Crock Pot Lasagna Recipe

 

 

We wanted to re-post this recipe from Valentine’s – because it’s also a great way to keep from using your oven on hot days!

If you happen to be staying in on Valentine’s Day and are looking for an easy Valentine’s Day dinner, Crock Pot Lasagna is a fabulous option!

Several years ago, I found this recipe for Crock Pot Lasagna and fell in love.  I use a bottled spaghetti sauce but add additional spices to give it a homemade taste.  If you keep browned ground beef in the freezer (read more here), it will cut your preparation time dramatically.  After the recipe, scroll down as I have also included a couple of pics to answer any questions you might have.

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Crockpot Barbecue Chicken Recipe

 

Crockpot Barbecue Chicken Recipe

Jamie here! I really, really love barbecue and if given the choice – would eat it a couple times a week.  But my husband is not a big fan, so I don’t make it very often.  However today he ate a big lunch out, and that means he won’t want any dinner, and therefore friends – it’s Barbecue Night!

The kids and I have a really hectic day ahead of us – so this is going to be a perfect night for my crockpot barbecue chicken – this slow cooker recipe is easy and delicious!

Here’s the ingredients you’ll need!

Crockpot Barbecue Chicken Recipe

Ingredients

  • 3 or 4 boneless skinless chicken breasts
  • Bottle of BBQ Sauce (I've got KC Masterpiece here, since it was in my stockpile)
  • 1/2 cup Coke, Pepsi, or Dr. Pepper (or a generic brand is fine)
  • 1 tsp Red pepper flakes
  • 1/2 tsp onion flakes

Instructions

  1. Put the chicken breasts in the crockpot for 4-6 hours on Low. Shred about an hour before it's finished and put it back in. Sooooo good!
http://www.time2saveworkshops.com/crockpot-barbecue-chicken-recipe/

Normally I add vinegar and some brown sugar when I cook BBQ in the crockpot – but when I got out my bottle of vinegar it looked like this:

And that’s when I noticed it had expired in Feb. of 2012  (It’s now October).  Since Vinegar’s job is to break down the meat and make it more tender and easier to shred – I went for the next best meat-breaker-downer – Coke.  Actually – nix that – I didn’t have Coke either.  Pepsi will do in a pinch, although it’s less acidic and therefor a little less effective for our purposes.

And since Pepsi is full of sugar – we can leave out the brown sugar as well!  We killed two birds with one stone there!

So put the chicken breasts in the bottom of your crockpot and turn it on low.  Pour in 1/2 cup soda, 1 bottle of sauce*, then sprinkle the red pepper and onion on top.  Let cook for about 4-6 hours on Low.  Near the end, shred the chicken and return it to the crockpot until it’s finished.
*If you don’t like your BBQ very saucy, only put in half the bottle of sauce and reserve the rest for the end so you can eyeball it to perfection.

Now – when I run in the door tonight at 5 and have to turn around and leave again at 5:30 – all we’ll do is spoon BBQ Chicken onto our buns right out of the crockpot with a side of quickly microwaved corn and baked beans and voila!  Dinner is served!  Check out that yummy, saucy chicken….

Ravioli Lasagna Recipe

raviolilasagnarecipe

Jamie here!!  I love baked pasta in all it’s many forms – be it the super versatile Meat Lover’s 3-Cheese Baked Rigatoni or our much loved Freezer Lasagna Recipe – you can’t go a week in this house without having pasta (and Mexican) for supper!

This Ravioli Lasagna bake is the same concept as any other baked pasta that I make – with one exception – MORE CHEESE!  Guys- there is cheese within cheese within cheese here.  Not to mention you really oughtta serve it with parmesan cheese just for good measure.

We have a high school girls’ retreat coming up at church and I want to make stuff the girls will really like.  Since I know how much they *heart* cheese and carbs, and are picky about certain veggies, etc…  I figured this would go over well ;)

Here are the basic steps to layer up your ravioli lasagna – note that MORE cheese can be added in any of these steps – this is just to give you an idea how I did it.

raviolisteps
Ravioli Lasagna Recipe Directions:
  1. Preheat oven to 400
  2. Pour a layer of sauce in the bottom of the dish
  3. Lay out frozen ravioli side by side in sauce
  4. Cover ravioli with sauce (You see, the sauce on both sides makes sure the ravioli does it’s boiling in the oven)
  5. Sprinkle Mozzarella Cheese on top
  6. Lay out ravioli side by side again (Photo 1)
  7. Cover with sauce (Photo 2)
  8. Plop on several dollops of ricotta cheese (Photo 3)
  9. Finish with another layer of mozarella (Photo 4)
  10. Bake for 35 – 45 minutes

I used up about a jar and a half of sauce for this when I cooked it on Monday – and put the extra half a jar of sauce and half a container of ricotta back in the fridge for Friday – when we made it again for our Meatless meal.  Noone complained – they boys said they could eat this every day!

Regarding ravioli stacking…. I had an extra large 10″ x 15″ Pyrex dish (It is my FAVORITE baking dish for our large family) – so I was able to make 2 layers of 24 ravioli.  If you have a smaller dish, you’ll probably want to do 3 layers since less will fit in the dish.

Ham & Bean Crock Pot Soup Recipe

Ham & Bean Crockpot Soup (3)

Jamie here!  Any time I find myself with leftover bits and pieces of ham, I wish I knew of a good ham and bean crock pot soup recipe.  Well today was the day –  I decided to experiment with our Easter leftovers, and I’ll tell you that making your way through a 4th bowl in a day is a pretty good measure of success in my book.

I think of ham and beans kind of like the pork version of chicken & dumplings.  They’re both bits of flavorful meat, floating around in a creamy, mushy base.  Which is like, heavenly.  And they both are a little peppery – which I love.  But let me tell you – this is WAY easier to make.

Here’s how:

For starters, you need about 2 Ziploc sandwich baggies of leftover slices and bites of ham. (That’s a precise measurement, right?  Okay, roundabout 2 cups.) You can definitely use a hambone that has lots of good bits and pieces left on it, instead.  (Trim most of the fat off before you use it if you’re going that route.)

Next, pick a bean, any bean.  I used Great Northern this time, but I checked with some expert Southern food cooks I know (wink-wink, Grandma Christine) and Navy beans and Butter beans are both excellent choices as well.  Rinse the beans well and add to the crockpot.

Pour in 6-7 cups of water.  I used 7 because I was looking for it to be a little soupy, but if you want to ladle this over rice or something – you might want less.

Finally, add a small diced onion, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp pepper.  If you’re a fan of pepper like I am, go ahead and treat yourself to a whole teaspoon. ;)

Cook on Low for 7-8 Hours or High for 5-6 Hours.   If your ham is in big chunks (or you used a hambone) take it out towards the very end and shred any ham into the soup, then re-cover.

Serve with cornbread and sweet tea!

Ham & Bean Crock Pot Soup Recipe
6 - 8 Servings
 
Ingredients
  • 1-2 Cups of Smoked Ham Pieces (Or a hambone with some ham left on it)
  • 1 lb Bag of Dry Great Northern Beans
  • 1 Small Onion, diced
  • 6-7 cups of water
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp pepper
Instructions
  1. Place all ingredients in the crockpot and cook on Low for 7-8 Hours or High for 5-6 Hours.
  2. If your ham is in big chunks (or you used a hambone) take it out towards the very end and shred any ham into the soup, then re-cover.
  3. Serve with cornbread and sweet tea!

 

See more Slow Cooker Recipes!

 

Adapted from South Your Mouth’s Ham & Beans recipe

 

 

Crock-Pot Cola Ham Recipe

Crock-Pot Cola Ham

 

Easter is coming, and even though it’s a ways away, my stress fest starts EARLY.  I have no family around to bring dishes or help cook, so I really have to plan  how to get everything cooked and on the table at the same time for the BIG Meal.

Some people have this down to a science, but I’m just not one of them!  Crock-Pot Cola Ham my favorite go to recipe for an easy and delicious main dish.

For all you busy moms, this is my FAVORITE way to make the Holiday Ham the easiest part of your meal using Coke and a Crock Pot.  I give total credit to my wonderful mother-in-law for this one – as a pastor’s wife, she just has a knack for cooking good Southern food the easy and yummy way!

Crock-Pot Cola Ham – What You Need:

  • 3-4 lb Fully Cooked Ham (I’m using the “Butt” half this year)
  • 1 can Coca Cola (I find it’s the most carbonated)
  • Slow-Cooker big enough for your ham

Fancy People Extras:

  • Orange or Pineapple Juice (For an extra basting zing)
    - Any kind of fruit juice or jam or applesauce will be a great addition to the crockpot because it will give the ham more flavor
  • Pineapple Rings, attach with toothpicks *Dole Pineapple is FREE at Bi-Lo this week!!
  • Maraschino Cherries, attach with toothpicks
  • Whole Cloves

Photo credit: RecipeTips.com

Directions:

Trim the fat, leaving a 1/4″ layer.  Score your ham with shallow cuts diagonally (both ways) to make a diamond pattern.  Place in Crock Pot and pour Coke over it.  Cook on High for 1 hour, and then turn to Low for the next 6-7 hours.  While cooking, occasionally scoop out some of the liquid and pour over the ham to keep it moist.

No Crockpot?  No Problem!

You can do this in the oven as well, just put it in a 350 degree oven for about 10 minutes/lb.  You’ll want to set on a foil-lined pan and also wrap the ham in foil.  Wrap it in a way that allows you to easily open and baste with Coke frequently.

Why This Works:

The acidity and carbonation in the coke tenderizes the ham, while the thin layer of fat melts (or self-bastes) to make it very moist.  Plus you get a sweet flavor that no-one would guess comes from a can of Coke!

Crock-Pot Cola Ham Recipe (Yum!)

Ingredients

  • 3-4 lb Fully Cooked Ham
  • 1 can Coca Cola
  • Slow-Cooker big enough for your ham

Instructions

  1. Trim the fat away with a knife, leaving a 1/4" layer remaining on the ham.
  2. Score your ham with shallow cuts diagonally (both ways) to make a diamond pattern.
  3. Place in Crock Pot and pour Coke over it.
  4. Cook on High for 1 hour, and then turn to Low for the next 6-7 hours.
  5. While cooking, occasionally scoop out some of the liquid and pour over the ham to keep it moist.
http://www.time2saveworkshops.com/crock-pot-cola-ham-for-easter/

 

 

What is your favorite way to cook your Easter or Christmas ham?  Share it in the comment section!

Cornflake Ranch Chicken Tenders

cornflake-ranch-chicken-tenders

Cornflake Ranch Chicken Tenders Recipe

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Jamie here! If you’re looking for a healthier and delicious way to make tasty tenders – you’re going to LOVE this cornflake ranch chicken tenders recipe! (Plus, CVS has a great deal on Kelloggs Cornflakes this week – only $1.88 or cheaper with coupons!)
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First of all – these are baked, not fried.  (I know – they really LOOK fried!)   Secondly, they’re moist and flavorful and you don’t have to drag them through melted butter.  Yes I have done this – and yes, that was delicious too ;)
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All you need for this recipe is chicken breast, milk, ranch dressing, cornflakes, and whatever seasonings float your boat.  If you have that, you’re ready to roll!
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First, cut your chicken breasts into strips.  A nice sized breast should yield about 3 strips.  Set all of these aside and go ahead and preheat the oven to 425.
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Pour about a cup of cornflakes (Yes cornflakes – NOT corn chips!) into a Ziploc bag and have one of the munchkins roll a can of green beans back and forth on it until they’re crushed into tiny teeny pieces.  Meanwhile, you can get the ranch dip ready!
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Fill a cereal bowl about 1/3 of the way with milk and add three or four tablespoons worth of Ranch dressing.  The ratio is really an eyeball kind of thing – no need to be exact about it.  You just want to end up with ranchy milk.
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Dump the cornflake crumbs from the bag into a separate bowl and stir in the seasonings you like.  I added a little parmesan cheese, garlic powder, Save-a-Lot’s chicken seasoning, and some salt and pepper.  Italian seasoning,  would be great too.  Or maybe a Southwest tender.  It would be really hard to mess up the flavor of these, just go with your gut on this ;)
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Using a fork (or your fingers) dip each tender in the milk bath and then press it into the cornflake coating.  Make sure it’s covered well so the chicken won’t dry out in the oven.
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Place tenders on a cookie sheet that you’ve liberally sprayed with nonstick cooking spray.  Spray the tops of the tenders as well – to help the them get a nice golden color as they bake.
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*If you have a lot of chicken, say more than a couple breasts, you’ll probably need to refill your cornflake coating and ranch-milk about halfway through.  I like to do a TON of chicken at a time so we can use it for lunches during the week – so I refilled my bowls a few times.
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Baking time will depend on how big your tenders are, but mine always take about 20 minutes.  If you feel unsure, just cut into the thickest one to do a spot check.
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With my hubby trying to lower his cholesterol, and my kids wanting nothing but chicken nuggets and cheeseburgers – this was a yummy compromise that everyone in our house loved!  Let me know if you shake it up any – or go Southwest – I’ll have to try that version next!
Cornflake Ranch Chicken Tenders

Cornflake Ranch Chicken Tenders

Ingredients

  • Chicken Breast or Tenderloins (NOT frozen)
  • 1 Cup Cornflakes
  • 1 Cup Milk
  • 4 Tbsp Ranch Dressing
  • Parmesan Cheese *optional
  • Chicken Seasoning *optional
  • Garlic Powder *optional
  • Salt
  • Pepper

Instructions

  1. First, cut your chicken breasts into strips. A nice sized breast should yield about 3 strips. Set all of these aside and go ahead and preheat the oven to 425.
  2. Pour 1 cup of cornflakes into a Ziploc bag and crush into fine crumbs
  3. Fill a cereal bowl about 1/2 of the way with milk and add dressing.
  4. Dump the cornflake crumbs from the bag into a separate bowl and stir in the seasonings you like.
  5. Using a fork (or your fingers) dip each tender in the milk bath and then press it into the cornflake coating. Make sure it's covered well so the chicken won't dry out in the oven.
  6. Place tenders on a cookie sheet that you've liberally sprayed with nonstick cooking spray. Spray the tops of the tenders as well - to help the them get a nice golden color as they bake.
  7. Bake for about 20 minutes.
http://www.time2saveworkshops.com/cornflake-ranch-chicken-tenders/