Tag Archives: crock pot

Mexacini Chicken (Crock Pot Mexican Pepperoncini Chicken)

mexicanpepperoncinichicken
A Mexican Twist on Pepperoncini Chicken. Turned out FANTASTIC!

3 Fresh Thawed Chicken Breasts
Rub Crock with 1/2tsp Extra Virgin Olive Oil
1 Chicken Broth Cube 1/3c Water
1 16 oz. jar Pepperoncini (NOT JUICE), cut tips, halve long way
1tsp Juice from Pepperoncini jar, discard rest of juice
1 can Roasted Garlic Tomatoes, drained
1/2c Salsa
1/4tsp Liquid Hickory Smoke
1/2 Red Onion
1/2tsp Garlic Powder
1/2tsp Cumin Powder
1/2tsp packed Brown Sugar
1/4tsp Chipotle Powder, or more to taste (Wait a while before adding more)
1/4tsp Sea Salt
1/4tsp Black Pepper
1/8tsp Cinnamon Powder

Rub about 1/2tsp Olive Oil in around Crock. (Pepperoncinis-Remove from jar. Destem. Halve long way. Add to crock, with 1 tsp Pepperoncini Juice from Jar.) Add everything, except Chicken. Stir. Then, top with Chicken. Cook on low 6 hours.
Serve on Soft Shells with: Sour Cream, Shredded Cheese, etc. Or, on Bun of choices. Or, over Rice.
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Easy Pesto Pot Pie

pesto pot pie(Sorry, last minute photo.)

3-4 Chicken Breast, thawed (From 3lb bag)
OPTIONAL TO ADD 1/2 lb Turkey Kielbasa, sliced (I skipped)
1/8 – 1/4tsp Sea Salt
1/4tsp Pepper

1.5c fresh Carrots, sliced
2c Fingerling Potatoes, halved
1c Onion
1c Baby Bella Mushrooms, sliced
1/2c Peas (Add Last hour)
1-2 cans Cream of Mushroom (I used 1)
1 can Artichokes, drained
1/3 Pesto
2 sm. Dried Bay Leaves

Canned Biscuits (I used flaky)
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray Crock Pot. Add Vegis, then rest. Cook on Low 4-6 hours. Sprinkle Biscuits, well, with Grated Parmesan Cheese. Bake according to instructions. Serve Biscuit in bowl topped with Pesto Pot Pie.

OPTIONAL to skip Potatoes in Pot Pie, and SERVE OVER MASHED POTATOES… OR EVEN Oven Baked Seasoned Cubed Potatoes (Try tTt’s Potatoes or tTt’s Mashed Taters).
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Spicy LOADED Tortellini Soup

spicytortellinisoup2

1/2 lb. Ground Chorizo Meat, browned
4c + 1/2c to 5c Water (I do 4.5c)
3 Beef Broth Cubes
1 can Black Beans, drained well
1 can Chili Beans, undrained
2 cans Roasted Garlic Tomatoes, undrained
1 can Tomato Soup, undiluted
3/4c Mild Chunky Salsa
1 Sweet Red Bell Pepper
1 over sized cup Sweet Potato, diced smallish
1 Onion
1/2tsp Chili Powder
1/2tsp McCormick’s Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Fresh Cracked Black Pepper
1tsp Dried Parsley

1/2 – 12 oz. bag Barilla 3Cheese Dried Tortellini

Cook Meat. Add all, except Dried Noodles, to Butter Flavor Cooking Sprayed Crock Pot. Cook on Low 6-8 hours. Last 20-30 minutes, or so, add in Dried Cheese Tortellini. Cook til nice and soft.
Optional: Spinach.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

sauerkrautkielbasaroasttttmashedpotatoessauerkrautroast2
sauerkrautroast1
1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Crock Pot Mexican Bean Burritos

mexicanbeanburritos

1 lb. Dried Pinto Beans
6c Water + 4 Beef Broth Cubes
1c + 2/3c Bacon Ends
1/8tsp Hickory Flavored Liquid Smoke
1T Balsamic Vinegar
1c Red Onion
1 Green Pepper
1/2tsp Garlic Powder
1/2tsp Cocoa Powder (Yes, Add!)
1tsp Chili Powder
1/2tsp Cumin
1/4tsp Pepper
1/8-tsp Sea Salt
1tsp Dried Oregano
1/4tsp Red Pepper Flakes
1/4tsp Chipotle Powder
4T UN-Sweetened Raisins (Added Last Hour)

Shell of choice: Soft Shell, Hard Shell, Lettuce Wrap, Egg Roll Wraps, Rice Wrap
Toppings (All Optional, just ideas): Louisiana Hot Sauce, Tomatoes, Salsa, Sour Cream, Shredd. Cheese, Rice (Cooked in Broth)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, Raisins. Last 1-1.5hr, Mash Beans, then  add Raisins. Cook on high 1st hour, then low for about 8-9 hours. Serve with Toppings on Shell of Choice (Optional to heat skillet, spray with Butter Flavor Cooking Spray, then Brown each side. Sprinkle at end with Garlic Powder or Garlic Salt is Optional.).
We just do Bean and Cheese, maybe Hot Sauce n Sour Cream. Then Brown!

* NOTES:
– If using Egg Roll Wraps or Soft Shells. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Egg Roll Wrap/Soft Shell.
-Optional to Saute Vegis and Bacon, before adding to crock. I skipped, just threw all in. Was DELICIOUS!
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REPOST – The Reason the Chicken Didn’t Cross the Road Soup (tTt’s Chicken Noodle Soup)

tttchickensoupa
No Need to Look Any Further… You Just Found the One And Only Chicken Noodle Soup Recipe KEEPER! And, the answer to the long time question, “Why didn’t the Chicken cross the road?”

12 cups of Water
12 Chicken Broth Cubes
Few good shakes of Basil (About 1/2 TBSP Dried)
Few good shakes of Oregano (About 1/2 TBSP Dried)
Few good shakes of Course Ground Pepper (About 1/4 tsp)
Palm full chopped FRESH Italian Parsley (About 1/4 cup*)
4 frozen Chicken Breasts (Average size from 3lb. bag)
Cook chicken and above seasoning in broth until chicken is done.
Cut chicken into pieces, return to pot
Add in:
3 carrots
3 celery sticks
2 small/medium onions, cut to desired size
1 cup chopped Spinach *Optional
1c Mushrooms *Optional
1/2c Peas *Optional, we add same time noodles
Cook until veggies are soft.
Then add 1/2 lb. Egg Noodles, cook until done.

* For Dried/Fresh Ratio, we use half the amount dried to the full amount fresh. 
Example: 2T Fresh = 1T Dried.
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Fall is Around the Corner! Check Out Our TONS of Chilis, Soups, and Stews

For Recipe Posts- CLICK HERE (Remember to click “Older Posts”, at bottom of page, to view more! As it only loads so many posts at a time.)
Here’s Just a FEW, of MANY:
falllogo1

For Recipe Posts- CLICK HERE (Remember to click “Older Posts”, at bottom of page, to view more! As it only loads so many posts at a time.)

Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

alarmeditalians1a

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes

Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese

Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.

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On Bread/ Buns/ Hoagies of Choice:alarmeditalian3
Low Carbs? Try Lettuce Wraps:
alarmeditalian2
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Tay’s Feisty Redheaded Beans N Rice (Louisiana Style-ish Red Beans N Rice)

redbeansandrice2
It’s Brilliance in the Mouth!

1 bag Dried Kidney Beans
About 1 lb. Chicken Breast
1/2 lb. Kielbasa Link
8c Water
3 Vegetable Broth Cubes
3 Chicken Broth Cubes
2 sm./med. Celery, 1/2 long way then slice
1 Onion
1T Louisiana Hot Sauce
2T Tomato Paste
3 sm./med. Dried Bay Leaf
2T Dried Parsley
1/8tsp TO 1/4tsp Sea Salt (I did 1/8tsp)
1/2tsp Chili Powder
1.5tsp Cajun Season

2c Instant Rice (That’s enough for our family)

*See NOTES for options. Lightly/BARELY Butter Crock (Butter Flavor Cooking Spraying crock, works.). Add all, EXCEPT RICE! Cook on High first 2 hours, then Low for 6 more hours. Or however you see fit.
Cook rice. I microwave. Skipping called for salt. Add 1 Chicken Broth Cube (Crushed), Rice, and Water into microwave safe bowl. Stir. Microwave per instructions, covered. Shake some Pepper onto Rice. (Chicken Broth in rice is Optional.)

Notes: 1/2 Green Pepper, chopped, is optional.  Red Pepper Flakes to kick up heat, is optional. Turkey Link works!
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Parmy Porkies/Piggies on Tomato Piles (Parmesan Pork (Or Chicken) over Delicious Tomato Rice)

parmporktomatorice

4-5 Pork Chops, I used Bone-In (Chicken can be used)
3/4tsp TO 1tsp MCCORMICK Montreal CHICKEN Season
1/4 Dried Basil
1/4 Dried Oregano
1/8tsp Garlic Powder

1/4c TO 1/2c Grated Parmesan Cheese (Store shelf kind- I did 1/4)
3-4T Mexicana Crema (Creamer/Ricotta/Sour Cream can be used)

*SEE NOTES. Butter Flavor Cooking Spray baking dish. Lay in chops (Or chicken). EVENLY sprinkle with Montreal Chicken Season. Then, Basil, Oregano, Garlic Powder.
Cook at 425 for 20 minutes. Then, mix Parm. Cheese and Crema. Spoon and light spread over tops. Cook additional 20-25minutes. Allow to set few minutes. (Optional to sprinkle with a lil more Parm. Cheese.) Serve over rice recipe below.

Delicious Tomato Piles:
2c uncooked Instant Rice
1c + 3/4c Water
1 Chicken Broth Cube, crushed
2T Tomato Paste
1 can Basil/Oregano Tomatoes, undrained
1/3 Green Bell Pepper, cut small
1/3 Red Bell Pepper, cut small (Optional)
1/2 Smallish Onion, chopped

Mix water with crushed cube, tomatoes, paste, peppers, and onions. Microwave, covered, according to instructions.

*NOTES: For photo I cooked Pork Chops in Crock Pot! I added Pork, Montreal Season, Basil, Oregano, Garlic. Cook on low about 4-5 hours. Last 1.5hour, spoon and spread Parm. Mix over each chop. Cook remaining time. Served over rice.
YOU CAN VERY WELL SPRINKLE TOP WITH SOME SHREDDED MOZ.CHEESE, over Parm./Crema Mixture. At same time adding Parm./Crema Mixture.
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Easy Breezy Greekies (Refreshing and Healthy Wraps)

easybreezygreekywraps
A lot of healthy recipes creamy up dishes with Greek Yogurt. It creamifies, it’s healthy, beneficial, low calories, etc. I thought, “Why not add flavored…?” So, I’m trying out a few. I thought these were alright. But, everyone else loved them. So, I’ll share.


Wrap of choice (Lettuce, Cabbage, Flat Bread/Pita Bread, Soft Shells, etc.)*

About 2lb. Fresh Thawed Chicken Breast
1 Hidden Valley Greek Yogurt Ranch Season Pkt.*SEE NOTES
3/4tsp McCormick’s Greek Seasoning
1/4tsp Lemon Pepper
1/8tsp Sea Salt, or to taste
1/2T Fresh Chives, minced
1tsp Grated Parm. Cheese (Store shelf kind)
1c packed Spinach, rough chop
5.3 oz. CHOBANI Lemon GREEK Yogurt (Last hr.) *SEE NOTES
Toppings:
Fresh Tomatoes, diced
Fresh Red Onion, thin sliced
Fresh COLD Cucumber, seeded/grated (Set in strainer on plate in fridge til use)
Shredded Moz. Cheese (Optional*)

Add chicken to Butter Flavored Cooking Sprayed crock. Top with Season Pkt., Greek Season, Lemon Pepper, Chives, Parm. Cheese, and Spinach. Cook on low 5-6 hours. Remove chicken, shred, and add back to crock. Mix in Yogurt (Or you can try mixing yogurt with cucumber and use as topping!). Cook on low another 20minutes.
Top onto shells (Or wrap/bread of choice: Lettuce leaves, Cabbage Leaves, Soft Shells, Bread, Gyro Bread/Flat Bread, etc.)
Top with FRESH Tomatoes, Onions, Cheese, and good amount of Grated Cucumbers.

Notes: I actually thought I was buying a Greek Season Packet. Then realized it was RANCH for Greek Yogurt. Not too sure if they are the same flavor, but, YOUR FAVORITE regular ranch may work. I preferred shell or breading for these. Try Mixing grated Cucumber with Yogurt and use as topping to top over Shredded Chicken!!!

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Cheesy Explosives (Fallen Apart Cheese Burger)

fallenapartcheeseburger

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced

Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
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tTt Chipotle Chicken Wraps

tttchipotlechickenwrap

Re-Posted, but, wanted to show how AMAZINGLY healthy, low carb., low. cals., this recipe can be!

3 lb. Chicken Breasts (Frozen)
1c Mild Salsa
2 small Onions (Or 1 large)
2/3c Water
1 Chicken Broth Cube
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced

Add to crock pot. Cook on Low for 4, or so hours. Serve on Lettuce Leaves, making lettuce wraps. Shells, Egg Rolls, over Rice (Rice cooked in 1/2 water 1/2 broth with splash of Lime and shake of dried Cilantro), in Salad, or Alone!
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Tay’s Philly’s Chickies (Chicken Philly Cheese Sandwich)

phillyschickies

3-4 Frozen Chicken Breast *See Notes
3/4c Water
1 Chicken Broth Cube, crushed
1/8tsp Liquid Hickory Smoke
1/2tsp Extra Virgin Olive Oil
1T + 1tsp Soy Sauce
1/4tsp Garlic Powder
3/4tsp MCCORMICK’S Montreal Steak Seasoning
Onion, sliced
Green Pepper, halved & sliced (Add last hr.)

Topping: Shredded Moz. Cheese and Mayo
Buns of choice (We used Whole Wheat) *See Notes

LIGHTLY/Barely Rub Crock with Butter. Add all, EXCEPT peppers.
Cook on Low 5hours. Shred Chicken and add in green pepper last hour. Last 15minutes, top with favorite shredded white cheese (We used moz.) Serve on toasted buns with Mayo.

Notes: I use chicken from 3lb freezer bag, to get idea on size. Low Carb Option is using Taco Shells, Wraps, Lettuce Wraps, Egg Roll Wraps, etc.
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Italian Sausage Submarines (Italian Sausage Subs)

Italian Sausage Submarines

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos

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AMAZING and EASY Chicken Fajitas w/ Peach Salsa

EASY Chicken Fajitas w Peach Salsa
Lower Cal. Lower Carb.

4 Chicken Breasts
1 Pkg. McCormick’s Fajita Seasoning
1 16oz. jar Peach Salsa (I used Newman’s Own)
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Onion
1tsp Jalapeno, deseeded and minced

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low 6hours, or so. Shred Chicken, add back to crock. Serve with Cheese, Sour Cream, and Lettuce (We used Red Romaine from Garden!).
Can eat on shells, in salads, over rice, etc. (We did shells).

*Notes: I use chicken from 3lb freezer bag, to give idea how much used. Also, above recipe is what I did. Next time, I will use thawed chicken (I used frozen) and I will add in vegis half way through.
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Easy Breezy Stewy (EASIEST Hearty Stew)

Easy Stew
Our NEW Go-To Stew Recipe. AMAZING!

About 1.5 lb Large Cut (I used Pork! Was GREAT!)
2c Water + 2 Beef Broth Cubes
1 can Tomato Soup, undiluted
1 Onion Soup/Dip Packet
1.5c Potatoes, diced
1.5c Carrots, sliced
1 sm. Onion
1c Celery, cut long way, sliced
1/4tsp Garlic Powder
1tsp Worcestershire Sauce
1/4tsp Pepper
1/2c Frozen Peas (Add last 30 minutes)

Rice for Serving (Optional)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low about 8 hours. Stirring occasionally. Serve with a few spoons of plain Rice (Optional).
easybeefstew2

Garlic Toast
1/2 tsp Olive Oil
2T + 1T Butter
1/2T Fresh Garlic, minced
1/4tsp Garlic Powder
1T dried Parsley
2tsp grated Parmesan Romano Cheese (Store shelf kind)
1/2tsp Dried Italian Season
1/8tsp Onion Powder
1/8tsp Sea Salt

Microwace 2T butter til boils. RIGHT AWAY, add minced fresh garlic. Set a few seconds. Then, add rest of seasoning, stir. Add in last tablespoon of butter. Microwave about 25-30seconds. Allow to set, to blend. I made when I started stew. So, it sat about 8 hours prior.
Cut bread. Microwave few seconds to soften/melt spread. Brush onto bread. Bake 425 for about 10minutes, or til toasted. Flipping 1/2way.
Cheese Bread: Sprinkle with cheese (We use Moz. or Italian) after 1/2way flip.
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The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

Shredded Pork with Coleslaw Sandwiches
Don’t be steered away from the # of ingredients. It’s mostly seasons. Ones we usually already have! And, it’s DELICIOUS!

1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp !)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps
Shredded Italian Cheese (Provolone/Moz. Works)

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to WARM or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.

*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
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The Chicken Italian Popeye (Italian Chile Chicken and Spinach Soup)

Italian Chile Chicken Spinach Soup

3 Chicken Breasts (About 1lb, or so)
6 Chicken Broth Cubes + 6c Water
Italian Dressing Packet
2 cans Green Chiles, slight drain
1 can Basil Oregano (Italian) Tomatoes, slight drain
1 Red Pepper
3-4c Spinach, chopped
2T Grated Parmesan Romano Cheese (Store shelf kind)
1/4tsp Red Pepper Flakes

Add all to Butter Flavor Cooking Sprayed Crock. Cook on low 8 hours.
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The Whiny Crabby Chicken Soup (White Wine Chicken N Crab Soup)

White Wine Chicken N Crab Soup
Crockin Up Some Elegance…

2 Frozen Chicken Breasts
1 pkg. Crab (Imitation or Real) Optional *SEE NOTES
5 Chicken Broth Cubes + 5c Water
2c Worth Vegetable Broth Cubes + 2c Water
1/4c White Wine (I used Movendo Moscato)

1 full Cup Sweet Onion
1 Garlic Clove, minced
1c Carrots, sliced
2 Celery Sticks, cut long way, sliced
1c Mushrooms, sliced
1c Zucchini, sliced (Added 1/2way through)
2tsp Dried Parsley
2tsp Dried Oregano
1/2tsp Paprika
1tsp Dried Thyme
1/4tsp Dried Rosemary
1/4tsp Sea Salt
1/4tsp Pepper
1 Dried Bay Leaf

LIGHTLY/BARELY Butter Crock Pot. Add all, except zucchinis (They get mooshy easily). Half way through, add zucchini and shred chicken (Add chicken back to crock). Cook on low about 6-8 hours.

*NOTES: Crab Meat Optional. Can skip, and just use chicken.
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Cow Pie Soup (Beef Pot Pie Soup)

Beef Pot Pie Soup
A name with a DIFFERENT meaning! A Pile of Hearty Beefy Deliciousness!

1lb TO 1.5lb. Ground Beef, browned*
1 pkg. McCormick Brown Gravy
1 can Cream of Mushroom
4 Beef Broth Cubes + 4c Water
2 Vegetable Broth Cubes (2c worth) + 2c Water
1/4c Water
1c, overfilled, Onions, cut
1.5c Carrots, sliced
1 + 1/4c Potatoes, diced
2 Celery, cut long way then sliced
1/2c frozen Peas (Added last 30minutes)
1c, overfilled, Mushrooms
1tsp Dried Parsley
1/4tsp Red Pepper Flakes
1/4tsp Pepper
1/4tsp Garlic Powder
Shredded Provolone Cheese (Top each bowl)

Butter Cooking Spray crock. Add all, except peas. Add peas last 30minutes. Cook on low, stirring frequently, for about 6-8 hours.

*Notes: I used ground Beef… You can use Ground Turkey, cooked. Or Beef Stew Meat. Or Steaks. Or Pork Chops.
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Enchi-Balls (Enchilada Meatballs over Delicious Peppered Rice)

Enchilada Meatballs

About 20 oz. Frozen Meatballs
1 can Green Enchilada Sauce
1-1.5T Tomato Paste
3/4 Onion
1tsp Garlic Clove, minced
1/2tsp Chili Powder
1/4tsp Cumin
1/4tsp Dried Cilantro
1/8tsp Sea Salt
2T Crema Mexicana* (Last Hour)

Instant Rice (Cooked in Chicken Broth- I use crushed broth cubes. Season with Pepper)

Add all, except crema and rice, to Butter Flavor Cooking Sprayed crock. Cook on Low for about 4 hours. Serve over Instant Rice (I microwave rice in water mixed with crushed chicken broth cubes (1 per cup water used). Seasoned with Pepper). Optional to add Shredded Mexi Cheese and/or more Crema for topping. Serve Tortillas on side.

*Optional: Crema Mexicana is a Mexican Cultured Sour Cream / Cheese. Very tasty. Heavy Creamer or Sour Cream may be used… But, I STRONGLY suggest you getting some Crema Mexicana!
I wanted to try just the basic base before adding things. But you can also amp this up with Vegis (Bell Peppers (Frozen Pepper/Onion Mix), Corn, etc.) and I even thought of trying 1/2c canned Black Beans (Drained well)… Endless ideas for this. I’ve only tried recipe above, will probably keep it that way… Simple.
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Posole / Pozole (Delicious Hominy Soup/Stew)

Posole
1-2lb Pork, I used shoulder w/ bone
4 Chicken Broth Cubes + 4c Water
2 Beef Broth Cubes + 2c Water
1c Green Enchilada Sauce (I used Carlita)
2cans Hominy, drained
3c bagged Coleslaw Mix
1 Avocado, diced SMALL
3 Radishes, sliced thin
1 Onion
1 Poblano, chopped
2tsp packed Garlic Cloves, minced
2 Dried Bay Leaves
1/4tsp Sea Salt
1tsp Cumin
1/2tsp Red Pepper Flakes
2tsp Dried Oregano
1/4tsp Black Pepper
1/4tsp Dried Mint

Butter Flavor Cooking Spray Crock. Add all. Cook on Low 8-10 hours. Serve with TORTILLA CHIPS! YES, Do!

*Notes: Absolutely try the recipe above, as is. But, other options are: 1/2tsp Chili Powder is optional- I skip. Replacing the Enchilada Sauce (Which is BEST) with Tomatillo Salsa (Tomatillo Salsa must contain green chiles in ingredients). 1/2c Frozen Corn, thawed is optional. Upping the salt to 1/2tsp, is also an option for my salty fans.
Remove Bay Leaves prior to serving- I leave in, just don’t eat them. Just a flavor enhancer.

Optional: Serve with Rice (Cooked in Chicken Broth) with Cilantro. We skipped!
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Drunkin Kraut N Weiners

Drunkin Kraut N Weiners
1lb.- 2lb. Jennie-O Turkey Kielbasa Link (I did 1)
1/3T Butter (If browning meat)
1c Water + TWO Beef Broth Cubes, crushed
3/4c-1c Pilsner Beer (I did 3/4c!)
1.5tsp Worsesterchire
1/2tsp Louisiana Hot Sauce
1T Dijon Mustard
1c canned Sauerkraut, slight drain
1c Green Pepper, chopped
1 Onion, sliced
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1c Swiss, shredded (Add later)
1/2c Shredded Mild Cheddar Cheese (Add later)

Slice kielbasa, then halve. Add 1/3T butter to skillet, brown kielbasa SLIGHTLY. Butter Flavor Cooking Spray Crock. Add in meat. Add rest, EXCEPT cheeses. Cook on low 7-8 hours. Last 30-45minutes, top with cheeses. Serve on Bun of choice WITH Ketchup! (We were going to use hoagie type buns, but, only had sesame buns at time. LOVED IT!)

*NOTES: Browning kielbasa is optional. You can choose to just add all to crock. Skipping butter will then be optional.
Not a beer person? Just replace beer with water. Lite/light Pilsner is an option, as well.
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Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)

Added a New Recipe to Our Post:  Get the Most of Your Roast !
Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)”
Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
1.5-2lb Pork Shoulder (Or Large Cut of Choice)
1.5 TO 2 cans Cream of Mushroom, undiluted (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve over biscuits*, I used fridge biscuits, sprinkled pepper on top, pressed outward to enlarge some (And to kinda press in pepper), bake accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

Check Out Our Post: Get the Most of Your Roast for this and MANY MORE Recipe Ideas for your Large Cut Meats

Mock Loaded Potatoes
Loaded Mock Potatoes (Cauliflower):

Head of Cauliflower (Diced Potatoes CAN be used)
Extra Virgin Olive Oil (EVOO)
1/4tsp Pepper
1/8-1/4tsp Sea Salt
1/4 Garlic Powder
Sauce:
1tsp Dried chives
1/3c Sour Cream
1/3c Salsa Con Queso + 1T to toss at end
4-5T REAL Bacon Bits
1/4tsp Cajun Season
1/4 Cheese and Garlic (Corner’s Market from Fleet Farm)
1/4c Shredd. Cheddar Cheese

Premake sauce, place in fridge til use. Break up cauliflower and remove tough stems. I place EVOO in spray bottle, add a lil water… Spray cauliflower (Spreads more for less use). Sprinkle with sea salt, garlic powder, and pepper. Bake 375 for 20minutes, uncovered. Remove, toss with cheese sauce. Sprinkle cheese over. Bake 10 more minutes.
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Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

coconutcurrymeatballswetcabbage

1lb 4oz bag Frozen Beef Meatballs (Unseasoned)
16 oz. Bag Frozen Japanese Style Stir Fry Vegetables*

Sauce (Premix):
A lil shy of 1c Unsweetened Canned Coconut Milk
2.5T Soy Sauce
1/2tsp Lemon Juice (Fridge concentrate kind)
1.5tsp Curry Powder
1/8tsp Ginger
1/2tsp (Packed) Brown Sugar
1/8tsp Red Pepper Flakes

Rice:
2.5c Minute Rice (With water it calls for- Not the salt or butter)
1 Chicken Broth Cube, crushed
1 Beef Broth Cube, crushed

Butter flavor cooking spray crock. Add meatballs and vegis. Premix sauce. Pour over. Turn on high for 1 TO 1.5 hrs. Then low for 3 more hours.
Serve over Rice. I did 2.5c Minute Rice microwaved, covered, in amount water it calls for, WITH 1 Beef Broth Cube, crushed, and 1 Chicken Broth Cube, crushed.

*Vegetables are Essential Everyday brand. It contains: Broccoli, Carrots, Snap Peas, Onions, Celery, Red Peppers, Water Chestnuts, and Mushrooms

wetcabbage

Wet Cabbage:
4.5c Water
4 Beef Broth Cubes, crushed
1/2T Butter
1 Onion Soup Packet
1 Head of Cabbage
1T Vinegar

On stove top, in oven safe pan, bring to boil: Water, cubes, butter, onion packet. Quarter cabbage. Add vinegar and cabbage to pot. Cover, bake 325 for 1 hour, stir. Cover. Bake at 400 for another hour.
(((You can choose to add to crock and slow cook, as well.)))
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Get the Most of Your Roast

There are Many-A-Ways to enjoy your large cuts. These recipes use Pork or Beef. With the purchase of a pig, we used Pork for all these. It was WONDERFUL!!! Cooked on Low. In  LIGHTLY Buttered Crock or Butter Flavored Cooking Sprayed Crock. Choose to amp some of these up with Bell Peppers (Added 1/2way) or Mushrooms. Also, flip meat halfway through. Trying to cut calories or carbohydrates? Try using wraps, egg rolls, or cabbage leaves, instead. Chicken can be tried with some of these, as well! Try adding halved potatoes to some of these, for sides!
TRY FREEZING THESE! Bam! Done! You’re Welcome.
CHECK BACK … We have more we will be adding!

Tay’s Roast-ier-er Roast Wiches
1.5lb.-2lb. Large Pork or Beef (We used Pork Butt)
2 Beef Broth Cubes + 3c Water
Onion Soup Packet
Au Jus Packet
1T Butter
1tsp Worcestershire
1 Garlic Clove, minced
1 Onion

Add to Butter Flavor Cooking Sprayed Crock. Stir Well. Add in meat. Cook on low 6-8 hrs. Now, just pick which way to eat (2 Pics below)…
»»»Two ways to serve this on Sesame Seed Buns«««:
 Top meat w/ Provolone, melt. Mayo up the lightly toasted bun. Serve up.
Roast Beef Wich
– OR:
Tayby's Roast Beef Wich
OR… With Spoonful of TAYby’s Sauce, spread on one Bun. AND a Spoonful of Prego Creamy Cheddar Sauce (Or Favorite Cheese Sauce), on other!
TAYby’s Sauce (Premake):
1/3c-1/2c Ketchup (I did 1/2c)
1-2tsp Water (I did 1.5tsp)
1T White Vinegar
1/4tsp Louisiana Hot Sauce
1.5tsp Worcestershire
1tsp PACKED Brown Sugar
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Paprika
1/8tsp Sea Salt
1/8tsp Pepper
Lil shy of 1/8tsp Cayenne Powder
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Pepperoncini Roast Wiches
Pepperoncini Roast-wiches

1.5-2lb. Pork Butt
1 WISHBONE Ranch Dressing Packet
1 WISHBONE Italian  Dressing Packet
12oz Jar Pepperoncinis, RESERVE 1/3 juice from jar, cut stems off
1/3 of Juice from Pepperoncini Jar
1c Red Onion
2 Beef Broth Cubes, crushed some + 2.5c Water
1tsp Extra Virgin Olive Oil (Yes, this is an ingredient-Add!)
1 Garlic Clove, minced

LIGHTLY Butter Crock or Butter Flavor Cooking Spray. Add all to crock, except Meat and Pepperocinis. Stir. Drain pepperocinis til about 1/3 of jar left. Add 1/3 juice to crock. Dump pepperocinis onto plate (Be sure to capture juices). Cut stems off. Dump into crock the pepperocinis AND the juices left behind. Cook on low 8hrs. Top with Provolone Or Moz. Cheese and sprinkle with Grated Parm. Cheese (Store shelf kind). Serve on Sesame Seed Bun with Mayo.

(((I’ve tried this recipe, a while ago, w/ Au Jus Packet instead of Italian. It’s in our Vacation Meal post. But, needed tweeking. If you do this, add in 1/4tsp Garlic Powder, Pepper, & 1/4tsp Onion Powder. You “Can” up the water to 3.5c + 3 Beef Broth Cubes. Or leave it 2.5c+2cubes, your call.)))
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Pesto Roast Wiches

Pesto Wich-Os
1.5-2lb Pork Butt Roast
4oz TO 8oz Jar of Pesto (We used 8oz! Classico Brand)
2 Beef Broth Cubes, crushed + 2c Water
4T REAL Bacon Bits
1T Parmesan Cheese (Grated Store Shelf Kind)
1tsp Dried Oregano
1 Garlic Clove, minced
1c Red Onion
1/4tsp Sea Salt
1tsp Balsamic Vinegar
1c Spinach, chopped

Lightly Butter Crock, LIGHTLY. Add all ingredients. Cook on low about 7-8hrs. Serve on bun with Mayo and Cheese (We used Italian 6 cheese). Use extra sauce in crock for dipping!
You can use wraps, as well.
   ——     ——     —
Balsamic Pork
Balsamic Porkies
Pork
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.
   ——     ——     —
BBQ Roast Wich
BBQ Roast Wiches

2lb Pork Prime Roast
2.5c Water + 2 Beef Broth Cubes, crushed
1/2T Butter
4T of McCormick’s Grill Mates Memphis Pit BBQ Rub Packet (OR Texas)*
1c Red Onion
1/8tsp Pepper
1/3c Sweet Baby Rays HONEY BBQ Sauce (Last hour)

Add all, EXCEPT MEAT AND BBQ SAUCE, to crock. Give a good stir. Add in meat. Cook on Low 8 hours. Last hour, shred meat and add BBQ sauce. Serve on Sesame Seed Bun with Moz. Cheese and spread of Mayo.

*We have liked Texas style the best, for other recipes. But, store only had Memphis, which worked out nice. There is another type we tried, and DID NOT CARE FOR. So, try to stick with either of these two. Tho, for this recipe… I’ve only tried Memphis, thus far.
   ——     ——     —
Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
Gravy Train with Biscuit Wheels
1.5-2lb Pork Shoulder
1.5 TO 2 cans Cream of Mushroom (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve on Bisctuits*, I used fridge biscuits, sprinkled pepper on top, pressed to enlarge some, baked accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

   ——     ——     —
Shredded Pork with Coleslaw Sandwiches 
The Porky Mexi ChinaManwiches
1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to LOW or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.
*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
   ——     ——     —
taysfallporkwiches

1.5 lb PORK Roast (Or More)

2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Smoke Liquid
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced

1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)

Buns of Choice
Tay’s Mustard Sauce (Recipe below)

Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!). Mix together Reserve Juices and the BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce:

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt
   ——     ——     —
chipotleraspberryporkwiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T Chipotle in Adobo, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Add, and mix, Beef Broth, Chipotle, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.


Some other Meals that could use Large Cuts:
Zesty BBQ Wiches
Carne Asadas
One Mad Hot Pig Chop Stewey
Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)
Moo-Jitas
Adobo Pork
Italian Roast
Chili Con Carne
tTt’s Spicy Little Jerks (The Best Jerky)
Reuben Soup
Salisbury Pork
Chickity China the Chinese Chili (Chinese Chili)
Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)
Ye Fluthered Pot O Cattle (Corned Beef N Cabbage)
Sesame Cow Slab N Asian Vegis
Piggy Enchiladas
(Piggy’s Apple Stew) Apple Pork Loin Stew


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MexiCheese Soup (Mexican Cheese Soup)

MexiCheese Soup
1T Butter + Some to rub Crock
5c Water + 5 Chicken Broth Cubes
2T Tomato Paste
4oz can Green Chilies, drained
1c Red Onion
1 fresh Garlic Clove, minced
1T Jalapenos, deseeded, minced
1/2T Dried Chives
1/4tsp Sea Salt
1/4tsp Pepper
1/4tsp Garlic Powder
3/4tsp Cumin Powder
1/2lb Chorizo, Browned
Last hour add:
1.5c Queso Fresco, grated/shredded
1.5c Brick Moterey Jack, grated/shredded
1c canned Evaporated Milk
1c Egg Noodles/Shell Noodles (*Optional)

Lightly Butter Crock. Add all, except cheeses and milk. Cook on low, 5-6 hours. Last 1.5-2hr, add in grated cheeses. Stir occasionally. Last 30-45minutes (Depending on noodles), add noodles. Serve with (Optional): Tortilla Chips, Garlic Toast, or Grilled Tomato and Cheese Sandwich.

More Options: 1/2 Red Bell Pepper. Noodles are Optional. I would have used shell noodles, but didn’t have at time. Beans, Salsa… all options.
Note: We put cheeses in last 1.5hr. Cheeses didn’t melt all the way. I already added noodles and started garlic bread, so needed to eat before moosh and cold… But, it was GREAT with little chunks of cheese! Just an FYI…
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Bean Rolls (Meatless Bean Rolls)

Bean Rolls


WISHBONE! Italian Dressing Pkt. (Use Wishbone!)
1-2 can Black Beans, drained (I used 2)
1-2 can Black Eyed Peas, drained (I used 2)
1c canned Southwestern Corn, drained
2 Romas, diced
1 sm.-med. Onion
1/2 Green Pepper + 1/2 Red Pepper
3T Jarred jalapenos, rough chop
1/4c Fresh Cilantro, chopped

1tsp Extra Virgin Olive Oil
1T+1tsp Red Wine Vinegar
1.5T Lime Juice (Concentrate kind)
1/4tsp Dried Dill
1/2tsp Chili Powder
1/4tsp Sea Salt
1/4tsp Pepper
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Sugar
1/4tsp Coriander

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on low for about 4, or so, hours. Add to Egg Rolls or Taco Shells. Top with Shredded Chedd. Cheese and a little Sour Cream. Heat skillet. Spray with butter flavor cooking spray. Brown all sides.
You can also top over chips. Or, do as I do… Add to bowl with a little cheese, sour cream, a little salsa, top with croutons (I used Texas Toast Seasoned). Or Stuff into bell peppers. Bam! Done! You’re welcome.
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Caesar Wraps

Caesar Wrap Filling


Low Cal Lower Carb Options
4 frozen chicken breast (From 3lb bag)
3c semi packed Baby Spinach Leaves
1 Sweet Red Pepper
1/3c – 1/2c Red Onion, sliced
1/4c Grated Parmesan Cheese (Store shelf kind)
1/2T Lemon Juice (Concentrate)
3/4tsp Dijon Mustard
1/8tsp Anchovie Paste*
1/2tsp Garlic Powder
1/4tsp Pepper
1tsp Dried Parsley
1/4tsp Sweet Pepper and Onion Seasoning (Fleetfarm) *Optional
1/2c – 3/4c canned Black Olives, quartered
1/4c Caesar Salad Dressing (Last 30 minutes- Or to top wraps)***
Toppings: Feta Cheese, Fresh Roma Tomatoes

How I prepped:
Nicely Butter Flavor Cooking Spray Crock. Add all, EXCEPT Caesar Dressing and toppings. Cook til chicken’s dones. Shred chicken, add back to crock. Top shell of choice (Cabbage leaves (Boiled), Egg Roll Wraps, Taco Shells). Add toppings.
OR (Maybe, haven’t tried yet):
Boil chicken. Shred. Mix all (I mix liquids first, then add in seasons, then mix with chicken-For this method, I’d chop up spinach and red pepper). Top onto shells, adding toppings.
*** You can top with Caesar Dressing, as topping. OR just mix it in last 30minutes.

*Anchovie adds salty taste. A lot of Caesar Dressings have Anchovie in them. Don’t be afraid of it!
Also, I tried to cut some calories/ingredients, but, some ADD Greek Yogurt (1/4c) OR Cream Cheese (4oz)-(Last 30minutes for 1st method. Or slightly warm it and mix in with 2nd/3rd method)… Whatever you see fit.
Delicious hot or cold. I actually LOVED it cold on a wrap the next day!

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Lean Mean Green Chicky Wraps (Salsa Verde Chicken Tacos)

Salsa Verde Chicken Tacos


Lower Carbs Low Cals
3-4 Frozen Chicken Breasts (From 3lb freezer bags)
1.5c Salsa Verde (Pace Restaurant Lime Garlic)
1 Onion
1/2 Green Pepper, sliced
1/2 Red Pepper, sliced
1/2tsp Garlic Powder
1/4tsp Sea Salt
1tsp Dried Parsley
1/4tsp Mustard Powder
1/4tsp Cumin

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on low 5-6 hours. Or high til chickens done. Last 30minutes, shred chicken, and add back to crock. Serve on shells with Mexi Shredd. Cheese and Fresh Diced Tomatoes. Or can eat alone, maybe over Rice (Cooked in broth with a little cilantro).
Try Freezing: Wrap. Lay separately onto plate, sprayed with cooking spray. Once frozen, add to freezer ziploc bag.
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Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)

Pork Chicken Green Salsa Chili


1 lb. Pork Chops (I used Bone In)
2 frozen Chicken Breasts (Of the 3lb freezer bags)
1 can Pinto Beans, drain
1 can Cannellini Beans, drained
1 can Black Beans, drained
3/4c Salsa Verde (Lime and Garlic Kind)
1c Water + 1 Chicken Broth Cube
1 can sm. Green Chilies, slight squeeze drain
1c plumply filled Red Onion
1 Green Pepper
1 Sweet Yellow Pepper
1/2 Poblano (Optional), little larger than a mince
1/2T Chili Powder
1tsp+1/4tsp Cumin Powder
1tsp dried Oregano
1/4tsp Garlic Powder
1/4tsp Ground Pepper
1/4tsp Sea Salt

Butter Flavor Cooking Spray Crock. Add all in (I start with chicken, and end with laying pork over top- For easy bone removing later.). Cook on low 8 hours.
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En-Cheesi-Lada (Lower Carb N Cal Cheesy Enchilada)

Cheesy Enchiladas (Lower Cal Lower Carb)


Lower Carb Lower Cal

3 Frozen Chicken Breasts
1/2c Water + 1 Chicken Broth Cube
1/2 can Black Beans, drained
1/2c Mild Salsa
Small Onion
1/2tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Chipotle Season
1/4tsp Pepper

Sauce:
1/2c Salsa Con Queso
1can Reg. Enchilada Sauce

Shredded Mexi Cheese
Egg Rolls (Or taco shells, cabbage leaves, etc.)

Add first 9 ingredients to Butter Flavor Cooking Sprayed Crock. Cook on high 4 hours. Last 30min., remove chicken, shred, and add back to crock. Preheat oven to 375-400. Mix sauce ingredients, set aside. Add chicken mixture to egg rolls, and sprinkle with a little shredd. cheese. (A dab of water seals egg roll edges shut). Butter Flavor Cooking Spray skillet. Brown all sides of egg rolls. Butter cooking spray baking dish, spread a little sauce on bottom, top with layer of egg rolls. Top with more sauce. Sprinkle top with shredd. cheese. Bake about 30 minutes, or til cheese is melted.

***Egg rolls have fewer calories and carbs than the brand flour shells. Corn shells, softshells, or even Cabbage Leafs (Boiled in water for easier rolling), can be used for rolling. MEAT MIXTURE makes extras… Enough for tacos, or taco salads, the next day.
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En-Cheesi-Lada (Low-er Carb N Cal Cheesy Enchilada)

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Piggy Enchi-LowCarb-das (Pork Enchiladas)

Pork EnchiLowCarbDas


Lower Carbs Lower Cals

1.5 lb. Pork (I used butt) *See Notes
1c Water + 1 Beef Broth Cube *See Notes
1 Poblano (Add halfway thro)
1 Onion, sliced
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Pepper
1/2tsp Cumin

Sauce Mix (This overmakes, you will NOT use all):
1c Salsa Verde (Pace Restaurant Style W/ Garlic Lime) *See Notes
1can Cream of Chicken
1/4c Sour Cream

Shredded Mexi Hot Cheese
Egg Rolls *See Notes
Toppings: Lettuce, Roma Tomatoes, more Sour Cream

Butter Flavor Cooking Spray Crock. Add first 8 ingredients. Cook on low 5-6 hours. Shredded last 30min-1hr. Roll pork mixture, with sprinkle of cheese, into EGG ROLL WRAPS. Spray skillet, well, with Butter Flavor Cooking Spray. Brown all sides of eggrolls.
Cooking Spray oven pan, lightly. Add a little sauce mixture. Single layer eggrolls in. Top with a little sauce mixture. Top with good handful of cheese. Bake in preheated oven at 400 for 16minutes. Broil few minutes, if desired. Serve with Shredded Lettuce, Roma Tomatoes, and some Sour Cream.

*Notes: You can try GREEN ENCHILADA Sauce, instead of Salsa Verde!
I have yet to try, but, you can use
Chicken Breasts. Just swap Beef Broth with Chicken Broth, then.
Eggrolls have a little less carbs and calories compared to most your brand flour shells. Corn shells or flour shells can be used, as well. Your preference. Some corn shells are lower in carbs, too. Cabbage leaves are an option. All may alter flavor, or enhance it, I’ve yet to try alters. Check labels.
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