Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.


Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Beef Stroganoff

1-2 lbs. tri-tip strips, for stir fry
1 small purple onion
2 cans cream of mushroom soup
1 can mushrooms, drained (optional)
1/4 tsp. garlic salt
pepper to taste
1 cup sour cream
8 oz. cream cheese

Combine all ingredients, except sour cream & cream cheese, in crockpot. Cover and cook on low 6-8 hours. Stir in sour cream & cream cheese the last hour of cooking. Serves 8.

Spoon over hot egg noodles. (cooked separately)

We like the tri-tip meat but the original recipe calls for stew meat, cubed.

Recipe from: Catherine

Chicken Fajitas

4-6 frozen boneless, skinless chicken breasts
2 1/2 cups chunky salsa (1 jar of your favorite)
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, thinly sliced
soft flour tortillas

Place all ingredients except tortillas in crockpot. Cover and cook on high 5-6 hours, or low 10-12 hours. Just before serving, shred chicken, place back in pot.

Remove fajita mixture with a spoon, place in tortilla. Top with desired condiments. Fold and roll. Makes 8-10 servings.

Condiments for fajita can include: sour cream, guacamole, grated lettuce, grated cheese, fresh salsa, diced tomatoes.

Recipe from: 101 Things To Do With A Slow Cooker

Lemony Chicken with Artichokes

6 frozen chicken breasts
2 lb. red baby potatoes, cut in half
2 large lemons (2 tsp. peel, 1/2 cup juice)
3 garlic cloves, crushed
3 T. olive oil
1 1/2 tsp. salt
1 tsp. dried oregno
1/2 tsp. coarsely ground black pepper
1 can artichokes (if not using fresh)

Place potatoes in bottom of pot, add chicken and all other ingredients. Cook on high 4-6 hours, or low 8-10 hours.

You may add carrots too.

Recipe from: Carolyn

Creamy Hash Browns

2 lb. pkg. frozen, cubed hash brown potatoes
2 cups shredded cheese
2 cups cour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. sliced bacon, cooked & crumbled
1 medium onion, chopped
1/4 cup margarine, melted
1/4 tsp. pepper

Place potatoes in slow cooker. Pour remaining ingredients over potatoes. Mix well. Cover and cook on low 4-5 hours, or until potatoes are tender.

Notes: I leave out the margarine, bacon, & onion.

Recipe from Fix-It and Forget-It Cookbook

Greek Pita Chicken Sandwiches

2-4 Chicken breast, boneless, skinless

1/2 tsp minced garlic

1 1/2 tsp lemon pepper seasoning

1/2 tsp dried oregano

1/4 tsp allspice

 1/2 C plain yogurt

Pita bread, cut in half

Place Chicken in a crock pot.  Sprinkle with seasonings.  Cover and cook on low for 6-8 hours. Break chicken apart and add yogurt.  Spoon into warm pita bread halves.  Garnish with tomato and cucumber.

Great summer dish!

Shredded beef and Rootbeer sandwiches

3-4 lb lean boneless beef roast

1 can Rootbeer (don't use diet)

1 1/2 c barbecue sauce 

Hamburger buns

Throw the roast, rootbeer, and bbq sauce in a crock pot.  Cover, cook on low for 8-10 hours. Shred and scoop onto hamburger buns.

Slow cooked lemon chicken

4-6 Boneless, skinless chicken breasts

Italian seasoning

Lawrys seasoning salt

pepper

2 TB butter

1/4 C water

3 Tb lemon juice

2 garlic cloves, minced

1 tsp chicken bouillon granules

2 tsp Minced fresh parsley, optional

1.  Sprinkle chicken with Italian seasoning, seasoning salt and pepper.  

2.  Brown chicken in butter.  Transfer to crock pot.

3.  Add water and lemon juice and bouillon to the skillet.  Bring to boil, stirring to loosed browned bits.  Pour over chicken.    Cover and cook on low for 3 to 4 hours.  Serve over rice.

If you want more sauce add some chicken broth or double the chicken bouillon and water.

Crockpot Italian Chicken Pasta

Italian Chicken Pasta
3-4 chicken breasts
2 T. butter
1 package dry italian dressing, sprinkled over the top
Cook ~4 hours in crockpot, then add:
1 package cream cheese
2 cans cream of chicken soup
mix together well and let sit as long as you need
boil an entire package of pasta- I use whole grain bowtie or rotini
dump hot, drained pasta into chicken mixture, mix and serve!

I will sometimes add frozen peas, broccoli, etc at the end for some color and it cooks really quickly.

Crockpot Tamale Pie

Easy Tamale Pie

1 stick melted butter
2 eggs
1 can (15-20 oz) whole kernel corn, drained - Niblets is best
1 can (15-20 oz) creamed corn
1 box Jiffy corn muffin mix
8 oz sour cream
Mix. Cook on high in slow cooker until hot and desired consistency. Few hours. Doubled = 5-6 hours
It's really good to add green chiles, chicken, ground beef, salsa, etc. This is just a good base.

Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.

Lime Cilantro Pork Tacos

2-3 pound pork roast
Salt
Pepper
Sliced onion
½ c. fat free chicken broth
¼. C. lime juice
¼ c. brown sugar
½ c. chopped plum tomato
½ small jalapeno, seeded and chopped
3 T. chopped cilantro
2 T. chopped onion
2 ½ t. fresh lime juice
8 (6”) flour tortillas
Combine first 7 ingredients in a crock pot and cook 3-4 hours on high (5-6 on low). Shred pork. Combine next 5 ingredients to make a salsa. Spread pork and salsa on warmed tortillas (my kids also like cheese). Serve immediately