Slow Cooker Beef Broccoli

I found this recipe on Facebook. It looked so good I just had to try it. I was so easy to make. Less then 10 minutes prep. I adapted it from tip hero
2 pounds beef Tips
2 cups beef Broth
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1 cup soy sauce.
2/3 brown sugar
1/3 cup cornstarch
4 cups broccoli

1. Mix the beef Broth, olive oil, minced garlic, red pepper flakes, soy sauce, brown sugar, and cornstarch in a crock pot. 
2. Add in the beef tips and coat thoroughly.
3. Cook on high 3-4 hours or on low 5-6 hours. Add Broccoli about 30 minutes before serving. Serve on cooked rice. So good. 

Cheesy bow tie Ranch Pasta

This is such a good pasta dish. My family loves it. I adapted it from mommyimhungry.
10 ounces uncooked bow tie pasta
2-12 ounce can chicken
2-12 ounce cans evaporated milk
1 package Ranch dressing mix
5 ounces mozzarella cheese shredded
4 ounces cheddar cheese shredded

1. Cook the pasta according to package directions. 
2. Meanwhile open the evaporated milk and pour into a sauce pan. 
3. Whisk in the ranch seasoning mix and pepper. 
4. Let it simmer but not boil for 20 minutes. 
5. Shred the cheddar and mozzarella cheeses. 
6. When the pasta is cooked drain and place in a 9x13 inch baking pan.
7. Add the canned chicken to the pasta and mix in the shredded cheeses. 
8. Pour the ranch sauce over the pasta and cover with tin foil.
9. Bake at 350 for 30 minutes.
10. Serve with a fresh green salad. Enjoy.

Baked Chicken Pamesan

I found this recipe in a magazine sometime after I had my first baby. It's been a family favorite ever since.

1/2 cup bread crumbs
2 eggs
4 boneless skinless chicken breast halves
1/4-1/2 cups  Parmesan cheese depending on your taste.
2 teaspoons olive oil

1. Preheat oven to 375 degree.
2. Lightly grease an 8x11 inch baking dish.
3. Combine bread crumbs, and Parmesan cheese in a shallow dish. In another shollow dish mix the eggs. Dip the chicken in the eggs then cover with the bread crumb mixture. Arrange in the prepared pan. Drizzle with the oil.
4. Bake for 30 minutes or until chicken is tender and no longer pink in the center. Servers 4..

This goes great with either baked potatoes or seasoned rice and side salad. Enjoy.

Mexican Chicken Stuffed Shells

My family loves pasta, and mexican so this recipe seemed to fit the bill for both. Thanks a lot to Busy at Home  for the recipe. What I loved is if the chicken is precooked this meal is even easier.

4 cups chicken breasts cooked and chopped
1 can black beans rinsed and drained
2 chopped peppers of either red, green, orange, or yellow.
3-8 ounce blocks of cream cheese(softened not melted)
2 cans diced tomatoes with chilies Rotel or store brand either one works
1/4-1/2 cups chicken broth
1 teaspoon cumin
1 1/2 cups shredded cheese
1 cup picante sauce
40 large jumbo shells cooked al dente.

1. Cook pasta shells in well salted boiling water until al dente. If they are cooked too long they will be difficult to stuff. 
2. Drain the pasta and set aside while you make the filling.
3. Cook and dice enough chicken breasts to make 4 cups. 
4. To make the filling mix the chicken, drained black beans, diced green peppers, and cumin in a large mixing bowl. 
5. In a separate bowl, mix the cream cheese, chicken broth, and un-drained tomatoes. When thoroughly combined, mix with the chicken mixture. 
6. Spread 3/4 cup in the bottom of 2 9x13 baking pans. Reserve the final 1/4 for later.
7. With a spoon fill each of the jumbo pasta shells with the chicken mixture setting them into the picante covered pan. 
8. When the pan is full drizzle with the remaining picante sauce and then sprinkle with the shredded cheese. 
9. Cover the pans with foil and bake at 350 degrees for 30 minutes or until hot and bubbly. I usually bake one pan and save the other for later in the week. Or you can always freeze the other pan. 

Crock Pot Meatloaf

Let me start out by saying this is the best meatloaf I have ever made. It was so easy. I found it floating around on Facebook. It is by Debbie Johnson East.  So make it for Sunday dinner and enjoy it cause it's just that good.

2 pounds ground beef
2 eggs beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
3 slices of bread broken into crumbs
1/2 cup diced onion
1 envelope dry ranch dressing mix
1/2 cup ketchup

1. Mix eggs, milk salt, pepper, and bread crumbs. Allow this to soften about 20 minutes. 
2. Combine this mixture with the ground beef, onion, and ranch dressing mix.
3. Mound the meat in a greased crock pot. Cover the top of the meat with the ketchup. 
4. Turn the crock pot on high for 30 minutes. Then turn of low for 3-4  hours. 
5. Depending on you type of crock pot it may take longer it may take a shorter time period. It's done when a meat thermometer reads 160 degrees. 
6. Let it sit on warm for about 30 minutes. Serve with mashed potaotes. Yummy. 

Pork Bombay

This was a big hit for our family. I it off off a software program called Cookn' my mother in law gave me. I loved the flavor of the rice and the pork chops together. A great dinner we are surre to make again and again. Enjoy.
1 cup onion chopped
1/2 cup chopped green pepper
2 garlic cloves
2 tablespoons oil
1 cup white rice
1-10.50 ounce can chicken broth
1-8 ounce can tomato sauce
3/4 cup water
1-2 teaspoons curry powder
1 teaspoon salt
6 pork chops

1. In a large skillet over medium heat, saute onion, green pepper, and garlic in 1 tablespoon of the oil for 3 minutes.
2. Add rice. 
3. Cook and stir 5 minutes or until rice is clear and golden. 
4. Add chicken broth, tomato sauce, water, curry powder, and salt. 
5. Bring to a boil and boil for 5 minutes. pour into a 9x13 inch baking pan and set aside.
6. In the same skillet over medium heat, brown the chops in the remaining 1 tablespoon oil about 5 minutes on east side. Arrange on the rice.
7. Cover and bake 1 hour. 

No Peek Beef Tips

This is a recipe my mom also used. It is super easy to make for a Sunday dinner. I hope you enjoy it as much as we did. I adapted it from Mommy's Kitchen.

2 pounds stew meat cut into 1 inch cube

1 can cream of mushroom soup.

1 packet brown gravy mix

1 packet dry onion soup mix

1 cup water

1 8 oz. container of fresh mushrooms

1. Layer the meat into a 9x13 inch cake pan.
2. Layer the fresh mushrooms over the meat.
3. In a medium bowl, mix the dry onion soup mix, brown gravy mix, cream of mushroom soup and water. 
4. Pour over the meat and mushrooms. 
5. Cover with tin foil and bake for 3 hours at 300 degrees.
6. Serve over mashed potatoes, egg noodles, or white rice.   

Taco Pasta

I found this recipe thanks to supermom found here. I love pasta and tacos. This recipe was the perfect recipe of both worlds. Enjoy

1 pound ground beef
12 ounces medium pasta shells
1 small onion chopped
1 garlic clove minced
14 ounce can tomatoes
1 package taco seasoning
3 ounces cream cheese
1/2 cup sour cream
salt and pepper

1. Cook pasta according to package directions. 
2. Drain and reserve 1/2 cup pasta water. Set aside.
3. In a medium skillet brown the beef, and onions over medium high heat.
4. Drain the grease and add in the diced tomatoes, garlic and taco seasoning.
5. Let simmer over medium heat 3-5 minutes.
6. Stir in the cooked pasta, cream cheese, sour cream, and remaining pasta water.
7. Stir until the cream cheese is melted and the sauce is well blended. 
8. Serve with fresh cilantro if desired. 

Cream cheese Crock Pot Chicken

This is by far one of the easiest dinner I have ever prepared. The whole family loved it. I found this on the Larson Lingo Blog. 

1-3 pound bag of chicken tenderloins
1-8 ounce package of cream cheese( don't use fat free)
1- 15 ounce can black beans rinsed and drained( or pinto beans if you prefer)
1-14 ounce can corn
1- 10 ounce can of Rotel
1/2 to a whole package of taco seasoning.

1. Place the frozen chicken tenderloins in the crock pot. 
2. Put cream cheese on top of chicken.
3. Dump in the black beans that have been rinsed and drained.
4. Dump in the drained corn.
5. Pour in the Rotel.
6. Cover and cook on low for 6-8 hours stirring half way through. Serve over white rice. 
7. Right before serving stir in the taco seasoning.
8. It is also good served on tortillas with shredded cheese the next day. Enjoy.

Slow Cooker Parmesan Honey Pork Roast

We found this dish to be especially good. Served with mashed Potatoes it is divine I must say. So worth the 6 hour wait. 

Adapted from Six Sisters 

1-2 pound Pork Roast

2/3 cup shredded Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dry basil or oregano

2 tablespoons minced garlic

2 tablespoon olive oil

1/2 teaspoon salt

2 tablespoon cornstarch

1/4 cup cold water

1. Spray crock pot with non stick cooking spray.
2. Place Roast in slow cooker.
3. In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. 
4. Pour over Pork Roast.
5. Cover and cook on low for 6-7 hours.
6. Removed Roast to a serving Platter, keep warm. 
7. Skim fat from cooking juices.and transfer to a sauce pan.
8. Bring liqid to a boil.
9. Combine water and cornstarch until smooth. 
10. Gradually stir into boiling liquid and bring to a boil.
11. Cook for about 2 minutes or until thick.
12. Slice Roast and serve with gravy. Mashed Potatoes.

Baked Chicken

This chicken dish came out so tender and juicy. It may very well become my favorite chicken dish. You can  make it with Pork chops which is quite good as well. I adapted it from here. 

Ranch dressing in a bottle.
3 cups dried bread crumbs any kind
1 small package dry Italian dressing mix
2 tablespoons fresh grated Parmesan cheese
1 teaspoon garlic  powder
6 large chicken breasts or Pork tender loins

1. Mix together the bread crumbs, Italian dressing mix, Parmesan cheese and garlic powder.
2. Pour a layer of Ranch dressing on a plate. Take one chicken breast or pork piece and and coat it in the ranch dressing. 
3. Then take the Chicken breast and coat it well in the bread crumb mixture. 
4. Line a baking dish with tin foil.
5. Spray the pan with cooking spray.
6. Place your breaded chicken breast into the foil lined pan.
7. Bake in 350 degree preheated oven for 45 minutes. 
8. Serve with any side of choice or a nice green salad.

Swiss Chicken

I discovered this recipe on the justgetoffyourbuttandbake site. I had to make it cause I just love Swiss cheese. It reminded me of Cordon Blue only creamier and without the ham. But oh the chicken was so juicy and tender. The sauce was creamy. LOVED IT. I hope you do to.

8 boneless skinless chicken breasts(about 3 pounds in all, or 4-6 ounces each breast piece)
salt and pepper
4-8 ounces shredded Swiss cheese.( depends on how cheesy you like it.)
2- 10 3/4 cans cream of mushroom soup
1 cup half and half
1/2 cup butter
3 cups stuffing mix or 1-6 ounce box of stove top stuffing

1. Preheat oven to 325 degrees.
2. Arrange chicken in a 9x13 inch pan. 
3. Sprinkle chicken with salt and pepper.
4. Sprinkle cheese over chicken.
5. Combine soup and half and half; pour over chicken.
6. Melt butter and mix with stuffing.
7. Spread over the top of cream mixture.
8. Cover and bake 1 1/2 to 2 hours. 
9. Cook until chicken is tender. Uncover and bake 10 minutes longer.
10. Serves 8. Yummy. 

Lion House Sweet and Sour Chicken

Since I finally bought myself a rice cooker I have been on the look out for meals that go well with rice. I found this on Pinterest. This recipe is Courtney of Just get off your butt and bake O yum.  As the title states it is from the Lion House.  I hope you enjoy it as much as we did. 

2 teaspoons garlic salt

1 teaspoon black pepper

4 tablespoons cornstarch

1 1/2 cups sugar

1 cup vinegar

1 cup chicken broth

1/3 cup ketchup

2 tablespoon soy sauce

6-8 boneless skinless chicken breast(about 4 ounces each)

1. Place Chicken in a 9x13 inch baking pan. 
2. Sprinkle with garlic salt and pepper.
3. In a bowl mix the cornstarch, sugar, vinegar, chicken broth, Ketchup,  and soy sauce. 
4. Pour over the chicken. 
5. Bake at 325 for 1 - 1 1/2 hours. 
6. Serve over rice. So good.

Ultimate Chicken Fingers

I found this recipe while browsing the bettycrocker site. They look just as good if not better then anything you'd order from a restaurant, except much less expensive of course. Enjoy. Ranch potatoes go great as a side dish.

2/3 cup baking mix
1/2 grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves cut crosswise into half inch strips
1 egg slightly beaten
3 tablespoon butter melted

1. Preheat oven to 450.
2. Line cookies sheet with tin foil. Spray with Pam.
3. Mix baking mix, cheese, salt, and paprika in a 1 gallon Ziploc bag.
4. Dip half the chicken strips into egg: place in bag of baking mix. 
5. Seal bag and shake to coat.
6. Place chicken on cookies sheet. 
7. Repeat with remaining chicken.
8. Drizzle melted butter over chicken.
9. Bake 12-14 minutes, turning after 6 minutes with pancake turner until no longer pink in center.
10. Serve with barbecue sauce, ranch dressing, or honey mustard.

Crock Pot Teriyaki Chicken

I found this on pinterest and adapted if from lakelurecottagekitchen. It sounded like the perfect meal to try out on the day I fed the missionaries. This meal was a complete success. Both the missionaries and my family loved it.

12 boneless chicken tender loins.(about a 3 pound bag)
3/4 cup sugar
3/4 cup soy sauce
1/3 apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon black pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons water

1. Place chicken in a 4 quart slow cooker.
2. In a bow, combine the sugar, soy sauce, vinegar, ginger garlic and pepper.
3. Pour over chicken.
4. Cover and cook on low 4-5 hours or until chicken is tender.
5. Remove chicken to a serving platter.
6. Keep warm.
7. Place liquid in a sauce pan and bring to a boil.
8. Combine cornstarch and water until smooth.
9. Gradually stir into liquid and stir until sauce is thickened.
10. Serve with chicken and rice.

Skillet Cassoulet Recipe

This dish was created by Barbara Brittain from Santee California You can find it and more here

I love Taste of home.
Ingredients
1/2 pound smoked turkey kielbasa cut into 1/2 inch slices
1/2 fully cooked boneless ham cubed
4 medium carrots sliced
2 celery ribs sliced
1 medium red onion
4 teaspoon oil
4 garlic cloves
2 cans(15 ounces) kindney beans rinced and drained.
2 cans(14 1/2) diced tomatoes drained
1 1/2 teaspoon thyme
1/4 teaspoon pepper
Directions

• In a large skillet, saute the kielbasa,ham, carrots, celery, and onion in oil until sausage is brown and vegetables are tender. Add garlic; cook 1 minute longer.
• Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. This is great served over rice. Yields 6 serving. 

Fettuccine with Sweet Pepper-Cayenne Sauce

Ken loves spicy food so I knew he'd enjoy this pasta dish.
Thanks Julieliz. You can find this and more here

Ingredients

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Bourbon Chicken

I love how easy this recipe is. It really is better then eating out. Find it here. I love Moms who think.
Ingredients
2 pounds boneless chicken breast cut into bite size pieces
2 tablespoons olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions

1. Heat oil in large skillet.
2. Add Chicken pieces and cook until lightly brown. Remove chicken.
3. Add remaining ingredients heating over medium heat until well mixed and dissolved. 
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. 
5. Serve over hot rice. 

Ranch Chicken

Susan Dorsey, one of the sisters I visit teach brought me this meal after I had my last baby. It was so good I had to ask for the recipe.

1-3lb bag of chicken tender loins
3 cans cream of chicken soup
2- containers Philadelphia Cooking creme
1-2 packages of Ranch dressing mix(it depends on how seasoned you like it. I used 1 1/2 packages)

1. Mix together cream of chicken soup, cooking creme and ranch dressing mix. 
2. Place the chicken tender loins in a 6 quart crock pot. 
3. Pour the soup mixture over the chicken. 
4. Cook on high for 3 hours. If you have a high temperature crock pot then you'll want to leave it on low for 4-5 hour.
5. Serve chicken over rice, noodles or mashed potatoes. Makes a wonderful Sunday afternoon dinner. Enjoy.

Fettuccine Alfredo

This pasta dish is so creamy. I loved it. Find it here.


8 oz. uncooked fettuccine
6 tablespoons butter
2 cups heavy whipping cream(or half and half)
1 cup freshly grated parmesan cheese
1 cup freshly grated romano cheese
4 egg yolks lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
dash of nutmeg

1. Cook fettuccine according to package directions. *Make sure to salt the pasta cooking water for flavor. 
2. Whisk in cream, cheeses, egg yolks, salt, pepper, and nutmeg. Cook and stir over medium-low heat until hot to the touch, but not boiling (thermometer will read 160 degrees).
3. Drain fettuccine. Pour sauce over pasta and grate some Parmesan over the top.