French Dip Sandwiches

One eye of round roast (fat trimmed off)- covered in sea salt (and/or garlic salt) & crushed pepper.
One can of beef consume

Cook in the crock pot on low.
I also throw in some onions ...and peppers (for me).
You can shred the meat after several hours. Buy your favorite sandwich rolls and wallah...french dip!

Save your meat & make Bethany P.'s Sheppard's pie the next night ( http://recipemamas.blogspot.com/2007/10/shepherds-pie.html)

LIME CHICKEN

whisk together:

juice of 4 limes

juice of 1 lemon

3 cloves of garlic minced

3 T. fresh chopped cilantro

3tsp veg oil

1/2 tsp red pepper

2 shakes of pepper

3 shakes of salt

Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!

Crock-pot FAVORITES!

Here are some very easy, crock-pot recipes:

Note: these are all pork chop recipes, but I've tried a few with chicken breasts & they work great too!

Spray fry pan and crock pot with non-stick spray. Brown pork chops on both sides and salt & pepper (garlic salt, if desired).

Place each in crock pot as you top each with:

**Barbecue Style: One slice of lemon. Spread each chop with 1-2 T. brown sugar. Pour 8 oz. can of tomato sauce over all. Cook on high setting for 3+ hours or on low for 6 hours. Serve with baked potato or mashed potato or potato casserole.

**Hawaiian: One pineapple ring on each chop, then cover each with 1-2 T. brown sugar. Pour remaining pineapple juice over all (should be about 1/2 to 3/4 cup?). Cook on high setting for 3+ hours or on low for 6 hours. Serve with rice.

**Savory: One granny smith apple ring or apple sauce. Top with 1/4 c. golden raisins. Pour 1/2 c. apple juice over. Cook on high setting for 3+ hours or on low for 6 hours. Serve with couscous or rice.

**Mexican: Pour green chili sauce over and cook on high setting for 3+ hours or on low for 6 hours. (Also works well with a pork roast for chili verde, but cook about 5-6 hours.) Serve with corn or Spanish rice.

ANY of these can also be made in the oven. Place chops in a greased 9x13, cover with foil and bake at 350 degrees for 60-75 minutes.

HEAVENLY Angel Chicken

6 Boneless, skinless chicken breasts
1/2 C. melted butter
1 Pkg. Good Seasons Italian salad dressing mix
1 can golden mushroom soup (I use cream of chicken, Kent doesn't do mushrooms)
1/2 C. chicken broth
4 oz. cream cheese
pinch of dried onion
1/4 tsp. ground garlic (optional)

Cut chicken breast into fourths, so the flavor can be absorbed into all the pieces. (boneless center-cut pork chops are also good). Place chicken in the crock pot. Mix together butter, dressing mix, soup, broth, cream cheese, onion and garlic. Cook on low for 4-6 hours. Serve over angel hair pasta.

Cathy's Creamy Chicken

This is our all-time family favorite and similar to one that Meredith posted early on!
***I usually half this entire recipe, this will feed a VERY large family of like 6 or more??***

5 chicken breasts
2 cans of cream of chicken
1 can of chicken broth
3 TBSP. of Italian Seasoning
I also add Trader Joe's 21 Seasoning salute or another something.... (I like seasony sauce).

Cut the breasts into strips...or just buy the strips!! Cook 6 hours on high or 8-9 hrs on low.
1 hour prior to eating I'll add a 3/4 cup of cream cheese OR sour cream.

Serve over rice or noodles.
We prefer the rice and I'll steam vegetables with that--- it's a perfect meal!

Chicken Cordon Bleu (crock-pot)

I made this last night and it turned out GREAT!

4 boneless, skinless chicken breasts
4 slices of swiss cheese
4-8 slices of ham (depending on size and how ham-my you want it).
2 Tbsp. of butter
1 can of cream of chicken
3 Tbsp. of milk
3 Tbsp. white wine (optional)
1/4 tsp. of pepper
(I also add a little seasoning to mine-- 21 seasoning salute from Trader Joe's- the best!)
Sliced bacon is also an option & keeps your chicken MOIST!

I flatten my chicken with a mallet/meat tenderizer it makes it so much easier to roll. Place ham and cheese on top of chicken, roll up (also, this in the time to add the bacon around the outside of the roll, if you choose) and secure with toothpicks (I use 2 in each--just dont forget about them ;)).

Melt the butter in a pan on the stove. LIGHTLY brown each roll, DO NOT overcook! I do about 1 min. or so on each side.

Place in slow cooker, combine the remaining ingredients and pour over the top. Try to make sure the the chicken almost fully covered, it won't dry out that way. Cover and cook on low for 4-5 hours. I will usually add sliced potatoes and carrots to have a complete meal!

Easiest Chicken Burritos

I stole this recipe from Pimp my Dinner - we had it for dinner tonight and it was SO EASY and SO GOOD!

4 frozen chicken breasts (you don’t even have to thaw them beforehand)
1 15 oz. can of corn (drained)
1 15 oz. can of black beans
1 16. oz. jar of salsa
sour cream (optional)

Place all four ingredients in the crock pot for 3-5 hours (until chicken is cooked enough to shred easily). Shred chicken and stir all ingredients together. Place in soft flour tortillas and add cheese, lettuce, sour cream, salsa, and any other taco toppings you prefer.

Crockpot Roast

1 beef roast
1 envelope Itailan dressing
1 envelope brown gravy dressing
1 envelope ranch dressing
1 envelope onion soup mix dressing
1/2 cup water

Place roast in crockpot, sprinkle seasonings on top of roast. Place the water around the roast. Cook on low for 8-10 hours. It is yummy over rice or mashed potatoes. Enjoy! I hope I did this right, I have never done a blog before! (By Jennifer)

Italian Meatballs

-These are an easy dish done in the crock pot and very delicious! I have to give my sweet cousin, Alyssa, credit for this wonderful recipe.

Ingredients:
2 28oz cans Seasoned Diced Tomatoes (seasoned w/garlic, basil, oregano--or buy plain and season them yourself)
1 6 oz can Tomato Paste
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
Frozen, store-bought meatballs (about 7/adult)

Put all ingredients in crock pot. Cook on low 8-10hrs, or high 4-6 hrs. Serve over egg noodles. Enjoy! (by Meredith)

Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)

Crock Pot Chicken

4-6 Chicken breasts (can be put in frozen)
1 pkg. Italian dressing mix
1/4 C. Butter

Place chicken in crock pot, cut up butter on top, and sprinkle italian mix on top (just the powder, don't make up the dressing). Cook on high 3-4 hrs, or on low 8-10 hrs

About 1/2 hour before serving....
Combine:
1 pkg (8 oz) Cream Cheese, softened
1 can Cream of Chicken Soup

Pour over chicken and cut up chicken. Delicious served over rice or noodles. (by Meredith)