Taco Pork Chops

Taco Pork Chops
4 boneless pork chops
1 onion
1 (8oz.) can tomato sauce
1 C water
1 pkt. taco seasoning

In a skillet brown pork chops with the onion. Add the tomato sauce, water, and taco seasoning. Bring to a boil and then reduce heat, cover and let simmer for about 20 minutes or until cooked through.

Crockpot Goulash

Crockpot Goulash

1 lb. ground beef
1 onion, chopped 
1 bell pepper, chopped
4 garlic cloves, minced
Italian seasoning to taste
Salt free seasoning to taste
1 jar spaghetti sauce
1 (8oz) can tomato sauce
8 oz elbow macaroni, cooked according to package directions

In a skillet cook ground beef with the onion, green pepper and garlic. Season with no salt seasoning and Italian seasoning. Add in the spaghetti sauce and tomato sauce. Gently mix in the cooked macaroni. Spray a crockpot with nonstick cooking spray and pour mixture into the crockpot. Cook covered for 2-3 hours on low.

I made this in the morning and when I got home in the afternoon put it on to "cook".

Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Crockpot Italian Beef

Crockpot Italian Beef

2 lbs Round Steak

Flour as needed

Oil as needed

6 medium potatoes, chopped

5 carrots, chopped

1 onion, chopped

1 (8 oz) can tomato sauce

1 (28 oz) can crushed tomatoes

 

 

Flour steak and brown both sides in skillet in a small amount of oil. Set aside meat. Place potatoes, carrots and onions in the bottom of a crockpot. Place browned steak on top of the vegetables. Pour tomato sauce and crushed tomatoes on top of the steak. Cook on low all day until meat is cooked through and vegetables are done.

Sausage Skillet Dinner

Sausage Skillet Dinner

 

1 Kielbasa or Smoked Sausage cut up into slices
4 baked potatoes cut up into chunks
1 onion chopped
1 green pepper chopped
1 C peas
Oil as needed

In a skillet over medium high heat cook onion and green pepper until soft. Add sausage and cook until browned. Add in the baked potatoes and cook until browned and heated through. Add peas and stir gently until heated through.

Curried Red Lentil Soup

Curried Red Lentil Soup

 

2 C red lentils

2 qts water plus more if needed

2 Tbsp coconut oil

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

Fresh parsley to taste, chopped

1 tsp curry powder

½ tsp cumin

½ tsp turmeric

¼ tsp ground coriander

Sour cream or plain Greek yogurt for serving if desired

 

In a large pot place lentils and water, bring to a boil, then reduce heat to low and simmer for 1 hour, adding additional water if needed. In a skillet sauté onion, celery, garlic and parsley until almost tender in the coconut oil. Add curry powder, cumin, turmeric, and coriander to the skillet and toss with the vegetables. Add vegetables to the lentils and continue to simmer for 1 hour, adding additional water if needed. Serve topped with sour cream or yogurt if desired.

Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Coconut Curry Lentils

Coconut Curry Lentils

 

1 small onion

1 Tbsp oil

1 Tbsp curry powder

1 tsp cumin

3 C vegetable broth

1 C lentils

1 C coconut milk

 

In a pot sauté onion in the oil until soft. Add curry powder and cumin, and cook for about a minute. Add vegetable broth and lentils. Reduce heat to medium, cover and cook until lentils are soft about 15-20 minutes, stirring occasionally. Stir in coconut milk and cook until heated through.

Black Bean Burrito Bowls

Black Bean Burrito Bowls 

Nonstick cooking spray

1 Tbsp oil

1 onion, diced

2 garlic cloves, diced

1 (15 oz) can black beans, rinsed and drained

1 (8 oz) can tomato sauce

1 tsp chili powder

½ tsp cumin

1 C cooked brown rice

1 C diced tomatoes

2 C shredded lettuce

½ C shredded cheddar cheese 

Spray a skillet with nonstick cooking spray and add oil. Heat over medium heat. Add onion and sauté until cooked through. Add garlic, black beans, tomato sauce, chili powder, and cumin. Turn heat to low and simmer for about 10 minutes. Divide rice between 4 bowls. Top with ¼ of bean mix. Top with tomatoes, lettuce and cheese.

Crockpot Dogs and Beans

Crockpot Dog and Beans

 

12 or more hot dogs

1 small onion, diced very fine

6 sliced bacon, cooked and crumbled

2 (15 oz) cans pork and beans

1 (15 oz) can ranch style beans

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 C ketchup

½ C brown sugar

Pepper to taste

 

Place the beans, onion, bacon, ketchup, brown sugar and pepper in a crockpot and mix together. Place hot dogs on top. Cook on low for 4-6 hours or until heated through.

Crockpot Sausage and Pepper Sandwiches

Crockpot Sausage and Pepper Sandwiches

 

6 large Italian Sausages

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

1 onion, cut into slices

2 green peppers, cut into strips

6 French rolls

12 slices provolone cheese

 

Remove casings from sausages and brown in a skillet. Place sausages in a crockpot. Add tomatoes, tomato sauce, tomato paste, onion and green peppers. Stir gently to combine. Cook on low for 6 hours or until cooked through. Serve on French rolls with cheese.

Crockpot Philly Cheesesteaks

 

Crockpot Philly Cheesesteaks

2 lbs steak, sliced into strips

Salt and pepper to taste

1/2 tsp garlic powder

1 onion, sliced into strips

1 bell pepper, sliced into strips

2 C beef broth

6 French rolls

12 slices of Provolone cheese

 

Sprinkle the steak with salt, pepper and garlic powder. Place in a crockpot. Add onion, bell pepper and beef broth. Cook on low for 4-6 hours or until meat is tender and onion and bell pepper are soft. Toast rolls for a couple minutes until lightly toasted under an oven broiler. Lay a piece of cheese on both sides of the roll. Use tongs to remove meat, onions and bell pepper from crockpot draining off as much juice as you can. Pile meat on top of rolls and return under the broiler to melt the cheese for a minute or two. Serve hot.

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Chicken Stuffed Shells

Chicken Stuffed Shells

1 (12-ounce) box large pasta shells
Oil, as needed
1 onion, chopped
1 lb skinless, boneless chicken, cut into small pieces
1 (6-ounce) box stuffing, any flavor
½ C mayonnaise

Nonstick cooking spray
1 (10 oz) can cream of chicken soup

1 soup can water

Heat oven to 350°F. Cook pasta shells according to package directions, drain and set aside.
In the meantime, in a large skillet, heat a small amount of oil. Add chicken and onion and until chicken is cooked through, about 10 minutes. Remove from heat. Prepare stuffing according to package directions. In a large bowl, mix stuffing with chicken mixture, fold in mayonnaise. Fill the cooked pasta shells with the stuffing mixture. You may not use all the shells. Arrange stuffed shells in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. In a bowl, combine cream of chicken soup with 1 soup can of water. Pour the mixture over the shells. Cover the baking dish with aluminum foil and bake for 45 minutes or until heated through and bubbly.

Chile Colorado Burritos

Chile Colorado Burritos

2 lbs beef stew meat

1 (28 oz) can mild red enchilada sauce

1 (4oz) can diced green chilies

1 small onion, finely diced

1 (15oz) can refried beans

6 burrito size flour tortillas

cheddar cheese for garnish

Put beef, enchilada sauce, green chilies, and onion in a crock pot and cook on low for 7-8 hours  or until meat is very tender. Heat up refried beans. Heat tortillas. On each tortilla place some of the heated beans and some of the meat. Roll into a burrito. Pour some of the sauce over the burrito and sprinkle with some cheddar cheese.