Tuesday, September 1, 2009

Menu Planning and Crock Pot Recipes

I've discovered, not necessarily by choice but by necessity, that the first and best way to save money is to EAT AT HOME. Brad and I used to love going out to eat. Due to the recent turn of events, we've learned to really enjoy eating at home. I've really loved having a meal to present to my family at the end of each day. We're able to sit around the dinner table, pray together, enjoy some good food and talk about everyone's day. Needless to say, my Crock Pot is my new best friend. Try a few of these recipes from our menu last week and I think your's may become your new bff too... (=

BBQ Chicken and Potatoes

4-5 boneless, skinless chicken breast halves
5 small or medium potatoes, quartered
1 cup honey bbq sauce
16 oz. can jellied cranberry sauce

1. Spray slow cooker with nonstick cooking spray. Place 1/2 of chicken breasts in slow cooker.
2.Top with 1/2 of the cut up potatoes.
3.Mix bbq sauce and cranberry sauce together in a bowl. Spoon half the sauce over the chicken and potatoes in the cooker.
4. Place remaining breasts in cooker, followed by the remaining potatoes. Pour the rest of the sauce over all.
5. Cover and cook on Low 8-9 hours, or until chicken and potatoes are tender but not dry.

Stuffed Green Peppers
(If your kids, like mine, don't like green peppers, remove the rice and beef mixture from inside the peppers and serve. Extra peppers for dad!)

6 green peppers
1 lb. ground beef
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1 1/4 cups rice, cooked
1 TBS Worcestershire Sauce
8 oz. can tomato sauce
1/4 cup beef broth

1. Cut stem ends from peppers. Carefully remove seeds and membrane without breaking pepper apart. Parboil in water for 5 minutes. Drain. Set aside.
2. Brown ground beef and onions in skillet. Drain. Place meat and onions in mixing bowl.
3. Add seasonings, rice, and Worcestershire sauce to meat and combine well. Stuff green peppers with mixture. Stand stuffed peppers upright in large slow cooker.
4. Mix together tomato sauce and beef broth. Pour over peppers.
5. Cover. Cook on low 3-4 hours.

Layered Chicken Cordon Bleu

4-5 boneless, skinless chicken breast halves
1/2 lb. sliced, cooked ham
1/2 lb. sliced Swiss cheese
10 3/4 oz. can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions

1. Layer all ingredients in the order they are listed into your slow cooker.
2. Cover and cook on low 6-8 hours, or until chicken is tender but not dry.

Maui Chicken

6 boneless, skinless chicken breast halves
14 1/2 oz. can chicken broth
20 oz. can pineapple chunks
1/4 cup vinegar
2 TBS brown sugar
2 tsp soy sauce
1 garlic clove, minced
1 medium green pepper, chopped
3 TBS cornstarch
1/4 cup water

1. Place chicken in slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cover. Cook on High 5-6 hours or until chicken is fork tender.
4. Serve over rice or angel hair noodles.

Italian Beef

4-5 lb. beef roast, cut into 1-1 1/2 inch cubes
2 or 3 beef bouillon cubes
1 tsp garlic salt
2 TBS Italian salad dressing

1. Place roast, bouillon cubes, garlic salt, and dressing in slow cooker. Stir.
2. Add 1-1 1/2 inch water around beef, being careful not to disturb the seasoning on the top of the meat.
3. Cover and cook on Low 8 hours, or until tender but not overcooked.
4. Remove beef from cooker and shred with 2 forks. Return shredded meat to cooker and stir into broth.
5. Serve over rice, or on rolls or garlic bread for an open face sandwich.

Easy Stroganoff

10 3/4 oz. can cream of mushroom soup
14 1/2 oz. can beef broth
1 1b. beef stewing meat or round steak, cut into 1 inch pieces
1 cup sour cream
2 cups noodles, cooked

1. Combine soup and broth in slow cooker. Add meat.
2. Cover. Cook on High 3-4 hours. Reduce heat to Low and cook 3-4 hours.
3. Stir in sour cream.
4. Stir in noodles.
5. Cook on High 20 minutes.

Chicken Azteca

15 oz. can black beans, drained
2 cups frozen corn kernels
1 garlic clove, minced
1/4 tsp. ground cumin
1 cup chunky salsa, divided
5 boneless, skinless chicken breast halves
8 oz. pkg. cream cheese, cubed
egg noodles, cooked
shredded cheddar cheese

1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker.
2. Arrange chicken breasts over top. Pour remaining salsa (and more, if you prefer) on top of chicken.
3. Cover. Cook on High 2-3 hours, or on Low 4-6 hours.
4. Remove chicken and cut into bite sized pieces. Return to cooker.
5. Stir in cream cheese. Cook on High until cream cheese melts.
6. Spoon chicken and sauce over cooked noodles. Top with shredded cheese

2 comments:

Brie said...

A lot of these sound really good! I'll have to try them when we're working at our house and the only appliances I have are a crockpot or toaster oven.

Thanks for sharing!

Shellie and Family said...

Brad and the kids would STARVE if it weren't for my crockpot! I hope you enjoy... I'm going to try your brownie recipe this weekend. I'll let ya know how they turn out!