Slow Cooker Alfredo Meatballs.

You can make this as easy or as detailed as you like.  You can buy the mashed potatoes, Alfredo sauce, and meatballs from the store. I like to make my own meatballs  I bake them for about 5-8 minutes before adding them to the slow cooker.  I also normally make my own Alfredo sauce and mashed potatoes.      Eat as is or serve over wide egg noodles or mashed potatoes. 

SLOW COOKER ALFREDO MEATBALLS

(serves 4)

Ingredients:

*1 (26 ounce) package of frozen meatballs (I make my own)

*1 (15 ounce) can of Alfredo sauce 

*1/2 cup whole milk

*1/2 teaspoon oregano leaves

*1/2 teaspoon dried thyme

*1/2 teaspoon ground black pepper

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 teaspoon smoke paprika

*1/4 teaspoon crushed red pepper flakes

*1/3 cup sun dried tomatoes

*1/2 cup freshly grated parmesan cheese

Directions:

~Place 1 (26 ounce) bag frozen meatballs into a medium to large slow cooker (crockpot).

~Pour in 1 (15 ounce) jar of Alfredo sauce

~Pour in 1/2 cup whole milk.

~Add in 1/2 teaspoon oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon ground black pepper, 1 teaspoon onion power, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes.

~Pour in 1/3 cup sun dried tomatoes and 1/2 cup freshly grated parmesan cheese.

~Stir to mix up a little mix.

~Cook, covered on low for 4-5 hours.

~Serve over mashed potatoes  or egg noodles 

Cheesy Potato Hamburger Soup

 A very hearty tasty soup.   I cook in the slow cooker, but you can cook it on the stove.

CHEESY POTATO AND HAMBURGER SOUP

(serves 6-8)

Ingredients:

*1 1/2 pounds ground beef

*1 medium yellow onion, diced

*2 garlic cloves, minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*6 cups chicken stock

*6 cups russet potatoes, peeled & cut into bite size pieces (about 4-6 potatoes)

*1 ( ounce bag) mixed veggies 

*3 teaspoons dried basil

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon Worcestershire sauce

*1 cup whole milk

*1/2 cup heavy cream

*2 tablespoons cornstarch

*1 (8 ounce) container Velveeta cheese, cubed

Directions:

~In a large skillet, cook medium heat, add 1 1/2 pounds ground beef, 1 medium chopped yellow onion, and 2 minced garlic cloves,  until ground beef is browned.

~Drain any excess grease and add to slow cooker or to a stock pot.

~Add 6 cups chicken stock, 6 cups potatoes peeled and cut into bite size pieces,  1 8 ounce bag frozen veggies,  3 teaspoon dried basil, 1 tablespoon dried parsley flakes, 1 teaspoon dried oregano, and 1 teaspoon Worcestershire sauce. 

~Stir until mixed.   Cook on low for 6-8 hours in slow cooker (or until potatoes are fork tender or cook over low heat in a covered stock pot for 40-45 minutes or until potatoes are for tender.

~In a small bowl, whisk 1 cup milk, 1/2 cup heavy cream and 2 tablespoons cornstarch until smooth.

~Add mixture to soup along with 8 ounces cubed velveeta cheese and stir until cheese is melted.

Dulce de Leche

Super easy to make and so good.  I love it on ice cream, cheesecake, to dip apples in and on and on. 

The shorter cooking times will produces a light colored caramel, while the longer time produces a darker richer caramel.  

DULCE DE LECHE

(makes 1 can)

Ingredients:

*1 (14 ounce) can sweetened condensed milk

*Water

Stove Top Directions:

~Remove label from can.

~Place can into a large pot and fill with water about 2-3-inches over the can.

~Bring to a boil.

~Reduce heat to a simmer, and simmer for 2-3 hours (check to make sure water stays a couple inches about the can).

~Remove from heat and allow to cool.

~Remove lid, and enjoy.

Oven Directions:

~Preheat oven to 425 degrees.

~Pour sweetened condensed milk into a pie plate and cover lightly with aluminum foil.

~Place pie plate into a large roasting pan.

~Carefully pour water into roasting pan, filling to about 1-inch deep.

~Bake for  90-120 minutes.  

~Allow to cool.

~Whisk to remove and lumps.

Slow Cooker Directions:

~Remove label.

~Place cans on their side.

~Cover cans with hot water about 2-3 inches over can.

~Set on low and cook for 8-10 hours.

~Remove from hot water and submerge in cold water.

~Allow to cool completely before opening.

Instant Pot Directions:

~Remove label.

~Place can sideways into instant pot liner.

~Fill water to line level on pot (making sure the can is fully submerged by 3-4 minutes.

~Put lid on and set on pressure cooke on hight for 35-40 minutes.

~Do a natural release.

~Allow to completely cool, before removing can from water.

***You can store Dulce de Leche in the refrigerator in a covered container for up to 14 days or freeze for up to 2 months.  

Chili Stew

 This is much thicker than my other chili recipe.  It's a great hearty meal.   Like mosts soups, this even tastes better the next day.

CHILI STEW

(serves 8-10)

Ingredients:

*2 tablespoons light brown sugar, packed

*1 1/2 teaspoon ground cumin

*1-2 tablespoons chili powder

*2 tablespoon onion powder

*1 tablespoon garlic powder

*1 tablespoon Italian seasoning

*1/2 teaspoon ground allspice

*1 teaspoon salt

*1 teaspoon ground black pepper

*2 tablespoons vegetable oil (I like to use bacon grease)

*2 teaspoons salt

*2 teaspoons ground black pepper

*1/4 cup all-purpose flour

*2 tablespoons vegetable oil (I prefer to use bacon grease)

*3 pound chuck roast or sirloin tip roast, cut into 1 1/2 inch pieces

*1 large green pepper, chopped

*1 large onion, chopped

*2-3 garlic cloves, minced

*4 cups stewed tomatoes (I can my own)

*2 (8 ounce cans) tomato sauce

*2 tablespoons tomato paste

*2 tablespoons Worcestershire sauce

*1 (15 ounce) can chili beans

*1 (15 ounce) can black beans or kidney beans, rinsed and drained

*1 (ounce) bottle of beer

*1 cup beef stock (more if needed as it simmers)

Stove Top Directions:

~In a small bowl, mix brown sugar, cumin, chili powder, onion powder, garlic powder, Italian seasoning, allspice, 1 teaspoon salt and 1 teaspoon pepper.

~Sprinkle cut up roast beef with flour, 2 teaspoons salt,. 2 teaspoons black pepper and 1 tablespoon of seasoning  mixture.

~Using a spoon or clean fingers rub flour mixture all over roast.  Making sure they are completely coated.

~In a large pot heat oil over medium heat.

~Once oil is hot, add seasoned roast beef.

~Sear roast beef on all sides.

~Add green peppers and onions, cook until peppers are soften, stirring often.

~Add garlic and cook for one minute, stirring continuously.

~Add in remaining seasoning mix and stir, cooking another minute.

~Add remaining ingredients and bring to a boil, stirring often.

~Reduce heat, cover and simmer for 60 minutes, stirring once in a while.

~Remove lid, and simmer another 60 minutes, stirring once in a while.

~Repeat last two steps once more.

~Serve with your favorite toppings.

Slow Cooker Directions:

~Follow stove top directions for the 9 steps.

~Add beef mixture to slow cooker.

~Add remaining ingredients to slow cooker.

~Cover and cook on high for 6-7 hours or low for 10-12 hours.

~Serve with your favorite toppings.

Instant Pot Directions (won't be as thick):

~Turn instant on to saute mode.

~In a small bowl, mix brown sugar, cumin, chili powder, onion powder, garlic powder, Italian seasoning, allspice, 1 teaspoon salt and 1 teaspoon pepper.

~Sprinkle cut up roast beef with flour, 2 teaspoons salt,. 2 teaspoons black pepper and 1 tablespoon of seasoning  mixture.

~Using a spoon or clean fingers rub flour mixture all over roast.  Making sure they are completely coated.

~Add oil to instant pot liner.

~Add seasoned roast beef.

~Sear roast beef on all sides.

~Add green peppers and onions, cook until peppers are soften, stirring often.

~Add garlic and cook for one minute, stirring continuously.

~Add in remaining seasoning mix and stir, cooking another minute.

~Add remaining ingredients and stir, making sure you deglazed the bottom of the pan.

~Add lid and put on pressure cook mode, making sure valve is sealed. 

~Pressure cook for 60 minutes.

~Do a quick release.

~Serve with your favorite toppings.

Mississippi Pot Roast

 This is my family's favorite way to have roast beef.   You can make an excellent gravy from the drippings.  Super easy to make.  I normally make it in the instant pot, but it's just as good made in a slow cooker.

MISSIPPI POT ROAST

(serves 6-8)

Ingredients:

*3-4 pound chuck roast (or your favorite boneless roast)

*1 (1 ounce) packet Au Jus Sauce

*1 (0.4 ounce) packet buttermilk ranch dressing mix

*1/2 cup (1 stick) butter

*6-8 pepperoncini peppers (I use about 6 whole, but you can use more if you prefer)

*1/4 cup pepperoncini juice

*1 cup beef stock

Instant Pot Directions:

~Place 3-4 pound roast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Close and lock lid.

~Select high pressure.

~Pressure cook for 2 hours.

~Do a nature release.

Slow Cooker Directions:

~Place r3-4 oast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Cover and cook on low for 8 hours or until fork tender.

~Make gravy out of juice if desired.

Taco Mac Soup

 Super easy to make.   Great way to use veggies up before going bad.   Easy to change this to chili mac soup by using chili seasoning rather than taco seasoning.

TACO MAC SOUP

 (serves 8)

Ingredients:

*1 teaspoon olive oil

*3 stalks celery, chopped

*3 carrots, peeled & chopped

*1 medium onion, chopped

*1 ( ounce) container of grape or cherry tomatoes

*1/2 red bell pepper, chopped

*1/2 green bell pepper, chopped

*1 pound ground beef

*1 ( ounce) package taco seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon ground cumin 

*2 teaspoons Worcestershire sauce

*1 (32 ounce) container of beef stock

*1 cup elbow macaroni

*sharp cheese, shredded (optional)

*sour cream (optional)

Instant Pot Directions:

~Cook macaroni as directed on package, drain and set aside (I do this once I get the soup going).

~Set instant pot to sauté mode.

~Once hot, add 1 teaspoon olive oil.

~Add all veggies and sauté for 3 to 4 minutes.

~Add ground beef and cooking until brown, breaking ground beef & tomatoes as they cook.

~Once browned, add taco seasoning, salt, pepper, and cumin, stir until well mixed.

~Add in Worcestershire sauce and beef stock.

~Place lid on and seal.

~Pressure cook for 6-7 minutes.

~Do a quick release. 

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

**You can add uncooked macaroni before the pressure cooking stage if you want.   I would add another 1 cup of beef stock or water if you do this, because the noodles will soak up a lot of the liquids.   I prefer them cooked separately.   

Stove Top Directions:

~Cook macaroni as directed on package, drain and set aside (I do this just before the soup is done).

~In a large stock pot, sauté veggies in olive oil for 4-5 minutes.

~Add ground beef and cooking until brown, breaking ground beef & tomatoes as they cook.

~Once browned, add taco seasoning, salt, pepper, and cumin, stir until well mixed.

~Add in Worcestershire sauce and beef stock.

~Bring to a boil.

~Reduce heat and simmer for 30-40 minutes.

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

Slow Cooker Directions:

~Cook macaroni as directed on package, drain and set aside (I do this right before the soup is done).

~In a large skillet, brown ground beef.

~Once browned add taco seasonings, salt, pepper, and cumin, stir until well mixed.

~Pour into slow cooker.

~Add in veggies, Worcestershire sauce and beef stock.

~Place lid on.

~Cook on high for 3-4 hours or on low for 6-8 hours.

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

Chicken Stew

If you have instant pot, you can have dinner ready with in the hour with the chicken completely frozen.  This is also great in a slow cooker if you aren't in a hurry.

CHICKEN STEW
(serves 6)

Ingredients:
*2 pounds chicken (I use boneless chicken thighs and breasts)
*1 teaspoon ground black pepper
*1 teaspoon salt
*3 pounds of potatoes, cut in large uniform pieces   (if using small potatoes,  keep them whole)
*2 large carrots, peeled and roughly sliced
*1 large onion,  roughly chopped (medium if you prefer not as many onions)
*3 garlic cloves, minced
*1 teaspoon dried rosemary
*1/2 teaspoon dried dill weed
*3 bay leaves
*1 teaspoons worcestershire sauce
*1 cup hot chicken stock (can use water)

Instant Pot Directions:
~Add all above ingredients in order that they are listed.
~Close lid and turn vent to seal.
~Pressure cook on high for 20 minutes.
~Do a quick release.
~Remove bay leaves
~Remove any large pieces of chicken and cut up.
~Return to pot and stir.

Slow Cooker Directions:
~Add all the above ingredients in the order they are listed.
~Close lid and cook on low for 6-7 hours, high for 4-5 hours.
~Remove bay leaves.
~Remove chicken and cut up.
~Return to slow cooker and stir.

French Dip Sandwich

A good sturdy bread is a must for this sandwich.    It's so good and filling.  This is normally made with roast beef, but i'm not a big fan of roast beef, so I use steak.

FRENCH DIP SANDWICH
 (serves 8)

  Ingredients:
* 4-5 pound sirloin tip roast, ribeye loin, or chuck roast
* 1 tablespoon kosher salt (optional, I don't use it, because their is enough salt in the canned stuff)
*2 tablespoon black pepper
*1 teaspoon ground oregano
*1/4 teaspoon ground thyme
*2 bay leafs
*2 large onions, slice thin
*6 cloves garlic, roasted (does't have to be roasted, but I think it adds more flavor)
*1 ( ounce) package of dry french onion soup mix
*1 10.5 ounce) can of beef consommé
*1 (10.5 ounce) can of beef stock
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce
*8 crusty deli sub rolls, toasted
*16 slices provolone cheese

Slow Cooker Instructions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of roast.
~Place into slow cooker.
~Add sliced onions and roasted garlic over steak/roast.
~Sprinkle dry French onion soup mix over top.
~Pour beef consommé, beef broth, Worcestershire, soy sauce and water over steak/roast.
~Cover and cook on low for 8 hours or high for 4 hours.
~Remove the roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.

Instant Pot Directions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of steak/roast.
~Turn the instant pot to sauté and add 1 tablespoon of olive oil when pan is hot.
~Sear steak/roast on both sides for 1-2 minutes, or until golden brown.
~Remove from pot and set aside.
~Add onions and sauté until tender.
~Pour beef stock into pan and scrape the bottom of the pan with a wooden spoon to lift up the bits of meat from the bottom.
~Add dry French onion soup mix and roasted garlic and stir it in.
~Add steak/roast back into pan.
~Pour beef consommé, Worcestershire, soy sauce and water over steak/roast.
~Add lid and seal.
~Cook on high pressure for 90 minutes.
~Do a natural release.
~Remove the steak/roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.

Porcupine Meatballs

Easy to make and so tasty.  Serve over egg noodles, rice or serve as is.

PORCUPINE MEATBALLS
(makes 20 small meatballs or 10 large ones)

Ingredients:
*1 pound ground beef
*1/4 cup uncooked white rice
*1/2 tablespoon dried parsley
*1 teaspoon Italian seasoning
*1/4 teaspoon paprika
*1/2 teaspoon garlic powder
*1/4 teaspoon black pepper
*1/2 teaspoon salt
*1/4 cup onion, finely chopped
*1 garlic clove, minced
*2 teaspoons Worcestershire sauce
*1 quart spaghetti sauce (I make my own)
*Parmesan cheese, shredded (optional)

Stove Top Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into medium large skillet.
~Pour 1 quart spaghetti sauce over meatballs.
~Bring mixture to a boil.
~Cover and reduce heat and simmer for 40 minutes.
~Serve and sprinkle desired amount of  parmesan cheese over it.

Oven Directions:
~Preheat oven to 350 degrees.
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into a 9x13 inch bring dish.
~Pour 1 quart spaghetti sauce over meatballs.
~Cover tightly with aluminum foil.
~Bake for 60 minutes.
~Serve and sprinkle with desired amount parmesan cheese over it.

Instant Pot Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into liner of the instant pot.
~Pour 1 quart spaghetti sauce over meatballs (if the spaghetti sauce is thick you may want to add water to it to avoid the burn notice).
~Place lid on and seal vent.
~Pressure cook for 15 minutes.
~Natural Release for 5 minutes and then do a quick release.
~Serve and sprinkle with desired amount parmesan cheese over it.

Slow Cooker Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into  slow cooker.
~Pour 1 quart spaghetti sauce over meatballs.
~Place lid and cook on high for 5 hours.
~Server and sprinkle desired amount of parmesan cheese.

Bacon Cheeseburger Soup

Easy soup to make on stove top, in a slow cooker or  in an instant pot.  Delicious and filling.

CHEESEBURGER SOUP
(6-8 servings)

Ingredients:
*1 1/2 pounds ground beef

*1 pound bacon, chopped, cooked and drained
*1 medium yellow onion, chopped small
*1 cup shredded carrots
*1 cup celery, chopped small
*2 garlic clove, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*1 tablespoon dried parley flakes
*1 tablespoon butter
*1 (32 ounce) container chicken or beef stock (I use salt free)
*4 cups russet potatoes, diced small (about 5or 6 medium potatoes)
*1 teaspoon Worcestershire sauce
*4 tablespoons butter
*1/4 cup all purpose flour
*1/2 teaspoon salt
*1 teaspoons ground black pepper
*10 ounces (2 1/4 cups) Velveeta Cheese
*1 cup whole milk
*1/2 cup heavy cream (or whole milk)
*1/4 cup sour cream

Stove Top Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~In same saucepan melt 1 tablespoon butter.
~Over medium heat, sauté onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies are tender,  (about 8-10 minutes), stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef and bring to a boil.
~Reduce heat to low and cover pan.
~Simmer for about 15-20 until potatoes are fork tender.
~In a medium saucepan, melt 3 tablespoons butter over medium heat (careful not to burn the butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in cooked chopped bacon.
~Stir into soup.
~Stir in sour cream and serve.

Instant Pot Directions:
~Select 'saute mode' on instant pot.
~Brown ground beef until browned, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~ Melt 1 tablespoon butter in instant pot.l
~Add onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies, sautéing for about 5 minted, stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef.
~Put lid on and seal pressure valve.
~Select 'pressure cook' for 6 minutes.
~Allow to natural release until cheese sauce is made and then do a quick release.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in cooked chopped bacon.
~Stir into soup.
~Stir in sour cream and serve.

Slow Cooker Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and place into slow cooker.
~Add onions, carrots, celery, garlic, basil, oregano, parsley flakes, potatoes, Worcestershire sauce, and stock to slow cooker.
~Place lid on a cook for 3-4 hours on high or 5--6 hours on low.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in cooked chopped bacon.
~Stir into soup.
~Stir in sour cream and serve.

Spicy Salsa Chicken Tacos

You can make this with a mild salsa or as spicy salsa as you want.  I like a little kick to it.  I also like to make my own flour tortillas for this recipe and I normally will deep fry the tortilla.

SPICY SALSA CHICKEN TACOS
(serves 5)

Ingredients:
*2 pounds boneless skinless chicken breasts
*2 teaspoon chili powder
*1 1/2 teaspoons cumin
*1 teaspoon onion powder
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1 teaspoon ground black pepper
*2 garlic cloves, minced
*1 1/2 cups of spicy salsa (I can my own)
*3 tablespoons fresh cilantro, chopped (or 2 teaspoons dried)
*10 flour tortilla (optional:fry in a little hot oil until lightly browned and fold in half)
*1 -2 cups Mexican blend cheese
*1 small yellow onion chopped (optional)
*Romaine lettuce, shredded (about 1 1/2 cups)
*1 tomato, diced (optional)
*Sour cream (optional)
*Hot Sauce (optional)

Slow Cooker Directions:
~Place chicken in slow cooker.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Pour salsa over chicken.
~Cook for 4-6 hours at the high setting.
~Remove chicken, and carefully shred.
~Return to slow cooker and add chopped cilantro (or dried)
~Cook for another 10 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Instant Pot Directions:
~Add 1 teaspoon of olive oil to bottom of instant pot pan.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Put lid on, and turn vet to sealing.
~Set Instant Pot to Poultry mode for 14 minutes or Pressure Cook for 13 minutes.
~Do a quick release.
~Remove chicken, and carefully shred.
~Return to instant pot pan and add chopped cilantro (or dried)
~Allow to sit for 2 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Roast Beef Soup

Super easy soup to make.  You can cook it on the stove or in a slow cooker.  Nice comfort food on those cold winter days.

ROAST BEEF SOUP
(serves 8)

Ingredients:
*2 1/2 pound sirloin roast (or a roast of your choosing), cut into 1 inch cubes
*1/4 cup flour
*1 teaspoon ground pepper
*1/4 teaspoon salt
*1 tablespoon Italian seasoning
*1 teaspoon garlic powder
*4 large carrots, sliced
*2 celery sticks, sliced
*1 large onion, sliced thin
*2 tablespoons olive oil (or oil of your choice)
*1 (1 ounce) package dry onion soup mix
*1 1/2 tablespoons tomato paste
*1/2 tablespoon Worcestershire sauce
*4 cups beef stock/broth
*2 cups egg noodles

Directions:
~In  large zip-loc bag, combine flour, pepper, salt, Italian seasoning and garlic powder and mix well.
~Add cubed roast and seal bag.
~Shake until well coated.
~Heat oil over medium high heat in a large stock pot.
~Add coated roast and cook until brown, stirring often (around 5-7 minutes).
~Add carrots, celery, onion, dry onion soup mix, tomato paste, Worcestershire sauce and beef stock.
~Bring to a boil.
~Reduce heat, cover and simmer for 4 - 5 hours or until roast beef is tender and veggies are tender.
~Add egg noodles and cook for another 10-15 minutes or until noodles are tender (stirring once in a while).
~Serve hot.

Slow Cooker Directions:  Cook roast as directed above.  Place roast in slow cooker and add the rest of the ingredients, minus the noodles.  Cook on low for 8 hours.  Add cooked noodles and stir.   Cook until noodles are tender. Serve hot.

Instant Pot Directions:
~In a large zip loc bag, combine flour, pepper, salt, Italian seasoning and garlic power and mix well.
~Add cured roast and seal bag.
~Shake until well coated.
~Put instant pot on sauté mode and add olive oil.
~Once hot, add coated roast and cook until brown on all sides.
~Add beef stock.
~Turn of sauté mode and put on pressure cook mode.
~Pressure cook for 30 minutes.
~Do a quick release.
~Add carrots, celery, onion, tomato paste and worcestershire sauce.
~Pressure cook again for 15 minutes.
~Do a quick release.
~Stir in cooked egg noodles.

Veggie Pasta

One pot easy meal.  Great for a side dish or for a meatless meal.  Grill some chicken to put over it is also very good.

VEGGIE PASTA
(serves 6)

Ingredients:
*1 (12 ounce) box of linguine
*2 large tomatoes, diced
*1 large sweet onion, cut into slices
*6 garlic cloves, sliced
*1 cup sliced fresh mushrooms
*1/2 green pepper, sliced & seeds removed
*1/2 red pepper, sliced & seeds removed
*1/4-1/2 teaspoon red pepper flakes (depending on how spicy you like it).
*3 teaspoons dried oregano leaves
*1 teaspoon dried basil
*5 cups chicken stock (or vegetable)
*2 tablespoons olive oil
*2 tablespoons butter
*1/2 -1 cup fresh grated Parmesan cheese
*1 teaspoon salt
*1/2 teaspoon ground black pepper

Directions:
~Throw linguine, tomatoes, onion, garlic, mushrooms, green pepper, red pepper, red pepper flakes, oregano, basil & chicken stock into a large pot.
~Drizzle olive oil over top.
~Cover and bring to a boil.
~Reduce heat and simmer for about 15 minutes, stirring every 5 minutes.
~Stir salt, pepper & Parmesan cheese into mixture, making sure that any liquid remaining is mixed in well too.

Variation:
`Cook in slow cooker method:
 ~Bring chicken stock to a boil.
 ~Pour chicken stock into slow cooker, add linguine, tomatoes, onion, garlic, mushrooms,  green pepper, red pepper, red pepper flakes, oregano & basil.
 ~Stir every hour if possible.
 ~Add salt, pepper & Parmesan cheese into mixture & serve.

Spaghetti Sauce

Homemade spaghetti sauce has so much flavor and is so easy to make.  The best thing is you can make it ahead of time and fresh or can it.  You then have it ready anytime to you want it.

SPAGHETTI SAUCE

Ingredients:
*2 teaspoons olive oil
*1 medium onion, chopped
*6 garlic cloves, minced
*2 (28 ounce) cans whole Italian peeled tomatoes (I use the tomatoes I can)
*1 1/2 teaspoons salt
*1/2 teaspoon black pepper
*1 teaspoon granulated sugar
*2 bay leafs
*1 1/2 teaspoon dried oregano
*1 teaspoon dried basil

Directions:
~In a large saucepan over medium heat, sauté garlic and onion in the olive oil, until onion is translucent (careful not to burn the garlic).
~Stir in the rest of the ingredients.
~Reduce heat to low, cover and simmer for 2 - 3 hours or cook in slow cooker for 5-6 hours.
~If you like your spaghetti sauce smooth (my family does), use an immersion blender or blender to blend up the tomatoes.  
~Serve over spaghetti or chicken.

Bacon-Chicken-Potato Soup

I had extra bacon & it was a cold winter Michigan day so I put this recipe together.   It was a hit.   I like quick soups.

BACON-CHICKEN-POTATO SOUP
(serves 8)

Ingredients:
*6 slices bacon, cooked & crumbled
*1 boneless skinless chicken breast, cooked & shredded
*2 tablespoon butter
*1 large onion, chopped
*3 stalks celery, chopped
*2 garlic cloves, chopped
*3 medium carrots, sliced
*4-6 russet potatoes (6 cups), peeled & cubed
*6-8 cups chicken stock
*1 teaspoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*2 bay leafs
*1 teaspoon salt
*1 teaspoon ground black pepper
*2 cups shredded cheddar cheese

Directions:
~In a large stock pot, melt butter.
~Add carrots and potatoes and sauté for 3-4 minutes.
~Add remaining veggies and sauté for another 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bay leafs, salt and pepper.
~Bring to a boil.
~Reduce heat to simmer and allow to simmer for 45 minutes or until potatoes & carrots are tender.
~Using a potato masher, blender or immersible blender to blend all the veggies to semi-smooth.
~Add chicken, bacon & cheese and simmer for another 10 minutes, stirring often.

Instant Pot Directions:
~Turn instant pot to sauté.
~Cook bacon until crisp
~Remove bacon, crumble and set aside.
~Once hot, add carrot and potatoes and sauté for 4 minutes.
~Add remaining veggies and sauté fr 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bayleaf, salt and pepper.
~Bring to a boil.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 15 minutes.
~Do a quick release.
~Using a potato masher or immersible blender, blend veggies until semi-smooth.
~Add cooked shredded chicken, bacon, cheese. Cover and allow to sit for 5 minutes to melt the cheese.

Slow Cooker Mac & Cheese

So easy to make, creamy & tasty.  Kids and adults seem to love this recipe.  You can throw the noodles in uncooked, just let it cook longer in the crockpot.  I prefer the noodles cooked ahead of time because they don't seem as mushy.

(forgetting to take a picture before people dove in = a messy picture)

CROCKPOT MAC & CHEESE

Ingredients:
*1 (16 ounce) box of macaroni, cooked & drained
*1 (8 ounce) velveeta cheese, cut into cubes.
*1 (16 ounce) bag shredded cheddar cheese
*3 cups whole milk
*2 (12 ounce) cans evaporated milk
*4 tablespoon butter, melted
*1 teaspoon salt
*1 teaspoon black pepper
*1/2 teaspoon garlic powder
*1 teaspoon hot sauce (optional)

Directions:
~In a large bowl, mix everything but noodles together.
~Add in cooked noodles and mix well.
~Put mixture into slow cooker & cover.
~Cook for 3 hours, stirring once in a while if possible.

**You can cook this in the oven if you would prefer.  Spray a 9x13 inch pan with a cooking spray.  Add the mixed ingredients, cover with aluminum foil and bake at 350 for 1 hour.


Variation:
`add small chunks of ham if desired.

Crockpot Candy

I also make this in my instant pot on slow cooker mode.  So easy to make and it makes enough to share with all your friends.  I love the mix of chocolates in this recipe.  This is a great recipe to take to a party.  It goes a long way.

CROCKPOT CHOCOLATE
(makes 120-125)

Ingredients:
*2 pounds of salted dry roasted peanuts (or salted peanuts)
*4 ounces of german sweet chocolate, chopped up
*1 (12 ounce) package semi-sweet chocolate chips
*1 (12 ounce) packages milk chocolate chips
*2 (16 ounce) packages almond bark, chopped

Directions:
~Put 2 pounds dry roasted peanuts on the bottom of a 4-5 quart crock pot or instant pot
~Layer 4 ounces chopped German chocolate, 1 (12 once) package semi-sweet chocolate chips, 1 (12 ounce) package milk chocolate chips, and 2 (16 ounce) packages chopped almond bark.
~Cook for 1 1/2-2 hours on low for a crock pot or use the slow cooker mode on the instant pot, do not stir.                                                                                      
~After candy has been cooking for 1 1/2 hours stir the mixture with a wooden spoon until smooth.
~Turn off slow cooker/instant pot
~Drop by teaspoons into mini cupcake liners.
~Let candy cool completely before eating.

Variations:
`I love substituting the dry roasted peanuts with  peanuts, but you can use any nut you would like.
`Substitute milk chocolate chips with Peanut Butter Chips or Mint Chips.
`Add 1 cup raisins to the mix.
`omit 1 cup of the milk chocolate and add 1 cup butterscotch chips.

Chili Rice Casserole

A great meal on those chili days (pun intended).  You can also make this with leftover chili.  This is very easy to make.  You can omit the cheese, if you can't do dairy.  Great gluten free dinner.

         (I made this half without cheese so those who were dairy intolerant could still eat it)


CHILI RICE CASSEROLE
(serves 10-12)

Ingredients:
*1 1/2 pounds lean ground beef
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, minced
*1 (1.25 ounce) package chili seasoning
*1 (30 1/2 ounce) can chili mix
*1 teaspoon chili powder
*1 teaspoon black pepper
*1 teaspoon salt
*1 quart stewed tomatoes
*1 (46 ounce) can tomato juice
*1 cup water
*1 1/2  cups rice
*2 cups shredded cheddar cheese
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~In a large dutch oven, over medium heat, cook 1 1/2 pounds ground beef, 1 chopped yellow onion, 1 chopped green bell pepper, 1 chopped red bell pepper and 3 minced garlic cloves until beef is browned.
~Drain any grease.
~Add 1 teaspoon salt, 1 teaspoon pepper, 1 (1.25 ounce) package chili seasoning,1 (30 1/2 ounce) can chili mix, 1 teaspoon chili powder, 1 quart stewed tomatoes, 1 (46 ounce) can tomato juice and 1 cup water.
~Bring to a boil, reduce heat and simmer for 2-4 hours.
~Add rice, cover and cook for 15 minutes.
~Preheat oven 350 degrees.
~Pour chili into a lasagna pan (12x15 inch).
~Sprinkle 2 cups cheese over top.
~Bake for 20-30 minutes.
~Serve and add a dollop of sour cream & sprinkle with green onions.

Variation:
`cook in slow cooker for 5-6 hours.  Add rice 2 hours before serving. Sprinkle cheese on after serving.

Slow Cooker Chicken Tacos

One day I was thinking about my friend Jenn.   She is an amazing mother of quads.   Because her life is busy, (whose wouldn't be with 4 little ones running around) she likes slow-cooker meals.  I decided to play around with a recipe that would be super easy to throw together and would taste wonderful.    My family really liked this, I hope she will too.  These are about 278 calories each if using the low-carb wraps (317 if using flour tortillas).

SLOW  COOKER CHICKEN TACOS
(serves 6)

Ingredients:
*1 pound boneless, skinless chicken breasts
*1 green pepper, chopped
*1 red pepper, chopped
*1 onion, chopped
*2 garlic cloves, minced
*1 1/2 cups chicken stock/broth
*1 bay leaf
*1 ( ounce) packet of taco seasoning (I use mild)
*2 tablespoon dried parsley flakes
*1 teaspoon dried dill weed
*1 teaspoon garlic powder
*1 teaspoon onion powder
*1/2 teaspoon dried basil
*1/2 teaspoon black pepper
*6 tortilla wraps (if watching calories use a low-carb wrap)
*1 1/2 cups reduced fat cheddar cheese, shredded
*1 tomato, chopped (optional)
*lettuce, shredded (optional)
*sour cream (optional)

Directions:
~Add chicken stock, bay leaf, parsley flakes, dill weed, garlic powder, onion powder, basil & pepper to slow cooker, mix ingredients together.
~Add chicken.
~Add red pepper, green pepper, onion & garlic.
~Cover and cook on low for 7-8 hours or on high for 4-5 hours.
~Remove chicken and shred.
~Return chicken to pot and mix.
~Scoop some chicken mixture on tortilla, top with tomato, lettuce & sour cream.

Rotisserie Chicken

This is so easy, so moist, and so good. I never buy it from the store anymore. The meat will fall off the bone, and the skin is nice and crispy. I use any left over meat for a pot pie, soup, or wraps.

ROTISSERIE CHICKEN

(serves 8)

Ingredients:

*2 teaspoon salt

*1/2 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoons paprika

*1 teaspoon dried thyme

*1/2 teaspoon cayenne pepper

*1/2 teaspoon black pepper

*1 teaspoon white pepper

*2 tablespoons minced garlic

*2 small onions, quartered

*2 (approx. 4 pound) whole chickens

Directions:

~Mix together all spices, in a small bowl.

~Remove giblets from chicken. (discard or freeze until ready to make chicken stock)

~Rinse chicken inside and out.

~Pat dry with paper towel.

~Rub each chicken inside and out with spice mixture.

~Place 1 onion (quartered) & 1 tablespoon minced garlic into the cavity of each chicken.

~Place chickens into a zip-lock bag and refrigerate over night. (if you don't have a bag, double wrap it with plastic wrap.

~Preheat oven to 250 degrees.

~Place chickens in a roasting pan.

~Bake uncovered for 5 hours. (internal temp. 180 degrees) Check it in 4 1/2 if your oven cooks hot.

~Let the chickens stan for 10 minutes before carving them. This will help to keep them moist.

Slow Cooker Directions:
~ I cut the seasoning in half (only because I can only fit one chicken into my slow cooker at a time).
~Place the chicken in the slow cooker after in sitting in the seasoning over night in the fridge.
~Cook on low for 7-8 hours or high for 6-7 hours.

Helpful Hint: If you aren't going to be home to put the chicken in the oven 5 hours before you are going to be home, use the delay timer on your oven that most ovens have.

If you have a small family, freeze the second chicken (raw), with the spices on and the onion & garlic in the cavity. When you are ready to use it, let it thaw and cook as directed.

Instant Pot Directions:
~Follow recipe as directed above, minus the oven.
~Add 1 1/2 cups of chicken stock or water into the pan of instant pot.
~Place chicken(s) in instant pot, on rack.  I can fit two in my large pot, but only one in the smaller ones.
~Place lid on and seal.
~Pressure Cook for  40 minus and allow to natural release.