cooker to low. Cook about 8 hrs or until chicken is done.

I usually serve the chicken on the beans with a little cheese and some tortillas. Its really good and simple though.

Pulled-Pork Fajitas

Pulled-Pork Fajitas

• 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
• 2 tablespoons fajita seasoning (from 3 oz container)
• 1 cup thick and chunky salsa (I actually used 16 oz the whole container)
• 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh)
• 2 packages (11.5 oz) flour tortillas for burritos (16 tortillas), warmed (we used smaller ones)
• 2 cups shredded Mexican style taco cheese (8 oz)
• 1 cup sour cream, if desired (can't stand the stuff so didn't use it LOL)

1. Place pork in 3-to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours

2. Remove pork from cooker; place on cutting board. Shred pork using two forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; 30 minutes longer or until mixture is hot and vegetables are tender.

3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with Cheese. Serve with sour cream

I didn't follow it exactly if you couldn't tell and it was done in about 8 hours....I put in the fresh veggies at about the half way mark and at about 7-7 1/2 hours I shredded it and put it back in and kept it on low until the hubby got home from work and it was perfect. He said the house smelled really good from dinner, but I didn't think so....maybe because I had been smelling it all day LOL. But anywho it is really good and I'm about to go and have some for lunch now! Def should try this. Plus its too easy not too!

PULLED-BEEF SANDWICHES

PULLED-BEEF SANDWICHES

• 1 LARGE ONION, CHOPPED (1 CUP)
• 1 CUP BARBCUE SAUCE
• 1/2 CUP FRENCH DRESSING
• 1/2 CUP CONDENSED BEEF BROTH
• 1 BONELESS BEEF CHUCK ROAST (3 1/2 TO 4 LBS.)
• 12 BURGER BUNS, SPLIT

1. SPRAY 3 TO 4 QUART SLOW COOKER WITH COOKING SPRAY. MIX ONION, BARBECUE SAUCE, DRESSING, AND BROTH IN SLOW COOKER. ADD BEEF; STIR TO COAT
2. COVER; COOK ON LOW HEAT SETTING 8 TO 10 HOURS.
3. REMOVE BEEF FROM SLOW COOKER; SKIM FAT FROM SAUCE. SHRED BEEF WITH 2 FORKS; STIR BEEF BACK INTO SAUCE. USING SLOTTED SPOON, PLACE 1/2 CUP BEEF MIXTURE ONTO BOTTOM OF EACH BUN. COVER WITH TOPS OF BUN

These turned out really well but it does make way more than enough for two people. I ended up freezing some of it so it didn't go to waste and so we didn't get tired of eating it!