Don't faint, it's really me, posting a recipe! Yeah, it's been awhile but let's not discuss that. Let's see if I remember how to do this. This recipe is so easy and tasty I really wanted to share it. You could also use leftover or a rotisserie chicken in this thick and hearty soup. Found via Pinterest at Rita's Recipes.

CROCKPOT CHEESY CHICKEN CHILI
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2 chicken breasts, still frozen is fine

1 can Rotel tomatoes*

1 can corn kernels, do not drain

1 can black, white, or desired variety beans, drained and rinsed

1/2 pkg. dry Ranch dressing mix

1 T. cumin

1 tsp.chili powder

1 tsp. onion powder

1 8-oz pkg. cream cheese (I use light)

*We find Rotel too spicy so I just use 1 can diced tomatoes and a little salsa.
Assemble ingredients in crock pot in order given. Cook on low for 6-8 hours or high 3-4 hours, stirring occoasionally with a whisk to smooth out the cream cheese. Shred the chicken into large pieces and serve as a thick soup or over rice.

SLOW COOKER ITALIAN BEEF SANDWICHES
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I found this recipe on Pinterest via Six Sisters Stuff a while ago and I am craving it so bad today! My husband and I are fans of the spicy little banana peppers (pepperoncini) anyway, so this easy crockpot meal will be a repeat at our house for sure.

3 lb. beef roast
2 packages dry Italian salad dressing mix
1 cup water
1 16-oz jar pepperoncini peppers* (can substitute milder, sweeter peppers if desired)
Hoagie buns

Place roast into the slow cooker. Then add water and dry Italian salad dressing mix. Cook on low setting for 10-12 hours. A couple of hours before serving, take two forks and gently pull apart the beef roast. It should be tender enough so that this is easy. Add the jar of peppers (including liquid) into the slow cooker. Mix the peppers into the shredded beef and continue cooking on low until you’re ready to serve dinner. *I reserve some peppers to put on the sandwiches when I serve them. Serve on toasted buns with desired toppings (additional peppers, cheese, shredded lettuce, onion, tomato, mayo, etc.)

EASY CROCKPOT ROTISSERIE CHICKEN
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This is such an easy way to cook chicken on one of those busy days! It doesn't brown and crisp up like ones cooked on an actual rotisserie, but it makes for moist chicken that is wonderful eaten as is or shredded/chopped to use in recipes. I found this recipe on one of my favorite Weight Watcher's blogs Aimee's Adventures.

1 4-6 lb. whole chicken
olive oil cooking spray
seasoned salt
lemon pepper

Clean chicken and remove innards. Spray with olive oil spray (or drizzle with olive oil). Sprinkle with desired saesonings. Spray inside of crockpot with cooking spray. (Do not put any water in the crockpot). Roll some balls of aluminum foil in the bottom of the crockpot. The chicken is going to sit on these. Cook on High for 4-6 hours. (Note: this will not come out the same if cooked on Low.

RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
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This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

CROCKPOT BEEF & BROCCOLI
Weight Watchers Friendly
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Found and made this slow cooker recipe tonight. Made us feel a little less guilty about all the Christmas goodies we have been partaking in for the past few weeks. Ha! Found via Pinterest @ Laaloosh.com.

1 lb. boneless beef round (or other cut) steak, trimmed of fat, cut into strips
1/2 c. sliced mushrooms
1 small onion — cut into wedges
1/2 c. condensed beef broth
3 T. purchased teriyaki baste and glaze (I use Kikkoman)
1 tsp. red pepper flakes (optional-if you like it spicy)
1 tsp.sesame oil — if desired
2 c. frozen broccoli florets or fresh broccoli
2 tablespoons water
1 tablespoon cornstarch
hot cooked rice

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil. Mix well. Cover and cook on low setting for 8 to 10 hours or high for 4-5 hours. About 60 minutes before serving, in a small bowl, combine 2 tablespoons water and cornstarch. Stir cornstarch and broccoli into beef mixture. Cover and cook on low setting for an until broccoli is to desired tenderness. Serve over brown rice.
Makes 4 (1 1/4-cup) servings.
WW Points: 7

CROCKPOT TERIYAKI CHICKEN
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Found via Pinterest from Lake Lure Cottage Kitchen. This was really good but makes a ton so I halved it.

12 boneless skinless chicken thighs (about 3 pounds) or chicken breasts
3/4 c. sugar
3/4 c.  soy sauce
6 T. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 1/2 tsp. cornstarch
4 1/2 tsp. cold water
hot cooked rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. (Breasts instead of thighs will take less time). Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve over rice.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

SLOW COOKER CHICKEN CAESAR SANDWICHES
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You can feel Fall in the air! Time to dust off the crockpot. Recipe found at The Girl Who Ate Everything.

2 lbs. boneless skinless chicken thighs or split breasts
1/2 to 1 c. of your favorite Caesar dressing (I like Cardini's)
1/2 c. shredded Parmesan cheese
1/4 c. fresh chopped parsley or about 2 tsp. of dried parsley
1/2 tsp. ground pepper
2 c. shredded romaine lettuce
Other toppings, optional such as: sliced tomatoes, diced avocados, etc.
12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

SLOW COOKER MEXICAN PULLED PORK

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A different spin on the traditional bbq sauced pulled pork. Found at Real Mom Kitchen.

2 (8 oz) cans tomato sauce

1 T. chili powder

1 T. ground cumin

2 T. brown sugar, divided (optional)
1/2 tsp. cayenne pepper
1/2 tsp. salt
3 cloves garlic, minced
1 lb. pork (use your favorite boneless cut here, sirloin roasts, country style ribs, etc)

tortillas or buns and toppings of your choice

In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined. Submerge the pork into the slow cooker. Cook on low for 8 hours. Remove the pork from the slow cooker and shred the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. If desired,  mix in the remaining 1 T. of brown sugar for extra sweetness. Serve in tortillas with your favorite taco toppings or in buns.

I haven't tried this yet, but I bet the additional of bbq sauce to this would be good.

RACHAEL RAY'S SLOW COOKER

HONEY LEMON CHICKEN & POTATOES
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This was a recipe on Rachael's Top 10 Most Downloaded Recipes of 2010 show. Doesn't it just sound like comfort?

1-2 T. extra virgin olive oil
8 chicken thighs
salt and black pepper
1 1/2 lbs. baby potatoes
1 small onion, chopped
2-3 cloves garlic
4-5 sprigs thyme, leaves picked and chopped (I didn't use)
2 lemons, thinly sliced
1/4 c. honey
1/4 c. chicken stock or water

Optional: Fancy Schmancy Topping: (I didn't use)
zest of 1 lemon, cut into strips
1/2 c. flat leaf parsley, chopped
1/2 c. pine nuts, toasted
balsamic vinegar

In a skillet, heat the oil over medium high heat. Season the chicken with salt and pepper and brown on both sides. Add the potatoes, onion, garlic, thyme and lemon slices into the crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
If desired, serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and drizzle with balsamic vinegar.

FABULOUS FOOTBALL DIP

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If you look forward to the food more than the football for the superbowl...try this recipe out. You can make it to your desired spiciness.

1 lb. ground pork sausage (use desired variety here-I usually do a combo of reduced fat and hot)

1 c. chopped green bell pepper

1 (10 oz.) can diced tomatoes with green chile peppers such as Rotel, drained

(this is a place to control the spiciness. You can use fresh tomatoes and some green chilies, a can of plain tomatoes with chilies, or spicy Rotel)

1 (8 oz.) package cream cheese

1 (16 oz.) container sour cream

optional: chopped onions or green onions

tortilla or corn chips

Place sausage in a skillet. Cook over medium high heat until evenly brown. Drain sausage and add green peppers (and onions if using). Cook and stir until tender, about 2 minutes. Stir in tomatoes. Add cream cheese and sour cream and blend with sausage mixture. Transfer to crockpot. Cook on high until smooth and creamy, about 30 minutes. Serve with chips.

SLOW COOKER ASIAN PEPPER STEAK
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Another good one from Rachael Ray. Can you tell I watched her Top 10 Downloaded Recipes of 2010 recently? This makes a large batch, so I halved it for our family.

3 lbs. beef sirloin steak
3 T. cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 T. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
(I cut the peppers down a little and added about a cup of broccoli in large pieces)
1 8 oz. can tomato sauce
4 T. brown sugar
3/4 c. low sodium soy sauce
ground black pepper, to taste
2 c. cooked rice

Topper: (Optional)
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

Add 1-2 T of extra virgin olive oil to a large skillet. Brown the meat until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips. Place the sliced steak into the crock pot, then sprinkle the meat with cornstarch. Mix the meat until there is no more visible cornstarch. Add the remaining ingredients (except for the topper ingredients) to the crock pot, then place a lid on top and cook on high for 4 hours or low for 6 hours. Serve on top of cooked rice.
If desired, before serving, get a medium bowl and mix the topper ingredients together. Place some of the mixture on top of each portion of Asian Pepper Steak.

EASY SALSA SHREDDED BEEF

One of my very favorite ways to eat beef is shredded for mexican food. I finally remembered to try a recipe from a family cookbook and it couldn't be easier or yummier!

1 beef roast
1 jar your favorite salsa

Season roast on all sides to your liking. (I used onion powder, garlic salt, and cumin). Brown in a little oil in a hot skillet. When browned, add to a crockpot. Top with salsa and cook on low all day (around 8 hours)- shredding and returning to salsa in crockpot for the last 1-2 hours. Eat as tacos, tostadas, in a salad, or make enchiladas with it. So tender and good!

TACO SOUP


There are many variations on this recipe so you can pretty much make it how your family likes it or with what you have on hand. I like this version because it just doesn't get much easier than opening up cans and dumping them in a pot! :)

Taco Soup

1 lb ground beef, browned and drained
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can corn
2 (15 oz) cans kidney beans (or 1 can kidney beans & 1 can black beans)
1 (4 oz) can mild diced green chilis
1 pkg taco seasoning

Combine all ingredients - no need to drain beans or corn, just use their juice for the liquid. If needed, you can add a tomato sauce can full of water.

In a crockpot, cook on low for 4 hours.

In a pot on the stove, bring to a boil and let simmer for 5-10 minutes to heat through and blend flavors.

To serve, sprinkle broken corn chips into a bowl, add soup, then sprinkle cheese on top. My family also adds a spoon full of sour cream and stirs that into each bowl of soup.

PARTY MEATBALLS

I really love to use this sauce on meatballs but it is also

good on Lil Smokies or hotdogs sliced in rounds.

1 bag frozen meatballs (about 80 meatballs) OR

make your favorite recipe starting with app. 1 1/2 lb. of ground meat
1 bottle chili sauce
1 jar grape jelly
1/2 c. barbeque sauce
1-2 tsp. liquid smoke (optional)
hot sauce or cayenne pepper, to taste (optional)

In a crockpot, combine chili sauce, grape jelly, barbeque sauce, liquid smoke, and hot sauce if desired. Add cooked meatballs (frozen ones are already cooked but you will need to cook your homemade ones before adding to sauce). Stir to coat. Cover and simmer meatballs in the sauce until warmed through, about 2 hours on low. Prepare for compliments and recipe requests.

COPYCAT CAFE RIO PORK BARBACOA

This group of recipes is time consuming, but if you are a fan, it is worth it! Don't be overwhelmed by all the ingredients and directions. Just plan ahead and it will turn out perfect!
6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. jar adobo sauce
6-ish oz. red taco sauce (or less if you don't want spicy)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself. This makes A LOT of meat! It is perfect for a crowd or you can divide it into portions that are perfect for your family size and freeze. It is just as good as the first time around!
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COPYCAT CAFE RIO CILANTRO RICE

3 cups water
4 cloves minced garlic
1/2 bunch chopped cilantro
1/2 medium onion, chopped
1 can (4 oz) green chilies
4 tsp. chicken bouillon
1 tsp. cumin
3/4 tsp. salt
1 TB butter
3 cups rice, uncooked
Bring water to a boil in large pot, add all ingredients. Cook covered for 30 minutes, or until rice is done.

This also freezes well!
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COPYCAT CAFE RIO TOMATILLO DRESSING

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro). This is a thin consistancy. Best to make it a day or two ahead of time so flavors can blend. If you don't want to go through all the trouble to make this each time you thaw out your second and third (or more) portions that you froze, you could substitute with your favorite ranch dressing.
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COPYCAT CAFE RIO PICO-DE-GALLO

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgment)
salt and pepper

Mix it up really well and refrigerate overnight. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

Tortilla – you can make your own, mine came from a package.
Cheese -it is a good idea to warm these two up so the cheese is a little melty.
Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
Rice – don’t be stingy now!
Pork - I am actually salivating while writing this post…
Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
Pico de Gallo – I like extra pico, so I give myself an extra scoop.
Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.

Personally, I skip the tortilla, put the lettuce on the bottom and pile the meat and all the good stuff on top followed by the tortilla strips and dressing. How ever you put it together, it will taste delish!

Another way to eat the meat that will be leftover is to throw it in a tortilla and top it with whatever you want. Yummy burrito type meal!

CHEESE FONDUE
(drool)
1 8 oz pkg. cream cheese
1 small jar Old English Cheese Spread
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
dash hot sauce
1/4-3/4 c. evaporated milk
things to dip
(see ideas below)

In a fondue pot, saucepan, or crockpot, melt cream cheese and cheese spread over low heat. Add Worcestershire sauce, garlic powder, and hot sauce. Add enough evaporated milk to desired thickness. Serve warm.

Options to dip: chunks of cooked meat, hot dogs, cubed baked potato or bread, pretzels, lightly steamed broccoli, cauliflower, or other veggies.

HAM TETRAZZINI
This is a new way to use those ham leftovers!

1 can cream of mushroom soup
3/4 c. evaporated milk
1/4 c. water or white wine
1 tsp. prepared horseradish
1 c. sliced mushrooms
1 c. cubed ham
8 oz. cooked spaghetti noodles or other pasta
parmesan cheese

Slow cooker directions: Combine the soup, milk, water, horseradish, mushrooms, and ham in a crockpot. Cook for 4 hours on low. When ready to serve, add cooked spaghetti and stir to combine. Sprinkle with parmesan cheese.

Basic directions: In a large saucepan, combine the soup, milk, water, horseradish, mushrooms, and ham. Heat until bubbly. Add cooked spaghetti and stir to combine. Sprinkle with parmesan cheese before serving.

SALSA CHICKEN TACOS

This is a perfect meal to put together right after lunch and dinner will be ready right on time! I love the fact that you don't have to thaw the chicken ahead of time.

4 boneless skinless chicken breasts (frozen or thawed)
1 16 oz jar of salsa (2 cups)
2 T lime or lemon juice
2 T soy sauce
1-2 T brown sugar (depending on how sweet you want)

1 15 oz can black beans drained and rinsed (optional)

Put everything except for the beans in your crock pot and cook on high for 4 to 6 hours. Remove chicken and shred, then put back in crock pot and stir. If you would like to add the black beans, this is the time to do that. Heat through. Serve on flour tortillas with cheese, tomatoes, sour cream, guacamole, etc. (These are a bit juicy so have some napkins ready!)

Two of my kids don't want to eat the black beans so I heat them separately in a saucepan with as much of the sauce from the chicken as I can get on them and then each person can add them to their own taco if they want.

CROCKPOT LASAGNA

1 lb. ground beef
1 jar spaghetti sauce
8 oz pkg. lasagna noodles, uncooked
2-3 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef and drain the grease off. Add the spaghetti sauce, stirring to combine. Spread 1/4 of the meat sauce on the bottom of the slow cooker. Breaking the noodles into pieces, arrange 1/3 over the sauce. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles. Repeat these layers twice ending with the meat sauce. Cover and cook on low for 3-4 hours or until noodles are done.