Crock Pot Mongolian Beef

Source: http://www.sixsistersstuff.com/2013/01/slow-cooker-mongolian-beef.html

Ingredients:

• 1 1/2 pounds beef flank steak, cut into stir-fry sized strips
• 1/4 cup cornstarch 
• 2 tablespoons olive oil
• 1/2 teaspoon minced ginger
• 2 cloves garlic, minced
• 3/4 cup soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1/2 cup shredded carrots
• 3 medium green onions, chopped

Directions

1. Spray slow cooker with non-stick cooking spray. 
2. Place cornstarch in a bowl. 
3. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. 
4. Combine remaining ingredients in a bowl and pour over beef in crock pot. 
5. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. 
6. Serve over rice, topped with additional sliced green onions.

Crockpot Beer Chicken

Source: http://mylifeinaustin.com/2012/05/30/beer-crockpot-chicken/

Ingredients:

• 1 whole chicken (you can also use cut up pieces or 4-6 chicken breasts)
• 1 can of any kind of beer 
• 1/2 tsp Garlic Powder
• 1/2 tsp Basil
• 1/2 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper

Directions:

1. Put all the ingredients in first and then added the whole chicken.
2. Cook in the crockpot on high for 3 – 4 hours or on low for 7 – 8 hours. 

Crock Pot Lemon Garlic Chicken--Freezer Meal

{Image Coming Soon!}

Source: http://thesweatybetties.com/crock-pot-recipes/

Note: I have never done a freezer meal before, but the recipe said to portion this one in 2 bags.

Ingredients:

• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 pounds skinless, boneless chicken breast halves (1 lb. in each bag)
• 2 T. butter (1 tbsp. in each bag)
• 1/4 c. water
• 3 T. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. chicken bouillon granules
• 1 tsp. chopped fresh parsley 
• 1 package cream cheese (you can use 1/3 less fat or fat free)

Directions:

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in  a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place  chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil.  Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker  15 to 30 minutes before the end of the cook time.
4. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving  platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. 
5. Ladle the sauce over rice or pasta, then place your chicken on top!

What's Chopping This Week {1/20/13}

Here's What's Cooking This Week:

Monday: Pizza Casserole
Tuesday: Cilantro Lime Chicken
Wednesday: Crock pot chicken cordon bleu
Thursday: Crock pot beef stroganoff
Friday:   Leftovers, we have a hockey game to go to! (Go Irish!)
Saturday:  White Chicken Enchiladas
Sunday: Josh's Chili ( I will post this recipe when I can get it from my husband!)

Look for a couple of other snack recipes later in the week. As always I would love to hear what you would like to see more of. I am currently working on some of the ideas I have previously received, I will keep you posted.

Happy Chopping!

What's Cooking This Week? {1/14/13}

Things have been quite on this blog for WAY to long! As one of my goals for the new year, I am bringing this blog back in full force. I made a call out to all of my facebook friends to see what they would like featured in the blog, and I must say; they had some amazing ideas. From seasonal, low carb, prep ahead lunches, snacks & more.

I can't feature all of them at once, but I am planning a way to work them all in. If there is anything you would like to see in the future, shoot me an email, or message on facebook. I love to hear your feedback!

I took the first week of the new year to get everything organized, plan & brainstorm. Originally I had planned to get this menu out on Friday, however my youngest has been sick all week. Better late then never!

One of the changes you will see this year, is I will be using all of my own photos. I am doing this for 2 reasons. 1, this way you know that I did make the recipe. I refuse to post a recipe (even one I didn't personally like) without making it myself. 2, I don't feel that it is politically correct to use other people's images. I will be changing some of the images on the older recipes as I make them again to reflect this. I like to make sure all of my sources get credit where credit is due.

So without further adue, here's this week's menu!

Here's What's Cooking This Week:

Monday:  I am at a Pinterest Club meeting, the hubby & kids are eating leftovers! But have no fear, here is the Better Than… Christmas Poke Cake* I am making that night.
Tuesday: Crock pot pork chops
Wednesday: Crock pot bacon cheeseburger soup*
Thursday: Slow cooker sweet & sour chicken*
Friday:  Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes*
Saturday:  Oven-roasted sausages, potatoes, and peppers *
Sunday: After all this cooking, we are eating leftovers! :)

Bonus recipe: Cheesy Cauliflower Pancakes

*= new recipe for the week!

Hope you enjoy these recipes, we are trying lots of new things this week! My crock pot is going to get a lot of use, & Friday is a low carb meal, & I am attempting cheesy cauliflower pancakes as an alternative to potatoes (tonight actually), because my 3 year old decided that she doesn't like potatoes anymore & more importantly they are a low carb alternative. :o)

Happy Chopping!

Crock pot pork chops

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Source: http://www.mydailymoment.com/recipes/slow-cooked_pork_chops.php

Ingredients:

• 6 lean pork chops
• 1/2 cup of flour
• 1 tbsp. salt
• 1 (10 oz.) can chicken and rice soup
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 2 tbsp. oil

Directions:

1. Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet.
2. Place browned pork chops in crock-pot. Add can of soup.
3. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Crock pot baccon cheeseburger soup

{Image coming soon!}

Source: http://livinglifeofriley.com/category/my-life/cooking/

Ingredients:

• 1lb of ground beef
• 1-10oz container of Philadelphia Cooking Crème
• 6 slices of bacon
• 1 bag of hasbrowns
• 1lb velveeta cheese
• 32oz chicken stock
• small onion dice

Directions:

1. brown the hamburger & cook bacon, then crumble
2. Add all ingredients to crock pot & cook on high for 4-5 hours, stirring occasionally.

Slow cooker sweet & sour chicken

{Image coming soon!}

Source: http://www.sixsistersstuff.com/2013/01/slow-cooker-sweet-and-sour-chicken.html

Ingredients:

• 3 boneless, skinless chicken breast halves, cut into 1" pieces
• 1/2 cup chicken broth
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/3 cup white vinegar
• 3 Tablespoons lemon juice
• 3 Tablespoons low sodium soy sauce
• 3 Tablespoons tomato paste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1/3 cup chicken broth
• 1/3 cup cornstarch
• 1 cup canned pineapple chunks, drained
• 1 onion, cut into 1" pieces
• 1 green bell pepper, cut into 1" pieces

Directions:

1. Place diced chicken in the bottom of slow cooker.
2.  In a mixing bowl, combine 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper. Whisk until well blended. Pour mixture over the chicken and cover the slow cooker with lid. Cook on low for 5-7 hours.
3.  In a small bowl, whisk together 1/3 cup chicken broth and 1/3 cup cornstarch until well blended. Stir cornstarch mixture into chicken mixture in the slow cooker. Add diced pineapple, onion and bell pepper.
4. Cover slow cooker with lid and cook mixture on low for an additional 20-3- minutes until sauce thickens and fruit and veggies are slightly tender.
5.  Serve over rice.

Slow Cooker Cinnamon Almonds

Source: http://www.therecipecritic.com/2012/10/slow-cooker-cinnamon-almonds.html

Ingredients:

• 1 C. Sugar
• 1 1/2 C. Brown Sugar
• 3 Tbsp. Cinnamon
• 1/8 tsp. Salt
• 1 Egg White
• 2 tsp. vanilla
• 3 Cups Almonds
• 1/4 C. Water

Directions:

1. Mix together in a large bowl sugars, cinnamon, and salt.

2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.

3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!

4. You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.

5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!