Slow-Cooker Saucy Swiss Steak

This came together in a snap even with a little browning of the meat. I think it took me 10 minutes total to get it in the crockpot. This was so delicious. The meat was so tender that it started falling apart when I started eating it. If you aren't a big fan a swiss cheese it is still really good without it. I served this over whole wheat pasta which was good. I also think that it would have been awesome served over mashed potatoes. I used my smallest crockpot for this one. I think it was about 3-3.5 quarts, since to properly slow cook something you need to have the crockpot 3/4 way full or it will just dry out your food.

courtesy of Kraft Foods

1/4 cup KRAFT Zesty Italian Dressing

1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces

1/4 cup flour

1/4 cup tomato paste

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup beef broth

1 green pepper, chopped

1/2 cup shredded KRAFT Swiss Cheese

Make It!

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Steaks won't be fully cooked through Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

Orange-Apricot Pork Chops

This was so tasty. I found it at the crockpot365 website. I wasn't sure how it would all come together but it was way easy. I put my pork chops in completely frozen and cooked in the oven at 200 degrees for 8 hours. Because I don't have a crockpot anymore. It was awesome and I loved serving it with rice to soak up all of the yummy juice. Even my kids liked this one.

courtesy of Crockpot365

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Use a 4-6 quart crockpot.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges, with juice evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.

Chicken Enchilada Soup

So I have been on the hunt for slow cooker meals to help make my life easier after the baby is born. I came across this recipe on a new blog called What's on my menu. The use of canned enchilada sauce in a soup intrigued me. So I tried it and it was really good. Even Ali liked it. I made nachos for the kids to dip in their soup. I garnished mine with pepper jack cheese and avocado and the cheese was a must it gave the soup that spicy flavor that I love. And it got a thumbs up from my sister and brother in law so it can't be too bad. There is a very beautiful picture of the soup on the What's on my menu blog if you want to go look at it.

courtesy of Whats on my menu

Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used fire roasted)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped bell pepper (I used red bell pepper)
1 10-ounce can enchilada sauce (I used mild red, I also used only about half of my 16 oz. can)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used 1%)
1 cup shredded Pepper jack cheese
2 chicken breasts, or one can of canned chicken (I used frozen chicken breasts and threw them in completely frozen and it still came out beautiful)
avocado, optional
tortilla chips, optional

Directions:
In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
Place 2 chicken breasts on top of mixture.
In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

World's Best Chili Verde

For anyone who has never had Chili Verde before. It is actually a chili that you serve wrapped in tortillas or over rice. This one is seriously good. I was going to take a picture of it, but I didn't have enough left over for a picture since we all ate it so fast. This is one we are definitely excited about. And who knew that Disney's family website would have such a winning recipe.

courtesy of familyfun.com

Ingredients

3 lb. boneless pork roast, cut into 1 inch cubes (I used a pork loin)
1 1/2 bell peppers, chopped, (1 green, 1 red)
2 large garlic cloves, minced
2 cans tomato sauce
1 7 oz can chopped green chilies
2 medium onions, chopped
1 tsp. chili powder
2 tsp. ground cumin
1/4 cup lemon juice
3/4 cup beef broth
1-2 tsp. salt to taste
2 jalapenos chopped fine, optional

Served with:
tortillas
sour cream
shredded cheddar cheese
avocados, diced

Combine all the ingredients in the crockpot. Mix. Cook on low for 8-9 hours. If you are cooking in the oven cook in a covered pot at 225 degrees for 8-9 hours. Serve with Tortillas, sour cream, cheese, and avocado or guacamole.

Suggestions: This really is fantastic but I found that it was a little too liquidy so I would suggest simmering without the lid the last hour to let some liquid evaporate or add some cornstarch to thicken it up a little.

Italian-Teriyaki Tin Foil Dinners

2 Boneless Chicken breasts, cubed

1/2 medium green bell pepper, diced

1/2  medium red bell pepper,diced

1/2  onion, diced (I used a red/purple onion)

2 medium carrots, peeled and cut up

4 medium red potatoes or 3 small russet potatoes

2 cloves of garlic

Teriyaki sauce (about a cup)

Italian dressing ( I used Zesty Italian) (about 1-1.5 cups)

Aluminum Foil

Cut raw chicken breasts into cubes.  Marinate the chicken in the Teriyaki sauce in a ziploc bag.  Cut all the vegetables up.  Place in a separate ziploc bag and marinate in the italian dressing.  Marinate both meat and vegetables in the fridge for several hours or overnight. When you are ready to cook.  Add minced garlic to the vegetables.  Take out pieces of aluminum foil and place desired amount of vegetables and chicken in each one. It should make about 4-5 foil packets.  

Preheat oven to 400 degrees F. Or start grill.  Cook in oven or on a grill for 2-3 hours or until done.

Suzanne's Note: This is probably the most delicious tin foil dinners I have had.  There is so much flavor that I didn't feel the need to add salt and pepper or load it down with ketchup(like I do with other tin foil dinners) Joe was skeptical about combining the teriyaki and italian, but he loved it and couldn't stop eating it. 

 I didn't have a red bell pepper on hand as you will see from my picture.  I also used a different brand of teriyaki sauce (not kikkoman).  I also cooked ours in the oven.

Slow Cooker Chicken Stew Over Rice

Marinade:

2 Tablespoons frozen Orange Juice

1 14 oz Can low sodium Chicken Broth (about 2 cups)

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup tomato paste

2 Tablespoons low sodium (lite) soy sauce

2 Tablespoons brown sugar

2 cloves garlic, minced

1 dash Allspice

Remaining Ingredients:

2-3 chicken breasts, cut in half

1/4 lb. fresh mushrooms (about 4-5 white mushrooms)

2 Tablespoons butter

11 oz. can mandarin orange sections, drained

1 green bell pepper, sliced

1/4 tsp. ground ginger

3 Tablespoons cornstarch

1/4 cup milk

1/4 cup cold water

Rice or potatoes

Marinade: The night before you plan on slow cooking your dinner, mix together marinade ingredients and Chicken in crockpot or baking dish that has an oven proof lid.  Put in the fridge, covered overnight.

In the morning or early afternoon cook on low (if crockpot) or 200 degrees in the oven, for 6 hours.

After the six hours are up increase the temperature to High (if crockpot) or 350 degrees in the over.   Meanwhile, slice up the mushrooms and peppers.  In a small fry pan melt the butter and add the sliced mushrooms.  Saute until they are starting to brown.  To the crockpot add, the mushrooms (with pan juices), raw bell peppers, mandarin oranges, and ginger.  Stir.

In a measuring cup mix cornstarch with the milk and water. Then add to the crockpot.  Recover the slow cooker and cook for 15-30 minutes.

Serve over cooked rice or Potatoes.

Suzanne's note: This is a really tasty. I expected this to have an oriental flavor because of the ginger and orange, but it didn't at all.  The orange flavor blends in nicely to give a unique layered flavor. I used low sodium chicken broth and soy sauce, so it might taste a bit salter if you just use regular.  I would suggest cutting out the 1/2 tsp. salt if you don't use low sodium broth and soy sauce.  Both times I made this it was in the oven, so I can't vouch for doing it soley in the crockpot.