Ravioli Casserole Crock Pot

6 - 8 Servings with a 7 quart crock pot pot. ~ 6 - 7 hours on low
1 1/2 lbs ground beef
1 onion, chopped
1 clove garlic, minced
15 oz tomato sauce
1 can stewed tomato's
1 tsp oregano
1 tsp italian seasoning
salt & pepper
10 oz frozen spinach, thawed and drained (or use fresh)
16 oz bowtie pasta
1/2 cup shredded parmesan
1 1/2 cups mozzarella
Ravioli Casserole
Brown the ground beef.
I like to cook the onion with the meat and add garlic.
Put cooked meat in the crock pot.
Add the tomato sauce, stewed tomato’s, oregano, and italian seasoning.
Cover and Cook on low for 6 to 7 hours.
During the last half hour, add the spinach, bowtie pasta, (uncooked, it will absorb the juices and cook perfectly in the crock), parmesan and mozzarella cheeses.
Mix well and 30 minutes later, dinner is served! I like to add a side of broccoli or a salad and some garlic bread.

Simply Delicious Slow Cooker Chowder

Simply Delicious Slow Cooker Chowder

1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
4 cups finely diced potato (about 1/4 - 1/2 inch dice)
2 cups finely diced celery
2 cups finely diced carrot
15-16 ounces frozen corn
1 tablespoon corn starch
3 cups skim milk
2 cups shredded sharp cheddar
1 teaspoon paprika
Add ins: steamed broccoli, or 1/2 pound of either crab, clams or shrimp

Combine the water, salt, pepper, potato, celery, carrot, corn and cornstarch in a slow cooker. Stir well. Cook on HI for 5-6 hours, LOW for 10-12 hours. If desired, puree 1-2 cups to make a thicker chowder--you can do this in a food processor, blender or using an immersion blender.

Before serving, add the milk, cheddar and paprika, stirring well to melt the cheese. Add any additional desired ingredients.

Funeral Potatoes Crock Pot

Creamy Hash browns (Funeral Potatoes)

• 1 2-pound package frozen cubed hash brown potatoes
• 8 ounces shredded or cubed Velveeta
• 16 ounces sour cream
• 1 can cream of celtery soup
• 1 can cream of chicken soup
• 1 pound bacon, cooked, crumbled
• 1 large onion, chopped
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon pepper
Directions:
1. Place hash browns in an ungreased crockpot.
2. Combine the remaining ingredients in a bowl, then pour over potatoes and mix well.
Cover; cook on low 4-5 hours or until potatoes are tender and heated through.

Broccoli and Bacon Ranch Pasta

Broccoli and Bacon Ranch Pasta*

1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.

Meanwhile, cook the bacon and set aside.

In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.

In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.

Toss well and serve immediately.

If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.

Maple Chicken and Sweet Potatoes Crock Pot

4 Servings with a 5-7qt pot. ~ 3-4 hours on high or 7-8 hours on low
8 boneless skinless chicken thighs
Salt and pepper to taste
1 teaspoon of dried sage
1 Tablespoon of minced garlic
1 Tablespoon of brown sugar
4 Tablespoons maple syrup
3 medium sweet potatoes, peeled and cubed
1 can of chicken broth
1 cup baby carrots
1 small yellow onion, sliced
Maple Chicken and Sweet Potatoes
Season the chicken on all sides with salt and pepper.
Place the chicken the base of the crock pot.
Evenly sprinkle the Sage and Garlic.
Evenly drizzle the maple syrup over all of the chicken.
Place the cubed sweet potatoes, baby carrots in the pot.
Evenly sprinkle the brown sugar over the carrots.
Place the chopped yellow onion over the top.
Sprinkle a little more salt and pepper over it all.
Pour the Chicken broth into the pot.
Cover and Cook for 7-8 hours on low.
You can substitute 4 chicken breasts for thighs if wanted/needed. This is done when the veggies are tender.

　

Rating: 4.5/5 (4 votes cast)

Crock Pot Chicken Thighs

4-6 Servings with a 6QT pot. ~ 6-8 hrs on low
1 Large Onion cut into thick wedges
1lb of potatoes cut into thick wedges
1pkg baby carrots
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
6 bone in chicken thighs
Crock pot chicken thighs
lightly grease 6qt crock pot, place onion on the bottom.
Place the carrots and potatoes.
Combine broth, next 3 ingredients.
Pour broth mixture over the vegetables.
Combine salt, pepper, paprika.
Rub evenly over chicken thighs.
Arrange chicken on top of vegetables.
Cook on low 6-8 hrs or until vegetables are tender.

Brisket with Bacon and Onions Crock Pot

sliced bacon
1 large onion or 2 small/medium onion
2 cans 10.5 oz beef consume
1 packet onion soup
Brisket with Bacon and Onions
Cut bacon into half inch strips, cook for 3 minutes (only 3 minutes)
Put bacon in bottom of crock pot
Brown brisket on all sides and transfer to the crock pot
Slice and add onions for 5 minutes and then transfer to the crock pot
Add the 2 cans of beef consume and the 1 packet of onion soup
Cover and Cook on low for 6 hours. Cheers!

– The Guys

Rating: 0.0/5 (0 votes cast)

Hidden Valley Green Chili Enchiladas By Food Network

Ingredients
2 cups shredded rotisserie chicken
11/2 cups shredded Mexican or Cheddar cheese, divided
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 tablespoons diced green chiles, rinsed and drained
1 can (19 ounce) enchilada sauce
4 10-inch flour tortillas, warmed Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.

Parmesan Potatoes in the Pot

6-8 Servings with a 4-6qt pot. ~ 4-5 hours high or 6-7 hours low
2 pounds red or golden potatoes, cut into 1/2 inch wedges
1 small yellow onion, finely chopped
1.5 - 2 teaspoons dried oregano
Sea salt
Pepper
Olive oil
2-3 Tablespoons butter, cut into 1/8- inch pieces
1 cup grated Parmesan cheese Parmesan Potatoes in the Pot
You can really use any type of potato that floats your boat, just cut them down to size. About 2×4 inch size or so wedges.
Place a layer of potatoes in the crock pot.
Lightly drizzle a little Olive Oil over the potatoes.
Lightly sprinkle the minced onion, salt, pepper, and oregano over the layer.
Repeat until you are done with the potatoes.
Evenly place little pats of the butter on top of it all.
Cover and Cook. Sprinkle with fresh Parmesan cheese just before serving.
Alternate ending: Include a Sprinkle of a Tablespoon of garlic on each layer of potatoes before cooking. You could also give it a light dusting of crushed cayenne pepper just before serving. Cheers!
Rating: 4.0/5 (3 votes cast)

Mexican 3 Bean Chili Crock Pot

~ 3 hours on high or 6 hours on low
1 1/2 teaspoons olive oil
1 pound ground beef
1 packet of Taco seasoning
1 onion, chopped
2 cups water
1 (28 ounce) can tomato sauce
1 small can tomato paste
1 small can crushed tomatoes
1 (15 ounce) can canned kidney beans
1 (15 ounce) can canned chili beans
1 (15 ounce) can canned black beans
1 jalapeno pepper, seeded and chopped
1 Bell Pepper, seeded and chopped
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Mexican 3 Bean Chili
First, brown the meat with the taco seasoning and olive oil in a skillet.
Add a little water if needed and cook it down a bit.
Add to the skillet and cook the onion, jalapeno and garlic.
Drain and rinse all of the beans.
Then dump it ALL in the crock pot, with all ingredients.
Heat on high couple hours at least.
Stir occasionally.
This is going to be good! I Guarantee it!

Rating: 5.0/5 (2 votes cast)

Bacon and Beef Barley Soup Crock Pot

6-8 Servings with a 5-7qt pot. ~ 8 - 10 low
4 bacon strips, chopped
1-1/2 pounds beef stew meat
1 chopped onion
4 medium red potatoes, cut into small cubes
1-1/2 cups baby carrots, cut once or twice
1 cup frozen corn
1/2 cup pearl barley
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with Italian seasoning
1 jar (12 ounces) home-style beef gravy
1/2 teaspoon garlic powder
1/2 teaspoon pepper to taste
Bacon and Beef Barley Soup
In a large skillet, cook up the bacon.
Remove to the bacon and dry with a paper towel.
In the bacon drippings, Brown the beef. Don’t over cook this, just quickly brown it.
Layer the crock potatoes, carrots, corn and barley in the crock pot in that order.
Evenly place the beef on top and then the bacon.
Combine the broth, tomatoes, gravy and pepper.
Evenly pour this over everything without stirring.
Cover and cook on low for 7 to 8 hours.
Depending on your pot, the cook time will vary. Stir before serving.

Rating: 4.5/5 (2 votes cast)

Beanless Paleo Chili Crock Pot

7 Servings with a 7qt pot. ~ 1 1/2- 2 hrs on low
7-10 celery stalks, diced
1 white onion, diced
6 cloves garlic, minced
4 tablespoons extra virgin olive oil
2 pounds ground beef (grass fed for strict paleo)
1 pound spicy Italian pork sausage, casing removed
1 teaspoon salt
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon cumin
3-4 tablespoons chilli powder
1 teaspoon cayenne pepper
1 (16 oz) can diced tomatoes with juice
16 oz chicken broth
Beanless Paleo Chili
In a large pan, sauté the celery/onions in extra virgin olive oil for about 1 minute.
Add the beef and sausage and brown.
Place meat mixture into the crock pot.
Season meat mixture with all the spices and stir.
Add the tomatoes and chicken broth and cook on low for 1 1/2 – 2 hrs.
Taste and add more seasoning if desired.
Rating: 5.0/5 (1 vote cast)

Creamy Tomato Chicken Pasta Crock Pot

Creamy Tomato Chicken Pasta

4-6 Servings with a 5-7qt pot. ~ 3-4 hours on high or 6-7 hours on low
3-4 boneless skinless chicken breasts
1 packet Lipton Savory Herb and Garlic Mix
1 15 ounce can Italian seasoned diced tomatoes
1 medium onion, thinly sliced
1 8 ounce block of softened cream cheese, cut into cubes
salt and pepper to taste
Favorite pasta, cooked to al dente
Parmesan cheese, optional
Put the chicken in the crock pot and season with Herb and Garlic Mix.
Add remaining ingredients and cook on low about 6-7 hours.
Remove chicken breasts and cut into bite size pieces.
Pour sauce into a blender and blend until smooth.
Top pasta with chicken and pour sauce over top.
Top with grated parmesan cheese.
Rating: 5.0/5 (1 vote cast)

Crock Pot Garlic Brown Sugar Chicken

6 Servings with a 4-6qt pot. ~ 6-7 hours low
1.5 lbs of chicken meat
1 cup packed brown sugar
1/2 cup vinegar
1/2 cup Sprite or 7-Up
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Crock Pot Garlic Brown Sugar Chicken

Use what ever chicken meat you have on hand or prefer. This tastes great with chicken breasts slice up and mixed with boneless/skinless thighs.
Season the chicken with salt and pepper and place it in the crock pot.
Mix all remaining ingredients and pour it over the chicken.
Cover and Cook on low for 6-8 hours.
Serve over rice or noodles.

You can thicken the juices after cooking with a little cornstarch and use it as a gravy.

Rating: 4.2/5 (5 votes cast)

Durban Style Chicken Curry Crock Pot

Servings with a 4.5 - 6 pot. ~ Low for 6 Hours
3 Tbsp vegetable oil
8 chicken thighs
1/2 tsp paprika
Salt and freshly ground black pepper to taste
1 medium onion, diced
1 garlic clove, minced
1 Tbsp peeled, chopped fresh ginger
1-2 Tbsp hot curry powder
1 (14 oz/398 mL) can crushed tomatoes
1 (14 oz/398 mL) can regular or light coconut milk
1 Tbsp golden brown sugar
2 Tbsp fresh lime juice
1 Tbsp cornstarch
2 Tbsp chopped fresh cilantro or sliced green onion
Durban-Style Chicken Curry
Place the oil in a large skillet set over medium high heat.
Sprinkle and rub the chicken with the paprika and salt and pepper.
Brown the thighs, in batches if needed, on both sides and place in your slow cooker.
Drain off most of the fat from the skillet, add the onion, garlic and ginger and cook for 2 to 3 minutes.
Mix in the curry powder and cook for 1 minute more.
Mix in the crushed tomatoes, coconut milk and brown sugar.
Combine lime juice and cornstarch in a small bowl to dissolve the cornstarch.
Stir this into the coconut milk mixture, bring to a simmer and pour over the chicken.
Cover and Cook on the low setting for 6 hours, or until the chicken is very tender.
Sprinkle servings of the chicken with cilantro or green onion. For a milder curry, use mild or medium curry powder instead of the hot. Excellent over Basmati Rice and a side of Naan.

Rating: 5.0/5 (2 votes cast)

Snow Day French Onion Soup Crock Pot

6 good size yellow onions.
2 12- 18oz cans beef broth.
10 beef builon cubes.
3 cups of water.
1/3 stick butter.
3 of your favorite mushrooms, chopped.
1 celery stick, chopped.
3 tablespoons brown sugar.
2 tablespoons worchestire or A-1.
a sprinkle of grated cheese.
White cheddar or swiss cheese, sliced thin.
Croutons.
Snow Day French Onion Soup

Cut 2 onions into small pieces, 4 onions into larger pieces. Grill with a full stick of butter until mostly brown, soft. Then toss in pot. Add remaining ingredients in pot. High for first 1/2 hr, then low for next several hrs. Adjust heat if you need it. Dream of the flavor as you shovel, snowblow, or plow!!!! Top your bowl white cheddar or swiss, and croutons. Let the soup melt the cheese for 2 minutes.

Chorizo and Shrimp Quesadillas with Smoky guacamol Game Day Appetizer by Rachael Ray

eIngredients

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream, 3 rounded tablespoonfuls
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 1/2 pound, 2 cups, shredded pepper Jack cheese

Directions

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamol

Fiesta Dip Crock Pot Game Day

Fiesta Dip

10-12 Servings with a 4 qt pot. ~ LOW for as long as you need to, stir every few hours.

 Fiesta Dip

• 1 LB.Ground beef
• 1 Onion, chopped
• 1(2lb.) Velveta Cheese,Cubed(Do NOT use fat free!)
• 1 Can chopped or sliced black olives, drained
• 1 (4 oz.)Can diced green chilies
• 1 Jar salsa
• I Add 1-2 cans black beans, rinsed and drained

Fiesta Dip

Brown ground beef with onions, drain
Pour in Crock pot
Add cubed velveta cheese
After cheese is melted add the rest of ingredients
Serve with tortilla chips

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Rating: 0.0/5 (0 votes)

Melt in your mouth BBQ Ribs Game Day Main Menue

Ingredients

• 2 sides pork spareribs (about 6 pounds), separated
• 1 (28-ounce) can chunky tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe

Chili DIp Crock Pot

Chili Dip
What You Need:
1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips.

Cheesy Meatballs

Cheesy Meatballs

Ingredients
3 cups (12 ounces) finely shredded cheddar cheese
1/4 cup finely diced yellow onion
... 1 cup biscuit/baking mix
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef (90% lean)
Directions
In a large bowl, combine all ingredients until mixed well. Shape into 1-in. balls. Place meatballs on a non stick rack placed on a baking pan (to catch drippings).
Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Keep warm by placing in a slow cooker on 'warm' setting. Makes about 4 dozen.

Carols Pot Roast

• (1) 2.5 - 4 lb beef roast
• 1 Tablespoon of oil
• (1) 12 ounce can of Dr. Pepper
• 1 can of cream of mushroom soup
• 1 package of dry onion soup mix

Heat oil in a large skillet over medium to medium high heat. Sear the beef roast on all sides. You want it to be browned evenly on all sides, but not cooked through. Place seared beef roast in 3 - 6 quart crock pot (just make sure it fits nicely in whatever size crock pot you use).

In a small bowl mix the dry onion soup mix, cream of mushroom soup and the can of Dr. Pepper. Pour mixture over beef roast and cook on low all day (which is probably 7 - 9 hours).

This looks great Carol! Go here for original recipe and a bonus recipe for homemade dry onion soup mix.

Cheeseburger Bites

Cheeseburger Bites
Ingredients
1 lb lean ground turkey
2 tablespoons ketchup
2 teaspoons instant minced onion
1 teaspoon yellow mustard
8 oz American cheese loaf, cut into 2-inch cubes (2 cups)
24 miniature burger buns, split

Toppings, as Desired
Dill pickle chips
Sliced plum (Roma) tomatoes
Shredded lettuce
Additional ketchup and mustard

Preparation
In 10-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2 tablespoons ketchup, the onion and 1 teaspoon mustard.

Spray 3 1⁄2- to 4-quart slow cooker with cooking spray. Into slow cooker, spoon beef mixture. Top with cheese

Cheesy Potatoe Soup Crock Pot

bacon pieces
1/2 onion, chopped
5 lg potatoes, peeled, diced
1 stalk (1/2 c) celery, chopped
1 (32oz) carton chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
1 1/2 c Half n Half
2 c shredded cheddar

Saute onion in butter
Spray crockpot w/ nonstick spray
Add onions, potatoes, celery, broth, salt, pepper to crockpot
Cover, cook low 7 hrs
In a small bowl, beat flour & half n half until blended
Stir into soup
Add cheese, heat until melted
Crumble bacon pieces on top of soup

 

Baked Mexican Cheese Sticks

Ingredients

• 1/2 cup all-purpose flour
• 1 egg
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt
• Pinch freshly ground black pepper
• 1 (12-count) package mozzarella string cheese
• Nonstick cooking spray

Directions

Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.

Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).

Preheat the oven to 400 degrees F.

Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes