My son Dean started kindergarten last week, and although my husband and I commit to becoming much more organized with the new school year, best laid plans and all that.
With both Keith and I working, keeping a nighttime schedule is difficult, especially when we usually have evening activities a couple nights a week. Often we sit down for dinner well after 8 p.m.
Several of my newspaper friends are dedicated to their crock pots, and they swear it is what makes coming home from a long day at the paper stress-free. Keith and I are working on using the crock pot more, but as crazy as evenings are with a rambunctious, head-strong boy, mornings are often worse. So that few minutes set aside for putting dinner in the crockpot are used up when Dean decides to revolt against the outfit I have chosen for him.
This week, I plan to meal prep on Sunday afternoon. We will see how that those plans pan out.
In our quest to embrace the crock pot, Keith and I have discovered some fantastic recipes. Here are a few all of you should give a try. And they are easy – like I-can’t-boil-water easy.
Crock Pot Hawaiian Chicken
4-6 boneless, skinless chicken breasts
1 8-ounce can crushed pineapple, drained
1 bottle (16 ounces) barbeque sauce
Place chicken in a greased 3.5-5 quart crock pot. Combine drained pineapple and BBQ sauce in a bowl and pour over meat. Cook on high heat for three to four hours or on low heat for six to eight hours. Serve over rice or shredded on a bun and topped with cole slaw.
Tina Gatlin, the bookkeeper at Montgomery Publishing, swears by a recipe known to some as “chicken crack.” What isn’t to love about cheesy chicken topped with bacon? Not much.
Cheesy bacon chicken
6-8 slices cooked bacon
2 pounds boneless chicken breast
1 packet ranch seasoning
8 ounces cream cheese
1/2 cup water
1 cup cheddar cheese
Directions for slow cooker: Place chicken cream cheese and ranch seasonings in crock pot cook on low for 6 hours. Remove chicken and shred. Place back in the pot and stir in bacon.
My sister Deana turned me on to the Mississippi pot roast, and since I made it the very first time, I have made it often. And as good as it is for dinner served with mashed potatoes and steamed green beans, it is even better the next day as a sandwich.
Mississippi Pot Roast
1 chuck roast
1 package ranch dressing mix
1 stick butter
9 pepperoncini peppers
Add ingredients to crock pot. Cook on low six to eight hours.
Many years ago, crock pot chicken chili was a featured soup at the annual Taste of Soup event in Carrollton that benefits the Carrollton-North Carrollton Public Library. It was the winner of the day with guests, and armed with my Taste of Soup cookbook, I have made it many, many times. It is actually one of my favorite dishes. Word of advice…crumble up tortilla chips on top. The crunch really ads to the dish.
Crock pot chicken chili
1 can black beans rinsed and drained
1 can corn, undrained
1 can Rotel tomatoes, undrained
1 package ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8 ounce package light cream cheese
2 frozen chicken breasts
Place chicken at bottom of crock pot, then pour whole can of corn, Rotel, black beans and white beans on top. Cover with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. Serve with tortilla chips.
My friend Angelyn McCaulla served crock pot lasagna soup at a book club meeting many years ago. I enjoyed it so much – especially with the variety of toppings – I decided to make it at home.
Crock pot lasagna soup
1 pound lean ground beef (hamburger) or ground turkey
1 pound ground Italian sausage
1 medium onion, chopped
4 to 5 cloves garlic, minced
1 (32-ounce) container beef broth or stock
2 (15-ounce) cans diced tomatoes (with liquid)
1 (24-ounce) jar of spaghetti or marinara sauce
2 tablespoons Italian seasoning
1 teaspoon granulated sugar
Salt and pepper to taste
8 ounces lasagna noodles, broken up into 2 inch pieces
Topping Options:
Shredded parmesan cheese
Shredded mozzarella cheese
Fresh Ricotta Cheese
Italian parsley or basil leaves, chopped
Preheat crock pot.
In a large skillet, over medium-high heat, add the ground beef and Italian sausage; cook until the meat is browned (drain off fat and discard). Add the onions and garlic and continue to sauté until translucent.
Transfer the beef mixture to a crock pot. Add the beef broth, diced tomatoes, spaghetti or marinara sauce, Italian seasoning and sugar. Stir all the ingredients together and then cover with the lid.
Cook on high heat for four hours or on low heat for 8 hours.
During the last 20 minutes of cooking (soup should be hot and bubbly), add the dried lasagna noodles and continue cooking until the noodles are al dente.
Serve soup in individual soup bowls and garnish with cheeses, and herbs.
