Salsa Verde Beef Tacos

Easy & SOOOO YummY!

2-3 lb chuck roast
1 oz dry ranch dressing packet
16 oz jar of Hersez salsa verde salsa

Put meat in slow cooker on high heat.  Sprinkle ranch pack onto and then pour the salsa on top.  Close lid & cook for 5-6 hours until it pulls apart easily.  Shred and put back in slow cooker with 1/2-1 cup of the liquid.  reduce to warm or low until ready to serve.

French Dip

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1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.

Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

(Recipe from: Ourbestbites.com)

White Bean Chicken Chili

Crockpot White Bean Chicken Chili

Put in crockpot in the morning:

2-3 frozen chicken breasts or 8-10 chicken tenderloins
1 jar green salsa


Cook on low setting until chicken is cooked through.

If I put this on low for two hours (with the small tenderloins) it’s done in mine, but every crock pot cooks a little differently.

Shred the chicken with two forks.  

Add:
2-3 cans white kidney beans (un-drained)
1 c. whole kernel corn
Leave in crock pot until warmed through.

Serve with shredded cheese, sour cream and tortilla strips if desired.


Recipe from:  http://www.71toes.com/2013/02/two-kinds-of-yummy-soups.html

Crock-Pot Cheesy Chicken & Brocolli Over Rice Recipe

All I have to say is WOW! This recipe was SO easy to make!!

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat.Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.  4-6 servings

I got this recipe via

Crock pot Roast

I branched out and tried making a roast for Sunday dinner..... it was SO easy & a big hit.  We shredded the meat and had BBQ pulled sandwiches the next night.  :)

Pour in 1 can cream of onion, chop up an onion, add carrots, add red potatoes (and any other veggies that you may want) into the bottom of your crock pot.  Add roast.  Sprinkle top of roast with Lipton Onion soup mix.  Cook on low for 5 hours..... yum!

Minestrone Soup

I am shocked that I haven't put this recipe up yet because this is a staple soup recipe in our house.... so tasty and really easy to freeze the left-overs for another day!

Minestrone soup

1 onion, chopped

2 big carrots, sliced... or little carrots cut up

1 zucchini, diced

2 cloves garlic, minced

2 15 oz. cans kidney beans, drained

2 14.5 oz cans beef broth

1 28 oz. can crushed tomatoes

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

2 cups cooked shell noodles 

1/4 cup grated parmesean cheese

Combine all ingredients in crock pot except the shell noodles and parmesean cheese.  Cover; cook on low for 7-9 hours or on high for 4-5 hours. Stir in shell noodles and sprinkle each bowl with the cheese.