Monday, January 28, 2013

CP Cream Cheese Chicken

The Inspiration:
Cream Cheese Chicken

The Ingredients:

  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth
  • frozen chicken pieces*
  • packet of Italian salad dressing mix
  • 2 cloves minced garlic*
  • block of cream cheese (to add later)
The Directions:
  • Put everything except for the cream cheese into the crock pot. 
  • Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. 
  • Shred the chicken with two large forks, and mix in the block of cream cheese. 
  • Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.*

The Verdict:
*I use minced garlic from a bottle. I know its not as healthy but it works best for me- not worrying about if the garlic is good, chopped, etc. Also, being 7 months pregnant has my nose sensitive to my husband and his garlic eating. It just works for us :D
*The best part is that the chicken goes in frozen. So many recipes you have to thaw the meat and sometimes that is half the battle.
*I used chicken thighs
*The cream cheese did not melt when I cooked it for 30 mins. on high. I recommend more like an hour.
*Delicious and adding this to the regular rotation!!!

Here's how mine turned out:



Sunday, January 27, 2013

CP Ranch Pork Chops




The Inspiration:
Ranch Pork Chops

The Ingredients:

  • 1 package of pork chops
  • 1 can of cream of chicken soup*
  • 1 can of water*
  • 1 packet of ranch dressing*


The Directions:

  • Combine in the crock pot and cook on LOW for 4-6 hours.


The Verdict:
*I didn't taste the ranch at all... not sure how to remedy this. I thought they would have a little more punch

*My "gravy" was pretty greasy and not very thick. Thinking that you should use 2 cans of cream of chicken soup or use cream of mushroom instead.
*It didn't turn out how I hoped there were no left overs- so the boys loved it!

Here's how mine turned out:





Monday, January 14, 2013

CP Ribs



The Inspiration: 
Crock Pot BBQ Ribs


The Ingredients:


  • Country Style Pork Ribs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon season-all
  • 1 tablespoon garlic powder
  • 2 teaspoons chili powder
  • brown sugar
  • 1 large bottle barbecue sauce


The Directions:


  • Mix the seasonings together and place in gallon baggie. 
  • Place ribs in bag, one at a time, and shake.   
  • Place ribs in crock pot
  • Use just enough BBQ sauce and brown sugar to cover the ribs
  • Cook low and slow for about 5 hours
  • Drain all the grease from the meat
  • Cover with remaining barbecue sauce
  • Sprinkle brown sugar over the top until coated
  • Continue cooking on low for at least 1 more hour


The Verdict:
*Always a hit at our house and it gives dinner that summer BBQ feel. 
*This is an oldie but a goodie! We did this last year for 4th of July instead of grilling and they were a huge hit!

Here's how mine turned out:

CP Lasagna





The Inspiration:
Crock Pot Lasagna

The Ingredients:
1 lb. ground beef
29 oz can tomato sauce*
8 oz pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese*



The Directions:
- Spray the inside of the crock-pot with cooking spray
- Brown the ground beef
- Stir the tomato sauce in with the ground beef
- Spread 1/4 of the meat sauce on the bottom of the crock-pot
- Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)
- Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles
- Repeat these layers twice
- Top with remaining sauce
- Cover and cook on LOW for 4 hrs. 
(I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)
- Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes



The Verdict:
* This was my first try in the crock pot and it was awesome!!! 
*The only thing I changed was I used 2 cups (16 oz.) of cottage cheese and more like 36 oz. of tomato sauce. 
* The first time I prepared it I cooked on high for 4 hours and it was amazing! If at all possible I would recommend that method. If not this next note is super important. 
* If you are leaving the meal to cook while you are gone (6+ hours) she instructs to cook on high for 30 mins then on warm for the remainder of the day. It is VERY important to put it on WARM and not low. Otherwise your noodles will be soupy and your cheese will burn around the edges. 
*Rave reviews from the Hubs and my toddler!!!!



CP Chicken & Dumplings





The Inspiration:


The Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) package refrigerated biscuit dough, torn into pieces
  • 1 Can of Mixed Veggies (drained)
  • 1 tsp of Cumin
  • 1/2 tsp of pepper
  • Sprinkle of Cayenne Pepper*
  • 1/2 tsp of Onion Powder
  • 1 cup of chicken stock
  • pinch of salt
The Directions:

  • Place all ingredients in the crock pot except biscuits
  • Cover and cook on low for 3-4 hours
  • About 2 hours before serving tear up the biscuit dough in quarters & place in the crock pot
  • Cook for another 1-2 hours
  • Make sure the “dumplings” are cooked through
  • The chicken should be so tender that it will pull apart when you scoop it out of the crock pot
The Verdict:
*I followed her instructions except I used Cajun seasoning instead of cayenne pepper. 
*My husband said it was even better than Cracker Barrel's :D Win for me!

Here's how mine turned out:


2013- The Year of the Crock Pot

2013- The Year of the Crock Pot

For Christmas I received a Crock Pot from my husband- something I had been hoping to get for a while. He has challenged me to get his money's worth out of it and I have accepted.

Thanks to Pinterest and my desire to win, this year will be full of crock pot creations! Here's to yummy meals prepared ahead of time! :D