Kerry's Beans

I can't even tell you the number of times my sister and I have asked and texted this recipe back and forth.  It's the BEST and I am finally writing it down!

8 small cans of pork and beans (may slightly drain if there is a lot of juice)
1 can kidney beans, drained
1 can garbanzo beans, drained
1 lb hamburger browned with 1/2 cup chopped onion
1 lb bacon, cooked and crumbled
1/2 cup BBQ sauce
2 T mustard
2 T vinegar
1/3 cup brown sugar

Mix the BBQ sauce, mustard, vinegar and brown sugar together.  Then mix everything together in the crockpot.  Put it on low to warm it through and enjoy!

Crockpot Tamale Pie

This is a super easy meal and my kids love it!

1 lb. cooked ground beef.
1 t. cumin
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (11 ounce) can of corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro (optional)
1 (8 1/2 ounce) package corn bread mix
2 eggs
1 cup cheese
Sour cream
Salsa


Combine the first 11 ingredients (cooked ground beef through cilantro, if using) in a crockpot.  Cook covered on low for 6-8 hours.  In a small mixing bowl combine the cornbread mix and eggs.  Spoon this mixture over the beef mixture and again cover and cook for 1 hour to 1 1/2 hours on low, until the cornbread is cooked through.  Then sprinkle with the cheese and let it stand covered for 5 minutes to melt the cheese.  Serve with desired toppings.

Easy BBQ Pulled Pork Sandwiches

1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (about 14 ounces) BBQ sauce (I usually add a little more because we like it saucey)
1 T. Fresh lemon juice
1 T. Brown sugar
1 medium onion, chopped
8 buns

Place roast in the crock pot and cook for 10-12 hours on low or 5 to 6 hours on high. Remove the pork and shred. Discard any liquid in the crock pot. Return the shredded pork to the crock pot and add in the BBQ sauce, lemon juice, brown sugar and onion. Cover and cook on low for 2 more hours or on high for 1 more hour. Serve on the buns.

Crock Pot Mexican Noodles

1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small can diced green chilies
1 t. Garlic powder
1 t. Cumin
1/4 t. Pepper
2 cans of cream of mushroom soup
4 frozen chicken breasts
3-4 cups shredded cheese, divided
1 lb. pasta

The beauty of this meal is that it's both a freezer meal and a crockpot meal. If you want to do the freezer version, mix the first 9 ingredients and 1 to 1 1/2 cups cheese to a freezer safe container or bag. Then defrost it the night before and place it in the crock pot for 8-9 hours on low the next morning. Cook the noodles and shred the chicken.  Add in the remaining cheese and mix in the cooked noodles.  Let the cheese melt by letting it continue in the crockpot for 10-15 minutes.  If you want to do the crockpot version mix the first nine ingredients and 1 to 1 1/2 cups cheese and place directly in the crock pot.  Cook on low for 8-9 hours. Shred chicken and cook noodles. Add in the noodles and remaining cheese and continue cooking for 10-15 minutes. Easy Peasy.

Easy Crock Pot Salsa Verde Chicken Tostadas

I am always looking for new crockpot recipes. This one was simple, easy, and healthy to boot. The recipe is from skinnytaste.com

Ingredients:1 1/2 lbs raw skinless chicken tenders (I used chicken breasts)
1/4 tsp garlic powder
1/8 tsp oregano (we were out so I used parsley)
1/8 tsp ground cumin
salt, to taste (I used just a sprinkle of season salt)
16 oz roasted salsa verde

Tostada shells or corn tortillas
Sour cream
Salsa
Broccoli slaw
Cheese

Season the chicken with the garlic powder, oregano, cumin and salt and place them in the crock pot. Pour the salsa verde over the top and cover and cook HIGH 2 hours (I cooked mine for 6 hours on LOW.)After the chicken is cooked through, remove it from the crock pot and shred it with 2 forks. Remove 2/3 cup of the cooking liquid from the slow cooker, and discard (unless you want it over rice). Place the shredded chicken back into the crock pot and stir it with the remaining salsa. You can adjust the seasonings at this point if desired.

This recipes makes about 3 cups.

We served our chicken on tostada shells and corn tortillas (the healthier option) topped with sour cream, salsa, broccoli slaw and cheese. You can visit skinnytaste.com for the exact nutrition information on this recipe.

Posted with Blogsy

Sweet Barbacoa Pork

Stephen voted this top three things I've ever made! Woohoo! It was very, very good! I found it on www.skinnytaste.com and I'll be sure trying other recipes from there! We ate this over rice and black beans, with avocado on top!

Ingredients:

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Cranberry Chicken

4-5 Chicken Breasts

2 Cans of Whole Cranberry Sauce

1 Packet of Lipton Onion Soup Mix

Place all three ingredients in your Crockpot and cook on low for 4-5 hours. Shred the chicken then continue cooking on low until ready to eat. I cooked mine almost all day last time. We like to eat this on tortillas (the ones you cook at home are our favorite) with white rice, black beans, sour cream and cheese. Tomatoes and lettuce are also really good on this as well. This recipe is extremely easy and very good!

Angel Chicken

So this recipe has been making the rounds on pinterest. Angel chicken originally came from the Cleverly Inspired blog. It looked yummy and even better, it's a crock pot recipe. The recipe is simple and it was very good. I would recommend eating it on rice after we tried it both ways. The sauce is a little runny and the rice soaks it up better than noodles. I changed the recipe slightly for what I had and use regularly.

3 large skinless, boneless chicken breasts, cut in half

16 ounces of fresh button mushrooms, quartered

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed mushroom soup with garlic

1/2 cup chicken broth

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Melt the butter in a sauce pan over medium heat. Add in the Italian dressing and mix well. Then stir in the soup, broth and cream cheese until it is all melted together. Quarter the mushrooms and place them on the bottom of the crock pot. Next place the chicken breasts on top of the mushrooms. Then pour the sauce over the top of the chicken. Cook on low for five hours. Serve over hot rice or noodles.

Crock Pot Chicken

Put all ingredients in crock pot, cook on low 6 hours and enjoy! I ate it on tortilla chips with a little pepper jack cheese and State ate it on corn tortillas. Either way we liked it.

1 -1.5lbs chicken breasts

1 can of rotel

1 can corn (drained)

1 can black beans (drained)

8 oz cream cheese

Slow Cooked Beef Stew

This is one of my favorite winter recipes and it couldn't be easier!

4-6 potatoes, peeled, and cut into 1 inch cubes
1/2 lb carrots, peeled and cut into 1 inch chunks
1 pkg stew meat (about 1 lb)
1 pkg. Onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can (8 oz) tomato sauce
2-3 bay leaves
salt and pepper

In an oven proof pot or in a crock pot layer 1/2 of the stew meat, followed by half of the potatoes and carrots. Salt and Pepper each layer. Then repeat with the rest of the stew meat and potatoes and carrots. In a a small bowl combine the soups (cream of mushroom and cream of celery), and tomato sauce. On top of the meat and veggies add the bay leaves and sprinkle the dry soup mix evenly over the top. Then pour the soup/tomato mixture on top of that. Cover with a lid and bake in the oven on 275 for 4-6 hours or in the crock pot on high for 4-6 hours or until bubbly and the veggies and meat are tender. Enjoy! (sometimes I cut up celery in chunks as well and add that if I have it)

Hoppin John Chowder

This recipe is yummy and easy! (My two favorite things for a recipe to be)

Hoppin John Chowder (this makes quite a bit 18 cups)
4 (15.8 ounce) cans black-eyed peas undrained
2 (10) cans diced tomatoes and green chiles undrained
1 (14 oz) can of beef broth
1 pound smoked sausage sliced ( I use turkey less fat)
1 cup finely chopped onion
3/4 cup chopped green pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 family size package boil in bag rice

Combine all ingredients except rice in crock pot
cover and cook on low for 6 hours
Pour uncooked rice into slow cooker and stir.
Cook on high for 20 minutes or until rice is tender.
This recipe can also be done in a big pot on the stove!