Crock Pot French Dips with Provolone

Ingredients:

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine (do NOT omit)
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls (I used Asiago Cheese loafs-YUMMY)
Sliced provolone cheese (my FAVORITE brand is Sargento!)

1. Season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. (Mine took 7 hours)
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice/Shred beef and return to slow cooker on low or very low for 30 minutes. (I did this, but I"m not sure it was necessary, you could just shred while it's in the crockpot)
5. Lightly toast the bread with cheese. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Such an easy dinner idea! And SO tasty!! The cheese loafs really made this taste GREAT!!!

Recipe from: bakingbites.com

Garlic Chicken Farfalle

Ingredients:

14.5 oz. farfalle (bowtie) pasta (I used penne and I didn't use the full box-would have been too much pasta!)
1 cup heavy whipping cream
3-4 (boneless, skinless) chicken breasts
1/2 tsp minced garlic,
1 tsp. pepper
1/2 cup butter
3/4 lb. bacon, cooked & crumpled (I used turkey bacon-about 10 pieces)
1/2 c. shredded Parmesan cheese
1 bottle Lawry's mesquite marinade with lime (I couldn't find this exact kind so I used the Lawry's Herb and Garlic with Lemon marinade-it was SO GOOD!)

Directions:

1. Cook the chicken in a crock pot (put it in frozen) with the marinade on low for 6-8 hours. (Mine only took 6 hours)

2. Pull marinated chicken out of the juices, allow to cool slightly, and shred with 2 forks.

3. Cook pasta according to package directions.

4. In small saucepan, melt butter, add garlic, whipping cream, pepper,and parmesan cheese. Whisk together for 3-4 minutes.

5. Place pasta, chicken and bacon in a large bowl, pour sauce over and stir through (toss). Sprinkle a little more parm. cheese on top. YUM!


**This was SO VERY good and easy!!!! Definitely will be making this again!!
**I have NO idea where this recipe came from, just found it in my recipe file and decided to give it a try! SO glad I did :)

"Chipotle's" Cilantro Lime Rice AND a Dinner Idea

(Picture taken from Gina's Skinny Recipes)

• 1 cup extra long grain rice
  
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Recipe from Gina's Skinny Recipes

**This rice was FANTASTIC!!!!! Definitely a keeper!!! In my opinion, it was BETTER than Chipotle's!!!!** And if your in a hurry, you could skip all the "rice cooking" steps and use Minute Rice to speed things up! I"m going to try that next time!

DINNER IDEA:

Taco Salads using Aztec Taco Shell bowls OR you could use flour tortilla's and make Burritos

• Aztec Taco Shells or Flour Tortillas
  
• Mixture of chopped Baby Spinach and Green Leaf Lettuce
• Cilantro Lime Rice (see above recipe)
  
• Seasoned Ground Beef or Chicken (using any brand Taco Seasoning Pack)
• Seasoned Black Beans (drain, rinse under cold water, place in microwave safe bowl to heat up. I put a couple tablespoons of chicken broth I had in the bowl before microwaving them to keep them from drying out. I also added a few dashes of garlic powder and ground cumin)....SO good!!
• Corn
• Homemade Pico de Gallo...combine chopped tomatoes, red onion, and cilantro. Season with salt/pepper, a little garlic powder and a few dashes of lime juice.
• Sour Cream
• Shredded Cheddar Cheese (or you could use a Mexican blend)
  

Chicken and Wild Rice Casserole

2(6.2-ounce) packages of long-grain and wild rice mix
2(6-ounce) jars of marinated artichoke quarters, undrained
4 cups chopped cooked chicken
1 medium-sized red bell pepper, chopped
5 green onions, chopped
1/2 cup toasted walnuts
1 cup mayonnaise
1 1/2 teaspoons curry powder
optional ingredients: 2 celery ribs, chopped
1 (2.25-ounce) can sliced ripe olives drained
1/2 cup colby jack cheese.

Cook rice mix according to package directions.
Drain artichoke quarters, reserving 1/2 cup liquid. Stir together rice, artichoke, chicken, chopped bell pepper, onions, and walnut. Stir together artichoke liquid, mayonnaise, and curry powder: toss with rice mixture. Bake uncovered 25 minutes on 350. Remove from oven and add 1/2 cup grated colby jack cheese and cook 5 more minutes until cheese is melted.

**Recipe from a sweet friend, Kendal Tashee**

Crockpot Chuck Tender Roast

Chuck Pot Roast

1 packet Hidden Valey Ranch Mix
1 packet McCormick Auxjus Gravy
1 stick of butter
Peperoncini Peppers (aka: banana peppers, but a little spicier)

Place roast in crockpot on LOW. Sprinkle packet of ranch mix over the roast. Add one packet of gravy mix, sprinkling it over the top as well. Place the stick of butter on top of the roast. Add as 5 peppers (or more if you like!) to the top of the roast. Allow roast to cook for 8 hours. DO NOT add water!!

Recipe from my sweet friend Amanda, who got it from here. Enjoy!

Slow Cooker Pulled Pork

Ingredients

* 1 (2 pound) pork tenderloin
* 1 (12 fluid ounce) can or bottle root beer
* 1 (18 ounce) bottle your favorite barbecue sauce
* 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

**This recipe was GREAT! So simple and perfect for a lazy Saturday at home! I did not mix the BBQ sauce with the meat, we just put it on the buns because I wanted to be able to use the leftover meat for additional meals such as: (Nacho's, on top of salads, over a baked potato, ect.) The additional meat can be frozen if needed and pulled out and thawed to used when needed. Enjoy!

**I used Corky's BBQ sauce~It was great!

Original Recipe from: AllRecipes.com

Garlic-and-Rosemary Tenderloin

1/2 cup soy sauce (I used the lite version)
1/2 cup olive oil
1/2 cup balsamic vinaigrette dressing ( I used a lite version)
1 tablespoon minced garlic (or you could use garlic powder)
2 teaspoons dried rosemary
2 teaspoons rubbed sage
2 teaspoons pepper
1 tablespoon minced onion

**Pork or Beef tenderloin (up to 5 pounds) I used a 1.5 pound Hormel pork tenderloin.

Preheat oven to *425. Combine above ingredients in a medium sized bowl. Pour into a large Ziplock freezer bag and add meat. Chill overnight or at least 8 hours, turning occasionally. Remove tenderloin from marinade, discarding marinade. Put tenderloin in a foil lined roasting pan and cover. Place in oven at *425 (ON TOP RACK) and roast for 45 minutes. Remove and allow tenderloin to stand for 5 min before slicing.

**I made this along with dirty rice and sweet green beans and it was such a GREAT meal!! I put the tenderloin and the green beans on the top rack and the dirty rice on the middle rack and baked/roasted them ALL on 425* for 45 minutes and they are were done AT THE SAME TIME!!!

Chicken Caesar Tetrazzini

8 ounces uncooked spaghetti
2 cups shredded or cubed chicken (cooked)
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4.5 ounces) sliced mushrooms (drained)
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole dish. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350* for 25 minutes or until hot and bubbly. Enjoy!!!

** Rotisserie chicken is really easy to use with this recipe and is very tasty too!! One rotisserie chicken yields approximately 3 cups of chicken.

Crockpot Chicken Stroganoff

Recipe from: allrecipes.com

Ingredients

• 4 skinless, boneless chicken breast halves
  
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese (cubed)
  
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup white cooking wine
  

Directions

1. Put chicken, margarine, dressing mix, soup, and white wine in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and cook on high for another 1/2 hour or until heated through (melted) and warm.

**This recipe was outstanding! I LOVE crockpot recipes! I served mine over wide egg noodles. After the chicken mixture was finished cooking, I shredded my chicken using two forks, poured over noodles, and mixed. I served it up with a Cesar Salad and bread! YUM!!!!

Cranberry Braised Beef Brisket

Pre-cooked/Pre-sliced brisket OR one regular boneless beef brisket (3lb or larger)

1 package Lipton Onion Soup Mix

1 Can Whole Cranberry Sauce or 1 (12 ounce) package of fresh cranberries

Heat oven to *350. Place brisket in a 9X13 baking pan. Mix 1 can of whole cranberry sauce and 1 envelope of onion soup mix (per 3lb brisket). Pour sauce mixture over brisket. Cover with foil and cook according to directions. **If you are using a regular boneless brisket that is NOT precooked, you will allow brisket to cook about 3 hours, until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

**Walmart carries a great pre-cooked-pre-sliced brisket in the meat section where the "pre-made" food is (such as the tubs of macaroni and mashed potatoes)
**Fresh cranberries may be substituted for canned cranberry, if desired.

This recipe is WONDERFUL!!! And so very easy!! If your like me, we cook a LOT of chicken, so it's nice to have something a little different! I got this recipe from a friend, Amanda Harris, who is an AWESOME cook at caterer! Enjoy!

Southern Living Bush's Chicken and Rice Casserole

Original Recipe

* 1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix (I used Uncle Ben's)
* 1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
* 1 (10 3/4-oz.) can cream of chicken soup
* 3 cups chopped cooked chicken (I used a Rotisserie chicken~YUM)
* 1 cup milk
* 1 tablespoon chopped parsley
* 1/4 teaspoon freshly ground pepper
* 1 cup freshly shredded Cheddar cheese
* 1/4 cup fine, dry breadcrumbs
* Garnish: fresh flat-leaf parsley sprigs


1. Preheat oven to 425°. Prepare rice according to package directions.

2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.

3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.

**TIP** Pick-up a deli rotisserie chicken for a time-saving step. One 2-pound chicken equals approximately 3 cups chopped.

*I know, your probably thinking "beans, in a chicken and rice casserole"....my thoughts exactly, but I thought I would give it a try and it was SO GOOD!!! My husband would even agree and he is a VERY picky eater...don't get me wrong, he did double take when he saw the beans in the casserole and was hesitant to taste, but he too thought it was GREAT!!! I promise you won't be disappointed! PS: This is a great recipe to make half and freeze the other half for later!

Hammies

2 packages of yeast rolls from the bread aisle (12 per pack)
1 pound thinly sliced ham
1 pound provolone cheese
1 stick butter
1 tablespoon poppy seed
1 table spoon regular or spicy mustard
1 tablespoon Worcestershire sauce

Slice each package of rolls across creating one top piece and one bottom piece (don't separate individual rolls until later). Place the two bottoms on a cookie sheet. Layer ham and provolone cheese and place the tops on. Melt the butter, poppy seed, mustard and Worcestershire sauce in the microwave. Using a pastry brush, smear the mixture on the tops of the rolls (put in on HEAVY). Bake at *450 for about 10 minutes or until cheese is melty and the tops are golden!

These are SUPER yummy! They are great served up with some soup or as an appetizer! Enjoy!

Chicken Florentine

1 (10-ounce) package frozen chopped spinach
5 chicken breasts, cooked and shredded
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper (to taste)
1/2 cup dry white wine (I used white cooking wine)
1 cup freshly grated Parmesan
1 cup soft bread crumbs
4 tablespoons butter


Directions
Remove the outer wrapper from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11X 7-inch casserole dish or 2 (9-inch) square pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

**This was a great recipe, but I can't remember where I got it! It turned out tasting a little like like Poppy Seed Chicken. I only used half a box of spinach (because the hubby is not a lover of the greens) and it still turned out very tasty! I made 2 (9 inch) pans and cooked one and froze the other for later! I LOVE meals you can freeze the other half! Enjoy!

Biggest Loser Sweet and Spicy Pork Tenderloin

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.

**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.

French Onion Crock Pot Roast

1/2 onion, roughly chopped
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)

Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!

Italian Crusted Chicken

1/2 Cup Italian Seasoned Breadcrumbs
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing

Directions:
1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan/dish and bake in the oven for 30-40 minutes, or until chicken is no longer pink. Enjoy!

This chicken was really great! I actually marinated mine in the Italian dressing all day in the fridge and it tasted WONDERFUL! Very easy, but tasty! I got the recipe from a Cookbook Jungle.

Beef Brisket

I- 3-5 lb brisket
1 box lipton onion soup mix,
1 box lipton beefy mushroom soup,
11/2 to 2 cups of red cooking wine, or regular red wine.


Line 9x13 pan with aluminum foil with enough to enclose brisket. Pour 1/2 wine and 1 pouch each soup on aluminum foil in pan. Put brisket on top of this fat side up. Pour the rest of the wine on top of brisket and the other two packages of soup mix on top. Enclose in aluminum foil so liquid does not cook out. Bake on *350 for 3 hours. The gravy is great. Keep cut meat in gravy so it does not dry out.

***I have to admit, I am not a meat person....I don't like eating a lot of it and I am always scared to cook it....I have a huge fear of undercooking it, or overcooking it......BUT this was SUPER easy and really yummy!!! The brisket meat was a little tougher than I had imagined, so I'm not sure if I should have cooked it a little less OR if that is just how brisket is.....None the less....it was fantastic! I plan on using the soup/wine flavoring on a roast very soon! That part was extremely good!! I got the recipe from one of my Bible Study leaders at church! Enjoy!

Pork Wellington

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apples (I used packaged Washington apples from the dried fruit section of the store)
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely (I used the Pepperidge Farm brand from the freezer section near the pie crusts)
• 1 tablespoon honey dijon mustard

Preheat oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

**This was a fabulous dinner! I have to admit there are quite a few steps to follow, but DEFINITELY worth the time! So good! This recipe came from Food Network!!

Crockpot Creamy Ranch Chicken

4 skinless~boneless chicken breasts

2 cans cream of chicken soup

1 pkg dry ranch dressing mix

4 oz creme cheese (cubed)

Mix soup and dressing mix in crockpot. Add chicken, spooning soup mixture on top of chicken breasts. Cook on high for about 3 hours or on low for about 4.5 hours. Add creme cheese bits and cook about 30 longer. Serve with rice (or noodles), spooning soup mixture on top of the rice or you can shred the chicken and mix with rice and soup mixture. Enjoy!

**I got this recipe from my sweet friend Heather who lives in Georgia! It is so easy and delish!!!

Poppyseed Chicken

4 chicken breasts (cubed)

1-12 oz sour cream

1 can cream of chicken soup

1 stack Ritz crackers

1 stick of butter or margarine (melted)

2 tblp poppy seeds

Boil chicken and cut into 1 inch cubed pieces, set aside. Mix sour cream and cream of chicken together in a sauce pan and heat until bubbly. In a 9X13 casserole dish layer cubed chicken on the bottom. Next, layer sour cream and soup mix on top of chicken. Crush up Ritz crackers and mix together with poppy seeds. Sprinkle mixture on top of sour cream layer. Pour melted butter over top. Bake at 350* for 30 minutes.

I know there are TONS of recipes out there for Poppyseed Chicken, but this is the one I use and enjoy! It's easy, tastes great and also freezes really well! Just split into two 8 inch pans and make one for dinner and freeze one for later!