Easy, Cheesy, Crockpot ham & potatoes.

 So yea, it's been 5 years, I've been busy..  Who hasn't!  Now that we are in the time of virtual school and everyone has been home, easy dinner is a must!!  I found this recipe on pinterest from Tornadoughalli for these bomb Easy, Cheesy Crockpot Potatoes.  I made them for the 40th birthday party and they were a huge hit!  So I decided to play on them a bit.  We love ham and cheesy Potatoes in our house!  So I used her potato recipe, which is SO EASY!!  But made changes to it to make it more what we would like.  

1 32 oz bag frozen diced potatoes
1 medium onion diced (we don't do onions here, so I used 1 TBSP of onion powder)
1 cup sour cream
1 10.5 oz can cream of chicken soup (We used Broccoli Cheese Soup, but any cream of whatever you have it good)
1/2 tsp garlic powder
Salt and pepper to taste
4 TBSP butter melted
3-3.5 cup shredded cheddar cheese
1/2 cup water
Cubed ham (I used about half of what I had & it was plenty). 

Instructions

• In crockpot add your potatoes, onions, sour cream, soup, garlic powder, onion powder, salt, pepper, butter and 2 cups shredded cheese.
• Place lid on and cook on low for 4 hours.
• Remove lid and sprinkle with remaining cup of cheese and cover again for about 15 minutes until cheese is melted.

We always love a little Veggies with our meals, so I was going to add Peas, but I didn't have any, so we used Green beans.  I steamed them in the micro for 4 minutes and then added them to the crockpot for the remaining 30 minutes.  They were perfectly crunchy and delicious.  

Photos coming soon!  We ate it all and didn't get photos!! LoL

Dr. Pepper Pot Roast

I've always made pot roast with onion soup mix and mushroom soup.  Gets boring to eating the same things over and over...

Ingredients:

• 1 pot roast (we've used different types of roast, most recently a sirloin tip roast)
• 1 packet of Lipton Dry Onion Soup Mix
• 1 can of Dr. Pepper (or any soda you prefer to try)

Directions:

1. Place roast in crock pot
2. Pour packet of onion soup mix and soda over roast
3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

Crockpot Chicken and Broccoli Over Rice

Ingredients
Makes 4-6 Servings

• 3-4 boneless skinless chicken breasts
• 14 ounce can Cream of Chicken Soup
• 14 ounce can Broccoli Cheese Soup
• 14 ounces Chicken Broth
• a pinch - Black Pepper, Celery Salt, White Pepper, Cayenne pepper
• 1/4 teaspoon garlic salt
• 6 cups steamed broccoli florets (Boiled in hot water for 3 minutes then drained)
• Shredded cheddar cheese (if desired - we use it to top)

Directions

1. Place soups, chicken broth, seasonings and garlic salt into a crockpot over low heat.  Whisk until smooth.  Add chicken, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use forks to shred into pieces.  Stir in broccoli
3. Serve over steamed rice and sprinkle with cheese if desired.

[pictures coming soon]

Super Easy Shredded Chicken Tacos

So, I really don't like meals that take me forever to put together, I usually realize I have no ingredients for most of what I want to make.  My favorite thing, is my crockpot.  This meal was totally made for me!  We've been in a funk lately.  Today, I decided to give chicken tacos a shot.  SO EASY!!  

This is what you need.
1 package Taco Seasoning (do not mix with water)
4 Boneless, Skinless Chicken Breasts, (I used frozen)1 16oz jar Salsa (any kind you want)

1 can black beans

Dump all ingredients into a crockpot.  Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken will shred easily with a fork.

Serve over tortillas (we used flour), with lettuce, cheese, avocado, whatever you love with your tacos!!

{photos coming soon}

Yummy Chicken Cream cheese in the crockpot!

I found this recipe via Pinterest.  I decided to try it and give it my own spin!

the Recipe calls for the following:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Differences in mine:
I used two Large frozen breasts, 1/3 less fat cream cheese, and half jar Hot Salsa (I didn't have any Rotel).  But otherwise I used the black beans and the corn.  

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Salsa.

Cover & cook in your Crock Pot on low for 6-8 hours.
I stirred it after 5 hours
You can shred the chicken when it is done, or just leave it as is.
This is what it looks like after 6 hours (shredded):

I served it on a 100% whole wheat tortilla with Cheese and spanish rice.  Hubby loved it!  I took photos, but must find them!

Awesome Slow Cooker Pot Roast!!

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did.  It got rave reviews from the peanut gallery, which consisted of my Husband, my Mother, and even my 3-year old enjoyed the carrots, potatoes & sauce (just not the meat).  Can't win them all!


I'm not too picky with my meat, I usually buy whatever I can find cheapest, tonight it was a 2.5 lb Top round roast.  It had very little fat and was the perfect meat!  I will put down what my recipe, but using only 2.5 lbs of meat, you could cut it down to 1 can of mushroom soup and less water.  The gravy was really good, but I'd have liked it to be thicker.  


What you need:
Crock pot
2.5 lbs meat

salt & pepper

1/2 onion
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water

Russet Potatoes (we used 5 & peeled & cut them in half)

1 - bag Mini Carrots

Directions:

1.  salt & pepper meat to taste

2.  in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

3.  Cut onion & throw in (we quartered the onion)

4.  Cook on High for 5 hours

5.  Add potatoes and mini carrots

6.  Cook another 3 hours on low

It was a divine meal!  The meat was super tender and the gravy was very flavorful.  

Italian Chicken in the Crockpot!

I'm all about the crock pot!  Summer's here in Arizona are NOT meant for oven usage or grilling!  So while everyone else is happy outside grilling, all we'd have to do is throw the food on the sidewalk to cook it.  Sounds yummy right?  No, which is why the crock pot is such an easy thing!  It doesn't make the house hot like the oven, and you're not melting using the grill!  

This was an amazingly easy meal to make!  Even better was that my 3-year old tasted it!  How often does that happen?  

4 Boneless Skinless Chicken Breasts (I did use frozen breasts)

16 Ounce Bottle of Italian Dressing (I used low fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.

Sprinkle Italian seasoning on the potatoes.

Cook on low for 6-8 hours.

I apologize now for the horrible plated photograph, this is what happens when the natives are restless.