Crockpot Pork Chops and Stuffing

Crockpot Pork Chops and Stuffing

Crockpot Pork Chops and Stuffing

Ingredients

  • 4 pork chops
  • 1/2 onion sliced thinly
  • 1/2 bag of string beans
  • 1 bag of stuffing mix
  • 1 tablespoon Goya Seasoning
  • 1 can of cream of celery soup
  • 1/4 cup water

Instructions

  1. season pork chops and layer on bottom of slow cooker
  2. put onions on top
  3. mix soup with water in a bowl then pour on top of pork and onions
  4. layer string beans on top
  5. set slow cooker for 2 quarts, low and at 5 hours
  6. when half hour is left, add stuffing on top
  7. scoop and serve!
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Reviews:

AJ: LOVED IT, it looked odd to him, but it was so tasty! 

Mommy: LOVE this meal, so tasty and perfect

Daddy: He’s not a fan of pork chops, so I am not sure he will eat it.

LOVING OUR NEW SLOW COOKER.

You can set it to cook for 2, 4, or 6 quarts…which makes all the difference in the world. With only just the three of us, it’s a wonderful and essential tool to have. Now instead of making huge dinners that produce too many leftovers that get thrown out., we only have enough leftovers for one day. No more wasted food. 

AMAZON – https://www.amazon.com/gp/product/B00KX04LNY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I’m linking up with

 Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Crockpot Creamy Garlic and Mushroom Chicken

I put this recipe together after picking ingredients in my house. I have heard of using cream of mushroom soup, but often found that bland. Then I saw the cream of mushroom soup with roasted garlic and I knew I hit the jackpot.

 

  • Crockpot Creamy Garlic and Mushroom Chicken

    Prep Time: 30 minutes

    Cook Time: 6 hours

    Total Time: 6 hours, 30 minutes

    Serving Size: 4

    Crockpot Creamy Garlic and Mushroom Chicken

    Ingredients

    • 4 chicken thighs with bones and skin
    • 2 cans of cream of chicken mushroom with roasted garlic
    • 1/2 cup water
    • seasoning of choice
    • fresh, sliced mushrooms
    • 1 bunch of fresh asparagus
    • 1/4 cup of sliced onions

    Instructions

    1. sprinkle chicken thighs with seasoning of choice, ((( I chose Goya seasoning)))
    2. lay the chicken thighs in the bottom of the crockpot
    3. mix water with cream of mushroom with roasted garlic soup then pour over chicken
    4. layer mushrooms and onions on top
    5. sprinkle more seasoning on top
    6. We have a three-sized slow cooker. Set crockpot for 2 quarts, on low for 6 hours
    7. When only 30 minutes are left scoop out chicken thighs (((thighs will stay together if you scoop them out carefully))) and some of the mushrooms,
    8. Then add in the asparagus, making sure all the sauce is covering them
    9. Add cooked asparagus to chicken dish and serve

    Notes

    1. you can add different veggies instead of asparagus

    2. you can add rice or couscous

    3. We use a 3-sized crockpot. It is set to either cook at 2, 4, or 6 quarts.

    Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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creamy chicken
Reviews
:

AJ: LOVED IT, was afraid at first, but the flavors were perfection to him. 

Mommy:OMG this meal is like heaven! It tasted so cremey and falvorful. This will be a family favorite as well!!!!

Daddy: Hoping he liked it and took it to work.

LOVING OUR NEW SLOW COOKER.

You can set it to cook for 2, 4, or 6 quarts…which makes all the difference in the world. With only just the three of us, it’s a wonderful and essential tool to have. Now instead of making huge dinners that produce too many leftovers that get thrown out., we only have enough leftovers for one day. No more wasted food. 

AMAZON – https://www.amazon.com/gp/product/B00KX04LNY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I’m linking up with

 Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

French Dip for 3 People

This recipe came from Real House Moms. I fixed the portions to only feed three people with leftovers. Most meals are for 6-8 eight people and leave us with too many leftovers. I rather make smaller meals and only have ONE day of leftovers

French Dip for 3 People

Prep Time: 30 minutes

Cook Time: 7 hours

Total Time: 7 hours, 30 minutes

Serving Size: 4

French Dip for 3 People

Ingredients

  • 1/2 yellow onion, diced
  • 1 c beef broth
  • 1/4 c soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard
  • 2 cloves of garlic chopped
  • 1 bay leaves
  • 1 1/2 lb beef shoulder roast, trim the fat
  • 1 tsp salt
  • 1 tsp pepper
  • 6 french bread rolls
  • 12 slices of provolone cheese

Instructions

  1. lay onion and garlic in the bottom of the slow cooker
  2. in a small bowl combine the broth, soy sauce, Worcestershire sauce, and mustard
  3. pour broth mixture into the slow cooker
  4. rub the salt and pepper on all sides of the roast
  5. place on top of the onions
  6. place in the bay leaves into the broth mixture
  7. cover the slow cooker and cook on low for 7 hours
  8. remove the roast and shred the meat
  9. return the meat to the broth and cook for a few more minutes while you prepare the rolls
  10. slice the rolls in half, lengthwise and toast in the oven until golden brown
  11. remove from the oven and place the shredded meat on the bottom half of the roll and cover with two slices of provolone cheese and return the bottom of the sandwiches to the oven until the cheese is melted.
  12. remove and place the top of the bun on the bottom of the sandwich
  13. serve with a little bowl of the cooking juice to dip the sandwiches in
  14. enjoy!

Notes

double or triple to make for more than 3-4 people

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Yum

Reviews:

AJ: Ate half the sandwich, but with a loose tooth it gets a bit awkeard

Mommy:I LOVED this meal and plan on making it quite a bit! It was easy to make and yummy to eat.

Daddy: He had seconds!!!!

 

LOVING OUR NEW SLOW COOKER.

You can set it to cook for 2, 4, or 6 quarts…which makes all the difference in the world. With only just the three of us, it’s a wonderful and essential tool to have. Now instead of making huge dinners that produce too many leftovers that get thrown out., we only have enough leftovers for one day. No more wasted food. 

AMAZON – https://www.amazon.com/gp/product/B00KX04LNY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I’m linking up with

 Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Slow Cooker Pot Roast

classic pot roast2 text

This recipe came from Real Simple. I set it up as a slow cooker freezer meal.

I NEED to learn how to make smaller meals in the slow cooker. While one day of leftovers is great. Two or three days is boring and is usually a waste of food.

Ingredients:

  • 1/4cup tomato paste
  • 2tablespoons cornstarch
  • 1pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1pound baby potatoes (about 15)
  • 1/2 bag of frozen white pearl onions
  • 2stalks celery, cut into 1-inch pieces
  • 13-pound beef chuck roast
  • salt and black pepper

Directions

  1. mix together the tomato paste, cornstarch, and 1 cup water.
  2. Add the carrots, potatoes, onion, and celery. and toss to combine.
  3. Season the beef with 1½ teaspoons salt and ½ teaspoon pepper and set on top of the vegetables.
  4. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  5. Serve with the vegetables and cooking liquid.

classic pot roast text


Reviews
:

AJ: Did not eat the meat, but ate every bite of onion and vegetable. He dunked bread in the broth, which he NEVER does…so he must have really liked it. 

Mommy:I LOVED this soup, but now have too much left over.

Daddy: Took it for lunch, hope he likes it.

I’m linking up with

 Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Spring Minestrone Soup

20160518_175043TEXT

This recipe came from HOW SWEET IT IS . I set it up as a slow cooker freezer meal.

I took out the asparagus…because I just forgot it. I think I would cook the pasta separately, so I’m not having to be around for the last hour of cooking.

Ingredients:

  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 1 (28 ounce) can of diced tomatoes
  • 2 (15 ounce) cans of cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 3 cups water
  • 8 ounces of uncooked ditalini pasta
  • 1 cup of frozen sweet peas
  • 1 (6 ounce) bag of fresh spinach
  • 1/3 cup freshly grated romano cheese + more for topping
  • salt and pepper to taste

Directions

  • Prepare and put the following ingredients in a freezer bag: onions, garlic, carrots, tomatoes, and beans.
  • Mix peas and spinach in a separate freezer bag
  • When ready to cook, defrost, and add first bag of items to slow cooker, plus the water and vegetable stock. Cook on LOW for 6-8 hours.
  • For the last hour add pasta, then the last half hour add spinach and peas.
  • top off with romano and serve

 

20160518_163901TEXTReviews:

AJ: LOVED this soup

Mommy:I LOVED this soup

Daddy: Took it for lunch, hope he likes it.

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Saving Money with Freezer Meals

save moneyToday’s post is a writing challenge. This is how it works: participating bloggers picked 4 – 6 words or short phrases for someone else to craft into a post. All words must be used at least once and all the posts will be unique as each writer has received their own set of words. That’s the challenge, here’s a fun twist; no one who’s participating knows who got their words and in what direction the writer will take them. Until now.

At the end of this post you’ll find links to the other blogs featuring this challenge. Check them all out, see what words they got and how they used them.

I’m using:

Forget ~ Understand ~ Distant ~ Opal

They were submitted by: http://berghamchronicles.blogspot.com

With the warm weather I try not to use my apartment oven as it heats our tiny kitchen. Now the darn thing is acting up, but at least the stove top works. Between the toaster oven, microwave, stove top, and slow cooker, I don’t need the oven. In the future I would love to get a double toaster, just hope it’s not the distant future. At least with the slow cooker you throw your food in, set the time and forget about it until it’s time to eat. Perhaps a second, smaller slow cooker might need to be bought. It would be nice to have a dessert being make while we prep and eat dinner. The tough part would be storage, with our already small kitchen and limited cabinets, where would we keep it? I always wanted one extra cabinet, but where would it go and how would we get it to match our faded, opal-colored cabinets?

We tried Hello Fresh, a meal delivery service. Since I was able to use a $40 referral credit it was more than worth it. After a week of yummy meals, we decided to use HelloFresh every four weeks. After three weeks of slow cooker meals, we will be treated to a week of new recipes. While it will cost us $35 a meal, which is far more than I would EVER pay for a meal, it is nice to try new recipes. We won’t have much leftovers and understand that it will require more meal prep on my part. In the end I love to cook and relish learning new recipes and ideas in our kitchen. Maybe

*~*~*~*~Freezer Meals*~*~*~*~

PROS:

  • less money per meal
  • little to no prep time on day of meal
  • come home to a cooked meal
  • lots of leftovers

CONS:

  • gets boring after a while
  • if you don’t like you are stuck with lots of leftovers
  • lots of prep to get them into bags and in the freezer

Our normal weekly menu will look like this…

  • Friday pizza
  • Saturday leftovers (pizza and Thursday’s meal)
  • Sunday pasta with meatballs or sausage
  • Monday leftovers
  • Tuesday slow cooker freezer meal
  • Wednesday leftovers
  • Thursday slow cooker freezer meal

Favorite slow cooker meals: 

ginger peach meal  rosemary honey chicken plate2

Slow Cooker Ginger Peach Chicken (SLOW COOKER)
Honey Rosemary Chicken (SLOW COOKER) 
Creamy Mushroom Chicken (SLOW COOKER)
Slow Cooker Lasagna (SLOW COOKER) 
Slow Cooker Ground Beef and Potatoes (SLOW COOKER) 

 

*~*~*~*~Hello Fresh*~*~*~*~

PROS:

  • variety of meals
  • portion sizes are healthier
  • only get ingredients you need, so you are not stuck with unwanted ingredients that you will never use.
  • less time in grocery store
  • get new recipes and add them to my recipe bank

CONS:

  • more prep than I am used to
  • more money per person than I usually spend on a meal
  • leftovers only for one person, unable to spread out meals for the week

 

The week of Hello Fresh menu will look like this…

  • Friday pizza
  • Saturday leftovers (pizza and Thursday’s meal)
  • Sunday pasta with meatballs or sausage
  • Monday Hello Fresh Meal
  • Tuesday leftovers
  • Wednesday Hello Fresh Meal
  • Thursday Hello Fresh meal 

Two recent Hello Fresh Meals

lemon grass beef stir fry  apricot glazed chicken

Apricot Glazed Chicken (HELLO FRESH MEAL)
Lemongrass Beef Stir-Fry (HELLO FRESH MEAL)

 

Here are some great resources for slow cooker meals.

Happy Money Saver http://happymoneysaver.com/freezer-meals/

Hello Glow http://helloglow.co/slow-cooker-freezer-meals/

Buzzfeed 24 Dump Dinners http://www.buzzfeed.com/melissaharrison/crock-pot-dump-dinners?utm_term=.uup2MNJ6a

Thirty HandMade Days http://www.thirtyhandmadedays.com/2015/08/31-crockpot-freezer-meals-for-busy-weeknights/

The Kitchn http://www.thekitchn.com/10-ways-to-use-your-slow-cooker-this-summer-205089

 

Links to the other “Use Your Words” posts

Lemongrass Beef Stir-Fry

lemon grass beef stir fry

This recipe came from HelloFresh meal delivery. We decided to use this service every four weeks. So after three weeks of slow cooked meals, the fourth week will provide us with some new recipes and flavors!

lemon grass beef stiry fry HELO FRESH

 

I only had to use my cast iron pot and skillet for this…and LOTS of bowls

Ingredients:

  • Tenderloin Steak Tips 16 oz
  • Basmati Rice 1 1/2
  • Cup Scallions 4
  • Green Beans 12 oz
  • Red Bell Peppers 2
  • Garlic 2
  • Cloves
  • Lemongrass 1
  • Stalk Cornstarch 2 T
  • Soy Sauce 1) 2) 4 T
  • White Wine Vinegar 2 T
  • Sugar 1 T  not provided
  • Oil  2 t  not provided

 NEXT TIME I MUST PREPARE ALL INGREDIENTS BEFORE I START COOKING…THIS WAS SO INSANE TRYING TO COOK AND PREP. 

Directions

  • Prep: Wash and dry all produce. Bring 3 cups salted water to a boil in a medium pot. Trim the ends of the scallions, then thinly slice. Trim the ends of the green beans, then cut into 1-inch pieces. Core, seed, and thinly slice the bell peppers. Mince or grate the garlic. Add the rice to the boiling water, cover, and reduce to a low simmer for 15- 20 minutes, until tender.
  • Prep the lemongrass: Trim the ends of the lemongrass, then peel off the outer layers until you get to a rubbery core. Finely mince the core.
  • Cook the steak: Toss the steak tips in a medium bowl with the cornstarch and a large pinch of salt and pepper. Heat a drizzle of oil in a large pan over high heat. Add the steak to the pan and cook for about 1 minute per side, until browned but not yet cooked through. Remove from the pan and set aside.
  • Start the stir-fry: Heat another drizzle of oil in the same pan over medium heat. Add the garlic, lemongrass, and scallion whites and cook, tossing for about 2 minutes, until softened. Add the green beans and peppers and cook, tossing for 5-7 minutes, until softened. Season with salt and pepper.
  • Finish the stir-fry: Add the steak, soy sauce, 2 Tablespoons vinegar, 3 Tablespoons water and 1 Tablespoon sugar to the pan. Cook, tossing, for 1-2 minutes, until the sauce has thickened. Taste and season with salt and pepper.
  • Serve: Fluff the rice with a fork. Serve the stir-fry over the rice, garnish with scallion greens, and enjoy!

 

lemon grass beef stir fry22Reviews:

AJ: He did not want it the the first night, but ate everything in his bowl the next night. TWO THUMBS UP! 

Mommy:I I loved it! So tasty and really felt like I was sitting down to a meal at a restaurant. Never used lemon grass before, so this was fun and new.

Daddy: Never had any of it, not even for leftover. Said he forgot…well his loss is beef quesadillas for us! Leftovers RULE!

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Apricot Glazed Chicken

apricot glazed chicken

Only the leftovers are shown! We were all too excited to start eating to take pictures

 

 

This recipe came from HelloFresh meal delivery. We decided to use this service every four weeks. So after three weeks of slow cooked meals, the fourth week will provide us with some new recipes and flavors!

HELLO FRESH apricot glazed chicken

This was a big hit! Three meals at $35 each…$8.75 per person for four people.

Even though the directions said to use my oven, I opted for my toaster oven and stove top in a cast iron skillet…and it still came out EXCELLENT!

Wonder if I can make this into a slow cooked meal???? 

PROS:

  • variety of meals
  • portion sizes are healthier
  • only get ingredients you need, so you are not stuck with unwanted ingredients that you will never use.

 

CONS:

  • more prep than I am used to
  • more money per person than I usually spend on a meal
  • leftovers only for one person, unable to spread out meals for the week.

 

Ingredients:

  • Chicken Breasts 24 oz
  • Carrots 24 oz
  • Yukon Potatoes 24 oz
  • Apricot Jam 2 T
  • Chili Flakes 1t   I did not use the chili flakes  
  • Thyme 1/2 oz
  • Chicken Stock Concentrates 2
  • Shallots 2
  • Lemon 1
  • Olive Oil  not provided 
  • water  not provided 

 

Directions

  • Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into ¼-inch wedges. Peel and cut the carrots into ½ inch coins. Strip half the thyme leaves off the sprigs; set the remaining sprigs aside
  • Roast the carrots and potatoes: Toss the potatoes and carrots on separate baking sheets, each with a large drizzle of olive oil and a pinch of salt and pepper. Toss the potatoes and carrots with the thyme leaves. Place both sheets in the oven for 20-25 minutes, tossing halfway through cooking until golden brown. 
  • Sear the chicken: Heat a large drizzle of olive oil in a large ovenproof pan over medium-high heat. Pat dry the chicken with a paper towel. Season the chicken breasts on all sides with salt and pepper. Add the chicken to the pan, skin-side down, and cook for 6-8 minutes, reducing the heat if necessary, until golden brown and crispy. Flip over and place the chicken onto the baking sheet with the carrots. I cut the chicken in half so I had four pieces-two with a bone and two without. Finish cooking in the oven for 7-10 minutes, or until the juices run clear when pierced with a knife. Set aside to rest for about 5 minutes.
  • Prep the remaining ingredients: While the chicken cooks, halve, peel, and thinly slice the shallots. Cut the lemon into wedges.
  • Make the glaze: Heat the same pan you used for the chicken over medium-high heat. Add the shallot to the pan and cook, tossing for 2-3 minutes, until soft. Add 1 cup water and the chicken stock concentrates, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the thyme sprigs and 2 Tablespoons apricot jam; stir to thoroughly combine. Simmer until thickened to a glaze consistency, for about 3-4 minutes. Taste and season with salt, pepper, and the juice of two lemon wedges. 
  • Plate and serve: Serve the apricot-glazed chicken on a bed of thyme-roasted potatoes and carrots, then drizzle with the apricot glaze. Serve with a wedge of lemon and enjoy!

Reviews:

AJ: ate the chicken right off the bone! loved it that way. He ate most of the carrots and potatoes. TWO THUMBS UP! 

Mommy:I I loved it! So tasty and really felt like I was sitting down to a meal at a restaurant.

Daddy: Ate everything off this plate!

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Ginger Peach Chicken

 ginger peach meal

I got the recipe from  HELLO GLOW http://helloglow.co/slow-cooker-freezer-meals/

With the warm weather I try not to use my apartment oven as it heats our tiny kitchen. Now the darn thing is acting up, but at least the stove top works. Between the toaster oven, microwave, stove top, and slow cooker, I don’t need the oven.

Ingredients:

  • 2 pounds boneless, skinnless chicken thighs
  • 12 ounce bag of frozen peach slices
  • 1 sliced red onion
  • 2 tablespoons brown sugar
  • 2 teablespoons soy sauce
  • 1 tablesppoon grated ginger
  • 2 tablespoons coriander 

Serve with rice and veggies

ginger peach meal2

Directions:

  • mix all ingredients in bag and freeze for later
  • put in slow cooker and cook 4-5 hours on high
  • Serve with rice and veggies

 

Reviews:

AJ: did not like it at all. He said it had no flavor and was too soft and mushy. I guess he was referring to the peaches. He opted for leftover meatballs covered in cheese. (2 thumbs down)

leftover meatballsMommy:I liked it and loved the flavor, but think I would only add a few peaches or maybe add pears instead. I plan to make this again, but mixed with rice and add with more onions, some pears and peppers.

At least the leftovers will make for a great quesadilla, which I know AJ will eat.

Daddy: I know he won’t even think about taking it, but maybe he might consider it when I mix it all up with rice.

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Tater Tot Casserole

tater tot casserole4

Ingredients:
~ ground beef
~ diced onions and garlic
~ tater tots
~ shredded cheese
~ peas
~ seasoning of choice

collage

Directions:
~ cook ground beef with onions, garlic, and seasoning of your choice (cook mostly done)
~ layer ground beef in pan, then add peas on top
~ sprinkle with shredded cheese
~ layer tater tots and cook at 350 for 40 minutes
~ remove from onion and put a layer of shredded cheese on top

TOTALLY FLEXIBLE: ADD ANY VEGGIES and CHEESE YOU WANT

What an amazing and easy dinner. AJ said this was one of his favorites.  

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures