BBQ beef sandwiches with homemade BBQ sauce

BBQ Beef sandwiches

• 2 1/2 to 3 lbs lean chuck roast or bottom round
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons spicy mustard or Dijon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Preparation:

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

Crockpot Lasagna

Have you guys ever made lasagna in the crock pot? You don't have to cook the noodles beforehand and it says to cook on low for 6-8 hours but cooked done in 4, so it was perfect to do before Church. You can use normal noodles too, you don't need the special oven ones. This recipe has ingredients for essentially your own homemade sauce, but you can use dumped a jar of Prego (1 lb 30 oz?) in there instead.

Crockpot Lasagna

1 lb ground beef (very lean 4-7% fat) 1 onion chopped
1/8 tsp garlic powder 2-15 oz cans tomato sauce
1-6 oz can tomato paste 1 tsp oregano
1-12 oz carton cottage cheese 1/2 C Parmesan Cheese
12 oz lasagna noodles, uncooked 12 oz shredded mozzarella cheese

Brown beef and onion. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get warm. Spoon layer of meat sauce into the bottom of Crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all used up. Cover and cook on low for 6-8 hours. (Check at 4 hours-it might be done!)

I know, you don't believe it...but it turns out perfectly every time!! Enjoy!

Dr. Pepper Roast

Yup, save this recipe.

1 beef roast (any size)

1 crockpot

1/2 bottle of bbq sauce

Diet Cherry Dr. Pepper (to cover the roast)

salt/pepper

some garlic powder

Put roast in crockpot. Then put in remaining ingredients. Cook 4-6 hours. Enjoy! So good!!

Crockpot Pork Chops

On a day that I desperately needed a new recipe, I gave a shout out to my facebook friends begging for something new. My sister in law posted this and I have since tried it and so have a few other friends who read my post and felt the same way. Anyway, super easy and very tasty!

Brown boneless pork chops and place in crockpot with a can of each, cream of mushroom soup and cream of celery soup. (I used two cans each for my family and four pork chops.) Turn on low all day, about 6-8 hours. Serve over white rice and some steamed veggies. Enjoy!

Crockpot Southwestern Chicken

This is the best thing ever and is sooooo easy! I got it from another food blog but I make this often since my kids love it also. Enjoy, I know we did!

* 1 small bag frozen corn

* 1 can black beans -drained and rinsed

* 2 large frozen chicken breasts (this is enough, 3 may be ok but 4 is too much!)

* 1 16 oz jar of MEDIUM salsa (do not use mild, the flavor is not the same)

- Put the chicken, then corn, then beans and salsa all in the crockpot on high for 1 hour then low for 4 hours.

- Shred chicken with a fork and mix together

You can do anything you want with it. I make mini borrito's out of it and for the kids I make quesadilla's and they love it. Add sour cream, alvacado, cheese and eat. Enjoy!

crock pot Chicken Tortilla soup

SO GOOD and Easy!!!

3 med chicken breasts (boiled, cooked, shredded)
1 jar pace picante sauce (choose mild, med, hot)
2 cans chicken broth
1 can sweet white corn undrained
2 small yellow squash/zuccini sliced
2 small green squash/zucchini sliced
1/2 onion chopped
TOPPINGS:
corn tortillas - cut into strips and fried.
shredded cheese
cliantro , chopped
avacado, cut into squares

Place cooked, shredded chicken in crock pot.
Add chicken broth, can corn, salsa, sliced zucchini, onion all together into crock pot.
Let it cook on high for 3-4 hours. Then turn to low until ready to eat. Or cook on low for 4-6 hours.

Before serving soup...Heat up a frying pan with oil to cover the bottom. Place strips of tortillas in hot oil to fry...they go quick...take out before too brown....place on top of soup when served in bowls if wanted.

Serve and place toppings on if you like.

crock pot chicken & rice

I tried out this recipe and the kids ate thier entire plates so I knew I needed to post it.

3-6 frozen chicken breasts
2 cans cream of chicken soup
1 - 4oz can green chiles diced.
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Garlic salt

Rice (enough for your family)
crunchy ChowMein Noodles

Put chicken, soup, chiles, spices in the crock pot on high -4-5 hours. Low for 6-8 hours.
Once cooked through, shred chicken.
Place on top of rice
Put crunchy noodles on top of chicken.

Pour sauce over chicken and rice.

Enjoy. Yum!

Crockpot Creamy Shredded Chicken

Crockpot Creamy Shredded Chicken

Ingredients:
4 chicken breasts
1 package dry Italian seasonings mix *
1 stick butter
1 can cream of chicken soup
8oz of cream cheese (i only used 4oz)

Directions:
In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken. Cook on Low 4-6hrs. 1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through. Serve over rice.

* I'm sure if you added more cream cheese it would have made it more creamy then ours was. we decided it would be great on croissant sandwiches.

*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)

Crock pot Burritos

2-3 chicken breasts
1 can beans, (black, pinto, kidney, whatever), drained
1 can corn, drained
1 jar salsa (any heat)

Dump everything into a crockpot. Heat on low 6 hours or 4 hours on high. Pull the chicken out and shred it, then mix it back into the beans, corn and salsa. Put some in a tortilla, add some cheese, sour cream, guac, etc and wrap it up. We've even had it over rice.

Serves 4

Chili

1 lb ground beef, browned w/ 1 diced onion
4 cans beans, undrained (black, pinto, kidney or any combination)
1 can diced tomatoes (plain or with green chiles)
1 can tomato sauce
1 pkg taco seasoning mix

Add all ingredients to a large pot, bring to a boil and then simmer until you are ready to eat (at least 15 minutes) or just throw it into a crock pot. Top with cheese.

The original recipe I have calls for a pkg of Ranch dressing mix, but that just didn't make sense in my head, so I didn't try it. If you do, let me know how it tastes.

Italian Chicken

Courtesy of Erika Bladh. I made this yesterday...so good. I put it over noodles.


4-6 boneless, skinless chicken breasts. (I used 3 large breasts and put them in frozen)
1 Can cream of chicken soup
8 oz. pkg. cream cheese (I use fat free but you need to soften it in the microwave a little)
1 packet Good Seasons Italian dressing mix

Combine everything in crock pot all day on low or at least 4 hrs on high. Spoon over rice or noodles.

Crock Pot Chicken and Dumplings

I know this isn't really a "summer" food, but I needed something super quick this morning and found this recipe. The kids ended up LOVING it, so we will definitely make it again (especially when it gets colder).

• 1 1/2 lb. skinless, boneless chicken breasts , cut into 1" pieces
• 2 medium Yukon gold potatoes , cut into 1" pieces
• 2 cups whole baby carrots
• 2 stalks celery , sliced
• 2 cans (10 3/4 oz. each ) Campbell's® Condensed Cream of Chicken or 2 cans Campbell's® Condensed 98% Fat Free Cream of Chicken
• 1 cup water
• 1 tsp. dried thyme leaves , crushed
• 1/4 tsp. ground black pepper
• 2 cups all-purpose baking mix
• 2/3 cup milk

PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.

MIX soup, water, thyme and black pepper. Pour over all.

COVER and cook on LOW 7 to 8 hr.* or until chicken is done.

MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.

TIP: *Or on HIGH 4 to 5 hr.

http://recipe.aol.com/recipe/slow-cooker-chicken-and-dumplings/78452

Crockpot Enchiladas (although I have never made them in the crockpot)

1 pound ground beef
1 cup chopped onion
1 can pinto or kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheese (cheddar and jack)
flour tortillas

In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Now there is some debate as to assembly...

There is the slow cooker way:

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

My in-laws way:

On a microwave safe plate, layer 3/4 C beef mixture, one tortilla and 1/2 C cheese. Repeat layers. Heat in the microwave for about 5 minutes until the cheese melts. Cut into wedges and serve.

My preferred method:

Layer ingredients in a round casserole dish (beef, tortilla, cheese, repeat). bake in a 350 degree oven 20 minutes or until heated through.

BTW, Yesterday at Sam's Club I got a case (8 cans) of diced tomatoes with green chilis for $2. Nice.