Ranch House Crock Pot Pork Chops

This is another recipe I found online. Here

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 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.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

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.

* My changes? I doubled everything but the pork and potatoes. This was amazing and so easy. 

Chick-Fil-A Nuggets

Blurry pic, I know.

Recipe from here.

2 boneless, skinless chicken breasts, cubed
1 cup milk
1 egg

In a medium bowl whisk milk and egg. Place chicken in mixture and cover. Let marinade for 2-4 hours. I did an hour and a half. We were hungry.

1 1/4 cup flour
2 TBS powdered sugar (I will probably only do 1 TBS next time)
2 tsp salt
1 tsp pepper
peanut or canola oil

In a gallon sized bag, add all ingredients except oil. Place the oil in a deep frying pan and heat on medium high. Using a fork or tongs, remove chicken from egg mixture and add to flour mixture, shake to coat. Place a few in the hot oil and cook until browned on one side and flip to brown the other side. Place cooked chicken on paper towel to drain. Repeat until all chicken is cooked.

Enchisagna

Jeff loves enchiladas and lasagna. How about mixing the two and making this delicious meal?

2 TBS olive oil
1 pound chicken breast cut into bite sized chunks
5 cups cheese (Mexican blend or whatever you have on hand)
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cup sour cream
1 small can chopped green chilies
Small corn tortillas ( I used about 12)
Salt
Pepper

Preheat your oven to 425 degrees.

Brown your chicken in the olive oil, over the stove top. In a medium bowl combine soups, sour cream and green chilies.

Now onto the lasagna potion of our meal. Spoon some of the soup mixture in the bottom of a baking dish. I used a 9x 13 glass dish. Layer a few tortillas on top. Spoon more mixture, chicken and then some cheese. Repeat these layers, finishing with soup mixture and more cheese.

Bake in oven for 20 minutes or until cheese on top is melted.

Lemon Dijon Chicken

2 skinless, boneless chicken breasts, cut into pieces
lemon juice
4 tbs Dijon mustard
black pepper
Creole style seasoning

Place chicken in skillet over medium heat. Pour in lemon juice, stir in Dijon, pepper and Creole seasoning. Cook, turning chicken occasionally, until done. (takes about 15 minutes)

Chicken With Penne

2 chicken breasts cut into strips
olive oil
garlic
pepper
onion or onion powder
3/4 cup chicken broth
1 pkg penne pasta
broccoli, asparagus or vegetable of choice
Parmesan cheese

Cook pasta according to package directions and drain. Drizzle olive oil in saucepan. Add chicken, garlic, pepper and onion. Cook over medium heat until chicken is browned. Remove chicken and add broth to the saucepan. Add more garlic if desired. Add vegetable and cover. Steam for 5 minutes. Add back chicken and pasta. Let sit for 5 minutes and then sprinkle with Parmesan cheese.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can cream of mushroom soup
2 tbs Worcestershire sauce
1 can beef broth
1 medium onion, chopped (I used onion powder)
1 (4 oz) cream cheese

Put everything except cream cheese in the slow cooker. Set on low for 4-5 hours. Add cream cheese right before serving.

Serve over egg noodles or rice.

Chicken Noodle Soup

2 chicken breasts
4 cups water
4 cups chicken broth (I used the Kitchen Essentials Chicken Broth)
1 tsp seasoned salt
1/4 tsp pepper (I used a little bit more)
small onion, chopped
2-3 carrots, chopped
2 stalks celery, chopped
1/4 cup parsley
1 tsp dried marjoram
1 bay leaf
1-2 pkgs egg noodles

Place all ingredients except noodles in the crock pot. Cover and cook on low 5-6 hours. Remove chicken and bay leaf from pot. Shred chicken and return to broth. Add the noodles. Cook another hour on low (1/2 hour on high).

Smith Family Taco Salad

1 can kidney beans, drained
1 pound beef or turkey browned with taco seasoning (per pkg instructions)
Lettuce
Tomato
Sliced avocado
Shredded cheese
Taco sauce
Tortilla chips
Ranch dressing

Brown meat. That is the only thing you have to cook. On plate, put lettuce, add beef, kidney beans and top with your favorite taco toppings. Top with ranch dressing.

White Chili

1 pound chicken, diced
3 cans white beans, drained
1 can chicken broth
1 small can diced chilies
garlic
onion powder
pepper
1 small tub sour cream

Add chicken, beans, broth, chilies, garlic onion powder and pepper to crock pot. Cook for 4 hours on high or 6 hours low. Add sour cream right before serving. We added shredded cheese and tortilla chips.

Spinach, Chicken and Wild Rice Soup

This is Matt and Heather's recipe

3 cups water
1 (14 oz) can chicken broth
1 (10 3/4 oz) can cream of chicken soup
2/3 cup uncooked wild rice (rinse and drain)
1/2 tsp dried thyme
1/4 tsp ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach

1- In a 3 1/2 or 4 qt slow cooker, combine water, broth, cream of chicken soup, rice, chicken, thyme and pepper. (You could wait to add the chicken later if you want)

2- Cover and cook on low for 7-8 hours or high for 3 1/2- 4 hours.

3- Stir in shredded spinach until just before serving.

Arizona Chili

2 chicken breasts, cut in thin strips
1 onion, chopped
2 cloves garlic, crushed
1 tbs olive oil
1 can chili style chunky tomatoes
1 can black beans
1 (4oz) can diced green chilis

In a large sauce pan cook chicken, onion & garlic in oil until chicken is no longer pink. Drain. Add chilis, tomatoes and beans. Simmer on low 10 minutes.

Spaghetti with Butter and Parmesan

4-6 tbs butter (I used Brummel and Brown)
1 pound wheat spaghetti
1 cup freshly grated parmesan
black pepper to taste

Cook pasta. Drain. Add butter and cheese. Serve immediately. This was so easy and filling.

Beef Stew

1 pound lean stew meat
5 red potatoes, peeled and cut (I didn't peel mine, though)
carrots (depending on how many you like)
1 bag frozen peas
water (to cover)
beef broth (we use low-sodium, of course)

Brown beef with garlic, pepper and onion (or, in my case, onion powder).

Add all ingredients to crock pot. Cover with 1 cup beef broth and enough water to cover food. I added a little more garlic. Cook on high for 4 hours or on low 6-8. I added a tablespoon of corn starch mixed with a little cold water the last 10 minutes of cooking.

Jeff wanted me to make sure that I let you know this was a 10! More than a 10! If he could eat this every day he would.

Meat Loaf

2 lbs. ground beef
1 cup medium saltine cracker crumbs
2 beaten eggs
2 (8oz) cans tomato sauce
1/2 cup finely chopped onions (optional)
1 1/2 tsp salt
brown sugar to taste

Combine ingredients (only one can tomato sauce) and shape into loaf. Bake at 350 degrees for 1 1/2 hours (line pan or spray it). While cooking, mix together 2nd can tomato sauce & brown sugar to taste. Pour over loaf and cook the last 15 minutes.

Easy Chicken Pot Pie

2-3 chicken breasts, cut and cubed
2 cans cream of chicken soup
1 bag frozen mixed vegetables

1 cup Bisquick or Jiffy mix
2 eggs
1 cup milk


Preheat oven to 400 degrees. Fill 9x13 pan with chicken, soup and veggies. Mix Bisquick, eggs and milk. Pour over chicken mixture. Bake for 35-40 minutes.

Pizza Crust

1 pkg regular or quick active dry yeast
1 cup warm water
1 1/2 cups flour
1 tbs olive oil
1/2 tsp salt

Dissolve yeast in warm water in a medium bowl. Stir in flour, olive oil and salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes.

Move oven rack to lowest position and preheat oven to 375. Grease 2 square pans (8X8X2). Divide dough in half; pat each half onto bottom of pan. Cover and let rise for 30-45 minutes. Top with sauce and pizza toppings. Bake for 20-22 minutes.

Shepherd's Pie

1 pound ground beef (or turkey or chicken)
onions (or for me onion powder)
pepper
garlic (I used both minced garlic and garlic powder)
Worcestershire sauce
can of green beans (or mixed veggies)
Can of stewed tomatoes
5 potatoes cooked and mashed

Preheat oven to 350. Brown beef with onion and seasonings and sauce. Add beans and tomatoes (I didn't have stewed tomatoes, so I left them out) and let simmer for a few minutes. Spoon into a casserole dish (I sprayed with cooking spray), and top with potatoes. Cook in the oven for 30 minutes. I was worried, because I just threw everything in the pan. But, I guess that is kind of what Shepherd's pie is, right?

Fried Rice

Jeff requested this, so I just threw some things in a frying pan and it worked.

Cook 2 cups rice per package instructions

4-5 eggs
1 cup diced ham
1 cup peas
soy sauce

Scramble eggs in a large frying pan or wok over medium heat. Add ham and a little soy sauce. Add peas and a little more soy sauce. Add rice and stir until rice is covered with soy sauce, add more if you need it.

Serve alone or with your favorite Chinese dish


****Update: I made it again last week and added Worcestershire sauce per Jeff's request. MMMM

Pork Burritos

Pork round
1 (16 oz) jar salsa medium
3 tbs garlic (from the jar, people)
4 beef bullion cubes

Put all ingredients in a crock pot. Cook on low 6-8 hours. (I forgot and did it at lunch on high for 5 hours) Fill your tortilla and top with your favorites- cheese, sour cream, lettuce, etc.

Sweet and Sour Chicken

This recipe takes time, but is so worth it.

3 lbs chicken, cut in to 2 in. cubes
Garlic salt
Corn Starch
1 beaten egg
Vegetable oil

Sprinkle the chicken with the garlic salt. Dip in to the corn starch, then into the egg. Deep fry until golden brown. Spread into a single layer in a 9 x 13 baking dish.

1 1/2 cup sugar
1 cup vinegar
1/4 cup ketchup
1/2 cup chicken broth
2 TBS soy sauce
2 tsp salt

Heat until sugar dissolves. Pour sauce over chicken and bake at 350 for 1 hour, turning occasionally. Serve over rice.