Friday, March 15, 2013

Slow Cooker Chicken Cordon Bleu

This was amazingly tasty, and had me drooling in anticipation all afternoon — it smells divine while cooking!  It's also quite filling; we were each happy with a 1/2 chicken breast portion, served with lemon-butter dressed steamed broccoli.

Friday, March 8, 2013

Slow Cooker Bacon Ranch Chicken

This was incredibly delicious!  It was a bit on the salty side, though.  I found a recipe for making your own ranch dressing mix, and I am planning to make my own, with much less salt.  In the meantime, I just added more sour cream and that improved the overly saltiness.

Thursday, March 7, 2013

Slow Cooker Creamy Ranch Pork Chops with Potatoes

Second only to the Slow Cooker Honey-Butter Chicken Bake, I think this is my favorite of the freezer-to-crockpot recipes I've tried so far.  There was a lot of liquid, though; next time I may try reducing the soup and ranch mix to one each, at least for 4 pork chops.

Slow Cooker Tangy Barbecue Ribs

The first few bites I took of these ribs did not really impress me, as they have a very tangy, slightly bitter taste, but as I ate them, the taste really grew on me, and I decided I really enjoyed them by the end.

I served them with spaghetti squash with tomato sauce.

Spaghetti Squash with Tomato Sauce

This is a simple, tasty, and extremely healthy side dish that goes well with almost anything.

Wednesday, March 6, 2013

Slow Cooker Barbacoa Beef

As usual with the spicier/Southwestern recipes, I was not a huge fan, but Jess adored it.

I served it over rice, with baked veggies – rough cut zucchini, yellow squash, red onion, and thinly sliced mini red and orange sweet peppers, tossed with olive oil and thyme, rosemary, parsley, basil and dill and baked at 350 F for about half an hour.  I think it might have been better as the original recipe's alternate suggestion: with cheese as quesadillas. 

Saturday, March 2, 2013

Slow Cooker Honey-Butter Chicken Bake

This is probably my favorite of the slow cooker meals we've done so far.  The seasoning is amazing – I was afraid I wouldn't like it because of the honey, but it isn't overpowering at all.

For a freezer-to-crockpot version, I would probably use small new potatoes whole (potatoes can go icky in the freezer if cut and not covered with sauce), and would package the chicken and veggies separately, since they are seasoned differently.

Friday, March 1, 2013

Slow Cooker Italian Pork Roast

I found this recipe to be much too strong on tomato for my tastes (possibly because I just used the whole small can of tomato paste), but Jess loved it, so here it is!  Based on a similar recipe for beef roast.

I served it with steamed brussel sprouts with butter and garlic, and bread stuffing.