We had a friend over for dinner and we all found this a little too spicy for our tastes, I would 1/2 the buffalo sauce for our taste buds, otherwise it was excellent!

**How can you get a good picture of lasagna, it just doesn’t work for me EVER!

Buffalo Chicken Lasagna in the Crockpot (Inspired From: A Year of Slow Cooking)

• Uncooked traditional lasagna noodles
• 4 already cooked chicken breast halves, shredded
• jar of prepared pasta sauce
• 1 cup buffalo wing sauce
• 1 (15oz) container cottage cheese (Can blend smoother if wanted)
• 2 cups shredded colby jack cheese
• 1 1/2 cup bleu cheese crumbles
• 1/4 cup of water (add at very end)

In a large glass bowl, combine cooked chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles.

Spread cottage cheese over the top. Then another layer of sauce and noodles, then a layer of bleu cheese (1 cup), and then sauce and noodles.

Sprinkle with colby cheese and bleu cheese.

Cover and cook on low for 6-7 hours, or on high for 4-5.

This week was the week, he said it was really good and tasted great. I guess it was a hit.

Crock-pot Clam Chowder (From: Casual. Concoctions)

• 2 cans whole baby clams (20 oz)
• 8 pieces pre-cooked bacon- chopped
• 1 lg. onion, chopped
• 6 lg. potatoes, peeled and cubed
• 3 cups chicken broth
• Salt and Pepper to taste
• 4 cups half-half

Mix first 6 ingredients into crock pot. Cook on low for 6-8 hours or high for about 5. During last hour of cooking, combine half and half and cornstarch, then mix into crock pot.

This recipe was AWESOME! I honestly cannot rave about it enough, nor wait to make it again!!! The beef we have so far has been pretty tough, I was expecting the same with this… it was not, you could barely pick it up with a fork because it just fell apart, and the flavors were just amazing. I was so hungry I forgot to put the cheese on mine, Adam had his and did and said it was also awesome. Next time I would make a little gravy with the drippings for mashed potatoes and double the stuffing because I didn’t feel it made enough.

But it was wonderful! Delicious, flavorful, and simple.

French Onion Beef (From: Pillsbury Pot Pie and Casserole Booklet)

• 1 1/4 lb. boneless beef round steak
• 1 pkg (8 oz.) sliced fresh mushrooms
• 1 lg. onion, sliced separated into rings
• 1 can (10 1/2 oz.) condensed french onion soup
• 1 pkg. (6oz.) 10-minute herb stuffing mix
• 1/4 c. butter or margarine, melted
• 1 c. shredded mozzarella cheese

Spray slowe cooker with cooking spray.  Cut beef into 6 serving size pieces. In cooker, layer half each of the beef, mushrooms, and onions; repeat layers. Por soup over top.

Cover; cook on low heat setting 8 to 10 hours.

In medium bowl, mix stuffing mix, butter, and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkl with cheese. Cover cook until cheese is melted.

I prefer mashed potatoes with my roast so I didn’t cook potatoes with it, but you easily could. I also made homemade gravy for the first time!

Beef Roast (From: My Mom)

• 1 beef roast thawed
• 2 cups beef broth
• carrots

Put roast in slow cooker, top with seasonings of choice. Pour beef broth over roast and throw carrots in.

Cook on low for 8 hours or so.

Beef Gravy (From: Myself)

• 2 cups broth from cooked roast
• 2 T. butter
• 1/2 c. flour
• 1 cloved crushed garlic

Melt butter in saucepan, once melted brown garlic.

Mix in flour to create a thick paste.

Slowly whisk in broth until all incorporated.

Heat until warm.

These were VERY simple to make Adam threw them in the crock-pot before leaving and then I ate about 9 hours later and these little babies just fell apart under my fork. SO delicious. I only made 2 pork chops but wish I would of made more for leftovers. Give these a try!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes (From: Picky Palate)

• 6 pork chops, 1/2 inch thick
• 1 packet dry Ranch Dressing Seasoning
• 10 oz can Cream of Chicken Soup
• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 Cup fresh grated Parmesan cheese
• 6 cloves roasted garlic (I didn’t have an so omitted)
• 1- 1 1/2 Cups warm milk
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Well when I called my Grandma for her recipe, she said I would love to give it to you, but I don’t have a “recipe.” So I went up to her house and made the beans with her, I kind of kept mental track of the recipe. Tweak these to your tastes.

Here’s my grandma and I at the party. Thanks for helping and teaching me Grandma!

Grandma Beans (From: My Grandma)

• 1 can kidney beans
• 1 can or frozen pkjg lima beans
• 1 ex. lg. Bushes Baked Beans
• 2 c. BBQ sauce
• 1/2 c. brown sugar
• 1/3 c. mustard
• 1/3 c. ketchup
• 1 lb. hamburger fried
• 1 lb. italian sausage fried
• 1 lg. onion chopped.

Pour everything in a Nesco and cook on about 250 for 2-3 hours, taste and turn down temp. Add extra BBQ, brown sugar, mustard or ketchup depending on flavor.

Chill in fridge overnight, and heat up for 2-3 hours the next day on low until warm, over cooking will result in mushy beans.

Onion Flavored Pull Pork (From: My Dad)

• 1 pork roast
• 1 can of coke
• 1/4 onion in slices
• 1 packet of onion soup mix
• water
• seasoning salt

Place the roast in the slow cooker place onion slices over the top and then sprinkle on seasoning salt. Pour in can of coke and cook for 8 hours.

Once it’s done shred/cut into pieces, fry in pan with onion soup mix and water, fry until combined and hot.

Serve on buns or over texas toast.

Overall it was very good, I think next time I would use a little less salsa, maybe 3/4 or 1/2 cup, and also put a little shredded cheese on top when serving (I know I was OUT of cheese, it’s a miracle, but it has been 3 weeks since last grocery trip!)

Slow Cooker Salsa Chicken (From: Sparkspeople)

• 4 boneless, skinless chicken breasts
• 1 cup salsa
• 1 package reduced sodium taco seasoning (I made my own)
• 1 can reduced fat cream of mushroom soup (condensed)
• 1/2 cup reduced fat sour cream

Add chicken to slow cooker.

Sprinkle taco seasoning over chicken.

Pour salsa and soup over chicken.

Cook on low for 6 to 8 hours.

Remove from heat and stir in sour cream.

Serve with rice.

Slow Simmered Garlic Pork Chops(From: Bakingblonde)

• 4 pork chops 1 inch thick (I used 3 boneless)
• Salt and Pepper to taste
• Paprika to taste
• 1 T. Olive Oil
• 1/4 cup low sodium soy sauce
• 3 cloves garlic, minced
• 1 onion, thickly sliced
• 1/3 cup dry white wine or chicken broth
• 2 1/2 T. brown sugar
• 1/2 teaspoon crushed red pepper flakes (more or less to taste)
• 1 T. cornstarch
• 1 T. cold water

Rub chops with salt and pepper and paprika. In a medium skillet over medium heat, heat the olive oil and brown chops on both sides. Transfer to crockpot.

Add garlic and onion slices to porkchop pan with the residual oil and drippings. Cook and stir for 1 minute. Add soy sauce and wine/broth, brown sugar and red pepper flakes. Cook until the brown sugar is dissolved.

Pour over the pork chops in the crockpot and cook on low for 7 hours. Remove pork chops.

In a small bowl combine cornstarch and water, whisk until smooth. Slowly stir into crockpot.

Return the pork chops to the crockpot and cook for 30-45 minutes or until the sauce has thickened to desired consistency.

***Tips: I had to add more corn starch, it still didn’t thicken so I simmered on the stove for a few moments. I served with mashed potatoes

Crock Pot Lemon Chicken (From: Whats Cooking Cookbook)

• 6 whole boneless skinless chicken breasts ( I only used 2 for Adam and I)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 6 oz frozen lemonade concentrate
• 2 tablespoons cornstarch
• 1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet.

Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Per Serving: 384 Calories; 3g Fat; 56g Protein; 30g Carbohydrate; 1g Dietary Fiber; 137mg