Crockpot Hash Brown Casserole

Yes, we've all had hash brown casserole but I guarantee this is the best. My favorite thing was being able to make it in the crockpot. This will be great for the holidays as it frees up the oven for a ham or turkey. Try this today & thank me tomorrow.

Ingredients
26-32 oz bag frozen hash browns
8 oz sour cream
10.5 oz cream of chicken soup
1/4 c onion, finely chopped
1 1/2 c shredded cheddar cheese
1/2 c butter, melted
Salt & pepper to taste

Directions
Spray inside of crockpot with cooking spray. In a large bowl mix all ingredients together. Dump hash brown mixture into crockpot. Cook on low for 4-5 hours. The casserole should be crispy on the sides & bubbly throughout. Enjoy!


Recipe courtesy Stockpiling Mom via Pinterest

Steak, Pepper & Onion Grill Packets

One of our favorite new things to do on the grill is make tin foil packets filled with veggies or other things. The most recent one was this steak packet.  The steak was so tender & delicious. We loved it.

Ingredients
1 1/2 lb sirloin steak, cut into strips
1 red bell pepper, cut into slices
1 yellow or orange bell pepper, cut into slices
1 sweet onion, thinly sliced
1 pint cherry tomatoes, optional
2 tbsp butter
1/4 c steak sauce

Directions
Preheat grill. Place veggies & steak into a large bowl. Pour steak sauce over & toss to evenly coat everything. Coat 3-4 large sheets of heavy duty foil with cooking spay. If you don't have the heavy duty foil, just make 2-3 layers of regular foil. Divide the steak & the veggie mixture evenly on the foil sheets. Add some slices of butter to each pack. Now seal the foil packs tightly. Grill on medium heat for 20-25 minutes. Move the packs around the grill several times during cooking to keep them off hot spots. Allow packs to rest for several minutes before opening. Be very careful opening the foil packs as they will be extremely hot. 


Recipe adapted from Monthly Meal Planner via Pinterest 

Roasted Red Potatoes

Here is a gem that I had forgotten about. Made them last week to go with our grilled hamburgers. They are so simple but full of flavor.

Roasted Red Potatoes (click for recipe)

Apricot Pork Medallions

I am so sorry that I forgot to take a picture of this. I love to cook pork tenderloin. It's such a versatile, tender meat. When I saw this recipe with apricot preserves, I knew I had to make it. I served this with steamed brown rice. The sauce tastes yummy when poured over the rice.

Ingredients
1 lb pork tenderloin, cut into 8 slices
1 tbsp. plus 1 tsp butter, divided
3/4 c apricot preserves
1/8 c sliced green onions
2 tbsp. cider vinegar
1/4 tsp ground mustard

Directions
Pound pork slices to 1/2-inch thickness. In a large skillet, heat 1 tbsp. butter over medium heat. Brown pork on both sides. Remove pork from pan, reserving drippings. Add preserves, green onions, vinegar, mustard & remaining butter to drippings. Bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer covered, 3-4 minutes. Return pork to pan. Cook until pork is tender. Let stand 5 minutes before serving.


Recipe adapted from Simple & Delicious

Baked Chicken with Herb Stuffing

These stuffed chicken breasts were a big hit with the family. The herb stuffing gave big taste to the chicken.

Ingredients
5 tsp butter, divided
1/2 c finely chopped onion
1 tsp minced garlic
1/2 c bread crumbs
1 tbsp fresh parsley
1/4 tsp salt, divided
1/8 tsp dried marjoram
1/8 tsp dried thyme
4 boneless skinless chicken breasts
1 tsp lemon juice
Black pepper

Directions
In a small skillet, heat 2 tsp butter. Add onion & garlic. Cook & stir until tender. Stir in bread crumbs, parsley, 1/8 tsp salt, marjoram & thyme. Remove from heat. Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. Place chicken breasts into a baking dish. In microwave melt remaining butter . Stir in lemon juice. Pour lemon butter mixture over chicken. Sprinkle with black pepper. Bake at 350 degrees for 30 minutes or until juices run clear.

Italian Sausage & Veggie Pockets

I saw something in a magazine that inspired me to create this. My husband & I love Italian sausage, but my kids don't typically eat it. Well, this dinner changed all that.  They loved this tasty version. The sausage was cooked perfectly & the veggies were full of flavor. This creation is a keeper.

Ingredients
2 sweet peppers, chopped
1 medium sweet onion, chopped
2 tbsp minced garlic
3 tbsp chopped fresh parsley
1/8 c olive oil
1/8 c apple cider vinegar
Italian seasonings
Salt
Pepper
5-6 Italian sausage links, sliced
1 bag frozen seasoned potato wedges

Directions
In a large bowl, toss the first 9 ingredients. Coat 5-6 large sheets of heavy duty foil with cooking spay. If you don't have the heavy duty foil, just make 2 layers of regular foil. Divide the sausage, potato wedges & the veggie mixture evenly on the foil sheets. Now seal the foil packs tightly.
Grill for 20-25 minutes or until sausage is done. Let rest 2-3 minutes before serving. Carefully open the packs & serve.

BBQ Burgers & Veggies

Ingredients
1 1/2 lb ground chuck
1 envelope onion soup mix
1 1/4 c barbecue sauce, divided
1 1/2 c sliced zucchini
1 1/2 c sliced yellow squash
1 1/2 c sliced carrots (or baby carrots)
2 tbsp. minced garlic
1/4 c Italian dressing
3 ears corn, halved

Directions
In bowl, mix beef, soup mix & 3/4 cup barbecue sauce. Shape into 6 patties. In a separate bowl, toss the next 5 ingredients. Coat 6 sheets of heavy duty foil (I use 3 layers of regular foil) with cooking spray. Add patties, top with remaining barbecue sauce. Add corn & veggies. Fold foil to enclose, double sealing seams. Grill 15-20 minutes, or until patties are done. Let sit 2-3 minutes. Carefully open & serve. I served ours right out of the tin foil pack. Easy clean-up!

 

 

 

Recipe courtesy First For Women 

French Dip Sandwiches

These sandwiches were absolutely delicious. The entire family loved them. I was hoping for enough leftovers to serve the next day, but there was very little. Next time, I will make them with a bigger roast.

Ingredients
2-3 lb beef roast
4 c beef broth
1 package dry onion soup mix
Provolone cheese slices
Sub or hoagie rolls

Directions
Place beef roast in crockpot. I buy whatever roast is on sale. Mix beef broth and dry onion soup mix. Pour over roast. Cook on low 7-8 hours. Shred roast with fork and return beef to crockpot for a few minutes. Slice hoagie/sub rolls. Add shredded beef. Top with provolone cheese slice(s). Broil open sandwiches in oven for a few minutes until the cheese melts. Serve with a side of au-jus, if desired.


Recipe adapted from Pinterest

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

Crockpot Chicken Fajitas

 

 

 

I made these for dinner. The smell was amazing. My husband said it smelled like we were at the fair. The chicken was so juicy and full of flavor. This was an easy way to make delicious chicken fajitas.

 





Ingredients

1 lb boneless, skinless chicken breast

3 peppers (green, red & yellow), sliced

1 medium onion, sliced

Taco seasoning (see below for my recipe)

1 c chicken broth

Flour tortillas

Favorite toppings (cheese, lettuce, tomatoes, sour cream, etc.)

 

Taco seasoning

4 1/2 tsp chili powder

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper

 

 

Directions

Place sliced peppers and onion on the bottom of crockpot. Place chicken on top of veggies. Mix chicken broth and taco seasoning. Pour over chicken. Cook on low for 5-6 hours. Shred chicken and build your fajitas.

 

Freezer Directions 

Cook as recipe states, cool and freeze in meal sized portions.  I make a crockpot full of chicken when I do this recipe.  My family loves these.

To serve, thaw and reheat.  They can be reheated in the crockpot, too.

 

Recipe adapted from Pinterest

 

 



Savory Mustard Pork Roast

 

 

 

I wanted to try something different with a pork roast. I always buy one when they are on sale to have in my freezer. I usually make pulled pork. This month in Simple and Delicious, this pork recipe was a contest winner so I had to try it. It was delicious. A very nice change from the usual.



Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)

3/4 tsp salt

1/4 tsp pepper

1 tbsp canola oil

1 can (14-1/2 ounces) diced tomatoes, drained

1 medium onion, chopped

1 can (14-1/2 ounces) beef broth

1/2 cup dry red wine

3/4 cup stone-ground mustard

6 garlic cloves, minced

2 tbsp honey

2 tbsp molasses

1 tsp dried thyme

2 tbsp cornstarch

2 tbsp cold water

Directions

Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.


Recipe courtesy: Simple and Delicious

Roasted Red Potatoes

 

 

 

I made these to go with our grilled hamburgers. They were a HUGE hit. My sister made them last week and they were a HUGE hit in her house too! These potatoes are a quick, go to side dish for those busy weeknight dinners.



 

Ingredients

Red potatoes, cubed (leave skins on)

Olive oil

1 packet dried Good Seasons zesty Italian dressing

Dried minced onion

Salt & pepper

Parmesan cheese

 

Directions

Preheat oven to 400 degrees. In a large bowl, toss potatoes with olive oil, Good Seasons, dried minced onion, salt and pepper. Place potatoes on cookie sheet. Bake for 35-40 minutes or until done. We like ours a little on the crunchy side. Sprinkle with Parmesan cheese before serving.

 

 

Recipe courtesy: Pinterest



Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Amish Breakfast Casserole

My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.

Ingredients

1 pound bacon, diced

1 medium sweet onion, chopped

6 eggs lightly beaten

4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida

2 c (8 ounces) shredded cheddar cheese - I used sharp

1 1/2 c (12 ounces) 4% cottage cheese

1 1/4 c shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.

 

Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.

 

 

Recipe courtesy: Carolyn B of Georgia

Lemon & Sage Roasted Chicken

If you have never roasted a whole chicken, this is a easy recipe for you to give it a try. The chicken was moist & full of flavor. The potatoes were yummy.

Ingredients
1/4 c lemon juice

1/4 c plus 3 tablespoons olive oil, divided

5 garlic cloves, minced

2 tbsp minced fresh sage

1 roasting chicken (6 to 7 pounds)

2 tbsp butter, softened

1 medium lemon, cut into wedges

8 medium potatoes, quartered

2 medium onions, quartered

1/2 tsp salt

1/4 tsp pepper

Directions
In a 2-gallon resealable plastic bag, combine the lemon juice, 1/4 cup oil, garlic and sage. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. Drain and discard marinade. With fingers, carefully loosen skin from the chicken; rub butter under the skin. Fill cavity with lemon wedges. Place chicken breast side up on a rack in a roasting pan. In a large bowl, combine the potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving.


Recipe courtesy: Simple & Delicious

Chicken Tortilla Soup

Ingredients
2-3 cups raw chicken, cut into pieces
1 can diced tomatoes with green chiles
1 8 oz can tomato sauce 
2- 14.5 oz can chicken broth
1 can cheddar cheese soup
2 cups carrots, chopped
1/2 bag frozen corn
1 large onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/2 tbsp chili powder
Handful of cilantro handful, chopped
Salt and pepper, to taste
2 c cooked rice
Shredded cheddar cheese
Tortilla chips

Directions
Combine all ingredients in slow cooker (except garnishes). Cook on high 5-6 hours or on low for 8. Serve with shredded cheddar cheese & tortilla chips.


Recipe courtesy: Chrissy K of Ohio

Italian Sausage, Peppers and Onions

My cousin Angie made this for our family reunion. They were probably the best sausage, peppers & onions I have ever tasted. You can eat them plain or put them on a hoagie bun for a sandwich.

Ingredients
Italian sausage, medium hot
Italian sauce
Onions, sliced
Peppers, sliced

Directions
Place all ingredients in roasting pan. Cook on 350 degrees for a couple of hours.


Courtesy: Angie P of Ohio

Panko Chicken with Marinara

This chicken was delicious. It was nice & crispy. The marinara really gave a nice taste to the chicken. My kids preferred to just each the chicken without the marinara. That was fine by me because I ate some of it just plain. It was delicious.

Ingredients
1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional

Marinara
1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt

Directions
Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.

The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!


Recipe adapted from Simple & Delicious

Parmesan Chicken with Bow Ties

Five stars!!! The family loved this & so did I. I guess we were so in love with it that I forgot to even take a picture.

Ingredients
12 oz bow tie pasta
Salt & pepper
2 c small broccoli florets
2 tbsp olive oil
1 1/2 lb chicken breast, cut into bite size pieces
1 small onion, finely diced
2 cloves garlic, minced
1 c petite diced tomatoes, drained
1/2 c Parmesan cheese

Directions
Cook chicken, onion & garlic in 1 tbsp of olive oil. Sprinkle with salt & pepper. Saute for 5 minutes. Add tomatoes; saute for 2 minutes. Cook pasta according to package directions. Add broccoli for last 3 minutes of cooking. Drain, reserving 1 cup of the cooking liquid. Toss pasta & broccoli with 1 tbsp of olive oil. Once chicken is done, toss in the pasta, broccoli, Parmesan & half of the cooking liquid (add more if dry).


Recipe adapted from All You

Roast Beef Pot Pie

This pot pie was AMAZING! It was super easy to assemble. From start to the table, it was just under an hour. The flavor was delicious. It was a HUGE hit with the entire family (including my picky eater).


Ingredients
10 baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tbsp olive oil
1 17 oz package refrigerated beef roast au jus (or leftover roast), coarsely chopped
1/4 tsp salt
1/4 tsp pepper
1/3 c all purpose flour
2 1/4 c beef broth
1 sheet refrigerated pie pastry
1 egg, beaten

Directions
Saute carrots, potatoes & onion in oil until crisp tender in a large skillet. Add the beef roast, salt & pepper. Combine the flour & broth until smooth; gradually stir into pan. Bring to a boil. Cook & stir for 2 minutes or until thickened. Transfer to a 9-inch deep dish pie plate (it must be this size or it will run over). Place pie pastry over filling. Trim, seal & flute or crimp edges. Cut slits in pastry. Brush with egg. Bake at 375 degrees for 30-30 minutes or until golden brown.


Recipe adapted from Simple & Delicious