Kansas City Chicken on Baked Brown Rice

A simply tasty and healthy meal!
The chicken cooks to be very moist in the crock-pot or slow-cooker and will shred really easily when done.
The best I can describe the sauce is a sweet but yet light BBQ taste. Really yummy, my two picky little boys even loved it!
A slow-cooker meal is perfect for those busy days.
Serve on top of my 'Favorite way' to cook brown rice (Baked Brown Rice).
Then add a green salad or vegie to round out the meal. Yum!

Kansas City Chicken (slow cooker)
on Baked Brown Rice

What you Need:

5 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

How to make:

In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve on top of Baked Brown Rice.

Baked Brown Rice:

Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees.
Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Recipe Source: adapted from My Kitchen Cafe

Slow Cooker Chicken Tacos

With soccer practices, homework, and many other activities going on during the week
I have been loving my slow cooker.
Fix it in the morning, and it is ready in time for dinner.
This is a very yummy slow cooker meal.
The cream cheese and salsa mixed together with the beans, corn, and shredded chicken is so good.
Serve in a crispy shell or soft shell tortilla, with what ever tacos toppings you like.
Enjoy!

Slow Cooker Chicken Tacos

What You Need:
-1 can (7.5) black beans, drained and rinsed
-1 clove of garlic, minced
-1 cup chunky salsa, divided in half
-1 cup frozen corn
-1/2 tsp. ground cumin
-4 oz. cream cheese
-4 skinless, boneless chicken breasts

How To Make:
1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2 - 3 hours or 4 -6 hours on low, until chicken is tender and cooked through.
2. Remove chicken and shred. Add back to slow cooker. Stir in cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
3. Serve with tortillas, lettuce, shredded cheese, and tomatoes.

Honey BBQ Boneless Ribs

These Honey BBQ Boneless Ribs are Delicious!

My Husbands all-time Favorite.
I have used pork ribs and beef boneless ribs, both turned out very good.
This is a very easy recipe, broil meat then just throw all of the ingredients in the crockpot and let it cook.
I made this meal the other night when we had company over for a Sunday dinner, and it was a perfect crowd pleaser!
I served the ribs with this simple and delicious side dish recipe for Grilled Vegetables.

Honey BBQ Boneless Ribs

-4 lbs extra lean country style Boneless Ribs
-3 cups water
-4 tsp. beef bouillon granules (or Shirley J Beef Bouillon)
-4 Tablespoons maple syrup
-4 Tablespoons honey
-4 Tablespoon soy sauce
-1 tsp. dry mustard
-18 oz bottle of favorite BBQ sauce (OR made up Shirley J BBQ Seasoning)

How to Make:

1. Turn oven on to Broil. Place ribs on a broil pan or cookie sheet. Broil the ribs in the oven for 15-20 minutes, to broil off excess fat.

2. Combine all ingredients in a crockpot, except for bottle of BBQ sauce(save that for the end). Mix until all combined. Place ribs on top, you can also sprinkle on some salt and pepper.

3. Cover and cook on low for 8-10 hours or on high for 4-6 hours. The ribs should fall apart when done.

4. When done, drain off most of the liquid (leaving maybe 1/2 cup of liquid left in the crockpot with the ribs). Now, pour your favorite BBQ sauce on top of the ribs. Turn the ribs around until all covered with the BBQ sauce.

5. Eat and Enjoy!!

Pork Carnitas

I really love crock-pot meals!
This recipe is super easy to put together, and slow cooking the meat through out the day with the cumin and fresh citrus smells so good.
The meat turns out very moist and flavorful.
Makes very yummy tacos!

Pork Carnitas
6 servings

Ingredients:

2 - 4 pounds pork roast
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

How To Make:

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.

3. Shred meat fully and serve on warmed corn tortillas with desired toppings.

Enjoy!

Seasoned Thyme Pork Roast

This pork roast has a really nice BBQ flavor to it.
We like to eat it with rolls, and make little sandwiches with the meat.
When cooked in the crockpot the meat is a lot more moist and falls apart easily. When cooked in the oven it is still yummy but is not as moist.
Very Good.


Seasoned Thyme Pork Roast

Ingredients:
-1 pork loin roast (around 3 lbs)
-2 onions, sliced
-3 Tablespoons olive oil
-1/2 cup Brown Sugar BBQ sauce
-1/2 cup apple juice
-2 Tablespoons of dried Thyme leaves

How to Make:

1. Preheat Oven to 350 OR prepare crockpot.

2. Brown Pork and onions in hot oil in a large ovenproof pot on medium-high heat 5 min. on each side.

3. In a bowl, combine BBQ sauce, apple juice, and thyme. Pour over pork in pot. Cover with a oven-proof lid. Simmer an additional 10 min. Then place in oven OR empty all in the crockpot.

4. Cook in Oven for 2 hours or until done. Crockpot cook on high for 4 hours.

Enjoy!

Pork POT Roast

This is a delicious way to cook a Pork Roast.
The Pork cooks in a slow cooker and when finished the meat is so flavorful, moist, and tender.
I am always on the look out for a new way to cook Roasts. I found this recipe on Cooks Country and adapted it a bit.
This will make a perfect Sunday Lunch or Dinner!

Pork POT Roast
adapted from Cook's Country
serves 6

Ingredients:

2	(2 1/2- to 3-pound) boneless pork roast , netting or baking twine removed
	Salt and pepper
2	tablespoons vegetable oil
2	onions , chopped
6	garlic cloves , minced
1	tablespoon tomato paste
1/2	cup white wine
3	tablespoons Minute Tapioca
1	28-ounce can diced tomatoes , drained
2	teaspoons minced fresh thyme leaves
1	pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
6-8	red potatoes , peeled, halved lengthwise, and cut into 2-inch pieces

1. Pat roast dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker /crockpot.

2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.

3. Toss carrots, red potatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).

4. Transfer roast to cutting board, tent with foil, and let rest 10 minutes. Cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Season sauce with salt and pepper. Serve, ENJOY!!

Crock Pot Minestrone Soup

This soup is amazingly close to the Olive Garden's Minestrone soup!
It is so delicious and very healthy.
Packed full of vegetables in a tomato soup base and then topped with Parmesan cheese.
This soup would also be really good if you wanted to add turkey sausage.
I usually serve it with bread sticks or french bread and a green salad.
I also love that it is made in a crock pot, that makes dinner time prep a bit more smoothly.


Crock Pot Minestrone Soup

serves 6 - 8

What you need:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed or diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 4 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1/2 cup of good shredded Parmesan cheese
  
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta like shells or elbows (al dente)
• extra shredded Parmesan cheese to top

How to Make:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. Cover and cook on low for 6 to 8 hours OR on high for 4 hours.

3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, and season to taste with salt and black pepper.

4. Serve soup into bowls and top with extra Parmesan cheese.

ENJOY!

Five Hour Stew

When I want a good,
hearty
and easy to make
beef stew, I go to this recipe.
The only prep is cutting up the carrots and potatoes and mixing everything together.
After cooking for five hours you will have a perfect beef stew for a chilly night.

When I have the extra time, I will make my all time favorite beef stew recipe. This stew has many steps and takes longer to make but it is very worth it! You can find that recipe here:
Hearty Beef Stew

Five Hour Stew

-2 1/2 lbs. stew meat/beef cubes
-8 medium carrots, peeled and sliced
-8 medium potatoes, peeled and cubed
-2 bay leaves
-1 pkg. dry onion soup mix OR 1/2 cup of Shirley J Onion Soup mix
-1 can cream of mushroom soup
-1 can cream of celery soup
-1 can tomato sauce

1. For cooking stew in oven- preheat to 250 degrees - bake for 5 hours.
For cooking in crock pot -set to cook on high for 4 to 6 hours.

2. Mix onion soup, cream of mushroom soup, cream of celery soup, can of tomato sauce. Add stew meat, vegetable, and bay leaves. Mix until all combined.

3. Stir occasionally while cooking.

enjoy!

Slow Cooked Pork Roast

This roast is very Flavorful and Moist!
With the Pork Roast being 98% fat-free, it makes for a very healthy meat option.
One of my all time favorite ways to cook a pork roast,
I like to serve it with garlic red potatoes, green beans, and rolls.
A very healthy and delicious meal, and with only two ingredients very easy to throw together!
A perfect meal.

Slow Cooked Pork Roast

-Pork Sirloin Tip Roast (about 2 lbs)
(I like to buy a four pack at Costco, they are 98% Fat Free)

- 1/2 of a Dry Ranch dressing Mix

1. Put the roast in the crockpot or slow cooker. Fill the crockpot about 1/3 of water. Sprinkle on about 1/2 of the ranch dressing packet.

2. Cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork.

Enjoy!

Beef Chimichangas

To use up left-over roast. . .
in our house we like to make these
Beef Chimichangas.
They are a nice change from just reheating the same meal you had the night before.
The amount of meat will depend on how much you have left over from the day before.
These are also very easy to make, from start to finish about 30 minutes.
They are VERY GOOD!



Beef Chimichangas

-Left over roast from Sunday's dinner (or slowcooked roast)
-4 oz. can diced green chilies
-1 can green enchilada sauce
-colby-jack or Mexican cheese, shredded
-Tortillas, burrito size
-Canola or vegetable oil (healthy alternative use Pam spray)


-In a small saucepan heat enchilada sauce and green chilies in a saucepan. Shred the leftover roast and add to the saucepan. Mix together the meat and sauce until really shredded and combined. (you do not want it to be to soupy, so if you need to drain off some of the liquid, do)

2. Heat the tortillas in the microwave for 30 seconds. Place some of the shredded cheese and about 1/2 -3/4 cup of the meat mixture in the middle of the tortilla. Fold ends in and roll up (to look like a Burrito). You should be able to make 3-5 depending on how much meat you use.

3. Put about 1/2 inch of oil in a saucepan and heat on med-high. To test oil put a piece of a tortilla in the oil until it starts to sizzle. Now you are ready to add the rolled up tortillas into the oil. Cook until lightly browned on each side. Remove from heat and set on a paper towel on a plate.

4. Serve topped with sour cream, salsa, guacamole, lettuce, and tomatoes.

Enjoy!!

Beef and Potatoes with Rosemary

This is a perfect Sunday or a busy weeknight meal.
Slow-Cooker or Crockpot meals are so convenient and delicious.
I love meat that has been slow-cooked, it is very moist and flavorful.
This is one of our favorite recipes when we are having roast.
I usually buy my chuck roasts at Costco, they come in a pack of two and are good size roasts. I then use one and freeze the other for another time.
We always have plenty of leftovers when we just feed our family of four.
I will post soon what we like to do with our leftover roast meat.
Enjoy!


Beef and Potatoes with Rosemary
Slow-Cooker (Crockpot) Meal

-1 pound baby red potatoes (I used about 10) , cut in halves or fourths
-1 1/2 cup baby carrots
-3 pound beef boneless chuck roast
-3 tablespoons Dijon mustard
-2 tablespoons chopped fresh Rosemary (you can use 1 1/2 teaspoons dried Rosemary if you do not have fresh)
-1 teaspoon chopped fresh Thyme (you can use 1/2 teaspoon dried thyme)
-1 teaspoon of salt
-1/2 teaspoon pepper
-1 small onion finely chopped (1/4 cup)
-1 1/2 cups beef broth

1. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper in a small bowl.
Spread evenly over beef. Place beef in Slow-cooker(crockpot). Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

2. Cover and cook on low heat setting. Set to cook for 8-10 hours.

3. When you have 2 hours to go on your cooking time. Add cut potatoes and baby carrots. Place them around the beef, cover and finish the cooking time.

4. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Serve beef with the juices left in the Slow-cooker (crockpot).

Taco Soup

This makes for a great weeknight meal!
It is very easy to make and fast.
I also love the option of making it two hours ahead,
that is very nice if you have a busy afternoon or evening.
It is also REALLY GOOD and filling!
Especially when topped with sour cream, cheese, and tortilla chips.

TACO SOUP

Ingredients:

16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef (or ground turkey)
1 onion, chopped
1 sm. can chopped green chilies

How to make:

1. Brown Ground beef and onion. Drain off fat.

2. Do not drain any of the canned foods. Add all ingredients to a crock pot or a large pot.

3. Simmer for 1 to 2 hours.

4. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla chips or large Fritos Chips.

*to make your own tortilla strips: cut tortilla in strips ,cook in frying pan with olive oil and grated parmesan cheese until crisp.

Hungarian Goulash

I am a big fan of Slow Cooker or 'Crockpot' meals.
They are a great option for a busy weekday or a relaxing weekend meal.
Andy found this recipe in a cookbook that we were given for our wedding (9 years ago) the cookbook is simply called,
'Slow Cooker Cookbook' from Betty Crocker.
This recipe has been a favorite and a staple meal in our house for many years.
Enjoy!


Hungarian Goulash

-2 tablespoons vegetable oil
-2 pounds beef stew meat, cut into 1 - inch pieces
-1 large onion, sliced
- 1 can (14 1/2 ounces) ready-to-serve beef broth
(or 14 1/2 ounces of made Shirley J Beef Broth)
-1 can (6 ounces) tomato paste
-2 cloves of garlic, finely chopped
-1 tablespoon Worcestershire sauce
-1 tablespoon paprika
-1 teaspoon salt
-1/4 teaspoon caraway seed
-1/4 teaspoon pepper
-1/4 cup cold water
-3 tablespoon of flour
-1 medium bell pepper, cut into strips
-8 cups of hot cooked egg noodles, for serving

1. Heat oil in a 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown;drain. Place beef and onion 3 1/2-6 quart slow cooker.

2. Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed, and pepper; stir into mixture.

3. Cover and cook on low heat setting for 8- 10 hours or high setting for 4-5 hours.

4. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting for 30 minutes.

5. Serve over hot cooked noodles.

Italian Crock-Pot Chicken

This meal was thrown together with what I had on hand.
After returning home from a week long vacation I didn't make it to the grocery store before Sunday came around.
Luckily I had these ingredients to pull off a yummy Sunday Dinner.
I have made this before, but usually serve it over egg noodles.

Italian Crock-Pot Chicken

Ingredients:
-4 to 5 skinless, boneless chicken breasts
-1 cube of butter
-1 pkg. dry Italian salad dressing mix OR 1 1/2 Tablespoons of SHIRLEY J Pizza Pasta Seasoning
-1 (8 oz) cream cheese
-1 can of cream of chicken soup
-rice or noodles

How to Make:
-Put chicken, butter and Italian seasoning mix in crockpot. Cook on low for 4-6 hours. Shred chicken and then add cream cheese and soup. Cook on low for 30 more minutes. Serve over rice or noodles. (we like egg noodles the best)

Cafe Rio' Dinner

I love Cafe Rio'!
It is a Mexican grill found in Utah, Nevada, and Arizona.
I have tried many different mock recipes, this one by far is the best!
It does make quite a lot of food, I almost always make it when we have company over.


Cafe Rio' Dinner
adapted from Becky Higgins

There are 4 parts: the rice, the pork, the tortillas, and the dressing,

Green Chile Rice (Serves 6)

2 cup rice

4 cups chicken broth

8 oz. green chiles

2 sm. onion, diced

2/3 cup fresh cilantro

2 tsp. oregano

1 tsp. salt

2 tsp. cumin

6 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

CAFE RIO PORK
- at least 2 lbs pork roast
-1 (16 oz.) bottle of salsa
-1 can coke (do not use diet)
-2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

TORTILLAS
you can use regular tortilla, but I recommend to use uncooked tortillas. Check the refrigerated section of your local grocery store or Costco carries them too. Just throw the tortilla in a pan over the stove top, give it a few flips, and it's cooked. Well worth it!


CREAMY TOMATILLA SALAD DRESSING
-1 packet hidden valley ranch buttermilk dressing
-1 c. buttermilk
-1 c. mayo
-2-3 tomatillas (peel off outer leaf/shell) found it the produce sections by the peppers
-1 tsp. crushed garlic
-¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

PUTTING IT ALL TOGETHER:
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate or a bowl. Then put rice, you can cook some canned black beans, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want. Yummy!

Slow-Cooking Sunday Roast

In my opinion, Sunday's are the best day to have a Slow Cooker Meal.
Throw the meat in with some seasoning and later that day you have dinner.
Easy Schmeasy. . .as my son would say!
Steam a few vegies cook some muffins and you have a meal fit for your family.
I don't cook roast all that often for a couple of reasons,
I don't really like to eat a lot of red meat, and it can be expensive.
But when I ask my Husband what he wants for Sunday dinner he almost always suggests a Roast.

Slow-Cooking Sunday Roast

-2 to 4 pd beef roast
-salt and pepper (to taste)
(I like getting a little bit bigger roasts for leftovers)
- 1/3 cup Shirley J Slow Cooker Seasoning for Beef
-2 cups of water

Make:
In a mixing bowl whisk together the Seasoning and water until combined.
Place Beef Roast(thawed) in a crockpot, slow cooker, or dutch oven.
Shake salt and pepper on top of roast.
Pour the Seasoning mixture on top of all.
Cover and cook on low for 5-10 hours.

Gravy:
The Seasoning mixture left in the pan with the roast usually is thick enough to use as the gravy. But if you like a thicker gravy, mix a little cornstarch and water then mix into the gravy.

Our menu included:
-Roast with gravy
-Steamed Fresh Cabbage
-Steamed garlic Carrots
-Boiled red potatoes
-Shirley J Blueberry Muffins

(The Slow Cooker Seasoning for beef comes in a 1.25 lb can and has 80 servings. The cost is $9.70)