Crock Pot Meals

Thursday, June 14th 6:00p.m.
This evening will be all about crock pot meals. Hopefully some easy and yummy recipes for you and your families to use at home. We will be sending around a sign up if you would like to bring a favorite crockpot meal to share with the group this night for our meal. We will also be trying some freezer-to-crock-pot recipes to make dinner time even easier. And of course we will have crock pot dessert too!
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This evening was a success. All the meals were delicious and the desserts were tasty. I will post the recipes as I receive them, so keep checking back. We also put together a freezer meal to take home. It is for the crock pot. Here is the recipe for it if you missed out on our evening but would still like to put together an easy freezer meal for yourself. 

Teriyaki Chicken Freezer Meal
(1) Small bag of Baby Carrots
1/2 a Red Onion cut into Large Chunks
(1) 20oz can pineapple tidbits or chunks (undrained)
(2) Garlic Cloves
(2) Chicken Breasts
1/2 - 2/3 cup teriyaki sauce
Dump everything into a large freezer bag, shake it up, seal, label and put in the freezer.

To cook, take bag out of freezer and let thaw just enough so you can rip the bag off, then dump frozen contents of bag into slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. If you want a thicker sauce you can add a teaspoon of thickener like flour or corn starch - mix it with a bit of water and pour in near the end of the cooking time to thicken. Serve over Rice. Serves 3-4

And here are the recipes from all the wonderful ladies who volunteered to make food for us this evening, thanks ladies!

Grandma Vera’s Beans - Marilyn Davidsen (I don’t know Grandma Vera, but she’s invited to any family gathering if she brings these beans!)
1 lb. lean ground beef
¼ lb. diced bacon
1 onion, diced
1 green pepper, diced
¼ lb. pre-cooked ham, diced
1 - 12 oz. jar chili sauce
¾ c. brown sugar
¾ c. ketchup
½ c Dijon mustard
2 - 31 oz. cans pork & beans
Cook ground beef and bacon till well browned.  Add onion and green pepper.  Sauté until clear.  Mix in ham, chili sauce, brown sugar, ketchup and Dijon mustard.  Continue cooking 10-15 minutes.  Transfer to slow cooker and stir beans into mixture.  Cover and cook on low for 6-8 hours.
Time Saving Tip: Start recipe 1 day ahead.  Prepare mixture, omitting beans until ready to cook.  Refrigerate overnight.  Blended flavors make this a great second day dish.

 

Peanut Butter Cup Cake - Breanne Boehmer
¾ cup all purpose flour
¾ cup of sugar
1/3 cup fat free milk
1 Tbsp canola oil
½ tsp vanilla extract
¼ cup creamy peanut butter
3 Tbsp unsweetened cocoa powder
 

1. Combina flour ½ cup of sugar and baking powder in medium bowl.  Add milk, oil, and vanilla extract and mix until smooth.  Stir in peanut butter.  Spread evenly in 4-quart or larger slow cooker.
2. Mix cocoa and remaining sugar in small bowl.  Gradually stir in 1 cup of boiling water.  Pour mixture over batter in slow cooker.  Do not stir
3. Cover and cook on high for 1 ¾ to 2 ½, or until wooden pick inserted in cater of cake comes out clean.  Let stand 20 min.  Serve by scooping portions into bowls.   

Rice pudding - Tracy Baker
3/4 cup Uncooked short grain white rice
13.5 oz Skim evaporated milk
2 cups Water
1/3 cup Granulated sugar
1/2 cup Raisins
1 1/2 tsp. Vanilla
3/4 tsp. Salt
1 Cinnamon stick (3 inches)
Measure all ingredients into slow cooker. Stir. Cover. Cook on low for 4 to 5 hours or on high for 2 to 2.5 hours stirring once or twice. Makes 4.5 cups. Serve with cream (or milk or ice cream)


Sweet Chicken - Share Thomas
1 cup Catalina dressing
1 cup pineapple jam (or apricot jam works too)
1/4 cup onion soup mix
6-8 pieces of chicken
Mix dressing and pour over chicken. Cook in slow cooker on high for 4-5 hours.
(you can also freeze this meal. Before cooking put in a freezer bag)


Pepperoncini Beef - Erin Wallace
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Directions:
Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini peppers, including liquid, over meat.
Cover, and cook on Low for 6 to 8 hours. Serve open-face on buns with grated mozzarella or pepper jack cheese.


Greek Salad with Quinoa - Jocelyn Clamp
First set a pot of Quinoa on the stove to cook according to the directions on its package, and then let cool.
Chop the following veggies and combine in bowl:
green pepper
red pepper
red onion
cucumber
tomato
romaine lettuce
Mix in some crumbled feta cheese
Add some cooled quinoa
When ready to serve add Kraft Greek Feta and Oregano salad dressing

Russian Chicken - Christine R
One small bottle of Russian dressing
One package of onion soup mix
One can of cranberries
Six chicken breasts
Cook on high for four - six hours , serve over rice.